"Don't eat at the right time!" Confucius proposed to eat according to the timely manner more than two thousand years ago. Japanese cuisine talks about the taste of "安" and "cook according to season and eat according to season", which is also a requirement for the regular ingredients. In addition to deliciousness and nutritional considerations, the wisdom of this kind of food also has a natural philosophy of harmony between man and nature. In contemporary times, it is more in line with the concepts of environmental protection and ecological.
The ancient Chinese divided a year into 24 festivals based on time, climate and phenology. In addition to guiding agricultural affairs, "getting old by time" is also the way to eat and nourish and adjusting the rhythm of life.
The weather was "cold dew" a few days ago. The fifth day of autumn, from white dew, cold dew to frost, vividly depicts the process of the weather turning from hot to cold. It is suitable for the 18th anniversary of the silence of Xiaoyun, the founder of Huafan University, and the school held a commemorative activity. The chairman of the board of directors of Huafan University, asked Huang Shouzheng, the famous chef, to go to Dalun Mountain, and held a "cold dew banquet" at Huafan "Dewei Chef" to invite me to taste it together.
A Zhengshi's "Cold Dew Banquet" is similar to the "fine cuisine" served in Japanese Buddhist temples. In addition to the ingredients, the high standard of the consumption rate of ingredients must not exceed 5%. For example, "Qingcheng Vegetable Soup" is a recipe for leftover vegetables when the meal is treated. It takes three days. In the first two days, use water to boil the flavor of vegetables and then put it into a filter. On the third day, add apple, pear skin, pear and two bundles. Add six hours of apples, pear skins, pears and two bundles for six years and boil for 6 hours. Then add salt and less kombu powder to taste. When you enter the mouth, although the wind blows in the temple, the body and mind are warm.
The choice of vegetarian food is not as diverse as that of vegetarian dishes. It also tests the chef's understanding of ingredients, cooking techniques, experience and creativity. The most important thing is to add the natural flavoring ingredients, which can make ordinary ingredients taste extraordinary.
For example, the roasted (steamed) sweet potatoes in the five-grade appetizer, first steam the sweet potato with steamed pot, then slowly bake it with dragon eye charcoal until the sweet potato skin is watered, revealing the flavor of roasted sweet potatoes, put it on and cut it into a suitable mouth-sized, sprinkle a small pinch of Brittany to Hongde gray salt. The sea salt is a magical pot. In addition to stoicing, it also makes the powder not stomach.
Wild vegetable incineration and stew (sauce) is a Kyoto-style vegetable dish. A Zheng chose seven ingredients such as pumpkin, white stew, husband, mushrooms, lotus root, green coconut and gluten. He first cooked it in different ways, and finally combined it in the same utensil and injected some kombu soup. Although it is a dish, it actually costs seven cooking processes. It has declined day by day due to continuous hand-to-hand troubles, especially the difficulty of making vegetarian food is higher. A Zheng insisted on introducing it to interpret the state of "harmony but different" and has a gentleman style.
The roasted pumpkin in the burning pot took four to five days. It was roasted in low heat and low temperature until about 1/3 of the pumpkin body was finished, and it enriched the sweetness and flavor. Many people dare not eat the husband, so they used seven small pots, plus fermented cream, miso, oil, kombu and other ingredients, and cooked to create a good flavor that was completely uninhibited.
"The autumn yang does not dissipate the frost and fly late, leaving the withered lotus to hear the sound of the rain" Li Shangqing's poem, the cold rain blows the withered lotus, the lotus roots in the deep autumn water have gathered the sweetness of the year. After Huang Shouzheng boils Taiwanese powder lotus root, he tastes with cinnamon, which is full of seasonal feeling.
Autumn is also the season for chestnuts and mushrooms. Ah Zheng's "Suce Oil Fresh Mushrooms" soaks chestnuts in 1/100 of the sugar water for 48 hours, and then cooks maijing, pocket mushrooms, etc. grilled with dragon eye charcoal and glutinous rice, as if regaining the wild fun of the Tang Dynasty's monks "what can bring the fragrance of the mountain, a mushroom and a chestnut".
This cold dew feast is 550 meters above sea level. The autumn wind and rain are flying outside the house. The inside of the house is warm and shining because of human feelings and food. "Since ancient times, autumn is sad and lonely, and I say that autumn is in full bloom in spring." Through food, I have seen the change of seasons and the joy of being born as a human being. The sad autumn is no longer there. Only when you are happy can you "get away, no wind, rain or sunny", and quietly appreciate the taste of all stages of life.
"The vast sky is long and foggy, and everything is always in people. Life is sweet and bitter, so it should be a breath of enlightenment." Xiao Yu's master's sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial sacrificial
I also hope that it is not only the "cold dew feast", but the 24-day seasons have their own flavors. The food industry's big restaurants can continue to eat, show different foods, and do not have to pay attention to the world and the foodies.
