1
"Compendium of Materia Medica" says that millet "can be used as porridge to benefit the Dantian, replenish deficiency and damage, and open the stomach." Many pregnant mothers take care of their bodies after giving birth. Millet porridge with brown sugar. But taking millet porridge alone as a health supplement is a bit of a secret. The cooked millet porridge, with a layer of glutinous rice paste on top, smells normal, but has a bit of an original aroma in the mouth. This fragrance is neither gorgeous nor noisy, neutral and peaceful, fleeting yet real.
Millet porridge is broad-minded and can accommodate most ingredients. Add honey, red dates, and glutinous rice to cook a bowl of sweet millet and red date porridge. It is sweet, glutinous, and soft. It is a good nourishing food for pregnant mothers. Add lily, white fungus, peanuts and rock sugar, and you have another bowl of millet porridge, which tastes fragrant and fragrant. In the hot summer, add sugar, mung beans and glutinous rice to turn into a refreshing mung bean and millet porridge, which tastes better after being refrigerated.
Even if some thicker ingredients come, millet porridge can be prepared. In "Wolf Totem", Chen Zhen brought the little wolf back and fed him milk, meat and millet porridge at first. Millet is added to fresh milk, and grassland fat lamb and diced beef and mutton cartilage are minced into a meat filling. Mix it and cook until the milk and meat are fragrant. Add some butter and a little salt - such a bowl of porridge can make the little wolf hum. It can be seen that the all-encompassing, delicate, warm and soft properties of millet porridge are also very useful to carnivorous beasts.
During my compulsory education, one night my mother didn’t want to use the stove, so she served a plate of pickled cucumber strips and cooked a pot of millet porridge. The millet blooms into rice flowers, hot and golden. I like sweet food, so I add a spoonful of brown sugar, and the family of three holds the bowl and sings. If you feel your mouth is bland, chew a piece of cucumber strips and mix them with porridge. After finishing the porridge, I felt warm all over. I leaned lazily on the sofa and was reluctant to move my little finger. People in the market live in a simple way, without any elegance or distinction. But the most delicious thing in the world is pure joy. It is this bowl of millet porridge without any fancy that hides the dietary code of the common people.
2
Barbecue, as a symbol of the civilization of our ancestors who drank raw materials and drank blood, seems to be born with a bit of wildness. Think about it, in a magnificent palace, with golden cups and jade cups, orioles singing and dancing, but you set up a grill to burn charcoal and cook skewers, and the oil smoke chokes the beauty's makeup - it feels like a sin just thinking about it. But if you are in an ordinary alley, arrange tables, chairs and benches, head to the starry sky with a few friends and step on the earth, fresh meat is coated with sauce and grilled to a crackling sound, eat and drink with a toast - you will have a great time eating. Not too rude. Beauty.
Cumin and barbecue are a match made in heaven. The meat skewers couldn't resist the passionate kiss of the flames, the sizzling color turned from red to dark, and the charcoal fire was startling. After the meat is grilled until the fat is charred and the meat is still tender, sprinkle with cumin and the skewers will be complete. Ignoring the heat, I bit into it hurriedly. The aroma of meaty oil was inflamed by cumin, mixed with the sauce and bloomed in my mouth. With such a bite, a monk would probably have to return to secular life. No wonder Mr. Zhang said, "Using cumin on kebabs is like a beauty putting on heavy makeup and shaking up her sexy skirt. Even the roughness is part of the sexiness."
Japanese kabayaki eel is famous all over the world. It is said that the method is so delicate that it needs to be grilled once plain, then covered with thick sauce, and grilled again - it needs to be grilled over charcoal and over an open fire. But Zhong Ming Ding's food may not necessarily be more flavorful than porridge and side dishes. Ordinary people don't pay that much attention: take a plywood and sit the fish directly on the fire, sprinkle chopped green onions and apply garlic paste, stuff five spices into the belly of the fish, and the skin will turn brown in a while. When I poked it with chopsticks, white steam came out. Take a bite, the meat is white and tender, well-structured, smooth and fragrant. Onion and garlic are used freely, not only to enhance the flavor but also to enhance the freshness. Zhao Yi hates onions and garlic, saying that people who eat onions and garlic sweat like cows and horses. Talents have their own cute way of studying things, but this makes people sad: "How many delicious things he has to miss!"
As I said at the beginning, eating food like barbecue is inherently wild. In Jin Yong's novels, Huang Rong roasts wild sheep on Mingxia Island, Zhang Wuji roasts fish in the valley, and Linghu Chong roasts frogs by the stream. They are rough but fascinating. In "Wolf Totem", Chen Zhen eats roasted leg of lamb in the paddock where the wolves have just finished hunting, and the sheep's blood soup flows from the corner of his mouth. Li Ke, the son of Emperor Taizong of the Tang Dynasty, loved horse racing and hunting. When he caught wild animals, he picked wild leeks on the spot, peeled them and roasted them to eat. Imperial power has been full of tricks since ancient times, and barbecue was probably one of the few ways the third prince could release himself after fending off his brothers and father.
