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1. Chinese cabbage jiaozi (wheat+Chinese cabbage *2+ livestock meat)
Chinese cabbage jiaozi, stuffed with Chinese cabbage and animal meat. "Cabbage" means Baibao, jiaozi, a kind of Chinese cabbage called Baibao jiaozi, which means a blessing to Baibao.
Chinese cabbage was called "fermented grains" in ancient times. The earliest record can be found in Lu Wu during the Three Kingdoms period: "Lu Xun urged people to grow beans and fermented grains." But it was widely planted in the Tang Dynasty.
In addition, Chinese cabbage also has a dietotherapy effect. Meng Changjun once wrote in Herbs for Dietotherapy: "Shepherd's purse quenches thirst, and mutton is very beautiful. Boiling it into soup can eliminate overnight food and relieve cough. "
2. Mushroom jiaozi (wheat+mushrooms *2+ livestock meat)
Mushroom jiaozi, stuffed with mushrooms and pork, tastes delicious, smooth and moist when cooked.
Mushrooms, that is, shiitake mushrooms, are sweet in taste and flat in nature, and belong to the stomach meridian and liver meridian, which have the effects of benefiting qi and not starving, treating wind and breaking blood.
There is a saying in "Seeking Truth from Materia Medica": "Mushrooms are the best food. All mushrooms are hot and poisonous, but mushrooms are sweet and flat, which can greatly benefit the stomach and help food. The meat produced in winter is thick and fine, such as big money. "
3. White jade jiaozi (wheat+cabbage *2+ soybean)
Jiaozi, a kind of white jade, is filled with frosted cabbage and tofu. When cooked, the inside looks like white jade, with good color and taste.
Cabbage is commonly known as "people's dish" among the people, but it tastes particularly delicious after frosting. In Song Dynasty, Fan Chengda once wrote a poem "Pastoral Miscellaneous Prosperity" praising its delicious taste: "Pulling snow and stepping on the ground is as rich as honey lotus root. Zhumen meat has no taste and is only an ordinary dish. "
Liu Yuxi also wrote a poem in the Tang Dynasty: "You can't stay late to taste if you are afraid of going ahead." The so-called "early spring leek, late autumn fermented grains" is really not a lie.
4. Five-grain jiaozi (wheat+mushroom *2+ soybean)
Grain jiaozi, stuffed with mushrooms and tofu, looks like smoked sapphire after cooking, and the entrance is soft and juicy, extremely fresh and tender.
Tofu is cool and sweet, belonging to spleen and lung meridian, and has the effects of benefiting middle warmer, harmonizing spleen and stomach, invigorating spleen and promoting diuresis, and clearing away lung heat.
With mushrooms, fresh food can help digestion and quench thirst, strengthen the spleen and nourish the stomach.
5. Restaurant soup cake (wheat+cabbage+mushroom+water)
Restaurants, that is, food shops on the street.
Restaurant soup cakes are hot soup foods sold on the streets of urban and rural markets. Compared with the food provided by the foot shop, the ingredients are richer, the methods are more exquisite and the taste is naturally better.
You can sit down in the street at any time of the day, have a bowl, be sure to be full and warm, and have the strength to do other things.
6. omelet (eggs+small vegetables+? +? )
Burritos are a famous point for Hakkas to maintain the customs of the Central Plains. Every household has a package system during the Lantern Festival.
During the Guangxu period of the Qing Dynasty, Changting had a prodigy. Although his family was poor, he was admitted to a scholar at the age of thirteen. One year during the Lantern Festival, he saw burritos in the street, which smelled delicious. He went home and asked his mother why. Mother bought some rolls of skin and wrapped them with pickles, onions and garlic, trying to satisfy his desire.
A few years later, he was admitted and his family was well-off. He remembered the past and wrote a poem. After the story spread, burritos became more widely known.
7. Chun 'an rice soup (rice+livestock meat+mushrooms *2)
It is said that there was a drought in Lion City one year, and there was a brain shortage everywhere, and the people had no rice to cook. A scholar came up with a way to collect the rice left at the bottom of every household's rice jar, mix it with others, grind it into rice slurry with a stone mill, add dried vegetables, add water and cook it in a pot. After the pot was boiled, it suddenly smelled delicious and the entrance was excellent.
Later, the county still maintained this custom, making rice soup to entertain guests on holidays. Because of the gradual prosperity of life, dried vegetables are replaced by tonics such as mushrooms and mutton, which are more mellow and delicious.
