And "mixed dishes" it, this "Sh" that is "mixed" also, a look will know that this dish in the head of a variety of raw materials; "Jin "Jin", describes the colorful and gorgeous, indicating that this dish is beautiful. Seeing these three words, how can we not call on people to think of appetite!
"Mixed vegetables" is a Su cuisine, when it was introduced to the Gannan Hakka no evidence. As for my family heirloom "mixed dishes", and the Su cuisine "mixed dishes" just the same name, ingredients, cooking methods are completely different two things.
Our family must do "mixed dishes" on New Year's holidays. According to my father, the family heirloom "mixed dishes" from the selection of ingredients to cooking methods, since he was a child, has been so, hundreds of years, unchanged, from generation to generation.
The main ingredients of my "mixed vegetables" are pork, dried soybeans, cuttlefish, asparagus, shiitake mushrooms, bamboo, rakkyo and radish, which means "hair", so you can't have one without the other.
The technical requirements for making "mixed vegetables" are not high, but the preparation and cooking process is complicated. First of all, you have to soak the cuttlefish in warm water on the first night, (temporary soaking is not easy to make it soft, soaking time is not enough, the flavor is difficult to leach out) peeling asparagus, pick rakkyo, soaking mushrooms, soaking bamboo shoots before production.
Dried soybeans are the "town flavor" of "mixed vegetables". It is square in shape, between the thickness of tofu and soybean skin. Finished before soaking with natural plant ginger juice, so the body golden, with the unique flavor of ginger, and tough. If you don't have it in "mixed vegetables", you can't call it authentic "mixed vegetables".
The dried soybean is the old family Wei surnamed several families ancestral craft, now only one or two families, in the Dragon Boat Festival, Mid-Autumn Festival, New Year's Eve three seasons, only to pick up the housewares to facilitate the neighbors needed only a few days to produce, usually few markets. Therefore, dried soybeans in the local area is also considered a rare ingredient.
"Mixed vegetables" all the ingredients are finely shredded, uniform size and thickness. The meat is marinated with salt, soy sauce, local brewing powder and taro powder. The rakkyo are made from two or three pieces of rakkyo, which are the length of a small finger.
The rakkyo are too thick to be compatible with the rakkyo, and are not easy to taste, and the rakkyo are too tender to be cooked, and are prone to lose water and become soft. This seemingly insignificant selection of materials is crucial to the "shape" of the dish.
All the ingredients are ready, enter the cooking stage. First of all, the dry pot stir-fried shredded asparagus. The pot is heated to medium temperature, into the bamboo shoots, repeatedly stir-fried, the surface of its easy to cause itchy hairs stir-fried away, piggyback to remove the bamboo fishy flavor. See the edges of the asparagus silk slightly charred yellow when quickly start the pot.
This process must not be taken lightly. If the hotel hotel as greedy to save time to quickly, the asparagus into the pot blanching, asparagus hair, bamboo fishy flavor can be removed, but its natural flavor, fresh flavor will also disappear.
Immediately wash the pot put lard, oil temperature to eighty percent of the heat under the asparagus wire stir-fry, pour a little wine and cover, asparagus wire is soft can be.
Next, the shredded meat, dried soybeans, cuttlefish, mushrooms, bamboo, successively separate stir-fried. Shredded meat with wood zi oil, so as not to be too greasy; the other with lard, lard to fishy and fragrant effect of the best.
The so-called stir-fry, the fire should be strong, the oil must be hot, the hand has to be fast, long time to become tough. All ingredients stir-fried to the surface of slightly red, sparse inside tender that is the most ideal. I'm not sure if I'm going to be able to do that, but I'm going to be able to do it, and I'm going to be able to do it. I'm not sure if I'm going to be able to do that, but I'm going to be able to do it, and I'm going to be able to do it.
The last step! Remember to wash the pot oh! The pot into the soup, start medium heat, according to the cuttlefish - mushrooms - dried soybeans - bamboo - shredded meat order successively into the pot, steak, do not turn, cover the lid.
