Not to mention Baoyu's dream of sleepwalking in an empty environment, let's start with the eighth book "Exploring Baochai and Daiyu Half Sour".
There is a book in the Red Chamber saying, "Baoyu was in that room the day before yesterday, praising his sister-in-law Gooseberry Duck for believing in it. Aunt Xue listened, and quickly gave him a few bad ones. " Duck letter with bad goose web is a traditional dish in Yangzhou. Bad, originally meaning wine, is applied to foods with wine or distiller's grains: such as bad fish (fish soaked in distiller's grains and cooked again after pickling); Another example is bad pickling (bad soaking, bad pickling). Marinate food with seasonings such as wine or distiller's grains and salt. When eating these two dishes, I advise you to open your mind, don't use tableware, just fix them with your hands. It's fun. I have eaten the rotten duck letter from Ningbo restaurant, which is delicious and delicious, and I never forget it. Pull two thin bones connected with the base of the tongue, put the duck tongue in your mouth, suck out the meat and eat it with a small brittle bone on the bone, which is exquisite and memorable.
Duck's paw is another feeling. Anyone who has cooked duck feet knows that duck feet contain more glue than chicken feet, and the juice is sticky. It really contains duck feet. You need to add your fingers. Moreover, these two things are beautiful appetizers, so it is no wonder that Brother Bao has repeatedly said that wine is good if necessary. Don't be greedy, hehe, it doesn't matter if you are greedy. Just use Aunt Xue's sour bamboo shoots and chicken skin soup to solve it. Dai people have a dish called roast chicken with sour bamboo shoots. Its practice: bleach the sour bamboo shoots with water to make them sour, then put them in the pot to cook them thoroughly, then put the prepared chicken in the pot to cook them together, and then cook them until the chicken is cooked thoroughly. Then stir-fry pepper, onion, ginger and other seasonings in the pot, and then pour the sour bamboo shoot chicken soup into the pot and return to the pot, and you can eat it. Sour and refreshing, unique in taste and appetizing. I have no intention to research Aunt Xue's chicken soup practice, but I just want to come to the same place and take its sour and spicy meaning to relieve the hangover.
The eleventh time, the old lady who was moved by Ke Qing MM enjoyed the yam cake jujube paste to strengthen the spleen, moisturize the skin and have a good stomach. Anyone who is yellow, thin, tired and lazy due to weak temper and physical decline can eat regularly. The making method of this cake is as follows: 200g of yam (fresh), 50g of lentils (fresh), 3g of shredded dried tangerine peel and 50g of red jujube meat. Peel the yam and cut it into thin slices, then cut the jujube meat into internal organs. Steamed cakes are served as breakfast, and each time you eat 50 _ 100g. Because yam tastes sweet and flat, tonifies the spleen and stomach, lentils taste sweet and slightly warm, tangerine peel tastes bitter and warm, regulating qi and invigorating spleen, and jujube meat tastes sweet and flat, invigorating spleen and tonifying middle energizer, four kinds of cakes are suitable for chronic enteritis with weak spleen and stomach.
It's interesting to talk about the sugar steamed crisp cheese sent by the 19 th Queen. Compendium of Materia Medica explains: "When making cheese, the last one is crisp, and the oil is hard, which is extremely sweet." Buddhists have a saying called "enlightenment", which means instilling wisdom in people and making them fully aware. It's condensed oil on crispy cheese. I once drank butter tea in Qinghai, just so so.
In the 26th time, Lin MM made Baoyu angry because of a banquet, so that the next time it was broken down into "burying a fragrant burial, the swallow crying and dying red", and the quarrel could be described as "shocking birds and falling flowers". Let's take a look at what this banquet is about-Xue Pan said, "If it weren't for me, I wouldn't dare to disturb it, because the third day of May is my birthday tomorrow, but Cheng Rixing, an antique dealer, doesn't know where to find such a crisp fresh lotus root, such a big watermelon, such a long fresh sturgeon and such a big Siamese pig from Siam."
The sturgeon (Scaphirhynchus) is distributed in the temperate waters of the northern hemisphere, and there are about 20 species in the world, belonging to the genus Acipenser. Most kinds of sturgeon live in the ocean and may swim back to the river to lay eggs every few years in spring or summer. Some species inhabit fresh water. The meat, eggs and swim bladder of sturgeon are of high value. Fresh bacon and bacon are very popular. Fish eggs can be used to make caviar, and swim bladder can be used to make industrial gelatin. I ate caviar in France. I don't know if it's sturgeon.