8. Vegetable porridge (rice+small vegetables+? +? )
Eating vegetables to cook porridge has many advantages, as follows
1. Beauty, beauty, beauty, radiant.
2. Strengthen your strength, nourish your weak body and increase your strength.
3. prolong life, supplement human needs and prolong life.
4. Eliminate wind, harmonize the body, dredge up and down, and dispel cold.
5. Quench thirst, moisten throat and kiss, and quench thirst.
6. articulate, breathe smoothly, articulate and full of energy
7. Xiaoshi, warm spleen and stomach, digest accumulated food
9. Health porridge (rice+mushrooms+? +? )
After the porridge is cooked, there is a delicate, sticky and ointment-like substance floating on it, which is called "rice oil" in Chinese medicine, commonly known as porridge oil. Has a strong nourishing effect, comparable to ginseng soup. Adding some nourishing seasonal vegetables can be described as icing on the cake. It is in response to the words in Compendium of Materia Medica: "Black and thin people eat it, and it will be fat and white for a hundred days. It is better than cultivated land for its function of nourishing yin. It is best to leave a bowl every day and go into battle lightly. "
Lu You once wrote a poem "Eat Porridge": "Everyone in the world is older than the old days, so it is not too late to be old. At present, I have to learn from the people and only eat porridge for the gods. "
soup
10. Longfei Decoction (animal meat+poultry meat+mushrooms+water)
Dragonfly is actually a hazel chicken. It looks like a pigeon, weighing six to nine taels, with white and tender meat and big and plump breasts. Its neck bone is long and curved, like a keel; The legs are short, feathered, and the claws are scaly, like dragon claws.
Legend has it that there are six dragons with pale bodies and long tails. They are the ministers of the Queen Mother of the West, named _ Bird, and the waiter, named "Dragonfly". After being persecuted by the Queen Mother of the West, Wu Ge was cut down, lost her spirituality and became a common bird. Don't sleep on branches at night, but hide in the snow.
1 1. Nourishing bone soup (animal meat+mushrooms+water+? )
Boil bone soup in casserole, and add tonics such as melon and mushrooms to further enhance the fresh flavor of the soup while removing fishy smell and relieving boredom. The combination of the two can play the role of clearing away heat and promoting diuresis, resolving phlegm and regulating qi.
12. Nourishing fresh fish soup (poultry+fish+water+? )
Cooking fish soup in casserole, adding tonics such as mushrooms and bamboo shoots, can further enhance the flavor of the soup while removing fishy smell and relieving boredom. The combination of the two can play the role of strengthening the body resistance and tonifying deficiency, benefiting qi and regulating stomach, calming the heart and dissipating heat.
13. Shanzhen soup (mushrooms+water+? +? )
Mountain treasures, that is, mountain products that mountain people meet in the natural field, such as mushrooms, dictyophora, Pleurotus ostreatus, Tricholoma, pine nuts, chestnuts, torreya grandis, ginkgo, walnuts and bamboo shoots.
Because of its rare source, it often appears in recipes. Shanzhen soup, that is, take fresh seasonal vegetables such as mushrooms and bamboo shoots and stew them slowly, so that the flavor and nutrition of the ingredients blend with each other and complement each other, thus achieving the effect of benefiting qi and preserving health.
Various dishes
14. Yangfang Tibetan fish (animal meat+fish+vegetables+ginger)
Xuzhou, called Pengcheng in ancient times, is the land of Peng Zu. _ The pit was named Peng Zu because it was sealed in Pengcheng. Peng Zu, the king of Da Peng, was a great sage in ancient China, with a life span of 800 years. According to legend, Peng Zu's youngest son, Xi Dingxi, fished 4,300 years ago, but Peng Zu was determined not to let him drown. One day, Ding caught a fish for fear of his father's reproach. Mother Yang hid the fish in the mutton pot that was being cooked. Peng Zu tasted the mutton and found it particularly delicious. After he found out the reason, he did the same thing, making "sheep hide fish" the first dish in the world, and it is also "fresh".
15. Mapo tofu (animal meat+pepper+soybean+pepper)
There is a saying in "Poems on Bamboo Branches in Jincheng": "Mapo Chen is still famous, tofu is the most fragrant when baked, Wanfuqiao is moving, and the husband is drunk."
A bowl of Mapo tofu is characterized by hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively.
