ferment
When it comes to acid, people always think of vinegar first. Although I am not from Shanxi, my love for vinegar is not worse than theirs. The consumption of vinegar in my family is always more than that of soy sauce, much more than that of relatives and friends around me. Shandong and Shanxi are separated by Taihang Mountain, and their eating habits are similar. For example, they all like noodles. My father is from Beijing and likes Zhajiang Noodles. Zhajiang Noodles is my favorite. Me, too. It's more beautiful to eat the dregs of the river without vinegar and a clove of garlic.
Hey, let's not talk about the slag river. It seems that the greedy worm is going to climb into his throat again. Let's talk about the dishes quickly. Vinegar cabbage, stewed radish with crucian carp seeds, vinegar yam, vinegar shredded potatoes, sweet and sour carp, sweet and sour hairtail, cherry meat … are all vinegar-related dishes. If nothing else, let's talk about the most unforgettable, unforgettable and beloved crucian carp melon seeds stewed with radish and cherry meat.
Stir-fry oil, onion, ginger, pepper, stir-fried pork belly and radish slices for a while, add water, put all the small fish in the pot, a little star anise and a lot of vinegar, bring to a boil with high fire and simmer with low fire. Turn over the pot from time to time. After forty or fifty minutes, the soup was almost gone, the crucian melon seeds were crisp and rotten, and the radish slices were ruddy and moist. Add some salt to taste and serve.
Fish, bones are as crisp and sour as canned fish. After sucking the oil of pork belly, there is no dry taste of fish in canned fish. It also absorbs the fragrance of radish, and its taste is extraordinary and unique. The pork belly oil was sucked away, not greasy. It tastes like fish and radish, and it's delicious. The green radish I don't like very much is also delicious. Every fish, pork belly and radish slice is sacrificed to my five zang-organs temple.
I remember when my dad installed equipment in the slaughterhouse, he often bought some suet, pork belly, pig head and so on. After eating braised pork and white meat with garlic paste, he wants to eat something different. Fortunately, my father can cook and has some cooking skills (as my father said, I think my father is a great cook and I admire him very much). Dad ate cherry meat in the restaurant and bought a menu of Jinan famous dishes at home. Looking at the recipes in the book, he tried to make them once. It's delicious, especially the rice.
I seem to remember my father saying that cherry meat came from the south, and our Shandong cuisine chef improved it and got our Shandong cuisine cherry meat. Cut the pork belly into 1.5㎝ square dices, add soy sauce and starch, grab it evenly, fry it until golden brown, take it out and fry it again for later use.
Leave a little base oil in the pot, saute shallots and minced garlic, thicken with soy sauce, white vinegar, sugar, salt, water and starch, add the fried diced pork belly, stir well, and serve after collecting juice.
There is no chance to eat cherry meat in the south. The cherry meat in Shandong cuisine is only made by my father and me. I don't know what is different about this dish. Personally, I think that according to "sweet in the south and salty in the north", it should be sweet in the south and delicious in the north.
As an adult, I traveled with my husband and was lucky enough to eat cherry meat. Cherry juice is added to the soup, and it tastes good. I told my dad about it when I got home. At that time, my dad said that a good chef made a cherry-like taste with sweet and sour soy sauce. This is a test of the chef's skill. Use the simplest seasoning to make the flavor closest to the original taste, without cherry and tomato sauce. That's a skill.