"Three elder brother, didn't arrange tonight? Brothers haven't been together for more than two months. Oh, eat a whole set of wheat tonight? ! "
"Brother Yao, I spilled it when I went back to my parents' house for dinner at night."
"Got it! Still as usual, set a place for a while, and WeChat will tell you ha ~! "
……
On Friday night, the lights in this city seem to be particularly bright, and the midnight snack stalls that are open all night always open earlier than usual working days. People who have been busy for a week usually take advantage of the weekend vacation and arrange a midnight snack on the evening of the last working day. Three or five tables, seven or eight nests, a little beer and a little wine, the fatigue of a week's work can disappear in the cup.
Midnight snack is the Jianghu that is still active on people's tongue in the dark night.
In fact, the development of salt dishes in Zigong for more than two thousand years cannot be separated from the word "Party". In the past, whether salt workers made a living by working or salt merchants discussed it, once people got together, they had to eat. Eat, eat, eat together; With food, there will be discussion, comparison and even research, and the dishes produced will be repeatedly tasted, verified and improved by many people, and then there will be various salt-helped cuisines that have been passed down to this day.
Similarly, eating supper is actually a way for people to get together. It takes food as the carrier, bringing people together, or catching up and chatting, or doing business with words. Although the purpose is not to eat, I am extremely picky and particular about what I eat.
Therefore, the variety, rich forms, well-made and outstanding features of supper stalls are the standards for a good operation and reputation.
Master Xie is the chef of this snack bar. After being away from home for more than ten years, he wandered around restaurants and hotel kitchens in major cities, learning and mastering the cooking methods of many local cuisines. Returning to Zigong, the hometown of Bai Wei, making supper became a stage for him to display his "martial arts".
"Now there are too many varieties of food taken late at night in Zigong! Cooking, stir-frying, soup pot, barbecue, almost every family has it. The food is not as simple as before, only a few frozen kebabs are roasted on charcoal fire. Basically, it's all done now, frogs, crucian carp, lobsters ... those (ingredients) are placed at the door, and guests will choose when they come. "
"In recent years, has been wavering. Seafood that used to be eaten only in hotels has also moved to food stalls. It's not for sale. They are all kept alive in jars, and now they are waiting for something to take. Charcoal roasting, steaming and salt roasting are very popular. "
"Then you can come here? ! "
"That's not! The midnight snack market is also very competitive, with more varieties and novel practices. How can we keep the guests and bring them back? "
Whether it was under the bridge, Tongxing Road, Fangchong Back Gate, and Guangdian Pear Garden, the distribution of supper stalls was inseparable from the expansion of the city and the concentration of people. Where there are people, there are midnight snacks, just as there are rivers and lakes where there are people. The construction of Huashang International City has brought another rich life circle to Zigong people who like to be lively, and also brought another gathering place for snack food stalls.
This also shows that there is no shortage of new people in this river's lake. If you want to gain a foothold in this river's lake and satisfy the increasingly picky tastes of diners, you really need to work hard.
Lobster is a big horn that has to be mentioned in supper.
From braised prawns in Qianjiang, Hubei, tasty shrimps in Changsha, Hunan, to braised lobsters in 13 sweet lobster, Xuyi, Jiangsu and Chengdu, Sichuan, crayfish practices are not limited to the so-called "Four Great China" mentioned in entertainment programs. It's not that Zigong people can't make famous brand varieties, but that Zigong people are too good at making and changing, and they don't bother to be on the list at all.
Spicy, spicy, spiced, sweet and sour, no matter the taste, or the cooking techniques such as frying, boiling, stewing, etc., in the rivers and lakes where you have a midnight snack, pick any expert and you can monopolize one with your superb skills. It is Zigong's delicious mouth that urges the masters to improve their cooking skills and innovate and develop. It is also the affirmation and requirements of the diners that made Master Xie realize that if you want to gain a foothold in this river and lake, you can't win by ever-changing tricks, and you need to work harder on the taste.
