Recently chased "Qing Ping Le" to catch up with the fascination!
Inside, there is a series of Northern Song Dynasty "xueba", with exquisite and gorgeous jewelry, which makes people look dazzling.
But these are not the most attractive to the editor, I don't know if you noticed, "Qing Ping Le" is simply "the big Song on the tip of the tongue"!
A wave of dish names came: candied fruit, hot lamb, fish minced corn soup, lychee white loin, vegetable soup gourd...
Have the throats of Chongqing foodies slid up and down vigorously? Although the Northern Song Dynasty has a history of thousands of years, these delicacies can be eaten today, and the friends in Chongqing do not have to be hungry!
Hand-picked by the official - candied fruit
When Zhao Zhen was a young prince, he liked to eat candied fruit made by Imperial Concubine Li Shunrong.
Candied fruit is a food product that is marinated and processed with sucrose or honey. All over the Tang Dynasty, honey was used to soak the fruit in tribute, which was an early form of candied fruit.
In the Song Dynasty, the sugar making process was developed, and there was a "honey frying bureau" specially produced, and the production of candied fruits was more refined, and it was also developed into two major types of production methods: candied and dried sucrose.
Nowadays, candied fruits can be found everywhere, such as plums, dried apricots, preserved apples, pineapple slices, rock sugar bayberry, nine-made tangerine peel, etc.
The same style of palace banquet - hot lamb
Mutton was one of the main meats of the Northern Song Dynasty, and the most common court dinner in the play was hot lamb. After Zhao Zhen returned to the palace, the attendants specially heated the lamb for him to enjoy. It should be known that the imperial chef of the Song Dynasty once used 1,000 kilograms of mutton a day, which shows the great demand for mutton in the court.
Since there were already salt, ginger, pepper and other seasonings at that time, it is conceivable that this bowl of hot lamb must be full of flavor, and the lips and teeth will be fragrant after eating.
Not only the royal family, the Song people are almost all mutton control, such as the famous old gourmet Su Shi has Shiyun "life love sheep hot, taste willing to be light and full", during his period of being degraded to Huizhou, because often can not buy mutton, you want lamb backbone roasted until the flesh is slightly charred, from the bone crack to remove meat to eat, and this dish is the prototype of "sheep scorpion".
Hot lamb is actually today's roast lamb, Chongqing foodies are certainly not strangers, not to mention kebabs, grilled lamb chops, even roast lamb!
Empress Cao's favorite, lamb shortbread
People who have watched "Qing Ping Le" may remember that on the night of the big wedding, the official family released Empress Cao's pigeons, and only Mao Ze cared that she did not eat dinner, and specially bought Dan Shu's favorite lamb shortbread.
Lamb shortbread is actually made through four processes, such as pastry, noodles, cake making, and pan-frying, this traditional snack is crisp but not broken, oily but not greasy, crispy and delicious, and has been passed down to this day.
In Chongqing, it is rare to make cakes with lamb as a filling, but you must have eaten pork and beef pie, bite down, fresh and crisp!
If you want to, do a few to share with your family, it is also excellent!
Miao Niangzi homemade - osmanthus sugar porridge
In the play, in order to let Renzong eat and not be angry anymore, He'er personally made osmanthus sugar porridge for one night. This bowl of porridge is thick and not paste, red date white porridge, attractive color, osmanthus flowers fragrant.
Porridge is called porridge among the population of Chongqing. Whether it is called osmanthus sugar porridge or osmanthus sugar porridge, it is not difficult to make a bowl. Glutinous rice, dried osmanthus flowers, red dates, red adzuki beans, white sugar, these ingredients are easy to buy, the high heat first soaked red adzuki beans into 8 points cooked, to cool the glutinous rice and red dates boiled, and then after the glutinous rice blossoms, under the dried osmanthus and sugar stir well and boil, until viscous.
Just such a bowl of sweet and sticky porridge, only eat a spoonful, suddenly feel the tongue is fragrant.
