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Text/Walking in Mix

A few days ago, at a business dinner, the customer chose a Hong Kong-style chicken hotpot with gelatin. During the dinner, all kinds of precious ingredients were put into the pot, and the atmosphere was dense. I caught a glimpse of the humble lunch meat in the corner of the menu. There is naturally no lunch meat in that expensive hot pot. However, on the way back, my brain was completely occupied by it, completely ignoring the Yan Bao wing I just ate.

As the most common canned food on supermarket shelves, lunch meat has an emotional foundation with almost everyone. In the era of lack of materials, lunch meat was once a treasure chest to cure a family. At the moment of material surplus, lunch meat is more like a key to the past, a memory that always ripples on the tip of the tongue when recalling bitter and sweet thoughts.

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Canned food

Anyone who loves lunch meat knows the meaning of eating meat.

Among all kinds of canned meat, lunch meat has the most fans, perhaps because it knows how to exercise restraint and forbearance. No matter the smell or taste, more is greasy and less is dull. I felt tired of eating for a while. I used to look for substitutes for lunch meat in the supermarket, such as canned braised pork ribs, such as canned steamed meat. I was either too tired or lost the original flavor of the ingredients. So in the end, I honestly returned to the original point. Since then, on my mobile dining table, only lunch meat can be called iron Bai Yueguang.

The king of domestic canned food is the canned Meilin ham, which is my love for many years. Because there is no starch, such a thick box of cans is almost pure meat, so a bright layer of aspic will deposit on the edge. As a child, I knew that it takes ceremony to enjoy a can-this can is attached with a key to open the can, and there is a rectangular hole in the key. Find an easy-to-tilt iron sheet on the can, put the iron sheet through the small hole in the key to open the can, and then roll it along the grain. I was always very careful, for fear of getting caught in the middle and coming to an abrupt end. After the lid was lifted, the big piece of meat was still half hidden and half exposed, and the smell of meat floated out eagerly, with a thin layer of aspic on it.

As the essence of a pot of lunch meat, aspic will always belong to me. My parents always shirk that cholesterol is getting higher and higher, but I secretly scraped a layer of trembling aspic on the hot rice that I had prepared for a long time. The aspic will melt quickly when placed in rice, and it will be sent to the mouth while it is hot. The rice grains are wrapped in a thin oily smell, even if it is slapped.

After scraping the aspic, you eat meat, a whole box of canned ham, you don't have to cut it, you just dig it with a spoon. Stuttering in canned ham is the best. Very skillful meat-eating experience. When chewing, feel the smoothness and firmness of the meat with your heart, and expect the occasional graininess and fiber texture. This taste surprise will inspire you to explore more, because you don't know what kind of food you will have next bite.

02

cook

A can of good lunch meat, know your taste advantage.

The history of canned lunch meat can be traced back to 1932. The earliest canned lunch meat was invented by Jay Homer (the son of the founder of Homer). A piece of meat made of ham, pork and starch is packed in a 12 ounce jar, which is convenient for storage and transportation, and can supplement people's heat and physical strength to the maximum extent. Because it was introduced at a luncheon, it was named "luncheon meat". There is also an unknown anecdote about lunch meat. At the beginning of its launch, Hormel Company held a naming contest to promote luncheon meat, and the winning name was SPAM (shoulder meat of pork and ham), which is now world-famous luncheon meat.

Speaking of the origin of lunch meat, in fact, due to the different proportions of starch and meat, lunch meat can be divided into three types: ham, ham lunch meat and lunch meat. Canned ham has the highest meat content, while canned lunch meat has the lowest.

Compared with canned ham, canned lunch meat has higher starch content, which is helpful to shape the meat quality and keep moisture, make the taste firmer and more suitable for micro-cooking. It doesn't need to be complicated, frying is its best destination, because it can stimulate the aroma of meat itself to the greatest extent.

Look at the national lunch meat map, and the more you go south, the more patterns you eat. Perhaps the north eats more beef and mutton, pork and pork products, while the south is still developing.

A box of original canned lunch meat should be reprocessed and cut into thin or thick slices according to the richness of the table that day. Unlike the meat stalls in the market, you have to be choosy, and the lunch meat will always be fat and symmetrical.

The fried lunch meat is tender, golden and slightly burnt, which is the most delicious place. Maillard reaction makes this lunch meat into the best state of "raw meat", which can be described by the word "sensuality", and you can even taste sexy in such a small dish.

