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1. Yuanxiao (rice+sesame *3)
There is jiaozi in the south and Yuanxiao in the north.
Legend has it that at the end of the Spring and Autumn Period, King Zhao and Chu passed the Yangtze River on his way back from the countryside and saw something floating on the river. It was white with yellow color, and there was a rouge-red pulp in it, which tasted very sweet. People didn't know why, so Wang Zhao sent someone to ask Confucius. Confucius said, "This duckweed fruit is also a sign of the master's revival."
Because this day is the fifteenth day of the first month, on this day in the future, Zhao Haoqi ordered his men to imitate this fruit with flour and cook it with red stuffing made of hawthorn.
2. jiaozi (wheat+livestock meat *3)
Jiaozi's original name was Jiao 'er. In ancient times, there were prison pills, dumpling bait, powder horn and other names. It was called "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Yuan and Ming Dynasties. It was called "Jiaozi" in Qing Dynasty.
Jiaozi was initiated by Zhang Zhongjing in the Eastern Han Dynasty. At that time, it was used as medicine and wrapped with cold-dispelling herbs (mutton, pepper, etc.). ) to avoid ear frostbite. Later, it evolved into the staple food and snacks of the northern people, and it was also a good festival. The so-called "slight cold, eat jiaozi in the New Year".
3. Nephrite jiaozi (wheat+livestock meat+soybean *2)
Nephrite jiaozi, with tofu and pork as stuffing, is tender and juicy, and salty and light when cooked.
Tofu and pork are balanced to achieve the effects of nourishing yin and moistening dryness, clearing away heat and tonifying deficiency, promoting fluid production to quench thirst, strengthening muscles and caring skin.
4. Spread soup cakes (wheat+garlic+sesame+soybean)
Foot shops, that is, small inns for people to rest temporarily, are mostly not on official roads, but on small roads, which are relatively remote.
Soup cake, that is, noodle soup, is a food made by tearing the prepared dough in your hands and cooking it in a pot.
Foot shop soup cake is a hot food provided by the inn for temporary stops and parades. The ingredients are simple and the method is simple. However, such a bowl of hot soup will warm your whole body and make you more energetic to move on.
5. fragrant fried rice (rice+garlic+onion+? )
On the basis of fried rice, garlic, green pepper and other side dishes and ingredients are added to further enhance the richness and layering of its color, aroma and taste.
Various dishes
6. Garlic paste and white meat (animal meat+garlic+ginger+green onions)
White meat, also called jumping meat. Yuan Mei once said in "Suiyuan Food List": "White meat is a dish that northerners are good at."
Its birthplace is the northeast of China, where Manchu compatriots live together. Manchu people have a traditional gift called "Divine Jumping Instrument". No matter who is rich or an official, there must be a sacred card dedicated to gods and ancestors in the room. After the spring and autumn festival, we will eat the meat of jumping gods. "The meat is boiled in white. Salt sauce is not allowed. Very tender and beautiful. " Its way of eating is "self-sufficiency". "People who are good at film can cut large pieces like a piece of paper with a small knife, and they are both fat and thin."
7. Steamed pork (animal meat+potato+ginger+rice)
Yuan Mei once said in "Suiyuan Food List": "When cooking, not only the meat is fragrant, but also the food is fragrant. If the meat is mixed with fine fat, the fried rice noodles are yellow, the noodle sauce is steamed, and the cabbage is used as a cushion. Go to see the water, so the taste is unique. Jiangxi people are also cooking. "
In Jiangxi area, it is a fixed traditional folk custom to eat steamed pork in the long summer every year, which is called "supporting the summer".
8. Barbecue (animal meat+sesame+pepper+pepper)
The barbecue operation is extremely simple, and the manufacturing method is as follows:
1. Wash the meat, cut into pieces, spread the seasoning evenly and marinate for one hour.
2. String the bacon slices on the roast label and light the firewood at the same time.
3. Turn the roast label evenly and sprinkle the remaining seasoning in time to cook and eat.
9. Barbecue (animal meat+eggs+sesame seeds+peppers)
Cut pork and chicken into pieces, marinate them with salt and other seasonings, put them on sticks, burn them in a medium-cooked oil pan until golden brown, and then drain the oil.
