After all, "I have been busy with my mouth all my life." Throughout nature, everything is food. Whether flying in the sky or running on the ground, all edible things can't escape being cooked into various delicious destinations.
Sweet as candied fruit, like first love; Bitter as bitter gourd, like life; Spicy as hot pot; Salty as bacon and thick as love.
As one of the most distinctive tastes, the magic of acid is that it can solve the "greasy" of all tastes.
Tasting it is like letting go of the complexity of life, and everything can start over with a new taste.
The five flavors of life are "sweet, sour, bitter, spicy and salty", and acid ranks first, which has a high position in people's hearts or food.
Of course, here, I have to talk about "sour food" in various places.
1
Boiled fish with Chinese sauerkraut and Chili
Fish with Chinese sauerkraut is a classic dish in Chongqing. It is made of grass carp as the main material and pickled vegetables. It tastes sour and delicious.
People in China pay attention to having enough fish to eat all year round, so eating fish all year round has become a must on the table, but different places have different cooking methods and tastes.
Legend has it that a fisherman sold the big fish he caught for money, and often exchanged leftover fish with farmers by the river to eat sauerkraut. Once, the fisherman cooked sauerkraut and fresh fish in one pot, but the soup was delicious and the fish was fresh and refreshing.
Fish is rich in high-quality protein, which can provide people with rich nutrients such as protein and minerals. Lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite.
2
Sweet and sour soup
Vinegar is the origin of sour taste described by people. The most representative one is Touchuan Hot and Sour Soup.
Production method:
1.？ Add chicken soup, salt, monosodium glutamate, soy sauce and shredded pork to the pot, bring to a boil with high fire, thicken with wet starch, and add broken eggs with low fire;
2.？ Add pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float in the pot, they will turn to high heat until the shredded pork rolls up and rushes into the soup bowl.
Drinking after meals has the functions of sobering up, relieving annoyance and helping digestion, and is suitable for the adjuvant treatment of anorexia.
three
Sweet and sour pork
Classic Zhejiang cuisine, one of the traditional famous dishes. Pork tenderloin, as the main material, with flour, starch, vinegar and other condiments, is sweet, sour and appetizing, and often serves as a necessary dish for many family gatherings in China.
Production method:
1. Wash pork tenderloin, cut it into small pieces, put it in a bowl, and marinate it with egg yolk 10 minute; Clean the green pepper, remove the pedicle and seeds, and cut into small pieces; Peel and slice carrots; Chop onion and garlic;
2. Take a small bowl and add salt, sugar, vinegar, yellow wine, Jiang Mo and water starch to make sweet and sour juice.
3. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry until 7 minutes cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir fry, add fried tenderloin and sweet and sour juice, and stir fry until tasty;
4, add fennel to taste, which can make the taste more fragrant.
Sweet and sour tenderloin smells appetizing, tastes fragrant outside and tender inside, which is very suitable for people with loss of appetite, dry cough and constipation.
four
pickled vegetables
"Pickled vegetables in Kunming are the favorite of Yunnan people." Pickled pickles are common pickles in Yunnan. Both cold salad and stir-fried dishes are ok, and the taste is good.
Using bitter vegetable as raw material, Chinese cabbage was fermented by anaerobic lactobacillus to produce a lot of lactic acid, which made Chinese cabbage sour.
Production method:
1.？ Put the cabbage in a container, add boiling water and a little salt;
2. Press with a stone to prevent the cabbage from floating, and then seal the container with plastic film to isolate it from the air.
3. Leave it for 20 days, and the optimum temperature is 10-20 degrees. The higher the temperature, the shorter the fermentation time.
Many authentic southern restaurants are inseparable from pickles. Whether cooking a bowl of rice noodles or frying a sour dish, it is better to use pickles to flavor. This stimulating acid, together with rice, is a good kimchi meal.
five
look worried and depressed
Sour soup noodles, also known as "slender noodles", are Shaanxi characteristics. Its characteristics are "thin, refined, glossy, fried, thin, pungent, sour, spicy and fragrant". "Turn the lotus in the pot and grab the line in the bowl. It is sour and spicy, appetizing and refreshing, with good color, flavor and taste.
