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It was too late to wait for the birthday, Zhou Yu added Miss's WeChat, and left with the mood of marrying a wife.

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Box tofu

Ingredients, tofu

Side ingredients, ground meat, water chestnut, fragrant ru

Ingredients, chopped green onion, ginger and garlic

Seasoning, oyster sauce, raw soy sauce, salt, flavor, sugar, water starch, sesame oil

Taste, salty and fresh

Technique, steaming

Features, beautiful shape, fragrant and palatable, juicy tofu moist

Process

1. Remove the old skin of the tofu, change the knife into pieces, fry it in the oil pan until golden and drain out, cut it after frying, dig out the tofu pulp, like a small box, fill it with water chestnut, fragrant ru, ground meat filling

2. Stir fragrant in the pot, add water to the tofu with small ingredients and wine, steam it in the steamer for 15 minutes, take it out, rinse the leeks, and tie it to the tofu

3. Return the original juice to the pot and pour it on the tofu

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Court beef patty

Ingredients: eggs, wheat flour

Excipients: green onions, Shao wine, light soy sauce, pepper, drinking water, baking powder, ginger, sugar

1 Add baking powder to water and stir well. Add the eggs, salad oil and stir well.

2. Add flour, knead into a dough, wrap it in plastic wrap and let it rise for half an hour.

3. Add minced ginger to the beef and mince it.

4. Add salt, Sichuan pepper powder, sugar, Shao wine, light soy sauce and water, stir in one direction, stir until the meat filling is thick and strong. Stir the ground beef. Slice the green onion and gently cnead it.

5. Knead the dough into a smooth dough.

6. Roll into long strips.

7. Brush the board with oil, place the dough on top and brush the dough with a brush. Cover the dough with plastic wrap and let it sit for about half an hour.

8. Press the small dough and roll it out with a rolling pin into a thin cake, the thinner the rollout, the more distinct the layer. (People are long rolling, and I am also rolling long strips for this, but in the process of operation, I found that the dare to come out is too wide, and the cake is too big, so I changed it to a small round cake embryo rolling).

9. Place the ground beef on one end of the dough. Sprinkle with chopped green onions. Sprinkle with a pinch of pepper.

10. Fold one side of the dough in a triangular shape to cover the meat filling.

11. Fold the other side one more time and roll it up slowly. Stretch slowly while folding, and make the crust as thin as a cicada's wing. After rolling it up, don't press it yet, and let it aside.

12. When the cake is ready, slowly press the cake into a thin cake with your hands.

13. Heat the pan, pour in the oil that has not covered the bottom of the cake and put the cake into the pan.

14. Fry the cake on both sides until golden brown.

The next day, Zhou Yu got two excellent delicacies, but although the food is good, it is also necessary to avoid gaining weight! How happy you are when you eat, how sad you are when you lose weight.

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At 9:30, today is a small meeting of the hotel for seven days, Zhou Yu stood in the position of the head chef and began Mr. Zhou's speech, he is a dry catering, and the natural speech is about food: Chinese food culture:

The popularity of stone grinding

From the Neolithic period to the Yin Shang period, the processing of grain has been relatively primitive and simple. The ancestors used grinding plates, grinding rods, pestles and mortars to rough process the grains, and it was difficult to provide a large amount of shelled net rice. In the Zhou Dynasty, the emergence of Shi Qi was a leap forward in the initial processing method of grains. Stone mill, that is, stone grinding. The primary processing of grains has changed from milling to grinding. With the popularization of stone mills, the dietary conditions of the Zhou people have been greatly improved.

Meat begins to be processed

Compared with grain processing, meat processing in the Zhou Dynasty was more elaborate. In addition, as a selection of meat for the first processing, it is as important as the subsequent cooking. In particular, the selection and cooking of all kinds of meat enjoyed by the Zhou royal family and nobles during sacrifices and banquets were handled by the special official offices "internal dumplings" and "external dumplings". The Zhou people have fully understood how to select healthy livestock and poultry that are free of disease and no special fishy smell, and identify various parts of livestock and poultry, and then slaughter. When eating, all kinds of dishes have a fixed position, and the eating process is also carried out, which is determined by the cutting of the meat into different shapes.

