Shashen decoction
There was no emperor in the Ming Dynasty who didn't have sex. Even an emotional emperor like Chongzhen has the misdeeds of "stealing spring". He and Chen Yuanyuan, a Jianghu geisha, met only once and fell in love once.
I really don't know if this Chen Yuanyuan has come. Anyway, the emperor is serious.
One evening, Chongzhen went down to the imperial court, visited the Palace of Kunning, prepared a showdown with the queen, and asked Chen Yuanyuan in the troupe to be his concubine. The queen welcomed Chongzhen into the palace, and the husband and wife ate together. Chongzhen said, "Empress, your singing and dancing class has been in the palace for more than ten days, right?"
The queen said, "Yes, counting today is 18 days. Why, the emperor is a little tired of watching their performances every day? "
Chongzhen smiled and said, "Haha, how can it be boring? Since watching their performance, my mood is getting better every day and my spirit is much better. I owe it all to you. It is a blessing to have a virtuous queen like you. " In order to occupy Chen Yuanyuan, Chongzhen even kowtowed to the queen.
The queen was flattered and said, "I don't deserve such a compliment from the emperor." As long as you are happy, I think I have tried my best. "
Chongzhen went on to say, "It's really not easy to say these women. It has been more than ten days, and every day's performance has fresh content, not heavy, especially Chen Yuanyuan, who is born with beauty and excellent color and art, has this stunner in the dust. " It's really hard to get. "
Chongzhen's words have been obscure, and he has a crush on this Chen Yuanyuan. If the queen is smart enough, she should go downhill and suggest that the emperor accept this woman. However, the queen knew nothing about it. Hearing Chongzhen praising Chen Yuanyuan, she immediately became alert and deliberately interrupted: "Your Majesty, what about this Adenophora adenophora? Is it delicious? "
How can Chongzhen be in the mood to drink? He just took a sip casually, nodded and praised, "Well, this soup made by Chen Yuanyuan is really good, better than those royal chefs." The queen leaned forward and left sadly.
In the days that followed, Chongzhen always had a soft spot for "Nanshahen". In his eyes, this soup is Chen Yuanyuan's "work" and is made for him. In fact, this soup was really made for the emperor, but the "chef" was not Chen Yuanyuan, but the queen tried to make it in the harem.
After this soup was affirmed and appreciated by Chongzhen, the imperial chefs in the harem followed suit and soon spread to the people.
production process
Ingredients: Glehnia littoralis, duck, Polygonatum odoratum, Ophiopogon japonicus, ginger slices, bone soup, refined salt and monosodium glutamate.
Practice: Wash the prepared Radix Glehniae, lily and fat duck separately, put them into the pot together, add appropriate amount of water, cook them with strong fire for 20 minutes, and then stew them with slow fire for 50 minutes until the ducks are cooked and rotten.
Features of the finished product: eating duck with soup, nourishing yin and moistening lung, clearing heat and resolving phlegm.
Whole duck with cordyceps sinensis
This dish has been handed down for thousands of years and is famous for its delicious appearance.
It is said that during Wu Zetian's reign, she was bedridden, especially in winter. Although she has received too much treatment from doctors, she still hasn't improved much. Wu Zetian began to curse every day, and there was not a day when the palace was quiet.
Chef Kang Sanben was the head chef appointed by Wu Zetian in those days, and making Wu Zetian eat became his top priority. At this time, he remembered that the old people in his hometown often used the local native Cordyceps stew chicken to supplement their health, but the chicken was a hair product, which might be bad for Huang Wu, so he made a fresh dish of "Duck with Cordyceps sinensis" instead of chicken to commemorate Wu Zetian. Unexpectedly, this dish invented by Kang San almost made him lose his head.
Huang Wu was shocked when he saw the black insect-like thing in the bowl. He asserted that Kangsan was going to hurt her, and he was furious. He was thrown into prison, waiting for punishment.
A chef named Li, who is very close to Kangsan, sympathizes with Kangsan's misfortune. He knew that only by curing Huang Wu with Cordyceps could Kangsan be innocent.
