Today, I will bring you the food recommendations on the tip of the tongue of the three representatives of Shaoxing cuisine-pickles, stinky vegetables and moldy vegetables. After the solstice of winter, Shaoxing people's balconies and courtyards are covered with sauced duck, dried bream and other products, which bear the unique flavor of life in old Shaoxing and represent the strong flavor of the year.
Pickled vegetables are a popular vegetable production method in Shaoxing, and the tradition of pickled vegetables among the people has a long history. After the winter solstice, it is a good season for traditional pickled sauce. Chicken, duck and fish are cured first, then cured, then exposed to the sun, and properly dehydrated under the action of wind and solar radiation, which is suitable for storage.
0 1 Anchang Sausage When it comes to Shaoxing sauce, the first thing that appears is "Anchang Sausage" full of market spirit. Its history can be traced back to the Jiajing period of the Ming Dynasty. In winter, Anchang's sausages hang all over the eaves gallery. Since 2000, the annual "twelfth lunar month in Anchang" has attracted many tourists.
manufacture
Methods: Sausage, commonly known as sausage, is called "sausage" because it is dried in the twelfth month. The production of "Anchang Sausage" needs to select the best lean meat, use Shaoxing wine, handmade soy sauce and sugar as seasoning, and finally hang it on the ventilated eaves gallery to avoid direct sunlight for pickling and drying.
After making it, Shaoxing people like to steam and slice it. After the "baptism" of time, the sausage is fragrant, salty and mellow. Warm a pot of yellow wine and a few slices of sausage are side dishes with wine. Chatting and eating old wine in the warm sun in winter killed the afternoon.
Shaoxing sauce duck is no worse than Anchang sausage.
Production method: Authentic Shaoxing sauce duck generally uses the old duck or dull duck as ingredients, and the duck is also known as the "pearl among birds".
After the duck belly is cleaned, it needs to be dried to evaporate its water, stir-fried and cooled, coated with salt and pepper, dried again overnight, and finally marinated with seasoning made by Shaoxing ancient method and mother-child soy sauce. After soaking, hang it in the air of the water town and then dry it. The smell is fragrant.
In fact, Shaoxing people can sauce all kinds of livestock and poultry and aquatic products at one time, such as sauce chicken, sauce quail, sauce goose, sauce pork, sauce ribs and sauce pig head. Dayu Kaiyuan hangs salted duck, bacon and dried fish on the bamboo eaves gallery every winter, which has become a landscape of the hotel in winter.
Yu Jia Yu Jia Siheyuan will also launch a seasonal dish-"Three Needles Sauce". Take a bite, and your lips and teeth will remain fragrant, which will last for a long time.
Shaoxing's unique maotai-flavor products are the constant complex of Shaoxing people.
"I have eaten Shaoxing stinky tofu and I don't know the taste of meat for three days." Although different people have different opinions, in the eyes of people who love stinky tofu, this taste is just a stop. 0 1 Special gravy When it comes to stinky tofu, we have to mention moldy amaranth stalks.
Moldy amaranth stalks are not complicated to make. Cut the aged amaranth stalks into about one inch, wash them and soak them in water. After 24 hours, the meat is a little soft, especially some tender heads will crack and the water will bubble slightly.
Tie it tightly with cotton cloth or several layers of gauze. In summer, the smell will overflow in about three days. If you touch it with your hands, you will feel that there is a slippery and soft layer on the outside of the vegetable stem with white mold on it. Take amaranth stalks with your hands, eat soft ones first, and old terrier will be soft after a few days of mildew. Steam them with vegetable oil, or sprinkle sesame oil after steaming; It can also be steamed with tofu, and the fragrant and smelly taste has spread to neighbors before it is cooked.
And stinky tofu is the essence left by this pickle stalk. It only takes one night to press the tofu block, which has become a heavy taste since childhood.
Yu Jia stinky tofu has been successfully promoted as a stinky tofu player through the "severe transformation" of fried stinky tofu. Crispy outside and tender inside, red sauce and full of salty taste.
Dayu Kaiyuan Temple also set up a window for frying stinky tofu. In Yu Jia kitchen, there are not only delicious pasta, but also seasonal snacks and stinky tofu windows.
In addition to the well-known fried stinky tofu, stinky jerky can also be used to make other exquisite dishes. "Smelly jerky" is a classic dish. During the Jiajing period of the Ming Dynasty, family ancestral temple, Shi Tian, Yin Shan distributed a catty of pork to all ethnic groups every winter solstice. In the year of drought, all ethnic groups bought a small amount of pork, cut it into small pieces, bound it with bamboo shells and cooked it. Because it tastes good, it is spread and improved.
Fried meat is also a characteristic of Shaoxing, crisp and tough, ruddy and bright.
Nowadays, fried meat has become an exquisite dish on many tables and is very popular. When it comes to dried plums, it will unconsciously touch many people's taste buds. Dried prunes, which are easy to carry, are even more essential for many people who leave home. 0 1 special preparation method
As a famous specialty of Shaoxing, the historical development of dried plum can also be traced back to the heyday of the Qing Dynasty. Dried prunes, as one of the eight major tribute dishes, are in short supply, and almost only shipped to Beijing, and the production process is extremely fine.
After washing, tie it tightly with gold wire and put it into the tank for salt stains. When the marinade is dripping, take it out, dry it and steam it. After the dish turns red and black, it is repeatedly steamed until the color is red and bright, and finally the aroma is fragrant. The most distinctive feature in the production of dried plums is "trampling". In the process of drying, every time I sprinkle salt and turn over the stool, I step on the juice, which is also an unforgettable memory of many old Shaoxing people when they were young.
Authentic Shaoxing people will use it as a good material to relieve summer heat and boredom. In the hot summer, a bowl of good dried bamboo shoots and vegetable soup can be said to be a cool summer, and Shaoxing people call it "immortal soup". Lu Xun also mentioned the dried vegetables in his hometown many times with words with strong local flavor, which shows his charm.
03 Yu Jia braised pork with dried vegetables
Yu Jia Siheyuan also made full use of Shaoxing's special dried vegetables, and braised pork with dried vegetables is an essential food. Put the fat and thin pork belly into the hot pot drenched with yellow wine, the fatty feeling gradually disappears, and the rich flavor of dried plums penetrates into the meat, which is salty and sweet.
Under the nourishment of Shaoxing wine, braised pork with dried vegetables adds charm.