From the holidays to the rhythm of work, how have you adapted?
Probably the same idea as me, happiness is always too short, and sometimes it will fly away with wings. Returning to the life of a worker, from time to time, you need a little sweetness to moisturize.
I believe that many people have eaten and drunk during the Spring Festival, and the diet during this time, light health care is the last word.
Recently, the weather has been so warm that it is almost a bit spinning and jumping for a second into the summer illusion, and the mouth is still hungry and wants to eat some Q-bomb light desserts. In the past, when I was with my friends in Beijing, I couldn't avoid the "cheese Wei" of NiuJie. Yes, Niujie is really a treasure trove of Beijing cuisine, and what baiji rice cakes and jubaoyuan are all crowded.
The best job of "cheese wei" is "combining bowls of cheese", focusing on "turning the bowl upside down and not falling out". It is said that the craftsmanship came from the court, and the founder Wei Hongchen learned the first-hand skill from the cooks in the imperial dining room.
Initially, Wei Hongchen put the prepared cheese in large vats and carried them to the gates of many theater gardens near Dashilar to sell. Repeat customers are not short of dignitaries and celebrities in pear orchards. Mr. Liang Shiqiu also wrote a special article on Amway, "His cheese, milk is mellow and fresh, so the taste is different." He has always been afraid to drink milk, and it is just right to make "cheese".
The "bowl of cheese" from the court is similar to the bowl of "sugar steamed cheese" in "Dream of the Red Chamber". It was Jia Yuanchun who specially sent someone from the palace to reward Baoyu with food, which showed that Jin Gui was precious.
In fact, it is not that it is complicated, but that it must be made of fresh milk. This was especially supplied in the old days. However, now it is quite a simple and easy to obtain ingredient, so it is not convenient to run to NiuJie or eat outside, and you can make this bowl of high-value, easy-to-use "old Beijing court cheese" at home.
Basically, just prepare milk and mash, as well as a steamer (oven too), to make a bowl of good-looking court cheese. I use ingredients that are easily available on the market. I heard that the reason why the "cheese Wei" family attracted the favor of Lu Xun, Tan Fuying, Ma Lianliang, Pu Jie and other celebrities was that they brewed rice wine themselves, and in order to add mellow aroma, they had to be stored for more than half a year before using it.
The operation is actually very simple, after boiling and cooling the fresh milk, pouring it into the mash juice, steaming it for seven or eight minutes, you can make the wine aroma frankincense blend into one.
Easier said than done, it was a little car accident. To sum up the reason, the milk is not cooled enough. Don't be like me, impatient to eat hot tofu and court cheese.
The surface of the finished product is smooth and flat, and you can feel the Q elasticity and smoothness when you shake it slightly. It looks really beautiful, no wonder it dares to compete with the beauty of the snow skin, FangSheng Jai cheeks moistened in the crisp. It's so good-looking, but it still makes me want to eat it all. I also hope that you can share this quiet sweetness with me, and have more effort in the new year.
-Old Beijing Court Cheese-
“ Ingredients”
-Single Serving-
Whole milk 200g
Mash juice 40g
“Method”
1- Bring the milk to a boil, be careful not to throw the pot, and let the cooked milk cool in the refrigerator.
2- Filter the mash juice and set aside, you can also crush the mash together with the rice and filter the juice for later.
3- In a small bowl, mix the mash juice and cold milk 1:5.
4- Steam the steamer and put it in, cover the whole process, steam for 8 minutes, then turn off the heat and continue simmering for 5 minutes.
If it is made in an oven, pour water into the baking tray on the lower layer of the oven, use the water bath method, bake at 200 degrees for 20 minutes, turn off the heat and simmer for 10 minutes, still cover the whole process.
5- At the end, you can decorate with roasted pine nuts, which are fragrant and delicious!