Chang Jin, who made a mistake, was kicked out of the palace. Under the pleading of Zheng Shanggong and Han Shanggong, although he was spared the fate of being driven out of the palace, he was only transferred to Duozhixuan outside the palace to grow herbs and vegetables. Changjin successfully cultivated hundreds of books, made great contributions and was extremely happy. How much is one hundred dollars? What's the role?

Baiben

Hundreds of books are also called Dai San, Yellow Flag and Sword Flag. According to legend, there was a kind old man named Dai Mingsan in ancient times, who was good at acupuncture, kind and humble, and was ready to help others all his life. Later, he died to save a child who fell off a cliff. The old man is thin and yellow, so he is called "Huang Qi". After the death of the old man, in order to commemorate him, people named it "Huangqi", which is a sweet herb growing beside the old man's grave. It has the functions of nourishing the middle warmer, stopping sweating, inducing diuresis to reduce swelling, detoxifying and promoting granulation. It has been used to treat many patients and widely spread and applied among the people.

Huangqi was first recorded in Shennong Materia Medica Classic, and there were characters of Huangqi in ancient times. Li Shizhen explained his name in Compendium of Materia Medica: "Jane is a dragon. Astragalus is yellow, which is the length of tonic, hence the name. " It comes from the dried root of the leguminous plant Astragalus membranaceus. Astragalus membranaceus is sweet in taste and slightly warm in nature. It belongs to spleen and lung meridians and is a medicine for invigorating qi. Raw Astragalus membranaceus, honey-roasted Astragalus membranaceus and fried Astragalus membranaceus have different effects. Raw Astragalus membranaceus is mostly used for strengthening exterior, supporting sores and promoting diuresis, while honey-baked Astragalus membranaceus is mostly used for strengthening the middle energizer and strengthening the spleen.

Traditional Chinese medicine believes that Astragalus membranaceus can invigorate qi, which has the functions of strengthening yang, arresting sweating, expelling pus, promoting granulation, inducing diuresis to reduce swelling, preventing miscarriage and benefiting blood, and has curative effects on anemia, edema, physical weakness, hyperhidrosis, fetal movement disorder, uterine prolapse, deficiency of both qi and blood, and yin deficiency. Soaking astragalus in water can cure drowsiness, fatigue and shortness of breath. In ancient China, people not only used Astragalus to cure diseases, but also used Astragalus to nourish their bodies. Astragalus membranaceus is not only a commonly used Chinese medicine in medical treatment, but also an economical tonic and condiment, which can be used for stewing meat, soaking wine, cooking, seasoning and deodorizing. People often use astragalus to stew jujube, astragalus to stew hens, and astragalus to cook black beans, which is even more delicious. These medicated diets are rich in nutrition, which not only nourish the body, but also have a unique flavor. They are a good supplement for pregnant women, the elderly and the infirm after illness. Regular service can refresh people, strengthen their physique, beautify and moisturize their skin, and prolong their life.

It needs to be clear that although Astragalus membranaceus is a good tonic, it will not have obvious adverse reactions when it is generally taken. It is a warming drug, which is easy to help fire and stop sweating. Therefore, people with symptoms such as cold, fever, and fullness in the chest and abdomen should not take Astragalus membranaceus. If patients with pulmonary tuberculosis have symptoms such as fever, dry lips and hemoptysis, it is not advisable to take Astragalus membranaceus alone. Astragalus membranaceus is not suitable for early carbuncle or symptoms after ulcer, such as excessive heat toxicity. In addition, studies have shown that Astragalus can significantly increase the chromosome aberration rate and cell micronucleus rate, so it is not suitable for pregnant women to use it in large quantities for a long time.

Huangqi Danggui Buxue Decoction

Prescription: 50 grams of Radix Astragali and 0/0 grams of Radix Angelicae Sinensis/KLOC.

Usage: decoct in water.

Function: invigorating qi and generating blood.

Buyanghuanwu decoction

Prescription: Radix Astragali 60g, angelica tail 6g, Radix Paeoniae Rubra 6g, Rhizoma Chuanxiong 3g, Semen Persicae 3g, Flos Carthami 3g and Lumbricus 3g.

Usage: decoct in water.

Function: benefiting qi and promoting blood circulation, removing blood stasis and dredging collaterals. It is used for patients with hemiplegia, mouth-eye deviation, speech disorder or paraplegia, weakness of lower limbs, frequent urination and incontinence. This prescription can be used for sequelae of apoplexy, cerebral thrombosis and polio.

