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People who are familiar with history know that Cixi is a person who has a special love for chrysanthemums and loves chrysanthemums, not only loves to watch chrysanthemums, smell chrysanthemums, paint chrysanthemums, but also likes to eat chrysanthemums. In her later years, Cixi not only drank chrysanthemum tea every day, but also planted a large number of chrysanthemums in the Summer Palace, with as many as 233 varieties, which can be described as a flourishing moment.
Chrysanthemum, also known as longevity, rebirth, nine flowers, emperor flower, is one of the four gentlemen in China's flowers, but also one of the top ten famous flowers in China, one of the four major cut flowers in the world, it is a flower that can be both ornamental and edible, often used for making tea, medicine, etc., with a lot of effects. It turns out that chrysanthemums have so many benefits, no wonder Cixi is so fond of chrysanthemums.
In the fourth episode of "I Am a Chef in the Palace", the invited guest is the famous Hong Kong star Hui Yinghong, in addition to the identity of the actor, she also has a special identity, that is, she is a descendant of the Manchurian Zhenghuangqi and the descendant of Empress Dowager Cixi, Yehenara.
The "imperial chef" Yang Bo invited by this program is the imperial chef of the former imperial dining room and the fourth generation of yang Huaiqing Palace imperial meals, and the palace cuisine he reproduced for everyone this time is exactly the dish that Empress Dowager Cixi likes very much, and it is also related to the chrysanthemum she likes - chrysanthemum hot pot.
Chrysanthemum hot pot sounds very special, I have heard of making flowers into tea, flowers into medicine, flower cakes, flower rice, and the first time I heard of chrysanthemum hot pot. However, Empress Dowager Cixi was not the first person to eat chrysanthemum hot pot. The founder of chrysanthemum hot pot is the eastern Jin Dynasty poet Tao Yuanming, as we all know, Tao Yuanming every autumn, like to "pick chrysanthemums under the eastern fence", a certain year when the winter hot pot, he suddenly had a wonderful idea, if the chrysanthemums are sprinkled into the hot pot, the taste should be good. So Tao Yuanming washed the blooming white chrysanthemums, broke off the petals and sprinkled them into the hot pot, the taste was indeed very special, Tao Yuanming fell in love with it as soon as he ate it. So every year on the day of chrysanthemum blooming, Tao Yuanming will invite friends to taste chrysanthemum hot pot, and since then, chrysanthemum hot pot has begun to spread.
In the Qing Dynasty, the chrysanthemum hot pot was directly included in her winter imperial meal by Empress Dowager Cixi, not much to say, let's take a look at the method of this chrysanthemum hot pot provided for everyone at the end of the show, like you can do it at home.
Soup base:
1000 grams of old chicken, 250 grams of minced chicken (chicken breast), 2 edible white chrysanthemum flowers, 1 edible yellow chrysanthemum flower, 20 grams of ginger, 100 grams of spring roll skin, salt to taste
Side Dishes:
(1) Four meats: 200 grams of sea bass, 200 grams of duck breast, 200 grams of shrimp, 200 grams of chicken breast
(2) Four vegetarians: 150 grams of spinach, 150 grams of asparagus, 100 grams of yellow cabbage, 100 grams of small rapeseed
method:
1, wash the chicken to remove the blood water, cold water into the pot blanching water, fish out with warm water to wash off the foam, put into a large casserole, put in the cut ginger slices, pour 20 liters of water, after boiling on high heat, simmer for 3-4 hours.
2: After the chicken soup is cooked, add the chicken minced, continue to cook on low heat for about 10 minutes, wait until the chicken is floating, turn off the heat, filter the clear soup and retain.
3: Cut the spring roll skin into small diamond shapes, put it in the oil pan and fry it crisply, control the oil and remove it for later.
4, all the ingredients, washed and cut into thin slices (very thin) in a clean and anhydrous plate, spinach, cabbage, small rape do not need to be sliced, cut into equal size shapes.
5, pour the clear soup into the hot pot pot, sprinkle the appropriate amount of salt to taste, because the side dishes are relatively thin, and are easy to cook vegetables, so when eating, put the side dishes into the soup and eat a few times.
Shen Xiaoyi, the founder of Xiaoyi Private Cuisine, was invited to be a post-80s american kitchen lady on CCTV. Food self-media (WeChat public account, today's headlines, Sina Weibo, one point information and other multi-platform signed food bloggers), food columnist, Fangtai life home contract lecturer, well-known food programs [Tao most Shanghai] and [popular food] special guests, well-known video media [Yi] [Food Station] special guests, [Xiaoyi's Kitchen] food community founder.