One day, while washing ducks, he was in deep thought. When he was washing the duck's head, he suddenly had a brainwave: slowly pick the bones of the duck's head out of the duckbill with chopsticks, and then fill them with cordyceps sinensis, so that the appearance is flawless. He cooked and steamed the whole duck carefully for eating in Huang Wu. I didn't see any "bugs", but I thought the duck cooked by chef Li was particularly delicious and would try it from time to time. After a while, Huang Wu not only looked better, but also stopped coughing, and went for a walk in the imperial garden to enjoy flowers.
Later, Huang Wu realized that he had wronged Kang San, and immediately sent a decree to pardon Kang San and sealed his court chef. Kangsan's "whole duck with cordyceps sinensis" has also become a "royal meal".
Later, it was said among the people that "it is more effective to cook Abby Mallard ginseng badly", so "whole duck with cordyceps sinensis" was handed down.
production process
Ingredients: 1 light fat duck, Cordyceps sinensis, ham, salt, monosodium glutamate, Shaoxing wine, ginger slices, shallots and soup.
Practice: 1. Boil the duck in a boiling water pot for a while, remove the fishy smell and blood, and wash it. Wash the cordyceps sinensis. Slice the ham. 2. Put the duck in a container, add Cordyceps sinensis, ham slices, onion ginger and Shaoxing wine, add soup to taste, then cover it with cellophane and steam it in a cage for about 2 hours until it is crisp. Take out, remove the onion and ginger, and insert the cordyceps into the duck.
Features of finished products: original flavor, delicious and refreshing.
Longfengtui
Empress Dowager Cixi is very particular about beauty's diet. If you don't eat well, you will lose your temper and arrest the chefs one by one.
One day, the little eunuch served several dishes with Beijing flavor. She glanced at them, snorted and waved and said, "It's the same old story again. You are starving! "
In a word, the chef was trembling with fear, and quickly made several famous dishes of Huguang and served them on the table. But she shook her sleeves again and said, "Take it down, Aijia doesn't eat these things!" " "It's harder to kill a group of chefs in the royal chef. After the discussion, they couldn't think of any good tricks.
At this time, there was a chef from Su Gang in the chef's room. His surname was Wang Mingkun. He had a brainwave and thought, what should the queen mother do if she wants fresh food? The word "fresh" is "fish" and "sheep". Why not try to make a fresh dish with fish and sheep?
So, he gave priority to fish and mutton, with mushrooms, winter bamboo shoots and various seasonings, mixed them together and steamed them in a steamer; Then rub it into the shape of chicken legs with clean oil, roll a layer of egg powder, put it in an oil pan, and then insert each thin head with cooked bamboo shoots. At first glance, it looks like a chicken leg. The chicken skin is shiny and shiny, and even the pores are faintly visible.
Empress Dowager Cixi tasted this dish and found it very interesting and beautiful. She tasted it and felt bitter in the dry and soft in the crisp. As soon as she was happy, she named it "Dragon's Feet" herself.
Unexpectedly, Kun is also an impatient person. He can't stand the behavior of Cixi. He is worried that one day he will lose his life if he contradicts Cixi. He made a plan and held it for a few days before applying for retirement. When Cixi allowed him to play, Akun took the cooking skill of this dish back to Suzhou and passed it on to a restaurant.
In order to attract customers, the owner of this restaurant hung up the brand of "Dragon and Chicken Legs, a famous dish in Cixi" and it has become a famous dish since then. However, some people have questioned: since it is a "dragon drumstick", why not use chicken instead of sheep, which tastes more pure? According to this, Wang made a trial production and found that it was indeed better than the palace practice and was more recognized by diners. So the reformed "Dragon Leg" has become a more authentic dish, which has been passed down to this day.
production process
Ingredients: shredded chicken, lard, chicken leg bones, eggs, sugar, spicy soy sauce, salt, Shaoxing wine, monosodium glutamate, onion, pepper, starch and peanut oil.
