The best way to burn white oil is to burn bitter bamboo shoots unique to Sichuan. Bitter bamboo shoots and bitter gourd are two delicious things for Sichuan people. Bitter gourd is often eaten, but bitter bamboo shoots are rare. This is the child body of bitter bamboo in southern Sichuan. Bitter bamboo shoots, mostly in the early summer season, long and thin, because each plant does not produce much, it is still loved. I suffered from bamboo shoots, and the most unforgettable thing was in the bamboo sea in Changning, which was seven or eight years ago.
That year, Sun Jingxuan, an old poet, offered a sum of money to Yibin Wuliangye Winery and invited a large group of writers, young and old, all over the country. I remember Wang Zengqi (who died shortly after his return), Lin Jinlan, Zheng Min and many other old gentlemen I had heard about for a long time. As many famous people went there, the Changning county government naturally hosted a banquet in a hotel restaurant in Zhuhai. The dishes were basically cooked with fresh local bamboo shoots and mushrooms, and one of them was bitter bamboo shoots with white oil. The dishes are as white as jade, and the soup is as milk; Bamboo shoots are crisp, slightly bitter, with endless sweetness and fragrance. After chewing, the aftertaste is leisurely. The master said that this bamboo shoot was just dug up from the mountain in the morning. I think only fresh bamboo shoots that leave the soil that day will be so full of fragrance. This dish is simple to say: wash fresh bamboo shoots, cut them into rhombic blocks with a hob, soak them in boiling water for five or six minutes, pick them up and soak them in clear water for later use; Just a few condiments, garlic slices, ginger, refined salt and pepper; Melt lard in a hot pot with 70% warmth, add garlic slices and ginger grains, stir-fry until fragrant, add bitter bamboo shoots, then pour in broth, add salt and pepper, cover the pot and cook for a few minutes, and the pot is a good dish. Not too much pepper, a little sugar, more suitable for people who don't like bitterness.
In recent years, bamboo shoots are often mixed with bitter bamboo shoots in the market. Bamboo shoots are too bitter and astringent, without the delicacy, fragrance and sweetness of bitter bamboo shoots. Although bamboo shoots can be eaten after soaking in water for two days, compared with bitter bamboo shoots, it is the difference between Xi Shi and Dong Shi. To paraphrase the tone of Tang Priest in A Chinese Odyssey, there are differences between people and bamboo shoots.
In Sichuan, in the past, adults spanked children with bamboo stripes, which was called cooking meat with bamboo shoots. The word "suffering" originally refers to cooking techniques. Frying is frying in oil or dry, while boiling is stewing or cooking. However, sometimes people in Sichuan also refer to frying as cooking, like frying Sichuan style pork, which is also called cooking Sichuan style pork. Therefore, the bamboo shoots in cooking can be sliced and fried, and can also be cooked with soup. Roast chicken with bamboo shoots and roast meat with bamboo shoots are mostly red, and roast beef is the most common. This dish is available in all restaurants, but unfortunately, there are not many that can see the true taste of bamboo shoots.
I think, spices, watercress, pepper, a lot of heavy seasoning, how can pure bamboo shoots resist? I prefer something light and simple. Roast chicken with bamboo shoots, I prefer white flavor; Roasting eel is my home dish: stir-fry ginger, pepper, garlic and scallion until fragrant, then stir-fry eel segments, add a little cooking wine and rock sugar, add salt, and then add bamboo shoots and broth to cook. After seven or eight minutes, it will be a mouth-watering dish. Bamboo shoots can't be matched with any dishes. It's too clean. After peeling off the shell, it's a clean body, so it's picky. It's afraid that the spicy hemp in the world will spoil itself. I have never heard of bamboo shoots burning mutton or dog meat, nor have I heard of bamboo shoots mixing with seafood. (Golden hook magnolia slice is an example, but is magnolia slice also a bamboo shoot? The meat is thick without bones, crisp without tendons, white in color, and the breath of bamboo is gone. This may be the performance of bamboo integrity in cooking.
Now, you can eat bamboo shoots and bamboo chicken in hot pot everywhere, which is actually Chongqing roast chicken with black bamboo shoots in Guizhou; There is a bamboo shoot in the side dishes of spicy hot pot in Chengdu and Chongqing, and even Sichuan Lianguo soup also imposes Emei Mountain snow bamboo shoots. It's not bad, but I can't eat the meaning of bamboo shoots, which makes me feel a little abrupt and beautiful. Moreover, those are almost all dried bamboo shoots, which are soaked in water and other things. They look fat and tender, and when eaten in the mouth, they completely lose the charm of bamboo. It is the greatest ability of human beings to make the good things of nature inferior or bad, and making bamboo shoots is no exception. There is one thing that I accepted. It's dried bamboo shoots, which I ate in a small restaurant called Bamboo House. It's very suitable for drinking. Maybe because I'm a drinker, I recognize everything that can be drunk.
There is another way to eat bamboo shoots, which is made into kimchi. That kind of crispy, that kind of refreshing, can't be replaced by anything soaked in crispy vegetables. On a summer night, sitting in a small courtyard, the stars and the moon are in the sky, bamboo shadows are swaying, and a cool breeze blows away the remnants of a few minutes of wine. At this time, if you can have a bowl of mung bean porridge and a dish of spicy bamboo shoots, what can you ask for in life? Another beauty of soaking bamboo shoots is that they can extinguish the floating flowers in the jar. When bamboo shoots enter the altar, flowers will be extinguished, but no flowers will keep salt water. No matter how many floating flowers there are, they will all be gone in seven or eight days. Two or three bamboo shoots can keep the flowers from regenerating for half a year. Of course, it must be fresh bamboo shoots. At that time in Changning, I told this method to two old gentlemen, Wang Zengqi and Lin Jinlan, who are both good gourmets and have been suffering from kimchi for half their lives. Hearing about this beauty of bamboo shoots, they were surprised and happy, and sighed: "Ah! Bamboo shoots. " Who can wash away the hard-to-extinguish floating flowers if it is not this clean and spotless bamboo shoot? Bamboo shoots are like this, what should people do!