Since she won two gold medals, the atmosphere in Weibo has become sweeter in those two days. Everyone found this girl really amazing:
I have a talent for shooting since I was a child. If you have nothing to do, take the children to the booth with guns and balloons to win dolls. If I win the boss, I will cry.
Later, I started air rifle training and fell asleep on my knees (coach: what a powerful heart);
Going to play the game, the referee praised "good play" and dragged the referee to talk endlessly. ...
Ha ha ha ha ha ha ha ha ha ha what is this peerless cute wow!
Mother Yang listened: "That's enough!" The next day, I went to the vegetable market to buy. The stall owner was happy, so I had to order food for him for free.
Everyone has an aunt's smile on their faces, and they return to childhood in a second: birthdays, good exams, family dinners, and parents seem to like to entertain us with braised prawns.
After all, when we were young, braised prawns were a great dish!
be cast into the shade
I remember watching a play when I was a child. An old man is about to faint, and it seems that he can't slow down. The young man around him asked him what he wanted to eat, and he spat out four words with all his last strength: "Braised prawns in oil ...! "
I can't remember the specific drama for a long time, but all my childhood, my brother came in the atmosphere of "braised prawns yyds".
When watching "I Love My Family", my second uncle Jia Zhixin ate out with 6000 yuan, and the family made up the bill. Jia Zhiguo summoned up his courage and ordered two braised prawns in 50 yuan.
I love my family.
For Jia Zhiguo, a national cadre at the official level, even if he went to China World Hotel to check the quality of food, braised prawns in oil is still his highest imagination of delicacies.
When there are children at home, even if Liu Xing's food is recognized as a local tyrant, the three children will be excited for a long time if their mother fried prawns.
Families with children
As for Xiao Baodi in front of the TV at that time, his memory of eating braised prawns in the restaurant was not very deep-only a few families experienced the freedom of prawns when they were young.
Mr Ma Weidou, have you eaten it or seen it? Before he was thirty, he had eaten braised prawns twice.
When he was an editor of China Youth Publishing House, he went to the famous Long Sen restaurant and ordered a duck with winter vegetables. Like Mr. Xu Bangda, a master of ancient painting identification, he grew up eating prawns in restaurants.
As for Teacher Mo Yan, when I was young, I was probably full of the legend of braised prawns:
When he was in Gaomi, Shandong, there was a female member in the same village, and her husband was a navy in Qingdao. Every time I come back from visiting relatives, my sister-in-law says Qingdao is delicious. "Eating prawns in braised oil casually" once constituted Mo Yan's main yearning for Qingdao at that time.
This memory was later used by Mo Yan in Frog.
The legend of this shrimp has been passed down to our childhood, and eating such a meal seems to be a sign of enjoyment.
Today's friends may wonder: is a plate of shrimp so magical?
The first person who doesn't understand this may be a friend in the southern coastal areas-there are really fresh and good shrimps, who wants to stew them in oil to make them worse?
Well, be considerate of northerners. The word "braised prawns in oil" is not as rich in material as it is today, that is, cooking oil with fire and matching flowers with brocade.
Word for word, first of all, "prawns": the real braised prawns were originally Shandong cuisine, using prawns from Bohai Bay.
As we all know, both Shandong and Northeast China belong to Cybertron, a great food world in China. Not only are there many rice bowls and vegetables, but trees are big and water is big.
How big are the prawns here? In the Qing Dynasty, Hao Yixing recorded in "Mistakes in the Sea" that "there are shrimps in the sea, such as children's arms, and fishermen take them with nets. When it is dried or pickled, this kind of goods is called prawn. "
Shrimp the size of sausage is naturally a rare treasure. According to Beijing Bao Mei, even if it's not this big, it was bought for a happy event on holidays.
In the Tang Dynasty, a gourmet in the Republic of China, the status of prawns was higher. In the past, in a decent restaurant, a portion of cucumber and peas was fried with prawns, which was green and refreshing, and could not be fried unless it was fresh and tender-the prawns that could be sliced were big enough.
Similarly, if a bowl of fried rice with shrimp slices and eggs is served, the value of this bowl of rice will undoubtedly be upside down.
As for the more exquisite, Ma, Jacky Cheung and the Peking Opera circle of the Republic of China love to eat fried shrimp and drink. As soon as the shrimp season is clear, he will take people out to eat three or four plates at a time.
