National Tide 1980.
Chapter 494 Yulu Cream
Chapter 494 Yulu Cream
Thanks to "Zhang Dashao"!
Under his guidance, Ning Weimin successively obtained broth noodles and old noodles, all of which were miraculous.
For the catering industry, there is nothing but a weapon that guarantees to make money.
This undoubtedly further strengthened Ning Weimin's sense of anticipation for "Zhang Dashao"'s other two promises.
I think the menu compiled by "Zhang Dashao" must be good, and the people who introduce me must be extraordinary.
It has to be said that Ning Weimin's intuition is quite correct.
What is an expert?That is, there are never mistakes.
A few days later, when the weekend came again. The menu handed over by "Zhang Dashao" really lived up to expectations.
Ning Weimin gained insight again and received a big surprise.
When it comes to the highlights of this menu, or the unique advantages, it mainly focuses on three points.
First of all, the menu of "Zhang Dashao" is not like Beihai Fangshan or Tingli Restaurant.
Jingcai has a pleasant name, and specially selects luxurious dishes, and the table is beautiful with delicacies from mountains and seas.
I'm afraid that the banquet and the names of the dishes will not be imposing and auspicious.
The old man's menu is almost called by his real name according to the ingredients.
Therefore, the taste and raw materials are basically distinguishable, and it looks quite simple.
However, there are many dishes that should be new things.
It's all new to Ning Weimin, and it looks quite fresh.
Secondly, the menu set by the old man is not static, but changed according to the four seasons of spring, summer, autumn and winter.
What season is it, what should be eaten, the combination of meat and vegetables, and complementary meals.
This is not only beneficial to people's appetite, but also beneficial to people's health, which is quite scientific.
It is the production cost, and the old man also made a distinction between high and low according to today's prices.
In this way, customers have one more choice, which is rich and thrifty.
There is one last item, and that is the word "full".
This "whole" does not reflect the completeness of delicacies from mountains and seas, nor does it reflect the comprehensiveness of various cooking skills.
It is reflected in the complete program and category of dishes.
The menu given by the old man is in addition to dried fruits, fresh fruits, candied fruit, cold cuts, stir-fried dishes, big dishes, and pasta that are usually served in banquets.
Additional content related to tea drinks, tea foods, hanging stove barbecues, fried goods, pastries, porridge, snacks, desserts, side dishes, and even special specialty foods has been added.
It can be said that the menu given by the old man is the most comprehensive menu that Ning Weimin has ever seen in his life.
Although it is not a full banquet of Man and Han, it is obviously better than the full banquet of Man and Han in the concept of ordinary people in terms of highlighting the court flavor and the pomp of officials.
For example, the summer seats in season.
The details are as follows:
The first official seat (ten people)
Tea drinking: to Fengxiang tea
Four fresh fruits: peach, kumi grape, lychee, honeydew melon
Four candied fruits: candied white pear, candied ginkgo, dried melon strips, dried apple
Four dried fruits: walnut sticks, pine nut sticks, honey hazelnuts, creamed almonds
Four products of table pastry: Yulu Cream, Rose Cake, Pea Yellow, Aiwowo
Four Cold Meats: Roast Lamb, Shrimp Loin, Garlic Pork, Mustard Duck Feet
Four small dishes: Babaocai, Dried Orchid Beancurd, Hundred Flowers Chicken Jelly, Vegetarian Egg
Four stir-fried dishes: it resembles honey, soft fried sweet and sour pork, fried squid, jade shoots and bracken
Four Great Seas: Braised Shark’s Fin in Red, (Bowl with Main Course: Braised Fish Maw, Stewed Fish Bones) Clear Soup Jasmine (Bowl with Main Course: Braised Duck Tongue, Stewed Chestnuts), Bird’s Nest with Rock Sugar (Bowl with Main Course: Steamed Lotus Seed, peach soup), crab roe (cooked bowl with main course: fish fillet, sea cucumber)
Two dim sum dishes: fried banana, sour soup
(Note: Four seas plus two dishes of dim sum can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging roast duck and a case of boiled milk pig)
