I heard that Mr Dongpo is good at cooking. What can he do except Dongpo elbow?

Dongpo likes to eat bream, and there were poems praising its delicious taste. The poem reads: "When the sun shines on the river, it swims like a jade bottle. Who said shrink (anchovy is also called shrink), it is always cooked with greedy bait. Du Lao was very interested in this. He remembered Meng Sheng in the stream. I feel sorry for my son again today, and my eyes are full of tears. " As soon as he arrived in Huangzhou, he became interested in bream here, and often went to the river to fish bream for a picnic with Pan Sheng (decorated with Dalin) and others. It was impossible to know what to do at that time. According to the traditional practice in Huangzhou today, this kind of snapper can be braised, steamed and braised in oil, all of which are delicious.

Dongpo bream

Steamed broth

Raw materials:

A fresh bream (weighing about 1000g), cooked ham, water hair, clean winter bamboo shoots, chicken oil, lard, chicken soup, monosodium glutamate, Shaoxing wine, refined salt, pepper, onion and ginger.

Method:

(1) Remove scales and gills from the fish, gut the fish, wash it, cut flowers on both sides of the fish, sprinkle with salt, and put it on a plate. Slice mushrooms (pedicled and washed) and cooked ham, and put them on the fish at intervals. Cut the winter bamboo shoots into thin slices of cypress leaves and put them on both sides of the fish. Add onion, ginger (cypress) and Shaoxing wine.

(2) Put the wok on a big fire, add lard to cook it, secrete the soup of steamed fish, add chicken soup to boil, add monosodium glutamate and chicken oil, take out the wok, pour it on the fish and sprinkle with pepper.

braise in oil

Raw materials:

A strip of fresh snapper, pig fat, water-soaked magnolia slices, lard, sesame oil, monosodium glutamate, sugar, Shaoxing wine, soy sauce, red pepper, refined salt, onion and Jiang Mo.

Method:

(1) Scale the fish, remove the gills, gut it, wash it, diagonally cross the fish on both sides (five or six knives on each side), smear the fish with soy sauce and marinate it for five minutes. Pork fat, red pepper, shallots and magnolia slices are all cut into thick shreds one inch long.

(2) Put the wok on the fire, add sesame oil and cook until it is 80% cooked. Put the fish in a wok, turn it over with a spoon, and take it out when both sides of the fish are fried until light yellow.

(3) Remove the residual oil from the original wok, then put it into a big fire, add the fat, red pepper, shallots and magnolia slices, fry for two minutes, then put the fish into the wok, add Shaoxing wine, Jiang Mo, soy sauce, white sugar, monosodium glutamate, refined salt and clear water, and simmer for three minutes until the fish juice gradually thickens, that is, move to a small fire.

This dish is light and shiny, with crisp and smooth skin, tender meat, thick juice, delicious taste, salty and sweet with a slight spicy taste.

braise in soy sauce

Raw materials:

Fresh snapper, soaked magnolia slices, cooked lard, sesame oil, monosodium glutamate, white sugar, wet starch, Shaoxing wine, soy sauce, chopped green onion and Jiang Mo.

Method:

(1) Scale and gills the fish, cut off the internal organs and wash them, and make oblique cross cuts on both sides of the fish (five or six knives on each side). Slice magnolia into thin slices.

(2) Put the wok on high fire, add sesame oil to heat it, fry the fish to both sides of the wok, and add Shaoxing wine, Jiang Mo, soy sauce, salt, onion, magnolia slices, water, etc. Cooking.

After the soup is boiled, move it to medium fire 10 minute. After the fish is thoroughly tasty, put it on the fire and continue to cook for 3 minutes until the soup is thick, that is, take the fish out of the pot and put it on a plate.

(3) Put the original wok and soup on high fire, add monosodium glutamate and white sugar, thicken with wet starch, add cooked lard, and pour it on the fish noodles.

This dish is golden in color, rich in fat, delicate and waxy in meat, and extremely delicious.

