In the blink of an eye to autumn, health experts have given you advice, dry autumn and dry autumn, drink more health soup.
Like sand ginseng jade bamboo pot old duck soup, there are sand ginseng jade bamboo and old duck, which can nourish the yin and moisten the lungs and nourish the stomach. Rock sugar stewed papaya, cooked papaya peeled and pitted, add an appropriate amount of rock sugar, stewed in water, has the effect of nourishing yin, moisturizing and nourishing the face, and so on.
If you want to moisturize the lungs, reduce phlegm and relieve cough, then stew the southern almond sydney pear soup, or rock sugar silver ear soup.
In short, stew soup is a university question, "Dream of the Red Chamber" is very particular about drinking soup, and Jia Baoyu loves to drink soup, but it is a bit tricky, particularly trivial, not easy to do. What kind of soup is it?
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It was the thirty-fifth time in the Dream of the Red Chamber, and after Baoyu was beaten, he lay on the bed and could not move. The main mothers, sisters, and relatives of Jia Fu flowed like water, and they came to see him.
Most people were very distressed about him, and there were also those who felt very happy, like Aunt Zhao, but they did not dare to look at him and carefully covered up their careful thoughts.
Although Lady Wang of Jia Fuzhong was not so powerful, Jia Mu and Wang Xifeng were not easy to mess with. Jia Mu even came to visit her grandchildren several times a day.
On this day, everyone accompanied Jia Mu to see Baoyu. Mrs. Wang was distressed about her son, so she asked her son what he wanted to eat? Bao Yu took the opportunity to ask for it, and wanted to eat "the soup of the little lotus leaf little lotus peng'er that was made that time."
Just listening to this name, I feel full of childlike fun, as if there is a fragrance of lotus flowers in it. What kind of soup is this? What to do?
Not to mention, making this soup is really cumbersome, Feng Jie smiled and said, "Too grinding teeth." First of all, it takes a mold to make this soup, and it takes four molds.
The four pairs are all silver molds, more than a foot long and one inch square, chiseled with the size of beans, chrysanthemums, plum blossoms, lotuses, and diamond horns, a total of thirty or forty. The size of the beans, so many shapes, it can be seen that it is very delicate. Even the well-informed Aunt Xue had never seen it.
How exactly? It is nothing more than beans or glutinous rice refining, which is steamed with a mold pad and dried with lotus. But the soul of the soup must be chicken soup, or boiled with sticks and meat skins, to be delicious enough. Finally, these steamed noodle prints are boiled in the soup to make the appearance of lotus leaves.
Such a bowl of soup, full of color and fragrance, there is the freshness of chicken soup, the fragrance of lotus leaves, and the image and color of light and colorful, how not to let Baoyu miss it.
Unfortunately, because of her poor appetite, Lin Daiyu did not go to eat this meal at that time, but the bowl of soup brought to Bao Yu was shared with Yu Zhao'er. It's a pity that Baoyu's life is a very important bowl of soup, but Dai Yu has not been able to share it.
Today, some powerful chefs are already working on this little lotus leaf lotus soup. Although, we may not have the opportunity to taste this soup ourselves, the good thing is that we often drink soup in our lives. There is a soup that is also cumbersome to make.
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It is said that at the beginning of the liberation, Wang Longyun of Yunnan used steam pot chicken to feast on the central leaders, and was also praised by Chairman Mao.
When Nixon visited China in 1972, premier Zhou arranged a state banquet with steam pot chicken. At the time of the feast, the lid is lifted, the steam is steaming, the fragrance overflows four seats, the chicken is smooth and tender, and the soup is delicious. Nixon was full of praise and said, "The taste is so delicious, I really want to eat the whole steam pot together!"
Such a delicious steam pot chicken, where is the food? How?
It turns out that this is the steam pot chicken of Yunnan Jianshui, paying attention to the use of Jianshui's clay clay steam pot, and the taste is correct.
It was a uniquely constructed antique pottery with a flattened belly and a hollow tube in the middle that had to be used with an earthen pot.
Chickens should choose local chickens in jianshui, the right size, it is best to use a tender hen that just wants to lay eggs or a small rooster that has just opened, kill and wash and chop into pieces, put a few slices of ginger, a few shallots, a little pepper, and fine salt.
Place the clay pot filled with chicken nuggets on the earthen pot filled with water, and seal the contact with gauze. Earthen pots are steamed by heating on a stove.
Steam flows along the middle pipe of the clay pot into the pot chamber, and after the lid of the steam pot is cooled, it becomes water and drops into the pot to become chicken soup. After two or three hours, the meat is separated from the bone, and it can be eaten, the chicken nuggets are tender and the soup is sweet.
Therefore, the uniqueness of making steam pot chicken lies in its unique utensils. I remembered that many years ago, my mother made steam pot chicken, and now I am drooling. Unfortunately, the clay cracked in steaming. Now I want to eat authentic steam pot chicken, only to go to Jianshui.
However, Ankang Ziyang has a delicacy that can make up for the regret of not being able to eat steam pot chicken.
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Ziyang steamed pot is the representative work of ankang's first batch of intangible cultural heritage, and its production is quite exquisite.
This dish is also steamed, steamed in a large pot over the fire, the main ingredient is of course chicken, and it is a local hen. The difference is that the chicken is not chopped, and the whole chicken is steamed.
In addition to the native chicken, there are pig's trotters, lotus vegetables, red and white radish, yellow flowers, fungus, shiitake mushrooms, egg dumplings, cuttlefish and other dried vegetables. Raw materials and spices should be divided into pots, and the time should not be less than 4 hours.
The egg dumplings inside should be made separately. Beat the eggs into a bowl, stir well with chopsticks, pour in the lard, and cook in a large iron spoon on the stove to make dumpling skin. When it is half cooked, wrap in the prepared fresh minced meat and fry.
After all the ingredients have been steamed, put the egg dumplings on the top of the food bowl, serve them on the table, and you can start.
This dish, at first glance, makes people bright, golden egg dumplings, lying on the pink lotus root blocks. Original taste, soup mellow meat aroma, color and flavor are excellent. It can be said that it is both full of eyes and mouths, and it is the most characteristic traditional dish of Ziyang.
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Although we can't drink the soup in "Dream of the Red Chamber", we also have many choices in life.
When you miss the beautiful landscape you once lived in, you can drive thousands of miles to the streets of Jianshui to find that beautiful soup. The crystalline water droplets formed in time turn into fragrant and beautiful memories.
When you crave excitement and integration, go to a banquet. The chicken skin soup, the first dish of the ankang feast, will warmly soothe your lungs and bring friendly greetings.
When you always feel hungry and lonely, go to Ziyang, with friends, order a pot of Ziyang steaming pot, the incomparable feeling of fullness will make you very satisfied.
If you miss the taste of your hometown, go to Langao to eat potato four seasons bean wax pig's trotters, the rich taste and full of collagen, there is no doubt that it is the taste of hometown.
Drink a bowl of soup and take a ride. We are so happy to have beautiful soup all our lives!