Siamese pig: Thai pig. Friends who often eat Thai food must know that Thai roast pork neck with charcoal fire is roasted on a charcoal stove and cooked in 7 minutes. The method of charcoal burning is very clever, which can make the neck meat more fragrant, tender and juicy, and keep the original taste. It's a bit like barbecued pork, but it's not as heavy as barbecued pork and the meat is tender than barbecued pork. The pig's neck is the place where there is less meat on the pig. Usually this part of the "exercise" is more, so it is mainly lean meat. The pork neck meat has been marinated with spices, and the taste has entered the meat. Sweet and chewy is the characteristic of this dish. Of course, Bao GG ate bacon. I wonder if it's so delicious.
Li Lin returned for twenty-nine times, and MM drank Xiangzi decoction for relieving summer heat, which is a good product for relieving summer heat: one catty of Xiangzi, half a catty of Magnolia officinalis (fried with ginger juice) and half a catty of white lentils (slightly fried) were filed. Five yuan each time, add two bowls of water and half a bowl of wine, fry into a bowl, and take it after the water cools. Even in the second suit, very effective. This recipe is called "Xiangxiang Drink". The lentils in the recipe can be replaced by Rhizoma Coptidis (fried with ginger juice). It can be used for treating summer injury (lying wet when summer monsoon blows, or catching cold, headache, fever, muscle twitching, retching, chills in limbs, etc. ). The function of Elsholtzia is sweating and relieving exterior syndrome, diuresis and detumescence. This product is not suitable for people who are thirsty and sweaty after summer injury.
The thirty-seventh chapter "Painting Chrysanthemums at Night in the Begonia Club Garden in Qiushuangzhai" and the thirty-eighth chapter "Lin Xiaoxiang wins chrysanthemum poems and Wu satirizes crabs" are my two favorite chapters. There is not only American literature appreciation here, but also a crab feast-Xifeng said, "The Lotus Champs have fallen, the two osmanthus trees under the hillside are blooming well, and the water in the river is blue. Look at this environment. Let's talk about crabs-Zhou Rui said, "I saw crabs early in the morning. I have to weigh two or three pounds. "I think there are seventy or eighty pounds in these three baskets." Grandma Liu, who ate it, kept chanting Buddha: "This crab is worth five cents a catty this year. Ten jins of five money, five two five two, three five one five, and then get on the dining tables, a * * * has more than twenty two silver. Amitabha! The money for this meal is enough for our Zhuang family to spend a year. " Drink soju soaked in acacia flowers, and wash your hands with mung beans smoked with chrysanthemum and osmanthus in Ye Er. Sweet-scented osmanthus is faint, the sky is high and the clouds are light, and the poetry club sings again. What a luxury. There are many ways to eat crabs, such as fried hairy crabs, fried crab slices, fried crab balls, roasted crab meat, and noodles dragging crabs. The most authentic ones are steamed and boiled whole crabs. It can be said that there are wonderful ways to eat crabs everywhere, so I won't teach you to swim. It's just that the Compendium of Materia Medica says that "crabs should not eat persimmons and Schizonepeta, which will cause cholera and stir up the wind." Pregnant women also avoid eating crabs. "Don't record": "Crab claws dominate abortion". If the crab is poisoned, lotus root juice can detoxify. It is said that Song Xiaozong was poisoned by crabs, that is, fresh lotus roots were mashed to get juice and mixed with hot wine for curing. Crabs should not be eaten with tea: avoid drinking tea when eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
Then Grandma Liu entered the Grand View Garden, and Feng carried an eggplant on her back: "Just peel the fresh eggplant, as long as it is clean, cut it into broken nails, fry it with chicken oil, then cut it into nails with chicken breast, fragrant mushrooms, new bamboo shoots, mushrooms, spiced dried fruits and various dried fruits, simmer it with chicken soup, put it away with sesame oil, mix it with bad oil, and put it on a plate." Hearing this, Granny Liu recited the Buddha and said that she wanted a dozen chickens to go with her. I don't think there are a dozen chickens. I think it's because grandma drinks Dora.
Owls and owls generally refer to pickles. A Trial Interpretation of Eggplant Sauce by Deng Yunxiang is described as follows: Eggplant Sauce named "Eggplant" in A Dream of Red Mansions seems to have the following characteristics: First, it is an old dish, that is, eggplant products that have been preserved for a period of time, not freshly fried now. The second kind is dried vegetables and pickled mustard tuber, which are dry, without soup, brine or vegetable juice. The third kind is salty and fragrant, chewy, and has the special flavor of various "owls", otherwise why should it be named "owls"? The fourth is to get used to eating cold food, neither hot food like cooking nor cold meat cooked at any time. It takes a long time to taste delicious, such as bad, drunk and preserved. The most common kind is salted duck eggs, which can't be salted today until tomorrow. Fifth, this dish can be drunk, but it is more suitable for porridge and porridge. Such as common pork floss, salted duck eggs, fried shredded pork with mustard tuber, fried shredded pork with bergamot and so on.
