pigeon eggs
Excerpt from the original text
Li Wan brought a bowl and put it on the table of Grandmother Jia. Xi Feng picked out a bowl of pigeon eggs and put it on Granny Liu's desk. When Grandmother Jia said "please", Grandma Liu stood up and said loudly, "Lao Liu, Lao Liu, you eat like an ox, and you won't look up after eating an old sow." (4th time)
Textual research and analysis
pigeon eggs, who served as a royal food in the Qing Dynasty, has an old file of the Qing Dynasty. There are many ways to make pigeon eggs in pigeon eggs. The "Tong's Food Rules" uploaded the method of making whole stewed pigeon eggs in Yangzhou: "Braised pigeon eggs: the method is the same as stewed chicken kidney." -"Braised chicken kidneys ... and dozens of chicken kidneys, cooked slightly and peeled, stewed with chicken soup and seasoning, fresh and tender." Pigeons are popular in Yangzhou, and pigeon meat and eggs are commonly used in high-end banquets.
How to make it
Boil pigeon eggs slightly, peel them, and simmer them with chicken soup and seasoning to make them tasty.
ham and fresh bamboo shoots soup
excerpt from the original text
When Qingwen Sheyue opened it, it was still only four side dishes. Qingwen said with a smile, "It's ready. We haven't given two light dishes yet. How long will this porridge and pickles last? " While setting it up, I looked at the box, but there was a bowl of ham and fresh bamboo shoot soup, which was quickly put in front of Baoyu. Baoyu took a sip on the table and said, "It's so hot!" (back to the fifty-eighth session)
textual research and analysis
Ham is fire meat, which is made by curing and smoking pork legs. "Eight Notes on Zunsheng" said: "Fire meat is killed by circling pigs. Only four pig legs are taken and heated with salt. One or two pounds of meat salt is rubbed into the meat from the skin to make it soft. Stone is pressed on the bamboo fence, and it is placed in the cylinder. It is repeated every 2 days. It is overlapped with rice and firewood for three times and five times. It is smoked with straw for one day and one night. Soak in water for a day and night in early summer, wash it, and hang it before. " Ham soup with fresh bamboo shoots was a high-grade food in the middle of Qing Dynasty. Tiaodingji said: "Serve … winter bamboo shoots and ham soup." Eating ham and fresh bamboo shoot soup in Ming and Qing dynasties is a Jiangnan food custom. Ham and spring bamboo shoots cooked together, its taste is particularly good, Yangzhou people call it "a sip of fresh", so Baoyu hastily picked it up and drank it, and was scalded by hot soup.
preparation method
use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green vegetables, and cook the soup as usual.
Bad Goose's Web Duck Letter
Excerpt from the original text
Baoyu asked, "Is it snowing?" "It's been snowing for half a day," said the underground wives. ..... Aunt Xue has put some fine tea fruits here to keep them for tea. Baoyu praised the bad goose's goose's feet and duck's letter from his sister-in-law Jane in that house the day before yesterday. Aunt Xue listened, and she was busy taking some of her own bad ones to taste with him. Baoyu smiled and said, "This one needs wine." (the eighth time)
Textual research and analysis
Bad goose web cooked dishes are Jiangnan food customs with a long history. In the Five Dynasties, Qian Guang, a monk, said, "May geese have four palms", saying that they were extremely addicted to this food. Cao Yin, the grandfather of Xueqin, also loves to eat this kind of food. In his book "After taking medicine, avoid eating fried chicken with two products from Xie Fangnan and Dong Dong, and there will be a trip to Jingjiang", there is a saying that "a hundred addictions are not as good as a pair of feet soup", which is also the meaning. It seems that this is also the food of the Cao family. Bad goose's feet use cooked palms, and Song's Health Department said, "Bad: cooked geese and chickens have the same palms, feet, wings, liver and lungs, and belong to the same genus. The geese are all cut off and sealed, and they can stay for a long time, which is suitable for the winter moon. " When Baoyu ate the goose web, it had been snowing outside for half a day, so it was just the right time to eat it.
a bad duck believes a duck's letter, that is, a duck's tongue. Duck tongue is used as a dish, and Jiangnan food customs. Bad duck tongue is clear? Yangzhou famous dishes in Qianlong period. Tong Yue recommended "Tong's Diet Rules" and said: "Bad duck tongue, winter bamboo shoots wear bad duck tongue." Suzhou also does this food. Qing? Yuan Dong's "Book Hidden Cong Shuo" said: "Its banquets are not frequent, and it is often proud to list the treasures in the big ship of Hufu (that is, Huqiu). It goes without saying that in the spring and autumn period, those who are in the summer will have no need to taste the mountains and seas. Chickens have skins, ducks have tongues ... "There are still many famous duck tongue dishes in Yangzhou and Suzhou today, such as pipa duck tongue, stewed duck tongue palm, gourd ladle duck tongue, bad duck tongue and so on.
making method
cook goose web and duck tongue, debone them, add salt in chicken soup and cook them again, and then take them out and eat them with fragrant sauce or bad oil.
