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Although in terms of the current situation, Zhang Jiashi is limited by the problem of raw materials, and wants to make some spicy food, which is undoubtedly called nonsense, but in some things, Zhang Jiashi is still able to cook a small number of dishes from later generations. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

After all, the Great Qin Empire is not in a blank in this regard, and Shaofu, an official institution as the financial organization of the imperial family, is also in charge of the emperor's food and some aspects, but the division of labor in Shaofu in this regard is not as refined as that of the Great Qin Empire in later generations.

And in terms of cuisine, Zhang Jiashi mainly chose Cantonese cuisine, which was the least inclined to use chili peppers among the major Chinese cuisines in later generations.

Many raw materials are not found at the moment, but they can find corresponding substitutes, which is undoubtedly the most dominant advantage of Cantonese cuisine.

The origin of Cantonese cuisine can no longer be traced back in detail, but there is no doubt that Cantonese cuisine can be regarded as the culmination of hundreds of schools, because the development of Cantonese cuisine is often directly related to the people who moved south to Guangdong in later generations.

Whether it was the war at the end of the Song Dynasty or the war at the end of the Ming Dynasty, it can be said to be a peak of the development of Cantonese cuisine.

At other times, the development of Cantonese cuisine can be said to have been driven by people who moved south or were sentenced to prison in the Cantonese region for their crimes.

Therefore, there is no big doubt that Cantonese cuisine is the culmination of a hundred schools.

However, Cantonese cuisine does not tend to use chili peppers after it is formed, which can be said to be the most suitable dish to be used at the banquet of the Great Dynasty at the moment.

Because Zhang Jiashi really doesn't know where to find such a thing as chili peppers, or when chili peppers will be introduced to China, it is not something he can control.

After all, if you want to find the pepper native to South America, you can either choose to cross the Pacific Ocean, which is undoubtedly a deadly path, or choose to follow the coastline of Northeast Asia north to the Bering Strait, and then cross the sea for a short time, from Alaska to the south along the Rocky Mountains to the east of the Andes Mountains, where the Mayans chose to settle.

Of course, the situation of choosing this path will not be much better, because the Qin people are not yet too accustomed to the more severe climate. Maybe the personnel he sent arrived hundreds of kilometers north of the Mohe River in the later generations, and it is estimated that they would have to give up in the end because of the massive frostbite of the personnel, and even before these people returned, they would be wiped out because of the severe cold weather.

Zhang Jiashi had to admire the luck of the indigenous people living on the American continent and their ancestors. Because among the routes of human migration, there is no doubt that from Northeast Asia to the American continent. The most likely choice was to travel from the Bering Strait to the American continent and then split up into later generations of Eskimos. The Indians, as well as the Mayans located in South America, are the three main ethnic groups.

As for why the Eskimo script is dominated by Svra and Latin, Zhang Jiashi really does not know, according to Zhang Jiashi's own conjecture, it is possible that the Eskimo script was created after the Europeans discovered the American continent in the later generations, because the Eskimo script was based on Latin as the main body at the beginning, and then supplemented by the use of Sfra script.

Therefore, in this respect, Zhang Jiashi did not believe that miracles could be created many times, and the current maritime capacity of the Great Qin Empire was still not enough to support its naval fleet to carry out medium and long-range navigation. Therefore, Zhang Jiashi does not think that the kind of canoes that later archaeology used to cross the Pacific Ocean from Australia, New Zealand or the Solomon Islands to the east of the Andes Mountains are a normal example.

After all, even in the Age of Discovery, due to various factors, all the European fleets were buried in the depths of the sea, and there were many European fleets.

Because of this, Zhang Jiashi chose some dishes that did not use chili peppers as the relevant dishes for this court banquet.

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In this small arrangement. In addition to the hamburger-like wheat cake with meat, Zhang Jiashi also made some snacks with the characteristics of later generations.

These snacks are mainly snacks and snacks, or snacks.

For example, what charcoal-grilled pork liver slices, and Cantonese cuisine uses vinegar as a seasoning for Baiyun phoenix feet.

Although these dishes do not require Zhang Jiashi to spend too many brain cells, there is no doubt that this snack is more important than many of the foods Zhang Jiashi wants to make because of the raw materials. The food that doesn't make it at all is much better.

For example, in later generations, peanuts as a symbol of appetizers, Zhang Jiashi had to say that this thing does have an original crop in China, but the current cultivation of peanuts in China is basically none, that is, Zhang Jiashi only found some peanut seeds in some aspects after restoring the dominance of the Great Qin Empire......

However, after a year or so of tentative planting. Zhang Jiashi found that the wild peanuts today basically do not have the taste of peanuts in later generations, and even the oil content of the peanuts themselves is not high.

Well, Zhang Jiashi had to use the stupidest way to make a corresponding quality improvement for peanuts.

