Chinese Food
Veggie menu Vol.2 is full of fragrance, revealing a hidden healing journey for you
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Zhongfeilu is said to have been collected by Wu Shi, a housewife of the Southern Song Dynasty. The recipe in the book is accurate and the words are simple. For example, the dish named rotten eggplant can be easily guessed from the name alone. Nine out of ten, it is a pickled eggplant with distiller's grains. Lin Hong, as a scholar in Shaoxing, is not as familiar with cooking as Wu, who controls the kitchen every day. But in addition to the recipe, what impresses people is the literary allusions in the book and the other compliments given by the literati to the delicious food. And [full of fragrance] is one of the most impressive things. Like the suhuangdu we made in the previous issue, the formula of manshanxiang also comes from Lin Hong's good friend Zheng Shi. According to the book, just grind dill, fennel, ginger and pepper into powder. When the vegetables are slightly boiling, put them together with cooked oil and sauce, and the whole mountain is full of fragrance.. Before cooking this dish, I thought it was full of fragrance
Cooking ingredients
Cooking Steps
Step1:Wash ginger, peel it and chop it into ginger powde
Step2:Prepare pepper, cumin and dil
Step3:Fire. Heat up the iron pot
Step4:Put in the prepared spice
Step5:Take out the prepared spices and grind them with a rolling pi
Step6:If you prefer delicate handle, you can use it after screenin
Step7:Restart the pot. Put in the ginger powder. Bake the surface water with a low heat
Step8:Pour in the prepared fragrance
Step9:Stir fry for a while and then serv
Step10:Pack the fried spices and take them at any time. About 45 times can be use
Step11:Fire again. Heat the oil. Pour the cleaned rape into the pot
Step12:Stir fry with a spatula until the rape is half cooke
Step13:Add soy sauce and a little spice to tast
Step14:Stir fry again and then dis
Cooking tips:[dill] a common spice in Ancient Book Recipes. It can be purchased on the market and online. Its fragrance is mild and unique. If you want to try the original delicacy included in Ancient Book Recipes, it is not recommended to replace it with other spices. [screening] in the original practice of shanjiaqinggong, there is no screening step. But there is a white inner shell in pepper. Generally, it is difficult to manually roll it into uniform particles that do not affect the taste. If the taste is delicate, it is recommended to use it after a screening. There are skills in making delicious dishes.
