Staple food
1. Lantern (rice + sesame * 3)
South has dumplings, north has Lantern.
Legend has it that at the end of the Spring and Autumn Period, King Zhao of Chu passed through the Yangtze River on his way back to his country, and saw something floating on the surface of the river, which was white and yellowish in color, with red flesh like rouge inside, and tasted sweet. The people do not know what this is King Zhao sent to ask Confucius. Confucius said, "This is the fruit of the floating pimple, and it is the omen of the Lord's revival if you get it."
Because this day is the 15th day of the first month, every day after this day, King Zhao ordered his men to imitate this fruit with noodles, and use hawthorn to make a red filling to cook and eat.
2. Dumplings (wheat + meat*3)
Dumplings were originally called "Jiao Er", and in ancient times they were known as "Jiao Maru", "Dumpling Bait", and "Powder Kok". In ancient times, they were known as "Jiao Er", "Dumpling Bait", "Powdered Corner" and so on. North and South Dynasty period called "wontons", the Tang Dynasty, known as the "crescent-shaped wontons", the Song Dynasty, known as the "corner", the Yuan Dynasty, the Ming Dynasty, known as "flatbreads "; the Qing Dynasty is called" dumplings ".
Dumplings were first created by Zhang Zhongjing in the Eastern Han Dynasty. At that time for medicinal purposes, wrapped in dough to dispel cold medicinal herbs to cure (mutton, pepper, etc.), to avoid frostbite on the ears, and then evolved into the northern folk staple food and snacks, but also the New Year's festivals, the so-called "cold, eat dumplings for the New Year".
3. Soft Jade Dumplings (Wheat + Pork + Soy*2)
Soft Jade Dumplings are stuffed with tofu and pork, and when cooked, they are soft, juicy, salty and light.
Tofu and pork are neutralized and balanced to nourish yin and moisten dryness, clear heat and replenish emptiness, produce fluids and quench thirst, and enrich the effect of skin.
4. foot store soup cake (wheat + garlic + sesame + soy)
Foot store, that is, for people to rest their feet temporarily in a small store, more than in the official highway, but in the small road, more remote.
Soup cake, that is, noodle soup, seasoned dough in the hand to tear into slices in the pot to cook made of food.
The foot store soup cake is a small inn for a temporary stopover, to and from the parade provided by the hot food, simple ingredients, simple practice, but hula so a bowl of steaming hot soup food down, warmed the whole body, it will be more strength to continue to go forward.
5. Spiced fried rice (rice + garlic + green onion +?)
The addition of garlic, green peppers and other side dishes and ingredients to the fried rice further enhances the richness and layering of its color, aroma and taste.
Dishes
6. White meat with garlic (animal meat + garlic + ginger + scallions)
White meat, also known as jumping god meat. Yuan Mei once said in "With the garden food list": "white meat, the northern people are good at the dish."
It originated in the Northeast, where the Manchu people live, and the Manchu have a traditional ritual called "jumping god ceremony", no matter how rich, noble, scholar and eunuch, their indoor must be enshrined in the god, honoring the gods, and sacrificing to the ancestors. Spring and Autumn to choose the day after the sacrifice, then eat jumping god meat. "All meat is boiled in white. No salt or sauce is allowed. It is very tender and beautiful. The way of eating is "slicing and eating by oneself". "The good slicer can use a small knife to cut a large piece of meat like a palm like a piece of paper, both fat and thin.
7. Steamed meat (animal meat + potatoes + ginger + rice)
Yuan Mei in the "with the garden food list" in the words: "with the fat half of the meat, fried rice flour yellow, mixed with noodles and sauce steamed, under the cabbage as a cushion, not only when cooked meat is beautiful, the vegetables are also beautiful. To not see the water, so the flavor is unique. Jiangxi people dishes."
In the Jiangxi area, every year in the summer to eat steamed meat is a fixed traditional folk custom, known as the "support summer".