It's like his artificial cultivation of crops such as wheat and sorghum, and then the hybridization method to improve the quality of the seeds, to increase the crop value of peanuts.

In a short period of time, if you want to popularize peanuts, or even use peanuts as raw materials for extracting oilseeds, Zhang Jiashi said that he is estimated to be a lifetime series in this regard.

......

But to Zhang Jiashi's surprise, that is, the cultural relics under his command are still very interested in these foods. Perhaps it was because the Great Dynasty had passed for a long time, and these civil and military ministers were also a little hungry in their bellies, and they had no complaints about the food.

As for the sweet and sour white cloud phoenix claws, they are favored by many people.

As for his precious son, the current third emperor of the Great Qin Empire, he was very happy to eat.

Fortunately, the ministers under his command and his baby son still take care of the appearance of eating, otherwise Zhang Jiashi may regret making corresponding arrangements in this regard.

Baiyun phoenix paw in later generations, is the traditional famous dish of the Han nationality in Guangzhou, Guangdong Province, the origin of the name is that the people of Guangzhou used the clear water flowing on Baiyun Mountain to wash the chicken feet, which is different from washing with tap water or well water is more delicious, and the entrance is more crisp and cool.

Similar to Shanshui Tofu. Because of this, people named it Baiyun Phoenix Claw.

The raw materials and production methods of making white cloud phoenix claws in later generations are as follows:

Chicken feet, garlic, bell pepper, spices (i.e., star anise, bay leaf, cinnamon, tangerine peel, grass fruit) Seasoning: Chen Cun water, white soy sauce, white rice vinegar, chili oil, sesame oil.

1. Wash the chicken feet and chop off the toes, crush the garlic and chop it into shape, and chop the bell pepper.

2. Put the newly processed chicken feet into the boiling water and take a shower. Heat the oil in the pot, add ginger and spices to fry until fragrant, add an appropriate amount of water, add the basic flavor to boil, soak the chicken feet in the marinade for 4 to 5 minutes, and pour out the supercooling.

3. Put the marinated chicken feet into the soup bowl, add an appropriate amount of soap water and mix well, let it stand for a while until it turns white, rinse off the smell with water and set aside.

4. Put the minced garlic and bell pepper into a bowl, add the basic flavor, pour in the hot oil and mix well. Then add white soy sauce, a little sesame oil, an appropriate amount of white vinegar, pour in the chicken feet, stir well, and neatly put it on a plate. Drizzle with chili oil and serve.

However, at the moment, Zhang Jiashi also lacked some necessary materials, so he thought about it, and after a period of ingredient modification, he made this sweet and sour taste of Baiyun phoenix feet.

Hawkers, this kind of white cloud phoenix claw doesn't have chili oil or anything, and I'm really sorry.

When Zhang Jiashi finished this dish, he couldn't help but vomit in his heart.

Because Zhang Jiashi chose to use sorghum vinegar as a base for pickling, and then use a syrup made from honey for flavoring. This sweet and sour taste is made of white cloud phoenix feet.

And when it comes to the success of the research of Baiyun phoenix claw, Zhang Jiashi has to say that he has improved this kind of thing.

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Vinegar is a traditional condiment in Chinese cuisine in later generations. According to relevant written records, the ancient Han working people used koji as a starter to ferment vinegar, oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. "Vinegar" was called "vinegar" in ancient China, "酢", "醯", "bitter wine" and so on. "酉" is the earliest oracle bone inscription of the word "wine". At the same time, "vinegar" is called "bitter wine", which also shows that "vinegar" originated from "wine".

Of course, Zhang Jiashi also knew before. It is possible that vinegar was earlier than wine, because according to the legend of some of the ancestors who invented wine, they got more vinegar than wine.

Vinegar is a fermented, sour liquid condiment made from fermented sorghum, rice, corn, wheat, and sugars and liquor. Vinegar was called "vinegar" in ancient times, and the word "vinegar" appeared before the Zhou Dynasty, and there were "vinegar people" in the Zhou royal family. In charge of the supply of vinegar in the royal family, Japan still uses the word vinegar to call vinegar.

Legend has it that in ancient times, vinegar was invented by Heta, the son of the wine saint Du Kang. Du Kang invented wine, and his son Heta carried water and moved tanks in the workshop, and slowly learned the art of winemaking. Later, after making sake brewing, it was a pity to throw away the sake lees, so he stored it and soaked it in a vat. On the twenty-first day, it was the unitary hour. As soon as the cylinder was opened, a scent that had never been smelled before came to my nose. Tempted by the rich aroma, Heita tasted it, which was both sweet and sour, and the taste was very beautiful, so it was stored as a "seasoning pulp". What is the name of this seasoning slurry? Heita added the word "unitary" to the 21st day to name this seasoning "vinegar."

