"Three elder brother, didn't arrange tonight? The two brothers haven't got together for more than two months. Oh, eat a whole set of wheat tonight? ! "
"Brother Yao, I spilled it when I went back to my parents' house for dinner at night."
"Got it! Still as usual, set a place for a while, and WeChat will tell you ha ~! "
……
On Friday night, the lights in this city seem to be particularly bright, and the midnight snack stalls that are open all night always open earlier than usual working days. People who have been busy for a week usually take advantage of the weekend holiday to arrange a midnight snack on the evening of the last working day. Three or five tables, seven or eight nests, a little beer and a little wine, the fatigue of a week's work can disappear in the cup.
It is the Jianghu that is still active on the tip of people's tongue in the dark night.
In fact, the development of salt dishes in Zigong for more than two thousand years can not be separated from the word "Fang". In the past, whether salt workers worked for a living or salt merchants discussed for discussion, once people got together, they had to eat food. Eat, eat, eat together; With food, there will be discussion, comparison and even research, and the resulting dishes will be repeatedly tasted, verified and improved by many people, and then there will be various salt-helped cuisines spread to today.
Similarly, eating supper is actually a way for people to get together. It takes food as a carrier to bring people together, or catch up and chat, or do business through words. Although the purpose is not to eat, it is extremely picky and picky about what it eats.
Therefore, a wide variety, rich forms, well-made and outstanding features of supper stalls are the standard for a supper stall to operate well and win word of mouth.
Master Xie is the chef of this snack bar. After leaving home for more than ten years, he wandered around restaurants and hotel kitchens in major cities, and learned and mastered the cooking methods of many local cuisines. Returning to Zigong, the hometown of Bai Wei, making supper became a stage for him to display his "martial arts".
"Now Zigong food taken late at night, there are too many varieties! Cooking, stir-frying, soup pots and barbecues are available in almost every family. Food is not as simple as before, only a few frozen kebabs are roasted on charcoal fire. Basically, frogs, crucian carp, lobsters ... those (ingredients) are placed at the door, and when the guests come, they choose. "
"In recent years, it has been wavering. Seafood that can only be eaten in hotels in the past has also gone to food stalls. It's not for sale. They are all kept in jars, waiting to be ordered and taken away. Charcoal roasting, steaming and salt roasting are all very popular. "
"Then you can come here? ! "
"That's not! The midnight snack market is also very competitive, with more varieties and novel practices. How can we keep the guests and bring them back? "
Whether it was under the bridge, Tongxing Road, Fangchong Back Gate, and Guangdian Pear Garden, the distribution of supper stalls was inseparable from the expansion of the city and the concentration of people. Where there are people, there are midnight snacks, just as there are rivers and lakes where there are people. The construction of Huashang International City has brought another rich life circle to Zigong people who like to be lively, and also brought another gathering place for snack food stalls.
This also shows that there is no shortage of new people in this river's lake. If you want to gain a foothold in this river's lake and satisfy the increasingly picky tastes of diners, you really need to work hard.
Lobster is a big horn that has to be mentioned in supper.
From braised prawns in Qianjiang, Hubei Province, fresh shrimps in Changsha, Hunan Province, to 13 sweet lobster stewed lobster in Xuyi, Jiangsu Province and Chengdu, Sichuan Province, crayfish practices are not limited to the so-called "four China" mentioned in entertainment programs. It's not that Zigong people can't make famous brand varieties, but that Zigong people are too good at making and changing, and they are too lazy to be on the list.
Spicy, spicy, spiced, sweet and sour, no matter the taste, or the cooking techniques such as frying, boiling, stewing, etc., in the Jianghu at midnight, just pick a master and you can monopolize one with your excellent skills. It is Zigong's delicious mouth that urges the masters to improve their cooking skills and innovate and develop. It is also the affirmation and requirements of the diners that made Master Xie realize that if you want to gain a foothold in this river and lake, you can't win by relying on ever-changing patterns, and you need to work harder on your taste.