Pheasant Young Soup
Excerpt from the original text
Mrs. Wang asked again, "Do you feel safer now?" "It's a great day," said Grandmother Jia. Just now, you sent me the pheasant soup. I tasted it, but it tasted delicious. I ate two pieces of meat, which was very helpful. " (Chapter 43)
Textual research and analysis
That is, the soup stewed by wild chicken is tender and delicious, so the old lady tasted the soup and found it "disgusting". Eating meat, "my heart is very useful." Yuan Mei's Five Ways of Eating Pheasants in Suiyuan Food List in the Qing Dynasty briefly introduced these two ways of eating: "Pheasants are covered with breast meat, and the sauce is too thick, so they can be cooked in an iron pan wrapped in net oil, which can be made into square slices or papers." Slice and stir-fry with seasoning, one method. Take breast meat as diced meat, one method is also available. Take charge of the whole stew chicken, a method also. First burn it in oil, shred it, add wine, autumn oil and vinegar, and mix it with celery cold. Raw slices of its meat, eaten in hot pot, are also a method. The disadvantage is that the meat is tender and tasteless, and the meat is old when it tastes delicious. "
production method
"young" is the broiler. Cut into pieces, oil, add yellow wine, salt, onion and ginger, stew it with good soup instead of water, and stew it badly.
Stewed elbow with ham
Excerpt from the original text
Jia Lian picked two dishes from the table and put them on the chair for himself. Xi-feng added, "Mom couldn't chew that, but she bit his teeth." Because he said to Pinger, "I said that the bowl of ham stewed elbow was rotten early in the morning, and it was just for my mother to eat. Why didn't you take it and hurry to make them hot?" He added, "Mom, have a taste of the Hui Quan wine brought by your son." (the sixteenth time)
textual research and analysis
Stewed elbow with ham, a famous dish in the Qing Dynasty, is still eaten in Zhenjiang and Yangzhou today, and it is euphemistically called "golden hoof", also known as "simmering elbow". "North inkstone Food List" said: "Simmer the elbow: ham knee bay with fresh knee bay, three pairs of each simmer together, or burn it." "Gold and silver hoof: drunken hoof tip with ham stew." This is a pyrotechnic dish, which is crispy and suitable for the elderly, so Wang Xifeng used it to entertain Zhao Momo.
How to make it
Stew ham elbows (called "hooves" in the south) with fresh meat elbows, season with salt, and add less wine and sugar. The stew is terrible
Steamed duck with wine
Excerpt from the original text
As I said, I saw that the fruit of the Liu family sent someone to send a box. Xiaoyan then opened it, and there was a bowl of shrimp balls and chicken skin soup, a bowl of steamed duck with wine, a dish of preserved rouge goose, a dish of four cream puffs and crisp rolls, and a bowl of steaming green fragrant rice and japonica rice. (back to the sixty-second)
textual research and analysis
Jiuniang is what Jiangnan people call Jiuniang. "Tiaoding Collection? Liquor Niang said: "A bucket of white glutinous rice, washed with cold water in summer, soaked overnight, picked up and steamed the next day, don't pour it out, pour it into the retort with cold water until it is slightly warm, and let it cool in a flat jar." Use three grains of Chinese liquor, mash them into powder, pave the rice, open a pot of holes in the rice, and then use one grain of broken Baiyao. Evenly around the nest point. The cylinder is covered with a bag. On the third day, there is wine in its nest, that is, it becomes a wine mother. " Steaming refers to steaming the main ingredients with a little seasoning without adding other ingredients and strong seasonings. All steamed dishes pay special attention to the freshness of raw materials. Duck gizzards are common in the imperial meals of Qianlong Palace, and there are many kinds, such as fried chicken and white duck chowder, bird's nest duck with eight immortals, steamed duck with pork paste, steamed fat duck with shredded pork, stewed duck with wine, and so on. "Lu Chunqiu? Filial piety? Benwei: "Three groups of insects, those who live in water are fishy." Duck meat has a slight fishy smell, so steaming it with wine can solve the fishy smell, so Jiangnan duck brisket is seasoned with wine.
How to make it
Cut the duck meat into pieces, marinate it with fine salt in fermented liquor (called "glutinous rice wine" in the north) for a while, put it in a soup bowl, put some shallots and ginger slices on it, and steam it for four hours.
