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Confucius cuisine
Open classification: culture, food, diet, Shandong, Confucius
Historical vicissitudes, time flows. The rise and fall of feudal dynasties. After historical elimination, it is really rare that official dishes can be completely handed down. Confucian cuisine was preserved because of its special position in the feudal dynasty, and it was an official dish during the Qianlong period.
The Confucius House in Qufu, a famous Chinese cultural city, is also called the Duke House of Feast. This magnificent palace-style mansion, with six doors facing south, has the word "Shengfu" hanging on its forehead with a blue background and gold. It is the residence of Confucius' descendants.
In the feudal society of China, Confucius was not only the residence of the duke, but also the residence of the sage, which was "the best in the world" and even more important than the emperor's home. Rulers of past dynasties called the descendants of Confucius "saints". It was not until Chiang Kai-shek named Sun Comte, the 77th generation of Confucius, as the "Great Sage" in 1935 and treated him as a "special official" that he was all promoted to the rank.
From the Ming and Qing Dynasties to modern times, officials were listed as "the head of civil servants" because of the "attack on feast lords" in the previous dynasty, and their power was very prominent.
"Good food never tires of eating, and good food never tires of eating" is Confucius' exposition, which has been handed down as a famous diet saying. The descendants of Confucius in Confucius' house are even worse than saints in diet. Therefore, through the labor of thousands of chefs, unique Confucian cooking has been created.
There are basically two types of Confucian cooking. First, the banquet diet; One is a daily family meal. Banquet dishes and home-cooked dishes are sometimes shared by each other, but cooking is different.
The banquet in Confucius House is specially prepared for receiving distinguished guests, taking office, birthdays and family days, weddings and funerals, and happy birthdays. Banquet follows the rank of monarch, minister and son, with different specifications.
The first-class "Manchu-Chinese banquet" used to receive the emperor and the imperial envoys was set according to the specifications of the state banquet in the Qing Dynasty. It used a full set of silver tableware and served 196 dishes, all of which were delicacies, bear's paw, bird's nest, shark's fin and so on. Manchu's "roast whole sheep".
Another high-standard birthday party:
There are four "high pendants" on the banquet, which are pillars made of glutinous rice flour, like a thick candle, with patterns and glyphs made of various dried fruits outside, and auspicious words such as "Longevity is better than Nanshan" written on the silver plate, which become a special ornament of the banquet, solemn and elegant.
There are many anecdotes in Confucian cuisine: "Confucius Yipin Pot", named after the Duke who was a famous minister of the dynasty; "Going to court" and "holding carp" are all placed in the same tableware, which allegorizes that generations are officials and generations are in the DPRK. These dishes have a complete shape, so it is difficult to master the seasoning and shaping of the heat.
"Fairy Duck" is a big dish. In order to keep the original flavor, the duck is put into a casserole, covered with a piece of paper and steamed in water. In order to accurately grasp the time, burning incense when steaming will complete the time of * * * three incense, hence the name "immortal". According to legend, it was forced out. The Duke of Feast asked that this dish be served immediately while it was hot, without delay, without being boiled, and on time. The cook came up with a method of lighting incense and timing, which became a beautiful talk in cooking.
Confucius has a unique self-baked dish that doesn't touch fire. For example, baked mandarin fish in flower baskets: after seasoning and shaping the cooked mandarin fish, clean the oil and bread, wrap the fish tightly, put it on an iron hook and bake it on both sides with charcoal fire. Its taste is not diminished, and its color is white and tender. The eater knows its taste, but he doesn't know its method. It used to be a famous dish cooked by Confucius.
Roast duck, roast suckling pig and Confucius are all listed as banquet dishes, which are called "braised dishes", meaning that the baked dishes are ruddy and bright.
