Tenth: cold pork ears
Have a drink and a side dish.
For people in the eighties and nineties of the last century, there was nothing more heartwarming than cold pork ears.
Carefully marinated pig ears, cut into thin slices, drizzled with garlic, red oil and other seasonings, the fresh and crispy cold pork ears are ready, a sip of wine, a sip of soul.
The uniqueness of this salad lies in the fact that the cartilage of the pork ears is thin and crispy, and the skin is delicate and glutinous, interweaving a wonderful taste in the mouth, which makes people never get tired of eating.
With a small sake, it is really an excellent side dish.
However, as the people's lives are getting better and better, all kinds of appetizers are becoming more and more abundant, and this classic cold pork ear has gradually withdrawn from the rivers and lakes.
It's hard to see you on the wine table now.
But in any case, cold pork ears are an unforgettable delicacy, an eternal classic in the hearts of countless wine lovers, and will not be forgotten by the passage of time.
With its unique taste and temperament, it will always occupy a prominent place in our hearts.
Ninth: Deep-fried small river fish
Speaking of snacks in the eighties and nineties of the last century, how can you not live without this bowl of crispy and delicious fried fish?
I remember when I was a child in the countryside, there was a crystal clear stream in the village, and every summer, adults and children would go down to the river to catch fish.
It seems that every year there is a steady stream of fish, and the next year can continue to catch fish, year after year, endlessly.
The small fish you catch can be taken home and fried in a pan until golden brown and crispy, and then served on the wine table. The fried fish is crispy on the outside and tender on the inside, and with a few sips of wine, it is absolutely amazing.
Fried small fish is not only a childhood memory of the post-80s, but also an irreplaceable wine match in the hearts of the older generation.
No matter how time runs, how the years pass, the golden and crispy fried fish are all good memories of the past.
It's a pity that today, my hometown has changed.
The road in my hometown seems to have narrowed, the water in the creek is no longer clear, and there seem to be fewer fish in the river, and electric fishing is strictly prohibited, and offenders will be fined 100, criticism and education.
Has our hometown changed? No, it's us who have changed.
Eighth: Cold preserved eggs
For today's young people, preserved eggs are not a particularly popular appetizer, but cold jellyfish skin and cold kelp shreds are more popular with everyone.
But in the eighties and nineties of the last century, cold preserved eggs were the most beautiful scenery on the wine table.
Preserved eggs are known to have a strange taste, but they are extremely flavorful.
An enduring classic appetizer, the cold preserved egg is easy to make, just cut the round preserved egg into pieces, drizzle it with a secret sauce, and serve it on the table.
Take a sip of wine, eat a piece of preserved eggs, and the fatigue of the whole body is swept away, and the mouth is full of strong fragrance.
To this day, the cold preserved eggs have long lost ground on the wine table, and they have also "fallen out of favor" among young people.
But no matter how time passes, this classic appetizer, which is simple to make and has a prominent flavor, will always be alive in the hearts of the older generation and will be their eternal memory.
Cold preserved eggs are not only a simple flavor snack, but also a feeling, focusing on loneliness.
Seventh: cold tofu shreds
Tofu is a Chinese specialty, as early as the Han Dynasty more than 2,000 years ago, Liu An, the king of Huainan, invented tofu.
For thousands of years, people all over the mainland have invented many special delicacies with tofu as an ingredient.
Fried tofu, stuffed tofu, dried tofu, tofu milk, moldy tofu, stinky tofu, soy milk, bean juice, bean curd, bean curd hot pot, can be described as varied, there are many types.
And for people who lived in the eighties and nineties of the last century, a dish of cold tofu shredded is a classic among the classics.
The production of shredded tofu is simple, and you can go to the vegetable market to buy a large pot of shredded tofu for a few dollars.
When you go home, you can simply shred the mixture and serve it on the table, accompanied by delicious food and wine, and the day is simply delicious.
However, now, the cold tofu shreds have gradually faded, and it is difficult to see this appetizer on the dining table of ordinary people, in fact, this is also a microcosm of the times.
Society is progressing, dishes are becoming richer, and many of the classic appetizers of the past are now in decline.
But in the hearts of old drinking friends, this cold tofu shredded dish will always have a place, and it will not be forgotten.
