In about ten days, Yang Qian will be able to eat her mom's stewed prawns.
Since she won two gold medals, the whole atmosphere of the microblogging in those two days has become sweet, we found that the girl is really amazing:
Since childhood, there has been a talent for shooting, nothing to take children to the stall with a gun to hit the balloon to win dolls, winning the boss to cry;
Later, the air rifle training began, and then practiced kneeling posture frozen kneeling
Yang's mother heard: "Enough!" The next day to go to the market to purchase it, the stall owner uncle a happy, then to give free of charge.
Full of auntie smile everyone, a second back to childhood: birthday, exams, family dinner, parents seem to love to do stewed prawns treats.
After all, when we were kids, prawns in casserole were a big deal!
Daily Eats
Satisfied brother remembered watching a play when he was a child, a grandfather to pass out, look at the trend of slowing down, the young man beside him asked the grandfather what he wanted to eat, the grandfather with the last strength to spit out the four words: "cassoulet ... ... prawns ......!"
Specifically which play has long been unable to remember, but the entire childhood, satiated brother is in the "cassoulet prawns yyds" atmosphere over.
When I watched "I Love My House", the second uncle Jia Zhixin put in six thousand dollars to go down to the restaurant, the family whirled round to order food, Jia Zhiguo drummed up the courage to order two fifty dollars of stewed prawns.
I Love My House
For Jia Zhiguo, a state-level cadre, the prawn casserole remains the highest imaginable level of Chinese delicacies, even if he once checked the quality of the meals in China's great hotels.
Waiting for the era of Family Guy, even if Liu Xing's family food is recognized as dirt cheap, his mother made a stewed prawns once, but also enough for the three children to be excited for half a day.
As for the TV set in front of the little satiated brother, the memory of eating prawns in the restaurant, is not very deep - as a child to realize the freedom of prawns in the family only how many wow.
Mr. Ma Weidu, counted eaten seen it? He was thirty years old before, stewed prawns have eaten a count of two times.
When he was an editor at the China Youth Publishing House, he went to the famous Senlong Restaurant and ordered a duck with winter vegetables. Like the ancient painting appraisal of Mr. Xu Bangda, broad from childhood to old age, that only down the restaurant to eat prawns it.
As for Mr. Mo Yan, probably when he was young, he was filled with the legend of the prawn cassoulet:
He was in Gaomi, Shandong, the same village, there is a woman, her husband in Qingdao, when the Navy, the sister-in-law every time he came back to visit his family, Qingdao, said good food, "cassoulet prawns randomly eat!
This memory was later used by Mo Yan in Frogs.
The legend of this plate of prawns has been passed down to us as children, and it still seems to be a sign of enjoyment to be able to have such a meal.
Today's little ones may be wondering: a plate of shrimp is just a plate of shrimp, is it so amazing?
This first expressed incomprehension, perhaps the southern coastal areas of friends - really good fresh shrimp, who would not want to stew ah, more waste of shrimp.
Alas, sympathize with the northern people.
The four words of "stewed prawns", in the material far from today's rich times, that is the fire cooking oil flowers with brocade.
One word at a time, first of all, " prawns ": the real stewed prawns, the earliest in fact, is the Lu Cuisine, with Bohai Bay prawns .
As we all know, Shandong and Northeast China belongs to the Chinese culinary world Cybertron star, not only the rice bowl large amount of food, and even the tree knot, swimming in the water are large.
How big is the shrimp produced here? Hao Yi line of the Qing Dynasty, "remembering the sea wrong" records, "the sea has shrimp, long feet Xu, as big as a child's arm, fishermen net get, two and two and together, day dry or pickled, the goods of the so-called shrimp."
Run to the red sausage size long shrimp, naturally, is a rare treasure. According to the Beijing full sister said, even if it is not so big shrimp, in the past, it must be the Chinese New Year festivities, to relations in order to buy.
In the era of the Republican eater Tang Lusun , shrimp status is higher, in the past on the decent restaurant, to a cucumber and peas fried shrimp slices, turquoise refreshing, non-tender popping shrimp can not be fried - can be sliced prawns, that the head is also big enough.
Similarly, if you have a bowl of fried rice with sliced prawns, the value of this bowl of rice is undoubtedly turning upward.
As for the more elaborate, the Republic of Peking Opera world Zhang Xueyou Ma Lianliang , love to eat fried cooking shrimp section of the wine, a shrimp season after the Qingming Festival to bring people down to the restaurant, a meal of three or four plates so eat -
must eat a plate and then called the next plate, because this dish must hang a layer of thin paste, fast frying through the frying, or a big plate of frying, in case there is no stir-fried flavor, that does not trample on the good stuff.