10. Meatballs (animal meat+pepper+ginger+? )
Meatballs are not only a regular dish, but also indispensable for drinking and feasting. They look like a group of members, implying "reunion" and "perfection".
"Circle" also means "fate", which is especially suitable for wedding banquets. For example, when fish and meat are mixed together, it is even more auspicious in pairs.
1 1. Tangyuan (animal meat+small vegetables+mushrooms+rice)
Tangyuan is made of pork stuffing, covered with glutinous rice and steamed. Soft and delicious, simple to make, rich in nutrition, and has the effects of warming the liver, tonifying the middle energizer, strengthening the spleen and stopping diarrhea. The preparation method is as follows:
1. Dice mushrooms, chop pork, put in a bowl, add salt, water, etc. , vigorously stir into a thick paste.
2. Knead the minced meat into balls one by one, cover them with glutinous rice, steam them over high fire, and put them on a plate.
3. Blanch the vegetables, put them in a plate, thicken them with starch and pour them into the plate.
12. Beef tenderloin with black pepper (animal meat+pepper+? +? )
Beef tenderloin with black pepper is fresh, salty, slightly spicy and slightly sweet. The manufacturing method is as follows:
1. Put the whole beef on the chopping board, slice it with a long sharp knife and pat it loose with the back of the knife, then cut it into willow branches.
2. Put the chopped beef tenderloin into a bowl and add seasoning for curing.
3. After the pot is hot, add cold oil, stir-fry beef tenderloin with 70% heat, and take it out of the pot for later use.
4. After reheating, add cold oil. When it is five minutes hot, add green pepper powder and shredded pepper. And stir-fry until fragrant.
5. Add beef tenderloin, turn to high heat, stir fry evenly, and then take out the pot.
13. Fried mutton with onion (animal meat+onion+? +? )
Sauté ed mutton with onion is a medicated diet with mutton and onion as the main raw materials, which belongs to Shandong cuisine. It has the effect of tonifying deficiency and strengthening the body. Mutton is tender and delicious, juicy, and has an endless aftertaste after eating. The manufacturing method is as follows:
1. The leg of lamb is deboned and cut into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying.
2. Marinate onion and leg of lamb with seasoning to taste.
3. Put the pot on the fire, pour the oil and simmer until the fire, pour the ingredients into the bowl, stir fry until the color changes, and add a little sesame oil and vinegar.
14. Hula sheep's hoof (animal meat+pepper+? +? )
Hu spicy mutton hoof, western snacks, tastes fresh but not greasy, spicy and delicious, and has a long aftertaste. The manufacturing method is as follows:
1. Remove the hoof shell and fine hair of sheep's hoof, or burn the surface with fire, wash it with caustic soda, scrape off the black part, and then rinse it with clear water.
2. stew the sheep's hoof in the pot, and then take it out for later use.
3. Add a lot of fresh pepper, dried red pepper and pepper to the salt water, and pour it into the sheep's hoof for curing.
4. After pickling, take out and use pepper. Mix the Chili noodles well.
15. Braised chicken (poultry+potatoes+rice+? )
Three unique skills of braised chicken: the soup is bright red, glutinous, mellow, oily but not greasy, with endless aftertaste; Second-class meat, the finished product is beautiful and the meat quality is smooth and tender; Third-class rice, full of flavor, strong and tenacious.
The chicken used for braised chicken is "Sanhuang Chicken", which was given by Emperor Zhu Yuanzhang of the Ming Dynasty. Because it is produced in Xianju, Zhejiang Province, it is small in size, healthy and delicious, and rich in nutrition. It looks like an ingot, also known as an ingot chicken.
