The old talent minister, tofu milk, home cooking?

The hard-core answer is coming ~ when it comes to the palace Taoxiang sufu, we have to start from the origin. China's food culture has a long history. Dr. Sun Yat-sen once said: "The art of cooking is the product of civilization. If it is not a civilized race, the taste is not clear. If it's not clear, it's the culinary arts. The beauty of China cooking also shows the depth of evolution. " When it comes to bringing the concept of "never tire of delicacy" to the peak, it must be court food. Today, let's talk about the palace food culture:

Palace dining can be said to be ancient. China's first dynasty, the Xia Dynasty, first established "Zhengdong", which was the first official in charge of court banquets in the history of China. Later, it was Zhou Li that really established the palace food system. According to records, the officials in charge of court catering at that time were chefs, footmen, internal catering, external catering, Han people, judges, orcs, food doctors and so on. At that time, there were more than 2,000 officials and servants in the Summer Palace in charge of court catering. Since then, the court diet has experienced the Han, Cao Wei regime, Southern Dynasties, Northern Zhou, Sui, Tang, Song, Yuan, Ming and Qing Dynasties, and has been continuously improved and developed, eventually forming a complete court diet system, leaving many recipes and legends for future generations.

"All over the world, is it the land of kings?" In the choice of court dishes, it is bound to gather sources from all directions and take the beauty of the world. Food specialties from all over the country are continuously transported to the court; At the same time, the royal family itself has a large area of Huangzhuang, in which the fruits and vegetables planted are also one of the main sources of court food. According to historical records, in the second year of Zheng He (112), Song Huizong hosted a banquet in Taiqing Building to entertain nine ministers, including Cai Jing, the master of the dynasty. After the banquet, Cai Jing wrote in a diary entitled "Banquet in Taiqing Building": "Out of the inner government, wine, jewelry, wine glasses, horses, water and wine glasses. When it comes to food in all directions, the snail clam shrimp is white, the Qiongzhi in the South China Sea, the Yu Rui in Dongling and the things in the sea are all wrong ... ",from which we can see the richness of court dishes and the essence of material selection.

Finally, I will bring you the palace fermented bean curd rice fragrant meat developed by the R&D Center of Laocaichen Group. This kind of fermented bean curd is ruddy in color, fat but not greasy, instant in mouth, rich in gravy and endless in aftertaste. Come and learn ~

Staple food: three flowers and five layers of pork belly, lotus grass

Ingredients: salt, sugar, white pepper, chicken powder, onion, ginger, garlic, pepper, aniseed, kaempferia kaempferia, pepper segments, old talent vinegar, spiced cooking wine, umami oil consumption, fresh soy sauce and southern milk.

Step 1: the pork belly is depilated and blanched for 20 minutes with a spray gun;

Step 2: scrape and wash the skin with a knife;

Step 3: put it on a sticky board and cut it into 2cm cubes;

Step 4: when the oil temperature reaches 50%, fry the diced meat until it is golden and fragrant;

Step 5: Tie the meat with Ma Lian grass to prevent cooking deformation;

Step 6: put oil in a hot pan. When the oil temperature is 40% hot, add garlic, onion and ginger slices to stir fry until fragrant, and add pepper, aniseed, kaempferia kaempferia and pepper slices to stir fry until fragrant.

Step 7: Add old talent fermented bean curd, spiced cooking wine, salty oil-consuming soy sauce and south milk seasoning;

Step 8: add 300ml of clear water to prepare the soup base, add appropriate amount of salt, chicken powder, sugar and white pepper and mix well;

Step 9: put the meat into the soup, boil it with high fire, stew it with low fire for 10 minute, then simmer it for 25-30 minutes, and take it out;

Step 10: Use your creativity and imagination to set the table. 、

Tip: The core of this dish is to blend all kinds of flavors together. There is an ancient idiom called "Ding Fu He He", which means that when cooking, five flavors blend together, so that all flavors can be fragrant. The "original flavor" in Lu's Spring and Autumn Annals wrote: "Reconciliation will be bittersweet. How many times, its anger is very small, all from the beginning, the change in the tripod, exquisite and delicate, unspeakable, unspeakable. " Therefore, cooking is not just about knowing the principle. Everyone needs to practice and explore according to their own tastes in order to really make delicious and satisfactory food. Come on ~