I'm sorry, I started to get hungry as soon as he finished playing. A dinner I thought I would forget, I had to make up for it because of excessive activity. When I got to the door, I couldn't help it any longer. I turned to find something to eat. In the street in the middle of the night, in the snack car, I don't know how long the oil has been fried. I made delicious high-calorie fried sesame seeds with fried skewers, eggplant clips, tofu skin rolls and chicken fillet, which saved my stomach.
Maybe at night, people are more emotional. Simple street snacks remind me of. ...
In the snack street of the west gate of Henan University in Kaifeng, there are many famous snacks, such as braised chicken legs, such as dried fruits, such as rose Sydney, such as overseas Chinese rolls. What I eat most is a snack called bean jelly fried sesame seed cake. Add the fried bean jelly, shredded potatoes and thousands of shredded cold dishes, and sprinkle with fried sesame salt and seasoning. On the day of class in the evening, a fried sesame seed cake with bean jelly, a cup of iced red bean or iced mung bean soup with a free refill in summer, and a cup of ripe roses and pears in winter become a nutritious, reasonable and sufficient dinner.
A stall in the snack street of Tokyo market in the south gate only cooks two kinds of food-fried bean jelly and hanging fire. His fried bean jelly is full of garlic flavor, and it is crisp and salty after hanging fire. It is delicious enough to put his fried bean jelly in his fire without seasoning.
At that time, such snacks, in Ximen Street, a fried sesame seed cake filled with bean jelly was only one yuan, as well as iced red beans and mung bean soup roses and cooked pears. Whether you drink a small cup or carry a two-liter mug, it's the same thing. Two dollars makes your stomach swell. Even in the snack street, a dollar for hanging a stove fire, two or three pieces of fried bean jelly, two or three pieces of cold drink soup, and three or five dollars are enough for a meal. Add another 35 yuan, and mutton skewers will be enough.
After graduation, I went to Luoyang, subconsciously looking for the taste in my memory, in order to satisfy my tongue spoiled by Bianjing cuisine. Looking for a long time, I am not satisfied. Those fried and perfunctory bean jelly can't be called food at all. Round and round, I returned to Juye Jiayuan snack street in the old city. A shop called "Shilixiang" fried bean jelly and boiled pears with rock sugar roses, which was quite unsealed. After eating several times in a row, the enthusiasm gradually decreased. Too fragrant rose fragrance can only cover the weight of the bottom of the plate, and the high price is not the feeling in memory.
I like fried bean jelly, which is probably justified. When I was a child, I was poor and went shopping. I only ate a few snacks: zongzi, candied haws, bean jelly and bean jelly, as well as sorbet and ice cream. Mom likes bean jelly and cold rice noodles, so do I.
In my hometown, Gongyi, the birthplace of poet Du Fu, there is a decades-old shop next to the oldest market. As far as I can remember, there is a big iron stove in front of the shop. There is a big pot on the iron stove. One side of the pot is piled with sweet potato jelly cut into pieces like hills, and the other side is empty. Every time someone orders fried bean jelly, the shopkeeper picks up the oil pan next to the pan and pours oil into the empty space of the pan. He also took a huge yellow enamel bowl with flowers on it and scraped off a small pile of bean jelly from the mountain with a shovel in his hand. Season the baby juice with bean paste, minced garlic and chopped green onion, stir it constantly, and cover it with an enamel bowl from time to time (I can't think of the reason for this action [covering my face]). After a while, a bowl of delicious fried bean jelly, chopped green onion and crispy rice was served. I like burnt rice crust best. Crispy, salty and fragrant. It's really delicious.
A wonderful childhood runs through life. My habit since childhood is to stir-fry bean jelly, which is easy to taste. Looking at the mess, the feeling of the entrance is beyond words. Every part of my mouth smells of bean paste, minced garlic and chopped green onion sauce ... I happen to be married to my husband's family, who likes to eat fried whole pieces. It is said that chopsticks are easy to use. What chopsticks do you use to eat fried bean jelly? I always use a spoon, okay! The whole piece of bean jelly smells outside, but the glistening one inside has no taste. I'm so disappointed. Fortunately, I am with my father, and the right to order food has always been on me. My father can only use chopsticks to hold fried bean jelly. Fortunately, Dad Deng doesn't care, and he doesn't particularly like fried bean jelly. I was always embarrassed to eat, so I left some for him to taste. Otherwise, we can never stay together for one more day. People who eat fried bean jelly without mashing it have no quality to life [giggle].
When we first started dating, I specially took Dad Deng to taste snacks such as fried bean jelly in an old shop. Deng Da praised it, as well as this mung bean jelly. Fried bean jelly is generally sweet potato bean jelly, and mung bean bean bean jelly in hometown food stalls is used as a cool color. Sweet potato bean jelly is black, and mung bean bean bean jelly is white and bright. Scrape it off with a device similar to a hedge and then immerse it in water. Put it in a porcelain bowl and pour it with sesame sauce, Chili oil, garlic mustard and other sauces, and finally it becomes a refreshing food. When you eat, even the powder of the juice goes into your mouth, so you don't have to chew it, so you can eat smoothly.
Hometown bean jelly will add a little mustard, a little less, not pungent or choking, just right in taste, refreshing feeling, perfect [thick]!
Han Yu, another outstanding writer in the Tang Dynasty, also had a kind of mung bean jelly in his hometown of Mengzhou. The appearance is completely different from the mung bean jelly in my hometown. The color is much darker, opaque and thick, which is called "mud jelly". There are cold dishes in the fried places, and mustard is also used for cold dishes, with a relatively large amount, plus sesame sauce, salt water and vinegar, which has a unique flavor. Stir-fried is easy to paste, and the method is similar to that of stir-fried sweet potato bean jelly in my hometown, but the taste is not the same, with a slight bean smell. This kind of bean jelly, in particular, is very tasty and has local characteristics. It is meaningful to visit relatives and friends as gifts. The sender is affectionate and righteous.