Production method:
1.？ Chop onion, ginger and garlic for later use;
2.？ Put salt, monosodium glutamate, vinegar, Chili oil, soy sauce, white pepper, sesame oil, laver and shrimp skin into a bowl according to personal taste;
3.？ After the noodles are cooked in white water, scoop 3 spoonfuls of noodle soup into a bowl with seasoning, stir evenly to form sour soup, and scoop in a proper amount of noodles.
Protein contained in noodles with good taste can supplement the nutrition needed by human body. Coupled with some sour soup, it also helps to increase appetite and help digestion.
six
Fried shredded pork with sweet and sour sauce
It is named after the taste of fish, and it is an authentic Sichuan dish. The taste is salty, sweet, sour and spicy, and the shredded pork is soft and tender.
Production method:
1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well.
2. Wash and shred onions, ginger and garlic, and shred bamboo shoots, fungus and carrots for later use.
3. Mix white sugar, soy sauce, vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
4. Put the oil in the pot, pour the shredded pork when it is heated to 50% hot oil, stir fry and add the pickled pepper foam. When the stir-fry is extremely good, add bamboo shoots, fungus, shredded carrots and fish sauce and stir-fry for three to five minutes.
The fish-flavored shredded pork just out of the pot has a spicy taste in sweet and sour, and there is a strong aroma of onion, ginger and garlic in the spicy taste.
Pork is rich in protein and various fatty acids. Bamboo shoots are low in fat, sugar and dietary fiber, and can absorb a lot of oil to enhance the taste and make it more refreshing.
seven
Sweet and sour cabbage
In northern cuisine, vinegar is the crowning touch, as well as vinegar-slipped cabbage in Shandong cuisine. The taste is silvery red, sweet, sour and spicy, and the balance of seasoning is only when there is acid.
Production method:
1.？ Wash the cabbage and cut it into strips six minutes wide, and then cut it into rectangular pieces one inch long.
2.？ Add hot oil to the pot. When cooking in Jiang Mo, add Chinese cabbage, stir a few times, and add refined salt, sugar and chicken essence.
3.？ Add soy sauce and stir fry, then pour in proper amount of vinegar and stir fry. When you smell vinegar, you can cook.
Chinese cabbage is rich in inorganic salts such as calcium, iron and vitamin C. Vinegar can keep vitamin C in Chinese cabbage from being destroyed.
In addition, Chinese cabbage contains protein, which is close to the protein needed by human body, but it is extremely low in fat and rich in inorganic salts and vitamins, so it is an ideal dish for obese people to lose weight.
eight
Frozen meat
Henan specialty dishes are mostly cooked in winter and spring, and they are also one of the main dishes in the Spring Festival. It tastes refreshing and soft, melts in the mouth, and is fat but not greasy.
Production method:
(1) Remove pig hair from pigskin, wash it, cook it in cold water for 5 minutes, take it out, and skim the floating foam;
(2) cut pigskin into strips about half a centimeter wide and three to five centimeters long;
(3) Jiang Mo, pepper, fennel, star anise, cinnamon, etc. Wrapped together with gauze to make a material bag;
(4) Add water into the pot, add pork skin strips and stuffing bags, boil with strong fire, and add a small amount of soy sauce to color when the skin is cooked;
⑤ Finally, pour the cooked soup into a container and let it cool and solidify naturally.
When local people eat frozen meat,
Will add a little persimmon vinegar flavor,
The tenderness of the meat and the fruity smell of persimmon vinegar,
It tastes sour and delicious.
The happiness brought by food has nothing to do with time, and it can arouse thousands of desires anytime and anywhere;
The pleasure brought by food is related to time. A five-hour dinner and a five-minute snack can't always be the same.
However, the only constant is that the mood and atmosphere of blessing food are even more touching.
Counting food and five flavors is not the ups and downs of everyone's time rings.
On the other hand, acid is the most gorgeous color after tasting all over the world.
Jia Jia Fruit Vinegar is made by natural fermentation of fresh fruits, traditional hand-brewing, and cave storage. It is rich in nutrition and light in fruit aroma, bringing you the freshest sour and fragrant experience of taste buds.
There are rivers and lakes in the acid.
What is the sour food in your hometown?
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