Diners in Jiangsu, Zhejiang and Shanghai like to order a dish-how fresh it is.
Pickled fresh food is a Shanghai dish, and the name of the dish also reveals a strong Shanghai flavor, indicating that its materials contain a variety of umami flavor. It is said that the authentic soaked soup is rich and delicious, not greasy. Generally, the four ingredients are bacon, pork belly, fresh bamboo shoots and a hundred pages. Many people add or replace one or two materials when cooking, for example, bamboo shoots can be winter bamboo shoots, spring shoots and flat tips, blinds are replaced with lettuce (dialect: lettuce is also a kind of bamboo shoots, hehe), and bacon is replaced with ham (in fact, ham can be understood as high-grade bacon).
When selecting ingredients, bacon should be white, fresh meat should be pork belly, bamboo shoots should be fresh, and the blinds should be of good quality-delicate bean flavor and lettuce is also good! It is best not to remove the blinds, because soy products can reduce the greasy feeling.
The day before yesterday, I was lucky enough to taste fresh pickled MM! Although the blinds are gone and bamboo shoots are not bought, the taste is still delicious! It is difficult to eat authentic kimchi in restaurants outside, and most of them rely on monosodium glutamate to improve the umami taste, and the price is also expensive. Why don't you learn to do it yourself? It's actually quite simple.
Relatively tasting fresh soup is a great pleasure in life!
It is said that in the past, people were very particular about tableware, and they usually used it in sets, with 48 or 56 heads, only 20 or 30 heads at least, and more than 90 heads 100, which was already used by the court and nobles. One end means a thing, which generally includes a pot, a flat plate, a soup plate, a rice bowl, a small dish, a small soup bowl, a spoon, etc.
And this kind of salty soup is best placed in the product pot to highlight the taste. The tasting pot is a pot with two ears (handles), and almost all the tableware has a tasting pot.
Take a delicious spoon and put it in a broken porcelain soup bowl. The smell will tempt your nose. You can't help but quickly lift your little spoon and scoop it into your mouth. The delicious feeling can be described in a Shanghainese dialect-your eyebrows have fallen off!
Copy a cookbook for everyone and try it yourself-it's easier to learn to cook from the soup. Add some salt and water, and you can eat it when it is hard and rotten, hehe!
Ingredients: 200g bacon, 200g pork belly, 5 pages, 1 bamboo shoot.
Seasoning: yellow wine, salt, monosodium glutamate and chives.
Exercise:
1, bacon and pork belly are cut into long squares about 3 cm long and 2 cm wide respectively, put them in boiling water with a little yellow wine to slightly scald blood and impurities, and then take them out and wash them for later use.
2. 100 Page is soaked with a little baking soda powder, washed to remove fishy smell, cut in half, and tied separately for later use.
3. Wash the bamboo shoots and cut the hob block (that is, diagonally cut, cut, roll the bamboo shoots, cut at another angle, sweat! )。
4. Add water to the soup pot to boil, then add bacon and pork belly to boil, constantly skim off the floating foam, then turn to low heat, cover and stew for 30 minutes, then add bamboo shoots and continue cooking for 10 minute.
Remind novices to taste the soup after it is boiled, and decide whether to add salt or monosodium glutamate according to the specific situation.
6. Cook in the pot and decide whether to add fragrant onions according to personal preference.