Qin Li
Dai Li, the newly appointed tourism director, set out to develop the whole world tourism in the next season, and warmly invited Li Chunguang, Yang Huanting, Yang Bohai and me to spend two days visiting the whole Yongshou and revising the travel reviews. The old gentlemen kept burning lamps to boil oil, and soon finished the task. Everyone is in high spirits. After Fan Jiahe tasted "one fish and three meals", the topic naturally turned to Yongshou cuisine. Two young people from other counties think that lakes are not as fresh as rivers, and rivers are not as fresh as seafood. Yongshou's "one fish and three meals" is delicious, but it is found all over the country and has no characteristics. What other unique foods are there in Yongshou?
Li Chunguang, the imperial concubine, recommended thick stick noodles, Sophora japonica bumps, sesame oil crisp, rice noodles crossing the bridge, blood soup, bean curd and so on.
Mr. Li is talking about folk food. Don't you know there are four famous dishes in Yongshou Official Banquet! Shaanxi minister in charge, Henan provincial judge, the supervisor of the Republic of China, and the 203rd division commander are all full of praise!
What, what, why don't you explain? Gentlemen, here we go.
In fact, the four famous dishes of Yongshou refer to ghee, Sanxian chicken, stone mirror and jade inlaid with gold. I sold it and had a sip of tea. The three gentlemen craned their necks. I said: the water butter and the three immortals chicken have a great description in my book Jianjun Town; I want to introduce the stone mirror in another article; Gold inlaid jade is the seasonal dish of the Dragon Boat Festival, let me tell you. Unfortunately, time is pressing, so I can't eat it this time. When I retire, I will build a stone mill in my hometown, which will surely make gentlemen have a good meal.
Every year around the Dragon Boat Festival, the wheat of Yongshou enters the filling stage, and farmers smile when they see a bumper harvest in sight. The government chef got busy at once. They cut off seven or eight ripe wheat and twisted the pale green wheat grains together with their palms. Because the wheat is not ripe, you must never thresh it with a roller or wheel, but rub it out by hand. When there are two bowls of old wheat, the first step is completed.
Stir-frying wheat in a hurry is the stunt of chef Yongshou, which is exactly the same as that of Hangzhou Longjing tea. After this pass, the wheat grains are thoroughly remoulded and become jade beads with dark green appearance and golden flesh, crystal clear and transparent, without any smell of fire. Smell before nose: refreshing and soaking spleen; Take a look: the color of emerald is very attractive.
The chefs put the wheat grains on the small stone mill while it was hot and gently turned the handle of the stone mill. In a short time, many small yellow and green strips were squeezed out between the two layers of stone mills, just like a woman with a snake waist twisting in front of her lover; It's like the Sipping Festival in northern Shaanxi. No, it's too smart! By the way, it's like Nanshan people rubbing the rope with their hands, and the small rope bobs around the stone mill like a foxtrot, twittering and turning around.
I think of the scene of burning green ears of wheat on kerosene lamps when I was a child, and that smell. Gentleman's childlike interest is back.
Gentlemen, think about the color of the bars. Is it very similar to gold inlaid jade or gold inlaid jade?
Is this jade inlaid with gold, one of the four famous dishes of Yongshou? That's right. However, this is a bit simple!
This is the main ingredient, and the complexity is yet to come!
There are probably four ways to eat gold inlaid jade: mixing, frying, frying and branding. Add some garlic paste, hot and sour, cold, in line with public taste; Sesame oil is 70% hot, onion, ginger and garlic are put into the pot, seaweed is added, soft fried on the ground, and gold is set while it is hot. This practice seems to be in a hurry, suitable for guys who have been smelling for a long time, impatient and busy eating. The most authentic way to eat gold inlaid jade is to stir-fry with green peppers and add some shrimps and green beans to enhance the taste. It is said that the counties and governors of the former Qing Dynasty had better eat this.
The most complicated method is branding, which is often a weight to measure the level of Yongshou chefs. The ingredients are precious turtle eggs and pigeon eggs. First, cook pigeon eggs, cut the egg white with silk thread, take out the complete yolk, and then continue to cut the crystal pigeon egg white into melon petals with silk thread; Break the soft-shelled turtle eggs, mix with sweet potato powder to form a thin paste, and add spiced powder, salt, pepper, etc. Put the jade inlaid with gold into the mashed sweet potato, fry it in a frying pan until one side is brown, add pigeon egg white and egg yolk on the other side, put it into various auspicious patterns, and sprinkle chopped green onion before serving.
Oh, that sounds fresh. This is the flavor of Dragon Boat Festival and longevity. Unfortunately, we have never heard of it, let alone eat it. Qin Li, you are young. Have you ever eaten this kind of jade inlaid with gold?
I have read my great grandfather's notes. In the early Qing dynasty, this kind of food was found all over Guanzhong, but there were only some differences in practice. For some reason, during the Republic of China, only Yongshou had it. About twenty years ago, when I was keen on cooking, I cooked it myself twice. Alas, it tastes like swallowing the whole early summer and longevity in one gulp.
It's a pity that most people living in Yongshou now don't know what the four famous dishes in Yongshou County are, and what jade is inlaid with gold, let alone eaten. To develop global tourism, it will be icing on the cake to develop and restore the four famous dishes of Yongshou.
Gentlemen all think it is feasible.