The appearance of Hachizhen

The emergence of the "Eight Treasures" in the Zhou Dynasty marked the formation of cooking as an important art, showing the exquisite skills of the Zhou people and the scientificity of food and drink. Take the pork as an example, first wash and peel the piglet, the real jujube in the belly, wrap it with wet mud, roast it dry, peel the mud to take out the piglet, and then paste the pig's body with rice flour, fry it thoroughly, cut it into slices, match the ingredients, and then put it in the small ding, put the small ding in the big wok ding, stew it for three days and three nights in a row, and season it with sauce and vinegar after getting out of the pot. This dish has adopted three cooking methods, such as roasting, frying, and stewing, and there are more than ten processes. "Bazhen" set a precedent for using a variety of cooking methods to make dishes, and the dazzling variety of dishes in later generations were developed on this basis, and even the name of the dish was also copied from "Bazhen", and there are still "Bazhen Cake", "Bazhen Noodles", "Babao Porridge" and so on.

Four major cuisines were born

During the Spring and Autumn Period and the Warring States Period, various ethnic groups integrated with each other, and gradually formed two major flavors of the north and south in the food culture. In the north, the ancient Qilu food culture has a long history and relatively developed cooking technology, forming the prototype of China's earliest local flavor cuisine - Shandong cuisine.

In the south, the Chu people unified the southeastern half of the country and occupied today's "land of fish and rice". "There are swordfish in spring, anchovy in summer, fat ducks in autumn, and vegetables in winter." Throughout the year, aquatic products, livestock and poultry vegetables are put on the market, which provides superior material conditions for the development of cooking technology. Due to the integration of the folk customs, folk customs and eating habits of many ethnic groups in the south, the prototype of today's Su cuisine has gradually formed.

In the west, the Qin State occupied the ancient Ba and Shu countries, and then sent Li Bing to transform the flooded country into the "land of abundance", coupled with the arrival of a large number of Hanzhong immigrants, combined with the local climate, customs and the traditional diet of the ancient Ba and Shu countries, produced the predecessor of Sichuan cuisine that has a huge influence today.

In the later stages of the unification of the Qin state, the late Qin sent troops to annex Guilin, Nanhai and Xiang counties to establish the Nanyue State. In the eleventh year of Han Gaozu, he was named the king of Nanyue. Taking advantage of Guangzhou's location on the southeast coast, the mild climate of the Pearl River Delta, the abundance of products, the variety of edible animals and plants, and the advantages of water and land transportation extending in all directions, the political, economic and cultural center of Lingnan has been established. The food here is relatively developed, the current food culture of Guangdong, in fact, is by Zhao Tuo to introduce the advanced culinary art and utensils of the Central Plains into Lingling, combined with the local food resources, so that "flying, diving, moving, planting" are all delicacies, and have been passed down to this day, the eclectic food fashion, produced Cantonese cuisine.

So far, Shandong cuisine (including the flavor dishes of Beijing and Tianjin and other northern regions), Suzhou cuisine (including the flavor dishes of Jiangsu, Zhejiang and Anhui regions), Cantonese cuisine (including the flavor dishes of Fujian, Taiwan, Chaozhou and Qiong regions), and Sichuan cuisine (including the flavor dishes of Hunan, Hubei, Guizhou and Yunnan) have begun to take shape.

Eat in Han Tang

With the full birth of China's unification, the Han Dynasty emperor had the most complete food management system in the country at that time. Among the officials in charge of the emperor's daily affairs, there were Taiguan, Tang Guan, and Dao Guan, who were related to dietary activities, and they were respectively "the main meal", "the main bread bait", and "the main rice". It's a system of bureaucrats with a huge number of people. The food expenses for the emperor and the harem were equivalent to the family property of 20,000 households of the average level of the Han Dynasty.

During this period, the spread of Chinese food culture intensified. In addition to introducing courgette, walnut, coriander, flax, carrot, pomegranate and other products from the Western Regions, Zhang Qian and others also introduced the peach, plum, apricot, pear, ginger, tea and other products and food culture from the Central Plains to the Western Regions. Today, among the cultural relics unearthed from the Han tombs in the former Western Regions, there are wooden chopsticks from the Central Plains. There is a kind of scorching method in China's traditional barbecue technology, which was also transmitted to Central Asia and West Asia through the Silk Road very early, and finally formed a local barbecue lamb skewer that people like to eat.

