The beauty of a beauty is not only the beauty of the moon, but more importantly, the taste of living in the boring world of money, rice, oil and salt! She is a green lotus on the Qinhuai River, and she is also the founder of Dong cuisine! A woman who lives life like a poem and cooks delicious dishes! I am reading "The Legend of Dong Xiaowan" recently, and I would like to introduce to you some delicacies related to Xiaowan!
(1) White Chicken with Fish Belly
"Yu Zi Qin Huai accepted a female disciple, and Du Sheng Bu Wu also followed suit. Bai Jun also sent You to follow suit, but today he will always get the blame." The poem talks about the scene where Dong Xiaowan was learning to make "fish maw white chicken" in person. Under the guidance of the master, he dehydrated the hen and stuffed it with water-coated fish maw, put it in a casserole, and simmered it for several hours until the soup turned white! This keeps the chicken fresh and tender, the fish maw glutinous, and tastes great!
(2) Dongpo Rou
Speaking of Dongpo, I can’t help but think of Su Dongpo’s “Dongpo Rou”. They have the same purpose but the same purpose! Dong meat is what we often call oily meat. The specific method of Dong meat found for you is as follows: Choose skin-on rib pork that is evenly fat and lean, scrape and clean it, cut it into rectangles, put it in a pot of boiling water, add onion, turmeric and wine and cook for a while, take it out , rinse, then put it into the pot and cook until cooked, wipe off the water, apply sugar color on the skin while it is hot, fry in 80% hot oil, when the skin bubbles and turns red, take it out and let it cool, then cut into thin slices, as required Each piece is half a centimeter thick, one and a half inches long, and one inch wide. Place it in a large bowl, add rice wine, soy sauce, sugar, green onion, and appropriate amount of ginger, and steam until crispy. Pick out the onions and ginger, decant the soup, and place it on a plate. Concentrate the soup, pour it over the meat noodles, and place stir-fried pea shoots or green vegetables around the plate. Its meat has a color like tiger skin, a crispy texture, and a mellow flavor. It is commonly known as tiger skin meat. (Baidu)
(3) Pickled vegetables
Xiaowan pickled vegetables are not only delicious, but also very lovable! The yellow one is like wax, the green one is like emerald! Mao Bijiang mentioned in "Reminiscences of Yingmei'an": "The meat that has been cooked for a long time has no oil and has the flavor of pine and cypress; the meat that has been cooked for a long time is like fire meat and has the flavor of elk." Those ordinary dishes were in her hands. They all have a unique flavor!
(4) Dong Tang
"Dong Tang was made by Dong Xiaowan, a concubine of the Mao family!" It is said that Xiaowan missed Mao Pijiang at that time, and mixed flour with white sugar, sesame seeds, and peanuts. Kernels, osmanthus, etc. are made into halva! Drag someone to bring it to him to express his feelings of missing you! Dongtang has been passed down to this day. It melts in your mouth and leaves a fragrance on your lips and teeth!
"Beauty is like food, food is like beauty"! She enjoys cooking delicious food! I really envy such a woman, who "can go to the hall and enter the kitchen." Above the hall, she is one of the "Eight Beauties of Qinhuai";
Friends who like to delve into cooking skills can also read "Lian Yan" by Dong Xiaowan, which records many recipes! For example: clams are cooked on a plate with leeks in the rain, eels are cut in a cauldron of frost and sunflower seeds; yellow bream is despised when it comes to life, but white shrimps are delicious after being drowned. This means that clams are the most fresh in the world, but the best garnish for stir-frying is young leeks after the rain.
There are many more dishes like this!
Beauty ages and eventually grows old, but food remains the same forever. No matter when and where, having delicious food in hand puts worries away!