Excerpts from the original text
"Mom can't chew," said Xifeng, "but she bit his tooth." Because he said to Pinger, "I said that the bowl of ham stewed elbow was rotten early in the morning, just for my mother to eat." Why don't you take them and iron them quickly? " He added, "Mom, try the Hui Quan wine brought by your son." (back to the sixteenth)
Textual research and analysis
Stewed elbow with ham, a famous dish in Qing Dynasty, is still eaten in Zhenjiang and Yangzhou today. Euphemistically called "gold and silver hoof", also known as "simmering elbow". "Beiyan Food List" says: "Braised elbows: ham knee bay and fresh knee bay, three pairs of each simmer together, or burn it." "Gold and silver hoof: drunken hoof tip with ham stew." This is a fireworks dish, crispy and delicious, suitable for the elderly, so Wang Xifeng used it to entertain Zhao DOG.
manufacturing method
Stew ham elbow with fresh meat elbow (called "hoof" in the south), season with salt, and add less wine and sugar. The stew tastes terrible.
Ham and fresh bamboo shoots soup
Excerpts from the original text
Qingwen smiled and said, "All right. We haven't given two side dishes yet. How long can this porridge and pickles last? " While setting it, I looked at the box, but there was a bowl of ham and fresh bamboo shoot soup in it, which was quickly placed in front of Baoyu. Baoyu took a sip on the table and said, "It's so hot!" (back to 58)
Textual research and analysis
Ham is fire meat, cured and smoked with pork legs. "Eight Notes on Respect for Life" said: "Fire meat was killed by pigs. Only four pig legs are taken and heated with salt. A catty or two of meat salt is rubbed from the skin into the meat to soften it. The stone was pressed against the bamboo fence and put in the jar. Repeat every 20 days. Repeatedly overlapping with rice and firewood. It was smoked with a straw for a day and a night. Soak in the water for a day and a night in early summer, wash and hang before. " Ham and fresh bamboo shoot soup is a high-grade food in the middle of Qing Dynasty.
manufacturing method
Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with vegetables and cook soup as usual.
Bad goose net and duck letter
Excerpts from the original text
Baoyu asked, "Is it snowing?" "It has been snowing for half a day," said the wives underground. ..... Aunt Xue put some excellent tea fruits here, and kept them for making tea. Baoyu praised the goose's feet and the letter from the duck's sister-in-law Jane in that room the day before yesterday. Hearing this, Aunt Xue quickly brought him some bad ones she had made. Baoyu said with a smile, "This one wants wine." (the eighth time)
Textual research and analysis
Cooking with bad goose web has a long history as a dietary custom in the south of the Yangtze River. In the Five Dynasties, Qian Guang, a monk, said that "a goose in May has four palms" and that it was extremely addicted to this food.
Cao Yin, Xueqin's grandfather, also likes this kind of food. His book "Avoid eating Xie Fangnan and fried chicken in winter and winter after taking medicine, there must be a trip to Jingjiang" has the saying that "a hundred addictions are not as good as a pair of foot soup", which is also the meaning. It seems that this is also Cao's dish.
Bad geese use cooked paws, and the Song Health Department said, "Bad: cooked geese belong to the same genus as chicken paws, feet, wings, liver and lungs. The geese are all sealed, and they can stay for a long time, which is suitable for the winter moon. " When Baoyu ate goose's feet, it had been snowing outside for a long time, and it was just the right time to eat.
A bad duck believes a duck's letter, that is, a duck's tongue. Duck tongue as a dish is a dietary custom in Jiangnan. Bad duck tongue is clear? Yangzhou famous dishes in Qianlong period. Tong Yue recommended "Tong's Dietary Rules" and said: "Bad duck tongue, winter bamboo shoots wear bad duck tongue." Suzhou also cooks this dish.
Yuan Dong's book "On Hidden Cong" in the Qing Dynasty said: "He is not diligent in feasting and often takes pride in listing the treasures in the big ship (that is, Tiger Hill). It goes without saying that there is no need to taste mountains and seas in the spring and autumn and summer. Chickens have skins, ducks have tongues ... "There are many famous duck tongue dishes in Yangzhou and Suzhou today, such as pipa duck tongue, stewed duck tongue palm, ladle duck tongue, rotten duck tongue and so on.
manufacturing method
Cook goose's feet and duck's tongue, boneless, add salt to chicken soup, and then take it out and dip it in fragrant sauce or rotten oil.