-Dongpo steamed pig's head

Dongpo's "Notes on Qiu Chi" contains the ode to boiling pig's head: "Clean pot, shallow water, deep pressure wood." Yellow tapirs are as cheap as dirt, rich people refuse to eat, poor people don't know how to cook, and sometimes they cook a bowl at home, knowing that you don't care. "This story is also introduced:" (that is, in the late Tang Dynasty, officials were too upright, and in the early Song Dynasty, they paid homage to Ann, and were sealed in a book order after their death). He was very hungry and entered a village temple. The main monk was drunk and arrogant. He wants to cut it off, so the monk should not be afraid, be curious and beg. "The monk said that he could write poems, and he was ordered to steam dolphins and stand in the clouds:' The mouth is long and short with fat, and he has been eating mountain Chinese medicine seedlings for a long time (wild tender grass contains medicine). Banana leaves have been wrapped in the steaming place and poured with apricot pulp when cooking. Red, fresh and elegant are recommended by the golden plate (the vegetables and fruits displayed in the golden plate), and they are as fragrant as jade chopsticks (they will rot when poked with chopsticks). If you compare the roots, the roots will eat the vines themselves. I was overjoyed and called the purple clothes teacher. "

That is to say, the pig's head is washed, scraped, boned, coated with spices such as salt and ginger, wrapped in banana leaves, steamed in a cage for an hour or two, and topped with apricot sauce when cooked.

The northern Wei Dynasty's Book of Qi Yaomin also introduced the method of steaming pig's head: "Take pig's head and bone it. Cook it, cut it with a knife and marinate it in water. Sake steamed with salt and meat. Everything is in balance (properly seasoned). It is cooked with dried ginger and pepper. " This is somewhat the same as the method introduced by Dongpo.

Now there is pig's head meat with sauce in Huangzhou, and the practice is slightly the same as that mentioned earlier.

Jiangzhutou

Ingredients: a pig's head with a net weight of 3000g, 5.5g of Shaoxing wine, 0.5g of refined salt, 0.50g of rock sugar/kloc-,250g of sugar, 50g of onion, ginger slices, star anise and red yeast powder.

Methods: Put the pig's head in clean water, remove the hair with tweezers and scrape it clean. Put the pig face down on the chopping block, split it from the middle of the back of the head, dig out the pig brain, remove the bones, cut off the ears, and remove the pig's eyes, lymph, lips, earrings and nose. Cut the pig's face into two pieces and the chin into three pieces, then put it in a large pot, scoop in boiling water (submerged to a certain extent), cook for a few minutes on high fire, and skim off the foam. Put the pig's ears, lips and nose on the bottom of the bamboo counter, and then put the meat (skin up) on the bamboo counter. Add Shaoxing wine, scallion, ginger slices and star anise, cover the pot, after about one hour of medium fire, add sugar color and red yeast powder, cover the pot, burn for five minutes, simmer with low fire until crisp and rotten (about two hours), add crystal sugar slices and white sugar, and when the marinade thickens, take out the sauce meat and put it on a porcelain plate with the skin facing up. Slice when eating, and pour in the marinade (the extra marinade is reserved for next use).

Note: Put the wok on a big fire, add 50g sugar and 50g water to boil, and then stir with an iron spoon for one or two minutes. When the water is dried, move it to a small fire and continue stirring until it turns red and black. When smoke appears, pour in 100g boiling water, stir well, and the wok will turn brown.

-Dongpo Spring Pigeon

"Dongpo Collection" says: "Shu people value celery buds and miscellaneous pigeon meat." During his exile in Huangzhou, Dongpo cultivated land in the east of the city and found his beloved hometown celery in the ruins. This celery is shepherd's purse. This dish is found all over eastern Hubei. The "Qi" in Qichun was originally celery, because it was named "Qi" (celery). Dongpo picked up the unique practice of spring pigeons in his hometown. This is to take the pectoral muscle of turtledove, cut it into shreds, put it in a pig oil pan, stir-fry it with high fire until it is half cooked, then stir-fry it with celery, salt and soy sauce. This is the "Spring Pigeon".

Raw materials:

Turtle breast, tender celery, egg white, white sugar, wet starch, Shaoxing wine, lard, pepper, monosodium glutamate, refined salt, chopped green onion and Jiang Mo.

Method:

(1) Select the breast meat of Turtledove in early spring and put it in a clear water basin to remove blood, wash it, pat it loose with the back of a knife, shred it into a bowl, slightly dye it with Shaoxing wine and refined salt, and mix well with wet starch and egg white. Wash celery and shred.

⑵ Place the wok on the fire, add lard to 50% heat, and add pigeon meat to stir fry. When it is milky white, pour it into a sieve to filter the oil.

(3) Leave 50 grams of oil in the original wok, heat it with high fire, and when the celery shreds are slightly fragrant, add pigeon meat and stir fry, add Jiang Mo, sugar, monosodium glutamate, pepper and chopped green onion, stir fry for two minutes, and serve.

This dish has fragrant celery, tender pigeon meat and good game.