? Summer watermelon cup

Introduction: It is good food in summer, but for some people. Eating is really bad for your health. Cup is a good choice! Want to know how to make a watermelon cup?

Watermelon cup

Watermelon is also called cold melon and watermelon. Its juice is sweet, thin and refreshing, and it is known as "the king of fruit" and "natural white tiger soup". During the Tang and Song Dynasties, watermelon was introduced into the Central Plains from the Middle East through the Western Regions, so it was called "watermelon".

There are many diarrhea in summer, and juicy watermelon can stop diarrhea. Ye Shaoweng, a litterateur in Song Dynasty, recorded in Records of Four Dynasties: "Diarrhea is the first thing to taste. When he arrived first, he said, "I'm thirsty. I beg to give the melon first, and then diagnose the royal family. "God gives melons. Eat first and then feel that eating melon is sweet. Eat first and then ask,' Is this edible?' The late Lord said, "I am a capital crime, and I want to tell your majesty to eat this." The food was very suitable and the diarrhea soon stopped. Left and right. Q: "Where is this?" After the first one, he said, "You suffer from summer heat, so diarrhea, melons can cool your ears."

Huang Gongxiu's "Seeking Truth from Materia Medica" in Qing Dynasty said: "In dog days, the flesh of watermelon makes people feel dry. Men and women, big or small, eat all the time. They are really thirsty and eat sweet and red. Can lead the heart into heat, enter the small intestine and bladder meridian, make its chest feel cold and thirst disappear. Therefore, this book is suitable for treating Sun Yangming's heatstroke and thirst, and has the reputation of natural white tiger soup. " It can be seen that watermelon also has medicinal value.

"Watermelon Cup" is a famous dish in the Qing Palace in summer. Every summer, the chef will make a "watermelon cup", which is mellow and delicious. Emperor Guangxu and Empress Dowager Cixi loved it very much, and later it became a famous dish in the imperial banquet of the Qing Dynasty.

Method:

A watermelon, dig out the pulp of watermelon, and then add chopped ham, diced chicken, fresh lotus seeds, longan, walnuts, pine nuts, almonds and so on. Cover and simmer.

Usage:

Take it in summer, 1~ 3 times a day.

Efficacy:

Rich in nutrition, it can clear away heat and relieve summer-heat, quench thirst, induce diuresis and lower blood pressure, stop dysentery and relieve hangover, and can treat heatstroke, polydipsia, phlegm-heat asthma and cough, hypertension, edema and dysuria.

"Four pickles" in Qing Palace

It is said that in the early years of the Qing Dynasty, Qing soldiers attacked the Central Plains, and wars were frequent. Soldiers at that time often didn't have time to cook, so they heated raw meat with fire, cut it into small squares and carried it with them. When eating, they mixed some vegetables and sauce. This greatly improved the combat capability of Nurhachi's army. Therefore, after the Qing Dynasty entered Beijing, the custom of eating sauce in the army was inherited. Even for the royal diet, raw lettuce is indispensable.

After Empress Dowager Cixi listened to politics, the royal chefs were afraid that raw lettuce would spoil Lafayette. In order to keep their jobs and dare not violate the ancestral system, they figured out several dishes with a little bean sauce, namely fried cucumber sauce, fried hazelnut sauce, fried pea sauce and fried carrot sauce. Since then, it has been a home-cooked dish in the Qing dynasty, known as "four sauces", which is as famous as "four grasps" and has been passed down to this day.

Method:

Tender cucumber, lean pork each 3 liang, soy sauce, Jiang Mo, refined salt, Shaoxing wine, yellow sauce, wet starch, sesame oil, chopped green onion, cooked lard each appropriate amount.

1. Wash the cucumber, choose the part with less seeds at the tail and cut it into dices, mix well with refined salt, marinate the cucumber in water, pour it out, and cut the lean pork into dices.

2. Pour the cooked lard into a wok, heat it with high fire, stir-fry the diced meat, and move the wok to low fire when the water in the diced meat comes out and the noise in the wok increases; Wait until the water in the meat is exhausted and the noise becomes smaller, and then stir-fry for a while until the color of the meat turns from dark to light. Add chopped green onion, Jiang Mo and yellow sauce and stir fry. After the sauce is soaked in the meat, add diced cucumber, Shaoxing wine and soy sauce and stir-fry slightly. Thicken with diluted wet starch, then pour in sesame oil and stir fry.

Usage:

Take it with meals, with a proper amount daily.

Efficacy:

The meat is tender and fragrant, clearing away heat and promoting diuresis, detoxifying and diminishing inflammation.

