Night food fried chestnut has a feeling
Song Luyou
The tooth root floats and sighs, and the mountain chestnut cannon burns to cure night hunger.
Evoke the dream of the teenager Jingyuan, and come early outside the Ning Gate.
Nowadays, the autumn wind is windy, the bursts of yellow leaves on the street side, in the afternoon just happened to be a close friend about tea, I went out early, as soon as I left the subway station, I was first captured by a very sweet smell, and then looked up, an old man stood next to an iron box car, the big fan in his hand shook and shook, fixed his eyes, it turned out to be a pot of chestnuts just out of the pot. There are already many people standing next to the car, and the old man does not hesitate to collect money and weigh it. I couldn't resist and lined up and bought some chestnuts.
The kraft paper bag contained chestnuts that were still steaming, one by one like magic balls, and all the sweetness stored under its hard skin burst between the lips and tongue in an instant, swirling in the mouth, making people feel endlessly evocative. The aroma of chestnuts is really lethal, and I think that as long as I eat sugar fried chestnuts, soft and fragrant, I will not be depressed.
Speaking of chestnuts, it was really a bright pearl in late autumn, and a bronze vessel in the shape of a hot pot was unearthed from the tomb of the Lord of Haixia. Archaeologists have preliminarily determined that this is a bronze Wending that is more than 2,000 years old, and there are residues such as chestnuts in the pot. In this way, chestnuts have been a delicacy on people's dinner tables as early as the Han Dynasty.
The Song Dynasty pottery bone is recorded in the "Qing Yilu": in 400 BC, the Jin state and its enemy countries fought a war. The King of Jin commanded a large army to personally conscript. The three armies marched to the canyon and were besieged by enemy soldiers. All the food and grass of the soldiers and horses were cut off, and the people were hungry and tired, unable to break through. It is close to total annihilation. Suddenly, a mountain woodcutter met the King of Jin. He said: "The food is in front of you, you can get it at your fingertips, why wait for hunger?" The King of Jin woke up like a dream, overjoyed. Officers and soldiers were ordered to pick mountain chestnuts to fill their hunger. As soon as the food is full, the soldiers shake their spirits, desperately rush to kill, thwart the enemy army, and turn defeat into victory. After the triumph was also returned, the King of Jin did not forget the merits of the chestnut and named it the "fruit of victory". And because the chestnut is eaten in Hebei, it is called "Hedong rice".
Chestnuts, containing starch, protein, crude fiber and a variety of vitamins, sweet and warm, sweet and sticky refreshing, has the reputation of "the king of a thousand fruits" and "woody grain". Chestnuts can be eaten raw, fried, boiled with water, etc., chestnuts are also a lot of practices, many times can be cooked with other foods into nutritious diet therapy, kidney and spleen, qi and liver can be described as one by one.
Here are a few chestnut dishes:
Chestnut roast beef
Ingredients: Beef 500g chestnut 400g
Excipients: refined salt 3g pepper 2g cooking wine 15g sugar 15g ginger slices 15g monosodium glutamate 2g
10g vegetable oil to taste
Method:
1. Wash the beef, cut into long pieces of 7 cm, about 3 cm wide, put into a pot of boiling water, wash in cold water and set aside, cut the chestnuts with a knife, and boil in boiling water.
2. Peel off the shell and chestnut skin of the chestnut. Put the pan on the fire, pour vegetable oil, when it is 70% hot, fry the chestnuts for 2 minutes, then fry the beef nuggets and remove the oil. Leave 50 grams of oil in the pot, sliced green onion, ginger slices, stir-fry the aroma of beef, salt, pepper, cooking wine, sugar, water, bring to a boil, skim off the foam.
3. Switch to simmering, wait for the beef to simmer until it is cooked, put down the chestnut meat, cook until the meat is rotten chestnut crisp, collect the juice, put down the MONOS glutamate, seasoning is ready.
Chestnut grilled cabbage
Ingredients: Cabbage hearts 500g chestnut meat 200g
Excipients: 800g of broth (can be replaced by soup treasure) refined salt 3g sugar 3g of rice wine 10g
MSG 1g chives 2 stalks water starch appropriate amount pepper appropriate amount Cooking oil appropriate amount
1. Blanch the cabbage hearts in strips and set aside when the chestnut meat is cooked.
Put a little oil in the pan and fry the chives over low heat, then remove the chives.
2. Bring the broth to a boil in a pot, add the soup to the rice wine, sprinkle a little salt to tide the flavor. Sprinkle a little pepper, sugar and MSG in the pot to adjust the flavor of the soup.
3. After the soup is seasoned, add the blanched cabbage hearts and chestnut meat and simmer for a while to make the cabbage soft and rotten.
Then, with water starch, after the juice is gelatinized, you can get out of the pot plate.
Guiyuan chestnut porridge
Ingredients: 100g of japonica rice chestnut meat 200g of cinnamon meat 15g
White sugar 10g (do not like sugar can not be put)
1. Rinse the japonica rice, soak it in cold water for half an hour, remove it and drain it. Chestnut meat
Soak in warm water for 3 hours and set aside.
2. Add about 1000 ml of cold water to the pot, put the japonica rice and chestnuts in, and first bring to a boil over high heat.
Then reduce heat and simmer for 45 minutes.
3. Cook the cinnamon meat in a pot for about 10 minutes, cook until the porridge is thick, then add sugar and eat.
Chestnut lotus seed pork loin soup
Ingredients: Chestnuts 60g Lotus seeds 30g pork loin 1 pair g pork crisp bone 300g
Accessories: 3 slices of ginger
1. Peel the chestnuts, wash the lotus seeds, soak slightly, cut the pork loin, pick off the white fascia, and use raw
The salt is washed repeatedly, the pork brittle bones are washed, and cracked with the back of the knife.
2. Put chestnuts, lotus seeds and crispy bones together with ginger into a clay pot and add 2500 ml of water
(about 10 bowls of water), boil over a low flame, and change to a simmer for about 2 hours.
3, finally put the pork loin to cook, adjust the appropriate amount of table salt can be. Chestnuts, lotus seeds, pork loins, etc. are available
Stir in soy sauce to accompany your meal.
Although the nutritional health value of chestnuts is very high, but also need to be eaten properly, chestnuts try not to eat cold, the starch in the cold chestnuts will be partially regenerated, through the small intestine, become the food of the colon bacteria, gas production caused by bloating. Therefore, chestnuts should be eaten after they are cold.
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