An autumn rain and a cold.
In the blink of an eye, it was already cold dew.
"The Seventy-two Candidate Explanations of the Lunar Order" says: "On the September Festival, the dew is cold and will condense. ”
At this time, the temperature plummets, and it is cool in the morning and evening, so be careful of the cold entering the body. In addition to adding clothing, food supplements are also extremely important.
So, what should you eat? We might as well open the "Jiangsu Library" and look for the hidden "recipes" together, and have a nourishing tongue journey.
Steamed new chestnut flour cake with osmanthus sugar
Osmanthus and autumn have always been "bound".
Walking on the streets at this time, the streets and alleys are filled with the fragrance of osmanthus flowers, and when you smell it, you will be refreshed.
Of course, osmanthus can drive away the cold, and when the aroma wafts to the liver meridian, it can soothe the depressed liver qi.
At the same time, osmanthus also has a pungent and warm taste, and has the effect of warming the lungs and relieving pain. Prepared into food, it is best eaten during the season.
"Dream of Red Mansions" records a delicacy called "Steamed New Chestnut Flour Cake with Osmanthus Sugar".
This meal appeared when Shi Xiangyun left Jiafu, and she was engaged at this time, but her naughty personality did not change, and it still brought a lot of happiness to everyone.
Because the family sent someone to pick her up, she had to be separated from the Daguanyuan, and when they parted, everyone felt that they were unable to give up, and Baoyu was sent again and again.
Soon after the separation, Baoyu asked the attackers to send someone to bring Shi Xiangyun some fresh food, including the "steamed new chestnut flour cake with osmanthus sugar" in a silk agate plate.
Many friends on the Internet who love to eat have figured out how to make this dish:
Peel the chestnuts and boil them in a pot. After cooling, it is steamed and mixed with glutinous rice flour and osmanthus sugar. Mix the noodles and steam them for 10 minutes, then they are ready to be plated.
A nourishing delicacy that strengthens the spleen and invigorates qi is ready.
Honey glutinous rice lotus
There is an old saying that says, "The lotus root is a treasure, and the autumn root is the most nourishing." ”
In this season, although the lotus pond has long been gone, the lotus root hidden in the silt is sweet and glutinous.
"Gourmet" Yuan Mei naturally knows the doorway best. In his book "Suiyuan Food List", several dishes about lotus root are recorded. This book is also included in the "Jiangsu Wenku Historical Materials ·".
For example, lotus root flour. When eating, mix with a small amount of cold water first, and then use boiling water to make a paste, which is crystal clear, the taste is mellow, it is appetizing, and it nourishes blood and qi.
Yuan Mei said that lotus root flour is a good thing, but there are too many fakes on the market, and they must be ground at home to be the most fragrant.
For example, ripe lotus root. Pour glutinous rice into lotus root, add sugar and boil, preferably with soup, and eat and drink.
Yuan Mei emphasized that the tender lotus root is the best, and it is still very chewy and the flavor is just right. But if the lotus root is too old and burned into a puddle of "soft mud", it will not have that taste.
The "Qing Jialu" of the "Jiangsu Library · Essence Edition" also wrote about this cooked lotus, and the book mentions, "The market sells Qingtuan and cooked lotus root, which is the product of the Qingming Dynasty ancestors." ”
Qing Jialu
The so-called cooked lotus root, the practice is actually similar to the osmanthus glutinous rice root or honey glutinous rice root that we often eat today, and osmanthus sugar taro seedlings, plum blossom cake, red bean wine stuffed small balls and called the four major street snacks in Jinling.
Legend has it that Liang Shiqiu liked this delicacy the most when he was a child.
Grilled fish with sesame seeds?
There has always been a custom of "eating sesame seeds in cold dew".
Why? Because "eating hemp to moisten dryness".
There are too many ways to eat sesame seeds, just take Yuan Mei we just talked about as an example, he can really think of putting sesame seeds in any dish.
Not to mention, he didn't let go of this kind of dim sum like hemp ball, even the grilled fish.
"Remove the head and tail of the live herring, cut it into small cubes, salt it thoroughly, air dry, and fry it in a pan. Add ingredients to collect the marinade, then fry the sesame seeds and stir into the pot. ”
Of course, the most common use of sesame seeds is to use them as pancakes.
In the "Six Records of Floating Life" of "Jiangsu Library· Essence Edition", Shen Fu also wrote about a kind of "hemp cake": "Yu stayed for several days, eager to cross, couldn't swallow it, and forced two sesame cakes. ”
Sesame pancakes are a very common staple food that every family makes, and the method is inconsistent.
So is there a standard way to be delicious and healthy? Let's take a look at what Gu Zhong, a famous doctor in the Qing Dynasty, did.
He wrote a kind of dim sum called "crackers" in "Raising Xiaolu": "Steamed noodles are filled with four taels of sugar and five taels of oil per catty, and water is added. Defend half a finger thick, take the round sticky sesame seeds into the furnace. ”
The freshly baked cake is crispy on the outside and soft on the inside, and the mouth is full of sesame oil, and the mouth is full of autumn flavor.
Six Stories of Floating Life
A hundred ways to eat mutton
Many people may say when they read this, Wen Maijun, you have recommended so much, it is either dessert or staple food, can you make two "hard dishes"?
That had to push the lamb.
Sheep, since ancient times is the autumn and winter season to warm the body of the good product, after the cold dew, eat mutton, can warm the body to drive away the cold, improve the cold hands and feet, so that the body is warmer.
Of course, it must be in moderation.
In ancient books, there are countless records about how to eat mutton.
For example, the "Suiyuan Food List" wrote many dishes such as sheep's trotters, lamb soup, lamb tripe soup, red stewed mutton, fried shredded mutton, roast mutton, whole lamb and so on.
Tong Yue's recommendation of "Diaoding Collection" also includes whole sheep, boiled mutton, boiled mutton in old sauce, stewed mutton, red stewed mutton, chestnut stewed mutton soup, fried mutton balls, Jingqiu, simmered mutton with astragalus, fried mutton, golden silk, fried mutton shredded, ......
The "Yangzhou Painting Boat Record" of the "Jiangsu Library· Essence Edition" also wrote about the "cooked mutton shop" in the Yangzhou market, selling "haggis" and "mutton soup rice" in winter mornings.
In addition, "Zhang Sihuizi Whole Sheep" is also famous, and many mutton dishes are also recorded in the "Manhan Banquet".
Yangzhou Painting Boat Record
In addition to mutton, there are many "fairy eating methods" in this book:
"Half of the money is taken from the restaurants on Xiaodongmen Street, and there are many fried chickens, wine vinegar hooves, red and white oil chicken and duck, fried shrimp, plate duck, spiced wild duck, chicken and duck offal, ham slices, and the bone soup is more convenient."
"The cooking skills are the best, such as Wu Yishan's fried tofu, Tian Yanmen's fried chicken, and Jiang Zhengtang's ten kinds of pig's heads...... Wensi monk tofu, Xiaoshan monk Saddle Qiao, the flavor is superb. ”
"The spring wine shop is on the west side of the street. Wandering into the city, the mountains and lakes are light, brought to Meiyu, cooking fish and bamboo shoots, drinking and talking, the rate is so. ”
Cold dew, the most beautiful autumn in the world, is also a good weather for nourishment.
In the fields and alleys, persimmons, oranges, autumn pears and other fruitful fruits have been hung on the branches.
In the vegetable market, seasonal umami such as white radish, yam, and taro have long been on the table.
The sound is faint and the air is cool in late autumn.
In addition to buying winter clothes, don't forget to eat and drink well.
Modern Express / Hyundai+ reporter Wang Ziyang