See the north of the students in the circle of friends said that the weather is very cold to add thin quilt, as the autumn tiger heat to scream southerners seem to be too envious, every day look forward to a little rain, can feel a little autumn wind cool, helpless, the day is not satisfactory, open the weather forecast, the weather for the week is above 32 degrees, the highest few days are 36 degrees.
Today hands-on made a court cheese, it is a cheese with a story.
In the ancient court, the palace of the people with identity had its own dining room, and whether it was the emperor's imperial dining room or the concubine's dining room, each dining room was equipped with five bureaus, meat bureau, vegetarian bureau, Bao Ha bureau, dim sum bureau and rice bureau (also known as porridge bureau), and the division of labor in the five bureaus was clear and professional. For example, the vegetarian bureau does not stick to a little meat, only makes a variety of vegetarian dishes, and baoha bureau only makes roasted and grilled food.
The Five-Innings Dim Sum Bureau has a place dedicated to dairy products, called the Milk Feeding Bureau. The dessert cheese produced by this bureau is very popular because of its mellow taste. From the early Qing Dynasty to the late Qing Dynasty, the charm has increased unabated, and to this day, as a famous snack in Beijing, it is still favored.
This kind of court cheese is neither a traditional food of the Han people, nor a food unique to the Manchus, nor an imported product imported from the West, but an authentic Chinese-style cheese that inherits the traditional food of the Mongolian people and is improved.
Court cheese by fresh milk, sugar, rice wine baked into a dairy product, from the appearance, is milky white, curd-like, look like tender tofu, the taste is more delicate and smooth than tofu, the cheese made by the court to be able to condense on the bowl wall is the best, the bowl upside down, curd does not fall off, the so-called "buckle bowl cheese". This kind of clot melts in the mouth and has the four characteristics of cool, sweet, fragrant and tender. Add raisins, walnuts, pine nuts, and osmanthus flowers to it and it's even more delicious.
This can represent Beijing desserts, which have also been named by Michelin. You can also copy at home, seemingly simple court cheese for the first time to do, the probability of failure is very high, to summarize the main reason for failure is that the milk is heated after the addition of rice wine without waiting for the cold, so that the steamed cheese is not formed, it will become flocculent (the loser said), there is also a kind of rice wine is not used well, not thick rice wine made of cheese is also difficult to form, rice wine is the key to making court cheese, rice wine is also what we usually call mash, sweet wine brewing.
In addition, it is best to use fresh milk to make court cheese, so that the cheese milk made is more fragrant.
【Food】
Fresh milk rice wine white sugar
【Step】
1, prepare the two materials for production, prepare a glass, use a sieve to filter the rice wine, and only take the wine juice;
2, the ratio of milk and rice wine is 3:1, then add sugar to the milk and boil it, cook until there is a thin layer of milk skin on the surface, turn off the heat, pick off the milk skin, and add filtered rice wine after it cools;,
3, next with a plastic wrap seal, with a toothpick to prick a few holes to make stomata;
4, prepare a steamer, boil the water and steam for about ten minutes;
Put it in the refrigerator and take it out, you will see the gelatinous court cheese, which is sweet and sour to eat, and it is immediately cooler.
This court cheese can be used to base, spread a little nuts and raisins on top, or put a little orange peel red bean paste, or Sichuan cold powder will greatly increase the flavor. The bowl of steamed court cheese is best not to choose the one I use, but to choose a shallow one, so that it is steamed and shaped like tofu. Remember, you must wait for the milk to cool before adding it!