Author: Chen Shaonian
Shanxi people, especially Taiyuan people, have the habit of drinking their minds in winter. Mind, this panicked name that sounds a bit crazy, is a famous food in Shanxi, and many outsiders do not know what it is, let alone that the mind has the distinction of "Taiyuan mind" and "Shouyang mind".
Today, I will talk to you about "Taiyuan Mind" and "Shouyang Mind".
Taiyuan mind
Taiyuan Mind, invented by Mr. Fu Shan, a famous physician in the late Ming and early Qing dynasties, is a medicinal dietary product, formerly known as "Eight Treasures Soup". It is said that the main kinetic energy of this soup is to nourish the qi and blood, nourish the yin and aphrodisiac, and have a good tonic effect on the body.
Fu Shan (1607-1684), initially known as Dingchen, the character Qingzhu, changed to qing lord, and also had aliases such as Turbid Weng and Guanhua, Han chinese, Taiyuan people in Shanxi. He is a famous Taoist scholar who knows everything about philosophy, medicine, Neidan, Confucianism, Buddhism, poetry, calligraphy, painting, golden stones, martial arts, and examinations. Fu Shan, along with Gu Yanwu, Huang Zongxi, Wang Fuzhi, Li Yong, and Yan Yuan, was later revered as the "Sixth Master of the Early Qing Dynasty".
Fu Shan's highest achievement in calligraphy was cursive calligraphy, and he was revered as the "first writer of the early Qing Dynasty".
His paintings have also reached a very high artistic level.
Fu Shan also has great achievements in medicine, he has high skills in internal medicine, gynecology, pediatrics, and surgery, and especially gynecology, and is the founding ancestor of gynecology in traditional Chinese medicine.
Fu Shan is a generation of martial arts masters in martial arts, erudite and rational, deeply refined health, and martial arts masters (stills from the movie "Seven Swords")
According to legend, these eight precious soups were created by Mr. Fu Shan in his seclusion hometown and during his service to his mother, in order to make his mother recover. The reason why it is called "Eight Treasures Soup" is because it is composed of eight ingredients: astragalus, galangal, lamb, simmered noodles, root root, long yam, sake lees, and pickled leeks.
Why was it later called "mind"?
Legend has it that when Mr. Fu Shan was practicing medicine in Taiyuan City, he often went to a very inconspicuous shop in Nancang Street not far away to drink mutton chop soup. After a long time, I became acquainted with the owner of this shop. The owner of this shop is a Muslim, surnamed Duo, and is very kind. Mr. Fu Shan saw that the Duo family was not in a recession, so he gave the recipe of "Eight Treasures Soup" to his mother to the Duo family, and asked the shop owner to push it to the market as a snack to supplement the business.
The shopkeeper was naturally happy. Therefore, it was decided to renovate the storefront, prepare for a big job, and ask Mr. Fu Shan to give him a plaque and a new name. At that time, it was the early years of the Qing Dynasty, perhaps because the new hatred of the Manchus to overthrow the Ming Dynasty regime and the old hatred of the Mongols to take over the Song Dynasty were intertwined, and he gladly inscribed three big characters: "Qing He Yuan" and criticized the four words of "miscellaneous cuts of the mind". The Qing Dynasty, the Yuan Dynasty, the mind, the miscellaneous cuts, the clear-eyed people understood.
This "mind" has been circulating in Taiyuan for more than 300 years. At present, Taiyuan Qinghe and Yuan Brain are the intangible cultural heritage of Shanxi Province.
【The Preparation of Taiyuan Mind】
raw material:
Sheep loin meat 1 kg (2 kg)
100 g lamb tail (2 pairs)
Standard flour 500 g (1 kg)
Astragalus 5 g (one dollar)
More than ten peppercorns
A little white onion
Root 200 g (4 pairs)
Yam 200 g (four pairs)
Fresh ginger a little
Rice wine 250 g (5 pairs)
Method:
1: Sprinkle the flour on the steaming drawer cloth and steam for about 2 hours, let cool off the heat. Wash the lamb tail oil with water. Wrap the astragalus and peppercorns in a white and tie tightly. Then put all the above materials into another pot, add enough water, boil over high heat, skim the foam, reduce the heat, add shallots, fresh ginger, bake until you can poke the meat through with chopsticks, remove the pot from the fire, take the lamb, sheep tail oil to cool, cut the meat into half-sized pieces, and cut the tail oil into dice.
2. Clean the oil slick of the original soup in the pot, and then filter it through a strained sieve and cool it (the above ingredients should be prepared the day before eating).
3. When eating, bring the filtered original soup to a boil. Add an appropriate amount of flour and water to make a paste soup. Peel and cut the yam into hob pieces. Slice the root. Then put the paste soup, yam, lotus chips, etc. into the boiling soup. At the same time, add the lamb pieces, diced mutton tail oil and the fished slick oil that have been prepared in advance to the cooking, and then add rice wine and cook slightly (about 10 bowls).
4. When serving, you should prepare pickled leeks, roasted, burnt cakes, etc., and cook with your mind.
Shouyang Mind
Mention "Shouyang Mind" that's a different flavor. Shouyang's mind may be specially matched with dumplings, when the soup is drunk, the taste is sweet and fragrant, and the body is warm after the entrance, which can play a role in nourishing, strengthening the spleen and resisting the cold. Therefore, every Spring Festival, every household in Shouyang is "mind + dumpling". "Shouyang Mind" is a food made of fresh tofu, eggs and other ingredients, and its origin is impossible to verify, perhaps even older than the history of Qing and Yuan.
【The Preparation method of Shouyang Mind】
250 grams of fresh tofu, 2 eggs, 50 grams of fine noodles, 100 grams of brown sugar, 50 grams of vegetable oil, 10 grams of fenjiu, water hair silver ear fungus, ginger, spinach leaves, wet starch each appropriate amount.
Cut the tofu into chopsticks, put it in a hot oil pot and sauté until tiger skin color, add brown sugar to continue frying, then add 1.5 kg of ginger and water and soak soft noodles, white fungus to boil, use wet starch to hook, then take a small bite of the egg, slowly flow the egg liquid into the pot, require the egg slices to be yellow and white, sprinkle with spinach leaves, and drip into the fenjiu.
The characteristics of Shouyang Mind are: bright color, strong and sweet taste, fragrant wine, rich nutrition, healthy spleen and warm stomach.
One meat and one vegetarian, one salty and one sweet, one white and one red, two kinds of Shanxi "brains", which do you like?