齊民要術:脰膾煎消法第七十八（电子版)

Essential Techniques for the Common People: dou4-kuai4-jian1-xiao1-fa3-di4-qi1-shi2-ba1 (An electronic version)

脰膾煎消法第七十八

脰魚鮓法先下水鹽渾豉擘蔥次下豬羊牛三種內脂兩沸下鮓打破鷄子四枚鴻中如爚鷄子法雞子浮便熟食之

食經肚鮓法破生鷄子豉汁鮓俱煮沸卽奠又云渾用豉奠訖以鷄子豉出去鮓沸湯中與豉汁渾蔥白破繼子瀉中奠二升用鷄子眾物是停也

五侯脰法用食板零旃雜鮓肉合水煮如作羹法

純蒸魚法一名焦魚用續魚治腹裏去愧不去鱗以誠豉蔥白薑橘皮鮓細切合煮沸乃渾蔥白將熟下鮓又云切生薑令長奠時蔥在上大奠一小奠若大魚成治准此

脂鷄一名焦鷄一名鷄𦠐以渾鹽豉蔥白中載乾蘇被火丞生蘇不炙與成治渾鷄俱下水中熟煮出鷄及蔥漉出汁中蘇豉澄令清擘肉廣寸餘奠之以煖汁沃之肉若冷將奠蒸令煖滿奠又云蔥蘇鹽豉汁與鷄俱煮既熟擘奠與汁蔥蘇在上莫按下可增蔥白令細也

腊白肉一名白焦肉鹽豉煮令向熟薄切長二寸半廣一寸淮甚薄下新水中與渾蔥白小蒜鹽豉清又䪥葉切長二寸與蔥薑不與小蒜䪥亦可

腊豬法

一如焦白肉之法

腊魚法用鮨魚渾用軟體魚不用鱗治刀細切蔥與豉蔥俱下葱長四寸將熟細切薑胡芹小蒜與之汁色欲黑無醋者不用椒若大魚方寸准得用軟體之魚大魚不好也

窒純煎魚法用鮪魚治腹中不鱗苦酒寧中半和鹽漬魚一炊久漉出膏油熬之令赤渾奠焉

勒鴨消細研熬如餅臛熬之令小熟薑橘椒胡芹小蒜並細切熬黍米糝鹽豉汁下肉中復熬令似熟色黑平滿莫兔雉肉次好凡肉赤鯉皆可用勒鴨之小者大如鳩鷁色白也八天之之之類者聚謂二鳩鷁色白也

鴨煎法用新成子鴨極肥者其大如雉去頭爛治卻腥翠五藏又淨洗細剉如籠肉細切蔥白下鹽豉汁沙令極熟下薑椒末食之

玉事葅緣第也十九亡夏事不觀之子張

一名焦豬肉一名豬肉鹽豉

Metadata

title main (lzh): 齊民要術:脰膾煎消法第七十八（电子版)
title alt (en): Essential Techniques for the Common People: dou4-kuai4-jian1-xiao1-fa3-di4-qi1-shi2-ba1 (An electronic version)

Digital Scholarly Edition for the Chiknowpo Digital Library

title ( type="main" lang="lzh" ) : 齊民要術:脰膾煎消法第七十八（电子版)
title ( type="alt" lang="en" ) : Essential Techniques for the Common People: dou4-kuai4-jian1-xiao1-fa3-di4-qi1-shi2-ba1 (An electronic version)
title ( type="short" lang="lzh" ) : 脰膾煎消法第七十八
resp : Author
resp : Conceptualization
resp : Data Curation
resp : Methodology
edition : Digital Scholarly Edition for the Chiknowpo Digital Library
resp : Conceptualization
resp : Data Curation
resp : Methodology
funder : USIAS
funder : Collex-Persée
authority : Université de Strasbourg
authority : Estrades
pubPlace : France
date : 2024
idno ( type="DOI" ) : 00.0000/zenodo.0000000
licence ( target="https://creativecommons.org/licenses/by-nc-sa/4.0/" ) : Creative Commons CC-BY-NC-SA 4.0 International Public License
head : Reference Work
齊民要術, in 齊民要術, 漸西村舍刊, Chine, Zhongjiang 中江, 1896.