Boil for about five minutes, then add rakkyo and radish shreds, and cook for another two minutes, turning well. See the pot full of crystal bubbles, a variety of ingredients nestled together dance, you can invite them out of the pot!
The meat and vegetarian, but also vegetables and soup "mixed dishes", both rare seafood, but also the seasonal sparse, both meat and fish aroma, but also the aroma of beans and mushrooms, high protein and low fat, not stagnant and not greasy. The sweetness of rakkyo and radish makes it a mouth-watering dish!
"Mixed vegetables" is not only to satisfy your appetite but also to nourish your body.
"Mixed vegetables" are both appetizing and nourishing, and can be served with wine or rice. The first thing you need to do is to get your hands on some of the most popular food in the world. The flavor can also be slightly adjusted according to personal preferences. Taste heavy, you can install another pot to add chili powder, eat the blood boiling head hot sweat; spleen and stomach cold, you can sprinkle some black pepper, with warmth in the cold, to help the efficacy of the digestive ......
As for the way to eat it, just listen to your own. You can bowl grand pinch dolce vita, you can also gently pick and choose, between sucking a few mouthfuls of fresh soup, so that people never tire of eating can't stop ......
Childhood "mixed vegetables" selection of ingredients and development of the distribution is far less sophisticated than today, pay attention to, but the love of it with the The first thing you need to do is to get your hands on some of the most popular products and services in the world. Without any preservation measures, let it be stored in natural conditions, "mixed vegetables", the flavor of the day crisp and tender, fragrant and quiet, the next day transmuted into (ink) fish aroma and rich, long aftertaste. Even to the third and fourth day, the flavor is today's people regarded as "not fresh", I still smell the fragrance of the first and the big pull flat clip!
The times are changing, and the flavor of the family heirloom "jinjilai" is also changing. Based on the living conditions at that time, the childhood "mixed dishes" although also meat as the main ingredient, but the portion is obviously too small. The cuttlefish, mushrooms, dried soybeans, and other ingredients that should have accounted for a significant portion of the dish, were only seemingly garnished, while rakkyo and radish, which were readily available in the family's vegetable garden, played the leading role in the dish in a dignified manner. The reason is that in those days, quantity came first and quality came second.
Today's living conditions are not what they used to be. One after another, the siblings of the independent gateway to the family heirloom "mixed dishes" are still fond of. The only thing is that according to the different tastes and preferences of each family, the ratio of ingredients tried to improve -
Pork from the protagonist into a supporting role, asparagus, dried soybeans from the supporting role into the protagonist, rakkyo, radish is repeatedly removed from the "stage". Disappointingly, this modified "mixed vegetables", not see the original "color", not smell the meat "fragrance", lost the original The original "taste" - color, aroma and taste are not as good as before! I asked my brothers several times with a smile on my face, this is our family heirloom "mixed vegetables"?
Carefully examining a basin full of hot air in front of me, the flavor is not very good "mixed vegetables", I can not help but think of the "reopening" of the early days, often in the newspapers, the leadership is often hanging on the lips of a proverb: "No work is not rich, no agriculture is not rich, no agriculture is not rich, no agriculture is not rich. The first time I saw this, I was in the middle of a long journey, and I was in the middle of a long journey.
This few fourteen words, eloquently summarizes the industry, agriculture, business and other industries in the national economy as a whole, interdependent, indispensable, the cause of development, social harmony.
I think, this "mixed vegetables" is not like a "national economy" of the epitome? If the younger siblings can correct the "mixed dishes" ingredients ratio in the cart before the horse, thick and thin of the "reformism", so that they return to the original position, do not lack a position does not occupy a position, the full release of their respective "flavor! "This family heirloom" mixed dishes "can still be reproduced in the past, emitting a long-lost fragrance!
? The eighth day of the first month of the year Gengzi - Flower City