8. roast meat (animal meat + sesame + pepper + chili)
Roasted meat is extremely simple to operate, the system is as follows:
1. animal meat washed and cut into pieces, with the seasoning to smear and marinate for an hour
2. marinated meat skewered in the skewer, at the same time, the firewood lit
3. evenly turn the skewer and the appropriate time to add the sprinkle of the remaining seasoning roasted that is to be eaten!
9. Searing meat (animal meat + egg + sesame + chili)
Pork and chicken cut into pieces, with salt and other seasonings for marinade skewered on a wooden skewer into the seven mature frying pan in the searing until golden brown and remove the oil can be drained.
10. meatballs (animal meat + pepper + ginger +?)
Meatballs are a common dish, but also indispensable for banquets, and their shape is in the shape of a member of the ball, meaning "reunion", "complete".
"Round" also has the meaning of "edge", especially suitable for wedding banquets, such as fish, meat and meat balls mixed on the table, there is a pair of auspicious omen, surplus.
11. Glutinous rice balls (animal meat + small green vegetables + mushrooms + rice)
Glutinous rice balls, to make a filling with pork, wrapped in a layer of glutinous rice, made by steaming. Taste soft, glutinous, fresh, easy to cook, nutritious, with warm liver, tonic Qi, spleen and diarrhea effects, the method is as follows:
1. mushrooms diced, pork minced, unified into a bowl add salt, water, etc., stirred vigorously into a thick paste
2. meat filling one by one into a meatball, the surface of the sticky glutinous rice, steamed with a high fire, served on a plate
3. vegetable Blanch and put on the plate, thicken with cornstarch and drizzle on the plate can be
12. Black pepper beef tenderloin (animal meat + pepper +? +?)
Beef tenderloin with black pepper, strong pepper flavor, fresh, salty and slightly spicy, slightly sweet. Production methods are as follows:
1. Take the whole piece of beef on the board, long sharp knife top knife cut into thin slices and use the back of the knife to pat loose, and then cut into the willow tree branch shape
2. Cut the beef tenderloin placed in a bowl and add seasoning to marinade
3. Pan sizzling hot into the cool oil, seventy percent of the heat under the tenderloin to stir-fry, five minutes cooked, then out of the pan standby
4. Add cool oil, five minutes when the heat into the green pepper, pepper and other stir-fried incense
5. Under the beef tenderloin to the high heat stir fry evenly after the pan can be
13.green onion mutton (animal meat + green onion +? +?)
Scallion fried mutton is lamb, scallion as the main ingredient of medicinal cuisine, belongs to the Lu cuisine. It has the effect of replenishing the deficiency and nourishing the body. Mutton tender, fresh and not nasty, Wang oil package juice, after eating a lot of flavor. Its production method is as follows:
1. The lamb leg meat to remove tendons, cut into large thin slices; Beijing onion cut into rotary knife block, stir-fry will become a slice.
2. Jing onion, lamb shank slices with seasoning marinade to taste
3. pot on the fire, pour oil chili burned to high heat, will be placed in a bowl of ingredients poured into the high-flame stir-frying until browned, and then add a little sesame oil, vinegar can be used to start the pot.
14. Hu spicy sheep's feet (animal meat + chili +? +?)
Hu spicy sheep's feet, belonging to the western region of the snack, the flavor of fresh and not greasy, spicy and beautiful, long aftertaste. Its production method is as follows:
1. sheep hooves to hoof shells, clean fine hair, or after burning the surface with fire, wash with fire alkali water, scrape off the burnt black part, and then rinse with water bar alkali
2. sheep hooves into the pot stewed and sheng out of the standby
3. add a lot of fresh chili peppers in the brine, red and dry chili peppers, pepper, and pour the sheep hooves for brine
4. After brining, fish out with pepper. Chili noodles mix well can be
15. cassoulet (poultry + potatoes + rice + ?)
Three best cassoulet chicken: one product soup, soup color red, taste nourishing glutinous, old way mellow, oil and not greasy,, aftertaste; two products meat, finished products beautiful, tender meat; three products rice, aroma, strong and tough.
