In particular, the fermented bean curd that must be ordered on every shelf has been bubbling.
Take a bite, crispy tofu skin, smooth and juicy tofu pulp, and fat pork stuffing are simply delicious for rice!
Not only the Hakkas like to eat fermented tofu, but also the whole of Guangdong likes to eat fermented vegetables.
The food stalls in the vegetable market are filled with stuffed eggplant, stuffed pepper and stuffed bitter gourd ... Colorful stuffed vegetables form a unique landscape.
Even on the streets of Hong Kong, you can still eat fresh fried three fried treasures.
How much I love cooking when I eat sparingly! In this issue, Peninsula Jun starts with a pot of fermented bean sprouts and tricky fermented shad in Shunde, and tries authentic Cantonese fermented vegetable flavor with you.
Hakka people's complex about making tofu is as indispensable in their daily life as Guangfu people's complex about boiled chicken and Chaoshan people's complex about red roasted goose.
"Brewing, frying and stewing" is a trilogy of Hakka tofu brewing.
Tofu, tofu with bean flavor and brine; Meat stuffing, half-fat and half-lean pork ditch musty salted fish, chopped into stuffing by hand. The hardest thing is brewing. Cut a gap in the middle of tofu and fill the meat with dark force bit by bit. Treat delicate tofu with gentle hand gestures.
Put the cooked bean curd brain into the pot neatly, heat the oil, fry the skin golden and crisp, then pour it into the casserole, pour the sauce cooked with garlic and soy sauce, and use the heat of the pot to force the sauce into the bean curd brain pulp, so that the cooked bean curd brain will be twice as fragrant.
Spicy fermented bean curd originated in northern jiaozi. According to legend, Hakkas fled to the south, wanting to eat jiaozi, but the south where they live can't produce wheat, so they thought of making dumpling wrappers with tofu, and replacing jiaozi with fermented bean curd to comfort their homesickness.
Nowadays, making tofu is the pillar of New Year's Eve, and the old man is responsible for brewing his mind into these stocky tofu blocks.
Throughout the ages, Hakkas have focused on making tofu.
In addition to tofu, Hakka bitter gourd is also a must. That long bitter taste, coupled with the salty and smooth pork, is rich in flavor, and the bitter gourd and lobster sauce left on the plate are the essence of fishing!
Gourmet Wang Lao once said that home-cooked dishes with exquisite craftsmanship and complicated procedures are "coarse dishes cooked carefully". In this regard, Shunde people have also made a lot of efforts in the brewing of dishes.
Among them, the most legendary one must be soaking bean sprouts, piercing holes with silver needles, hollowing out mung bean sprouts, and soaking a shredded Jinhua ham. The difficulty of this dish is absolutely beyond imagination. ...
It took 2 hours to soak 30 bean sprouts and make up a 1 disc. I have to say that Shunde people used to be really time-consuming, laborious and troublesome in food!
Shunde not only has a good cook, but also a good mother. Like this dish, the bean sprouts are cooked, bent and rolled into small garlands, so that the stuffed meat will not come loose after frying.
In an efficiency-oriented society, these unaffordable fermented vegetables gradually disappear, and we can only imagine that strange taste by ancient recipes. Fortunately, the ultimate in fermented vegetables-fermented shad can still be eaten.
The shad is fresh, sweet and prickly. I really can't figure out how to eat it except the black bean shad, but the smart Shunde people have a way. After the shad is boned, the fish is finely chopped into minced fish, and then shredded dried tangerine peel and auricularia are added to brew the fish skin, and the fish becomes a whole again.
If you don't tell me, you really can't see that this fish was cut open and assembled. It was not until you bit it off and ate the Q-bomb sweet fish that you realized that the shad had completely changed. It can be said that after eating this fried shad, you will begin to understand Shunde cuisine.
Among many cuisines, the cooked dishes are ordinary and even a little unremarkable, but the ingenious craftsmanship and thoughts behind them contain a soft feeling, especially when I feel homesick, I want to eat the cooked dishes cooked by my mother.
Some people say that life in the city is boring, so I hope that through these various stories, I can give you the warmth like a peninsula convenience store.
Are you welcome? Pay attention to "like to travel": like to travel, like to play, like to eat, is an attitude!