Chang'an in the Tang Dynasty was the center of world culture at that time, which provided convenience for the exchange and integration of food culture of various ethnic groups. The traditional dietary structure of the Hu and Han ethnic groups has undergone significant changes, and "eating meat and drinking cheese" began to become a common dietary feature of the Hu and Han ethnic groups in the entire northern and northwest regions during the Han and Tang dynasties.

There are about 160 kinds of vegetables that we eat every day today. However, among the more than 100 kinds of vegetables that are more common, about half are native to Han China and those introduced from outside the territory. During the Han and Tang dynasties, the interior of the Central Plains introduced many varieties of vegetables and fruits through exchanges with ethnic minorities in the northwest, such as alfalfa, spinach, brassica, courgette, bean, garlic, coriander, etc., fruits such as grapes, almonds, watermelons, pomegranates, etc., and condiments such as pepper and sugar. At the same time, the cooking methods of the Western Regions were also introduced to the Central Plains.

In the Han Dynasty, all kinds of Hu food introduced to the Wei, Jin, Southern and Northern Dynasties have gradually spread in the Yellow River Valley, and are favored by the majority of Han people, especially boiled or shabu sheep, roasted whole sheep is the most typical.

The Han and Tang dynasties were also a time of gradual change in traditional Chinese food patterns. After the Eastern Han Dynasty, the Hu bed was introduced to the Central Plains from the Western Regions as a kind of seat, and it was gradually widely used. Since the feet must hang down on the ground, this changes the traditional kneeling posture of the Han people. From the Wei, Jin, Southern and Northern Dynasties, the new changes in furniture to the Sui and Tang dynasties also reached a climax. On the one hand, the height of traditional beds continues to increase, and on the other hand, the variety of new high-foot furniture has increased, and chairs, tables, etc. have begun to be used. After the advent of tables and chairs, it was natural for people to sit around a table and eat.

The Tang Dynasty had a lot of exchanges with foreign food cultures, and people's material life had a kind of atmosphere of advocating the Western Regions. In Chang'an at that time, there were many hotels opened by the Hu people, accompanied by orchids with flowers, Li Bai and other literati often entered these hotels, and there were many poems in Tang poems mentioning these hotels and orchids. Restaurant Hu and Orchid have become an important feature of Tang Dynasty food culture.

Tea is eaten in Liaojin

With the trade of tea, tea food has also penetrated into the daily life of the Liaojin people. In the major marriage ceremonies of the Jin people's lives, they all put tea and food on the table. The so-called tea food is just an advanced kind of "cold utensils" often eaten by the Han people, that is, fried twist flowers and other large soft fat and small soft fat food, and then a plate of honey cakes. Only when the whole banquet is over, and the guests who come to the wedding are treated, the "Jian Tea" is served. Tea became a drink that only the rich could sip, while the coarse could only drink cheese.

Kublai Khan's mutton

By the Yuan Dynasty, the territory of the empire had developed to an unprecedented extent, which also brought about the vast development of food culture. During this period, shabu mutton was born under the promotion of Kublai Khan, moon cakes have become an indispensable dim sum in the Mid-Autumn Festival, Yuan Dadu has become the birthplace of the first roast duck restaurant in history, and the famous dish that everyone is willing to taste today - roasted whole lamb was produced.

The Mongol expedition to the west and the Muslims of various nationalities who came from Persia, Central Asia and Arabia in various capacities in large numbers or voluntarily came to the east merged with the local ethnic groups to form a new ethnic group of the Yuan Dynasty, the Hui, and created and developed China's halal food culture with other Muslim peoples.

The extravagance of the court

The court food of the Ming Dynasty was extravagant. The vegetables in the palace include chicken fir in southern Yunnan, smallpox morel in Wutai Mountain, sea plants such as cabbage, dragon whisker, kelp, deer antlers, seaweed and other sea plants in the East China Sea; artemisia bamboo shoots and bamboo shoots in the south of the Yangtze River, pine nuts in Liaodong, yellow flowers and golden needles in the north of Jibei, yams and potatoes in Zhongdu, moss in Nandu, and warbler bamboo shoots, yellow essence and black essence in Wudang. There are walnuts, jujubes, magnolias, cranberries, bracken, etc., as well as various other vegetables, dried and fresh fruits, and local specialties.

