The world only knows that Tao Yuanming of the Eastern Jin Dynasty "picked chrysanthemums under the eastern fence", but it is rarely known that Empress Dowager Cixi at the end of the Qing Dynasty also loved chrysanthemums.
As the first old lady of the late Qing Dynasty, Although Empress Dowager Cixi had power in the opposition, she did have ups and downs in her personal emotional life. If a woman is not emotionally satisfied, she will definitely find other ways to make up for it.
Empress Dowager Cixi had many resources in her hands, so naturally she wanted whatever she wanted, and she liked chrysanthemums, so she ordered people to carry three or four thousand pots of precious chrysanthemums in the Imperial Garden and the Yuanmingyuan.
Raising chrysanthemums, painting chrysanthemums, wearing chrysanthemums, picking chrysanthemums into medicine, pillow chrysanthemums to sleep, and finally eating chrysanthemums, there are so many tricks, "making chrysanthemums" is not Empress Dowager Cixi!
In the fourth episode of "I Am a Chef in the Palace", the replica of the imperial court meal is Empress Dowager Cixi's favorite health hot pot - chrysanthemum pot.
Chrysanthemums not only have the temperament of "preferring to die with incense on the branches, and He once blew down in the north wind", but also has the effect of clearing the heat and maintaining health. Empress Dowager Cixi first became acquainted with chrysanthemums because of the secret formula for hair care developed by the Tai Hospital for Cixi, which used chrysanthemums as medicine.
After the empress dowager used it, her hair fluttered and fluttered, and she became crazy and infatuated with Chrysanthemum, and unlocked different skills according to Chrysanthemum.
In the late autumn, the palace ate more warm pots, and Empress Dowager Cixi ordered the palace women to pick fresh "snowball" white chrysanthemums and put them in the pot for hot food. Empress Dowager Cixi knows chrysanthemums very well, and the petals of snowball white chrysanthemums are short and dense, fragrant and clean, and suitable for cooking.
The white chrysanthemum flowers are placed in the hot and delicious chicken soup, and the fragrance blooms vigorously, accompanied by fish fillets, meat slices and other seasonal vegetables, which makes Empress Dowager Cixi very satisfied.
Later, the empress dowager frequently passed on the chrysanthemum pot, which also became popular in the late Qing Dynasty under the name of Empress Dowager Cixi.
Tui Weijun looked at the chrysanthemum pot in the show, his heart was very stupid, he had eaten a lot of heavy oil and spicy hot pot, and it was good to change the chrysanthemum pot for heat and health.
However, we civilians eat chrysanthemum hot pot, can not be compared to the Empress Dowager Cixi "four meat and four vegetarian" luxury side dishes, today Tui WeiJun will come to a two meat and two vegetarian chrysanthemum hot pot, first for everyone to taste the fresh bar ~
You'll want to prepare:
Soup base: one chicken skeleton, half a carrot, two slices of old ginger, and an appropriate amount of dried chrysanthemums.
Two meats: chicken breast and mullet
Two vegetarians: baby cabbage, spinach
—step1—
Use a chicken rack to cook chicken stock, add two slices of ginger to fishy, and do not add other heavy spices, so as not to obscure the deliciousness of chicken soup. Add half a carrot to sweeten and freshen.
Put an appropriate amount of water in the casserole dish, before the chicken skeleton can be, first turn on the high heat and bring to a boil.
Bring to a boil and skim off the foam with a spoon.
Then turn the heat down and simmer for 2 hours until the chicken broth comes out of the aroma.
Remove excess oil slick, put the fresh chicken broth into a small hot pot, add a spoonful of salt and an appropriate amount of yellow chrysanthemum and white chrysanthemum, and place on the alcohol stove to continue heating.
—step2—
Marinate the mullet meat with ginger, green onion and cooking wine for 10 minutes.
Then take it out and cut into thin slices.
—step3—
The chicken breast is torn off the fascia and excess fat oil and cut into thin slices.
Just plate chicken fillets and fish fillets.
Finally, put the washed baby cabbage and spinach on the plate, and this chrysanthemum hot pot is ready
The soup base of the chrysanthemum hot pot is very fresh, and only salt is added to taste. In the summer, although fresh chrysanthemums cannot be found, the dried chrysanthemums are put into the hot chicken soup, and the steaming heat can also stimulate the fragrance of the chrysanthemums.
Drink a small bowl of chrysanthemum chicken soup first, then a shabu-shabu, chicken fillet... It's delicious, but that's it!
["I am a chef in the palace" premieres every Friday in today's headlines, watermelon video premiere, Tui Weijun is also one of the special invited members of the show, after each episode of the show I will reproduce a court food for everyone, so stay tuned Oh ~]
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