The spicy taste of Jiangxi cuisine is not like Sichuan style, but is blended with the hemp degree of pepper. Unlike Guangxi and Guizhou, sour bamboo shoots and pickled vegetables are used to soften the transition and make it sour and spicy. It is "straight" spicy, so spicy that there is bean-sized sweat on the forehead and neck, without any turning point, it is directly spicy.
It is this spicy taste that makes every fellow villager in Jiangxi unforgettable no matter where he is. Liu Tangnan, who has worked hard in Dongguan for many years, is one of them. In order to solve the hunger, he moved the spicy local dishes from his hometown to Dongcheng, Cheng Nan and Guancheng, and opened three "old local restaurants".
"Old cousin is the nickname of Jiangxi people for their hometown. It's hot and hot, and it brings us closer in an instant. You come to us just like eating at home. " Liu Tangnan said enthusiastically.
This authentic Jiangxi Taihe old watch has been responding to the changes of seasons and nourishing local diners with its original flavor for many years. From the first store near Tianbao subway station, to the second store in Xiping station, and then to the third store in Dongcheng Lixin, Liu Tangnan saved a group of repeat customers with the authentic and original dishes.
It is a tacit understanding between regular customers and Liu Tangnan to come to the "old topsoil restaurant" and look at the dishes and order in the kitchen. "The ingredients are constantly updated according to the season, and it is difficult to present a paper menu."
Serve.
Braised beef feet: Only by grasping can you enjoy the pleasure of meat.
The next day, the scalpers who came to Dongguan by shuttle bus from their hometown in Jiangxi had to put no less dried peppers, ginger and garlic when handling their hooves. Boil the trotters in water first, then fry them with rapeseed oil. When the water is dry, put rice wine and beer to remove the smell of cattle.
"Adding rice wine to meat dishes to enhance the umami flavor is the characteristic of Jiangxi cuisine. Without rice wine, the taste of the dish will be greatly reduced. " Finally, put it out for coloring, add star anise, cinnamon and fried fruit and fry it in a pressure cooker for 15 minutes.
The bones of the cow's hoof are very heavy. If you only use chopsticks when eating, it will make people crazy. You have to hold it with one hand and tear it with the other, so that you can enjoy the wanton pleasure of meat eaters.
Turtle seed: Cook until it's delicious.
A delicious turtle is actually a turtle that doesn't grow up. Every year when he returns to his hometown in Taihe, Jiangxi, Liu Tangnan will take the chef in the shop to find a skilled master to learn the knife method of killing sand turtles.
Although sand turtles are only the size of palms, Liu Tangnan said that they are all riveted in the water and the meat is very cold.
Peel with boiling water, wash and cut into small pieces. Gallbladder can also be eaten. When cooking, put ginger and dried peppers in hot oil, stir-fry beer, finish coloring with soy sauce, and finally stew in water for half an hour. "You can't stew in broth, otherwise it will grab the taste."
When serving, keep the fire in a dry pan and keep cooking. Soft-shelled turtle meat dipped in sauce, the more cooked, the better it tastes.
Fried meat with edamame: unpretentious, drinking and eating.
There are countless green hills and beautiful farmland in Jiangxi. In season, fresh green beans become delicious on people's tables. The fuller and tighter the beans, the better. When it is used for cooking, it should be pulled out one by one by hand. Besides fried pork, beef and green peppers can also be put in.
A vegetarian dish, stir-fried pork with edamame, is delicious and nutritious. Whether you drink it or eat it, you can't put it down.
Fried Monopterus albus with oil and wheat dishes: the practice at home.
A plate of fried eel with oily wheat dishes, Liu Tangnan used the "home-cooked method".
After the eel is slaughtered, break the bones with a bottle, chop them into small pieces and stir-fry them with ginger, garlic and millet. "Monopterus albus can be paired with many ingredients. In our hometown, we use oily wheat dishes. "
Snack beef: home cooking in Jiangxi, Hunan and Guizhou.
Small fried meat is a common home-cooked dish in Jiangxi, Hunan, Guizhou and other places, and the cooking methods in each area have their own characteristics. A little rice wine is added to Jiangxi people's small fried meat when cooking, so that the spicy taste is deeply integrated with the ingredients, which can fully release the oily flavor of beef and make the meat taste better.
Jiangxi rice noodles: the roots are distinct and the sauce is full of flavor.
When it comes to Jiangxi cuisine, Jiangxi rice noodles must have a place. Unlike fried rice noodles in other places, the roots are distinct but the sauce is full. A lot of weight, a bowl full, quite full.
Figure/Li Mengying