Wen 丨 Jiang Jiang Lake
Picture 丨 Ginger Lake
Editor-in-chief 丨Jiang Jiang Hu
In the past, the vinegar that Hunan people said often referred to the acid jar water, that is, the pickle sour water.
Speaking of the sour and spicy series of Hunan vegetables, sour and spicy sea cucumbers, sour and spicy cuttlefish, the old team made it more flavorful than the general store, a large part of the reason is to use the jar water jar dish to adjust the acid, this sour taste is softer than vinegar, and the sweetness is better.
▲Sour and spicy sea cucumber
▲Sour and spicy cuttlefish
Xiangxi kimchi began in the folk of Xiangxi, China, and was first recorded in the book of poetry: "Nakata has a lu, the frontier has a melon, it is peeled or a pine, and the emperor is dedicated to the ancestor." It is probably said that the melons, fruits and vegetables in the field are pickled into kimchi and dedicated to the great ancestors, saying that it is the ancestor worship, but in fact, it is the wisdom of life forced out by the working people in order to preserve freshness.
▲Xiangxi kimchi
Sour, sweet, bitter and spicy, chewing Xiangxi kimchi, can taste many kinds of taste, pickled in the mountains at the junction of Xiangguichuan, with the taste of regional and ethnic mixtures, that piece of landscape must not be prosperous, so the water seems to be clearer, vegetables and fruits seem to be cooler and sweeter, so the kimchi made with these materials has a distinct taste and will not be surprising.
It is also not surprising that He Junxian made a Xiangxi kimchi crayfish on behalf of Li Yintai, which is exactly his style.
▲ [Li Yintai] He Junxian
Lao He has been committed to the internationalization of dishes over the years, so he has done a lot of research and development, molecular cuisine, creative presentation, meal and wine collocation are groping, but he has never forgotten to integrate the good ingredients and good techniques of the fourteen prefectures and cities in Hunan into each dish, there are successes and failures, but no one can erase his efforts as a Hunan person to promote the development of Hunan cuisine, which is respectable.
▲Carp hidden taiwan Xiangxi kimchi crayfish
Cooked crayfish in the Xiangxi kimchi essence to sleep for a night, I don't need to taste it basically can know its taste seven or eight points, must be slightly sour back sweet, lactic acid bacteria and high-quality protein blend, good luck if the protein will have a slight transformation, just bring us the desired amino acids, it is wonderful.
▲Carp hidden taiwan Xiangxi kimchi crayfish
Xiangxi kimchi encounters crayfish what kind of chemical reaction, you may wish to save three or five friends in the Mid-Autumn Festival, participate in the Tongguan kiln ancient town borderless food festival crayfish season to find out.
At the same time as the food festival, there is also the annual Tongguan kiln ancient town Thousand Lantern Festival romantic presentation, light and shadow sound, delicious cuisine, can be called a double feast of sight and taste!
Tongguanyao Ancient Town Borderless Food Festival Event Time: Every Saturday and Sunday from September 10th (Mid-Autumn Festival), to the National Day period (No. 1 to No. 6) from 5:30 p.m. to 11:00 p.m.