Although the Bo family, who was born in Bai Lingjun, is not considered a great family, his family has always lived in the north and is definitely not unfamiliar with the food cooked from the "Five Cooked Cauldron".

Although meat is not available in every meal in winter, like some pigs, cows and mutton, the vegetables they grow themselves in summer and autumn, and the wild vegetables they dig can still be cooked in a pot in winter. The taste of Bai Lingjun is still very fragrant when recalled.

What I eat is not rare food, but it can fill my stomach and make it warm inside my stomach. It was already very good for their family at that time.

Bai Lingjun said nostalgically: "Although I can eat meat and dress every meal now, I still remember from time to time that I used five cooked mutton and mulberry to cook some very ordinary dishes such as mutton and mulberry in winter with my parents and brothers.

I didn’t think of such rare dishes as Hu Qin and Diji, but I was still very satisfied. Unlike now, I even have more ideas about my husband’s status and want him to take that higher position.”

At this time, there were also many types of vegetables. There were at least 30-40 kinds of vegetables eaten during the Han and Three Kingdoms period. We often talk about grains. In fact, in addition to grains, there were five dishes at that time, including sunflower, aquamarine, scallion, onion, and leek.

First of all, Aconite (also known as Winter Amaranth), which is the first of all kinds of vegetables, is a dish with large leaves.

There was a poem in the Han Dynasty called "Sunny in the Green Garden", which showed that people's vegetable gardens at that time had sunflower vegetables grown in the vegetable garden.

However, later, many vegetables that were better than akali appeared, so people did not grow akali.

The Chinese people grow sunflower and eat sunflower can be traced back to the Western Zhou Dynasty, when people began to cook sunflower soup.

The Book of Songs says: "In July, the sun is full of sunflower and soybeans." "Shu" is what we are talking about today. Soybeans are still an important source of protein for Chinese people. The importance of putting sunflower and soybeans together can be seen.

Later generations wrote in Wang Zhen's "Book of Agriculture": "Kui is the master of all kinds of dishes, prepared food from all four seasons. It is rich and drought-resistant, and has a sweet taste but is not toxic."

Wang Zhen also recorded various ways to eat Kui, including cold salmon, making soup, and cooking porridge, which all show that Kui was the main dish of people at that time.

The reason why sunflower is popular is because it has many irreplaceable advantages: its strong adaptability allows sunflower to be widely planted across the country, and its cold-resistant properties allow sunflower to be harvested and placed on the dining table in autumn and winter.

However, in terms of taste, the leaves of the aukee are a bit rough and have a feeling of pulling the tongue, and the taste is sticky and smooth.

The viscous juice of sunflower is mainly because it contains polysaccharides. Although polysaccharides cannot be digested and absorbed by the human body's stomach and intestines, they have their own unique functions: on the one hand, they can promote gastrointestinal peristalsis and ensure the normal working of the digestive system; on the other hand, they can become food for intestinal bacteria, preventing the invasion of harmful bacteria, and therefore they will be replaced.

What is Hachiba? Hachiba is the tender leaves of soybean seedlings. It is no longer eaten as a vegetable today. There are also Hachiba, which is a small garlic that is not common today. The only things that are eaten among the five dishes today are onions and leeks.

Why did many dishes disappear? Because the ancients did not completely disconnect with other countries. After the delicious vegetables from other countries were introduced to our country, everyone thought they were delicious, so naturally no one planted those old vegetables.

Moreover, plants, like animals, will be domesticated and eliminated as long as they are planted by humans. For example, cabbage was called syrup at that time, and it was not that delicious. Later, people gradually invented the improved varieties, and cabbage became thick, sweet and delicious.

In addition to sunflower, aquamarine, leek and garlic, there were also radishes and cypress during the Three Kingdoms period. Radishes were native to our country. cypresses were also called kohlrabi. In later generations, no one ate them except pickled pickles.

But at that time, Manjing could support food. It is said that whenever Zhuge Liang went to a place, he would let the soldiers use Manjing as a military ration.

Taro, also known as hairy taro, taro, is both vegetables and staple food. The recipe is similar to ours now. The taro in our country is recorded in the "Records of the Grand Historian" of the Han Dynasty: "Under the Min Mountains, there are squats in the wild, and they will not be hungry until they die. They are squatting. It is because the taro is like squatting."

It was also planted when Deng Ai Huaihe River farmed, but unfortunately I didn’t plant much. After all, even taro can be eaten as a meal, but it is still not as good as

Eggplant, native to India, was introduced to my country in the Han Dynasty, and was promoted in the Central Plains during the Eastern Han Dynasty. It was a fresh dish at that time.

The water chestnuts are very adaptable, warm and cold climates can grow, and they also grow by the Luo River. This season, people will pick them up at Luoyang Market to sell them.

The carved Hu rice recorded in "Qi Min Yaoshu" and the carved Hu rice in the carved Hu soup are water chestnuts. How famous is this rice? Li Bai and Du Fu, the great poets of the Tang Dynasty, have written poems about this.

Li Bai's poem "Sitting at Xun's Family at Wusong Mountain" says: "Kneel into the caravan and the rice plate of the moonlight."

Du Fu said in "Jiangge's sick writing": "I remember the carved rice, and smell the brocade and soup."

There are also some leeks, gourds, scallions, brassica (rapeseed), carrots, celery, lotus root, water chestnut, water chestnut, wax fermented vegetables (water spinach), sausage (cabbage), etc., which are also very popular.

There are also records related to how gourds are eaten in the Book of Songs, such as "Ban Banners and Gourd leaves, pick them to enjoy them", "Eat melons in July, and cut pots in August", etc., which shows that gourds have been used as food from the Western Zhou Dynasty to the Spring and Autumn Period.

The Eastern Han Dynasty recorded that "Gourds are stored, and the skin is dried, and they are accumulated to wait for use in winter." This shows that gourds were used as an important food source during the Han Dynasty and there was a processing method.

In addition to gourds, what we can also eat are long-necked gourds with longer "necks", large gourds with flat balls, and thin-waisted gourds with standard appearance.

Of course, when these three gourds are old, they can turn into containers, hold vinegar and scoop water. I didn’t expect that gourds can be eaten.

Wei Cai is also known as "big nest vegetable". It is a type of vegetable that is born in one year or two years. It has purple-red flowers and has a flat pod about a 10-inch long. It has five or six seeds in it. It can be eaten. It is also known as "wild peas" to pick the wax and eat it.

Celery was called "Huqin" in ancient my country. It is generally believed that it was introduced during the Western Regions in the Han Dynasty. It is the best celery planted in Zhe County, Yuzhou, and is famous for its large, crispy and fragrant taste.

It was also the fief of Cao Cao when he was named King of Wei. If Cao Cao wanted to eat Hu Qin at that time, it would be very convenient, and it would be even more convenient than the emperor.

It is worth mentioning that there were already mushrooms at that time, called "district chickens", and there were several types of food.

"Lüshi Chunqiu·Benwei Chapter" "The beauty of the taste is the mushroom of Yueluo", which is regarded as a delicacy by the ancients, is the mushroom that is common on our dining tables now.

There is a way to eat it called "fungus". The raw material is fresh bacteria, and the so-called "fungus" is cooking.

You should choose fresh mushrooms (fresh chicken) that have not been opened, wash away the soil with light salt water, blanch it in boiling water, take it out and tear it into pieces.

Cut the scallion into fine pieces, cook the soup with sesame oil and ghee, then add fresh bacteria, thick soybean sauce, salt and minced pepper to the soup and cook.
Chapter completed!