Four meals: fried hump shreds, three slices of boiled meat, sweet and sour cherry meat, mussels and shrimp soup
There are also rice porridge with meals: lotus leaf porridge, burnt rice porridge, soybean milk porridge, mung bean porridge, and porridge and fruit ten products, optional
Dessert: almond tofu, dried fruit, optional
Farewell to Yipin Fragrant Tea
The second tier of official seats (ten people)
Tea drinking: to Fengxiang tea
Four fresh fruits: banana, grape, longan, watermelon
Four candied fruits: candied green plums, candied dates, preserved peaches, dried apples
Four dried fruits: sticky peanuts, pine nuts, strange beans, fried almonds
Four products of table pastry: Yulu cream, mung bean cake, tuckahoe cake, Su Ye pastry
Four Cold Meats: Boiled Chicken, Fried Jade Spring Sticks, Cold Chickpeas, Hundred Flower Fish Jelly
Four small dishes: Babaocai, cucumber with shrimp oil, pimple cherry, kimchi
Four stir-fried dishes: fried duck diced in sauce, golden meat, fried fish fillet, fried fresh mushroom
Four Great Seas: Fish Maw in Milk Sauce, (Bowl with main dish: stewed water chestnuts, stewed kudzu rice), tuberose soup (bowl with main dish: stewed lily, loofah), sea cucumber with crab meat (bowl with main dish: Braised diced shrimp, stewed razor clam), peach pan (bowl with main course: candied plums, candied yams)
There are two dim sum dishes: fried spring rolls and mixed noodles.
(Note: Four seas plus two dim sum dishes can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging oven roast duck, one roast chicken with pine needles, and two roast squabs)
Four meals: Suzao elbow, tile fish, Bazhen tofu, wax gourd Xierzhan
There are also rice porridge with meals: lotus leaf porridge, mung bean porridge, and porridge and fruit six products, optional
Dessert: Onion cheese, dried fruit, optional
Farewell to Yipin Fragrant Tea
The third tier of casual seating (ten people)
Four cold meats: Jiangmi lotus root, pork chop with ginger sauce, spiced quail eggs, shredded chicken mixed with cucumber
Four side dishes: Spicy shredded cabbage, mustard pie, milk melon, golden cake
Four stir-fried dishes: slippery tenderloin, fried fish fillets, fried eight pieces, fried three delicacies
Four Seas: Braised Pork with Vinegar, Roasted Prawns, Peach Blossom Pan, Jade Soup
Four pastries: donkey rolls, kidney bean rolls, wishful rolls, milk cakes
(Note: Four seas plus two dim sum dishes, which can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging oven roast duck and a pine needle roast chicken)
There are also rice porridge with meals: lotus leaf porridge, mung bean porridge, and four kinds of porridge and fruit, optional
Dessert: Mixed Watermelon Cup
It must be admitted that even if you only look at this summer menu, you can already appreciate the advantages of the previous analysis.
First of all, let's talk about the grades.
From the name of the dishes, each file can clearly see the changes and differences in the quality of the dishes.
Moreover, among the three tiers of banquets, only the lowest tier of simple banquets, the number and style of dishes, is comparable to Fangshan Restaurant and Tingli Restaurant.
The advantage of this is that, first, it is convenient for customers to make choices according to their own needs.
Second, it also means that if you really want to sell the official seat, the price will at least double the price of the casual seat.
Even if the unit price of Ning Weimin's dishes is lower, the price of a table of official seats can easily surpass that of Fangshan Restaurant and Tingli Restaurant.
What's more, there is an important difference between the official seat and the casual seat that needs to be explained.
It is just that the portion of the dishes in the official table is small, and it is enough to ensure that one person can taste one bite, otherwise there are so many dishes, it is definitely not enough to finish.
That is to say, the cost of an official seat is actually not much higher than that of a casual seat if the rare ingredients are not counted.
This is very convenient for obtaining huge profits, which is simply in line with Ning Weimin's wishes.
In addition, judging from the content of the dishes, such a menu is quite attractive.