Another dish of Confucius House is "home cooking", ranging from rice porridge, pancakes, pickles and tofu to bean sprouts, Toona sinensis, eggs and eggplant. These snacks, which people often eat, have become unique dishes in Confucius' house after being carefully made by the chef. The principle is "fine dishes are cooked carefully, and fine dishes are fried with sugar". Therefore, the dishes of Confucius' family are also unique.
Bean sprouts, which are germinated and rooted, are fried quickly in clear oil, crisp and refreshing, and are appreciated by Emperor Qianlong. Toona sinensis bud is also a common vegetable in western Shandong in spring. Confucius collected several hundred kilograms of good Toona sinensis buds every year.
In Confucius' home cooking, local products are often used to cook various dishes. There are dozens of "shrimp" dishes, such as: Jade Shrimp, Rain Shrimp, Jade Shrimp, Sanxian Shrimp, Pine Nut Shrimp and Sufu Shrimp.
Steamed Tofu Stuffed with Vegetables
Ingredients: 750 grams of tofu, 25 grams of Tricholoma, 25 grams of winter bamboo shoots, 25 grams of horseshoe ham, 50 grams of scallops, 50 grams of sea cucumber, 50 grams of pork fat and lean meat, and 50 grams of fresh shrimp.
Methods: Scallop, sea cucumber, Tricholoma, winter bamboo shoots, fat meat and lean meat, water chestnut and ham were diced, blanched with shrimp and controlled to dry; Adding wine and pickling with refined salt; Elbow section; Peel tofu slices, cover each slice, dig a hole in the middle to fill the stuffing, cover, put elbow slices around, put into casserole, add broth and seasoning, simmer for 1 hour, and buckle in a bowl; Boil the original soup, thicken it and pour it on the tofu.
Shouzi duck soup
Ingredients: 250g boiled duck breast; 40 grams of lean ham; Tricholoma aquatic15g; 3 egg white; Shuifa winter bamboo shoots 15g.
Method: Dice duck breast and winter bamboo shoots; Sliced ham; A piece of Tricholoma is divided into two pieces and soaked in hairy soup with winter bamboo shoots; Beat the egg white into paste, put it in an oiled dish, trim it into a circle with a diameter of 15 cm and a thickness of 1 cm, steam it with ham strips for 2 minutes and take it out; Put three plates of soup, diced duck, diced bamboo shoots, mushrooms, cooking wine and salt into a spoon, boil to remove foam, pour into the soup plate, and push the steamed word "longevity" into the plate.
Cui Fei Xia Huan
Ingredients: 500g prawn, 200g tender cucumber.
Production method: Wash shrimps; Wash cucumber and cut into discs; Make a hole in the middle, put it on the shrimp tail and put it on the plate.
Put the shrimp in an 80% hot oil pan, pour it out and drain it; Heat the fragrant oil to 50% heat, choke the pot with pepper, add Jiang Mo, cooking wine, broth, refined salt and shrimp rings, and stir fry.
Bird's nest four big pieces
Ingredients: bird's nest and phoenix-tailed duck: water-made phoenix-tailed duck 100g, boiled duck 1 750g, lean ham 100g, chicken fillet 100g, and 2 egg whites.
Longevity shredded duck with red and white bird's nest: water-made anchovies 100g, cooked salted duck breast 50g, boiled duck breast 50g, chicken fillet 300g, and 2 egg yolks.
There are three fresh shredded chicken in bird's nest: water-borne anchovy 100g, boiled duck breast 75g, dried seaweed and sea cucumber 50g, pork fat 50g, horseshoe 10, egg white 3, clean mandarin fish 250g and fresh edamame 25g.
Fat chicken with bird's nest and Tricholoma giganteum:100g of water-borne Pleurotus tuber, about 500g of boiled hen, 200g of chicken fillet, 25g of fat meat and Tricholoma giganteum.
50 grams, 25 grams of water-borne mushrooms, and 3 egg whites.
