Textual research on roasted venison in the forty-ninth round of glazed world: white snow, red plum, powdered fat and fragrant baby cut fishy; Venison tastes sweet and warm, tonifies deficiency and qi, strengthens bones and muscles, and regulates blood vessels. Roasted venison with lettuce is good in meat quality and nutrition, and it is a good tonic in autumn and winter. Roasted venison is tender and delicious, fragrant, non-greasy and appetizing. Venison is a tonic, so the Jia family of Shi Dingjia likes venison from their ancestors to their servants. It is a good practice to list "stewed venison" and "braised venison" in "The Red Chamber". Production method Ingredients: deer leg meat 1500g. Ingredients; 300 grams of lettuce Seasoning: 320g salt, 50ml Shaoxing rice wine, 5g pepper10g aniseed, 5g pepper, 5g fennel, 0g clove10g peanut oil10g onion ginger, 50ml soy sauce15ml chicken soup. Methods: 1. Wash the leg of deer, rub it evenly with Shaoxing yellow wine and salt, then marinate it with clove, soy sauce, aniseed, pepper, onion, ginger and fennel for 2-3 hours, then put it in a baking tray, pour peanut oil and chicken soup into the oven and bake until the meat is cooked. 2. Replace the roast leg meat with a knife and put it on the plate, and decorate the plate with washed lettuce. 3, roast venison can be seasoned with two products, optional dipping. Garlic juice with red oil: made from red oil, soy sauce and garlic paste. Hot and sour juice: made of Beijing Chili sauce, Zhenjiang balsamic vinegar, sesame oil, shredded onion, garlic paste, coriander and soy sauce. Excerpted from the original sixty-second time of the chicken skin shrimp ball soup, Han Xiangyun was drunk, and the peony left Xiangling to take off her pomegranate skirt ... When she said this, I saw a box of fruit sent by the Liu family. Xiaoyan then opened it, and there was a bowl of chicken skin shrimp ball soup, a bowl of steamed duck with wine, a dish of rouge goose breast, a dish of four-cream puff crisp rolls, a bowl of green fragrant rice and a bowl of japonica rice steamed with bright green flowers ... Textual research shows that the chicken skin shrimp ball soup is fresh and white, which is a treasure in the sea, with high protein and low fat, and can tonify kidney and strengthen yang. The soup made from it is delicious and the shrimp meat is crisp and tender. In particular, meatballs are white and green, which is quite distinctive. Judging from the main ingredients and ingredients, this dish has a nourishing effect. Ingredients: fresh shrimp150g, fresh shellfish 50g, fat pork 50g and chicken skin 50g. Ingredients: 250g spinach, 2 eggs. Seasoning: salt 3g, Shaoxing yellow wine 30ml, chicken essence 0.3g, scallion oil 10g, clear soup 1000ml. Methods: 1, shrimp, fresh shellfish and fat meat were washed separately, mashed with the back of a knife and evenly stirred for later use. 2. Wash the spinach with leaves only, put it in a coarse porcelain bowl, and pound out the vegetable juice with a wooden hammer for later use. 3. Put the shrimp paste into two bowls, add salt, Shaoxing wine, chicken essence, onion oil, ginger juice, clear soup and egg white respectively, and stir in one direction. Add vegetable juice to a bowl and mix well. 4. Put cold water into the pot, squeeze the shrimps in two bowls into shrimp balls and put them into the pot. When all the shrimp balls float on the water, put the pot on the fire, and push the spoon up parallel to the water until the shrimp balls are cooked and picked up. 5. Cook the chicken skin, cut it into eye pieces and put it in a soup bowl. Add clear soup from the pot, adjust the taste, add shrimp balls and chicken skin, cook it a little, and then put it in a bowl. The original extract of Rouge Goose Breast is from the sixty-second chapter of A Dream of Red Mansions. Just as she was talking, Liu's family sent someone to bring a box of fruit. Xiaoyan then opened it, and there was a bowl of shrimp ball chicken skin soup, a bowl of steamed duck with wine, a dish of rouge goose breast, a dish of crispy four-cream puffs, and a bowl of steaming green fragrant rice and japonica rice ... Textual research and analysis showed that the main ingredient of rouge goose breast was Guangdong Qingyuan goose, which was tender and delicious. Goose meat is sweet and flat, and has the functions of invigorating qi, tonifying deficiency, regulating stomach and quenching thirst. Goose blood can also cure choking and nausea, detoxify and resist tumor. Rouge goose breast tastes delicious, salty and sweet, and its color is rosy. Eating geese is often written in A Dream of Red Mansions, which is due to the therapeutic value of goose meat. Production method Ingredients: Guangdong Qingyuan Goose (also known as Black Brown Goose, Black Brown Goose). Raw materials: appropriate amount of monascus powder, 300g of water chestnut. Seasoning: 8 g of salt, 30 ml of Shaoxing yellow wine, 25 g of sugar, and 0/0 g of honey/kloc. Scallion, ginger slices, cinnamon leaves, 500 grams of apples, clear soup. Methods: 1. Slaughter, unhairing and washing the goose. Cut the viscera from the back with a knife, cut it from the neck with a knife after washing, cut the goose in half, put it in a pot and boil it with water until the blood is exhausted. Take it out and add water, salt, yellow wine, onion, ginger slices, bay leaves, apples, etc. Cook until there is no bone (keep the original shape), and take out the bone to get the goose breast. 