Korean ginseng

Ginseng is one of the important medicinal materials often used to practice medicine and treat diseases in the play. According to records, Korean ginseng was exported as a tribute and a trade commodity, and was first presented to Liang Wudi by King Shen Ning in 5 13. Korean ginseng has the functions of anti-fatigue, anti-urine sugar, regulating blood pressure, preventing cancer, preventing arteriosclerosis and hypertension, and enhancing brain function and gastrointestinal function. Korean ginseng is divided into Jinshan ginseng and Kaicheng ginseng. Jinshan ginseng is divided into water ginseng, white ginseng, red ginseng and taiji ginseng. What is dug out of the ground and has not been dried is ginseng, which can be taken directly and is also the raw material of all ginseng products. Ginseng is peeled and dried in the sun, and slightly yellowish white is white ginseng. Ginseng is peeled and steamed to dryness, and red-brown ginseng is red ginseng. Taiji ginseng is boiled to dryness. Jinshan ginseng is a gift from heaven to the dutiful son. There is another legend about Jinshan ginseng. About 1500 years ago, there lived a family at the foot of Jinshan. Father died young, mother was ill, and son was very filial. I go to Guanyin cave every day to pray for my mother's early recovery. One day, the mountain god told him in a dream that there was a grass growing on the rock wall below Guanyin Cave with three red fruits on it. Take it to your mother, and she will recover. The son did as the mountain god said, and the mother's illness was really good. Since then, the young man has collected seeds and distributed them to the villagers for planting. The roots that grow can cure all diseases. Because it looks like a person, it is called "ginseng".

Ginseng chicken soup

Ginseng chicken soup is the most common and popular dish of ginseng. Ginseng is a cold tonic, which can replenish the vitality lost by sweating. Red ginseng, which is easy to get angry, will not get angry if planted for more than 6 years. Therefore, it has become an important part of Korean national diet to stuff ginseng into chicken's stomach and boil it into soup. Ginseng chicken soup is made by adding glutinous rice, jujube, garlic and ginseng into the belly of broilers and stewing for a long time. Add some pepper, salt and so on. Eat according to personal preference. Authentic Korean ginseng chicken soup in a boiling casserole. Cut the cooked chicken open with a spoon, and the cooked glutinous rice in the chicken's stomach will flow into the soup, which has the flavor of garlic, red dates, ginseng and chicken.

Ingredients: broiler 1 bird, a little glutinous rice, ginseng 1 bird, garlic 1 bird, ginger 1 bird, proper salt, proper jujube and a little pepper.

Practice: 1. Cut off the head and feet of the chicken, take out the internal organs and wash them.

2. Peel garlic, soak glutinous rice in water, wash jujube and take it out.

3. Put the soaked glutinous rice, garlic, jujube and ginseng into the chicken belly, sew the chicken belly with thread, and tie the legs and the chicken body.

4. Pour water into the pot, add chicken and ginger, and cook for about 1 hour.

5. Put chicken and soup in a container, add salt and pepper. When eating, fry the tied thread, and take out the ingredients put in the chicken's stomach to eat with the chicken.

Chinese Caterpillar Fungus

What exactly is Cordyceps sinensis? In fact, behind every Cordyceps sinensis, there is a beautiful story. Whenever the snow and ice on the snowfield melts in midsummer, bat moths lay their eggs on flowers and leaves. Moth eggs scattered on flowers and leaves slowly turn into insects, drill into wet and loose soil, absorb the nutrition of plant roots, and gradually make the body fat in vain. At this time, the spherical ascospores meet the larvae of Cordyceps sinensis, and then enter the worm to absorb its nutrition and germinate hyphae. The sphere of influence of fungi is getting bigger and bigger, and the larvae infected by fungi gradually creep to two to three centimeters above the water surface and die from beginning to end. This is the "winter bug". Although the larva is dead, the fungus in the body grows day by day until it fills the whole worm. In the late spring and early summer of the following year, a purple grass grows on the head of the worm, which is about two to five centimeters high and has a pineapple-shaped capsule at the top. This is "summer grass". Pu Songling, a famous litterateur in Qing Dynasty, wrote in Strange Tales from a Lonely Studio: "The name of Cordyceps sinensis really deserves its name, and change produces a kind of spread. One thing can be planted at the same time, and the world is hard to be poor in physics. "