With the hemp of Hanyuan tribute pepper, the spicy of Dahongpao oil pepper, the scalding of hot oil, the fragrance of various sauces, the tenderness of white jade tofu, the crisp of golden meat, the freshness of ingredients, the work of green garlic seedlings after serving, and the fresh and mellow Sichuan cuisine, spicy and delicious.
16. Mianyang Sanzheng (animal meat+fish+vegetables+peppers)
"Three steamers, nine buckles and ten bowls, no steamers, no seats."
At the end of Yuan Dynasty, Chen Youliang led the peasant uprising. His wife, Zhang Fengdao, is in charge of logistics and is very keen on observing the military situation. After the rebels occupied Mianyang county, she cooked for the soldiers herself. Don't mix meat, fish, lotus root and rice flour, add seasoning and steam in a bowl over high fire. The steamed meat, fish and lotus root are delicious and harmonious, and the soldiers are full of praise. After the rebels finished eating, their morale was greatly boosted. They won many wars, and Chai Sang defeated the Yuan Army in World War I, which made Chen Youliang king in Jiujiang.
17. Boiled cabbage (animal meat+poultry meat+cabbage+pepper)
In ancient times, people often dismissed Sichuan cuisine as "only spicy but not vulgar". In order to refute the rumor and prove it, Huang, a master of Sichuan cuisine, thought hard. After trying everything, I went to eat simple boiled cabbage and swept away the grievances of Sichuan cuisine for a hundred years.
Even the clear soup and chicken soup were poured into the unripe cabbage heart. After the dish is cooked, it is fresh and elegant, rich in flavor and soup, but fragrant and refreshing, not oily or greasy. It seems that the soup is clear as water, but in fact it is mellow and soft, which is better than all kinds of delicacies.
18. Boiled meat (animal meat+pepper+water+? )
Because the sliced meat is not oiled, it is cooked in water, hence the name "boiled sliced meat". The meat is spicy, soft and chewy.
When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong. It is most suitable for cooking and is characterized by "hemp, spicy, fresh and fragrant".
19. Boiled fish (fish+pepper+water+? )
Boiled fish, formerly known as Chongqing hot pot fish, is basically the same as cook the meat.
Boiled fish is named because the fillets are cooked in water without oil. It is famous for its tender meat, oily but not greasy, fresh red pepper, spicy but not dry, hemp but not bitter.
20. Mushroom cabbage (cabbage *2+ mushroom *2)
Although there is no meat in the center of the mushroom, the entrance of the mushroom has the feeling of eating meat. In addition, the mushroom heart is crisp, the whole is greasy and has a long aftertaste. The manufacturing method is as follows:
1. After the mushrooms are soaked, strain the water, put them in the pot, add a little oil soy sauce and salt and stir fry a few times.
2. After the vegetables are washed, put the oil in the pan and stir fry, and add a little salt and oyster sauce to taste.
Pour some water and simmer for two minutes, then put the prepared mushrooms on the vegetables.
2 1. Market vegetable stir-fry (mushroom+cabbage+? +? )
Towns, that is, towns, neighborhoods and houses, have a cloud in volume 24 of Elementary School: "Or, in ancient times, 20 mu was a well, and because the well was a city, it was also a cloud."
Those who live on the streets are ordinary people, who work at sunrise and rest at sunset, leading a simple life. Its daily food is mostly vegetarian. Stir-fry Chinese cabbage, green pepper and other ingredients in a pot and eat them while they are hot. Simple as it is, it tastes excellent.
Sauce
22. Zanthoxylum bungeanum sauce (Zanthoxylum bungeanum *3+ water)
Pepper paste and pepper are mashed into mud with mortar, and then mixed with other seasonings to make them fragrant.
Zanthoxylum bungeanum is pungent and warm, and enters the spleen and stomach. Has the effects of warming middle warmer, promoting qi circulation, dispelling cold, relieving pain and killing insects.
There is a saying in Compendium of Materia Medica: "Eliminate cold and dampness, relieve depression, eliminate overnight eating, dredge triple energizer, warm spleen and stomach, tonify right kidney, kill ascaris and stop diarrhea."
Zanthoxylum bungeanum was first seen in the Book of Songs: "Zanthoxylum bungeanum is hot and solid, and its branches are flourishing." The ancients thought that the aroma of pepper could ward off evil spirits, and used pepper to penetrate paint to paste walls. This room is called the Pepper Room.