16. Garlic duck (poultry+garlic *2)
Garlic-flavored duck, duck meat nourishing yin and moistening lung, moistening dryness and clearing heat, garlic invigorating spleen, reducing qi and dispersing grains. The combination of the two has many advantages. The manufacturing method is as follows:
1. Garlic is the same as green pepper after peeling. Cut the whole duck into pieces.
2. Put the duck in cold water, add cooking wine and cook for two minutes, then pick it up and drain it.
3. Put the pot on the fire and pour in the oil. Add garlic slices and stir-fry until fragrant. Then pour in the duck pieces and stir-fry until the color changes.
4. Add seasoning, add a little water, cover and stew for ten minutes.
5. Add garlic and green pepper to stew into juice.
17. Sven tofu (poultry+soybean *2+ water)
Siwen tofu was invented by Yangzhou monk Siwen during Qianlong period of Qing Dynasty.
A Qing poet Yu Yue wrote in Notes on Tea Room: "The word' Wensi' is poetic and good at making bean curd soup and sweet porridge. Those who have done it until now are called Sven Tofu. " Diaodingji is also called "Assorted Tofu Soup".
When Emperor Qianlong went down to the south of the Yangtze River, monk Siwen cooked this dish for the emperor. The emperor was very happy and named him Sven Tofu. As thin as silk, you can also use a needle. Soft and mellow, it melts in the mouth and has an endless aftertaste.
18. casserole fish head tofu (fish+soybean *2+ onion)
One early spring, Gan Long went to Wu Shan in casual clothes. Unexpectedly, it coincided with the heavy rain, and he hurriedly fled to the eaves of a family halfway up the mountain to shelter from the rain. It rained for a long time, and I was cold and hungry, so I had to beg for food from the store. Although the shopkeeper was poor at home, he took out half a piece of tofu to make up half a fish head and stewed soup for him in a casserole. The hungry and cold Sagrada Familia wolfed down all the food.
After returning to Beijing, Qianlong never forgot. After coming to Hangzhou for the second time, he paid money to help him open a restaurant and wrote the inscription "Imperial Rice".
19. Pan-fried tofu (soybean *2+ pepper+pepper)
There is a saying in Compendium of Materia Medica: "The method of tofu began with Liu An, the king of Huainan in the former Han Dynasty".
According to legend, the mother of Huai Nan Wang Liu An likes to eat soybeans. One day, her mother couldn't eat the whole soybean because of illness. Liu An told people to grind soybeans into powder, so he rushed into some water to boil them into soybean milk for fear that the powder would be too dry, and put some brine in it for fear that the taste would be light. The result turned into a lump, that is, tofu flower, which was delicious and later spread. The making of tofu may have been invented by Liu An when he organized alchemy.
20. Assorted dried beans (animal meat+mushrooms+garlic+soybeans)
Dried tofu is a processed product of tofu. Salty and refreshing, hard and tough, it won't go bad after a long time.
Assorted dried bean curd is a combination of dried bean curd and other ingredients, and the production method is as follows:
1. Soak mushrooms in water, take them out and shred them, and shred beef and dried beans.
2. Put the pot on the fire, pour in the oil, stir-fry the dried bean curd, and then take it out for later use.
3. After the pot is cleaned and heated again, add shredded beef, add other ingredients and stir fry, and add a little warm water to shredded beef.
4. After the soup is boiled, add shredded dried beans and shredded beef, season, and finally collect the juice with high fire.
2 1. Hot and sour potato shreds (potato+pepper+pepper+? )
Hot and sour shredded potatoes, the finished product is bright in color, hot and sour and delicious, crisp and appetizing. The manufacturing method is as follows:
1. Wash, peel and shred potatoes. Put shredded potatoes in clear water to prevent discoloration.
2. Wash the shredded potatoes repeatedly until the water is clear, and then control the water to dry.
3. When the pan is hot, pour in cold oil. When the oil is hot, add garlic and pepper and stir-fry until fragrant.
4. Add shredded potatoes and stir fry, then add vinegar, green pepper, red pepper and other side dishes.
5. Stir-fry over high fire, and then cook.
22. Mashed potatoes (potatoes *2+ sesame seeds+peppers)
Wash and steam potatoes, peel them, mash them with a mortar, then take them out, put them in a bowl and stir them with seasoning. The taste is smooth and tender, mellow and palatable.
