? Amaranth stalk is a common vegetable in Shaoxing countryside. At the end of summer, take out a bowl and pour it with vegetable oil. This rapeseed oil is no ordinary blended oil of arowana. The oil made from rapeseed is deep in color and fragrant, and it is very beautiful when poured on green vegetable stalks. Steamed on a rice cooker, when the rice is cooked, the aroma mixed with the unique musty smell of vegetable oil and vegetable stems will continue to float out, and the saliva on both cheeks will continue to gather. Put it on the table, put it on a clip, and serve it with rice, which is delicious and delicious. There are two bowls of rice to eat.
? In memory, it is a strong presence at the dinner table.
? To be an amaranth stalk, Shaoxing people call it "mildew". Different housewives will make different flavors. The dog days are hot and summer, the driest and stuffy season of the year. The farmers in the market will always put out amaranth stalks and pile them up one by one. Mother picked and bargained, then tied it into a bundle and camel came home. After cleaning, my mother sat in a small chair, with a chopping board on the bench in front of her. When her hand raised the knife, pieces of amaranth stalks fell into the bucket in front of the bench. After a while, large and small barrels were full of amaranth stalks. Pour clean water and soak it there.
? Usually for a day or two. Sometimes it's unusually hot, and in the evening, foam appears on the water. Mother fished it up and drained it.
? Xun has also been cleaned. Xun, Shaoxing people read "bang", the fourth sound. This is the same one that Shaoxing people put yellow rice wine in.
? The belly is very big, the mouth is relatively small, and the vegetable stalks should be fished in by hand. Put about 2-3 layers, and sprinkle a layer of salt. Salt is often coarse salt with large particles. When mother puts a few floors, she should shake the bamboo slips so that every gap in the bamboo slips is full. Seal after compaction. Several layers of gauze, after washing, cover the mouth and tie it tightly with hemp rope.
? After three or four days, my mother always lifts the lid to see how the amaranth stalk mold is. When I opened it, a greasy and salty smell came to my nose, and there was a layer of white flowers floating on the stem. Mother poked her finger down and fished out a paragraph to see. If it's still hard, reseal it. When it's soft and juicy, you can take it out to accompany the meal. At this time, the amaranth stalk still kept its first green color and the taste was not very salty. If the mildew is not good, it will become an empty shell and float on the brine. Mother always has to find out the reason, either the water is not enough, or the salt is not put right, and even there is a reason. In the end, it was always the fixed amaranth stalks.
? If it takes more time, the amaranth stalk will turn brown and taste much salty. Amaranth stalks are not on the table, so brine will come in handy. Buy a few pieces of dried incense sticks, soak them in brine for a long time, take them out and put them neatly on a plate, pour vegetable oil on them, steam them, and the dried incense sticks filled with brine will spread out and take a bite, which is soft, waxy and fresh, and smells bad. Shaoxing people like it very much. Sometimes I forget, dried incense has been soaked for many days. Father is reluctant to throw it away, but he still has to steam it out to eat. At this time, the fragrant dried fruit is strangely green. I won't eat it. According to experts, it's full of toxins.
? Soybeans can also be operated in this way. If you buy a piece of tofu, or cut some green pumpkins, pour amaranth stalks on them, steam them and eat them while they are hot. As for the very famous Shaoxing stinky tofu, it is the product of this brine. It's just that I don't like it very much.
? I always thought that amaranth stalks were only available in Shaoxing until I saw Mr. Wang Zengqi in Five Flavors. "The most special stinky thing is the stinky amaranth stalk ... We call it" amaranth stalk "there, and Hunan people call it" amaranth goo "because it smells goo." I found that Mr. Wang Lao is really a great writer of food.
? The earliest people who became attached to amaranth stalks are said to be the people of Yue in the Spring and Autumn Period. The state of Yue was conquered by Wu, and the people were poor and had no food. An old man put the collected wild amaranth stalks in a crock. A few days later, amaranth stalks gave off strange fragrance in the jar, and the old man cooked them and ate them. They were delicious, and everyone followed suit, so they had amaranth stalks.
? Shaoxing people's jars and jars will always skillfully use all kinds of fungi in the air to turn decay into magic and breed strange Shaoxing cuisine. A thousand moldy pieces, moldy douchi, moldy dried vegetables, moldy amaranth stalks ...
? Strange mold, in the time, how many hungry stomachs have been satisfied, and how many homesickness has been comforted ...