Modern people don’t have to worry about being an emperor, but they also have other worries. But for most people, the heavy blows that life has dealt to us can be dissipated in the fireworks of the barbecue - when the sun sets, and we are exhausted, we change our clothes and slip into the shop, lamenting the blessings of 996 and half-heartedly. Out of anger and partly as a reward, I ordered a large variety of barbecued food. Meats, vegetables, tendons, and bones are placed in front of you. As soon as the beer is opened, cumin is sprinkled, a string of tendons is followed by a string of butter, the empty space is poured out in the middle, and two chopsticks are used to grill the leeks. The violence accumulated throughout the day The breath was swept away by the excitement of the mouth and tongue. After the food was hot, I took advantage of the lingering aroma of the meat and drank a big mouthful of cold beer. Suddenly, I felt a jolt from the soles of my feet to the top of my head. I felt that the seven meridians and eight meridians in my body were connected.
After eating to my heart's content, I wiped my mouth, burped with wine, and walked home under the stars. I felt that I could have a go at Jingyanggang, so what deadlines did I care about?
3
Xue Xingguo's "Memory of Egg Fried Rice" said that a gangster brother who liked to read Gu Long's novels invited Gu Long to dinner. Gu Long opened the cork of his wine without saying a word. After inspecting the delicacies on the table, he suddenly said loudly: "Brother, let's have a plate of egg fried rice." A friend who is familiar with Gu Long said that his favorite food is egg fried rice, "Let's start with the egg fried rice. After you are full, you can drink wine." . Now that I think about it, the indispensable element in Gu Long's books, besides wine, friends and women, is egg fried rice. In his "White Jade Tiger", Tang Yu's favorite food is egg fried rice, and every time he kills someone, he will cook it for himself, and "use half a pound of lard, ten Egg" - After killing people and eating egg fried rice, he still has such a good appetite. If Fronsky knew this person, he would inevitably analyze the bizarre criminal behavior of this "serial killer".
It stands to reason that egg fried rice is not an elegant delicacy, but people like it - Xiao Hong's "Mabele" writes: Egg fried rice is really delicious, not only is it delicious to eat The fragrance is worth it just to smell it. Tang Lusun said that when he hired a cook at home, he would first use chicken soup to test the cook's simmer, and then stir-fry shredded pork with green pepper to test the cook's martial arts cuisine. The last bowl of egg fried rice is to test whether someone is a generous cook. The egg fried rice should be fried until it makes a ping pong sound, the chopped green onions are charred, and the rice grains should be light and not greasy. The advantages of egg fried rice are eggs, oil and chopped green onion. Eggs are so versatile. Add oil to make them fragrant and salt to make them salty. They are not exclusive of ham and can also go well with cucumbers, green peppers and the like. Diners can mix and match as they please, add some chopped green onions and stir-fry, and the flavor will come out.
It was always difficult for me to get up when I was in middle school. I often struggled for a long time but could not match the softness of the quilt. I closed my eyes and became a deserter. At this time, my mother would sigh, walk into the kitchen, crack two eggs, drop them on a handful of green onions, break them up with chopsticks, and wait until the egg liquid becomes like water and can wash away the sound, then add one more egg. A pinch of salt. Pour the oil into the pan, turn it around and start the fire. Spread the egg liquid all over the bottom of the pot, use the spatula to break up the eggs. After a while, the scrambled eggs turned dark yellow, and the aroma of oil and eggs came out. Mother poured in the leftover cold rice from last night, then cut the ham sausage into cubes, put it down, chopped the rice with a shovel, and slurped it. Lala stir-fry and add a little soy sauce to the pot. When the gold and silver are matched, each Mr. Rice has found its own Ms. Egg, and the fire is stopped and the pot is started. I put the fried rice in a big bowl and turned around. I was sitting at the dining table with my eyes wide open and my mouth was watering.
If I need to use extremely gorgeous words to describe the beauty of a certain food, I can probably say something like "Looking back through the eyes, walking from distant memories, using time as the boundary, using "Love and hate are wedged together, like clear springs in the mountains, like amber in the old city" and other pretentious nonsense - but this is more like the boring showoff of a gourmet, rather than the emotional valve opened by taste in the depths of the soul. Therefore, the taste is often hidden in words, and some taste is hidden deep in the softest corner of the heart. It is abstracted into unique emotional symbols and combined into a mysterious equation that makes people's eyes warm. After much explanation, the answer is nothing more than the flying spatula, the shaking soy sauce bucket, and the bowl of egg fried rice with a rich aroma of oil.