There are no auspicious dish names such as "Phoenix Wearing Golden Clothes", "Phoenix Lying in the Nest", and "Songhe Yannian", but you can intuitively see the ingredients and collocation of the dishes.
Originally, because of the hot weather in summer, people have no appetite.
But because of this, whether it is the seasonal sense of seasonal delicacies or the fresh and elegant taste in the menu.
In Ning Weimin's eyes, it irritated his lips and teeth, and made him hungry.
I really hope that the restaurant will open soon, so that I can get rich as soon as possible.
What's more, there are some things that he has never heard of or seen, and his curiosity is also overwhelming.
According to the Yulushuang in the pastry, for example, this is a rather abrupt example.
Think about it, in the midst of a lot of simple and original dish names, such an elegant name suddenly appeared.
Of course it's confusing.
So Ning Weimin couldn't help asking.
"Master Zhang, what is the 'Yulu Shuang' in the first official position this summer? Why have I never heard of this thing?"
"Zhang Dashao" knows everything and says everything.
"Yulushuang is a pastry that originated in Jiangsu. It is made from the root of melon, ground into fine powder and steamed with mint frosting. Eat this in summer, reduce the fire and promote body fluid, sweetness does not hurt the stomach, no matter how good it is but."
"The taste of this kind of pastry is very delicate, with a refreshing mint flavor. It was tasted when Qianlong went to the south of the Yangtze River. Just because the taste was so delicious that the emperor was full of praise, this thing was listed as a tribute of the Qing Dynasty. Later, the method was passed on to the palace, and the inner house of the Qing Palace learned it."
"Nowadays, I'm afraid there is no local Jiangsu. This is the most authentic court detail. You have never heard of it. But I can teach you how to make it. You have someone who has money and a way, and wants to restore it. If so, it shouldn’t be difficult to find the raw materials to make it again.”
"Ouch! That would be great!"
Knowing the details, Ning Weimin was overjoyed immediately.
He never thought that he would get such a big deal by accident.
This Yulushuang sounds refreshing and delicious. If it can be made, it will be where he can overwhelm others.
"Master Zhang, of course I want to. Originally, I thought that Beihai Fangshan's strong point is the finer points of the court. I just can't do it if I don't follow his ass. I didn't expect that your old man would solve me with a casual move." problem."
"Hey, with this Yulushuang, in the future I will also have a brand name that is unique to this family. It may not be impossible to be the number one!" What's new about pea yellow and Aiwowo?Now that Niujie is everywhere, isn’t it easy to buy?I have to say that you are amazing!You are the real expert on what to eat in the palace! "
After boasting a few words, he picked up the menu and continued to look down, but Ning Weimin couldn't help becoming more curious.
"Hey, Master Zhang, what kind of dish is the clear soup jasmine in the first official seat of the summer? Can this jasmine be considered a big dish? I know that it can be made into tea. How can I eat it?"
"Hi, this is the seasonal cauliflower..."
From the mouth of "Zhang Dashao", unexpectedly came out another elegant word that Ning Weimin had never heard before.
"The palace must have a side that is not ordinary. Every summer and autumn, seasonal flowers, fruits and vegetables are indispensable. What you eat is fresh and elegant."
"This is not the only one. Take a good look. Among the three summer seats, like the tuberose soup, peach soup, sweet and sour cherry meat, fried jade spring sticks, fried bananas, Jiangmi lotus root, and peach blossom pan that I listed for you, Both belong to the flowers and fruits eaten in summer."
"As for the clear soup Jasmine, this dish, like Yulushuang, is also from the south of the Yangtze River. In essence, it is actually stewed chicken breast, shredded bamboo shoots, and shredded mushrooms with clear chicken soup. The ingredients and The taste is quite similar to boiled cabbage."
"The really amazing thing is that when serving the table, one or two fresh jasmine flowers should be sprinkled into the soup in front of the guests. Immediately, the soup will be fragrant, and the taste of jasmine flowers is extremely strong, just like magic. And changing the raw materials appropriately It’s not bad, if chicken breasts are exchanged for duck tongues, it’s jasmine duck tongues.”
Learn a lot!Really learned!
