太虛幻境中賈寶玉飲下的千紅壹窟，究竟是何等仙品？
In Dream of Red Mansions, the second divine thing that Jia Baoyu tasted in the illusion of Taixu is Qianhongyi Cry, which comes from Qianxiang Cave in Fangchun Mountain and is a cup of fairy tea made from the dew on the flowers and leaves. The fragrance of the tea is overflowing and mellow, very comparable to jade dew and nectar. However, the Fangchun Mountain Qianxiang Cave mentioned in the book has not been found yet. I have searched through all the famous teas in Chinese history. The only tea that comes from the cave is the rock tea from the Ghost Cave in Wuyi Mountain. So this time, in order to be more consistent with the original work, we went to look for it first. The ghost cave in the depths of Wuyi Mountain grows in the gap between the two mountains in the depths of Wuyi Mountain. Due to the less sunshine all year round , the humid and gloomy unique terrain from west to north , from low to high, creates a unique geographical environment with only air inlets and no outlets. The wind pours into the valley and forms a backflow , whirring like a ghost coming out. It is not called a ghost cave . It is precisely because of the unique geographical environment of the ghost cave that the rock tea grown here is the best among teas. If Fangchunshan Qianxiang Cave really existed, I think it would be here. Our country’s tea drinking culture has a history of thousands of years. There are many kinds of famous teas in Wuyishan Dahongpao. It is also one of the top ten famous teas , and the rock tea in this ghost cave is worth one or two gold. Freshly picked tea requires multiple production steps to become the real best. Each type of tea has its own unique production process. Different tea-making methods produce different textures and flavors. Fresh tea has its own merits . After the leaves are dried and shaken , they can be stir-fried. You need to stir-fry over low heat until the tea leaves begin to become sticky before proceeding to the next step of kneading. Knead the tea leaves vigorously in one direction. Knead each tea leaf into a flocculent shape and hand it to the FOTILE integrated cooking center for the final step. After step-by-step baking, it can accurately control the temperature to maximize the retention of the sweet aroma of the tea leaves , and it has an independent humidity control function to make the baked tea leaves naturally curled, refreshing and stylish . After the tea leaves are made, we first seal them with a porcelain jar. Next, we follow the book to take the dew on the leaves of the flower forest to cook this cup of tea. The generally accepted interpretation of the Dream of Red Mansions says that a thousand reds cry actually means a thousand reds cry. Therefore, the dew on the leaves of the flower forest actually refers to the dew on the twelve flowers corresponding to the twelve hairpins . It is not difficult to collect the dew on the flowers. It is just a matter of time. As long as you give me a like, I will let you. It’s not a problem to make Lengxiang Wan again , but some problems are unsolvable. For example, among these 12 flowers , many of them are not from the same season. Among them, the morning glory corresponding to Sister Qiao blooms in summer, and the plum blossom corresponding to Li Wan blooms in winter. Some flowers are really difficult to get together, so we can only use Twelve Hairpins. The flowers in the next volume first replaced the only two hours of dew collecting time from 4 to 6 a.m. every day. I rushed to collect as much dew as possible before the sun came up. So I slept during the day and searched for roads at night to collect for 7 days. I finally collected enough. This brine that can make a pot of tea is really no better than Lengxiang Wan. After collecting all the raw materials , we can officially restore this cup of fresh tea. One or two cups of tea, half a catty of dew, slowly simmered for one stick of incense, then this Qianhong, which Jia Baoyu tasted in the dream of Taixu in Dream of Red Mansions, was finally ready when he cried. The flower room, tomorrow night, thousand years, clouds, shadows, light, live, first floor, a sip of fresh tea. The nectar and floral fragrance of the colorless flower dew combine just right with the bitterness and tea fragrance of Guidong rock tea. First the strong bitterness and then the sweetness. A bowl of fresh tea enters the stomach. This is what Mr. Cao thought of Qianhong. When he cries, it would be even better if such a good tea is paired with some snacks. It has to be said that there is a useful machine that is really convenient for cooking anything , and there are more than 50 smart recipes in it. Newbies are not afraid of cooking and overturning. I am participating in the TikTok Challenge of Playing Art in the Kitchen initiated by FOTILE and opening up the cooking imagination space with FOTILE Integrated Cooking Center. Come and join me. Challenge, bye, can you believe that this is a bowl of soup from more than 3,000 years ago? The last time I made Zhi Geng , someone asked me to make this Hu Geng, which is said to be unparalleled with Zhi Geng . But the main raw material of Hu Geng is swan. Who dares to