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After a while, everyone was also drowsy, Zhou Yu couldn't help but shake his head when he saw this, and he was very disappointed in his heart, but he didn't want to think about it, wasn't he like this back then? When did he listen to the meeting? When did he open his eyes in class.

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There is no way, Zhou Ang can only casually tell a joke about food to ease the atmosphere:

Chen Mapo Tofu (people are accustomed to calling it Mapo Tofu) was founded in the first year of Tongzhi in the Qing Dynasty (1862), founded in Chengdu Waibei Wanfu Bridge, formerly known as "Chen Xingsheng Rice Shop".

The owner Chen Chunfu died early, and the small restaurant was run by the proprietor, and the female boss was slightly numb on her face, known as "Chen Mapo".

The main patrons of the restaurant are the porters who carry oil. These people often buy some tofu and beef, and then scoop some vegetable oil from the oil basket and ask the proprietress to process it on their behalf. As the days went on, Chan developed a unique set of cooking techniques for making tofu. The roasted tofu she created was called "Chen Mapo Tofu", and her restaurant later became known as "Chen Mapo Tofu Shop".

NO.2 Four Joy Balls

In 1901, the Qing court signed the humiliating Treaty of Xinchou with the Eight-Nation Alliance, and the Empress Dowager Cixi, who had fled to Xi'an, decided to return to Beijing. When passing through Henan, she made a decree to taste Henan specialties. Local officials asked the chef to offer a dish of "Four Seasons Balls", which means that the four seasons of the year are full and fulfilling. "Galeries Lafayette" was very satisfied with this dish and praised it repeatedly: "It tastes good." But that's not what it was meant to be.

It turned out that Cixi's entourage accompanied thousands of people and thousands of vehicles, and fled back from Xi'an, which was originally a shameful thing, but she wanted to put on a score, and asked the people to build colorful sheds and build roads along the way. When a chef was making Four Seasons meatballs, he relieved his hatred and said, "Blow up this Cixi who has brought disaster to the country and the people!" Someone said: "Cixi is ruthless, so she should be told to finish!" But at that time, cursing "Lafayette" was a crime of extermination. So people used the homonym of the word Cixi to change the name of fried Cixi to "fried four joys", and changed the name of "Cixi to end" to "four happy balls".

NO.3 Dongpo meat

In 1088 A.D., the West Lake was not renovated for a long time, and the government spent a lot of money to renovate the West Lake but did not see results. At the critical moment, Su Dongpo went to Hangzhou again to serve as Taishou.

Su Dongpo believes that "Hangzhou has West Lake, just like people have eyebrows", which must not be abolished. He led the people of Hangzhou to dredge the West Lake, and finally brought the West Lake back to its youth. The people of Hangzhou were grateful, and they beat gongs and drums, carried pigs and wine to Taishou Mansion. Su Dongpo couldn't refuse, so he had to accept it. Faced with piles of pork, he asked the chef to cut the meat into cubes, use the method of stewing elbows in Meishan, Sichuan, his hometown, combined with the taste characteristics of Hangzhou people, add ginger, green onions, brown sugar, cooking wine, and soy sauce, and simmer it until it is tender and crispy, and then according to the roster of migrant workers who dredged the West Lake, each household will have a piece of meat and send it out. The migrant workers tasted the braised pork sent by Su Taishou, and suddenly felt that the taste was unusual, and they called it "Dongpo meat".

NO.4 Kung Pao Chicken

The so-called "Gong Bao" is Ding Baozhen's honorary title. Ding Baozhen, originally from Guizhou, was a jinshi during the Xianfeng period of the Qing Dynasty, served as the governor of Shandong, and later served as the governor of Sichuan. He has always been fond of stir-fried dishes with chili peppers, pork and chicken, and it is said that when he was in Shandong, he ordered his family chef to make dishes such as "fried chicken with sauce", which was very appetizing, but this dish was not yet famous at that time. After being transferred to the governor of Sichuan, he asked the chef to stir-fry the diced chicken with peanuts, dried chili peppers and tender chicken every time he met a banquet, which was tender and delicious, and was very popular with the guests. Later, he was awarded the title of "Prince Shaobao" by the imperial court because of his meritorious service in defending the border against the enemy, known as "Ding Gongbao", and the fried chicken cooked by his home kitchen was also known as "Gongbao Chicken".

