Ham Stewed Elbow

Excerpt from the original text

Sister Feng said: "Mom can't chew that, and it hurts his teeth." He said: "When I got up early, I told you that the bowl of ham stewed elbow was very bad. It was just for my mother to eat. Why didn't you take it and hurry up and ask them to heat it up?" Then he said: "Mom, please taste the benefits brought by your son. "Quanjiu." (Chapter 16)

Critical Analysis

Ham stewed elbow is a famous dish in the Qing Dynasty. It is still popular in Zhenjiang and Yangzhou today, and it is also known as " "Gold and silver hoof", also known as "simmering fire elbow". "Bei Yan Food List" says: "Simmered elbows: ham knee joints and fresh knee joints, three pairs of each are simmered at the same time, or roasted." "Gold and Silver Hooves: Stewed drunken hoof tips with ham." This is a The Huo Gong dish has a crispy texture and is suitable for the elderly, so Wang Xifeng used it to entertain Grandma Zhao.

Preparation method

Stew ham elbow (called "hoof" in the south) and fresh meat elbow, season with salt, add less wine and sugar, and stew until it is very tender.

Ham and fresh bamboo shoots soup

Excerpt from the original text

Qingwen said with a smile: "It's ready, but I haven't given you two light vegetables to eat. This porridge and pickles are causing trouble. How early or late is it?" As he laid it out, he looked at the box and found a bowl of ham and fresh bamboo shoot soup. He quickly put it in front of Baoyu. Baoyu took a sip on the table and said: "It's so hot!" (Chapter 58)

Textual Analysis

Ham is ham, which is marinated and smoked with pig legs. become. "Eight Notes of Zunsheng" says: "For fire meat, kill the pigs in the pen, take only four pig legs, heat them with salt, one or two salt per kilogram of meat, rub it from the skin into the meat, make it soft Press the stone on the bamboo fence and place it in the vat. For twenty days, stack it up one by one with rice firewood, smoke it with straw for a day and a night, soak the place where the smoke is hanging for a day and night, and wash it. "Ham and fresh bamboo shoot soup was a high-end food in the middle of the Qing Dynasty

Preparation method

Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green Vegetables, cook soup as usual.

Bad Goosefoot Duck Letter

Excerpt from the original text

Baoyu saw that he was wearing a bright red feather satin and a pair of jackets, so he asked: "Is it snowing? "The ladies underground said, "It's been snowing for a long time."...Aunt Xue has put some fine tea fruits here for them to have tea. Baoyu praised his sister-in-law's bad letter in the mansion the day before yesterday. After hearing this, Aunt Xue also hurriedly took some of her own bad food to taste with him. Baoyu laughed and said: "This requires wine." (Chapter 8)

Textual analysis

Dishes made with goose palms and goose palms are a food custom in the south of the Yangtze River for a long time. During the Five Dynasties, the monk Qianguang said: "May the goose bear four palms", saying that he was very fond of this food.

Xue Qin’s grandfather Cao Yin also loved to eat this kind of food. There is a sentence in "After taking medicine to avoid food, thank Fang Nan Dong for giving me two fried chickens, and I will have a trip to Jingjiang", "A hundred cravings are not as good as double-footed soup" "That's what it means. It seems that this is also the food of the Cao family.

The cooked goose paws are made from cooked palms. "Song's Health Ministry" says: "The cooked geese and chickens have the same palms, soles, wings, liver and lungs, and belong to the same animal family. The goose is cut into four parts. Xuan, seal it, it can be kept for a long time, it is suitable for the winter months." When Baoyu was eating the goose palm, it had been snowing for half a day, so it was the right time to eat.

The bad duck believes the duck believes, that is, the duck tongue. Duck tongue is used as a dish, a food custom in Jiangnan. Is bad duck tongue a famous dish in Yangzhou during the Qianlong period? "Tong's Food Rules" recommended by Tong Yue says: "Duck the duck tongue, and wear the duck tongue with the slices of winter bamboo shoots." This food is also practiced in Suzhou.

Yuan Dong of the Qing Dynasty said in "Shu Yin Cong Shuo": "His banquets were not frequent, and he often went to Hufu (i.e. Huqiu) to arrange delicacies on the big ship. It goes without saying that the Spring and Autumn Festival was held in great splendor at the Summer Party. The taste is different from the delicacies of mountains and seas. Chicken has it but uses its skin, duck has it but its tongue..." There are still many famous duck tongue dishes in Yangzhou and Suzhou, such as Pipa duck tongue, braised duck tongue palm, and ladle. Children's duck tongue, bad duck tongue, etc.