Cordyceps sinensis, also known as Cordyceps sinensis, is as famous as ginseng and velvet antler, and is known as the three traditional tonics of traditional Chinese medicine. Cordyceps sinensis resources are extremely scarce and expensive, which is dozens or even hundreds of times higher than ginseng and velvet antler. Traditional Chinese medicine believes that Cordyceps sinensis enters the lung, liver and kidney meridians, which has the effects of tonifying lung, kidney, strengthening liver, benefiting qi and nourishing health care, and is suitable for those with deficiency of both lung and kidney and deficiency of essence and qi. In the play, after Han Shanggong became the highest palace, Bagua soup, the main course of the Jin Dynasty, was a nourishing food stewed with soft-shelled turtle and Cordyceps sinensis. Its preparation method is to fry the lean meat and liver of soft-shelled turtle with strong fire, then pour the soup made of Cordyceps sinensis and chicken, and add the eggs of soft-shelled turtle to cook together. In addition, there are Cordyceps soaked in wine, Cordyceps stewed duck, velvet antler Cordyceps duck, Cordyceps steamed chicken, Cordyceps quail and so on. It also has the effects of tonifying deficiency, strengthening body constitution, consolidating essence and qi, protecting lung and kidney, stopping bleeding and resolving phlegm. The whole duck soup of Cordyceps sinensis mentioned in the play can increase nutrition and assist treatment for patients with asthma, spontaneous sweating, impotence, nocturnal emission, weakness after illness and insufficient diet.

Cordyceps whole duck soup

Ingredients: Cordyceps sinensis 10g, an old duck, wine 15g, ginger 5g, onion 10g, pepper 3g and salt 3g.

Practice: 1. Ducks chop off their paws, cut open their stomachs to get dirty, then rinse them with clear water, blanch them in a boiling water pot, and then take them out and wash them with cold water. Wash the sediment with warm water. Wash ginger and shallots and slice them for later use.

2. Split the duck head along the neck, put 8- 10 pieces of Cordyceps sinensis into the duck head, then wrap it tightly with cotton thread, put the remaining Cordyceps sinensis, ginger and onion into the duck belly and put it into a container. Then pour the clear soup, add salt, pepper and wine to adjust the taste, seal the container with wet cotton paper and steam it in a cage for about 1? Five hours.

3. After coming out of the cage, remove the cotton paper and pick out the ginger and onion. ?

Medicine and food homology

According to Chang Jin's mother's Diet Notes, people don't eat, but eat because of people. Medicine and food are homologous, and food is medicine. Guided by the dietary concept of homology of medicine and food, Koreans widely use ginger, cinnamon, mugwort leaf, Schisandra chinensis, medlar, platycodon grandiflorum, papaya, pomegranate, grapefruit, ginseng and so on. In cooking, various foods such as ginseng chicken soup, mugwort cake, preserved ginseng, cold salad, ginger tea, ginseng tea, papaya tea, citron tea, wolfberry tea and so on have been created. Since ancient times, Koreans like to boil water with pueraria lobata, Schisandra chinensis, ginseng and Ophiopogon japonicus. Quench thirst in midsummer. During the Korean dynasty, traditional summer drinks such as soup were recorded in court recipes and court banquets, The Book of Rites. Soup is a refreshing drink, which is prepared by processing ebony meat, Amomum villosum, Sandalwood and Amomum tsaoko into fine powder, adding honey to boil, canning and storing, and adding cold water to drink at any time. Imperial Hospital also has related prescriptions: one catty of ebony meat is ground into coarse powder, one or two tsaoko, five yuan of Amomum villosum and five kilograms of Dalbergia odorifera are ground into fine powder, five kilograms of honey is refined and heated, stored in an urn, and then blended with cold water.

Seasonings and spices are also called medicinal concepts in Korea. People always think that onion, garlic, ginger, pepper, sesame oil and sesame have medicinal properties. Ginger is a common condiment and a good medicine for dispelling cold and relieving exterior syndrome, but few people understand its promoting effect on brain development. Ginger has the function of traditional Chinese medicine because it contains important substances: gingerol, aromatic oil, gingerol, aminobutyric acid, aspartic acid, glutamic acid, lysine and glycine. Ginger is a kind of food that can stimulate people's creativity and develop people's thinking. The mechanism is that gingerol and volatile oil with aromatic smell contained in ginger can dilute blood, make blood flow smoother, and thus provide more oxygen and nutrients for the brain. In "Dae Jang Geum", once, Xiao Jang Geum went to the restaurant to find the "food money" left by his mother, and accidentally bumped into the legs of the kitchen table, making the restaurant messy and knocking over the precious midnight snack of Zhongzong Wang. Han Shang used superb skills to make ginger pills with only ginger and lotus root. This medicated diet has no peculiar smell and tastes good, which is acceptable to people who don't like the taste of ginger.

