This view coincides with Mr. Cai Lan's "lard omnipotent theory". In fact, lard is the most suitable treatment, only greed. Cai Lan's ancestral home is Chaoshan. For Chaoshan people, lard has special significance. It is the most important condiment on the table and the best colorant for platform life, which is not inferior to spicy oil in Xi 'an people's eyes, spicy soy sauce in Shanghai people's eyes and red distiller's grains in Fuzhou people's eyes.
Chaoshan people call lard "pig fork" and lard residue "barbecued rice". In the past, every household in Chaoshan had a special ceramic jar for holding "pig forks", which was called "barbecued pork soup". A set of "fork soup" consists of three pieces, with a clay pot in the middle, a chassis below and a buckle bowl above. The chassis is filled with water to put the pot for lard, and the mouth of the pot has a groove, then the bowl is buckled, and two lines of defense are used to prevent ants and cockroaches from crawling in. This design shows how expensive the "pig fork" is.
Lard is widely used in the food pedigree of Chaoshan people. Not suitable for steaming, frying, snacks, stew and bibimbap, but making garlic and onion beads is the biggest sublimation of lard. NO 1: garlic moss garlic moss garlic moss garlic moss garlic moss garlic moss garlic moss-this is not unique to Chaoshan. Known as "garlic crisp" in Fujian and Taiwan Province Province, it is an essential seasoning for making dried meat and drinking soup. Even if you drink rice porridge, a dish of freshly fried garlic crisp is an excellent side dish. Known as "Golden Garlic" in Guangzhou and Hong Kong, it is a good thing for steaming seafood. Steamed oysters with golden garlic, abalone with golden garlic and squid rolls with golden garlic are all good dishes on the table. XO sauce invented by Hong Kong Peninsula Hotel chef Huang takes golden garlic as the basic taste, and adds fried scallops, ham, dried shrimps, onions and oyster sauce. This thing is an excellent choice and can be used as a dipping sauce for side stoves or steamed vegetables.
In essence, it is just a golden garlic with fresher taste and more layers. The garlic stalks in Chaoshan are different-the fried garlic is wrapped in lard and not separated, so the garlic flavor and lard flavor blend better.
At the same time, Chaoshan people also enlarged the role of garlic to the extreme. Zongzi, jiaozi, steamed stuffed bun, dried noodles, fish, hot dishes, fried kway teow ... Almost all foods can be served with a spoonful of garlic with lard. At the best time, lard has just been melted by hot air and is flowing downwards, and the golden garlic is half exposed. Chaoshan people say that even if cooking, as long as garlic stalks are put, the meat will be revealed.
The best destination of Chaoshan garlic is to add it to Niuwan soup. Beef balls with beef tendons and broken teeth are boiled with clear water, with celery, lettuce leaves and fish sauce pepper, green and white.
The last spoonful of garlic is the highlight of the whole bowl of beef ball soup. The oil flowers float away, making the soup more attractive, while garlic adds a rich fragrance to the soup, forming a three-legged balance with salted fish sauce and white pepper. This combination is comparable to roast duck with skin, scallion in vermicelli sauce and lotus leaf cake. NO2: The onion bead fork is a unique invention of Chaoshan people. Even if it exists elsewhere, it will not become the mainstream. It's very different from the scallion noodles that Shanghainese eat. Although hot lard and chopped green onion are also used, the authentic scallion noodles are still wrapped on the mixed noodles first, and a spoonful of boiling lard is poured down to stimulate the fragrance of chopped green onion. Mix well while it is hot, in addition to the aroma of scallion oil, we should also pursue the crispy feeling that onions will be cooked and unripe.
But the onion beads in Chaoshan are different. After the oil is heated, add the onion directly and stir-fry until fragrant. Onions are the easiest to cook, so this process tests the chef's skill most. Feel that the oil temperature is in place, immediately put the onion and turn off the fire. After a second, the onion is fried bitter, and the pot of onion beads is wasted; One second earlier, the onion is not ripe enough, so it is not fragrant enough. If we have to compare, this exquisite craft is a bit like the Japanese's emphasis on fried tempura. It's not a monotonous effort for more than ten years. Naturally, it is impossible to fry delicious onion beads lightly.
Different from the omnipotent panacea of garlic, the application scope of onion bead fork is much narrower. Can't cook, or the heat added by onions will pass; You can't steam it, or the onion will lose its beautiful dark green and become lifeless. The best way to eat onion beads is to apply them to the seasoning of soups, such as horseshoe soup, lotus root soup, kway teow noodles, some porridge and even sweet soup. Adding a little onion will make the soup taste light and sweet.
If the garlic branch is a peony in full bloom, then the onion pearl branch is a muddled lotus fairy. Although lard is a mother twin, the appearance is similar to three or four points, but the temperament connotation is completely different. -End-
A Dream of Red Mansions contains descriptions of rich and delicious sesame dumplings and jujube paste yam cakes made of lard. There are also some harsh words from-Feng scolded Aunt Zhao, "Lard is blinded by heart". This may reflect the subtle psychology of Jiangsu and Zhejiang people, represented by Cao Xueqin. They both love lard and think it tastes simple and rude.
But when it comes to Chaoshan people, this view cannot be established. Adding lard to garlic, onions and other vegetables gives birth to that subtle and changeable taste, which may represent the taste preference and cultural identity of Chaoshan people.
At least in the vegetable field, no one can compete with garlic and onion beads except Tofu mixed with Tofu and Coriander made with raw pickled crabs.