Practice: 1. Put shredded chicken into a bowl, add eggs, sugar, spicy soy sauce, refined salt, Shaoxing wine, monosodium glutamate, chopped green onion and pepper and mix well for later use. Wash lard, cut into 10 cm square pieces, put shredded chicken and dried shrimp on the net oil respectively, and put the chicken leg bone on one end of the net oil to wrap it into a chicken leg shape. 2. Mix the eggs with the dried starch. When the oil pan is on fire, when it is 70% hot (about 175℃), dip the dragon leg blanks in dry starch one by one, then drag the egg paste, roll it on the bread flour, fry it in the oil pan until it is light yellow, move the oil pan to low heat 1 minute until it is cooked, take it out with a colander and put it in a plate neatly.
Features of the finished product: beautiful appearance, brown color, crisp outside and tender inside, salty taste.
Walnut sauce
A sweet soup walnut cheese from Yuhuatai is very popular.
One year, your late husband took our family to Yuhuatai for lunch. A table full of three generations. All the specialties were eaten, and finally there was a big bowl of walnut cheese, which was delicious and delicious, and everyone was amazed. Xianci said, "Yes, but how many bowls are sold a day requires a lot of production, and that's all I can do. I'll try to make it in a small pot at home and give it to you. " We jumped with joy when we heard it. When I got home, I made her do it every day.
My mother made walnut cheese based on her experience in making almond tea for my grandmother. In addition to bird's nest, Hashema and lotus seeds, my grandmother sometimes drinks almond tea for breakfast. The almond tea sold in the street is not up to standard, so my mother has to make it herself. Although it's just a bowl, the materials and procedures can't be lacking, and it will become skilled after a long time. Walnut cheese and almond tea are similar in nature.
Walnut comes from Hu Qiang, so it is also called walnut. Zhang Qian introduced Middle-earth, and the north is rich. Take a handful of ready-made walnuts and soak them in boiling water. When Sima Guang was young, the rich man soaked it in boiling water, and it was easy to peel off the top layer of skin, but he lied to his sister that he peeled it himself. This story is familiar to everyone. Need help peeling after boiling water, although troublesome, but the quantity is small, and it is done in an instant. It is said that it was brushed with a hard brush in the restaurant! Walnuts should be mashed, and the more crushed the better.
Take a handful of red dates, soak them in water until they swell, then cook them and peel them. This is the most annoying program. Jujube trees are everywhere on both sides of the Yellow River, and the best ones are produced in Lingbao, Henan. Jujube is big and sweet. The red dates bought in Beiping are also quite fat, not as thin as those sold in Chinese medicine shops here in Taiwan Province Province. However, peeling jujube paste is still not easy. We use the simplest stupid method, scraping with a knife, and the jujube paste scraped out is absolutely not broken.
Soak half a bowl of white rice in water for a day and a night, then take it out and put it into a larger jar bowl for garlic pounding, and beat it with a mallet for garlic pounding (of course, it should be cleaned to make it odorless, if it is not garlic pounding, it would be better). If you want to mash rice, add water when mashing it. Pour the broken rice residue together with the juice into a piece of gauze, and leave the twisted rice slurry in a bowl for later use.
It is best to cook walnut cheese in a small thin pan. Reading is like hanging yourself. Zheng Zitong: "The pot is small, with a handle and a flow." Americium is made of sand, and the material is like a casserole. It is primitive, rough and dark, but it is very clever and useful. Cooking without losing its original flavor is far better than copper pots and pans, but it has been eliminated recently.
Cook the rice paste, chopped walnuts and jujube paste together in a small thin pot, and watch not to overflow. Soon a piece of walnut cheese will be ready. Put a little sugar, not too much. Divided into three or four small bowls (lotus seed bowls), each person does not take much, but look at the color, slightly purple, with dates and walnuts. It's sticky and sweet in my mouth, and I really can't bear to swallow it down my throat at once.
Conclusion: Whether the emperor really thinks that this dish of Radix Adenophorae and Lily soup is made in Chen Yuanyuan, it is also famous for it.