make it? However, although there is no swan meat for sale online , there are swan eggs for sale . A swan is also a swan , so I just need to buy a goose egg and hatch it into a gosling. If I raise it for ninety-nine and seventy-two days, won’t I have swan meat? OK, but why does it look more and more like a duck when it hatches? What? I hatched the swan that I promised for a whole month, but now it hatches into a duck. Oh, I know you. It must be an ugly duckling. When it grows up, you will turn into a swan, right? Keep it for a while and see. So after I carefully fed it for two months, I finally gave it away. I also said that I wanted to raise a cow. Now I can’t even raise a goose. I just want to get a like from you . Why is it so difficult? Well, I’d better buy a regular one. The taste of the big white goose should not be much different. We first stuff the belly of the big goose with onions and ginger , marinate it with cooking wine to remove the smell, and then send it to be cooked. After cooking, you need to separate its meat and bones. Chop the meat into fine pieces and put the bones into the soup where you just cooked the goose. Add a little salt and continue to stew. Next, as required, we need to prepare 6 bones of buckwheat, vegetables and vegetarians , and then grind all the six grains into powder. Among the six grains, except the rice, which is shelled and ground, the other grains are ground with shells . After grinding , Mix the goose down and the 7-in-1 six-grain flour together , then add the stewed goose soup, knead them into a dough , knead them into small cakes , and then take them out to dry. At this time, you must ask why the final cake is called a soup. This is the most amazing thing about it. Because the ancients lacked preservation technology, some large livestock and poultry would use air-dry storage methods to store food when they could not finish the meal. Goose biscuits can be stored for a long time after being dried. When you want to eat, take out a piece and rinse it with boiling water and it will turn into a bowl of soup. It is very convenient and magical. This is our oldest vegetarian delicacy. To match the goose soup, we will use this foie gras to make a Rossini steak that is the favorite of Michelin chefs. For the steak, I used the special raw-cut steak from Gus. The 200-day-old Angus beef has rich marble patterns and a tender and juicy texture. When fried, the meat is full of flavor and has a light milky aroma. It only takes a few minutes to make rice. The high-end cuisine of Lin Restaurant is so tempting with its perfect pink color. After the steak is done, we next make the battered goose cake, which is sun-dried, a bit like a biscuit. We take a piece and melt it with water, then turn on a low fire and cook while stirring. The starch in the grains is heated and cooked. The goose meat and goose soup have begun to become thick and fully dissolved in the water. Then
this bowl of soup, which is said to be unparalleled in the world, is finally ready. A simple bowl of soup not only concentrates the essence of whole grains and a whole goose , but also condenses the wisdom of the ancients. This vegetarian technology is more than 3,000 years earlier than instant noodles. It is silky and has no grains. The fresh soup has a thick and dense bone aroma and is worthy of being an unparalleled imperial treasure. Come and try again. The special steak is a perfect combination of Chinese and Western. I strongly recommend that you must try it. The key is that the recipe is also very simple. You should all learn it. Hurry up and do it. Bye. In the Manchu-Han banquet, there is such a top-notch vegetarian dish that requires the collection of 19 rare ingredients such as three mushrooms, six ears, nine bamboo shoots and one ginseng to complete. It is said that when these 19 ingredients are brought together, a meaty aroma will be produced. This Dinghu vegetable dish is almost Fans urge me to update every day , but it is really difficult to get the real Dinghu vegetables. You can only buy these common fungi and bamboo shoots in the market . The remaining ones are some specialties from various places and can only be purchased online. But the only bamboo shoots with bamboo shoots and pork belly bamboo shoots cannot be found online. However, two local private restaurants sell these two dishes, but I can’t go directly to other restaurants to buy vegetables directly. This is too outrageous. I want a piece of your special shredded bamboo shoots and serve them raw. I want to eat them raw. Is it okay? Hahaha . Is it okay ? I want to eat bamboo shoots raw ? Thank you . Is the food blogger worthy of your praise? After getting the ingredients, we will follow the requirements to make a vegetarian soup that is more fragrant than meat. Blanch the celery, carrots, kelp, bean sprouts , and then add salt, longan, tangerine peel, white pepper, and one mangosteen. Because these vegetable soups are already very fresh, plus the special aroma of tangerine peel and mangosteen, the combination will make you smell a light meaty aroma. After the casserole is boiled , simmer over low heat for two hours. Now
