Cuisine in the Three Kingdoms Period

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 manner, and she admired him again. 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, Xiang Xiang brought up a dish of fragrant fish. Liu Bei, who was frowning, put down the scroll and looked at Xiang Xiang, 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 method is also very simple:

Method

Ingredients: large yellow 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, and 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. Place the wok on a high fire, pour in the oil, heat it to 61%, 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, stir-fry until the rice-soup-like juice is poured on the fish.

meat with sand

meat with sand is a beet in Sichuan and Guizhou. Nowadays, this dish often appears in weddings in that area. 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 so moved that he was adopted as his adopted son, and this boy 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 mixed meat. In fact, not everyone likes mixed meat. For example, Xiaobian doesn't like fat meat, but I believe many people do.

Practice

Ingredients: pork belly, red bean paste, glutinous rice, walnuts, preserved apples, white sugar, honey and rapeseed oil

1.

2. Heat the wok, add rapeseed oil, and when it is 51% hot, fry the pork until it is chestnut-colored, and take out and drain the oil;

3. Deep-fry the walnut kernels in the pan, 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. Dice the candied fruit and mix well with the 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 a plate, and pour it with boiled honey and sugar.

Xiao Qiao stewed white duck

This is a traditional dish in Jiangxi Province, which is made of white duck and cordyceps sinensis. It is very nutritious and suitable for strengthening 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 good food for Zhou Yu to strengthen his body. 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 health ~

Practice

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

Practice: blanch the processed white duck in a boiling water pot.