Text/Liu Chengyin (Changzhou, Jiangsu)
Taixing's old family called wontons flat food, and the most memorable thing was the flat food wrapped in fat and oil residue.
Lard residue flat food, grip tendons are always not lost
Lard is divided into plate oil and flower oil, the plate oil is attached to the pork belly, the flower oil is connected to the pig intestine, the old family never buys the plate oil to eat, because the plate oil can not boil out the oil residue, the oil residue is definitely a good thing.
If you pass by some door and smell a familiar scent wafting out of the kitchen and drooling, you must be boiling lard. Since childhood, I have been smelling this seductive fragrance, and I grew up smelling this smell.
Lard residue, Taixing people call it "fat oil residue". The grease residue that just came out of the pot was golden and yellow, and when the adults did not pay attention, they secretly put a piece into their mouths, fragrant and crispy, and the more they chewed, the more fragrant they were. Adults always say: don't be hungry anymore, it will not be enough to wrap flat food.
Crispy and fragrant, untapped
Old family members often use greens and celery to wrap flat food, but I still like cabbage packets, which have a unique flavor. Spring blossoms, and bushes of green cabbage grow everywhere on the fertile land of the hometown. Cabbage, the old family called it "wild vegetables", only cabbage is the spokesperson for wild vegetables, and wontons have become the "wild vegetable flat food" that is justified.
The picked cabbage was washed, blanched in boiling water, squeezed out some of the water, chopped, added the anvil crushed grease residue, knocked two eggs, added ginger, fine salt, sweet potato starch and mixed well, it became the filling. The umami taste of wild vegetables and the aroma of lard residue are the perfect combination of the two, and through the skin as thin as a cicada's wing, you can feel the fresh and juicy stuffing of the flat food filling.
The flat food in the hometown is only like the yuanbao
In fact, lard residue is not just used to wrap flat food.
Washing the yellow sprouts and changing the knife and burning them with the fat and oil residue has become a common flower in Taixing: the yellow sprouts of the fat and oil residue. The yellow sprouts absorbed enough of the aroma of the fat and oil residue, which appeared more fragrant, and the soup that oozed out was also so delicious, not inferior to the lamb roasted yellow sprouts in winter.
Taixing people's New Year buns also use grease and oil residue, and the combination of fat and oil residue and radish shreds is also perfect. The dried shredded radish sucks up enough of the small amount of grease in the grease residue, and the quality of the filling goes up a level, and the taste definitely throws the pork filling out of two streets.
Fat oil residue roasted yellow sprouts, Taixing native vegetables
Later, the living conditions were better, the vegetable oil was no longer nervous, and the hometown people slowly forgot the grease residue. In recent years, there have been various arguments that eating lard is not conducive to health, and there is no longer boiling lard in the countryside, and it is difficult to find flower oil in the market.
Last year, I went to Visit a friend in Taixing, stayed in a fast hotel on Jiangping Road, and at night, feeling a little hungry, I ran to a small local restaurant across the road. I wanted to stir-fry a dish and make a bowl of rice to fill my belly, but I actually found that there was a "pretzel oil residue", which was still a specialty in the store.
The author tortured the beautiful lady with a skeptical eye: Is it flower oil residue? Hostess: OK! Okay, here's a copy. The dish was on the table, golden and yellow, and in my eyes as a foodie, it was indeed flower oil residue, and it was chicken crown head slag, fried and sprinkled with pepper salt. There is such a good dish, where can there be a lack of wine: the hostess, come to the bottle of two pots.
After chewing a bite, it was still so crisp and bouncy, still so fragrant...
Pretzel, crispy, fragrant
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