Preparation method

Cook the goose feet and duck tongue, remove the bones, cook them again with chicken soup and salt, remove them and then eat them with fragrant fermentation juice or fermented fermentation oil.

Pheasant Soup

Excerpt from the original article

Mrs. Wang asked again: "Will you feel more peaceful now?" Jia Mu said: "It's a good day today. Yes. I tasted the pheasant soup you just brought, and it tasted good. I ate two more pieces of meat, and I felt very satisfied." (Chapter 43)

Textual Analysis< /p>

It is the soup made by simmering pheasant chicken. The meat is tender and delicious, so when Jia Mu tasted the soup, she thought it was "very tasty". After eating meat, "I feel very happy."

The "Five Ways to Eat Pheasants" in Yuan Mei's "Suiyuan Food List" of the Qing Dynasty briefly introduces these two ways of eating: "The pheasants are covered with breast meat, soaked with clear sauce, and cooked in net oil packets on iron boxes. It can be made into square slices or rolls. This is the same method. Slice and stir-fry with seasonings. Use the same method to dice the breast meat.

Stew the chicken whole. Also. First, sear it with oil, remove the shreds, add wine, autumn oil, and vinegar, and mix it cold with celery. This is the same method. Slice the meat and put it into the hot pot and eat it right away. The disadvantage is that the meat is tender. If the taste is not good, the meat will be old."

Preparation method

"Zaizi" means young chicken. Cut into pieces, add oil, add rice wine, salt, onion and ginger, use good soup instead of water and simmer until it becomes very soft.

Pigeon eggs

Excerpt from the original text

Li Wan brought a bowl and placed it on Jia Mu’s table. Sister Feng chose a bowl of pigeon eggs and placed them on Grandma Liu's table.

When Jia Mu said "please", Grandma Liu stood up and said loudly: "Old Liu, Old Liu, he eats as much as a cow. He can eat an old sow without raising his head." (Chapter 40)

Critical analysis

Pigeon eggs were a royal food of the Qing Dynasty and can be found in old records of the Qing palace. There are many ways to make pigeon eggs. "Tong's Food Regulations" lists the method for making whole simmered pigeon eggs in Yangzhou: "Stew pigeon eggs: the method is the same as simmering chicken kidneys." - "Stewed chicken kidneys...also, the number of chicken kidneys" Ten pieces, cooked slightly, remove the membrane, and simmer with chicken soup and seasonings. Pigeon delicacies are popular in Yangzhou, and pigeon meat and eggs are commonly used in high-end banquets.

Preparation method

Boil the pigeon eggs slightly, peel them, and simmer them with chicken soup and seasonings to make them delicious.

Steamed duck with fermented wine

Excerpt from the original text

As he said this, someone from the Liu family sent someone to deliver a box. Xiaoyan then uncovered it. Inside was a bowl of shrimp ball and chicken skin soup, another bowl of steamed duck with fermented wine, a plate of pickled rouge goose breast, and a plate of four creamy pine pulp rolls, as well as a large bowl of hot biying. Steamed green rice fragrant rice. (Chapter 62)

Critical Analysis

Jiuniang is the so-called wine lady in Jiangnan. "Tiao Ding Ji Bai Jiu Niang" says: "For a bucket of white glutinous rice, wash it with cold water in summer and soak it overnight. Take it out and steam it the next day. Do not pour it out. Pour cold water into the steamer until it is lukewarm and flatten it. Let it cool in the jar.

Crush three pills of white wine into powder, mix it with rice and make a hole in the pot, then mix it with one pill of crushed white wine and spread it around the hole. The baggage is covered. After three days, there will be wine in the nest, and it will be steamed.

"Steaming means steaming the main ingredients with slight seasoning without adding other ingredients. For all steamed dishes, special attention is paid to the freshness of the raw materials. Duck delicacies were a common dish in the Qianlong court, and there were many types, such as stir-fried chicken and white duck chowder, bird's nest duck with eight immortals, steamed duck paste and pork dish, steamed fat duck spin with shredded pork, duck braised in wine... and so on.

"Lu's Spring and Autumn Annals? Xiaoxinglan? Original Flavor": "Three groups of insects live in water, and those that live in water have a fishy smell." Duck meat has a slightly fishy smell, steaming it with wine can relieve the fishy smell, so Jiangnan duck Wine is often used to season dishes.

Preparation method

Cut the duck meat into pieces, marinate it with fermented rice wine juice (called "glutinous rice wine" in the north) and fine salt for a while, put it in a soup bowl, and put an appropriate amount of green onions and ginger slices on top. , put into pot and steam for four

hours.