Last week, Little Cutie took everyone back to the first season of corn picking, heartburn, the night chat of old friends, this week we opened the second season of "Longing for Life"!
This season's "Mushroom House" welcomed a younger brother who is full of vitality - Peng Yuchang.
I don't know if you remember his classic handstand on the show, and the self-help after failure...
Image source "Longing for Life"
In fact, there are many classic episodes in the second season: Bo Ge's mushroom house "bombing", Teacher Pan's well-behaved sitting posture, Xu Zheng's teacher polishing and washing his hair, Dan Danjie's re-visit...
In short, there are more laughs, more fun, more food
PART.1
The seasonal delicacies of Jiangsu and Zhejiang are freshly baked
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Come to Tonglu, located on the side of the Fuchun River
The variety of seasonal delicacies in spring is naturally not to be missed
-"Bamboo shoots" spring taste -
As the saying goes, "there are no spring shoots in the early taste", in order to let the guests eat fresher ingredients, the program team also arranged for big guys to go up the mountain to dig bamboo shoots together.
There are many bamboo shoots, but the most classic is the "oil braised spring shoots" made by Xu Zheng. The method is not difficult, boil the oil, fry the sugar color, stir-fry the bamboo shoots until evenly, pour in the soy sauce, soy sauce, add water to cover the lid and simmer, and then open the lid to collect the juice. It's a plate of stewed spring shoots in oil that is incredibly fresh.
Bamboo shoots can become a delicious plate, and when paired with meat, they can achieve a different kind of deliciousness. "Fresh bamboo shoot stew", "pickled and fresh", these well-known Jiangsu and Zhejiang cuisines, are inseparable from the "bamboo shoots" flavor ingredients.
Take "pickled tuk fresh", the authentic approach is to add bacon, fresh pork and a lot of spring shoots, cook until the whole house is full of aroma. In terms of ingredient choice, bacon and pork are not very exquisite, but bamboo shoots must be fresh spring shoots.
Put a large number of bamboo shoots, small fire on the tuk for two hours, too rare to describe.
-"Snail" Qingming time -
Around the Qingming Dynasty, the snails are said to be the best quality in the year, Jiangnan as the hometown of the snails, ponds, rivers are everywhere, including Huang Bo, Ni Ni and several other groups of guests, have gone down to the river ditch to fish for snails.
Onion, ginger, garlic, pepper pot, with a spatula will be snails constantly stir-fried, after a moment can enjoy the delicious, this cooking method pays the most attention to the heat, frying time is too short, half raw, fried too long, snail meat can not come out, only fried to the right to be perfect.
A plate of sauce and a sip of wine is probably one of the most pleasant things to do in this season.
-"Wild Vegetables" The Gentleness of Spring -
Spring wild vegetables are nature's most precious gifts, as soon as spring arrives, as long as you walk to the field, you can find rape lace, covered with clusters of weed-like green plants, it is "Maran Head".
Fresh maran head can not be eaten directly, you need to wash away the floating dust with water, go down to boiling water to burn it, and fish out the dried water before you can use it.
Graph source network
This characteristic determines that the cold mix side dish is its most direct way to eat, the most classic collocation is to add a little sesame oil and fragrant dry cold mix, mixing and eating can not only highlight the wild aroma and refreshing taste, play its tender, fresh characteristics, but also will not have a bitter feeling.
Unlike "Malantou", there is another wild vegetable that is called "the noble of wild vegetables" because of its high price - toon.
Because toon is only harvested once a year, and has a history of more than 2,000 years, the Tang Dynasty, the Ming Dynasty, and the Qing Dynasty have listed toon as tributes, and the "Compendium of Materia Medica" has also recorded its medicinal value, so the price just listed is extremely expensive.
But! This dish is not something that everyone finds delicious.
It seems that some people will not be able to stand the smell of toon and list it as the "most difficult vegetable to eat".
There are comments that I can't eat, talk about feelings~
-The darling of the spring of the "Youth League" -
Qingtuan is commonly known as "Qingyuanzi", which only exists before and after the Qingming Dynasty, so it is also called "Qingming Kun". The days when you can eat the youth dough are so ten days, and only after eating a few green doughs can you really enter the spring.
The green color on the surface of the green dough, from wormwood, the filling of the green dough, the traditional salty duck egg meat floss, the sweet red bean filling, the minced maran head, whether you love sweet or salty, the green dough can take you to find the taste of spring.
Now arrange, maybe the Qingming Festival can still be eaten!
PART.2
All kinds of meat came to assemble, and wept
Feel this wave of "critical hits" from meat and meat
The kind that smells
Who can resist temptation?
-"Braised pork" home good taste -
To tell the truth, after watching the four seasons of "Longing for Life", the most memorable thing about the little cute is this bowl of braised pork! Huang Xiao Chef's braised pork is really a must, from the first season to the fourth season, confirmed the eyes, is the bottom of the pot.
I want to see the line of recipes poke this side ~ ~ ~ ~ ~
In fact, in the matter of eating meat, everyone's preferences are not the same, some people like to eat lean meat, because lean meat is chewy, but some people feel lean meat chai, like the aroma of fat meat, but some people will feel fat and greasy.
