There is a saying in Nanning: "The man is sad and beautiful, and the woman is sad and sour." In Nanning, when you go to a restaurant for dinner, you usually serve one or two plates of sour cream, which shows that sour cream is not only a small jasper, but also refined.
People in Nanning have a long history of eating sour food. Because Nanning is located in southern Xinjiang, the climate is hot and humid all the year round, and the local people rely on sour food to quench their thirst, refresh themselves and get rid of moisture. Over time, eating acid has become a local eating habit. Nanning garlic bolt is actually a kind of fresh fruit and vegetable pickled with white rice vinegar and white sugar or rock sugar for a short time. The general curing time is about 24 hours.
There are many kinds of sour plums in Nanning, so the selection of materials is very important. Mature or ripe fruits and vegetables are not suitable for making sour materials, because they are already soft and not crisp enough, but the taste is highlighted by the word "sour", and the acidity, saltiness, sweetness and acidity are moderate. There are three kinds of pickles in Nanning, radish, radish cherry, carrot, bamboo shoot skin, cold potato and so on. Pickled buckwheat, sword bean, ginger bud, garlic heart, lotus root, garlic, etc. Fruits pickled with acid include hawthorn, peach, pineapple, pomegranate, papaya, mango, carambola and plum.
In addition to pickled sour plums, there is also a kind of sour plums that have not been processed in Nanning. Just sprinkle spices such as Chili powder, salt and pepper on fresh fruits and vegetables and mix well to eat. Almond is the most representative one, so are mango and guava. It is said that this new way of eating comes from the coastal areas of Qinzhou. The following are some common acid treatment methods:
Raw materials of sour papaya: 2kg papaya, sugar 150g, white vinegar 250g, salt 100g and green pepper 50g. Method: Choose green papaya, peel and crush, remove the pulp, cut into thick slices, or cut into filaments, knead with salt, remove astringency and soften, chop green pepper, mix well with wax gourd, add white vinegar to marinate for one hour, filter off vinegar water, add white sugar and wax gourd and mix well until white sugar dissolves. Features: sour, sweet, salty, spicy and crisp.
Pickled cucumber raw materials: fresh cucumber 2.5 kg, pepper 300 g, salt 150 g, vinegar 200 g, Sanhua wine. Methods: Clean fresh cucumber, cut it in half, slice it with an oblique knife, take it out with boiling water, drain it and put it in a jar. Add salt, pepper, wine, vinegar and so on. Add boiling water to dry, and it is advisable to immerse cucumber in water. Marinate for two days, white skin will appear in the basin, and then take it out for consumption. Features: fresh and smooth, sweet in acid, spicy in sweet, appetizing and delicious.
Raw materials of sour radish: 2.5 kilograms of radish, 500 grams of white vinegar, 200 grams of sugar, salt and pepper. Method: Wash and dry fresh radish, cut the reverse side or cut it into round pieces. Slices are cut with an oblique knife. Add some salt and knead until soft, and put it in a jar or box. Boil white sugar with water, let it cool, add white vinegar and stir well. Pour into a vat or box filled with radish, add pepper at the same time, cover and seal. It's best to eat it in a day or two. Features: white color, soft and crisp, sweet and sour.
This kind of "sour product" is called sour in Nanning.
It is made of seasonal fruits and vegetables. Nanning family commonly used production method is:
Wash the fruit first, cut it into small pieces, sprinkle some salt, stir it evenly, let it stand for a while, and then grab the water out of the ingredients. Filter out all the water.
Then add sugar and vinegar to soak for one night, and you can eat it the next day.
Remember: all tools that come into contact with ingredients, including hands, should be oil-free. Otherwise, sour plums are not edible.
Before coming to Nanning, many people thought that Nanning was a mountain city with pyramid schemes everywhere. However, after coming to Nanning, many people found that not only high-rise buildings, but also 38 skyscrapers ranked tenth in the country, and there were already four subways, which made many beautiful women remember that it was not the skyscrapers in Nanning, but the "sour field" in Nanning.
The hero is sad about the beauty pass, and the beauty is sad about the sauerkraut stand. This is a classic saying circulating in Nanning. Sauerkraut is a traditional snack with a long history.
20 10, come to Pumiao, Nanning to attend high school. Because I am not old enough, I can't surf the Internet during the day. Because I was an Internet addiction teenager, I went to stay up all night on weekends. There are four high schools in Pumiao, plus some secondary schools, and the competition in Internet cafes is relatively strong. I rushed to the Internet cafe after school on Friday!
By midnight, I was already very sleepy, and many aunts saw the market here. So in the morning 1-3, Auntie called "mango, plum, horseshoe, sour field" in Nanning dialect and ate sour field. The whole person stimulated by hot and sour is full of energy, and the vigil 10 yuan can't be wasted, so he immediately starts playing games.
