Guizhou Sour Soup, Sichuan Hot Pot and Beijing Instant-boiled Mutton are also called the three hot pots in China. People in China like to eat hot pot. I used to wash my hair when I went home after dinner because I didn't like hot pot restaurants, and I was too lazy to wash my hair, so I refused to go. I defected in the past two years and became a hot pot fan.
In Beijing, there are few opportunities to eat Guizhou sour soup. I dare to guess that business would be much better if they added the word "hot pot" to their store name.
The acid in the sour soup is not sauerkraut, but comes from rice soup fermentation. Therefore, when Guizhou people bring sour soup to foreigners, they must first popularize a knowledge that rice soup is fermented into white sour soup, and on this basis, tomatoes and peppers are added to become red sour soup.
There is a folklore about the origin of white sour soup. A long time ago, there was a fairy-like girl in a stockade, who was famous far and near. There were always young men coming to woo, and some even came across mountains and rivers. This girl is not only good-looking, but also can brew orchid wine, so it is reasonable that a-mei, a Miao girl with both talents and looks, is popular. However, they were excited when they came and depressed when they left. When they heard that they were rejected, they could get a bowl of wine from A-mei, thinking that it was not for nothing.
Good wine tastes sour. Some people don't want to leave, they want an explanation. A-mei began to sing, "sentimental mountain springs turn into wine, and heartless wine turns into sour soup."
Miao's wine and sour soup have one thing in common, both of which are fermented by rice. Ordinary people can easily drink white sour soup. When cooking, add more water. When the rice is half cooked, take out the soup and put it in the jar. In a week, the sour soup will become. It is the product of natural fermentation. In the past, many people had old sour soup at home, and the jar was very shallow. After adding rice soup, they can drink it again in two or three days.
Now people in the city are short of sour soup, so they have to go to the vegetable market to buy it. We saw the spread of spices in the farmers' market in Guizhou. Sour soup is packed in mineral water bottles, and a bottle of 500 ml is only 5 yuan. Originally, I wanted to cook fish in sour soup at home, so I bought 1 liter sour soup, which was more than enough. For Kaili people, this is the same thing as cooking a bottle of soy sauce.
In the past 20 years, every household in Guizhou has also prepared an altar of white sour soup, which is clear and transparent and can really be used as a drink. Imagine such a scene. At noon on a hot summer day, children come back from playing outside and ask their parents for something to drink. After eating a bowl of sour rice soup, the fatigue, summer heat and appetite are gone. Not only can we drink a bowl of white sour soup, but all kinds of strange soups we encounter in Guizhou in the future will be pointed at something difficult to distinguish in the basin, and the chef will say, "You can drink it directly. Do you want to try? "
White sour soup has always existed, and red sour soup was invented in the 1980s. First of all, it caters to the requirements of diners. If it is white, it looks like it has no appetite. If it's red, it looks good. Add more tomatoes slowly. Guizhou people are greedy and spicy, add a little rotten pepper. However, bad peppers can't help turning yellow in half an hour, and losing vitality also affects appetite. So gradually, tomatoes and red peppers were beaten into paste according to the ratio of 3: 2, stir-fried with low fire, stir-fried into red, added with white sour soup, sealed in a jar and fermented for one month. The taste is softer and the color is fuller than it is now. Sometimes the red sour soup you eat outside may not be fermented, but the soup looks like the actual taste is floating, which is not quite right.
Guizhou is mountainous, and the streets are all uphill and downhill. Cattle are stocked on the hillside, and the meat is tight and tender.
"If you don't eat sour for three days, walk and fight." Guizhou people use this sentence to prove how much they love sour food. In fact, in less than three days, I found this in restaurants and restaurants in the streets. Eating powder and hot pot, a small bowl dipped in water is a necessity. In addition to the protagonist pepper, there is ketchup. All restaurants in Guizhou, large and small, make ketchup in their own kitchens, and I am very happy to do it on the same day.
I hate all thick sauces. I never dip French fries in ketchup, but sprinkle some salt at most. Mayonnaise is a deadly enemy; Some sushi chefs always pour sauce, but I never order it for lightning protection; Sometimes you have to be careful when you make a good salad, so that salad dressing loses interest and you will never eat sesame sauce again when you eat hot pot. When I was eating beef in Shantou, I saw some diners really adding peanut butter to seasoning dishes. If you ask me, you shouldn't have provided it at all. Stop thinking is the best policy. In Guizhou, there is no such risk at all, and the ingredients in the bowl can be seen and counted clearly.
Small bowls dipped in water are white with broken ears, light red with tomatoes, deep red with Chili noodles, green with onions, and occasionally coriander, and green with green peppers-don't get me wrong, green peppers in Guizhou, of course. You can see them when you go to the vegetable market. There are two most common kinds, long, long and curly, both as long as two index fingers. Finally, add a spoonful of sour soup to the dipping bowl, and anything can be dipped.
"The pungent smell is to cover up the boredom of the ingredients themselves", which is sometimes true. In Guizhou, sour and spicy are spicy. But I can't believe that they are not meant to cover up boredom. They are "wine" for the sake of drunkenness. Sour soup and dipping sauce are the mountains and rivers of Guizhou people-you can eat anything, but you should drink a bowl of sour soup before you start anyway. Sour soup has universal characteristics. Beef, mutton, fish and chicken can all be cooked in it. As long as the water is soaked, it is delicious.