There is also a detailed discussion in the article, and interested friends can search this article again.
It is said that it is a steamed lamb with milk from an old lady who roasted venison in the 49th session of "Glass World Snow Hongmei Powder Xiangwa". "This is our old man's medicine," said Grandmother Jia. It's a pity that you children can't eat ... "I wonder why children can't eat when I watch it? I think this is superstition. I checked the book and know that this dish can greatly replenish vitality and is suitable for the elderly. The finished dish tastes salty, fresh and mellow, and its color is milky white. The method of steaming sheep is recorded in Qi Yao Min Shu. Diet, and the method of steaming sheep is recorded in Redmi, the Poet of the Qing Dynasty.
Production method:
1. Tear off the coat of the sheep fetus before the sun, release amniotic fluid, wash the sheep fetus with clear water, cut open the belly of the sheep with a knife, take out the internal organs, pick off the milk wool on the sheep fetus, put it in a basin and brew it with cold running water for 2 hours, draw out the blood and remove the mucus.
2. Put the pot on the fire, put boiling water on it, soak the lamb fetus until the skin of the lamb fetus is stretched straight, then wash it with cold boiling water, drain the water, and wipe it evenly with salt, Moutai and pepper. The tremella is pedicled, picked and washed for later use.
3. Use a purple casserole, add chicken soup, fresh milk, salt, chicken essence, onion ginger, tremella, sheep placenta, seal the casserole with cotton paper, steam it in a cage, and take off onion ginger when serving.
Baoyu's pheasant claw horseshoe crab (horseshoe crab: thin, broken) looks good, but now pheasant is listed as a national second-class wild protected animal, so start from yourself and don't eat any more.
As for the main course, hehe, venison-this is a good thing, nourishing the five internal organs and regulating the blood vessels. Treat fatigue and emaciation, postpartum without milk. Deer are herbivores, and their meat contains crude protein and crude fat. "Lu Chunqiu? 6? 1 Benwei said that "herbivores stink", so Xiangyun said, "We stink now. "After the seasoning is cooked, the odor can be basically removed. The practice is to barbecue raw meat directly on the fire. Its tools are "iron furnace, iron fork and wire shovel". In the Ming Dynasty, this method was called roast deer. " Song's health department? 6? 1 animal system? 6? 1 Roasted deer: "Use two or three inches long (large meat slices) meat patty (batch), marinate it with pepper, pepper, dill and salt, put it on an iron bed and stir-fry it with fire (no fireworks), then simmer the juice and stir-fry until it is fragrant."
Of course, venison can also be made into dry fried venison: cut fresh venison into square-inch pieces, and then simmer in soup made of various seasonings for 5 hours. Paste when frying, be careful that the oil temperature is not too high Fry until golden brown, take it out and put it on a plate. This dish is tender and nutritious.
Rape venison: main ingredient: 4 taels of venison, auxiliary material: 5 rape seeds, and seasoning: oil, salt, sauce, vinegar, monosodium glutamate, onion, ginger and garlic. When making, the venison is first simmered in the old soup, then cut into small pieces, and the old leaves of rape are removed, leaving the oil to keep green. When cooking, put rape into a frying spoon with high fire, then add venison and seasoning. After taking out the spoon, pour in different juices according to the taste needs of the guests. This dish is a vegetarian dish, and the fragrant venison pieces are treasured in green rape. Some people say that "crisp whistle venison is bitter, red tuo rape is fragrant".
So delicious, why not let Yun MM "have a heart and a mouth" and "like the moonlight shining on the jade hall"!
The side dishes mentioned in 61 are also quite interesting. I remember when I was a child, my mother used to make it for me. With sesame oil, I can't eat enough. Mother's stewed eggs are tender, saying that the water quantity is strictly controlled, but I am ashamed. I still don't know what to do and how much water to put. It's just that I have a cold. My mother asked me what to eat: the first thing that comes to mind is stewed eggs.
Gluten is a strange thing: add a proper amount of water to wheat flour, and then knead it by hand or machinery to get a sticky and sticky dough. After standing, when the dough is washed in water, the starch and bran gradually leave, and the dough is suspended in water, leaving only a sticky and extensible rubber-like substance called wet gluten. Wet gluten is baked to remove some water and become dry gluten. Wet gluten is always put in the cold noodles in the northwest, which is very delicate to bite. Dry gluten likes to order when it is shabu-shabu Wuxi oil gluten is very famous. Hotels use it as ingredients to turn over all kinds of dishes, and it is often used to accompany meals, cook rice and make soup. There is another folk custom in Wuxi. Every festive season, a bowl of meat stuffed with oil gluten is indispensable on the dining table to show reunion and increase the happy atmosphere.
