雲林堂飲食制度集

How to cook mushrooms

Wash in water about four times, getting rid of all sand and mud.

Then cook in chicken meat stock, or chicken or meat stock, til they expand.

How to pickle Ginger

Use a clean cloth to wipe away the tender roots of the ginger.

For every catty of ginger use one and a half catties of brewing lees and one and a half ounces of stir fried salt.

Mix and put into a bottle, and sprinkle some more stir-fried salt on the surface.

Seal it.

How to cook radishes

Cut into small rectangles and put these in a clean bowl.

Sprinkle raw ginger strips and flower pepper grains on them.

Boil a mixture of water and wine with a little salt and vinegar.

While the mixture is still boiling, pour it onto the radish, cover it up immediately and let it sit.

The mixture should cover the radish.

How to pickle Bamboo Shoots

Use the juice of bamboo shoots, add flowering apricot (preserved by salt), sugar candy, or white granulated sugar, and a small amount of raw ginger juice.

Mix to taste.

Put with the bamboo shoots and let soak a while.

This should be eaten cold.

Do not store for too long.

Kidney and Stomach Crisp

“chicken crisp” is made like the previous recipe.

For “Chicken crisp”, use white meat from the breast, cut into dice-like cubes, score like the lychee, and prepare as above.

Quick-cooked Meat Stew

Use meat from the backbone (i.e. tenderloin), remove the tendons and membranes, and cut into pieces an inch long.

Slightly score the meat, so it looks like lychees.

Marinate for a short while in spring onions, chinese pepper, salt, and wine.

Toss into boiling water, slightly stir, then quickly take the meat and broth and put into a container to soak.

Tkae some clear meat broth, combine with ginger, or mountain medicine pieces, or bamboo-shoot pieces and eat.

Use the original broth.

Field Snails

Choose large ones.

Break the shells

Take the heads

Do not let them touch water

Coat with brown sugar and let sit for as long as it takes to eat a meal.

Wash.

You can either cut it into thin slices and use spring onions, Chinese pepper, and wine to marinate it for a short while, then cook it quickly in clear Chicken stock, or you can  eat it raw after soaking it in salt, wine, and zira for a few days and then eating it with clear vinegar.

Do not eat this in the summer.

Zi Fish

Cut the fish into chunks as for carp.

Then cook in equal measures water and wine, with ginger, Chinese pepper, and soy sauce, and eat when sauce thickens.

River Scallops

Take live ones, extract the meat, wash in wine.

Cut into strips as thick as the tips of chopsticks.

Cook in extremely hot wine and eat.

(Or just eat strips of it raw with black pepper and vinegar. When eating raw with pepper and vinegar, you can add some sugar and salt. This should be eaten cold.)

Mr. Fragrant Snail

Break away the shell, taking the meat only, and wash.

Do not use the juice in the shell.

Using a small knife, cut around and around as if peeling a pear.

Or one can slice it.

Use chicken stock to cook quickly.