NO.5 is called flower chicken

There is a famous dish in Beijing cuisine, the name of the dish is very interesting, called "called Hua Chicken" and called "Rich Chicken", there is a reason for naming this dish with completely different words of rich and poor: "Called Hua Chicken" originally came from Hangzhou, Zhejiang, and is a chicken that some poor refugees that are "called Hua Zi" or stolen or begged, and it is cooked by hot soil sentences, which is not an elegant street food. When Emperor Qianlong of the Qing Dynasty visited Jiangnan in microclothes, he accidentally made his clothes and clothes on the streets. Qianlong was sleepy and hungry, of course he felt that this chicken was very delicious, and asked his name urgently, and called Huatou was embarrassed to say that this chicken was called "called Huaji", so he boasted that this chicken was called "rich chicken". Qianlong said that this "rich chicken" was delicious.

NO.6 Buddha jumped over the wall

Buddha jumped over the wall, formerly known as Fu Shouquan. In the twenty-fifth year of Guangxu (1899), an official of the Fuzhou Guanqian Bureau invited Zhou Lian, the political envoy of Fujian, to tie Zhou Lian, and ordered his relatives to personally cook the chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 10 kinds of raw and auxiliary materials with Shaoxing wine jar, simmered, named Fu Shouquan. After Zhou Lian tasted it, she was full of praise. Later, the chef Zheng Chunfa learned to cook this dish and improved it, and when Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of literati and ink writers came to taste this dish, when Fu Shou Quan went to the altar, the meat incense overflowed, one of the show talents was fascinated, triggered the poetry, and immediately chanted: "The altar Qi meat incense floats in the neighborhood, and the Buddha hears and abandons Zen and jumps over the wall." Since then, it has been renamed Buddha jumping over the wall.

NO.7 West Lake vinegar fish

Legend has it that during the Southern Song Dynasty, there was a sister-in-law of Song who was a perennial boater, who was famous for cooking fresh fish. Just because Sister-in-law Song is very beautiful, the villain Zhao Daguan in Hangzhou City actually wants to occupy her as a concubine. Sister-in-law Song didn't comply, and the villain killed her husband with a trick. Sister-in-law Song was in pain, and at this time, the little uncle returned from fishing in the lake, and the uncle and sister-in-law went to the government to complain. How can the government not only refuse to accept unjust cases, but also expel them. Sister-in-law Song knew that the Zhao family was powerful and would retaliate, so she asked her brother-in-law to pack up and go out to escape overnight.

Before leaving, Sister-in-law Song took the grass carp from the boat, specially added sugar and vinegar to boil, and said to the little uncle affectionately: "This bowl of fish is sweet and sour, so that you can live a good life in the future, don't forget the bitterness at home." If you have a bright future, you can come back to eliminate violence and peace. Later, the uncle really returned to Hangzhou and punished the villains severely. However, they sent people to check around, but they could not find the whereabouts of the sister-in-law.

One day, at a banquet prepared for him by the local gentleman, he ate a fish dish, which tasted the same as the one he had eaten when he left home. couldn't help but remember the past, so he stopped eating chopsticks. The owner was surprised, and after asking repeatedly, the master invited the kitchen worker out of the house to meet, and sure enough, it was Sister-in-law Song. So he took his sister-in-law home and shared the glory and wealth. The news spread, and people came to take it home and share the glory and wealth. This matter spread, and people came to imitate Song's sister-in-law's cooking method, repeatedly studied, and constantly improved, and finally made "West Lake vinegar fish" a family dish in Hangzhou's famous dishes.