Ning Weimin, who always likes to have a small kidney when he eats skewers, is really the kind of person who doesn't know where to spend his money, and doesn't know how to spend it if he wants to.
On his own, he never dreamed of such a delicious and interesting dish.
How about our way of cooking is a university question worthy of lifelong study!
Or say that a good chef is called a culinary master!
That's really different!
In Ning Weimin's eyes, "Zhang Dashao" is undoubtedly like "Qi Baishi" at the auction.
"Whoosh", the value soared.
But it's not over yet, this time Ning Weimin didn't allow a few more compliments.
"Zhang Dashao" took the initiative to explain to Ning Weimin that his intentions in other places were a magnificent article.
"Okay, don't ask me one by one. It's too troublesome. Let me explain it to you, so as to save you from looking at more things you don't understand."
"The menu I listed for you, apart from considering the cost and transportation of some raw materials, is mainly modeled after the real Hanxi in the palace. The real full banquet is actually a pure pastry banquet. Only Hanxi is universal. The cooking dishes. The court has the rules and characteristics of court food, you understand, understand, the closer you cook, the more authentic it will be."
"First of all, the diet of the Qing Palace is seasonal, and the emperor will adjust his diet according to the changes of the seasons. For example, at the end of winter and early spring, two hot pots are set up, and at the beginning of April in the lunar calendar, the hot pots are removed and cold dishes are replaced. Venison and mutton are eaten for three months in winter, and mutton is eaten in summer. Drink burnt rice porridge and mung bean porridge in Sanfu."
"In terms of raw materials, imperial meals include good things from all over the world. In terms of taste, they also include Shandong cuisine, Suzhou and Hangzhou cuisine, and Manchu flavors, and even some special foods from Mongolia, Tibet, Hui, and North Korea. So why? Of course, I have to try my best to reflect all these characteristics of the menu you compiled."
"I won't talk about the Shandong cuisine in this summer menu. You have eaten and seen a lot. Suhang cuisine, I will talk about the Yulushuang and Huaguocai just now, and it's nothing. The key is the Manchu cuisine. , now in the capital, basically you can’t see it. It’s not only the weakness of Fangshan and Tingliguan. I guess you are also very unfamiliar with many things.”
"Let's talk about the pastries in the banquet first. What I'm writing about later is Suye pastry, which is a paste cake. This is a common pastry used by the Manchus for sacrifices. There are a lot of sticky foods that surge during sacrifices in the Qing Palace. There are also some Seasonal. In winter, use battered cakes and sticky cakes. In May and June, linden leaf cakes and oak leaf cakes. In July and August, persimmon leaf cakes and paste cakes. In September and October, use bean flour cakes, san cakes, and water Dumplings. These sticky pasta used to worship the gods are collectively known as sacrificing cakes.”
"And these things are not difficult to make, such as linden leaf cakes, oak leaf cakes, and persimmon leaf cakes. They are all made of yellow rice noodles, filled with bean stuffing, and steamed in a drawer. To put it bluntly, they are the most common in the Northeast. The sticky bean buns, the only difference is the outer leaves. But don’t look at only the leaves, with the leaf fragrance, the flavor will naturally be different. As long as you can find these leaves, it is relatively easy to achieve the original flavor.”
"As for the sour soup and glutinous rice noodles in the dim sum below, these are also ancient Manchu noodles. They are good things for refreshing the heart and nourishing the stomach in summer, and there is still no difficulty in making them. The sour soup is fermented with corn water mill. A kind of thick noodles with a smooth taste and a refreshing taste. Santiaoer is made of buckwheat noodles or northeast sticky sorghum rice noodles, kneaded into thin strips with hydrated noodles, cooked in a pan or fried in a pan, and mixed with marinated sauce. The taste is chewy and very tasty."
"In short, don't look at these things as ordinary, but with these things, your court meal can be considered to have a Manchu flavor. Because this kind of thing is the hometown meal of the Manchu people, and they came to the capital from the northeast with Shunzhi. Absolutely It’s not Fangshan’s minced meat biscuits, it’s something of unknown provenance.”