Production method: bird's nest duck: mince ham, add egg white and mix well, and slice the remaining ham; Bone the cooked duck, cut it into rectangles, remove the ribs from the chicken fillet to make it into velvet, add egg white, broth and salt, stir it into chicken material, spread it on an oiled plate and mark it with "Wan", add the minced ham and steam for 8 minutes, and remove the remaining "Wan". Arrange duck pieces and ham slices alternately in a bowl, add three sets of soup and seasoning, steam for 60 minutes, pour the decanted juice into the bowl, and write "Wan" on it. Swallow food is cured around the word "ten thousand" Boil three sets of soup, defoam and pour into a bowl. Red and white shredded duck for bird's nest birthday: shredded duck breast, shredded dried salted duck breast; Tendons in chicken tenderloin were removed and processed into velvet. Take 1/5, add egg yolk and seasoning, stir into yellow material, steam 10 minute, take out, cut into powder, add egg white and mix well; The rest are added with egg white, three sets of soup and seasoning and stirred into chicken feed. Wash the swallowtail and control the water, and tear it into filaments. 4/5 of the white chicken material is smeared into a 10 trapezoidal block and placed in a plate, and a dovetail is placed at the interval between the red and white wires; The rest of the chicken feed is made into a circle and marked with the word "longevity". Fill in the yellow material and steam for 10 minute. Take out the word "longevity" and put it in steamed pieces around the room. Boil three plates of soup and put them in a bowl.
The bird's nest has no words and three fresh shredded duck: shredded duck breast; Dice sea cucumber and water chestnut; Chop dried seaweed, blanch edamame to make velvet, add egg white and mix well; Chinese mandarin fish meat, fattening into velvet, adding egg white, soup stock and seasoning, stirring into fish material, spreading 1/4 on an oiled plate, drawing into a circle, marking "nothing", and filling with bean paste; Add the remaining sea cucumber, water chestnut and dried seaweed, mix well, make into balls, dip the shredded duck evenly, steam for 10 minute, and put the shredded duck balls into a bowl. Wash and shred the anchovies and put them on the shredded duck eggs with the word "nothing" written on them. Boil three sets of soup, defoam and pour into a bowl.
Xinjiang bird's nest and mushroom fat chicken: beef tenderloin is made into velvet by removing fat, adding egg white, mixing three sets of soup into chicken material, blanching a piece of mushroom to dry, chopping mushrooms and mixing egg white, washing and shredding phoenix swallows. Boning the cooked chicken, shredding the cooking wine, and pickling with salt; Spread 2/3 of the chicken feed on the cooked chicken pieces, spread the rest on the oiled plate to form a circle, mark the word "Xinjiang", fill in the mushroom powder, steam in a cage for 10 minute, replace the steamed fat chicken with small elephant eye pieces, steam for 8 minutes, and buckle into a bowl; Put the word "Xinjiang" on the chicken nuggets, and put mushrooms and swallows around them. Boil three sets of soup to remove foam and pour into a bowl.
Fried shrimp buns with chrysanthemum
Ingredients: 250g of shrimp, 500g of lard, 3 egg whites, sea cucumber, mushrooms, horseshoe, ham and lard net.
Production method: Dice shrimp, sea cucumber, water chestnut, shiitake mushroom and ham, blanch and dry, then plate, add seasoning and marinate for 5 minutes, then add egg white and starch as stuffing; Cut the pig net oil into 5 small pieces with 8 cm square cubes, put the stuffing, wrap the mouth, and evenly dip it in egg white paste; Heat the oil pan to 50% heat, put the shrimp packages one by one, fry them until golden brown, take them out, and change them into four lotus petals. Serve.
Haimi Zhu Zhen Sun
Raw materials:
350g of pearl bamboo shoots and 50g of dried seaweed.
System:
Cut pearl bamboo shoots in half, blanch, cool with cold water, and control drying. When the sesame oil is cooked to 5: 00, stir-fry Jiang Mo, add cooking wine, add dried seaweed, pearl bamboo shoots, broth and refined salt, stir-fry and serve.