Medicinal potherb

In the play, Chang Jin, Zheng Shanggong and Han Shanggong mentioned the professional ethics of chefs many times. They even pay the price of their lives to abide by these principles. Cooking brings happiness to people, and anyone who does dirty things with cooking is unforgivable. In "Dae Jang Geum", Jang Geum insisted on providing light food instead of greasy food for Daming emissary with diabetes, and even added wild vegetables to Daming emissary's recipe. At first, the envoys of the Ming Dynasty were very angry, but Changjin firmly believed that diet could not only satisfy the appetite, but also be an effective way to regulate the body. This view is a dietary spirit worth promoting.

In Korean ballads, there are many contents about wild vegetables. February song "Mountain vegetables sprout, dig quickly". . Bitter weeds and fresh Artemisia annua. Wild garlic, pickles and shepherd's purse soup can stimulate appetite and strengthen intestines. "Typical wild vegetables are shepherd's purse, small root garlic, bitter vegetable, thorn bud, Artemisia annua, day lily and so on. Most of these wild vegetables can be eaten cold and cooked in miso soup. In Dae Jang Geum, Jang Geum went to the temple to take care of the wet nurse of the sick princess, and saw the uncle of the temple carefully drying all kinds of wild vegetables and making delicious wild vegetable sauce soup with wild vegetables that could not be made in the court. This has given changjin great enlightenment. The envoys of the Ming Dynasty all suffered from diabetes, and often found a well-lit place to dry all kinds of wild vegetables. The food served on the first day was miso soup and wild vegetables, and the envoy frowned and was very unhappy. In the next four days, Changjin cooked a light diet such as seaweed, kelp, tofu, kimchi and bamboo rice. After the envoys of the Ming Dynasty returned from their missions, their symptoms improved obviously.

In fact, many wild vegetables have medicinal effects. Shepherd's purse, for example, is rich in vitamins, and protein and calcium are more than other wild vegetables. Traditional Chinese medicine believes that it has the effects of invigorating spleen, diuresis, detoxification, enriching blood and reducing swelling. Small root garlic is rich in calcium and vitamins A and C, and its special components are allicin and allicin contained in garlic. Leek has the functions of treating anemia, improving liver function and preventing arteriosclerosis. Bitter vegetables can treat fever, gastrointestinal diseases and sores. It is said that squeezing bitter herbs out to drink can cure yellowing of face and eyeball. Thorn bud is known as the king of mountain vegetables and is called "Kimura" in China. Thorn buds are easy to form amino acids needed by human body, and the content of protein is richer than other vegetables. In addition, it is rich in vitamin A, vitamin C, calcium and cellulose.

Hemerocallis

In the play, Zheng Shanggong introduced the story of Hemerocallis to Zhongzong Wang: It is said that pregnant women can have sons with Hemerocallis, so it is also called "Yimen Grass". When cooking mixed rice, you can use day lily instead of vermicelli, which tastes sweet and can stimulate your appetite. When cooking or making soup with day lily, the flower buds must be removed, because the flower buds are poisonous. Hemerocallis can clean the internal organs, relax the body, and especially make the eyes bright. Hemerocallis liliaceae perennial weeds, also known as "worry-free girl" and "raw land". Young leaves can be eaten as vegetables, called broadleaf vegetables. Buds can also be eaten after drying, called day lily or "day lily". When cooking with day lily, you can blanch it with boiling water and cool it, or you can put it in miso soup. Soaking wine with day lily has the function of strengthening yang and strengthening body. At the same time, day lily has diuretic, antipyretic, antitussive and analgesic effects, and is also used to treat anemia and edema.

