Essay "Yantai Eat" series "Yantai stew"
Text: Zhou Zheng
Yantai stew, strictly speaking, should be called Zhifu stew, it is probably the only local snack in Yantai. There is nowhere to find when and where it originated, and anyway, Yantai people are happy to eat stew. If you don't believe it, the Yantai people who walk in the north and south of the south sea ask them what they want from their hometown, and they will blurt out: stew! They returned to Yantai to ensure that the first bite to eat was stew. Don't believe it, it's not Yantai people, you invite him to eat stew, they are sure that no Yantai people eat cheerfully and spicy! People in other places are not accustomed to the paste of garlic.
There are several kinds of Yantai stew, which are all tasted by Yantai people in their daily lives. Most of the common ones are gold sauce stews sold at stalls, that is, hemp sauce stews. The identity of Yantai stew is not rich, and its material is very simple, just powder dough, and most of them are the kind of sweet potato powder that is about one dollar and one pound. The condiments are also monotonous: garlic paste, sesame sauce, shrimp oil, simple is no more simple. The boiling process is complicated by the brewing process, and there are many tricks in it. This first process is to boil the powder dough, the powder ball through the blisters boiled into powder crystals, this is a special skill, pure technical work, the same pound of powder dough out of the number of powder crystals is not the same, good hands can be more than ten pounds, generally four or five pounds, Yantai Li family stew can be out of more than twenty pounds, this is a family heirloom skill, not passed on to the outside, and their family stew is fried out is crispy on the outside and tender inside, the boiled powder crystal crystal is transparent, like a piece of green jade, supporting one side to shoot with the knife force, the knife is bouncing up the old high, the powder crystal is not broken, you can see the strength. Therefore, Li Jia Stew won the market, attracted customers, and became popular in Yantai. First, the Li family stew tastes good, and then the price is cheap and sufficient, spending five yuan, you can eat a large plate.
In recent years, Li Jia Stew has entered the big hotel and become a VIP at the banquet table, which is very popular with guests! In a chance encounter, I met Boss Li, who is the seventh generation of the Li family's stew. He revealed a little information to me, the key to boiling powder crystals is in the point brine, just like brine point tofu. Of course, he did not reveal to me when it was, because this was the li family's unique skill, passing on the big and not the small, only the eldest son. Don't believe it, The braised seeds of The other brothers of Boss Lee, this taste is not a little hot! Although they also use the guise of Li Jia stew, it is different to eat it in person.
Yantai people like to eat stew, Yantai's stew stalls are more, choose a wide area at the intersection, pull a white cloth canopy, support a stove, put on a shelf a hammer, set up a few tables, benches, passers-by nose a sniffle of the stew, shouting: come to the plate of stew! Squatting or sitting on the spot, eating with a small wire fork fork, hula, eating that feeling. My Russian friend Lisa has eaten and said: This is Chinese culture!
The powder crystal is ready to be stewed, first cut the powder crystal into one-inch squares, requiring a uniform size, so that the hammer oil is fried and ready to be controlled, and it will not be raw and cooked. The stew stove is generally a charcoal fire, with willow charcoal as the best, some use coal, now use gas and electricity, the taste is not as good as willow charcoal fire, coal has a soot smell, gas has an oil smell. Drizzle peanut oil in the tweezers, pour the cut powder crystals into the flat when the oil is 80% hot, scream, cover the pot and simmer for a while, then turn over with a shovel, burn both sides with golden brown, then drizzle with a little peanut oil, and then turn over, the aroma of the stew will overflow, tempting appetite. Scoop up a plate, pour sesame sauce, garlic paste, drizzle with shrimp oil, stew crisp and creamy in the mouth, full of aroma, eat without getting tired.
Yantai stewed in recent years into the big hotel, boarded the daya hall, small family jasper into the famous family, high value, identity has changed, turned over a lot of tricks, made seafood stew, hibiscus stew, meat stew, jumping stew, these, I feel that I always can't eat the feeling of squatting in front of the stall with a small wire fork to eat stew, this stew is Yantai stew, it belongs to the public.
One point number Zhou Zheng literature column
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