Ma Lianliang (left) and his disciple Zhang Xuejin
The average person may not be able to eat fried shrimp section, but the word "stewed" still reflects their respect for the prawns.
First of all, the " oil ", in the era of people shabu-shabu, more oil dishes are expensive, not to mention the oil of the cassoulet prawns, but also a little more elaborate:
When dealing with the prawns, the first to cut off the feet, cut flat the tip of the tail of the prawn, and then cut the tail of the prawn, and then cut the tail of the prawn.
The secret of the famous chef Liu Jianmin is to open the back from the second section, so as not to open the skin.
Old Rice Bone
Shandong shallots and peppercorns boiled out of the onion and pepper oil, not only to remove the fishy, sautéed prawns gently press the head of the shrimp, the creamy mellow shrimp oil, but also salty and fragrant.
Under the action of shrimp oil, the color of the cassoulet prawns, often more bright red than the natural red of shrimp cooked -
The old rice bone
So authentic cassoulet prawns, generally savory mouth , if you eat in the museum out of ketchup flavor, either another practice, or shrimp is not fresh enough to take ketchup to supplement the color.
The most critical word, in fact, is " casserole " - Lu Cuisine prawns have many practices, there are dry? There is braised, but stewed eating method, more heavy in the shrimp meat itself fresh flavor. After stewing, shrimp meat is not easy to get old, after the taste of the sheng out of the plate, shrimp soup juice over high heat, to the top of a pour, the original flavor, Qi live.
Old Rice Bone
So careful, so test kung fu, no wonder the cassoulet prawns, when it is so precious a dish.
Of course, nowadays, we do not have the same nostalgia as when we were young for the prawns in the restaurant.
Life is good, people go to the restaurant is no longer a luxury, stewed prawns of the rich aura, naturally faded.
At the same time, to the beginning of this century, with the first-tier cities of the dining trend spread to the country, the major cuisines compete, the restaurant's symbol of luxury and broad, from the whole lamb steak, salt and pepper king snake, until the rat spotted elephant mussels ......
Lu Cai is no longer the first choice of the northerners to go down to the restaurant, the status of the stewed prawns, naturally, as not in the past.
Even its name, also changed the master:
It is also the beginning of this century, the "stewed prawns" four words, symbolizing the people of the Jianghan oil field in Qianjiang, Hubei Province, another section of the red, hot and spicy life, and as it later to "Spicy crawfish" in the name of the popularity of the country, is another myth.
The splendor of many dishes comes to an end here. However, the prawns did not.
The generation that still remembers the stewed prawns as a symbol of happiness in the flavor, but also suddenly found that they used to look up to, and now with the passage of time, become a little more affordable.
It has become the dish of many families on New Year's Eve, as well as the favorite dish of the elderly.
At this point, we found that the stewed prawns are not so difficult to do, and even extraordinarily suitable for the straight man's bold frying style -
Indeed, grandpa grandpa dads have an unusual degree of mastery of this dish. After all, the era of the cassoulet was also the heyday of their most frequent restaurant visits.
Do not have to be that difficult to buy prawns, and do not put the tomato sauce, how to put how to come, according to the deepest impression of the plate of memories, green onions, ginger, prawns open back, learn to pick out the shrimp line to the TV, the festivities of the whole point of standing, but also the end of the prawns hinged on the level of the ......
For the elderly, this dish they once regarded as a delicacy of home cooking, enough for a reunion dinner finale. From then on, prawns in cassoulet became another home-cooked flavor remembered by the next generation.
Whether you're out and about, competing abroad or not, the kids are looking forward to this dish when they get home: today's "pavilion dishes" have become oily, spicy, cold and ice, as early as the cassoulet prawns of the year is very different.
Nowadays, this once high-class dish, but has become the most worthwhile ties to the taste of home. Fed by the prawns, they may have actually realized the happiness that their parents once hoped for.
Probably, those children who miss the stewed prawns will really keep this happiness.
The pictures in this article are partly from the network
References:
[1]Tang Lusun, Yenjing Pear Garden Knowledge of flavor book [M]. China eat, Guilin, Guangxi Normal University Press.2013.1
[2]Ma Weidu, immortal style and Taoist Xu Bangda [J]. Elderly Education(Painting and Calligraphy),2012(07):20-21.
[3]Mo Yan, First Time in Qingdao[J]. 小学生之友(高版),2019(01):9.
Author - VJ
Editor - VJ
Typesetting - Xuan Xuan
Design - mao