Chapter 446: I cant stop, I miss the taste of meat cooked in a five-cook pot
Cao Shuang said sincerely: "My husband likes the food cooked by you ladies not only because I love Wujiwu, but also because the food you cook is really delicious. It makes me want to stop."
Cao Shuang kept eating vegetables because the weather was so hot. After a while, his head and face were covered with sweat. He thought that it would be even hotter if he ate hot pot this season.
It's a pity that it is not popular to eat hot pot in the summer, but it is more suitable in winter. After all, if you cook it alone in winter, it will get cold very quickly, and the food will not taste better if it is cold.
Cao Shuang thought for a while and said: "When the weather gets colder in a few months, let's cook meat together in the five-cooked kettle. My father and Emperor Wen liked to eat this the most in the winter. I miss the five-cooked kettle."
It tastes like cooking meat."
Jian Jia smiled and said, "Okay, then I and my sisters will accompany my husband to eat together."
Bai Lingjun said happily: "I also like to eat food cooked in a five-cook pot."
Sun Luban said expectantly: "I have been in Jiangdong before, located in the south. I rarely have the opportunity to eat such food, and I want to try it."
Hot pot is an original Chinese delicacy that appeared very early. It has formed its own development sequence in addition to the eight major cuisines.
In the Shang and Zhou dynasties, there was a bronze warm tripod with a pot on top and a carbon plate on the bottom, which was similar to modern hot pot.
In the early days, the Wen tripod was modified from other tripods. The bottom of the ordinary tripod was drilled through so that charcoal fire could be put in, and a barrier was added to separate the food from the fire.
By the Zhou Dynasty, the "slave gatekeeper square tripod" was a specially designed tripod, similar in shape to today's dry pot, with a fire door to control the temperature.
The height of Wen Ding is about 15 to 25 centimeters. It is placed on the table and the height is close to the person's mouth, making it easy to take food.
However, Wen Ding often has a straight mouth or even a narrow mouth. Once the soup boils, it will easily overflow quickly.
Modern hot pots are all open to slow down the overflow speed, and there is a tray under the modern hot pot. Once the soup overflows, it can prevent it from flowing everywhere and contaminating clothes. There was no similar design of the hot pot in the Shang Dynasty, but such a warm pot also
It can be used to cook broth,
In the Han Dynasty, the Wen tripod developed into a dyeing vessel. It has erected ears and a bulging belly on the upper part, a cylindrical tripod foot in the center of the bottom, and a built-in charcoal fire in the chassis. In addition, there is a five-grid tripod with two sets of dyeing dishes, that is, plates for placing condiments.
Some dyeing vessels also have long handles extending across the ear cups, which is more convenient to remove. In addition to the furnace-type dyeing vessels, there is also a long-handled dyeing vessel, the "qiaodou", which is "lifted with wood across the ears of the tripod."
", "Qiaodou" is like a Turkish long-handled coffee pot. When making it, add coffee and water, put it in hot sand, and quickly pick it up when it overflows. It has a unique flavor.
With the development of the dyeing method of eating, it gradually turned to the Zhuo (pronounced Ruyue) method of eating, that is, "inner meat, vegetables are thinly exposed in the soup", which means to put the ingredients in the hot soup and cook them briefly before eating. It existed in the pre-Qin Dynasty and became popular in the Eastern Han Dynasty.
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With the development of the shabu-eating method, in the late Eastern Han Dynasty, the shabu-shabu method of "making soup come out as soon as it boils" appeared.
There is a saying in "Yupian" that "虙... cut the meat thinly and clear it", "羠通爚", 清龠 means rinsing it with white water, it should be rinsing the meat.
People in the Han and Wei dynasties liked to eat steamed meat, that is, raw meat cut into thin slices and eaten directly. There was only a layer of window paper between the steamed pork and the "shabu-shabu" dish.
In the Han Dynasty, there was no word for "shabu". Food cooked with water was generally called "爚". It was only during the Three Kingdoms that the word "zhao" appeared, so people used "zhao" instead of "爚".
In later generations, fried refers to deep-frying, but in the early days, it meant deep-fried.
"Guangya" said: "Fried, soup is also." Until the Qing Dynasty, fried was still divided into deep-fried and water-fried.
Li Shizhen said in "Compendium of Materia Medica" that "the tender stems of arrowroot can also be fried and eaten", which means that they can be eaten once rolled in hot soup.
Fried food is also called coal. Zhai Hao said in "Public Bian": "Today, when food is put into oil or soup and boiled out, it is called coal (fried coal)."
It may be that with the popularity of deep-frying, water-frying gradually became marginalized, and it was only renamed shabu-shabu in the middle and late Qing Dynasty.