NO.8 big rescue

Da Rescue, a snack in Tengchong, Yunnan, is made of erbium blocks or bait wires, which are rice products. At the beginning of the Qing Dynasty, Wu Sangui led the Qing army into Kunming, and the small dynasty of the Yongli Emperor of the Ming Dynasty fled to western Yunnan, and the Qing army pursued closely. Li Dingguo, the leader of the Great Western Army of the peasant rebel army, ordered the general Jin Tongwu to escort the Yongli Emperor to Tengchong. After finding a place to rest, the owner tried to hurry up and fried a plate of bait and sent it away. After eating, Emperor Yongli was full of praise and said: "Stir-fried bait blocks saved my great drive." Since then, Tengchong fried bait block has been renamed "big rescue"

NO.9 Husband and wife lung tablets

A well-known flavor dish in Chengdu. Legend has it that in the 30s, near Shaocheng in Chengdu, there was a man named Guo Chaohua, who worked with his wife to produce and sell cold beef lung slices. Because of the fine production and unique flavor of the cold salad lung slices they handle, they are deeply loved by people. In order to distinguish them from the general lung film stalls, people call them "husband and wife lung tablets". After the establishment of the store, it was more particular about the materials, and replaced the initial single lung with beef, heart, tongue, belly, scalp, etc., and the quality was improving day by day. In order to maintain the original flavor of this dish, the name "Husband and Wife Lung Slices" has been used to this day.

NO.10 Hot dry noodles

About 70 years ago, there was a cooked food vendor surnamed Li in the area of Guandi Temple on Long Beach Street in Hankou, who was called "Li Bao" because of a sarcoma on his neck. If you love desserts, please pay attention to: TPXW520. He originally sold cold noodles and noodle soup. One summer, he came home after a day of selling noodles on the street. He was afraid that he would be rancid, so he boiled the noodles, scooped them up and cooled them on the board, but he accidentally knocked over the sesame oil pot, and the oil was all splashed on the noodles. Li Bao was frustrated, and he had an idea, so he simply mixed the noodles with sesame oil, then fanned them to cool, and took them to the market early the next morning. He blanched the noodles in the water a few times, scooped them up and put them in a bowl with condiments to sell to customers. Someone asked, "What kind of noodles is this?" Li Bao blurted out: "Hot dry noodles", the noodles on this day sold better than any other day, and a new snack was born in the hands of an accidental mistake.

NO.11 "Dog ignore" buns

"Goubuli" steamed bun shop opened in the Tongzhi period of the Qing Dynasty, the owner's surname is Gao Guiyou, and the milk name is "paparazzi". It is rumored that Gao Guiyou had a very stubborn temper when he was a child, and he even ignored the puppy when he was stubborn. Therefore, the neighbors made fun of him and called him a "dog". Later, Gao Guiyou went to learn cooking. The steamed buns he makes are not only very particular about the selection of materials, but also very unique in skills, and the taste is very delicious and has distinctive characteristics, so it is praised and favored by the majority of diners. After the Empress Dowager Cixi tasted it, she couldn't help but praise it. Since then, this kind of steamed bun "once on the dragon gate, the price is ten times", it is also famous, the business is becoming more and more prosperous, and the number of customers who come to taste the steamed bun is increasing day by day, and they are coming, often making noble friends too busy.

Later, Gao Guiyou suddenly came up with a new business idea: that is, a few large baskets of cleaned chopsticks were put on the table in the store, and customers wanted to buy steamed buns, and he asked to put the change into the bowl first, and then he gave the buns according to the amount of money in the bowl. After eating the steamed buns, the customers put down the dishes and chopsticks and left the store, and the noble friends were so busy that they didn't say a word from beginning to end. So the neighbors made fun of him and said, "The paparazzi sell buns and ignore them." Later, the neighbors of good deeds named his steamed bun shop "Goubuli", and the steamed buns he made were called "Goubuli Buns", and Gao Guiyou did not object. Once the name spread, the name of the store became famous far and wide, and it has been passed down to this day, which can be said to be a long-lasting prosperity.

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After a few jokes, the atmosphere returned, and everyone was deeply attracted by these food stories, and since then Zhou Yu has a new nickname: that is, the Chinese food story Yu Dacheng.

Subsequently, because of Zhou Yu's collection of stories, most of the time was wasted, and the remaining leaders hurriedly gave a few speeches and it can end today.