But the only dish of braised pork, the meat is three layers of flowers, after being made, fat but not greasy.
-"Chicken" spicy enough taste -
In terms of cooking "chicken", anyone who has been to Sichuan and Chongqing will generally think of "spicy chicken".
The spicy chicken on the table is thick and fragrant, the chicken is fused with the chili pepper, and after biting, it is tender and juicy, stimulating your taste buds! No one can forget this mouthful
But this "taro chicken" made by Huang Xiao Chef for Zhang Jie is also a rare delicacy ~ "Taro chicken" is a famous dish in Sichuan, which is said to have been invented by Chongqing Shuangbei people, because its chicken is tender and smooth, spicy but not dry, and the taro is soft and sticky, and it was first famous in the Sichuan-Chongqing region.
Soft and sticky taro, chopsticks lightly pinched into it, with a bowl of rice, chicken and taro slipped through the mouth, rice can also be on the soup, a large mouthful of pulling, the final get in addition to happiness, is guilty.
-How delicious can "fish" be -
Remember Zhang Jie's watercress fish? When the little cute watched the show, I felt that I could eat a whole fish by myself.
What watercress, braised, boiled, as long as it is fish, what method, I can give you to eat the light ~ ~
Watercress fish is also a more traditional Sichuan dish, a chopstick clip is snow white fish meat, and the top is mixed with the thick sauce of watercress sauce, the aroma of watercress and onion ginger garlic mixed together, leaving only an indescribable fresh flavor.
Zhao Baogang and Song Dandan also made a fish dish in the period when they came, and the steaming fish in the cauldron made me think of the "iron pot stew" in the northeast. Unlike the heroic sichuan cuisine with chili peppers, the iron pot stew in the northeast is another way of "heroic".
The iron pot fish stew looks very simple, using a large iron pot, burning wood below, you can add tofu, cabbage, beans and other side dishes, of course, the most important thing is that the iron pot is also pasted on the side of the flapjack.
The big fish is stewed and then surrounded by a circle of tortillas, covered, and the steam in the pot is simmered together with the temperature of the pot wall, soft and delicious, and accompanied by a bowl of delicious fish soup, which is delicious!
PART.3
Rice and noodles, the rice cooker looked over
Only real rice cookers
In order to understand the happiness of "carbon water"
-"Rice" unexpected delicacy -
In the period when the scarab beetle came, Chef Huang made the most meal ever cooked in the mushroom house, and although the "bacon and pea stew" was placed in an inconspicuous position, it was impossible for the sharp-eyed "dry rice man" to miss the drops
Braised rice is now mostly called the "gospel of the lazy" because it can be served in one pot.
Take out the rice cooker, grab a handful of rice, soak it until the rice grains are swollen, cut the bacon or sausage, wash the peas, heat the oil, sauté the bacon to taste, put the peas, pour it into the soaked rice, add water, press the cooking stall, and leave the rest to time.
A bowl of rice, a chopstick dish, the bean flavor of peas, the rice flavor of rice, the meat aroma of bacon, the happiness of dry rice people is so simple~
-"Noodles" Reap Double Happiness -
Teacher Xu Zheng came to the issue, but also made a pot of his own heart and mind "shrimp eel noodles", this "shrimp eel noodles" is the local characteristics of Hangzhou noodles, although the process is troublesome to do, there are many raw materials, but the improved version of the mushroom house, it seems to be good.
The authentic "shrimp eel noodles" come from the "King of Gangnam" Kuiyuankan:
Legend has it that during the Tongzhi period of the Qing Dynasty, the Qiantang River area was rich in eels and few river shrimp, and fishermen sold the two in order to sell eels. Kuiyuanguan originally operated shrimp noodles, and added eel to the noodles to create shrimp pop-fried eel noodles.
In the past, shrimp fried eel noodles were quite particular about ingredients and cooking techniques, river prawns must be fresh, and eels must be cooked with "three oils", namely: vegetable oil bursting, lard stir-frying, sesame oil pouring.
A bowl of shrimp eel noodles under the belly, shrimp tender eel crisp, soup thick and fresh, and noodles, soft and tough.
Don't worry, it's not over yet! Next bowl of noodles, here we go!
Just by looking at the picture, can you know what the little cute wants to say, which side?
The "Xinjiang strips" that yaya ordered to eat! With this bowl of noodles on the day, there are three kinds of marinades: tomato and lamb marinade, vegetarian marinade and egg brine. Although this strip is an improved version of the mushroom house, it does not prevent us from wanting to explore the mysteries of Xinjiang's cuisine.
"Pulling noodles" is Xinjiang's mixed noodles, is a local staple food that can not be tired of eating, the production of authentic "pulling noodles" without rolling pins, nor with a dough press, a bowl of noodles, a little oil and salt, is enough, the thickness is completely in the hands of the master.
Its taste is even more than you can imagine, large plates of chicken noodles, lamb loin noodles, pepper and ma chicken noodles, lamb belly noodles, reed chicken noodles, etc., is it already drooling when you see the name?
From the second season
Chef Huang's food is getting more and more cooked
Writing this, in fact, there are still many omissions
That's up to you
In the comment area, remember to complete yo~