#寻找头条生活家 #
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Stir-fried knots are the one-in-one, affordable, meaty, vegetarian, and versatile popular food of old Beijing cuisine, and grassroots cuisine. There are many foods that are integrated into the meal, such as dumplings, buns, noodles, fried cakes, etc., but the one with the best color and flavor is the fried knots.
The main ingredient of the stir-fried knots is white noodles and gnocchi after being prepared, cook them in the pot until they are eight ripe, rinse them in a basin of cool water and set aside. The ingredients for stir-fried knots can be diced meat, such as diced pork, diced lamb, diced beef, diced chicken, diced shrimp, and even diced fish, vegetables can be diced potatoes, diced carrots, diced cabbage, diced cucumbers, diced shiitake mushrooms, diced bell peppers, etc., and can also be accompanied by some cooked green bean mouths, soybean mouths and tender green peas. Stir-fry the diced meat, vegetables and vegetables and all kinds of tender beans in a hot pot, then fish out the gnocchi and add the controlled water to continue stir-frying, spray a little vinegar before the pot, add a little minced garlic, and plate it. The freshly fried knots are colorful and fragrant. The gnocchi grains are dark yellow in color, loose and non-sticky, and the vegetable ingredients are pale yellow emerald green and slightly orange and bright red, which is pleasing to the eye. The food is soft and flexible, mellow and delicious, smooth and salty, and the combination of beads. Especially the gnocchi that has entered the taste, it is soft and chewy to eat, the more chewy the more fragrant, the more chewy the more chewy, the more enjoyable, delicious.
Stir-fried knots are a simple dish that everyone can try, can do everything, and leaves unlimited room for imagination. Ingredients are all selected vegetables and other vegetarian food, can be made of "all vegetarian stir-fried knots"; ingredients more diced meat, shelves all kinds of diced meat, can be made of "meat flavor fried knots"; ingredients are all seafood, prawn meat, crab meat, crab yellow, sea oysters, can be made of "seafood fried knots"; ingredients are all made of fruit, diced apples, diced bananas, diced strawberries, diced pineapples, can be made a "fruit fried knots". In short, the ingredients can vary from person to person, from place to place, from situation to situation, the sea and the sky, eclectic, random collocation, endless creativity, endless innovation.
I have always advocated that food has no fixed method, and deliciousness depends on innovation. It is not advisable to prescribe the dosage of various raw materials, spices, and even the dosage of various raw materials and spices to a few or two dollars. The same raw materials, different origins, different seasons, wild or domesticated, the difference is not only the world? Take the peppercorns, Sichuan peppers alone are divided into South Road peppercorns, Qingxi peppers, Fulin peppers, West Road peppers, DaHongpao, Xiaolu peppers, Jinyang peppers, turn red peppers, gaozu peppers, green peppers, wild peppers, stink peppers, etc., the taste difference is so large that people can argue. Whether it is a chef or a housewife, the chef must not stick to the rules, let alone cook according to the book, grasp the principle of "five flavors and harmony", rely on "the magic of the royal use, have one heart", rely on your feelings, rely on your body taste, rely on your understanding, the sky is high and the birds fly, the sea is wide and the fish leaps, at this time you are the leader of the "ruling the country", you are the commander of the command of a thousand armies.
Cooking food, as long as you grasp the main points, understand the essence, you will do a good job. The key to the old Beijing stir-fried knots is to make gnocchi. Add some salt when you are noodles, add eggs better, soft and smooth, and nutritious. Soft and hard should be appropriate, generally slightly harder than the dumpling noodles, slightly softer than the hand-rolled noodles. Reconciled dough must be fed, so that the dough in the process of feeding to gain spirituality, such gnocchi does not die, smooth and chewy. The size of the gnocchi is based on the soybean grains, cut into strips and pulled by hand, and the machine rolling knife will lose its spirituality. When boiling gnocchi, add some salt to the boiling water, cook until eight ripe, fish out and rinse with cool water, do not use cold water to soak, long soaking will make the gnocchi lose its muscles and bones. The side dish of stir-fried knots is like a bun filling, and there are many options. Whether the meat is a dish should be cut into cubes, in harmony with the gnocchi. Stir-fried knots should be eaten with a spoon, scooped and eaten, and the staple food side dishes are fused together, and the taste is rich and mellow, and there is taste and taste and chewy head.