Kimchi

Spicy cabbage has long played a disgraceful role. Readers may ask, why spoil an innocent dish like this? Actually, I didn't mean to be so nosy. I only blame the scene in the early 1980 s for leaving a deep impression on me. Whether it is a wedding or a funeral, there is still no ostentation and extravagance of today's eight cold bowls, no glass turntable, and no electric gadgets. Generally, it is a assorted platter with a diameter of 10 inch. All kinds of cold dishes are piled as high as hills, including smoked fish, white belly, preserved eggs, spiced beef, fried shrimp, plain duck and barbecued pork. As soon as the waiter put it in the middle of the table, a dozen pairs of chopsticks rained down, and the plate bottomed out in the blink of an eye. What that scene is about is really cool.

Young readers, don't laugh. At that time, the people of China had not yet emerged from the shadow of lack of materials, and they ate little and had little oil and water in their bellies. They eat and drink whenever they get a chance, not to mention two hills on one hill.

The restaurant is not expensive either. It's cruel to charge you 340 for a table. After passing this standard, the price bureau will come to you. Chefs should not only save costs on the raw materials of cold dishes and stir-fried dishes, but also ensure that everyone is full, preferably with more leftovers, so that both the host and the guest have face. Under this guiding ideology, the master of spicy cabbage thought of it. Therefore, the later assorted platters are all based on spicy cabbage. First, make a hill, and then put fish, meat and meat on it, which is better than today's vegetation. As soon as the guests let go to eat, the spicy cabbage surfaced. Besides, it tastes spicy and can't be wolfed down. If you are not careful, you will cough and sneeze, and your eyes will be filled with tears. Relax, use chopsticks gently, and drink more fresh orange water! Although spicy cabbage explains the saying "embroidered pillow with a bag of grass" with practical actions, it also plays a positive role in maintaining a decent diet for Shanghainese. The soul of dialectics is divided into two.

This concept of the hotel has also influenced the family banquet design of Shanghainese. It is in this dining environment that I learned to cook spicy cabbage. Choose a beautiful Chinese cabbage, the color is as white as the snow on the top of the mountain, preferably the one with water and few green leaves. From the appearance, it should be tight, not loose. Wash and shred cabbage for cooking. Chinese cabbage has a bitter taste and is not suitable for raw food. Then put it in a crock, add salt and knead it evenly, so that your hands will not be too heavy. You don't have to use a crock bucket. Never put it in an aluminum pot, it will leave a metallic smell. Shredded cabbage after salt is wrapped in gauze. If you can't find the gauze at the moment, you can also take off a mask and put a stone as the kind of baggage for the kannika nimtragol to return to her family. After that, a lot of water will seep out.

Shredded cabbage with incomplete dehydration can be put in a large bowl for later use. Wash a slice of ginger, peel it, cut it into filaments and pile it on the cabbage. Boil the oil, watch it smoke, pour half a bowl of spicy food casually, and a lot of orange oil bubbles will fly out of the pot and jump around. Fly to the neighbor's house, and grandma Wang will suffer. She kept coughing on the doorframe, which really cursed your little coffin. So you have to say hello to your neighbors before making spicy oil. Please close the door tightly. What is a friendly environment? Here it is.

Boil the spicy oil and pour it on the shredded cabbage. By the way, put some sugar in advance, depending on your taste. Then add some vinegar when the shredded cabbage is cold, depending on your taste. Don't add monosodium glutamate, spicy sauerkraut, and it's useless to add more monosodium glutamate.

Put it in the basin, and you will see orange oil slowly emerging around it, which is very pleasing to the eye. At home, let it cook a dish by itself.

Hot and sour cabbage tastes refreshing. It is an economical appetizer, best served with wine, and has a unique flavor wrapped in pancakes. In the 1980 s, it was the vanguard of Shanghai family banquets.

Now Shanghai Benbang Hotel sells spicy cabbage, but today's spicy cabbage is very expensive. After all, it takes some effort to do it, and the selling price is not higher than that of foie gras or drunk crab, so most restaurants are reluctant to do it. The Green Wave Gallery is made of spicy cabbage. When US President Bill Clinton visited Shanghai a few years ago, he and his colleagues had a working lunch in the gallery on the third floor. There was a very authentic spicy cabbage in eight cold pots. As a result, his big mouth daughter Chelsea ate too much, and the waiter immediately served one. Because the standard of this meal is RMB 100 per person, and this pot of spicy cabbage is no longer charged separately, strictly speaking, the president of the United States stole oil from the green corridor of the Shanghai Chenghuang Temple.

Conclusion: Do you also like watermelon? Let's change the way! Eating watermelon will also be fun.