Wild chicken soup
Excerpts from the original text
Mrs. Wang asked again, "Do you feel safer now?" "It's a good day," said Grandmother Jia. . Just now, you brought me wild chicken soup. I tasted it and it was delicious. I ate two pieces of meat, which was very helpful. "(43rd)
Textual research and analysis
It is the soup stewed by pheasant that is tender and delicious. Grandma tasted the soup and felt "smelly". Eating meat, "My heart is very useful."
There are five ways to eat pheasants in Yuan Mei's Suiyuan Food List in Qing Dynasty. These two ways are briefly introduced: "The pheasant is covered with breast meat, and the sauce is too thick. It can be cooked in an iron pan with clean oil and made into square slices or paper." Slice and stir-fry with seasoning, one method. Take breast meat as diced meat, and one method can be used.
Take charge of the whole stew chicken, one method is also. First burn in oil, shred, add wine, autumn oil, vinegar, and mix celery for cold salad. Slice its raw meat, put it in hot pot and eat it immediately. Its disadvantage is that the meat is tender and tasteless, and it tastes delicious when it is old. "
manufacturing method
A cub is a chicken. Cut into pieces, add oil, yellow wine, salt, onion and ginger, and stew with good soup instead of water, which is not good.
pigeon eggs
Excerpts from the original text
Li Wan put a bowl on Grandmother Jia's desk. Feng picked out a bowl of pigeon eggs and put it on Granny Liu's desk. When Grandma Jia said "please", Grandma Liu stood up and said loudly, "Lao Liu, Lao Liu, you eat like a cow, and you don't look up after eating an old sow." (40th time)
Textual research and analysis
Pigeon eggs, which caters to the Qing Palace, has old files of the Qing Palace to check. There are many ways for pigeon eggs to be pigeon eggs. "Tong's Dietary Rules" uploaded the production method of Yangzhou stewed pigeon eggs: "Stewed pigeon eggs: the same as stewed chicken kidneys." -"Red-cooked chicken kidney ... and dozens of chicken kidneys, slightly boiled and peeled, stewed with chicken soup and seasoning, fresh and tender." Pigeons are very popular in Yangzhou, and pigeon meat and pigeon eggs are also commonly used at high-end banquets.
manufacturing method
Boil pigeon eggs slightly, peel it, and simmer it with chicken soup and seasoning.
Steamed duck with wine
Excerpts from the original text
Just as he was talking, I saw a box of fruit sent by Liu. 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 steaming green fragrant rice. (back to the sixty-second)
Textual research and analysis
Nine niang is what Jiangnan people call nine niang. "Jump butyl collection? Liquor Niang said: "A bucket of white glutinous rice is washed with cold water in summer, soaked overnight, picked up and steamed the next day, and don't pour it out. Pour it into retort with cold water until it is slightly warm, and then pour it into a flat cylinder for cooling. "
Use three grains of white wine, pound it into powder, spread rice, open a pot hole in the rice, and then use a broken white medicine powder. Evenly distributed around the nesting points. There is a bag on the cylinder. On the third day, there was wine in its nest, that is, it became a wine mother.
"Steaming" refers to steaming the main ingredients with a little seasoning, without adding other ingredients and emphasis. All steamed vegetables pay special attention to the freshness of raw materials. Duck gizzards are very common in the imperial cuisine of Qianlong Palace, and there are many kinds, including fried chicken and white duck chowder, duck with eight immortals' bird's nest, steamed duck with meat sauce, steamed fat duck with shredded pork, stewed duck with wine and so on.
"Lu Chunqiu? Filial piety? Original taste: "Three groups of worms, those who live in water are fishy. "Duck meat has a slight fishy smell, which can be solved by steaming with wine, so Jiangnan duck breast meat is seasoned with wine.
manufacturing method
Cut the duck into pieces, marinate it in wine (called "glutinous rice wine" in the north) for a while, put it in a soup bowl, add some shallots and ginger slices, and steam it for four times.
Time.