China is the earliest country in the world to make vinegar from grains, and there have been written records of vinegar as early as the 8th century BC. During the Spring and Autumn Period and the Warring States Period, there were workshops specializing in vinegar brewing. By the time of the Han Dynasty, vinegar began to be commonly produced. During the Northern and Southern Dynasties, the production and sales of vinegar have been very large, and the famous book "Qi Min Yaoshu" at that time has systematically summarized the experience and achievements of the working people of our country from ancient times to the Northern Wei Dynasty, and the book contains a total of 22 kinds of vinegar-making methods, which is also the earliest record of vinegar brewing from grain in the existing historical materials in our country.

Since vinegar can be produced on its own in the natural environment, ancient humans have been consuming vinegar since very early times all over the world. In general, Eastern countries make vinegar from grains, and Western countries make vinegar from fruits and wine. In China, vinegar is generally believed to have been brewed during the Western Zhou Dynasty, but it is also believed that vinegar originated in the Shang Dynasty or earlier. During the Han Dynasty, it was called vinegar. In the West, vinegar has been around since ancient Egypt. Since they are all obtained through fermentation and brewing, to a certain extent, it can be considered that wine vinegar is homologous, and all ancient civilizations that can make wine generally have the ability to make vinegar.

In later generations, due to the different raw materials, processes, and eating habits, the taste of vinegar varies greatly from place to place. The one with a longer history should be the Baoning vinegar that began in the first year of Changxing of the Tang Dynasty (936 AD) in the fifth dynasty. Boryeong vinegar is produced in the ancient city of Langzhong, Sichuan, with the characteristics of soft sourness, mellow and sweet, with the popularity of Sichuan cuisine, marketing all over the world, there is a saying that "leaving Boryeong vinegar, Sichuan cuisine has no customers". In northern China, the most famous vinegar species is the Shanxi old vinegar, which was invented during the Ming Dynasty. Shanxi people are famous all over the country for their love of edible vinegar, and there is a joke about "paying guns but not vinegar". The most famous in the Central Plains is Henan special vinegar. In southern China, the most influential are Zhenjiang balsamic vinegar and so on. In addition, the more famous vinegars include Zhejiang rice vinegar health.

There are two corresponding sayings for "surrendering guns but not vinegar".

The first is the end of the Ming Dynasty and the beginning of the Qing Dynasty, there was a businessman in Shanxi, escorting goods out to do business, before leaving in Ninghua Mansion "Yiyuanqing" poured a gourd vinegar, hung on the waist and went on the road. He didn't expect to meet a robber as soon as he came out of the Niangzi Pass, but he was not timid. It turned out that he was not only a shrewd businessman, but also a good martial artist, and after a few rounds of fighting with the robbers, the robbers fell to their knees and begged for mercy. The merchant had the karmic training of "harmony and wealth", so in order to hurry, he ignored the thieves, threw the long tassel gun on the wheelbarrow and went on the road. The robber took the opportunity to snatch the long tassel spear, and wanted to rob him of the vinegar gourd in his waist, but the merchant refused to follow and shouted angrily: "The long tassel spear can be taken, but the vinegar gourd cannot be given." This is the origin of the folk legend of "surrendering guns and not vinegar gourds".

And the second is that it is said that Yan Xishan is jealous and has a soft spot for the old vinegar in his hometown. So the Jin people joined the army, and they always had to carry a vinegar pot in their waists. Take a sip of hometown vinegar in battle, and the soldiers will become more and more courageous. If you win the battle, raise the pot and drink it. If the battle is lost, "it is better to pay the gun than the vinegar pot".

In the past, the soldiers of the Shanxi warlord Yan Xishan often carried "two guns and two pots", "two guns" referred to smoking guns and rifles, and "two pots" referred to vinegar pots and wine jugs. The common people closed their eyes and knew that it was Yan Xishan's soldiers when they heard the clanging of troops running over.

Later, the folk anecdote of Yan Xishan's army became a good story in the history of Shanxi vinegar.

Vinegar plays an important role in the cooking of Chinese cuisine, and is often used in skashi, coleslaw, etc., in Western cuisine, it is often used to prepare salad sauces or sauerkraut, and in Japanese cuisine, it is often used to make sushi rice. In addition, some people believe that it also has a variety of functions such as health care, medicine, and medical treatment.

Vinegar is a necessity in everyday life, vinegar has many uses, it is usually used as a condiment, but it also sometimes appears as a prop for tricks, punishments, prevention of flu, and being jealous by certain people on certain occasions.

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In any case, Zhang Jiashi believes that his improvement of sorghum vinegar at the moment is a trivial matter, and it can be regarded as a side business of winemaking.

Hawkers, Zhang Jiashi himself will not say that after the initial failure to test the distillation of sorghum wine, Zhang Jiashi got a sorghum vinegar that is not very acidic, and there will be follow-up things to continue to improve this vinegar.

However, as one of the foundations of the development of Chinese food culture, Zhang Jiashi does not think that his improvement of sorghum vinegar is a mistake. (To be continued.) )

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