In the hometown of rice skin-Hanzhong [snickering]. There is also a kind of bean jelly-Penang bean jelly. I haven't seen what this Penang bean is, and the word is just Baidu's yi tooth. When I first arrived in Hanzhong, I was surprised to see Xian Yi, old and young, eating bean jelly early in the morning. Even if rice skin is hot in the morning, you have heard of it. Besides, it's still hot, so it's reasonable to supplement the calories from a long sleep. Eating bean jelly is not a saying. I can't help asking. Just try it. At that time, Deng Bao was young and my taste was light. I don't eat spicy food, so let the boss not eat Chili. The boss said that you can't eat without Chili. We only have one seasoning-? . Looking around, there are several seasonings on the stage, but there is only one kind of bean jelly. Only after careful inquiry did I know that there were dozens of spices in Chili oil. A hundred miles smells different and a hundred miles tastes different. Respect other people's customs and have a little taste. I have to say that the taste of pepper oil in Hanzhong is very complicated.
When I first ate bean jelly in Penang, Hanzhong, I asked the local villagers the name of the meal. A local grandmother with a missing tooth told me "Penang powder", but I heard it was "ice powder". Now I know that there is a misunderstanding, and the old lady's local Mandarin pronunciation is a bit wrong [giggle]. It is said that in Hanzhong, all kinds of beans you can think of can be used to make bean jelly, among which Penang beans and peas are the most famous. After visiting Hanzhong, try the same color.
The bean jelly in Hanzhong is not ice powder. The real "ice powder" has now become a well-known food in China [giggle]. The raw materials are also quite special, from the ice powder tree, the scientific name is fake acid pulp, also known as pearl lotus. I've never seen a synthetic material with natural ingredients called so much like chemical raw materials [snickering]. The difference between ice powder and bean jelly is that ice and cold are closer. The two kinds of food are really different. Ice powder is a southern dessert and bean jelly is a salty food. After ice powder is filled, it is a good summer product to pour sugar water, and then add broken nuts and preserved fruits. Bean jelly is used for satiety, and its function is very different.
The national chain of ice powder is a dessert in the south, and there is also a kind of bean jelly along the coast of Jiaodong in the north, also called "ice powder". This bean jelly and ice powder are almost identical in appearance, crystal clear as jelly, and smooth and delicious to eat. But the raw materials are special-seaweed is used.
The ingredients of seaweed jelly are seaweed plants growing on reefs, mainly seaweed, antlers and seaweed. The manufacturing process is very complicated, and the finished products are very beautiful, such as glazed products. Season with onion and garlic vinegar when eating, especially-add sesame seeds and coriander. Sheng took a snack to the party. People who don't live by the sea will never think that this is seaweed, and housewives born and raised by the sea may not be able to cook this dish. In short, eating seaweed jelly, hearing the raw materials is really unexpected, and the inner fluctuations greatly stimulate the taste buds.
Such a dish was well received in this year's Qingdao-Yantai coastal trip. That was the first time I ate it, in Bailan, a famous fast food chain in Yantai. The last piece of seaweed jelly is still left in the counter, so lonely and pitiful. I simply put it in the tray just to let my colleagues taste something special. Unexpectedly, perhaps a little boy who played too long and was hungry for too long and a little lady who ate slowly were arguing over the last few mouthfuls of this bowl of bean jelly. Finally, I don't want to clean the bowl with spoons and chopsticks. Unfortunately, I changed my place the next day and went to the restaurant in the morning. This bean jelly is not on the display shelf.
Later, when I came to Longwan, the fisherman's sister-in-law served a large plate of bean jelly. Everyone became addicted and was surprised to learn the raw materials of this seaweed bean jelly.
As early as ten years ago, I was shocked by this seaweed jelly. When my brother and sister-in-law first came to Yantai to work hard, they drove hundreds of miles every day to open up the battlefield. Occasionally, my brother likes to carry a bag of draft beer, and my sister-in-law likes such refreshing and appetizing jelly. At that time, I ate this kind of foreign bean jelly many times, which was very different from my hometown bean jelly and the raw materials were special. Now think about it, what I ate in those days was the feeling of conquering a foreign land. When I went again this year, my brother's dining table was full of hometown flavor. This kind of seafood jelly has never appeared before. I think it's another flavor.
When I was a child, I loved fried bean jelly, which was recommended by my mother. Mom made sweet potato jelly at home and dipped it in garlic sauce and vinegar. Because it is not commercial, depending on the feel, it is often soft or hard, not as good as the taste of street food stalls. Now that I think about it, every bean jelly at home has a sense of pride.
When I grow up, I eat bean jelly and miss campus time more. Taking your family to dinner is another family inheritance.
What you eat may not be so important, what matters is who you eat with, and what matters is how you feel when you eat. Just like traveling to see the scenery, if you have a companion who can sing and admire, the journey will add a lot of color.
I remember the first time I went to Baiyun Mountain (in Songxian County, Luoyang), my father Deng specially took me to eat black "acorn jelly". Slightly astringent, it is said that there are trace toxins if it is not handled well. The seasoning in the mountains is also simple, and it's really not delicious. But I still feel beautiful, just because my father is willing to share his childhood with me. I'll take others to eat again, and they really can't eat that beauty.
As for the bean jelly in Hanzhong and the sad bean jelly in northern Sichuan, they are all sold with local characteristics, and foreigners may not like them if they eat them. Of course, real foodies never refuse anything new to eat.