Panlong yellow croaker

This dish is a famous Beijing dish, which is very famous among classical dishes. According to legend, it was invented by our silk stocking sister Sun Shangxiang.

At that time, it happened that Sun Shangxiang married Liu Bei for the first time, and Xiang Xiang was conquered by Liu Bei's benevolent demeanor and admired him more. Sun Quan and Zhou Yu, the little villains, had already designed an ambush for Liu Bei. Sun Shangxiang, as clever as ice and snow, had already detected something wrong, but the situation was in a dilemma. In addition, because Liu Bei was worried about this matter, he didn't think about tea and rice, and the whole person lost a big circle, which made her heartache even more. So Xiangxiang personally cooks and makes delicious food for her husband. On this day, Xiangxiang brought up a plate of fragrant fish. Liu Bei, who was frowning, put down the scroll and looked at Xiangxiang, who was so concerned about himself. He was so moved that he didn't care about any troubles anymore and buried himself in eating …

This dish is called Panlong Yellow Croaker. Its approach is also very simple:

method of work

Ingredients: croaker, shrimp, winter bamboo shoots, green peas, thin ham, 3 eggs, starch and flour.

1. Scrape the fish scales, remove the internal organs, remove the big bones, remove the fine spines in the chest, separate the tail tips and connect the heads. Cut the fish with a knife and add seasoning to marinate. Chop the ingredients, take out 2 eggs and beat them into a bowl, add starch and flour, stir them into a thick paste, and hang the fish with the thick paste for frying. Then mix sugar, vinegar, salt, water starch, monosodium glutamate and a small amount of water into juice in a bowl.

2. Put the wok on a high fire, pour in the oil, heat it to 60%, lift the fish tail by hand and put it into the fish head along the edge of the wok, then put the fish into the oil pan and turn over and fry it thoroughly. Put another frying spoon on the fire, pour a small amount of oil, beat a poached egg, fry only one side, take it out and put it on one end of the plate; Beat 2 egg whites into foam, add a little starch and flour, mix well, surround the eggs on the plate, decorate the paste with minced ham and coriander leaves, and pour boiling oil on the egg whites to cook them. Put the fried fish head to the other end of the plate.

3. Set the wok on fire, pour in a little oil, heat it up, then use onion, ginger and garlic in the wok, pour in the bowl of juice, and stir-fry until the rice soup is poured on the fish.

Steamed Pork Slices with Red Bean Paste

Meat with sand is a beet in Sichuan and Guizhou, and it often appears in weddings in that area nowadays. Legend has it that during the Three Kingdoms period, Zhuge Liang saved Liu Bei by burning a new field, and Fancheng county magistrate gave a banquet to celebrate Liu Bei's success. At the banquet, the cook accidentally dropped the meat on the ground, and a magnificent boy immediately picked it up and ate it. Liu Bei later asked him, why do you want to eat it? He replied: "As a general, you should always have pity on the people. It is hard to get a grain of rice and meat, but it is a pity to abandon it. The foot soldiers are tired all day long and suffer more than enough. Occasionally, they make mistakes, and they are patient and reprimand."

Liu Bei was very moved and accepted him as his adopted son, and this young man was Liu Feng. In order to show respect, the soldiers in the army made a dish called "meat with sand" and dedicated it to Liu Feng.

This is the origin of meat with sand. In fact, meat with sand is not popular with everyone. For example, Xiaobian doesn't like fat meat, but I believe there will be many people who like it ~

method of work

Ingredients: pork belly, red bean paste, glutinous rice, walnut, preserved apple, white sugar, honey and rapeseed oil.

1. Wash the pork, cook it in a soup pot until it is 70% ripe, take it out, spread honey water on the skin while it is hot, and let it cool;

2. Heat the wok, add rapeseed oil, when it is 50% hot, fry the pork until it is chestnut, and take out and drain the oil;

3. Fry the walnuts in the pan slightly, remove and drain the oil;

4. Beat the drained walnut kernel into powder and mix it with bean paste.

5. Wash the glutinous rice, add water into the pot and cook it into glutinous rice;

6. Cut the candied fruit into cubes and mix well with glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it in a bowl neatly, spread glutinous rice, and steam it in a cage;

8. Take it out and buckle it into the plate, and pour it with boiled honey and sugar.

Xiao Qiao dun Bai ya

This is a traditional dish in Jiangxi, which is made of white duck and cordyceps sinensis. It is very nutritious and suitable for nourishing the body in autumn and winter. According to legend, during the Three Kingdoms period, Zhou Yu led an army to station in Chaisang, and Xiao Qiao watched Zhou Yu's hard work, so he stewed Cordyceps sinensis and Eupatorium adenophorum with white duck, and made a nourishing dish for Zhou Yu. At that time, this dish was also called "Chai Sang Duck", and later it became "Xiao Qiao Stewed White Duck" after being circulated.

It is suitable for drinking soup in winter ~ I hope everyone can pay more attention to diet, and food supplement is really good for the body ~

method of work

Ingredients: white duck (duck with white feathers), Cordyceps sinensis, Eupatorium adenophorum (a herb), ginger, onion, Shaoxing wine.

Practice: blanch the white duck in a boiling water pot, remove blood foam, put it in a earthenware bowl or casserole, add washed Cordyceps sinensis, Herba Lycopi, ginger, onion, Shaoxing wine and clear water, boil it, and then stew it with low fire until the duck meat is crisp and rotten and the soup is thick and mellow.