In the past, Cao Pi often used the "five-cooked pot", which is a pot divided into five compartments. It is also a kind of hot pot and a copper hot pot. It is used to cook various meats such as pigs, cattle, sheep, chickens, and fish. It is more popular in winter in the north,
When the Wei State was first established as Dali and moved to the Prime Minister State, Emperor Wen of China gave him a five-cooked cauldron in the East Palace, with the inscription: "There is Wei in He, and he serves as the auxiliary of the Han vassal. The king and his ministers are of the same mind,
At this time, people have already started to cook mutton. After all, from now on, winter is getting colder than before.
But in the Tang and Song Dynasties, the method of shabu-shabu seemed to be gradually declining. In the Tang Dynasty, the "hot pot" became popular among the people. This "hot pot" was divided into three parts: the pot body, the chimney and the bracket, which was similar to the current mutton shabu-shabu pot.
Bai Juyi said in his poem: "Green ants newly fermented wine, small red clay stove. It's snowing in the evening, can you drink a cup without water?" "Red clay" refers to a small pottery hot pot.
"Lingbiao Luyi" records that hot pot food is not soup, saying: "People in Jiaozhi are not heavy soup.
The soup is cooked in the same pot with sheep, deer, chicken, pork and bones to make it extremely fat and thick; remove the meat, add onion and ginger, and mix with the five flavors... The host takes the initiative, pours a full ladle, and puts it into the mouth and nose." Drink with the nose. Broth is a bit scary, it may be a slanderous term that is passed down through false rumors.
In the Northern Song Dynasty, there was "Gudong soup". Su Shi said in "Shu Lu Taoist Poems": "Luofu Ying cooked it with all kinds of food, and named it Gudong soup, which was praised by all the guests." It may also be a hot pot.
Gudong soup, Bu Nai soup, hot pot, etc. are more similar to "stewing" rather than shabu-shabu method. The temperature rise in the Central Plains during the Tang and Song Dynasties may have made people prefer to cut vegetables instead of shabu-shabu.
Lin Hong of the Southern Song Dynasty mentioned in "Shan Jia Qing Gong" "Boxia Gong", that is, finding a hare in the snow, "no cook can cure it." Some people suggested that it should be cut into thin slices and cooked in hot soup. .
The so-called "poxia" refers to stirring up various ingredients in the pot and looking for rabbit meat to eat. It is similar to today's hot pot, but it is not a conventional cooking method.
By the Ming Dynasty, there was a "hot pot" in Beijing. "Qing Bailei Chao" records: "There is a small cauldron in the case, with fertile soup in it, a blazing fire below, and slices of chicken, fish, mutton and hog on a plate. Let the guests put it in. It is cooked and eaten, so it is called 'hot pot'."
Under the impact of "Yiyi Hotpot", Beijing mutton-shabu has undergone many innovations.
First of all, starting from the Song Dynasty hot pot, the meat slices were soaked in wine, sauce, pepper and other seasonings before being put into the pot.
It was during the Qing Dynasty that hotpot mutton truly became a famous dish.
The real name of mutton-shabu-shabu in the Qing Dynasty is "Yeyi Hot Pot". According to the old "Fengtian Tongzhi", "(Hot pot) is made of tin, divided into upper and lower layers, less than a foot high, with a red copper fire tube in the middle to light the charcoal. When the soup boils,
Cook all kinds of dried meat, chicken, and fish, and they will taste delicious."
The Eight Banners like "Yeyi hot pot" outside the customs. "Yeyi" means "Yeyi guy", which means game, brought into Beijing from outside the customs.
On the tenth day of the first lunar month in the forty-eighth year of Qianlong’s reign in the Qing Dynasty (1783), Emperor Qianlong hosted 530 tables of palace hot pots, and by 1796, when Emperor Jiaqing of the Qing Dynasty ascended the throne, 1,550 hot pots were used to host banquets.”
According to the Record of the Palace Maid's Talk: "Anyway, we eat pots for three full months in a year. On the sixteenth day of the first lunar month, we remove the pots and replace them with casseroles."
Emperor Qianlong once ate hot pot 60 times in 30 days. Emperors of the Qing Dynasty only ate two meals a day, that is, hot pot every meal.
At that time, people believed that hot pot had a nourishing effect, and under the promotion of the emperor, people were also keen on hot pot. Li Tiaoyuan in the Qing Dynasty recorded in "Yucun Poems": "Hot pot, commonly known as hot pot, is the most convenient way to prepare meals and is a must-have at home in cold weather.
Sixty, bitter and cold, every meal must be eaten." In the modern era where Cao Shuang lived in his previous life, it was even more popular all over the country...