Ancient famous dishes and ancient recipes

Add a slice of orange cheese, which comes from "Clearing Barnyard Notes". Use two or three oranges or wide oranges, peel them, then tear off the endothelium and remove the core for later use. First, boil a large bowl of hot water in the pot and pour in the lotus root starch mixed with cold water. "Too much is too strong and tastes bad." "Xu mixed with chopsticks and added the peeled orange meat. When it boils slightly, pick it up Reuse the peeled orange peel and squeeze it tightly by hand, so that the sesame oil contained in the peel is injected into the cheese, and the fragrance is stronger.

If the fairy wants to write an ancient online text, she can pay attention to the dishes. Many names are beautiful. For example, fried bamboo shoots and bracken with shrimp and fish are called "Mountain", scones are called "Crispy Qiongye" and stewed bamboo shoots are called "Linxian", which is more concise than Wei Zi's playing here once pointing to a beggar chicken and calling Phoenix, so this place is named after them.

Gao Peng

From the "Shanjia Qing Palace", fresh and tender white lotus was picked, cooked, finely mashed, served with rice flour, sweetened and steamed.

Then, the cherries are fried.

Han Tao is worse, but it will break when touched. Look at a thousand beads outside, with half a flood hidden in the middle. Who repaired the hand? Ten thousand dollars is fragile. Printed into thin buds and dyed into water purple. There are not many fruits in the north, and this taste is delicious and unique. In fact, the production method is to fry cherries with plum water, remove the core, mash them and put them into a mold to make cakes, and add sugar. But this name, I think it's beautiful.

The following sentence is not from shan jiaming's confession. I forget where I saw it. The menu in the late Qing Dynasty and the Republic of China is called Angel Fish.

Stew a can of local chicken soup, hang a crucian carp on it, seal the crucian carp and casserole together with tin foil, stew the chicken soup for several hours on low heat, steam the fish with the soup, and the fish will fall into the soup, leaving fishbones (this seems to be a unique secret recipe, so it should not be that simple to do, and it would be wonderful if all the fish and crabs have no bones).