When the spring flowers bloom again, the reporter searched the streets and alleys of Tongcheng, a few delicious dishes, and took you to bite the spring ——
Seasonal fresh goods: Spring fish ravioli
If the taste of spring in Jiangnan is Biluochun and Taihu Lake white fish, then for Nantong people, it must be a bowl of spring fish wontons. The reporter specially interviewed the "creators" of delicious food- Zuo Shenqian and Chen Ling, to explore the mystery behind the delicious spring in Tongcheng.
This bowl of spring fish wontons of Zuo Shenqian and his wife is a large and sufficient ingredient, and the ingredients are particularly exquisite. Peel the ravioli and you'll be able to eat a whole slice of fish. Spring shoots and pork are one-to-one, and the sherry is first chopped and stir-fried, and added in a quarter proportion of the meat filling. Spread out a piece of wonton skin, a spoonful of bamboo shoot meat filling, fold a small piece of spring fish, and then pinch and wrap it tightly, and a wonton is finished.
"This bowl of spring freshness and seafood combination, only in this season in our Yangtze River estuary here, after the Qingming Dynasty will not be delicious." Zuo Shenqian, who has been engaged in the catering industry in Germany for 6 years, has extremely high requirements for ingredients, and the couple introduced that spring fish and small yellow croaker are fresh goods in this season, but spring fish is more tender, so they only use the freshest spring fish of the day as raw materials. One spring fish fillet is two pieces, that is, a spring fish can only be wrapped in two wontons.
To ensure quality, they only process 200 spring fish per day. The fish is seasoned with sizing and stuffing, and the spring fish backbone is fried in oil, fried until it is slightly golden, boiled in boiling water and boiled over high heat, and after 30 minutes, the milky white fish soup is suddenly fragrant. Another pot of underwater wontons, cooked wontons fished out and put into the fish soup, put a few green onions, take a bite while hot, the taste of spring will bloom in this taste buds, enough to make people "fresh eyebrows".
Natural gifts: cold steaming, goji berry head
In spring, everything grows. For foodies, the fields are full of good food.
At this time of year, Gu Hanzhang, a resident of Chang'an Community in Tangzha Town, Gangzha District, will make several pots of cold steaming to share with his family and friends. On the field, dig up a spoonful of green and oily cold steaming, sprinkle it with sugar, and bite the breath of spring.
Gu Hanzhang introduced that the raw material for cold steaming is yuan wheat, and the picking time is particularly elaborate. The wheat grains were only pulp juice when the wheat was picked early, and the most tender season was passed after the late picking, and only the flour could be ground. In other words, there are only twenty days of cold steaming in a year. For Gu Hanzhang, cold steaming can only be eaten on the same day to taste the fragrance of wheat. Therefore, he would get up early in the morning, go to his own field to pinch the head of the first ripe barley, remove the wheat mango, wheat husk, threshing, and sieving. The next step of stir-frying wheat grains is particularly critical, and Gu Hanzhang has been doing it for decades before becoming more and more skilled. He said that the roasting of wheat must be carried out on a wood stove, and the gas stove cannot hold the heat. Stir-fry over low heat for about a quarter of an hour, the green wheat kernels can be taken off the skin, and the cold steaming is completed. Freshly made cold steamed with a green color, rich wheat aroma, soft texture, sticky entrance and unique flavor.
Humble wild vegetables are also delicious in spring, and a plant called goji berry head has become a seasonal delicacy on the table of Nantong people. The spring goji berries are tender and tasteful, and they are indeed a beautiful wild vegetable, which has won the favor of many Fang families. The way to eat the goji berries is actually simple, boiling water, draining, stacked in a white porcelain dish, drizzled with sesame oil, soy sauce, vinegar, added pepper, it is best to sprinkle some white sugar, remove its slight bitterness, and immediately there is a fragrance that goes straight into the nostrils. Take a bite, savor it, and feel the scent of your teeth and cheeks. There are also stir-fried, nothing more than oil and salt stir-frying, just broken, immediately plated, on the table, turquoise and green, piled in the blue porcelain plate, steaming, alive and fragrant, eat once, you will willingly fall in love with it.
Street food: egg cakes
With the resumption of work and production in all walks of life, the streets and alleys of Tongcheng have become lively again. The snack bars hidden everywhere have opened their doors to welcome guests, using eighteen martial arts to provoke people's taste buds. For old Nantong, there is a spring exclusive delicacy that people are looking forward to, that is, egg cake.
Speaking of egg cakes, aren't they available all year round? In a breakfast shop on East Avenue in the city, an old diner told reporters that the most traditional old Nantong egg cake is only sold in the spring, "There are many eggs in the spring, and they are cheap, so when we were young, we could only eat egg cakes in this season." One bite down, and you're satisfied. ”
At four o'clock in the afternoon, the reporter saw in this breakfast restaurant that there were already many customers queuing up to buy egg cakes. The traditional Nantong egg cake is not the flow of egg filling cake, nor is it the flow of pancake fruit, but a combination of spreading eggs and oil cakes. Every night, the boss has to spend the night and noodles, and after a whole night of fermentation, the dough is fluffy and soft. After selling fritters in the morning, the remaining dough is wrapped in green onions, and in the afternoon you can make egg cakes. After the customer orders, the hostess takes a piece of dough and rolls out a round, and a thin round cake is ready between pulling and pulling. The round cake is spread on the iron plate, and it quickly "grows fat" when heated. Subsequently, the hostess turned around and picked up an egg on the bowl and put it on top of the bowl, sprinkled the green onion and salt into the cup, picked up the chopsticks and quickly stirred it, and then poured the egg liquid onto the iron plate, and after it slightly solidified, the steaming oil cake was put up, accompanied by a "nourishing" sound, and the aroma was fragrant. Old diners said that there is also a "luxury" way to eat egg cakes, upgraded from single-sided eggs to double-sided eggs, one bite down, the fresh flavor of eggs with the softness of the cake, the mood is instantly happy.
Reporter Huang Zhe