(End of this chapter)
Thanks to "Zhang Dashao"!
Under his guidance, Ning Weimin successively obtained broth noodles and old noodles, all of which were miraculous.
For the catering industry, there is nothing but a weapon that guarantees to make money.
This undoubtedly further strengthened Ning Weimin's sense of anticipation for "Zhang Dashao"'s other two promises.
I think the menu compiled by "Zhang Dashao" must be good, and the people who introduce me must be extraordinary.
It has to be said that Ning Weimin's intuition is quite correct.
What is an expert?That is, there are never mistakes.
A few days later, when the weekend came again. The menu handed over by "Zhang Dashao" really lived up to expectations.
Ning Weimin gained insight again and received a big surprise.
When it comes to the highlights of this menu, or the unique advantages, it mainly focuses on three points.
First of all, the menu of "Zhang Dashao" is not like Beihai Fangshan or Tingli Restaurant.
Jingcai has a pleasant name, and specially selects luxurious dishes, and the table is beautiful with delicacies from mountains and seas.
I'm afraid that the banquet and the names of the dishes will not be imposing and auspicious.
The old man's menu is almost called by his real name according to the ingredients.
Therefore, the taste and raw materials are basically distinguishable, and it looks quite simple.
However, there are many dishes that should be new things.
It's all new to Ning Weimin, and it looks quite fresh.
Secondly, the menu set by the old man is not static, but changed according to the four seasons of spring, summer, autumn and winter.
What season is it, what should be eaten, the combination of meat and vegetables, and complementary meals.
This is not only beneficial to people's appetite, but also beneficial to people's health, which is quite scientific.
It is the production cost, and the old man also made a distinction between high and low according to today's prices.
In this way, customers have one more choice, which is rich and thrifty.
There is one last item, and that is the word "full".
This "whole" does not reflect the completeness of delicacies from mountains and seas, nor does it reflect the comprehensiveness of various cooking skills.
It is reflected in the complete program and category of dishes.
The menu given by the old man is in addition to dried fruits, fresh fruits, candied fruit, cold cuts, stir-fried dishes, big dishes, and pasta that are usually served in banquets.
Additional content related to tea drinks, tea foods, hanging stove barbecues, fried goods, pastries, porridge, snacks, desserts, side dishes, and even special specialty foods has been added.
It can be said that the menu given by the old man is the most comprehensive menu that Ning Weimin has ever seen in his life.
Although it is not a full banquet of Man and Han, it is obviously better than the full banquet of Man and Han in the concept of ordinary people in terms of highlighting the court flavor and the pomp of officials.
For example, the summer seats in season.
The details are as follows:
The first official seat (ten people)
Tea drinking: to Fengxiang tea
Four fresh fruits: peach, kumi grape, lychee, honeydew melon
Four candied fruits: candied white pear, candied ginkgo, dried melon strips, dried apple
Four dried fruits: walnut sticks, pine nut sticks, honey hazelnuts, creamed almonds
Four products of table pastry: Yulu Cream, Rose Cake, Pea Yellow, Aiwowo
Four Cold Meats: Roast Lamb, Shrimp Loin, Garlic Pork, Mustard Duck Feet
Four small dishes: Babaocai, Dried Orchid Beancurd, Hundred Flowers Chicken Jelly, Vegetarian Egg
Four stir-fried dishes: it resembles honey, soft fried sweet and sour pork, fried squid, jade shoots and bracken
Four Great Seas: Braised Shark’s Fin in Red, (Bowl with Main Course: Braised Fish Maw, Stewed Fish Bones) Clear Soup Jasmine (Bowl with Main Course: Braised Duck Tongue, Stewed Chestnuts), Bird’s Nest with Rock Sugar (Bowl with Main Course: Steamed Lotus Seed, peach soup), crab roe (cooked bowl with main course: fish fillet, sea cucumber)
Two dim sum dishes: fried banana, sour soup
(Note: Four seas plus two dishes of dim sum can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging roast duck and a case of boiled milk pig)