Bird's Nest
Excerpt from the original text
Bird's Nest has become a regular dish for imperial meals, and it is often served with chickens and ducks. The most commonly served dishes are ducks: bird's nest autumn pear duck hot pot, bird's nest apple stewed duck hot pot, bird's nest duck stewed with winter bamboo shoots, green pepper noodles with bird's nest duck, bird's nest duck Huizhou meat spinneret, steamed duck with bird's nest pine nuts, red and white duck's nest eight auspicious, and duck stewed gluten with bird's nest. In addition, there are many wild ducks, chickens and deer tails with bird's nest dishes.
In A Dream of Red Mansions, it is also full of articles about Jia's eating bird's nest. In the 14th chapter, it was written that Qin Keqing suffered losses and ate bird's nest. In the 45th chapter, Baochai took the bird's nest from her home to persuade her to eat rock candy bird's nest porridge. In the 87th chapter, Baoyu mourned Qingwen and stayed up all night, so xiren asked the kitchen to make bird's nest soup for Baoyu. Yurui, a Qing dynasty, criticized A Dream of Red Mansions. In fact, there are also exaggerations that are considered unrealistic. In fact, I don't know the truth, and the news in this is unknown at that time, which was not the royal family and the palace. It's no wonder that some contemporary Redology gentlemen from other provinces don't understand why there are many bird's nests in the food of A Dream of Red Mansions.
textual research and analysis
Bird's nest, also known as swallow food, has different classifications, such as Ziyan, Maoyan and Xueyan. It is one of the delicacies with the same reputation as shark's fin and bear's paw, and has always been regarded as the best food. Its main components are all kinds of advanced protein, amino acids, nitrogen-containing substances, fiber, various minerals, trace elements, vitamins and unique epidermal growth factors, which have a good nourishing and health-preserving effect. As a precious tonic, bird's nest is very beneficial to most people.
Nutrition research in Hong Kong found that bird's nest contains hormones and epidermal growth factors that promote cell division, which can promote cell regeneration, enhance the body's immunity, restore vitality and increase the body's resistance to X-rays and other radiation damage. The unique protein components and a large number of bioactive molecules in bird's nest contribute to the growth and development of human tissues and the recovery after illness. It can nourish yin, moisten dryness, care skin, clear away deficiency-heat and treat deficiency, and is beneficial to hemoptysis, hematemesis, chronic expectoration and asthma, fever due to yin deficiency and other diseases leading to loss of body fluid. Bird's nest can activate human cells, accelerate metabolism, change physical condition from the inside out, make people refreshed and delay aging.
bird's nest is very peaceful and easy to digest, which is suitable for men, women and children. It is especially effective for the elderly, the physically weak and the beautiful women.
dosage: 1-15g of dry product each time.
How to make it
The best way to cook bird's nest is to stew it over water with slow fire. Bird's nest needs to be eaten continuously to be effective. Because it is peaceful in nature, its efficacy gradually permeates, and you can't expect a magical effect after eating it once or twice. About 2% of children are allergic to bird's nest, so children should eat carefully.
Fried Lycium barbarum sprouts with oil and salt
Excerpt from the original text
Liu's busy way: "... even Miss San and Miss Bao happened to discuss that they wanted to eat fried Lycium barbarum sprouts with oil and salt, and now they sent a sister to give me 5 yuan, which made me laugh ... (Back to the sixty-first)
Textual research and analysis
Lycium barbarum, the tender bud stem of Lycium barbarum. Eggplants, deciduous shrubs. The stems are clustered with short spines, the leaves are egg-shaped and lanceolate, lavender flowers bloom in spring and summer, and the berries are oval and red. Young stems and leaves can be used as vegetables. "Ru Cao Bian" said: "Gouqi Tou: Yesterday, there was a Taoist saying, but the spirit can last forever. Zizhi Yao grass is not expensive enough, and Lycium barbarum in the hills gives birth to Sandy. Picking with the flawless hand of jade, hanging with the fountain of waterfalls, but chewing carefully to distinguish the deep taste, why ask for immortals? The villagers call it beet head, picking tender heads in spring and summer, mixing soup and salt. " "Eight Notes on Zunsheng" said: "Gouqi Tou: The tender leaves and signs of Lycium barbarum L. can be used to cook porridge better. Only winter galls at four o'clock. " Lycium barbarum buds and Lycium barbarum were eaten by concubines in the palace when they were dry, and so were the girls in the Grand View Garden.
production method
picking the tender leaves of Lycium barbarum in spring and frying them with oil and salt have the functions of nourishing kidney and yin, clearing liver-fire, improving eyesight, reducing fever and detoxifying.