The root of platycodon grandiflorum

Platycodon grandiflorum, also known as Sophora alopecuroides, is a perennial herb. Li Shizhen recorded in Compendium of Materia Medica: "This root is firm and straight", hence the name "Platycodon grandiflorum". The flowers of Platycodon grandiflorum are blue and purple, beautiful and elegant. In Korean, Platycodon grandiflorum is called "Dolaki". It is said that Raj is a girl's name. Because of her poor family, the landlord forced her to pay her debts, and her lover killed the landlord to save her. Young people were thrown into prison and girls died of grief. Before she died, she asked her family to bury her on the hillside where young people often walked. The next spring, her grave was covered with purple flowers, and people called it "Drucker". Platycodon grandiflorum is a favorite vegetable of Koreans. Harvesting Platycodon grandiflorum in spring and autumn, removing stems and leaves, cleaning and scraping cork, drying in the sun, blanching in boiling water, shredding and eating or slicing. The root of Platycodon grandiflorum can be soaked into pickles. The pickled spicy vegetables in Korea are made from the root of Platycodon grandiflorum, which is crisp, sweet and spicy, and is an excellent side dish. In addition, platycodon grandiflorum can be used for brewing wine, making flour and making cakes, and the seeds can be eaten by squeezing oil. At the same time, platycodon grandiflorum is also a good medicine for relieving cough and resolving phlegm. It is recorded in Shennong Herbal Classic that platycodon grandiflorum is bitter, pungent and flat, belonging to lung meridian. Zhang Zhongjing mentioned in Treatise on Febrile Diseases that Platycodon grandiflorum was used to treat sore throat of Shaoyin. According to synopsis of the golden chamber, the treatment of lung disease with orange stem soup has a good effect.

Offline 2005-11-25 8: 39: 02

Salonbus

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Messages and a compilation of messages for reference.

8 th floor, building a

Changjinyan

During the Korean dynasty, the traditional Korean food which paid attention to health preservation not only spread among the nobles in the palace, but also gradually evolved into the eating habits of ordinary people. The elaborate and complicated palace diet has also been simplified into a home-cooked dish that everyone can learn, but the nutrition and delicacy have not changed. There are more than one thousand kinds of kimchi in Korea, and almost every housewife is good at more than ten kinds of famous private kitchens. South Korea's winter weather is cold and there is a lack of fruits and vegetables, which is also reflected in Korean dramas such as Dae Jang Geum. The characters in the play often complain about how expensive fruits and vegetables are. And these side dishes just provide enough fiber and vitamins. Koreans have at least four side dishes on the table every day. The cooking methods of Korean cuisine, such as cold salad, steaming and less seasoning, are also in line with the healthy concept of modern nutrition. Korean seasoning is simple. Only garlic, sesame and sesame oil can bring out authentic delicacies. And the real Korean Chili powder and Chili sauce are bright red, not very spicy, but have a sweet taste. In winter, in order to maintain energy, people like to eat high-calorie foods, which are easy to get fat and lack vitamins. Healthy and unburdened Korean cuisine, such as fried rice cakes with pine nut tea and bibimbap with miso soup, are all good choices.

Creativity jiaozi

When I often take an examination of my wife, the first question given by the examiner is guessing: "The head is not a head, clothes are not clothes, and people are not people." The answer is steamed bread, and the story of steamed bread is mentioned. Steamed bread is the largest branch of China pasta family, which is divided into two types, one is white steamed bread without stuffing, and the other is colored steamed bread with stuffing, also called "steamed buns". In Korea, steamed bread is a general term. In addition to noodles, jiaozi, wonton soup and steamed buns are all called steamed buns. In South Korea, jiaozi is called "water steamed bread", and its pronunciation is "murmandoo", which is the pronunciation of "water plus steamed bread". Steamed dumplings are called "steamed buns" and steamed buns are called "Wang steamed buns". There are few fried dumplings in Korea, and they are usually fried. Now people call it "fried steamed bread".

The "steamed bread" in Dae Jang Geum is stuffed and should be translated as "jiaozi". There are two main flavors of jiaozi in Korea. One is brought to Korea by overseas Chinese in Shandong, which is characterized by small size, thin skin and large stuffing, and relatively more meat. Such jiaozi is hard to see in China. The other is jiaozi wrapped by Koreans themselves, which can be tasted in Korean steamed bread shops. Its shape is similar to that of jiaozi in China, but there is little "meat content" in the stuffing. The same is true of steamed buns. In order to make customers feel the existence of meat, a large number of dried radishes are usually added to the stuffing. In Dae Jang Geum, Jang Geum lost her flour in the competition to promote her wife. Changjin made a big jiaozi and a small jiaozi. Changjin made a jiaozi out of cabbage skin, and other maids also made various jiaozi. During the Korean Dynasty, there was a kind of jiaozi called "Gui Yaxiang" in the palace, which was made of beef, cucumber and bean sprouts in the shape of sea cucumber wrapped in a round dumpling skin.

