I have a Shanxi friend who belongs to the cattle, everywhere is good, but I am too stubborn about the matter of jealousy.
At first, the two of us fought together, because we were both northerners, so noodles were the first choice for both of us, but after eating a few times, I couldn't stand it.
Knife cutting noodles, oil pouring noodles, beating brine noodles, no matter what kind of noodles, before eating thunder can not move the first put vinegar.
If he saw that I didn't put vinegar, he would always chant his brainwashing sentence, "The act of eating noodles without putting vinegar is a hooligan." ”
I had dinner with him for a year, and the molar teeth were broken three times, corroded by vinegar...
After leaving that Shanxi friend, I began to fight with my northeast friends, and it should be said that the northeast cuisine is really gaga.
Until one time when we were eating dumplings, he brought two plates of soy sauce, and after I tried to dip and eat two, I suddenly thought of my Shanxi friend again.
"Can you bring me some vinegar?"
"Want vinegar dry ha?"
"Dip the dumplings!"
"What the heck?" Eat dumplings dipped in vinegar? ”
I took the trouble to introduce him to him for half a day and told him that we Hebei people eat dumplings dipped in vinegar.
Until I thought that finally he had made sense, he reluctantly went to get me a plate of vinegar, and when he put it in front of me, he was desperate, white vinegar?!
Later, when I eat dumplings, I will force the northeast old iron to dip in vinegar, just like my Friends in Shanxi forced me to eat noodles and put vinegar.
And he also threw me a question that puzzled me for many years, "Can't you eat dumplings without dipping in vinegar?" ”
Because of these two friends, for a long time, I was indifferent to vinegar and worried.
It wasn't until I quit my job to learn to cook that I had a deeper understanding of vinegar, a great worker in the kitchen.
By the way, I also answered the question of whether to eat dumplings or not to dip them in vinegar.
In the seasoning industry, there is a pivotal organization, which is the fermentation group represented by soy sauce, wine and vinegar.
Inside them, soy sauce and sake have a huge fan base because of their immediate skills.
The two have been competing for fermentation for many years, and the low-key and subtle vinegar silently follows the eldest brother and the second brother, carrying the burden in the kitchen to cultivate.
Old vinegar peanuts
It is not unreasonable that vinegar is ranked low in the third place, and in the current popular saying, vinegar was invented by the son of the wine saint Dukang, The Black Tower.
Black Tower soaked the lees of the wine in the vat and accidentally got a jar of dark red liquid with a fragrant aroma, sweet and sour.
Legend has it that this is the most primitive vinegar, and it is obvious that vinegar is a generation younger than wine, ranking third in line, which is beyond reproach.
Vinegar used to be known in ancient times as "bitter wine", "pickle", "pickle". Especially the word "酢", until now, the Japanese who have a good life are still using it, rice vinegar, they are called rice vinegar.
Like wine and soy sauce, taming the acetic acid bacteria took humans a long time, and it was not until the Yuan Dynasty that the Chinese vinegar brewing process reached its peak.
It was also at that time that vinegar rose in our vast country and a number of wealthy families.
Shanxi's old Chen vinegar, Sichuan's Baoning vinegar, Zhenjiang's balsamic vinegar, Fujian's red yeast rice vinegar is not only very popular now, but also famous in history.
Because of the difference in products and climate, the taste of vinegar produced in different places is still very different.
Northern brewed vinegar, mostly based on sorghum as the main ingredient, brewed from the Old Vinegar of Shanxi, sour, cotton, mellow, and a special caramel flavor.
The north is dry, and the number of bacteria is far less than that of the warm south, and it is precisely this that makes the traditional old vinegar taste in the north more pure and thick.
Boryeong vinegar, which is not inferior to the old aged vinegar, has opened a new path while using bran as the main ingredient, adding multi-flavored and sweet Chinese herbal medicines, and the finished product has a soft sour taste and a sweet taste.
Taming the fiery heat of Sichuan cuisine has also conquered the taste buds of the Sichuan-Chongqing people. With the fire of Sichuan cuisine, Boryeong vinegar got rid of the problem of Shu Daonan and gradually entered the kitchen of the people of the whole country.
To say that the most famous, I think it is Zhenjiang balsamic vinegar, but also the most balanced and most shouldered among the many vinegar stars in our country.
With high-quality glutinous rice as the main ingredient, the finished product is both sweet and sour, fresh and fragrant.