we are going to deal with three mushrooms, six ears, and nine bamboo shoots. Although they are all fungi , their fragrances are different. 6 The various kinds of ears and 9 kinds of bamboo shoots also have their own unique textures. Cut them all and rinse them with water. Then find a bowl and put the ingredients into the bowl one by one. Fill the bowl with vegetarian stock and steam it for 30 minutes. By steaming the various ingredients, you can not only retain the original flavor but also absorb the meat-flavored vegetarian soup. With such high-end ingredients, I originally wanted to earn more , but my steamer is so big. I pray that he will not overturn and you will not laugh . Well, at this time, I can go shopping on JD.com and take a look at my long-favorite integrated stove. This is really good-looking. It can steam, grill, fry , stir-fry, and fry. Moreover, JD.com’s self-operated genuine products and after-sales service are guaranteed. If you want to buy home appliances, you can also go to JD.com. After steaming, we will use vegetarian soup to make a gravy and pour it on top. Then
the Dinghu Shangsu dish in the Manchu-Han banquet is ready. The top vegetarian dish in Chinese cuisine combines 19 kinds of fresh vegetables. The flavor gathers in a bowl and the fresh aromas of various ingredients are mixed together to produce a special aroma that you have never smelled before. There is no excessive seasoning and it is all about the taste of the ingredients themselves. The meaty taste of various fungi will make you feel like you are eating meat. They are obviously vegetarian dishes, but they are more fragrant than meat when eaten. It is a really amazing dish. I highly recommend you to try it. And this method is really simple. You should all learn it. Hurry up and do it. Bye bye. In the God of Cooking in the Northern Song Dynasty, it is recorded that a soup called Wuxiang requires collecting 9981 kinds of ingredients and then spending three days to cook nine kinds of soup stock. Finally, these nine kinds of soup stock are brought together to make a bowl of clear water that is like a mountain spring. This is the highest level of cooking. The five items of invisible overcoming tangible are 81 ingredients. It took me half a month’s salary to finally collect them. However, after the ingredients are gathered, you still have to buy 10 more pots. Let’s stew it. A set of boilers costs 200 yuan. A set of 10 will cost more than 2,000. Ahem, aren’t you here to borrow a pot again? I want to borrow 10 pots this time . Can I borrow 10 pots? What? Why don’t I just give it to you in the store? After all the ingredients and pots are ready, the next step is to make 9 kinds of soup. The eating habits of the Chinese nation have lasted for thousands of years , and many types of soup have been derived. The first kind is gold soup. Gold soup is a rare dish. Among the most numerous soups, the Golden Soup of Buddha Jumping Over the Wall is the most famous. It has a rich meat aroma and is golden in color. It is also the most expensive soup with ingredients among the nine kinds of soup. The second milk soup can be fish, pork belly or mutton to make a milky white thick soup with a delicious taste. It is also the most common soup in daily life. The third clear soup is also a kind of soup that often appears in expensive dishes. The more famous dishes include boiled cabbage and hydrangea tofu, both of which use this top-notch clear soup . The fourth one has a unique flavor. The fifth is a soup that is particularly nourishing and nourishing. The fifth is a vegetarian soup that has a light and equally delicious flavor . The sixth is a mixed meat soup with a mellow and thick taste. The seventh is a herbal soup that nourishes qi and invigorates the spirit. The eighth is a combination of chicken and fish, dragon and phoenix soup with various fungi. The last ninth is the two soups left over from the root treatment I made the day before yesterday. There are 81 kinds of ingredients and 9 different flavors of soup stock, which brings together the essence of all major cuisines. Finally, I have been busy all day long. Finally, it’s all stewed. You know, I was cooking, but you didn’t know, I thought I was having a banquet. While the soup was cooking, we first ate durian to cushion our stomachs. I just spent one yuan on Pinduoduo to get this durian in seconds. And
now Pinduoduo has a flash sale subsidy event for its 6th anniversary. You can get an iPhone for 9 yuan 9. 13 It’s still a national joint guarantee. You should hurry up and click on the link at the top of the comment area to take a look. At this time, the cooked stock is exuding a strong aroma . We only take 3 spoons of each kind of stock and finally gather 9 kinds of stock into a bowl of thick soup. Although the soup is already very fragrant, there is still one last key step to reach the supreme state . Take a piece of chicken and pork and chop them into minced meat. Then return the cooled stock to the pot. Add the pork and rice for the first time and bring to a boil. During the process, the turbid things in the soup will be adsorbed on the minced meat , so that the turbid soup begins to become clear. Add the minced chicken for the second time and sweep the soup twice again. After that , the soup will become crystal clear