Four meals: fried hump shreds, three slices of boiled meat, sweet and sour cherry meat, mussels and shrimp soup
There are also rice porridge with meals: lotus leaf porridge, burnt rice porridge, soybean milk porridge, mung bean porridge, and porridge and fruit ten products, optional
Dessert: almond tofu, dried fruit, optional
Farewell to Yipin Fragrant Tea
The second tier of official seats (ten people)
Tea drinking: to Fengxiang tea
Four fresh fruits: banana, grape, longan, watermelon
Four candied fruits: candied green plums, candied dates, preserved peaches, dried apples
Four dried fruits: sticky peanuts, pine nuts, strange beans, fried almonds
Four products of table pastry: Yulu cream, mung bean cake, tuckahoe cake, Su Ye pastry
Four Cold Meats: Boiled Chicken, Fried Jade Spring Sticks, Cold Chickpeas, Hundred Flower Fish Jelly
Four small dishes: Babaocai, cucumber with shrimp oil, pimple cherry, kimchi
Four stir-fried dishes: fried duck diced in sauce, golden meat, fried fish fillet, fried fresh mushroom
Four Great Seas: Fish Maw in Milk Sauce, (Bowl with main dish: stewed water chestnuts, stewed kudzu rice), tuberose soup (bowl with main dish: stewed lily, loofah), sea cucumber with crab meat (bowl with main dish: Braised diced shrimp, stewed razor clam), peach pan (bowl with main course: candied plums, candied yams)
There are two dim sum dishes: fried spring rolls and mixed noodles.
(Note: Four seas plus two dim sum dishes can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging oven roast duck, one roast chicken with pine needles, and two roast squabs)
Four meals: Suzao elbow, tile fish, Bazhen tofu, wax gourd Xierzhan
There are also rice porridge with meals: lotus leaf porridge, mung bean porridge, and porridge and fruit six products, optional
Dessert: Onion cheese, dried fruit, optional
Farewell to Yipin Fragrant Tea
The third tier of casual seating (ten people)
Four cold meats: Jiangmi lotus root, pork chop with ginger sauce, spiced quail eggs, shredded chicken mixed with cucumber
Four side dishes: Spicy shredded cabbage, mustard pie, milk melon, golden cake
Four stir-fried dishes: slippery tenderloin, fried fish fillets, fried eight pieces, fried three delicacies
Four Seas: Braised Pork with Vinegar, Roasted Prawns, Peach Blossom Pan, Jade Soup
Four pastries: donkey rolls, kidney bean rolls, wishful rolls, milk cakes
(Note: Four seas plus two dim sum dishes, which can be replaced with the same package of Desheng Bao plus soy sauce plate, or a set of hanging oven roast duck and a pine needle roast chicken)
There are also rice porridge with meals: lotus leaf porridge, mung bean porridge, and four kinds of porridge and fruit, optional
Dessert: Mixed Watermelon Cup
It must be admitted that even if you only look at this summer menu, you can already appreciate the advantages of the previous analysis.
First of all, let's talk about the grades.
From the name of the dishes, each file can clearly see the changes and differences in the quality of the dishes.
Moreover, among the three tiers of banquets, only the lowest tier of simple banquets, the number and style of dishes, is comparable to Fangshan Restaurant and Tingli Restaurant.
The advantage of this is that, first, it is convenient for customers to make choices according to their own needs.
Second, it also means that if you really want to sell the official seat, the price will at least double the price of the casual seat.
Even if the unit price of Ning Weimin's dishes is lower, the price of a table of official seats can easily surpass that of Fangshan Restaurant and Tingli Restaurant.
What's more, there is an important difference between the official seat and the casual seat that needs to be explained.
It is just that the portion of the dishes in the official table is small, and it is enough to ensure that one person can taste one bite, otherwise there are so many dishes, it is definitely not enough to finish.
That is to say, the cost of an official seat is actually not much higher than that of a casual seat if the rare ingredients are not counted.
This is very convenient for obtaining huge profits, which is simply in line with Ning Weimin's wishes.
In addition, judging from the content of the dishes, such a menu is quite attractive.
