Drink the strongest wine, eat the wildest waist, as a "spirit" full of ingredients, in various regions of our country is widely popular, take a look at each region on the waist of the wonderful way to eat it.
How to eat waist in Northeast China?
Roasted cashews in the entire Northeast barbecue sector has a dominant "status", eat barbecue without pointing roasted cashews is a waste of time, fresh cashews cut in half, remove the tartar gland, with two iron sticks will be red tender half of the cashews on a string. The first fierce fire will be roasted sheep waist nourishing oil in order to lock in the moisture, roasted to seven mature when the change to a low fire slowly roasted.
Sprinkle salt, cumin, chili powder and so on in the process of roasting, and then with a layer of oil brushed on, after a few reversals of the sheep's loin straight up the aroma, with a gust of "oil light", bite into it while it's still hot, the first thing you taste is the crispy shell, the tender and juicy texture followed by cumin and chili pepper taste just to cover up the fishy taste of the sheep's loin. The taste of cumin and chili just cover the fishy taste of sheep's waist, in the flavor and texture of the double stimulation, can not help but want to sigh, the most beautiful taste on earth is not it.
How do people in Beijing eat cashews?
Taste the rawness of roasted lamb's waist, and then feel the small waist of Wangjing from the capital.
Wangjing Xiao Waist is different from the roasted lamb's waist in the Northeast, which is made from pork waist. Cut the pork waist into small pieces with a secret sauce marinated in a layer of fat wrapped around the time of wear sign, not only can lock the pork waist moisture, there is a cool taste like lamb waist, and then baked with a fierce fire, Wangjing small waist exquisite small a few minutes to bake a good hand, so that a constant supply of this tender taste to the people.
How do people eat waist in Baoding?
We all know about the donkey meat barbecue in Baoding, Hebei Province, but we don't know about another delicacy - barbecued rolled cashews! If you come to Baoding you must try this perfect pairing.
The grill master's skillful technique of turning the loin, the loin is grilled to a sizzling, about to drip down the lamb oil by the master quickly rubbed on the barbecue, so that after a few repetitions, the loin of lamb is grilled shiny and crispy, barbecue side is also full of goat oil, and then all the loin jerked down rolled into the soft and tasty barbecue, the perfect counteracting the loin's greasiness, don't mention how much fun it is.
Roasted cashews are not only the patent of the North, the South also has the resort of eating roasted cashews.
Xuzhou, Jiangsu Province, which has a history of barbecuing for thousands of years, has a treasure trove of roasted cashews in the eyes of the locals.
Xuzhou grilled waist with sheep's waist, fat and tender oil waist on the charcoal fire in the sizzling, grease nourishing straight, but also from time to time drop a few drops of oil flower, after the smoke and fire baptism wrapped in Xuzhou local pancakes, alone smell let a person drooling, bite a big bite is really addictive, carbohydrates and meat is simply the best partner on the barbecue stalls.
Come to Sichuan and Chongqing, rabbit in the food industry can be described as a hegemony, in which the roasted rabbit waist naturally also in the night market monopoly. Just baked rabbit waist was served on the table may also bared oil, diners can not wait for a direct bite, even if the hot mouth to endure the hot to eat, as if the texture of the popping pulp and spicy flavor, instantly reach the peak of the taste buds, so that people eat simply can not stop.
Waist as a favorite food of diners, how can only barbecue this cooking method? On the waist of the cooking methods are also blossomed, each place to show their skills will be the waist of the flavor to the extreme.
Guangdong people good soup, ingredients almost everything, cashews is one of them, Guangdong has a ginger dip pork loin soup nutritious soup, in order to avoid the temperature is too high to make the waist taste old, Guangdong this dish with the "dip" way of cooking, small or medium heat to make its soup to keep in the state of micro-boiling, cashew slices rolled to the Just cooked, tender and smooth texture, eat like a spring breeze, marvelous.
Coming to Fujian, we must try the specialties here Changting bubble pork waist, the tender waist slices, into the groundnut flour rubbed evenly wrapped in groundnut flour, into the pot of boiling water and boiled, a few moments after the fish into the Hakka homemade rice wine, dripping with a few drops of sesame oil, rice wine, warm and sweet with the tenderness of the pork smooth, a mouthful of more than enough to satisfy.
Then back to Hangzhou, Zhejiang Province, where the "cashew flower piece of Sichuan" is worth a taste, with pork, mushrooms, snow peas, etc. together into the pot with lard and stir-fried, poured into the bone broth and then down to the pot of cashew stir-fried as a slice of Sichuan as a topping, a bowl of slice of Sichuan is full of material, eat noodles can eat out of the big meal! The feeling of a big meal can also be eaten with noodles.
We all know Wuhan hot dry noodles, but do not know Wuhan waist flower noodles. The waist flower noodle just up, whether it is the noodle or brine waist flower are belong to the state of raw, in the mixing time in the bowl of the residual temperature will slowly noodles and waist flower hot cooked, then eat just right, the noodles and waist flower is not pinch raw and not old, the same practice of the same way there is also waist flower powder, just a bowl can eat to meet.
High-fire stir-fry is also one of the most popular waist cooking, regardless of North and South, after the waist knife, in the fire of the reckless stir-fry slowly curled, onion, garlic and chili pepper and other ingredients of the aroma also emanate out, whether Chengdu's fiery cashews, or Zimen's old burst of three, made out of the cashews of spicy and tender taste, can make the side of the rice shivering.