The essentials of making jiaozi Guiya elephant at home;

Ingredients: flour, salt, beef, mushrooms, cucumbers, pine nuts, soy sauce, sugar, onions, garlic, sesame seeds, sesame oil and a small amount of pepper noodles.

Practice: 1. Knead the dough with salt water and white flour, cover it with a wet rag for about 30 minutes, roll it thin, and make it into a round dumpling skin of about 8 cm. Shred the soaked mushrooms, shred the beef, season with seasoning, stir-fry and cool.

2. Cut the cucumber into 5cm, marinate it with salt for a while, fry it quickly and let it cool. Mix meat, mushrooms and cucumbers, and cut pine nuts in half to make stuffing.

3. Put the dumpling skin flat and fold the stuffing in the middle to make it into the shape of sea cucumber. Steaming dumplings on the steamer.

Shuangqing cold noodles

In China, noodles refer to flour, but in Korea and Japan, it generally refers to noodles. Of course, the main raw material of Chinese noodles is flour, and in Korea, which is rich in buckwheat, buckwheat has become the main raw material of noodles. Buckwheat, the raw material of cold noodles, lacks viscosity and is not suitable for Lamian Noodles. It can only be pressed into noodles and boiled directly in boiling water. The traditional way to eat noodles is to cool them thoroughly, chop them with pheasants to make meatball soup, and serve them with ice cubes. In the play "Dae Jang Geum", the cold noodles cooked by Dae Jang Geum are particularly refreshing because of radish and kimchi soup and sweet mineral water.

The essentials of cooking cold noodles at home:

Ingredients: beef (ribs or beef tendon), scallion, garlic, radish, pear, boiled egg and buckwheat noodles.

Soup: radish pickle soup, broth, salt, vinegar and sugar.

Practice: 1. Boil the whole washed sparerib with onion and garlic in boiling water until it can be inserted with an iron fork, take out the meat and wrap it tightly with a wet cloth for later use (slice it into thin slices and put it on cold noodles to eat). After cooling, remove the solidified oil from the broth.

2. Cut the radish in the radish pickle into long strips or half-moon slices, cut the cucumber in the pickle in half, slice it obliquely, marinate it with salt and fry it. Peel the pear and slice it. Cut the boiled egg in half. Cut the cooked meat into three or four millimeters thick slices.

3. Mix half of the cold broth and radish pickle soup, then add vinegar, salt and sugar to taste.

4. After preparing noodles and noodle soup, put the cold noodles into boiling water and cook the noodles until they are soft. Soak the noodles in cold water as soon as possible after taking them out, and take them out to control the moisture.

5. Add water to the cold noodles, put the beef slices on the noodles, and then put the eggs, pears, cucumber slices and radish strips (or blocks) neatly and beautifully. Gently pour the noodle soup into the bowl, paying attention to maintaining the overall shape, and then serve.

Cheng Yi Niu bone soup

In Da Jang Geum, Zheng Shanggong, who is old and ill, is about to retire. All factions in the palace are arguing about who is qualified to be promoted to the highest palace of the royal chef. Finally, the winner is decided to be the highest palace through the competition. The two contestants in the competition are Cui Shanghong, Jin Ying and Han Shanghong, Chang Jin. In the competition, Changjin lost the competition because he insisted on going to the butcher shop to buy the best bones and put camel cheese porridge in the bone soup. After reflection, Chang Jin realized that sincerity and sweat are more important than high-quality materials and secret recipes in catering, and ordinary materials can also be used to make food in life.

The essentials of cooking beef bone soup at home;

Ingredients: beef offal, beef ribs and meat, onion, garlic, ginger, salt, Chili noodles and pepper.

Practice: 1. Cut beef offal into pieces, soak it in cold water 1 hour or so, and take it out. Wash the whole steak and meat with water and take it out.

2. Put a certain amount of water into the cauldron, add beef offal, bring it to a boil, change the fire, remove the oil and foam floating on it, and cut the onion, ginger and garlic into large pieces.

3. When the above materials are cooked to half-cooked, put in the whole beef ribs and meat and take them out after cooking. When the soup is cool, remove the grease. Scrape the meat off the bone and cut it into small pieces. Take out the ribs and cut them into thin slices.

4. Put the sliced meat into a bowl, heat the Tonga and pour it in, then add chopped green onion, salt, pepper and Chili noodles.

