Put away 1 level menu, level 2 menu, level 3 menu and level 4 menu.

Chinese food in rivers and lakes is very important. What I brought to you this time is a collection of Jianghu recipes and recipes, and also a collection of 1, 2, 3, 4 foods. It is a very comprehensive content. Friends who want to know the recipe collection can refer to it, hoping to help you.

Many players pay close attention to the recipes on the Jianghu. What I bring to you this time is a collection of recipes on the rivers and lakes, and it is also a summary of the first, second, third and fourth level recipes. It is a very comprehensive content. Friends who want to know the recipe can refer to it, hoping to help you.

cooked wheaten food

1. steamed bread (wheat *3+ water)

During the Three Kingdoms period, Zhuge Liang, the prime minister of Shu, captured Meng Huo for seven times, and after pacifying Nan Man, crossing the river was blocked by ghosts who died in battle. Therefore, we should pay homage to the river god, pray for God's blessing, punish the demons and bless the creatures. Because he couldn't bear to sacrifice his head, he killed sheep and pigs, wrapped them into dough and threw them into the water to show his sacrifice.

After the folk custom, flour is fermented and steamed with water and sugar as a substitute. "Man" means "steamed bread", which means "steamed bread".

2. Dough (wheat *4)

People who are inexperienced and can't cook will probably make hot steamed bread into cold dough, but fortunately they can still eat enough, right?

3. Flower rolls (wheat *2+ onion+water)

The seasoning and shape of flower rolls and steamed bread are different. After the dough is kneaded into an embryo shape, it is rolled into rectangular pieces, brushed with oil, sprinkled with onions, and rolled into a hemisphere, which is layered like a flower.

4. Fried dough sticks (wheat *3+ eggs)

According to legend, in the Southern Song Dynasty, the Prime Minister and his wife Wang were jealous and insatiable, and married the State of Jin. They set a poisonous trap under the east window, and killed Yue Fei, who was winning a brilliant victory in War of Resistance against Japanese Aggression, with 12 gold medals in Fengbo Pavilion on trumped-up charges.

After the news spread, Lin 'an was indignant at Qiao 'an's vendors. In order to express his point of view, he kneaded the dough into a villain and fried it in a hot oil pan, which was called "Fried Qin Gui" and spread among the people.

5. Noodles (wheat+onion+water *2)

In China, the original pasta was collectively called cake, and the one cooked with soup was called "soup cake", the earliest noodle. There are cakes in Han Liuxi's Interpretation of Famous Foods. In the Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty, it was recorded that "water leads to cakes"; In the Tang dynasty, cold noodles with water were called cold scouring; In Song Dynasty, there were as many kinds of noodles as 10, which were rich and colorful, including meat noodles and topping noodles. Noodles appeared in the yuan dynasty; In the Ming Dynasty, there were Lamian Noodles, and Shanxi and other places had Daoxiao Noodles. During the Qianlong period of the Qing Dynasty, there were other cooked stewed yifu noodles after frying.

6. Yangchun noodles (wheat+onion+egg+water)

According to legend, Ganlong visited Huai 'an in Yangchun in March and went to a noodle restaurant to hide his identity. He ate two bowls of noodles in a row, and the noodle soup was crystal clear, with golden oily noodles floating on it. But I learned that this kind of noodles has no name, because it is in the spring of March, so it is named "Yangchun Noodles".

7. Onion oil noodles (wheat+onion *2+ water)

"A cup of horseshoe crab _ _, hand from _ oil onion. Su Tuo offered in heaven, but it is not easy to know. "

Take shallots and cook them in oil until they are yellow. Cook them into noodles and pour in the fine noodles. They are delicious, smooth and delicious. Simple food, but with a strong hometown flavor.

8. Onion cake (wheat *3+ onion)

Zhi Dun, a monk in the Jin Dynasty, traveled all over the world. Every time he goes out, he likes to take a lot of chopped green onion cakes as dry food. Everywhere, people always ask for recipes, so this kind of cake is everywhere. The buttress is honored as a supporting public, hence the name "supporting public cake".

Later, Lu Yu of Cha Sheng improved and created this kind of cake on the basis of Zhigong, and used this kind of cake as a kind of tea to enjoy when tasting fragrant tea, so there was later scallion cake.

9. Egg cake (wheat+onion+egg *2)

Egg cakes are tender and nutritious. Although it is fried, it will not get angry after eating it. The method is as follows:

1. Put the flour in a bowl and stir in the eggs.

2. Add water and salt and stir well to form a batter.

3. Wash and chop the shallots, and sprinkle the remaining eggs on the cake.

4. Pour a little oil into the pot, heat it, turn to low heat, and pour in the egg batter until the surface of the batter is solidified.

5. Pour a proper amount of broken egg liquid, sprinkle chopped green onion on the surface, and turn the egg liquid over after solidification.

cereal

10. Rice (rice *3+ water)

"The mountain village is cool in June after the rain, and the fields are fragrant."

There are more wheat in the north and more rice in the south, which makes the staple food on the table between the north and the south very different.