There are no auspicious dish names such as "Phoenix Wearing Golden Clothes", "Phoenix Lying in the Nest", and "Songhe Yannian", but you can intuitively see the ingredients and collocation of the dishes.
Originally, because of the hot weather in summer, people have no appetite.
But because of this, whether it is the seasonal sense of seasonal delicacies or the fresh and elegant taste in the menu.
In Ning Weimin's eyes, it irritated his lips and teeth, and made him hungry.
I really hope that the restaurant will open soon, so that I can get rich as soon as possible.
What's more, there are some things that he has never heard of or seen, and his curiosity is also overwhelming.
According to the Yulushuang in the pastry, for example, this is a rather abrupt example.
Think about it, in the midst of a lot of simple and original dish names, such an elegant name suddenly appeared.
Of course it's confusing.
So Ning Weimin couldn't help asking.
"Master Zhang, what is the 'Yulu Shuang' in the first official position this summer? Why have I never heard of this thing?"
"Zhang Dashao" knows everything and says everything.
"Yulushuang is a pastry that originated in Jiangsu. It is made from the root of melon, ground into fine powder and steamed with mint frosting. Eat this in summer, reduce the fire and promote body fluid, sweetness does not hurt the stomach, no matter how good it is but."
"The taste of this kind of pastry is very delicate, with a refreshing mint flavor. It was tasted when Qianlong went to the south of the Yangtze River. Just because the taste was so delicious that the emperor was full of praise, this thing was listed as a tribute of the Qing Dynasty. Later, the method was passed on to the palace, and the inner house of the Qing Palace learned it."
"Nowadays, I'm afraid there is no local Jiangsu. This is the most authentic court detail. You have never heard of it. But I can teach you how to make it. You have someone who has money and a way, and wants to restore it. If so, it shouldn’t be difficult to find the raw materials to make it again.”
"Ouch! That would be great!"
Knowing the details, Ning Weimin was overjoyed immediately.
He never thought that he would get such a big deal by accident.
This Yulushuang sounds refreshing and delicious. If it can be made, it will be where he can overwhelm others.
"Master Zhang, of course I want to. Originally, I thought that Beihai Fangshan's strong point is the finer points of the court. I just can't do it if I don't follow his ass. I didn't expect that your old man would solve me with a casual move." problem."
"Hey, with this Yulushuang, in the future I will also have a brand name that is unique to this family. It may not be impossible to be the number one!" What's new about pea yellow and Aiwowo?Now that Niujie is everywhere, isn’t it easy to buy?I have to say that you are amazing!You are the real expert on what to eat in the palace! "
After boasting a few words, he picked up the menu and continued to look down, but Ning Weimin couldn't help becoming more curious.
"Hey, Master Zhang, what kind of dish is the clear soup jasmine in the first official seat of the summer? Can this jasmine be considered a big dish? I know that it can be made into tea. How can I eat it?"
"Hi, this is the seasonal cauliflower..."
From the mouth of "Zhang Dashao", unexpectedly came out another elegant word that Ning Weimin had never heard before.
"The palace must have a side that is not ordinary. Every summer and autumn, seasonal flowers, fruits and vegetables are indispensable. What you eat is fresh and elegant."
"This is not the only one. Take a good look. Among the three summer seats, like the tuberose soup, peach soup, sweet and sour cherry meat, fried jade spring sticks, fried bananas, Jiangmi lotus root, and peach blossom pan that I listed for you, Both belong to the flowers and fruits eaten in summer."
"As for the clear soup Jasmine, this dish, like Yulushuang, is also from the south of the Yangtze River. In essence, it is actually stewed chicken breast, shredded bamboo shoots, and shredded mushrooms with clear chicken soup. The ingredients and The taste is quite similar to boiled cabbage."
"The really amazing thing is that when serving the table, one or two fresh jasmine flowers should be sprinkled into the soup in front of the guests. Immediately, the soup will be fragrant, and the taste of jasmine flowers is extremely strong, just like magic. And changing the raw materials appropriately It’s not bad, if chicken breasts are exchanged for duck tongues, it’s jasmine duck tongues.”
Learn a lot!Really learned!
