Navigating Ancient Cures Chapter 110

Orion Ning later checked the information on the Internet and found that Jiang Shilang Tofu was the first dish on the vegetarian menu in "Suiyuan Food List" written by Yuan Mei of the Qing Dynasty:

Peel both sides of the tofu, cut each piece into sixteen pieces, dry it, boil it in lard, add the tofu when the smoke starts to clear, sprinkle a pinch of salt on it, turn it over, add a cup of sweet wine and a cup of shrimp. One hundred and twenty; if there are no large shrimps, use three hundred small shrimps; first boil the shrimps for an hour, add a small cup of autumn oil, and then boil again, use half an inch long green onions, one hundred and twenty sections, Slowly cook.

It's just that what Galli said is slightly different from the book. He cut the tofu into eight pieces, used medicinal wine, and 18 large shrimps. It's easy to pour wine on top. The instructions in "Suiyuan Food List" states: Everything must be cooked with help. It is necessary to match the pure with the clear, the thick with the thick, the soft with the soft, and the strong with the hard, then there will be a wonderful harmony. Orion Ning secretly thought that the sweetness of sweet wine went better with tofu.

Then there is the quantity of shrimps. The shrimps used by Xu Shigari are large and fat. The largest dried shrimps in Ning Lan’s house are only as long as the length of the little finger. It is not inconsistent to use 120 shrimps with a piece of tofu, so I prepared the condiments. Pot cooking:

The pot is hot, and the snow-white lard "sizzles" as soon as it enters the pot. Fry the tofu until brown on both sides, and add the rice wine. The aroma is already overflowing. Add the soaked dried shrimps and autumn oil, and the flavors blend together to make people move their index fingers.