Warm God Lu Xian

"Fairy furnace" was called "Yuekouzi soup" in ancient Korea, which means delicious soup. Fairy stove gets its name from cooker. There is a space for burning charcoal in the center of the fairy furnace, as well as a chimney for exhausting smoke, and there is a space for placing food raw materials around the chimney. The fairy cooks and eats by the fireside to ensure that the food is not cold. Green vegetables, black aquatic products, red pickles, white lotus root, etc. It is often added to make the color and fragrance harmonious and unified. There are also hot pots similar to the fairy furnace in China, but the raw materials used are not as much as those in South Korea, and the preparation work is not so complicated. In the cold winter, people on the Korean peninsula like to eat fairy stoves with many raw materials. During the Korean dynasty, the court nobles could eat this dish. Therefore, it is also a symbol of wealth and power. In "Dae Jang Geum", this dish was included in the royal diet of the king. Zheng Shanggong also presented this dish as a birthday present to Tiaoshanggong. ?

Key points of making fairy stoves at home:

Ingredients: steak, beef elbow, beef rump, beef stomach, carrot, tofu, fish, beef tripe, liver, celery, eggs, mushrooms (auricularia, Tricholoma matsutake, mushrooms), flour, red pepper, peach kernel, almond, pine nuts, buckwheat flour, sesame powder, pepper, soy sauce, edible oil, onion and onion. Meatball seasoning: salt, chopped green onion, garlic paste, sesame oil, pepper and sesame.

Meat seasoning: soy sauce, chopped green onion, garlic paste, pepper, sesame oil.

Soup seasoning: soy sauce, chopped green onion, pepper, sesame oil.

Practice: 1. Wash boneless steak, elbow and buttock with cold water, blanch in boiling water, take out and cut into thin slices, then add seasoning; Blanch the stomach of coarse beef in boiling water, take it out and wash it, then cook it with beef. When cooking, put the whole carrot in, cook it half-cooked, take it out, and remove the oil when the soup is cold.

2. The beef puree is seasoned with sauce, and the rest is seasoned with meatball seasoning and chopped tofu to make meatballs with a diameter of 1.2 cm, dipped in flour and eggs, and fried.

3. Slice the fish and sprinkle with salt and pepper. Wash the beef tenderloin skin one by one, sprinkle with salt and pepper, then dip it in flour and eggs and fry it. Slice the liver, wash it with salt, dry it, dip it in buckwheat flour and sesame powder and fry until cooked.

4. Picked cress leaves are dipped in flour and eggs and fried on bamboo sticks.

5. Divide the egg into egg white and yolk, stir with salt respectively, and fry the yolk into yellow egg skin. Egg white is divided into two parts, one part is fried into white egg skin, and the other part is fried into black egg skin with chopped fungus. Meanwhile, soak the mushrooms in water.

6. Almonds are fried with oil to remove endothelium, red peppers are seeded and cut into the same size.

7. Cut the prepared eggs, water celery, pancakes, mushrooms and carrots into a domino shape with a width of 3 cm with the inner frame of the hot pot as the length.

8. Slice the steak, beef and carrot, season with seasoning and put it at the bottom of the hot pot, put the beef on it, and put the materials cut into dominoes evenly.

9. Finally, put peach kernels, almonds, pine nuts and meatballs. Pour the prepared stock into a hot pot, light the charcoal fire in the middle fire and put it on the table.

Binfen JIU ban ban

The ten-fold plate, also known as the "white flour roll", is named after the tableware is divided into nine parts. The nine stacked plates are made of eight kinds of materials, such as vegetables, meat, black fungus and eggs. , wrapped in pancakes, cut into appropriate lengths and serve. Mushrooms are rich in inorganic substances, which helps to increase vitamin D. Vitamin D can improve the absorption rate of calcium and scales in the intestine, strengthen bones and teeth, and is especially beneficial to growing children and pregnant women. Auricularia auricula contains protein, fat, fiber, colloid and trace elements, and has the effects of nourishing, benefiting stomach and promoting blood circulation.

Key points of making nine folding plates at home:

Pancakes: flour, salt.

Stuffing: beef, dried mushrooms, cucumbers, carrots, black fungus, mung bean sprouts or bamboo shoots, eggs, pine nut powder, pepper noodles, cooking oil and sesame oil.

Meat seasoning sauce: soy sauce, sugar, chopped green onion, garlic paste, sesame oil, sesame and pepper noodles.

Mustard sauce: mustard pine nut powder, vinegar, sugar.

Vinegar sauce: soy sauce, vinegar and water.

