Steamed lamb, steamed bear paw, steamed deer tail,
Roasted duck, roasted chicks, roasted goose,
Marinated pork, marinated duck, chicken with sauce, bacon, pine blossom belly...
I believe that many friends are no strangers to this, this is the famous Guankou "Newspaper Dish Name" in the cross-talk industry, the dishes in it are also arranged in the background of the Manchu han full table and the classic cuisine of old Beijing.
Don't look at the variety of dishes, but there are few vegetarian dishes, most of them are fishy, because the rulers of the time, the Manchu Qing nobles, retained their own national habits, especially advocating eating meat, even if it is vegetarian dishes, they are often used to "make meat", let alone meat.
Today we are going to talk about the third dish in this "Newspaper Name": steamed deer tail.
Deer harmonic sound with "Lu", in ancient times was regarded as auspicious, deer tail is also a great supplement, in the Manchu Qing Dynasty, steamed deer tail is a "court dish", is not what we imagine "a tail on the pot steaming".
It is said that "deer tail" is only the skin of this dish, the bones inside are removed, after soaking water, drying and fat, it will also add deer antler velvet, and then steamed on the pot, these ingredients are the same level as bear bile and tiger bone, and the value is also very high, only the nobles can afford to eat.
Ordinary people don't say that they have eaten, they have never seen it, and they can be full of oil when they hear it again.
Because xiangsheng was formed at the end of the Qing Dynasty, at that time, the people who said crosstalk were also poor men, and many of the dishes in "The Name of the Dish" were tragically mixed with their imagination of "the aristocratic life of the imperial palace", and they had not seen it in person.
But "the master is out of the folk", often relying on that little bit of imagination, many dishes in the hands of the people, slightly improved, become a delicious food for everyone.
The current "steamed deer tail", after 300 years of "shrinkage", everyone can afford to eat, but you can not scold the street after you see the real thing, and now this version, just like the husband and wife lung slices, fish and meat shreds, only occupy a name, and the deer has nothing to do with it.
There is a saying in the kitchen: the dish is his son, and he can name it as he wants.
The "deer tail skin" and "deer antler velvet" mentioned above are the "palace version" that has been circulated, and when it comes to the folk, it is much simplified, similar to the current pig blood intestine, but the bread is not pig blood, but "pig liver".
<h1 class="pgc-h-arrow-right" > modern version of "steamed deer tail"</h1>
Mincing the pork liver into a puree, in addition to adding tahini, sesame oil, peanuts and other spices, there are walnut kernels, pine nut kernels, almonds, peach kernels, pumpkin seeds, hazelnut kernels, white nuts, panax notoginseng, lilies and other dried nuts.
Of course, these nuts are not all added, and their collocation also follows the seasonal changes, paying attention to a "spring to warm, summer to summer, autumn detoxification, winter nourishment."
After that, the pig intestine is used as a casing, and the stirred "liver filling" is poured into it, and every 20 certain distances, the rope is tied tightly and segmented, and after steaming, it looks like a "deer tail".
This practice is similar to "lamb liver soup", except that there were no glass or plastic containers at that time, so wrapping with "casing" was the simplest and most direct.
<h1 class="pgc-h-arrow-right" > eating</h1>
Steamed "deer tail" can not be directly bitten to eat, you need to cut it into 2 cm slices, yard in the plate and then serve.
When cutting, the knife must be fast, and the casing cannot be pulled out of the "liver filling", which greatly reduces the aesthetics and the diners are not easy to clip out of the plate.
<h1 class = "pgc-h-arrow-right" > - light fat said -</h1>
Pork liver tonic is clear-sighted, different from our common halogenated liver, more tender and smooth after steaming, although it is not as good as the real "steamed deer tail", but this dish from washing the large intestine, to chopping liver puree, to steaming out of the pot, often takes half a day, but also extremely hard work.
And the real "steamed deer tail", its origin determines the end, after all, you are the representative dish of the "Manchu Han Full Table", at that time only the princes and nobles had the capital to enjoy.
Therefore, from the moment of the fall of the Qing Dynasty, the "steamed deer tail" also disappeared, and now it can only be circulated in the cross-talk of the "poor men".
This article is original by @ light fat recipe, welcome to pay attention, let you eat a clear, eat a happy!