Rice is the main food in the south. After rice bran is removed, steamed, boiled or stewed, it becomes bowls of rice with moderate softness, sweetness and delicious taste. Or add a little vegetables to form a more nutritious staple food.

1 1. Rice balls (rice *4)

When the farm is busy, I often stay in the fields, so I knead the rice into a ball and take it with me, saving time and effort. Although the taste is rough and astringent, it is difficult to swallow after eating, but fortunately it can satisfy hunger.

12. fried rice (rice *3+ onion)

In the fourth volume of "Fan County Department sends a message to his brother Mo", he said: "It's freezing in the cold, and poor relatives and friends come to the door. First, make a big bowl of fried rice and send it with a small dish of ginger sauce, which is the best tool to warm the old and weak. In my spare time, I swallow rice cakes, cook confused porridge, hold a bowl in my hand, and shrink my neck to drink one mouthful. The early frost and snow in the morning make me warm all over. "

This kind of fried rice is often cooked. It is urgent to grab a handful and soak it in a bowl instead of tea or rice in the morning and evening.

Send the rice, cook it, air it until it is half dry, turn it into turbid rice, add some oil and fry it until it is slightly paste.

13. Broken golden rice (rice+onion+egg+water)

According to legend, Su Yang, the king of Yue in Sui Dynasty, invented the broken golden rice, which was called broken golden rice because its particles were clear and covered with egg yolk, and its color was like fried gold.

Later, when he visited Jiangdu, he brought the broken golden rice to the people, and the fried rice was yellow outside and white inside, which was called "gold covered with silver" and gradually evolved into Yangzhou fried rice.

14. porridge (rice+water *3)

Too much water is porridge, and too little water is porridge. The appearance is similar, but the inside is different.

Porridge has short boiling time, complete rice grains and high separation between soup and rice.

Porridge, cooked for a long time, the rice grains are small and broken, and Tommy blends in.

15. porridge (rice *2+ water *2)

Porridge, also known as rice, first appeared in Zhou Shu: Huangdi began to cook cereal porridge. It was mainly used for food in the early days, and later it was also used for medicine.

"Historical Records Biography of Bian Que and Cang Gong" records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "fire porridge"; Zhang Zhongjing, a medical sage in the Han Dynasty, wrote in Treatise on Febrile Diseases: One example is taking Guizhi decoction for a period of time and drinking more than one liter of hot porridge to help medicine.

Su Dongpo wrote a post saying: "I am very hungry at night, and Wu advised me to eat rice porridge. Clouds can promote innovation and benefit my diaphragm and stomach. Porridge is fast and beautiful, and it is wonderful to sleep after drinking porridge. "

16. Onion porridge (rice *2+ onion+water)

Onion porridge can relieve exterior syndrome, dispel cold, regulate stomach and tonify middle energizer, and can be used for treating pathogenic wind and cold. Its preparation method is as follows:

1. Peel scallion, rinse and cut into pieces.

2. Wash the rice, soak it in cold water for half an hour, take it out and drain it.

3. Add cold water to the pot, put the rice in, first boil it with high fire, add scallion and vinegar, then cook it with low fire to make porridge, and you can eat it.

egg

17. Boiled eggs (eggs+water *3)

Boiled eggs are simple and easy to make, rich in nutrition and high in absorption rate. The preparation method is as follows:

1. Wash the fresh eggs and soak them in cold water for a while to prevent the eggshells from breaking.

2. Water didn't eat the eggs. After a small fire, it will turn to a warm fire and cook for three to seven minutes.

3. Three points are soft eggs, five points are soft eggs and seven points are solid eggs. More than ten minutes is not conducive to digestion, and the taste is not good.

18. Lotus seed egg (egg *3+ onion)

The court chef cooked lotus-shaped eggs in water to please the saints. Make it look like a lotus, the yolk is like a lotus, and the skin is crisp and light. Later, with the retirement of the chef, lotus eggs were widely spread and entered the homes of ordinary people.

19. custard (egg *2+ water *2)

The egg custard is simple to make, and the dishes are delicate, tender, delicious and sweet. The making method is as follows:

1. Wash the fresh eggs, knock them into a bowl and tap them with chopsticks (the stirring time should not be too long and the force should not be too strong).

2. Beat the egg mixture evenly, add dry cold boiled water and appropriate amount of salt, the ratio of egg to water is one to one, and then slightly break up and stir.

(Don't use raw water or boiled water)

3. Steam on the pan 12 minutes. Don't cover the lid too tightly when steaming, and leave a gap for gas to escape.

(The temperature should not be too high and the cooking time should not be too long)

Sauce

20. Onion sauce (onion *3+ water)

Onion sauce, chopped green onion and other seasonings are mixed, salty and delicious.

Onion is pungent and warm, entering the lung and stomach meridians. Can strengthen spleen and stimulate appetite, stimulate appetite and promote digestion and absorption; Can stimulate sweat glands, sweating, antipyretic and expectorant. According to the length of onion, it is divided into long onion and short onion. Long onions are spicy and thick, short onions are short and thick.