I still want to introduce you to a northern Shaanxi stew that is different from cooking. No matter the yellow rice in Yan 'an or the three delicacies in Yulin, it is inseparable from the same ingredient-pork. By the way, pork is one of the most important ingredients in northern Shaanxi braised dishes. The ingredients that make up the pot-stewed dishes in northern Shaanxi generally include pork, sauerkraut, potatoes, tofu and vermicelli. Seasonings include red onion, garlic, braised soy sauce, aged vinegar, aniseed powder, dried ginger powder and salt.
Take the puffer fish's "pig-killing dish" as an example, and the production process is also very particular. Sour cabbage should be taken home from the ground in the first frost season every year, washed with clear water, put the whole cabbage in a large iron pot filled with boiling water and cook for three to five minutes on low heat. When it is half cooked, take it out immediately, cool it in cold water, then take it out and put it on a vegetable rack to dry the water, and then put it in a porcelain jar. Put a layer of Chinese cabbage and a layer of big salt, and use a few pieces to flood two-thirds of the porcelain jar.
Let's talk about the preparation process of potatoes first. Scrape off the skin of the potato, clean it, cut it into pieces (a potato is cut into eight pieces with three knives), fry it in the oil pan, and pick it up when the surface reaches brown.
Tofu should also be sliced and fried in oil pan, and removed when the surface is brown. As for vermicelli, you can choose refined powder, coarse powder and tablet powder ingredients according to your personal preference.
Can't wait?
Select a piece of fresh pork belly in the pig's mouth, cut it into small pieces with uniform thickness, and stir-fry it in an iron pot with medium heat. Ten minutes later, when the pork is half cooked, half of the chopped green onion, garlic slices, braised soy sauce, aged vinegar, aniseed powder, dried ginger powder, salt and other mixed seasonings are scooped into the pot to stir fry. At this time, a wonderful fragrance came into view, and the original whisked pork was colored and turned pink.
Wash the washed shredded sauerkraut quickly with clear water again, take it out by hand, wring out the water and spread it on the fried pork. Put it into the pot with the fried potato pieces, add boiling water and stew over high fire. After about five minutes, cut the fried tofu slices into small pieces and put them in the pot with the vermicelli. Cover the pot and stew for another three to five minutes. Pour all the remaining condiments in the bowl into the pot and stir-fry the braised dishes in the pot. About three or five minutes, a pot of northern Shaanxi braised dishes will be ready. When Kazuhiro Mori food arrives at the dining table, another bowl of rice with yellow and white rice (rice and yellow rice) can be enjoyed with chopsticks? !
There is a realistic reason why people in northern Shaanxi like to eat braised dishes. Stews were originally designed to solve the problem that people have more vegetables and it is difficult to eat vegetables in winter. In the past, due to the lack of water resources and the cold winter, it was difficult to eat fresh vegetables in the gully-criss-crossed northern Shaanxi Plateau. Ordinary people generally eat sauerkraut and potatoes. The best way to store Chinese cabbage is pickling. If you can stew sour cabbage, potatoes and pork together, the taste will be sour and delicious, and the taste will be excellent!
The history of braised dishes in northern Shaanxi can be traced back to the Ming and Qing Dynasties. At that time, foot catchers, laborers and small traders loved to eat braised dishes, and a large plate was full, which not only satisfied hunger, but also met demand.
Now, influenced by my frequent eating of braised dishes, my youngest daughter, who just entered junior high school, asked me in the kitchen one day, is cooking braised dishes the same as writing an article? Needless to say, the choice of general materials, when choosing pork, some people like to eat fat, and some people like to eat lean meat. Only when snow kills pigs, the fresh meat on the "pig killing mouth" is the best-delicious!
Haha, it seems that everything is related.
About the author: Wu, male, Han nationality, from Yulin City, Shaanxi Province, a member of Shaanxi Writers Association, and a student of Northwest University's advanced seminar for writers. Dozens of essays and novels have been published in the official WeChat accounts of provincial writers' associations, such as China Land and Resources Daily, Writers' Daily, Yan 'an Literature, Selected Essays of Half Moon, Haihe Literature, Yulin Wenyuan, Xi Daily, Yulin Daily, Hongshixia, Shenmu Literature and Wudinghe. His works have been selected into the collection of works for many times, and the long prose "Fishing" won the first prize in the 12 Writers' Cup Excellent Literary Works Appraisal Competition (prose category). The collection of essays "Looking Back at Northern Shaanxi" has passed the publishing review and will be printed in the near future.