Fried Lycium barbarum bud with oil and salt: Lycium barbarum bud contains a variety of amino acids and trace elements, especially selenium and total flavonoids, which has a good health care effect on human body. The tender buds of Lycium barbarum L. are rich in nutrition and have the effects of invigorating qi, strengthening body and improving eyesight. Since ancient times, they are a kind of precious medicine and precious seasonal vegetables. The famous dish "Shanjia Sancui" in Song Dynasty is recorded in Shanjia Qinggong, which is made of Lycium barbarum buds, bamboo shoots and small mushrooms.
Fried radish with soy sauce: Forgive my short-sightedness, is this a pickle like Xiaoshan dried radish?
Sixty-two times, Li Fangguan privately asked for a box of dishes: "There is 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-paste puffs and crisp rolls, and a bowl of steaming green fragrant rice." This description alone is enough to seduce people without paying attention to practice.
Preparation method of shrimp ball and chicken skin soup;
1. Wash shrimps, fresh shellfish and fat respectively, beat them into fine velvet with the back of a knife, and stir them evenly 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, egg white, scallion 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 parallel to the water until the shrimp balls are cooked and taken out.
5. Cook the chicken skin, cut it into eye pieces and put it in a soup bowl. Take the clear soup out of the pot, adjust the taste, add shrimp balls and chicken skin and cook it a little, then put it in a bowl.
The practice of steaming ducks with wine;
A duckling, 1 00g of fermented juice, 20g of onion, some ginger slices,1tbsp of Shaoxing wine, proper amount of salt and monosodium glutamate. Clean the duck, chop off its claws, put it in a boiling pot to remove blood, take it out, wash it with clear water, put it in a container, add a small amount of clear water, Shaoxing wine, fermented wine juice, salt, onion and ginger slices, steam it in a steamer until the duck is cooked, take out the onion and ginger slices, and put the whole duck in a big bowl for later use. Immediately add a little monosodium glutamate to the appropriate amount of steamed duck soup to boil, and then pour it on the duck.
Rouge goose breast: Zhang Ailing said that it must be the sauce duck and it is also red. Actually, I'm thinking more about the kind of barbecued pork, carmine. I like barbecued rice. Sweet and fragrant!
In the seventy-five episodes, there was a dish to commemorate the old lady: water shield, also known as horseshoe grass. Water shield is still a traditional Chinese medicine, which has considerable medicinal value. It has been recorded in Compendium of Materia Medica that water shield is mainly used to "quench thirst and heat arthralgia, make soup for crucian carp, reduce qi and stop vomiting", and it can also "treat heat jaundice, thicken the stomach and intestines, set the lower energizer, induce diuresis and relieve various toxins". Limulus means chopped pickles or pickles, and it also means "finely chopped". Lu You said in the poem "Dongting Spring" that there is a saying, "The world is meaningless, how can you change jade?" "Four Spring" is a kind of soup made of China spring silk, and it is also a famous dish of Wu.
Chicken bone marrow bamboo shoots: There is such a fish-flavored chicken bone marrow bamboo shoot.
Ingredients: chicken breast 400g, fat 150g, winter bamboo shoots 100g, Chinese cabbage 200g, green pepper 60g, water-soaked mushrooms 30g, egg white, 6 pickled peppers (chopped), chopped green onion, ginger rice, garlic rice, ginger water, refined salt, soy sauce, sugar, vinegar.
Method:
1. Chicken breast and fat meat are pounded on the vegetable pier with the back of a knife respectively. * * * Take a bowl with ginger and onion water? Break up, add egg white, refined salt and water bean powder in turn, stir evenly into chicken gizzards, then put them into standard flower bags, squeeze them into a slightly boiling pot, take them out after cooking, and drain the water; Shred winter bamboo shoots; Dice green peppers and mushrooms; Salt, pepper, sugar, vinegar, soy sauce, fresh soup and water bean powder are mixed into juice.
2. Put a proper amount of refined oil into the pot and heat it to 40%, then pour in shredded chicken and oil it; Soak shredded winter bamboo shoots and cabbage in a delicious boiling water pot, then put shredded winter bamboo shoots under it, and the cabbage surrounds the plate.
3. Put a little oil in a clean pot. When the fire is heated to 40%, add pickled peppers and stir-fry until the oil turns red. Add ginger and garlic and stir-fry until fragrant. Add oiled shredded chicken, green pepper and mushrooms and stir fry. Cook the right juice. When the juice is bright, sprinkle with chopped green onion. Take out the pot and put it on a plate of winter bamboo shoots.
Features: shredded chicken is fresh and tender like spinal cord, and ginger, onion and garlic are rich in flavor.
Precautions:
1. Chicken naan must be pounded carefully, not too fast.
2. Whip the chicken gizzards clockwise.
3. Pay attention to the amount of sugar and vinegar, the proportion of ginger, onion and garlic, and the time to put them in.