Caotoucao

yellow rice wine

sugar

salt

oil

The practice of vanilla head (stir-fried grass head in local dishes)

Our specialty is stir-fried grass head (grass head is alfalfa), and the menu is only three lines. To the layman, this is a vegetable stir-fry, but it has infinite mystery. The recipe won't tell you why you should stir-fry raw-the grass head is the most tender part of alfalfa and contains a lot of water. If the heating is not in place, water will be generated during the heating process, so the dishes left behind will be old. The so-called stir-fry, is to boil the pot to boiling heat, then put a spoonful of oil to shake the bottom of the pot evenly, then pour out the hot oil and pour a spoonful of cold oil. Sprinkle salt on the grass in advance. The chef holds the grass head in his left hand and puts the mixed liquor and water in the spoon in his right hand. Buckle the grass head into the pot, sprinkle the white wine mixed with water along the edge of the grass head with your right hand, turn the pot handle with your left hand, and stir with a spoon with your right hand. When wine meets an extremely hot pot bottom, it quickly gasifies and burns violently, forming Fei Huo. When the grass grows soft, pour the seasonings such as sugar and soy sauce prepared in advance and turn them evenly. I watched the chef cook this dish in an old restaurant in Shanghai, and it took only ten seconds for the grass to cook. This is the kung fu in hand.

skill

The high-grade liquor left over from the dinner will be taken away by the store. The kitchen experimented with these wines and found that it was best to put a bottle of Maotai in each straw. The seasoning "soy sauce" written on the menu is actually the marinade of braised pork-these are tricks that cannot be easily circulated in the kitchen. You can't have too much sugar, just hang it fresh.

Oil, according to the article, is boiled with bone marrow and bone soup, so I think it may be close to frying with pigs.