steamed stuffed bun with bean curd skin
excerpt from the original text
Baoyu smiled and said, "OK, it's too early." Because he asked Qingwen again, "I had breakfast in that mansion today, and I had a plate of steamed stuffed bun with bean curd skin. I thought you liked it. I told Grandma Zhen that I only kept it for the evening and asked someone to deliver it. Did you eat it?" (the eighth cycle)
textual research and analysis
tofu skin, a tofu coat. Li Shizhen's Compendium of Materia Medica said: "The method of tofu began with Liu An, the king of Huainan in Han Dynasty. All black beans, soybeans and white beans, mud beans, peas and mung beans can be used. Method: water-mashed, filtered to remove me, fried, deposited with brine or alum juice, or vinegar, and collected. Others were put into the vat, and the gypsum was collected at the end. Generally, anything that is bitter, salty, sour and pungent can be restrained. Those who coagulate on their surfaces are exposed and dried, which is called tofu skin. " In the Qing Dynasty, there were several ways to make steamed buns with bean curd skin. One way was to wrap the stuffing with bean curd skin, such as 4% off a paper bag, make a square bag, paste it with egg white, and steam it in a cage; One is to cut the bean curd skin into small pieces, wrap it into a bag, close it with hemp thread, steam and shape it, and then remove the hemp thread. There are also tofu chopped, mixed with condiments as stuffing, wrapped in dough and steamed. Looking at the name "tofu skin steamed stuffed bun", it seems to be the former rather than the latter. The steamed stuffed bun with bean curd skin was also a tribute in the Qing Dynasty, and it was found in the archives of imperial meals in the Qing Palace.
The original extract
In the 46th chapter of A Dream of Red Mansions, it was written that Wang Xifeng advised Mrs. Xing not to go to the old lady (Jia Mu) because the old gentleman (Jia She) wanted to marry Yuanyang, and finally she said, "Just when I arrived, my aunt sent two cages of quails. This is the origin of the red dish "fried quail". Because quail has the value of food supplement, it also plays an important role in the development of red vegetables.
textual research and analysis
There are different methods, such as "bad-flavored quail", "crispy quail" and "oil-pressed quail", each with its own merits. Gourmets have different tastes, some like raw frying, others like cooked frying or other methods.
production method
ingredients: 1 live quails (about 1g). Ingredients: 2g lettuce, 5g sesame, 4 eggs and 75g flour.
seasoning: 3g of salt, 3ml of Shaoxing yellow wine, 15g of pepper, 15g of sesame oil, appropriate amount of onion and ginger, a small plate of pepper and a small plate of tomato sauce. Production method: Slaughter quail, depilate, eviscerate and wash. Remove the quail breast with a knife, remove the tendons, pat it loose with the back of the knife, and pickle it with salt, yellow wine, pepper, onion and ginger for 2 hours. Remove the yolk from the egg, put the egg white in a basin, pump it up with egg, add proper amount of flour and mix well. Glue the dried quails with flour one by one, then drag them full in the pumped paste, and put sesame seeds on one paste, and fry them thoroughly in a hot sesame oil pot. Lettuce is washed and disinfected, spread flat around the plate, and fried quail is put in the middle. Then it is served with salt and pepper and tomato sauce, and it becomes
Pheasant melon seeds
Extract from the original text
In the 49th chapter of A Dream of Red Mansions, Li Wan and Baoyu, who are about to arrive after the snow, wrote about Xing Xiuyan and Baoyu. The next morning, because of his impatience, Baoshan only made a bowl of rice with tea and ate it with pheasant seeds. Grandmother Jia said, "I know you are in love again today, and you don't even want to eat."
pheasant melon seeds are similar to fried diced chicken. In the Qing Dynasty, there is a saying in Tiaoding Collection: "Pheasant melon: peeled and diced with pickled melon, winter bamboo shoots, melon kernels, diced ginger, vegetable oil, sweet sauce or stir-fried with pepper". This shows that the dish "pheasant melon seeds" has become very common in the Qing Dynasty and has become a home-cooked dish of Houmen Gongfu.
textual research and analysis
Pheasant melon seeds Pheasant is a kind of chicken, with sour smell, slight cold, non-toxic, and functions of invigorating the middle warmer and invigorating qi, which can prevent asthma in five internal organs. Pheasant melon seeds are mainly pheasants, accompanied by pickled melon and green pepper, which are rich in nutrition and delicious. The finished dish is golden in color and fresh, fragrant and crisp in taste.
production method
main ingredient: 3g of pheasant clean meat.
ingredients: 1g of pickled melon, 5g of green and red pepper, 1 egg, onion, ginger and garlic.