It is said that eating a whole box of canned dried bamboo brand lobster sauce is the dream of every Cantonese since childhood.
How much do Cantonese people love this canned lobster sauce and herring?
Let's just say that canned shad with black bean sauce is just like Cantonese laodopted mother!
For many post-8090 Cantonese, canned shad with bean paste is the most familiar childhood memory.
Every meal inspired by mom's lack of time to buy food or cook is a happy event for Guangdong children.
Because they know that mom will open a can of Douchi shad and fry the ready-made dishes at home, whether it is oily wheat or bitter gourd, with the blessing of Douchi shad, it will become extremely delicious.
As soon as I opened the lid, the first thing I saw was a layer of clear light yellow oil. Large chunks of shad are spread on the full lobster sauce. Soft and strong fish oil is full of lobster sauce, and whole lobster sauce is full of oil and fish juice. Soft and salty douchi and steaming rice are mixed together, and the sweet and sour salty juice is sandwiched in the rice grains.
In that era when there was no over-packaging and online celebrity gift boxes, cheap and delicious canned lobster sauce and herring were distributed in Cantonese on holidays.
In other places, when a child has a birthday, his family may cook a bowl of longevity noodles for him, while in Guangdong, a can of lobster sauce and herring may be opened to celebrate his birthday.
Even Mr. Cai Lan, a gourmet, said: It's freezing. Come to a big bowl of hot white rice when you are hungry! There is absolutely nothing more wonderful and satisfying than a slice of black beans and shad. ?
The clever Cantonese people took this kind of canned food to the extreme.
Tear the shad into small pieces and fry them with oil wheat, eggplant and bitter gourd ... people with lighter tastes don't even need to put soy sauce and salt.
If you don't even have food at home, it's absolutely necessary to steam a small dish out of a can and give a thumbs up? White rice killer? ; Or stew it in rice, or cook it together in rice porridge. When the lid is lifted, the oil will explode in the porridge and smell salty and fragrant.
Gee, which Cantonese can't speak: I used to like canned fish! ?
Although canned lobster sauce and shad? Hard dish? It's shad, but what really bothers Cantonese people is not shad, but lobster sauce. Although the fixed collocation of shad is douchi, and the collocation of douchi, in addition to shad, there are ribs, chicken feet and pork belly snails. ......
Douchi is like one? Love rat? Walking among all kinds of ingredients, everyone has a sense of cp. After all, in Guangdong, everything can be cooked with lobster sauce, whether it's steamed vegetables or stir-fried dishes. A dish is good as long as it is added with lobster sauce.
Usually, after a can of shad is eaten, the remaining lobster sauce residue will not be let go. Smart housewives in Guangdong often save fermented beans for the next cooking.
Fresh ribs with fried sauce and a spoonful of soy sauce. After steaming for ten minutes, the salty taste of soy sauce can easily penetrate into the ribs and take a bite. The tender ribs are wrapped in the fragrance of soy sauce and garlic, and the aftertaste is endless.
The popular fried chicken feet are made with exclusive soy sauce, then sprinkled with peanuts and soy sauce, and steamed together. With the help of steam, the tender chicken feet are absorbed by the full soy sauce, which melts in the mouth, and the fragrance of chicken feet, soy sauce and peanuts blends into a brand-new delicious food, which makes people want to stop. ......
Spread a few shallots under the fish fillets, sprinkle a little shredded ginger, steam until cooked, and sprinkle lobster sauce on the surface. Heat a spoonful of oil in another pot, pour the fish in while it is hot, and serve immediately. Hot oil drenching fish has always been a wonderful method for Guangdong people to steam fish, and the presence of lobster sauce adds a strong aroma to the slightly light steamed taste.