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)
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. Qing? Yuan Dong's "Shu Yin Cong Shuo" 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.
Production method: cook goose web and duck tongue, remove bones, add salt to chicken soup and cook, then take it out and dip it in fragrant sauce or rotten oil.
2. Stewed elbow with ham
Jia Lian took two dishes from the table and put them on the chair to eat. Xi- Feng added, "Mom can't chew, but she bites his teeth." 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 your son brought." (back to the sixteenth)
Textual Research and Analysis Ham Stewed Elbow is a famous dish in Qing Dynasty, which is still eaten in Zhenjiang, Yangzhou and other places today. It is euphemistically called "golden hoof", also known as "stewed 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.
The production method is to stew ham elbow with fresh meat elbow (called "hoof" in the south), add salt to taste, and add less wine and sugar. The stew is terrible.
3. pigeon eggs
Excerpt from the original text: Li Wan brought a bowl and put it on the table of Grandmother Jia. 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 of pigeon eggs shows that there are old files of the Qing Palace for imperial meals. 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.
Method of making: Boil pigeon eggs slightly, peel it, and simmer it with chicken soup and seasoning.
4. Ham and fresh bamboo shoots soup
When Qingwen Sheyue opened it, there were still only four small plates. 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 show that ham is fire meat, and it is made of pig 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. " Fresh bamboo shoots and ham soup is a high-grade food in the middle of Qing Dynasty. Tiao Ding Ji said, "To serve ... winter bamboo shoots and ham soup." Eating ham and fresh bamboo shoot soup in Ming and Qing dynasties is a dietary custom in Jiangnan. Ham and bamboo shoots are cooked together. It tastes very good. Yangzhou people call it "a mouthful of fresh". Baoyu hurriedly picked it up and drank it, and was scalded by hot soup.
The production method uses good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green vegetables, and cooks the soup according to the routine.
5. Wild chicken soup
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 show that the soup stewed by pheasant is fresh and delicious, and grandma tastes it and feels "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. It is also a method to eat raw meat slices in hot pot. The disadvantage is that the meat is tender and tasteless, and it is old when it tastes delicious. "Clothing, a social phenomenon, can reflect the social psychology and ideology of an era. The aesthetic taste of literati is not formed by accident, but must have its foundation and background. The women's clothing written by literati in Ming Dynasty is not necessarily a true portrayal at that time, but a concrete expression of aesthetic ideal. For example, women's wear in the Ming Dynasty is not limited to plain colors, and even plain colors are very popular in the Ming Dynasty. In folk painting forms such as "Suzhou Film", people with bright clothes can be seen from time to time; Chou Ying and other painters often use rich colors in their works; Li Yu also pointed out that there were colorful "new styles of wumen" clothes and so on. Moreover, it is an indisputable historical fact that the development of printing and dyeing technology in Ming Dynasty and the social demand for fabrics of various colors. At that time, China had formed several major production centers, and the textiles produced in various places had their own characteristics in terms of types, colors and decorations, which could not be summarized in one sentence. Only the book "Tianshui Iceberg Record" copied by Yan Song mentioned that the colors of dyed fabrics are red, scarlet, pink, pink, flashing red, cyan, azure, dark green, dark green, oil green, sand green, willow green, cyan, agarwood, jade, purple, yellow, white, scallion, mottled, flashing and so on. All this can only show that at any time in history, women in the Ming Dynasty were as colorful as women in the Tang Dynasty, wearing both luxurious dresses and simple casual clothes. When there is heavy makeup, it is not completely exclusive to face the sky. By analyzing the comparison between physical historical materials and written descriptions, especially the evaluation of literati, we can draw the conclusion that the so-called "gorgeous" women are no longer the aesthetic ideal of literati in the Ming Dynasty, but the praise of this beauty can be seen everywhere in Tang poetry, and the "light and gorgeous" side is valuable.