Practice: 1. Shred beef, soak mushrooms in water, remove and shred, and mix well with meat sauce. Peel and shred cucumber, marinate with salt for a while, remove water and fry in oil.

2. Marinate the mung bean sprouts with salt, mix with sesame oil and salt, and stir fry. You can also use bamboo shoots instead of mung bean sprouts, or you can use fried bamboo shoots.

3. Soak the fungus in warm water, wash it and cut it into silk. Eggs are divided into egg white and yolk, mixed with salt, fried and cut into 4 cm long shreds.

4. According to the size of the middle frame of the nine stacked plates, spread out the pancakes with appropriate size. Sprinkle some pine nut powder between pancakes and fold them neatly.

5. Put the pancakes in the middle of nine stacked plates, and put the prepared eight materials in each box.

Simple shepherd's purse miso soup

Shepherd's shepherd's purse sauce soup is a soup made of Taomi water with sauce and Chili sauce, shepherd's purse and clams. Shepherd's shepherd's purse is rich in protein, and contains iron, calcium and vitamin A. A bowl of shepherd's shepherd's purse sauce soup contains one-third of the vitamins needed by adults in one day. Chinese medicine believes that eating shepherd's purse often is good for the liver.

The essentials of making shepherd's purse sauce soup at home;

Ingredients: shepherd's purse, clam, rice washing water, soy sauce, onion, garlic and Chili sauce.

Practice: 1. Pour soy sauce and hot sauce into rice washing water and filter with a sieve.

2. Put a proper amount of water and clams in the pot and cook until the clams open their mouths and dig out the meat.

3. Wash shepherd's purse, add it and continue to cook.

4. Cook for a while, add garlic and onion, and then cook.

Offline 2005-11-25 8: 42: 04

Salonbus

Integral: 1894

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Number of posts: 227

Registration time: September 20, 2005

Messages and a compilation of messages for reference.

7/F, Block A

food culture

Handmade taste and tradition

In Da Jang Geum, palace officials attach great importance to the cultivation of sense of touch when they train maids in the imperial kitchen. In the play, Chang Jin wears pine nuts in the moonlight at night and puts a big plate of pine nuts on the pine needles, which is really difficult for Xiao Changjin, a little maid-in-waiting who just entered the palace. In a dilemma, Xiao Changjin got Jin Ying's instructions: Don't look at pine nuts, close your eyes and concentrate on your hands. Sure enough, the efficiency has improved a lot. What is said here is the importance of hand feeling in cooking. And later, Changjin lost her sense of taste, and she cooked food by her own touch. With her sense of touch and extraordinary knowledge of food, her cooking is still first-class. In addition, Korean traditional food culture attaches great importance to preserving unique cooking traditions. In the play, Cui Shanggong comes from the highest family in the palace. She has many unique cooking secrets left by her ancestors, and she just passed them on to Jin Ying. In the palace, the palace with the highest chef has a tradition handed down from generation to generation. The same is true of ordinary people's homes. Every household has passed down its unique cooking methods from generation to generation, thus maintaining the unique taste of family meals. Koreans take rice as the staple food in their daily diet, and meat, beans, seafood, kimchi, soup and so on are complementary foods. Among them, soup and kimchi are essential in daily diet. Although the same raw materials may be used, the taste of these complementary foods often varies from cooking to cooking. In the eyes of the Korean nation, people who cook well have a "hand taste". However, this skill can't be learned overnight. Only through long-term experience can you become a chef with "hand taste". The cooking skills of Korean families are usually passed from mother-in-law to daughter-in-law or from mother to daughter. Traditionally, the eldest daughter-in-law in every family has to undergo hard training under the strict guidance of her mother-in-law in order to have the "hand taste" as a family tradition. After realizing the successful inheritance of "hand taste", the mother-in-law handed over the key to the storage room where important food was stored to her daughter-in-law and handed over the custody right of the house. In this way, the family tradition has been passed down from generation to generation. This system of teaching cooking methods has led to the formation of unique eating habits of every household, and also created different eating characteristics in different regions of the Korean Peninsula.

dining etiquette

Koreans pay great attention to etiquette when eating, especially respect the elderly. When dining with the elders, the elders should move chopsticks first, and the younger generation can move chopsticks, until the elders put down their spoons and chopsticks. Koreans generally don't put their rice bowls on their lips when eating, but they are used to eating with spoons to maintain their dignity. In addition, the position of the hand holding the spoon on the handle should be moderate.