The countdown to 2020 is about to end in the blink of an eye, and there is still a month and a half to go to the Spring Festival of the new year. At this time, the reunion dinner with relatives and friends seems to be the most sumptuous all year round.
What chicken, duck, fish, pig, cow and sheep... As long as the meaning is good, usually reluctant to eat all the arrangements, a proper table dish!
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Which one is indispensable at your family's New Year's dinner table?
You know Chinese quite exquisite food custom is to eat what you want in any season. The Dragon Boat Festival is fragrant with rice dumpling leaves, the Mid-Autumn Festival must eat moon cakes, and a bowl of tangyuan in the Lantern Festival means that the circle is complete. That is, in the Spring Festival, tasting spring rolls has the saying of "biting spring".
From a spring-limited delicacy in the past, it has gradually evolved into a popular traditional snack. The long history of spring rolls we leave aside for the time being, as long as this mouthful of golden crispness is on the table, this year is coming.
That's right! One of our protagonists today is the Spring Roll. But there are thousands of shops in Shanghai that make spring rolls, and there are countless people who can do it. Why go out and eat the simple and easy-to-operate delicacies at home?
Eh, don't worry! Recommend it naturally makes sense, the traditional taste plus a little careful machine, that taste ~ Xiaobian first sell a close.
Yellow sprouts, shredded meat, shredded mushrooms, and bamboo shoot shreds are cut evenly by the master, and then slightly heavier to achieve an excellent "rotten shredded meat" filling. Only with just the right hook can we achieve a mushy state. Who can let go of this ordinary delicacy?
Know that the happiest time to eat fried small things is the process of food churning and cooking in the frying pan. Spring rolls are no exception, and they are slowly fried for 3 minutes over low heat to make them golden and crispy on the outside and soft and sticky on the inside.
I believe that friends who have observed carefully have discovered, how does this spring roll look hairy? Unlike outside or at home directly under the light plate under the pan frying?
The low-key Master Cao told the editor that it seems to be more common to fry the pork chops after wrapping the egg mixture and bread chaff, but the spring roll selection method can not only increase the layer, but also fluffy the taste, and will not be hard enough to hit the ceiling!
Not blown or black, the crisp and fluffy taste is really amazing,
Xiaobian wall crack recommends everyone to try it!
Although many diners initially dismissed this improvement, they even felt that it was "not authentic". But many people are full of praise after trying, and even buy raw spring rolls and other dim sum cooked dishes to go home and do it themselves.
So what kind of shop is this? Eh ~ I believe that many gourmets must know his family's name - Le Jie Wan, originally in Qibao Old Street, moved to the current site of Wuyi Road two years ago, bungalow-like exterior decoration, the store environment and dining seats can be described as double compared to before!
Many qibao old diners have followed the taste to find it, and even there are customers who drive from Baoshan and Pudong to eat, and even buy more than ten or twenty boxes of raw products at a time to share with friends and relatives.
Is the charm really so big? This is because there are a number of teachers in the store who are skilled, one is more powerful than the other, and there are countless honors that have been obtained.
Like senior nutritionists with professional working experience of more than 30 or 40 years, and national first-class dim sum chefs, you can find them here, and you can summon such a group of master town stores, presumably the boss has also worked hard!
Of course, there are not only special spring rolls, there are nearly 40 kinds of home-cooked stir-fry, 14 kinds of local topping noodles, 9 kinds of rice bowls, 12 kinds of classic staple foods and 9 kinds of special dim sum to choose from. The next two combinations are also the popular kings pushed by diners!
Matsutake series
I really admire this batch of teachers, "matsutake fresh meat pot sticker" just listen to the name and lose their eyebrows. But unlike the large pots commonly found outside, they are slowly fried in small pans. If you had to ask why, the gluttony would tell you:
Compared with pot stickers and others, people wait for pot stickers to be the most annoying!
This sentence has a level, the pot sticker ~ or to eat the most fresh baked in place. The whole cooking time takes 8 minutes, so it's hard to get a taste.
People who understand the scriptures also know that pot stickers are definitely not as simple as snacks, like boiling water and noodles, hand-rolling skin... None of the steps are missing, because only by doing so can the skin be soft and crispy.
And because the stuffing of matsutake mushrooms not only adds a touch of mushroom aroma, but also spices up the umami taste of pork! Even if the chopsticks are moved after a long delay like Xiaobian, the pot sticker is still full of a bag of soup, mushrooms + fresh meat, full and solid filling to eat super satisfied!
There is also a matsutake player, matsutake glutinous rice roasted wheat. It may not look any different from ordinary shiitake roasted wheat, don't look at its small size, in fact, the portion size is solid enough.
In addition to the rice grains evenly wrapped in soy sauce, there are also meat grains and matsutake pieces. If you taste it carefully, you will find that the aroma of matsutake mushrooms is more fragrant than that of shiitake mushrooms, and when you bite it, your lips and teeth will remain fragrant.
This year, when pork chops are mentioned, spicy soy sauce is the soul, and borscht is the standard. There are many pork cutlet doorways in LeJie Bay, especially loved by uncles and aunts, especially the old Koehlers.
The thick and even pork chops with bones are simply marinated and hammered evenly on the front and back of the pork chops, which is a crucial step in the tender and juicy meat of the pork chops.
The freshly baked pork chops are not only crispy on the outside and tender on the inside, but also highlighted by the delicious and juicy sauce combined with the yellow card Taikang spicy soy sauce. No wonder the store sells 100+ copies of pork chops on a peak day! Come and see what diners have to say...
Many people eat pork chops must order borscht, don't look at a bowl of small portions, but to burn to get the position is also a hard work. The tomato soup is thick and thick and sweet and sour, and when you look at the texture, you will know that the store has been simmering for a long time!
According to the chef, borscht is simmered with tomato sauce and fresh tomatoes for 5-6 hours, and a large pot will be boiled in the store every day, which is enough for about 60 small bowls.
In addition, the side dishes include carrots, onions, potatoes, cabbage, etc., which are also roasted together. Such a bowl of laborious borscht only sells for 10 pieces, is it really worth it?
Hiccup ~ Xiaobian secretly told you,
Their family is about to list limited eight treasure rice!
Of course, there are many more treasure snacks
Just wait for everyone to punch in for feedback!
Taste of old Shanghai in LeJie Bay
Per capita: 42 yuan
Address: No. 301 Wuyi Road, Changning District, Shanghai
Transportation: 900m away from Metro Line 2, Line 3 and Line 4
96 Road, 776 Road, 946 Road...
(Get off at No. 96 and get off!) ）