Earlier, the network slowly rose up this way of live broadcasting, watching the bloggers on the screen eating there, not to mention how addictive. All kinds of food, running on the ground, swimming in the water and flying in the sky, we can always make all kinds of tricks to eat.
In fact, not only modern people, but also the ancients' research on eating is also very deep. As early as the Warring States period, a relatively mature diet system has been formed, and people at that time paid attention to the harmony of the five flavors, and later 8 major cuisines were gradually born, which shows the importance of eating for the ancients.
When it comes to which literati in ancient times can eat the most, Su Shi is the second, then no one dares to rank first, because he really knows how to eat this knowledge. His life has been constantly degraded, but the unsuccessful career did not make him depressed, on the contrary, open-minded optimism is the attitude of life that runs through his life, even if he is degraded all the way, he can't forget to find delicious food everywhere he goes.
Young and hard to read, only eat three white rice, after entering the army can not be treated badly
Su Shi was born in a family of bureaucrats and doctors, his father was a great scholar Su Xun, and his mother was the daughter of Cheng Wenying, a rich man in Meishan, and it is reasonable to say that su Shi's living conditions would not be bad just by virtue of his matriarchal background.
However, Su Shi's father, the great scholar Su Xun, had other ideas, and perhaps he also felt that the boys had to be poor, in order to hone the minds of Su Shi and Su Rui's brothers, so that they could concentrate on studying. During the preparation period of Meishan, only eat "three white rice" every day, the so-called three white rice is a bowl of white rice, a pinch of salt plus a plate of white radish, this radish should not even be pickled, otherwise there is no need to give salt.
So that after becoming famous, once Liu Xuan invited Su Shi to finish eating, and in order to tease him at the dinner table, he also specially prepared three white rice. In 1079, Su Shi was deeply involved in the Wutai poetry case, but fortunately there were manpower in the dynasty, and Emperor Shenzong was also a pity, and instead of killing the killer, he was demoted to Huangzhou as the deputy envoy of the regiment.
In fact, the deputy envoy of the regimental training is also a fictitious post, and his own position is small, and he does not have any real power. Su Shi, who was bored and bored, simply led a group of his family to reclaim a slope in the east of the city, relying on farming subsidies to make a living, and even the name of "Dongpo Resident", which can be seen in the openness.
When he first arrived in Huangzhou, Su Shi, who was sensitive to food, found something strange about this place, and the locals actually did not eat pork! In ancient times, agriculture was valued, cattle were to be used for farming and production, and private slaughter was to be held accountable by the authorities, so it was forgivable that beef could not be eaten. Although lamb is a mainstream food, the price is too expensive, not a commoner ingredient can often enjoy, but pork is good and cheap.
Modern people may not understand, mainly because people have just discovered during the Northern Song Dynasty that castrated pigs are obviously less fishy and taste better. However, considering that the ancient news was relatively closed, and pork had always been called "cheap meat" by scholars, there was no national circulation at that time. Until someone of Su Shi's level appeared, it was considered that the pork was on fire at that time.
Su Shi was only an official in the small city of Huangzhou, and it was difficult for Feng Lu to maintain the expenses of a large family, and the lamb that he used to eat often did not think about, and could only eat cheap pork. As a veteran foodie, Su Shi certainly does not grill on the fire like ordinary people, he cut the pork into small pieces and put it into the pot, add salt and reduce the water, catch the lid of the pot and slowly stew. After a few hours, when the heat was almost over, I lifted the lid of the pot and put it in my mouth with chopsticks, only to feel soft and delicious, and the taste was delicious, although it was boiled with water, but there was no fishy smell.
Just eating is not addictive, after drinking and eating, Su Dongbo wrote down the "Ode to Pork" with a pen, recording the cooking process in it, worthy of being a great literati, and after eating, he also had to make an exclamation.
Clean wash bells, less water, firewood smoke can not be raised. When he is self-familiar, he is not urged to urge him, and when the fire is full, he is self-beautiful. Huangzhou good pork, the price is as cheap as dirt. The nobles refuse to eat, and the poor do not cook. Get up in the morning to play two bowls, and be full of your own junmo.
Huangzhou not only has cheap pork, but also delicious fish
"Hugh said that the perch is terrible, the west wind is exhausted, and the chick is not returning?" The allusion to Zhang Han resigned from the government and went into hiding because he missed the sea bass in his hometown, which can be described as the most wayward resignation. Huangzhou is located in the current Huanggang, the water network is dense, Su Shi, who works here, naturally became fascinated by the cooking of fish, and specially wrote a "Fish Cooking Method".
In Huangzhou, good self-boiled fish, the method: with fresh crucian carp or carp to cure the axe, under cold water. Salt into the tang method, with a spinach pen, still into the mud. A few stalks of green onion, not to cover half, cooked ginger, radish juice and wine a little each, the three things are equal, mix well, is down. When ripe, add orange peel slices and eat.
In the article, he introduced his original new method of fish cooking, taking fresh crucian carp or carp scraped and deboned, and put it in cold water. Spread the salt evenly around the fish, stuff the belly of the fish with the prepared spinach and simmer in the water. Add the shallot white tree roots to the pot and do not stir so as not to spoil the integrity of the fish. Then prepare an equal amount of ginger, radish juice, and wine, mix well, and add to the pot when it is half cooked. Finally, add orange peels before serving.
This practice is comparable to that of a professional chef. Not only is the article well written, but also a good hand at cooking, and the key is to know how to use the article to publicize itself. Despite repeated depreciations and a bumpy career, Su Shi still treats life and himself calmly and openly.