In Nanning vernacular, "sour field" refers to sour things, and "sour field" refers to things. I remember when I first went to Guilin to study in university, every time I said "eat wild", my classmates were puzzled and looked at me with puzzled eyes. What is "wild"? I replied that the wild is a thing! His head was about to explode, so I took him to the point of no return with Nanpu.
It is said that Sister Suanjie's history can be traced back to the Qin Dynasty. At that time, Qin Shihuang ordered the leveling of Baiyue and sent 500,000 soldiers. It took 13 years to establish Baiyue, and Guangxi and Guangdong belonged to the original Baiyue. After Qin Shihuang incorporated Baiyue into the territory of the Central Plains, he ordered the construction of Lingqu.
Qin Shihuang sent many Zhongyuan people to Baiyue, but he couldn't stand the perennial hot and humid climate in Baiyue and couldn't work with peace of mind. So he looked for something that could quench thirst, refresh himself and remove moisture. Finally, he spread the pickle technology to Guangxi, and after the improvement and development of his ancestors, it became the present pickle technology.
There are too many varieties of sour fields in Nanning, including papaya, horseshoe, guava, mango, pineapple, peach, plum, beans, radish, cucumber, lotus root, carambola and other fresh fruits and vegetables.
In the sour wild food stall in Nanning, many foreigners thought it was dark food when they first saw it, and there were all kinds of 7788. Many people said, "Is this edible?" The vendor of Suanye immediately introduced the history, taste, price, etc. of Suanye, as well as many production techniques.
The production of sour wild vegetables in Nanning is very simple. There are ingredients in the countryside, and you can often make them yourself at home or buy them yourself in the city. There are mainly two kinds, one is pickled with vinegar, and the other is pickled with sauerkraut jar.
1. Pickling with vinegar directly can greatly reduce the pickling time and is widely used in the market. Because there are many people on weekends, sometimes the demand is in short supply, and the sour field pays attention to freshness, and vinegar can be eaten soon.
Second, it takes a long time to pickle in the pickle jar with acid water. When you want to pickle something, just "throw" it into the jar.
In fact, the acid field in Nanning is to cut the fruit into pieces and then add salt, pepper, vinegar and sugar. You can eat it without too much seasoning, but you can eat it after pickling 1 hour, but it will be more delicious and taste better after pickling for a long time.
Bean vegetables need to be pickled 1~3 days, because vegetables and beans are not as tasty as fruits and need time to soak.
The taste of Nanning is mainly sour and sweet, while that of Guiliu area is mainly spicy. After studying in Guilin for four years, my taste has completely changed, especially spicy. Now my family has kicked it out of the kitchen, because as long as I cook, almost all the dishes have peppers, and they are too light to eat.
First, sour meat
There are fish with Chinese sauerkraut in Nanning. After cleaning the fish, dry it until it is half-dry, then coat it with seasonings such as glutinous rice flour, sweet wine koji, pepper, ginger, etc., put it in a jar and seal it for two months, then take it out and eat it directly.
Second, sour porridge
In Wuxu, Suxu and Yongning in Nanning, the way of eating sour porridge is still preserved. The rice is cooked and fermented for a period of time. In some places, maggots are added and sealed for fermentation, and they can be used to cook when they are born. Some maggots are passed down from family to family.
Sour porridge can promote digestion and is very appetizing, so many people like to dip it in, especially with boiled ducks. It is really unique, and raw fish sour porridge is very delicious.
Third, raw fish.
Raw fish in Nanning is very popular and is often used to entertain friends from other places. Speaking of Hengxian County in Nanning, you think of raw fish, but raw fish doesn't just eat meat, because it will get tired if eaten too much, but it tastes better when dipped in it. There are sour peppers and garlic, which are particularly boring and appetizing.
Fourth, lemon duck
Lemon duck is a delicious food in Nanning. There are many ways to make it, but it is best to eat it cold. Stew the whole duck in the pot for half an hour, then take it out and cut it into pieces. Because the duck is cooked, just fry the ingredients directly.
Lemon duck seasoning must be lemon, and the longer the lemon is marinated, the better. Too short a time will be bitter and spicy. Chop the lemon and serve with soy sauce and oyster sauce. You can dip it in. It's delicious.
Fifth, acid powder, dried fish powder, and old friend powder.
Binyang acid powder and dried fish powder in summer in Nanning are really popular. They are mainly acids. In hot summer, eating a bowl will make your heart cool and your heart fly.
The sour taste of Laoyou powder is due to sour bamboo shoots, and some Laoyou powder is added with tomatoes. Sour and delicious Laoyou powder can be eaten all year round.
Nanning is an acid-resistant city. It's good to live here, but business is poor at present, and young people can't stay in the sour field.
It is said that not only Nanning loves to eat, but also Yunnan loves to eat! Friends in go to dali should all know sour plum, sour pear and sour papaya! Those who go to Banna must have eaten sour bamboo shoots! The method used is like making kimchi, which tastes super delicious!