The chicken used in cassoulet is "Sanhuang Chicken", which was given by Emperor Zhu Yuanzhang of the Ming Dynasty. Because it is produced in Xianju, Zhejiang Province, the crown yellow, feather yellow, peck yellow, body small meat healthy, delicious, nutritious, type such as Yuanbao, also known as Yuanbao chicken.
16. Garlic duck (poultry + garlic * 2)
Garlic duck, duck nourishing yin and tonic lungs, moistening dryness and eliminating heat, garlic to strengthen the spleen and lower qi, elimination of gluten interpretation, the two with the cold and warm and neutralization of the benefits of a lot of. Its production method is as follows:
1. Garlic peeled with green pepper. Duck cut into pieces
2. Duck cold water in the pot, add wine and other cooking for two minutes after fishing, drained
3. Pan on the fire pour oil, add garlic slices of incense after pouring into the duck stir-fried until browned
4. Add seasoning to seasoning and add a little water, cover and simmer for ten minutes
5. Add garlic and green pepper stew stewed to collect the juice can be
17. Wenshi tofu (poultry + soybean * 2 + water)
Wenshi tofu is the Qing Dynasty Qianlong Yangzhou monk Wenshi monk created.
Yueyue of the Qing Dynasty, "Tea and incense room notes" said: "Wenshi word Xifu, poetry, and good for the tofu soup sweet porridge. To date, those who follow its method, called the Wenshi tofu." "Tune Ding set" and called "assorted tofu soup".
The Qianlong emperor to Jiangnan, by the Wenshi monks to do to the emperor to eat, the emperor's face, given the name Wenshi tofu. It is as thin as silk, can also be threaded through the needle, soft and mellow, melt in the mouth, the aftertaste is endless.
18. casserole fish head tofu (fish + soy * 2 + green onions)
Early spring of one year, Qianlong in Hangzhou in civilian clothes on Mount Wu private tour, unexpectedly coincided with the downpour, all the way fled in a panic to halfway up the mountainside to the eaves of a family to avoid the rain. Rain for a long time, cold and hungry, had to ask the shopkeeper for food. Although the shopkeeper was poor, he still took out half a slice of tofu and put together half a fish head, and stewed soup in a casserole for him to eat. The starving saint ate all of it.
After returning to Beijing, Qianlong could not forget, after the second visit to Hangzhou in return for a meal of grace, give silver to help open a restaurant, handwritten inscription "Royal Rice".
19. Pan-fried tofu (soybean * 2 + chili + pepper)
"Compendium of Materia Medica - Grain Department of tofu" in the words: "tofu method, began in the former Han Dynasty, King of Huainan, Liu An".
According to legend, Liu An, King of Huainan's mother likes to eat soybeans, one day his mother can not eat whole soybeans due to illness, Liu An asked people to grind soybeans into powder for fear that the powder is too dry, it will be washed into some of the water boiled into soybean milk, but also for fear of taste bland, and then some salt salt brine, and then the result is congealed into a block of things, that is, tofu flower, after eating it, actually feel the taste of the beautiful, and later it will be circulated to open up. And the production of tofu may be Liu An in the organization of the practice of alchemy of the Founder's invention.
20. Mixed dried beans (animal meat + mushrooms + garlic + soybeans)
Dried beans, is tofu in the processing products. It is salty and refreshing, hard and tough, and does not go bad after a long time.
Mixed dried beans for dried beans and other ingredients to match, the method is as follows:
1. mushrooms into the water after soaking soft take out shredded beef, dried beans shredded
2. pot on the fire into the oil into the dried beans after a little stir-frying fish out of standby
3. pot washed and once again after the heat into the beef wire, add the other ingredients for stir-frying, shredded beef coloring to join the few Warm water
4. Soup boiled add dried beans and shredded beef and seasoning, the last big fire juice can be
21. hot and sour shredded potatoes (potatoes + chili + pepper +?)