The four main flavors of vinegar, sour, fresh, sweet and fragrant. In Zhenjiang balsamic vinegar is available, and it is not bad, no wonder it can be used as vinegar for state banquet dishes.
West Lake vinegar fish
The north uses sorghum and the south uses rice, and if you extrapolate from this line of thinking, the central plains must have used wheat.
That's right, that's right...
In Henan, in the Central Plains, there is also an old family, special vinegar.
Because wheat is used as the main ingredient, protein is richer than sorghum, bran and rice, so the finished product of special vinegar contains relatively more amino acids, so the umami taste is more prominent.
Over the years, because I have traveled south and north, I have also tasted a lot of vinegar that impressed me, duliu vinegar in Tianjin, thick black vinegar in Qinghai and so on.
Back to the question at the beginning, is it okay to eat dumplings without dipping in vinegar?
Honestly, not really...
Dumplings are the product of an enclosed space, and the dumpling stuffing is attacked by high temperature fire under the strict defense of the dumpling skin.
Full of resentment can not be vented, greasy mouth is magnified.
Don't believe that we will do an experiment, next time eat dumplings do not dip in vinegar, you see if you can eat a few less than usual.
Especially in order to add flavor to the dumpling filling, but also to offset the taste of dry wood, the amount of oil used is relatively larger than the filling.
During the cooking process, there is no room for excess grease to spread, and if it is not handled well, the fishy smell is also trapped in it.
When cooked and eaten, you have to find a way to improve these defects, which is where vinegar is used.
No one expected that vinegar would be invented for so long before he waited for his golden partner.
Two days ago, I took a sip of my son's additive-free yogurt, and the sour energy I felt was directly in my head from the upper chest, and the brain melon seeds estimated that there was no reaction, which directly sent me a signal of "wanting to eat dumplings".
Don't people say well, pull out the clouds and fog to see the blue sky, keep the clouds open and see the moon.
Pull away the fishy smell and greasy mouth, and the fresh flavor will naturally stand up, so yes, the dumplings are delicious, and vinegar is the first work.
This is still only the primary version, with a little garlic juice and chili oil, the spicy taste can be raised to a higher level.
Knowledgeable friends have actually seen that degreasing is actually the biggest skill of vinegar.
It is just that this skill has also been developed in modern times.
In the era of material scarcity, "greasy" is estimated to be a positive word, after all, the oil and water of ordinary people's homes are pitiful.
So, what exactly did vinegar rely on to obtain this thousand-year inheritance?
I remember watching a video of a food blogger two or three years ago, Shanxi vinegar brine knife cutting noodles, the impression is not too much ingredient modification, with vinegar as the main ingredient made of brine.
One year in Jiayuguan, a friend took me to a small noodle restaurant that looked ordinary.
I asked for two special kindred noodles and half a pound of thinly sliced elbow meat. Friends also said that this elbow meat was the treasure of the town store.
I took a sip and found no taste until he smiled and shook his head, picked up a small pot on the table, and poured some thick black liquid on it.
Take another bite, the taste will vary widely.
The black liquid is a compound vinegar made by the boss, which is strongly sour but does not cover the aroma of meat.
In the end, I ate that meal for several days, but I really hadn't tasted that taste, and then I added meat several times.
In fact, in these cuisines can find the truth that vinegar can survive, vinegar sour taste greatly enriches the diversity of taste, in the enjoyment of food, provide more taste possibilities.
Chefs today are pursuing compound flavors and fusion dishes. But in those days, for them, I'm afraid that every little taste was a delicacy.
Vinegar slip wood whiskers
A few days ago, I made an appointment with my Shanxi friend for a meal, and it was reasonable to say that I should talk about wine for a long time, but he didn't drink alcohol, and he didn't see it yet, so he first made a chapter with me about the law and didn't drink.
That night, Black Gollum waited for him for ten minutes, and from a distance I saw that he had a glass bottle on his arm, especially like red wine.
I also said in my heart, boy, I haven't seen you for a few years and still want to play.
When he got to the restaurant, he poked the bottle on the table and said it was a gift for me.
I fixed my eyes on it, well, a bottle of old vinegar.
We both looked at each other and smiled, opened the lid and made a drink.
After drinking it, I regretted it, and I seemed to hear the laughter of my three teeth that had been laid off early...
A lot of people and friends asked me to write about vinegar last year, and recently began to slowly have some time, this one is the beginning of the vinegar series, and there will be three or four articles later.
It is probably the use of vinegar, how to choose, cooking skills with vinegar and other topics.
And that clichéd closing remark...
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