Potatoes are light in taste, sweet in nature and enter the stomach. Has the effects of invigorating qi, invigorating spleen and regulating stomach.
23. Odd mashed potatoes (potatoes+peppers+garlic+soybeans)
Common mashed potatoes are yellow in color, smooth and mellow in taste, with a little sweetness between soft and glutinous. Odd mashed potatoes, mixed with other ingredients or spices, or have strange tastes such as spicy, sweet and sour, are better supplemented.
24. Bone soup (animal meat+water+? +? )
Bone soup, that is, pig bone soup, has the effects of strengthening waist and knees, benefiting qi, tonifying deficiency, strengthening tendons and strengthening bones. The manufacturing method is as follows:
1. After breaking the big bone into sections, wash it with cold water, put it in boiling water, blanch it with salt for two minutes, skim off the floating foam and pick it up.
2. Put the big bone and ginger and other ingredients into the pot, add enough cold water and drop vinegar and a little cooking wine, and boil it with high fire.
3. After the soup is boiled, turn to the boy and simmer for two hours.
4. Salt, onion and other ingredients are put into the bowl in advance and can be eaten after the soup is filled.
Sauce
25. Garlic (Garlic *4)
Garlic, Japanese and China garlic are mashed into a paste and mixed with other seasonings, which is spicy and delicious.
Garlic is pungent and warm, and enters the spleen, stomach and lungs. Has the effects of detoxicating, relieving swelling, killing insects and stopping dysentery. Indications: pain, swelling, sores, scabies, tuberculosis, cough, diarrhea and dysentery.
"Compendium of Materia Medica" has a cloud: "In addition to water, evil miasma, rheumatism, air conditioning, itching, and evil; Xuantong Culture Department is hard to add; Treat tinea sores. Raw food, go to snakes and insects, and wait for poison. "
26. Sesame paste (sesame *4)
Sesame paste, also known as sesame paste, is made from fried sesame seeds by grinding. It has a fragrance and is used as a condiment. According to the color of sesame, it can be divided into white sesame paste and black sesame paste.
Sesame is sweet and flat, and enters the liver, kidney and large intestine. Has the effects of invigorating middle energizer, invigorating qi, moistening five internal organs, invigorating lung qi, stopping palpitation and filling marrow; Tao Hongjing, an ancient health care scientist, said: "Among the eight valleys, this is the only one that is good, and the fairy family is the bait, and the broken valley lasts forever."
27. Odd sesame sauce (sesame *2+ garlic+onion)
Ordinary sesame paste has fine workmanship, golden color, smooth taste and mellow taste. However, odd sesame sauce is better to be supplemented because it is mixed with other ingredients or spices, or has a strange smell such as spicy, sour and sweet.
28. Soy sauce (soybean *3+ ginger)
Soy sauce is also called bean paste and bean paste. It is made from soybean by frying, grinding and fermentation. Yellow sauce has a strong sauce flavor and ester flavor, salty and sweet.
Soybean is sweet in taste and flat in nature, belonging to the spleen and stomach meridian, and has the effects of strengthening the spleen and widening the middle energizer, moistening dryness and promoting diuresis, and clearing away heat and benefiting qi. There is a saying in dietotherapy materia medica: "Yiqi Moisturizes the skin".
Soy sauce was first brewed in the Western Han Dynasty. You Shi recorded in "Urgent Articles" that "radish, salt and soy sauce are used as the sauce". Tang Yanshi's Note: "Sauce, is it made of beans and flour or meat?" Take bone as meat, sauce as word and sauce as food. "