2. Put the goose breast into the pot, add appropriate amount of clear soup, sugar, honey, salt and red yeast powder to taste, and pour a little sesame oil when the soup is thick. When eating, change the knife into a plate and line it with hemp fiber and melon. The original text of the wind-cured civets is extracted from the seventy-fifth time of A Dream of Red Mansions and written on the grandmother's dining table. First, he was ordered to "give Feng Ge half a bowl of red rice porridge". He also pointed to a bowl of bamboo shoots and a plate of essential balm "for each other and Baoyu" and a bowl of meat "for Lan Xiaozi". Textual research and analysis of the third section "Miscellaneous Animals List" in Suiyuan Food List show that civets are impressive. Looking up Ci Yuan and Ci Hai, we know that it is as small as a cat, likes climbing trees and eating cereals and fruits, so it is fragrant and tastes like fruit. No wonder the old lady at the dinner table couldn't bear to eat by herself, and someone gave her two pieces of jade. Compared with Feng's half bowl of red rice porridge, Lan Xiaozi's bowl of meat has a much higher grade. According to Cihai's Civet Cats, civet cats live in Southeast Asia and the Yangtze River valley, but judging from the complaint that "the fresh ones are scarce" in Suiyuan Recipe, hundreds of years ago, civet cats were in a mess under the threat of southern gourmets. In fact, the record of civets entering the dish should be earlier. For the method of making "wind-pickled civets", I saw a record in "Suiyuan Fang" that said: "Civets are rare. The salty ones are brewed with honey wine, steamed and sliced quickly, and can be eaten. Soak in rice for a day first and remove the salt. It feels softer and fatter than ham. " Shanshan said, "Civet cats are rare. Steamed with honey wine, quickly sliced and served. Soak in rice swill for a day to remove salt and filth, which is tender and fatter than ham. " Song's "Baby Care Department" talked about another steaming method: "First spread white glutinous rice in a silver tin sand gong, and steam the raccoon with pepper, onion and salt wine. Appropriate honey, appropriate fire, appropriate steamed wheat flour. "I don't know how Jia Fu's steaming system is, but I think it should be from the Sui Garden Food List. Why are civets so worthy of careful work? The original extract of Su Gao Song comes from the sixty-second chapter of A Dream of Red Mansions. When I said this, I saw a box of Liu's fruit sent to me. Xiaoyan then opened it, and there was a bowl of shrimp ball chicken skin soup, a bowl of steamed duck with wine, a dish of rouge goose breast, a dish of four cream puffs, and a bowl of fragrant rice with green edges and bright green steamed japonica rice ... textual research and analysis believe that "loose edges" are pine nuts, which have a fragrant smell and a laxative effect. Crispy rolls baked with flour, pine nuts and cream are sweet, crisp and delicious, fluffy and layered. In the story of A Dream of Red Mansions 4 1, the Lady Dowager that the crab yellow jiaozi was too greasy, so she went to another box and picked out a steamed food called "stuffed goose oil roll", tasted it and handed Huan-erh the rest. Goose oil is used in the novel, which is related to its functions of skin care and skin softening. Considering the eating habits of modern people, developers bake with cream instead of goose oil. How to make ingredients: 500 grams of flour. Ingredients: sesame100g, cream100g, 200g pine nuts, 4 eggs. Seasoning: 200g of big oil, 300g of sugar, baking powder and salt. Methods: 1. Washing pine nuts, removing pedicels and baking; Wash sesame seeds and bake them for use. 2. Put eggs, big oil, sesame seeds, salt, cream, pine nuts, sugar and stuffing for later use. 3. Put the flour into the basin, sprinkle a proper amount of baking powder around it, and then divide it into two parts, one into water-soluble dough and the other into crispy dough. 4. Wrap the water-oil dough preparation into pastry, fold the stick into a rectangle, fold it in half and fold it in four, and then open the stick to form a dough sheet with a length of about 20 cm, a width of 8 cm and a thickness of 0.5 cm. 5. Cover the stuffing stick into a rectangle with the same size as the dough, roll it into the desired roll shape, cut it into pieces of the same size with a sharp knife, put it in a baking tray, and bake until the cream is crisp.