Ning Weimin, who always likes to have a small kidney when he eats skewers, is really the kind of person who doesn't know where to spend his money, and doesn't know how to spend it if he wants to.
On his own, he never dreamed of such a delicious and interesting dish.
How about our way of cooking is a university question worthy of lifelong study!
Or say that a good chef is called a culinary master!
That's really different!
In Ning Weimin's eyes, "Zhang Dashao" is undoubtedly like "Qi Baishi" at the auction.
"Whoosh", the value soared.
But it's not over yet, this time Ning Weimin didn't allow a few more compliments.
"Zhang Dashao" took the initiative to explain to Ning Weimin that his intentions in other places were a magnificent article.
"Okay, don't ask me one by one. It's too troublesome. Let me explain it to you, so as to save you from looking at more things you don't understand."
"The menu I listed for you, apart from considering the cost and transportation of some raw materials, is mainly modeled after the real Hanxi in the palace. The real full banquet is actually a pure pastry banquet. Only Hanxi is universal. The cooking dishes. The court has the rules and characteristics of court food, you understand, understand, the closer you cook, the more authentic it will be."
"First of all, the diet of the Qing Palace is seasonal, and the emperor will adjust his diet according to the changes of the seasons. For example, at the end of winter and early spring, two hot pots are set up, and at the beginning of April in the lunar calendar, the hot pots are removed and cold dishes are replaced. Venison and mutton are eaten for three months in winter, and mutton is eaten in summer. Drink burnt rice porridge and mung bean porridge in Sanfu."
"In terms of raw materials, imperial meals include good things from all over the world. In terms of taste, they also include Shandong cuisine, Suzhou and Hangzhou cuisine, and Manchu flavors, and even some special foods from Mongolia, Tibet, Hui, and North Korea. So why? Of course, I have to try my best to reflect all these characteristics of the menu you compiled."
"I won't talk about the Shandong cuisine in this summer menu. You have eaten and seen a lot. Suhang cuisine, I will talk about the Yulushuang and Huaguocai just now, and it's nothing. The key is the Manchu cuisine. , now in the capital, basically you can’t see it. It’s not only the weakness of Fangshan and Tingliguan. I guess you are also very unfamiliar with many things.”
"Let's talk about the pastries in the banquet first. What I'm writing about later is Suye pastry, which is a paste cake. This is a common pastry used by the Manchus for sacrifices. There are a lot of sticky foods that surge during sacrifices in the Qing Palace. There are also some Seasonal. In winter, use battered cakes and sticky cakes. In May and June, linden leaf cakes and oak leaf cakes. In July and August, persimmon leaf cakes and paste cakes. In September and October, use bean flour cakes, san cakes, and water Dumplings. These sticky pasta used to worship the gods are collectively known as sacrificing cakes.”
"And these things are not difficult to make, such as linden leaf cakes, oak leaf cakes, and persimmon leaf cakes. They are all made of yellow rice noodles, filled with bean stuffing, and steamed in a drawer. To put it bluntly, they are the most common in the Northeast. The sticky bean buns, the only difference is the outer leaves. But don’t look at only the leaves, with the leaf fragrance, the flavor will naturally be different. As long as you can find these leaves, it is relatively easy to achieve the original flavor.”
"As for the sour soup and glutinous rice noodles in the dim sum below, these are also ancient Manchu noodles. They are good things for refreshing the heart and nourishing the stomach in summer, and there is still no difficulty in making them. The sour soup is fermented with corn water mill. A kind of thick noodles with a smooth taste and a refreshing taste. Santiaoer is made of buckwheat noodles or northeast sticky sorghum rice noodles, kneaded into thin strips with hydrated noodles, cooked in a pan or fried in a pan, and mixed with marinated sauce. The taste is chewy and very tasty."
"In short, don't look at these things as ordinary, but with these things, your court meal can be considered to have a Manchu flavor. Because this kind of thing is the hometown meal of the Manchu people, and they came to the capital from the northeast with Shunzhi. Absolutely It’s not Fangshan’s minced meat biscuits, it’s something of unknown provenance.”
(End of this chapter)
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