Crayfish with garlic is actually a classic treatment method of Cantonese cuisine. It seems simple and light but not chic, but it is a "sharp weapon" that Master Xie has long launched.
Cut open the back of the fresh crayfish, remove the shrimp sauce and set the plate. As soon as this side is set, the other side is about to heat the oil pan and stir-fry garlic.
The essence of this dish lies in the processing of garlic. Different varieties of garlic have different allicin content, so the spicy taste of garlic is also different. Master Xie mixed and mashed carefully selected garlic according to a certain proportion, and then marinated it with oyster sauce, abalone juice, Vert, soy sauce, salt and other ingredients. After the oil pan is heated, fry half of it first, and then add the remaining half after the garlic turns golden brown, so the fried garlic is called "gold and silver garlic".
Then put the garlic on the lobster's back, steam it for three minutes, turn off the fire and serve.
The garlic crayfish made in this way is different from the spicy taste that Zigong people like to eat, but it is as delicate as water hibiscus. The strange smell of garlic overflowed from the beginning of steaming. After the lobster is steamed, delicious shrimp meat with fragrant garlic will surprise you every second.
In addition, Master Xie also spent a lot of thoughts on the dipping of boiled shrimp.
"Traditional dipping water is nothing more than fresh pepper dipping water and mustard dipping water. There is also a kind of innovation that was later innovated by others, using fresh peppers soaked in beer to dip in water. "
"What kind of dip in water do you think is delicious? More in line with the taste of our Zigong people? "
"In fact, in the eyes of our chefs, there is no absolute distinction between high and low. Everyone has different tastes and different sense of identity. "
"Mustard dipped in water is suitable for guests who like to eat light and original flavor; Fresh pepper in beer is soaked in water. Of course, this guest does not reject the taste of beer. In order to taste the unique spicy taste, he mixed malt with ginger, garlic and pepper. "
"There are the most people who dip in water with fresh peppers, which is actually the most common. However, in order to stand out, I tried to make a special soy sauce. Dipping shrimp will not destroy the umami taste of shrimp itself, but also reconcile the taste of fresh pepper and garlic, making it soft without losing its rich and spicy taste. "
"How to eat in the individual, how to do in the chef. For us, more brains and more learning can make good dishes. "
Indeed, every hundred mouths can taste a hundred different flavors. Sweet, sour, bitter, spicy and salty are all on the tip of the tongue, and some studies have found that people's taste will change slightly with age.
As foodies, we have a preferred diet, we have the concept of persistence, but we also have the desire to innovate. If you want to gain a foothold in the Jianghu at midnight snack, you don't rely on how different the taste of the dishes is, but you insist on the spirit of not being solidified by tradition, not being bound by the public, and striving for improvement and innovation in details.
This also coincides with our desire for freshness as diners.
As night fell, there was a faint coolness in the dark air, and the chill of early winter night invaded the city lights early.
Fan Sange drove the old cat (wife) and daughter home, wrapped a coat alone and went out. Lao Liu said that the address of supper is in a street of supper in China, and its name is also very special, "678 Wine and Food".
"The boss is a few younger children, full of energy," Liu said. "Just like us."
Nowadays, all the brothers in those days have their own families and lives, so it is difficult for them to get together all day to chat and wander the rivers and lakes as before. Now, only this kind of "midnight snack meeting" which is fixed almost once a month can satisfy the brothers' long-cherished wish of catching up and increasing their feelings.
A plate of stewed vegetables, two stir-fried, peeled crayfish, opened beer bottles, and unscrupulously broadened their horizons in food and good wine. That kind of pleasure, that kind of chic, is the most pleasant enjoyment in the world.
I don't know. Do you want to have dinner with anyone? If you have a name in mind at the moment, don't hesitate to pick up your mobile phone and give him or her a call-see you in the Jianghu ~!