. This is the ultimate secret of Chinese cuisine . A single bowl of water condenses the essence of all things . The moment you enter it, it feels like chicken soup or fish soup. It has the faint aroma of medicinal soup and vegetarian soup , and the meaty aroma of golden soup and hairy soup. Plus the floral aroma connected with the wine, you can taste all the flavors in the world. You have to sigh the magic of Chinese cuisine. I have no way to describe its taste in words. In short, it is very delicious . I highly recommend that you must try it. The key is that you have learned it. The method is also very simple. Hurry up and do it, bye. In The Legend of the Condor Heroes, Hong Qigong has always been obsessed with a famous imperial dish called Yuanyang Five Treasures Braised . It is said that this dish uses 5 different parts of 5 kinds of rare and exotic animals, including birds, animals, mountains, seas, rivers, etc., through special cooking. However, there is no detailed record of the cooking method for this dish in the original book. After searching through the original materials, we only found a similar recipe for mandarin duck soup in the main text of the meal. First of all, according to the record, we need to find a male and a female pigeon to make this dish. It’s a mandarin duck soup , but how do you distinguish male and female pigeons? They are definitely male. Fortunately, I met a professional boss lady who said she could distinguish male from female pigeons by listening to the voice. So under the professional boss lady’s selection, I finally killed two female pigeons for me. So
What we are stewing today is a pair of mandarin duck and hen pigeon soup, but the taste shouldn’t be that bad, right? After the pigeon soup is boiled, let ’s float away the foam and then add the 10 auxiliary ingredients for stewed mandarin duck soup on the screen and stew it together with the pigeon soup. Cook for 4 hours. Next is the first of the 5 rare delicacies: the breast of the flying dragon , the donkey meat on the ground, the dragon meat in the sky. The dragon meat refers to this flying dragon meat, and then the second stitch is the camel’s paw, but the camel’s paw is really smelly before it is processed. It is really smelly , really smelly. Like bear paws, camel paws have been frequent guests at palace banquets since ancient times. Like flying dragons, they are one of the eight treasures. Only the center of a camel paw, less than 50 grams, is used . It can be said to be the best of the best. Next is the third shot of sika deer. The deer sinew here needs to be oiled one day in advance and then soaked in water overnight before use. The fourth shot is the shark’s lip . Before use, it also needs to be soaked one day in advance until it is doubled in size before use. Finally, the fifth shot is the tail of the puffer fish. However, I never expected that after waiting for a few days for the express delivery , the grandson of the puffer fish is so small. My god, I can only raise it for a few more months before eating you. But after the skin of this puffer fish is removed, it really looks like a bullfrog, even the tail meat is like bullfrog meat. It looks so delicious. It’s worth it. I’ve raised you for more than ten months . Hahaha. Next, put all the 5 rare delicacies together into boiling water with green onions and ginger and blanch them to remove the smell. At this time, the pigeon soup is also very fragrant. We abandon the meat soup and start the final cooking. But the kitchen was already messy after a busy day. Fortunately, I just bought this FOTILE dishwasher. It uses the same high-energy bubble cleaning technology used in cleaning warships. Throw the finished dishes in and clean them easily. It takes 96 hours of heavy oil balls. It ensures that the tableware is clean and odor-free , and it is not only a dishwasher , but also a sink and a fruit and vegetable purifier. It costs the same price to buy more experience. Friends who don’t like washing dishes can consider it. Next, put five kinds of rare treasures in a jar. Then fill it with the mandarin duck and pigeon soup that has been simmered for 4 hours and a small amount of salt and send it to the steamer to steam for 40 minutes. Then
the legendary mandarin duck and five delicacies stew is ready. The five kinds of rare delicacies are steamed in the stock and all the essences are gathered here. The aroma is overflowing with deliciousness. Each piece of meat has a different texture and taste. They are all top delicacies in the world. However, the soup they made together is even more fragrant than the soup of Buddha Jumping Over the Wall. Can you believe it? This recipe is just based on mine. The final dish that came out of the combination of ideas and information may not be the Mandarin Duck and Five Treasures Stew as you imagined , but it is definitely the best Mandarin Duck and Five Treasures Stew I have ever tasted. The key point is that this recipe is not difficult. You should all learn it, hurry up and do it. Bye.
祖下三代御厨🌝 物质美食与精神粮食双修
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