Before ordering the next dish, you must finish it, because this dish must be covered with a thin layer of paste and fried thoroughly, otherwise a large plate will be cooked. If some things are not fried, they will not spoil the good things.
Ma (left) and his disciples.
Ordinary people may not eat fried shrimp, but the word "braised in oil" still shows their respect for making the best use of prawns.
Say "oil" first. In the era when people all over the country rinse their intestines, oily dishes are precious, let alone braised prawns.
When handling shrimp, first cut off the shrimp feet and tail tips. More importantly, cut off the shrimp gun and pick out sandbags. Don't remove the whole shrimp head-to keep the shrimp brain.
The secret of Liu Jianmin, a famous chef of Shandong cuisine, is that from the second season, you won't be born.
Laofangu
The scallion oil boiled with Shandong scallion not only removes the fishy smell, but also gently presses the shrimp head when frying prawns. As soon as the rich shrimp oil flows out, it is salty and fragrant.
Under the action of shrimp oil, the color of braised prawns is often brighter and more ruddy than the natural red of cooked prawns-
Laofangu
Therefore, authentic braised prawns are generally salty. If you eat ketchup in a restaurant, it's either a different way or the shrimp is not fresh enough. Use ketchup to supplement the color.
The most crucial word is actually "braised"-there are many ways to make prawns in Shandong cuisine. Is it dry? There is braise in soy sauce, but the way to eat braised in oil is more important for the delicious taste of shrimp itself. Stewed shrimp meat is not easy to get old. After tasting it, it was taken out and put on a plate. Shrimp soup is collected with fire and poured on it. It is original and lively.
Laofangu
No wonder braised prawns were such a precious dish in those days.
Of course, now we don't miss the braised prawns in the restaurant as early as childhood.
Life is good, eating out is no longer a luxury. The rich halo of braised prawns naturally fades.
At the same time, at the beginning of this century, with the spread of catering fashion in first-tier cities to the whole country, major cuisines are competing for beauty, and the magnificent symbols in restaurants range from whole lamb steak and king snake with salt and pepper to mice like mussels. ...
Shandong cuisine is no longer the first choice for northerners to eat out, and the status of braised prawns is naturally the same as before.
Even its name changed hands:
At the beginning of this century, the word "braised prawns" symbolizes another red burning life of people in Jianghan Oilfield, Qianjiang, Hubei Province. As for it, it later swept the country with the name of "spicy crayfish", which is another myth.
This is the end of many wonderful dishes. However, the braised prawns did not.
That generation still remembers the taste of braised prawns as a symbol of happiness, but suddenly they find that what they once looked up to has become more intimate with the people with the passage of time.
It has become a reunion dish for many families on holidays, and it has also become the specialty of the elderly at home.
At this time, everyone discovered that braised prawns are actually not so difficult to cook, and even especially suitable for the bold cooking style of straight men-
Indeed, grandparents and parents have an unusual degree of mastery of this dish. After all, the era of braised prawns is also the heyday when they eat out most often.
You don't have to stick to the hard-to-buy prawns, and you don't have to stick to ketchup. No matter how fragrant the dish is, just open the back of the dish that impressed you the most in those years, learn to pick out the shrimp line in front of the TV, stand up a little on holidays and flatten the shrimp tail. ...
For the elderly, this home-cooked dish, once regarded as delicious by them, is enough for a reunion dinner. Since then, braised prawns have become a common taste in the memory of the next generation.
Whether traveling abroad or participating in a competition abroad, the children are full of expectations for this dish as soon as they get home: today's "restaurant dish" has become oily, spicy and cold, which is very different from the braised prawns of that year.
Nowadays, this once high-class dish has become the most delicious taste at home. Raised by braised prawns, they may really realize the happiness that their parents had expected.
Probably, those children who miss braised prawns will really keep this happiness in the future.
The pictures in this article are partly from the Internet.
References:
[1] Tang, knowledge and taste of Yanjing Pear Garden [M]. China Diet, Guilin, Guangxi Normal University Press. 20438+03.4338+0.
[2] Ma Weidou, Xu Bangda [J]. Elderly Education (Calligraphy and Painting Art), 20 12(07):20-2 1.
[3] Mo Yan, first time in Qingdao [J]. Friends of Primary School Students (High Edition), 20 19(0 1):9.
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