Crayfish with garlic is actually a classic treatment method of Cantonese cuisine. It seems simple and light but not chic, but it is a "sharp weapon" that Master Xie has long launched.
Cut open the back of the fresh crayfish, remove the shrimp sauce and set the plate. This side must be hot, and the other side will be fried with garlic.
The essence of this dish lies in the processing of garlic. Different varieties of garlic have different allicin content, so the spicy taste of garlic is also different. Master Xie mixed and mashed carefully selected garlic according to a certain proportion, and then marinated it with oyster sauce, abalone juice, Vert, soy sauce, salt and other ingredients. When the oil pan is heated, fry half of the garlic first, and then add the remaining half after the garlic turns golden brown, so the fried garlic is called "gold and silver garlic".
Then put garlic on the lobster's back, steam for three minutes, turn off the heat and serve.
The garlic crayfish made in this way is not the same as the spicy taste that Zigong people like to eat, but it is as delicate as water hibiscus. The strange smell of garlic overflowed from the beginning of steaming. When the lobster is steamed, the delicious shrimp meat is accompanied by delicious garlic, and every second you eat it, there will be surprises.
In addition, Master Xie has also put a lot of thought into the dipping of boiled shrimp.
"Traditional dipping water is nothing more than fresh pepper dipping water and mustard dipping water. There is also a kind of innovation that was later innovated by others, using fresh peppers soaked in beer to dip in water. "
"What kind of dip in water do you think is delicious? More in line with the taste of our Zigong people? "
"In fact, in the eyes of our chefs, there is no absolute difference between high and low. Everyone has different tastes and different sense of identity. "
"Mustard dipped in water is suitable for guests who like to eat light and original flavor; The fresh pepper of beer is soaked in water. Of course, this guest does not reject the taste of beer, in order to taste the unique spicy taste of malt mixed with ginger, garlic and pepper. "
"There are the most people who dip fresh peppers in water, which is actually the most common. However, in order to stand out, I tried to make a special soy sauce. Dipping shrimp will not destroy the umami taste of shrimp itself, but also reconcile the taste of fresh pepper and garlic, making it soft and spicy. "
"How to eat in the individual, how to do in the chef. For us, more brains and more study can make good dishes. "
Indeed, every hundred mouths can taste a hundred different flavors. Sweet, sour, bitter, delicious and salty are all on the tip of the tongue of the person who eats them, and some studies have found that people's tastes will change slightly with age.
As foodies, we have a preferred diet, we have a persistent philosophy, but we also have a desire for innovation. If you want to gain a foothold in the Jianghu at midnight snack, you don't rely on how different the taste of the dishes is, but insist on not being solidified by tradition, not bound by the public, and strive to improve the spirit of innovation in details.
This also coincides with our desire for freshness as diners.
As night fell, there was a faint coolness in the dark air, and the chill of early winter night invaded the city lights early.
Fan Sange drove the old cat (wife) and daughter home, wrapped a coat and went out alone. Lao Liu said that the address of the supper is on the street of Chinese supper, and the name is also very special, "678 wine and food".
"The boss is a few younger children, full of energy," Liu said. "Just like us."
Now that all the brothers in those days have their own families and lives, it is difficult for them to get together all day and talk about things and wander around the rivers and lakes as before; Now, only this kind of "snack meeting" which is fixed almost once a month can fulfill the long-cherished wish of the two brothers to catch up and increase their feelings.
A plate of marinated vegetables, two stir-fried dishes, crayfish peeled off, beer bottles opened, and unscrupulously broadened their horizons in food and good wine. That kind of pleasure, that kind of chic, is the most comfortable enjoyment in the world.
I don't know. Do you want to have dinner with anyone? If you have a name in mind at the moment, don't hesitate to pick up your mobile phone and give him (her) a call-see you in the Jianghu ~!