Further south, Hong Kong people will add Hong Kong-style filters to their lunch meat. I always imagine eating egg noodles while watching TVB. Later, I learned that this bowl of noodles looks simple, but it is actually very delicate. "Rice" refers to the cut lunch meat, "eggs" should be fried to the heart, and the protein should have a circle of burnt edges. The name of the tea restaurant is "Shengchun" and "Noodles" are the favorite doll noodles of Hong Kong people.

Liang Wendao once wrote: "Today,' meat' has become an indispensable part of the daily diet of many people in China. Not to mention how desperate it would be to eat breakfast, lunch, dinner and fast food in Hong Kong tea restaurants without "meat"! "

Until I went to Hong Kong for a business trip, dinner was mixed, but I was in high spirits and always had a bowl of egg noodles. Fortunately, the nights in Hong Kong are long enough. After dinner, at midnight, I really ate a bowl of authentic egg noodles in a small shop alone, which is my long-cherished wish.

Later, I tried to copy such a bowl of noodles at home, bought a pack of the first kind, boiled the water for two minutes, and quickly picked it up. The first one is more fragrant, elastic and refreshing. Noodles are tough, and they don't swell easily when cooked for a long time. Fry the meat and eggs in another pot. Lunch meat must be cut thick and cut several times to make the meat and oil contact more closely, so that the fried lunch meat has a crisp taste. The rest of the oil is just used to make a perfect egg.

For me, the significance of eating egg noodles is that although it is only a bowl of noodles, it is not sloppy at all, and it is also a soul worth staying up late.

03 team Guo

Friends who have seen the Korean drama Please Answer 1988 will never forget the scene of Zhengfeng eating lunch meat. As the most delicious person in the whole play, I saw his chubby hands clenched into fists, dug out a large piece of lunch meat with a spoon and put it in his mouth. His face is covered with the word "really fragrant", like a pious meat pilgrimage.

TV series "Please Answer 1988"

The team pot in the cold wind exudes direct and strong charm, which makes people know that it is just a pot of canned food and instant noodles, but they can't avoid the saliva secreted in their mouths. I have to say that when the same ordinary food is presented in the form of a pot, you can make up a scene with both sound and taste in your mind before eating it. The sound of glug is like blowing the horn of a fierce battle, and people can't help but take the lead.

As a northerner, I always treat people here to a hot meal in winter. If I am a good friend, I usually choose the team pot. The main reason why I love team pot is that the process of eating team pot is similar to that of eating hot pot, which is the most quality social interaction. Your eyes, nose, mouth and hands are all occupied by such a pot of red, so you have to devote yourself to it. With a little negligence, noodles will paste on the bottom of the pot and meat will turn into minced meat. Not only is the pot cold, but my appetite has also faded.

Lunch meat is definitely the protagonist of this feast. Lunch meat with full meat flavor is served, which in turn absorbs the rich kimchi flavor in the soup. The cheese slices spread on it have already melted and wrapped every instant noodle evenly and wantonly. At that time, the smell of cheese and meat mixed together, making people eat in a mess, as busy as a bee. This pot looks rough and bold, and it is comfortable to eat. This is the perfect combination of fat and carbohydrate. Under the cover of heavy taste, it has arrogantly defeated the defense line of reducing fat.

The more depraved, the happier.

Cai Lan wrote about the gap between caviar and black truffles, and also about the team's pot. It was in itaewon. After eating a pot, he commented "so much". But I was worried that I would be hungry when I got back to the hotel, so I ordered a bowl of white rice and took a sip of Tang Jing with a spoon. How can it be so sweet without thinking? It turns out that this soup is made of cow bones and bone marrow. We don't have to pay so much attention to the team pot, but the team pot soup bibimbap is really a must, which is incomparable for a person to eat instant noodles in the pot.

Nowadays, the choice of ingredients is becoming more and more exquisite, but I still can't help but miss the approachable lunch meat, which is the password that we have engraved in our taste since childhood.

Lunch meat is not real meat, but I want to praise it. Whether it's fried with an aluminum lunch box the night before, hot pot of red soup, or cooked instant noodles covered with dark night, as the best supporting role, luncheon meat has never usurped the role of host, but it always leaves a special place in your heart and mine. It is a kind of fair satisfaction, and it is also an intimate bond that turns your stomach.

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