Spicy and sour shredded potatoes, the finished product is bright, sour and spicy, crisp and appetizing. The production method is as follows:
1. Potatoes washed and peeled and shredded, cut out of the shredded potatoes into the water to prevent discoloration
2. Repeatedly wash the shredded potatoes until the water is clear after the water dry
3. Pan sizzling hot and pour into the cool oil, hot oil into the garlic, chili pepper sautéed out of the aroma
4. Put the shredded potatoes to stir-fry and then add the vinegar, peppers, red peppers, and other vegetables Seasoning
5. Turn to high heat to stir fry, uniformly can be removed from the pot
22. Mashed Potatoes (Potato *2 + Sesame + Pepper)
Potatoes cleaned and steamed, peeled and put in the mortar mashed into a paste, and then served, accompanied by seasonings in a bowl and mix can be. The taste is smooth and soft, mellow and flavorful.
Potato, taste flat, sweet, to the stomach, large intestine meridian. It has the effect of benefiting the qi and strengthening the spleen, regulating the middle and stomach
23. Kiwi mashed potatoes (potatoes + pepper + garlic + soy)
Common mashed potatoes are moist and yellow in color, smooth and mellow in taste, and a little sweet between the soft and sticky. However, when combined with other ingredients or spices, it has a spicy, sweet and sour flavor that can be beneficial and complementary to other foods.
24. Big bone soup (animal meat + water +? +?)
The big bone soup, that is, pig bone soup, has a strong waist and knees, good strength, make up for the weak, strong tendons and bones of the efficacy. The production method is as follows:
1. big bone knocked into a section with cold water, put into boiling water, add salt blanch for two minutes, skimmed off the foam and then fished out
2. big bone with ginger and other ingredients into a pot, add enough cold water and drops of vinegar and a little wine, with a strong fire boil
3. soup boiled to turn the guy simmering stew for two hours out of the pot
4. salt, onion and other ingredients Configured in advance in a bowl, served in the soup can be eaten
Sauce
25. Garlic (garlic * 4)
Garlic, garlic into the day in the crushed into a paste and accompanied by other seasonings for the modulation of the mixing, pungent and delicious.
Garlic, pungent flavor, warm, to the spleen, stomach, lung meridian. It has the effect of detoxifying and eliminating swelling, killing worms and stopping dysentery. The main treatment of pain and swelling sores, scabies, consumption, cough, diarrhea, dysentery.
"Gleanings of Materia Medica" in the words: "go to the water evil miasma, in addition to the wind and dampness, break the cold, rotten stagnant fetish, volatile evil; XuanTongWenTong, nothing to add; treatment of sores and ringworm. Raw food, to remove snakes, insects, streams and other poisonous degrees of compulsion."
26. Sesame Paste (Sesame*4)
Sesame Paste, also known as sesame paste, is made by grinding fried sesame seeds, which are flavored and eaten as a seasoning. Depending on the color of the sesame seeds used, it can be divided into white sesame paste and black sesame paste.
Sesame seeds are sweet in flavor, flat in nature, and belong to the liver, kidney and large intestine meridians. There are tonifying the middle and benefiting the qi, moistening the five organs, replenishing the lungs, stopping the heart shock, filling the marrow of the efficacy of; ancient health scientist Tao Hongjing said: "eight grains, but this is good, the immortal family as a meal bait, break the grain longevity."
27. Qiwei sesame sauce (sesame seeds * 2 + garlic + green onions)
Common sesame sauce is fine work, golden color, smooth texture, taste and smell. However, by combining it with other ingredients or spices, it may have special flavors such as spicy, sweet and sour, which are beneficial and complementary.
28. soybean paste (soybean * 3 + ginger)
Soybean paste is also known as soybean paste, bean paste. It is made by fermenting soybeans after frying and grinding them. Soybean paste has a strong sauce and ester aroma, and is savory and sweet.
Soybean, sweet taste, flat, the spleen, stomach meridian, with the spleen and broad middle, moist and dry water, heat and qi effects. Food Therapy Herbal" in the words: "benefit gas moisturizing skin".
Sauce brewing as early as the Western Han Dynasty, Shi You in the "emergency on the chapter" on the record: "turnip catkins, salt, soybean, cheese, vinegar and sauce. Tang - Yan's note: "Sauce, with beans and noodles and for the same, to meat said? , to bone for meat, sauce for the word will also be, eaten with sauce."