In the current special period, in addition to paying attention to personal protection, strengthening exercise, and improving the body's resistance, it is also necessary to pay attention to daily diet and strengthen personal immunity. Adjust your diet, you must eat both nutritiously and deliciously. Today we talk about the same sea cucumber that everyone likes, and see how ancient gourmets ate it.
The "Suiyuan Food Menu" records a simmered sea cucumber, which was learned by the gourman Yuan Ming in the house of a Jiang Shilang during the Qianlong period, and the production technique is very exquisite and exquisite.
The sea cucumber itself is odorless, needs to borrow the flavor from the accessories, and if it is not handled well, it will have a fishy smell. Yuan's method was to first wash away the sediment in the sea cucumber and boil it in broth. It is then simmered in chicken and gravy, using spices such as mushrooms and fungus, as well as tofu skin, chicken thighs and mushrooms. Usually, it must be simmered a day in advance to stew until it is extremely rotten.
This sea cucumber dish recorded by Yuan Ming was learned from Jiang Shilang's family. There are many gentry families in Jiangnan, with long families and many unique cuisines. At that time, the governor of Liangjiang, Yin Jishan, was a foodie who liked the private dishes of the gentry family and tasted them carefully. The problem was that he was the governor and it was inconvenient for him to collect it himself, so his friend Yuan Ming became the most appropriate executor.
Yuan Mei usually goes to each house to personally taste the records, and then goes back to comment with Yin Jishan. Everyone knows that Yuan Ming is the representative of the governor, and they all take out their ability to take care of the family, hoping that their private dishes can be recognized by the governor.
As a gourmet, Yuan Ming will of course be very picky, but he also understands that everyone wants to make a good impression on the Governor General in this kind of matter. Therefore, Yuan Mei tried not to disappoint everyone and picked out one or two delicious dishes in each family's menu. But there are exceptions, for example, when commenting on the dishes of Ni Tingmo's family, Yuan Mei frowned and shook his head, and he couldn't choose the same one that satisfied him. Yuan Mei believed that the ni family's cooking skills were too poor, and Ni Tingmo usually did not pay attention to this kind of thing.
Ni Tingmo was a native of Hangzhou, the character Chunyan, born a jinshi, had served as a Qianshan County Ling and Anqing Fu Tongzhi, quite a few political achievements, and wrote poems very well. Yuan Ming's evaluation made him very unconvinced, and he personally wrote to Yuan Ming to explain the various benefits of his own dishes. The letter is very funny, signed with "Dish List Liu Rui". Liu Rui was a Tang Dynasty scholar, and his articles were extremely well written, but because of his straightforward writing, the examiner was worried about offending people, resulting in Liu Rui's failure.
Such an signature shows that Ni Chunyan believes that his family's dishes are very good, and Yuan Ming does not know the goods. This kind of thing spread out and made the listeners laugh. Later, Yuan Ming wrote "Suiyuan Poetry", and after Ni Chunyan read it, he once again asked Yuan Ming why he did not include his poems, it seems that he is a serious and famous person.
After telling the story, we will go back and continue to talk about how to eat sea cucumbers.
Yuan Mei himself also has a way of eating sea cucumbers, which is to cut the sea cucumber into small cubes, and the ingredients bamboo shoots and fragrant mushrooms are also cut into small cubes, added to the chicken soup, simmered into soup, excellent nutrition, very suitable for family daily production.
In addition to simmering sea cucumbers in Jiang Shilang's home, there is also a kind of cold mixed sea cucumber, which is suitable for consumption in summer. First, the tofu skin is soaked soft, mixed with the shrimp, added with cooked oil, and then added to the sea cucumber. Eating this cold sea cucumber in the summer, while tonifying the body, has the effect of dispelling the heat, but it is not suitable for vinegar.
Another kind of cold mixed sea cucumber, which Yuan Ming ate at a summer observation home, the preparation method is simpler, first soak the sea cucumber cut into thin wires, add mustard, drizzle into chicken juice.
Dried sea cucumbers need to be soaked in advance, if not handled properly, sea cucumbers will be hard, which is what the ancients said "sea cucumbers touch the nose", which is very annoying. If it is a fresh sea cucumber, there will be no such problem.
Written by Yu Zuo