Of course, in Chongqing, the varieties of porridge you can boil at will, white porridge, vegetable porridge, baogu porridge, mung bean porridge, mixed grain porridge, lily lotus seed goji berry porridge,
The staple food of "Xueba" - burnt bread
In the fifth episode of "Qing Ping Le", "Xueba" Han Qi ordered in the restaurant, and finally ordered a staple food "burnt cake", which shows that people at that time already used pasta as a staple food, steamed cakes, burnt cakes, cooking cakes, soup cakes, steamed buns, dumplings...
Huang Chaoying of the Song Dynasty clearly recorded in his book "Miscellaneous Records of Vegetarians": noodles cooked in barbecue are called "burnt cakes"; noodles cooked with water are called "soup cakes", and pasta steamed on the cage drawer is called "steamed cakes".
And steamed buns were a staple food of the Song Dynasty. The steamed buns at that time were different from today's steamed buns, the steamed buns we ate were not stuffed, while the steamed buns of the Song Dynasty were more like the buns we ate, with fillings.
Burnt cakes are all too familiar to Chongqing foodies, sweet and salty, but I don't know if they are the same as the production methods of the Song Dynasty.
Street pastry – candied plum alabaster
The candied plum and snowflake cake that the official family ate at the Liang family shop was a very representative food at that time.
This kind of pastry is called an ice cream because of its snow-white color and sprinkled with shredded coconut, which looks like snowflakes. The taste of the snowflake cake is soft and sticky, and the candied plums on the cake are the icing on the cake.
For Chongqing foodies who are good at DIY, this is not a tricky thing, similar to today's coconut custard egg cream cake, and because the ingredients are now more abundant, this pastry is even more handy.
Mix the flour and yeast powder evenly, add the milk and knead into a dough, ferment to 2 times larger and set aside. Combine the minced coconut, sugar and eggs, stir and set aside. Knead the dough and divide into 3 equal parts. Roll out each dough into a dough cake of a similar size, lay flat on a gauze steamer, and top it with 1/3 of the custard coconut filling, plus a little cranberry, dates and other preserved fruits you like. Repeat this step three times. The cover will continue to wake up the cake blank to 2 times the original size. Turn on the steamer, steam for 20 minutes after the water is boiled, turn off the heat, wait another 10 minutes to open the lid and cut into pieces. Or cut the cake blank after waking up and steaming it.
A delicious snack – venison
In the play, Empress Cao Danshu places pieces of venison on a small oven and slowly roasts them, making venison for Song Renzong to eat.
Nowadays, it does not matter if you can't eat venison, pork jerky and beef jerky can be bought everywhere, and the preparation method is very exquisite: the meat is chopped into a meat paste, then rolled into slices, then grilled, and finally dried. Seasonings include honey, soy sauce, dark soy sauce, cooking wine and sesame seeds, so try the "ancient cooking" at home.
Refreshing side dish - shredded papaya
Empress Cao Danshu arranged the first breakfast for the official family after marrying into the palace, which was very intimate, with clear porridge, marinated dried meat, ginger shredded side dishes, etc., clear mouth and warm stomach, really a virtuous wife Benxian!
In the process of eating, the empress also introduced several special dishes to the official family, including meat with ginger shreds, fresh papaya shreds, which made him eat a joy, and peeked at the queen from time to time. Food is indeed a good helper to bring people closer together!
Papaya is a delicious fruit in everyone's eyes, but it is not indispensable to make refreshing side dishes, but Chongqing people seem to be bad at this bite.
It doesn't matter, Chongqing people love more refreshing side dishes, diving cabbage, sugar garlic, dried radish, brewing vegetables, pickled ginger, cold mixed with greens, etc., which is not a good tool for cooking and degreasing!
Source: Dalian food entertainment circle WeChat public account, public comment network WeChat public account, food world, curiosity zebra WeChat public account