Studying the history of stir-fried knots, one finds that this is completely an innovative delicacy. Innovation has a time and a place, and innovators have a surname and a story. It is said that at the beginning of the Republic of China in 1912, life was turbulent and the people's livelihood was poor. In Zangjiaqiao, northeast of Hufang Bridge outside Beijing's Pingmen Gate, a mother and daughter surnamed Mu lived, and in order to maintain their livelihood, the two women opened a small noodle restaurant, named Guangfuguan. Ben is small and profitable, the meals are ordinary, and the business is very sluggish. One day, in the morning and ten pounds of noodles, until dark to sell less than half, really sad. If you use the dough again overnight, it will be overdone and taste bad. Mrs. Mu took out the rest of the dough and kneaded it, rolled it out, cut it into chopstick-shaped strips with a knife, and then used her hands to make a small lump slightly larger than the dice, put it in a pot of boiling water and cooked it, and then fished it out and hung it in the shade. In the evening, the mother and daughter used these cooked gnocchi and stir-fried with some greens. Who would have thought that such a casually made pasta would taste good. So, Mu's mother and daughter decided to try to cook food for diners the next day, and gave this newly invented pasta a name called "fried knots".
Because the taste of fried knots is fragrant and the price is cheap, many new and old patrons are rushing to eat fresh. The prototype of the fried knot is formed. The mother and daughter began to elaborately make this stir-fried knot, and gradually improved the ingredients, and finally created a unique flavor snack. Everyone knows that the mother and daughter's surname is Mu, so some good readers jokingly call it "Mujiazhai", and since then, Mujiazhai's fried knots have become famous and famous. Later, the poor acid literati who visited the Liuli Factory turned to "Mujiazhai" to eat fried knots in order to be cheap. At that time, a literati who could write calligraphy thought that the mother and daughter were quite interesting, so they splashed ink on the poem and left a picture: "Twenty loads of ephemera guests Yanjing, every meal is unforgettable Mu Guiying." Sending a message to her waitress, she once went to the spoon herself. It is said that the painters Hu Peiheng and Yu Feixian also gave calligraphy and paintings to it, and they were doubly appreciative of the fried knots.
Because the Mujiazhai fried knot business is getting better and better, there are many restaurants that have followed suit, such as the restaurant with the family name Ma in Li Sha Hat Hutong outside the front door since 1929, constantly developing and innovating, and using the tender parts of beef, diced and fried in oil, and then according to different seasons with a variety of selected vegetables, out of the pot plate, fragrant, appetizing. Because of its unique flavor, it soon became a delicacy for the grassroots people in Beijing.
The first time I ate fried lumps was in a difficult year, and I spent three or two food stamps lining up to buy a plate of fried knots. Just found a seat to sit down, saw two middle-aged people next to them finish eating and teasing poor mouths. One said, "When I eat fried knots, you're still playing with mud." Another one said unforgivingly, I eat fried knots with an enamel spoon, which is like now... I noticed that the aluminum spoon used to eat fried knots was all half, and the middle was cut with iron scissors, one was afraid of not being enough, and the other was afraid of being taken away. Eat fried knots can not use chopsticks, I also had to pick up this half of the aluminum spoon, but see the yellow and green in the plate, the oil is very tempting, especially the piece of fried oil yellow knots, staring like fried chicken cubes, eating in the mouth tender and crisp and lubricated, soft and strong, the more chewed the more fragrant, there are a few bubbled soybeans in it. In that year, soybeans were a nutritional product for old cadres, and ordinary people could not see them. Chewing a long-lost soybean grain, it is really fragrant and fragrant. That meal of fried knots made me unforgettable for a long time, and I had the feeling of leaving a fragrance on my teeth and cheeks for a long time.