Just like some people in life, although they have missed it, we will still leave a place for her in our hearts, and no matter how time passes, this feeling will not dissipate.
Here's the question: how many places do you have in mind?
Sixth: cold fungus
For drinkers, the importance of accompaniment is self-evident. Especially in the hot summer months, a refreshing cold salad can be refreshing and appetizing.
It can also increase the pleasure of drinking, and can even increase the amount of alcohol, three taels become half a catty, and half a catty becomes eight taels.
And in the eighties and nineties of the last century, when it came to this appetizer, this cold fungus had to be accompanied by a name.
Cold fungus is a home-style wine dish made of fungus as the main ingredient, supplemented by carrots, coriander, onions, red peppers and other seasonings.
As we all know, although the fungus has a black appearance, it is cool, crisp and smooth in the mouth, and very appetizing.
Not only that, fungus is also recognized as a nutritious vegetable, rich in protein, fat, calcium, iron and other trace elements, and the content of carotene is also very high.
Not only is the taste pleasant, but eating fungus often is also good for the body. Therefore, in the midsummer wine bureau of that era, cold fungus was an ideal choice for people to eat healthily.
Whether served as an appetizer or a side dish, the refreshing and delicious cold fungus is a regular servant at the wine table.
Even today, when the dishes are very rich, the cold fungus is still the top choice on many people's wine tables.
Cold fungus is worthy of being an evergreen tree in snacks.
Fifth: pork head
For today's young drinkers, pork head meat is a relatively unfamiliar ingredient, and many people may not have eaten pork head meat, which is indeed a pity.
But how did they know that in the eighties and nineties of the last century, pork head meat was the most classic wine pairing, and it was an indispensable classic side dish on the wine table.
The charm of pork head lies not only in its rich texture and unique taste, but also in the variety of ingredients.
Pig's head meat is not a certain piece of pork, but a general term, including pig's mouth, pig's cheek meat, pig's mouth strips, pig's ladder, etc., and different parts have different taste experiences.
The pork mouth meat is soft and glutinous, the more the pork cheek meat is chewed, the more fragrant it is, the pig mouth strips are crisp and flavorful, and the pig ladder is one of the top goods in the crowd, which can make a variety of flavors and snacks.
Not only that, but the practice of pork head meat is actually very rich, which is divided into two factions: the south and the north.
Northerners make pork head meat, like to marinate the main, marinated and sliced directly, drizzled with sauce can be eaten cold.
In the south, the common people prefer braised or stir-fried pork head meat, with some green chili peppers and Sichuan peppercorns to taste, which tastes spicy and salty, and makes people have an endless aftertaste.
In my memory, the older generation especially likes to stir-fry pork head meat, with a glass of wine, chatting about the old secrets outside the village and the recent parents' shortcomings, so comfortable!
Cheers to the past, cheers for tomorrow.
That kind of simple and pure day is nostalgic!
But now, although people's material life is getting richer and richer, and there are more and more ways to eat and drink, the carefree and carefree state of mind in the past can never come back.
It's really not coming back.
Fourth: braised pig tail
Braised pork tail, a classic appetizer full of memories, has always left an indelible impression on people with its unique flavor.
As we all know, there is only one tail on a pig, and it is absolutely impossible to have a second one, even if the powerful Zhu Bajie does not have two tails......
Therefore, in the eighties and nineties of the last century, when there was a lack of material, pig tail was not something that could be eaten if you wanted to, and not every time you drank wine, you could use it as a snack.
However, it is this scarcity and difficulty that has written the classic inheritance and taste legend of this appetizer.
I remember that at that time, the adults would simply dispose of the pig's tail and throw it into a large iron pot for stewing.
Before it comes out of the pot, the unique aroma of the pig's tail will waft all over the house, making people salivate.
The boiled pig's tail is thin but not woody, and it tastes very chewy, and the marinade fully penetrates into every inch of meat at high temperatures, giving it a rich salty aroma.
One sip of sake, one sip of inao.
It's not about meat, it's about being at ease. It's not wine that is drunk, but a kind of high-level loneliness.
However, with the passage of time, the braised pig's tail has long since retired from our table, and it is difficult to see anyone in the rivers and lakes to bring the pig's tail to drink.
But the memory left by the pig's tail has never left.
Nowadays, when we go back to the countryside and see the pigs swaggering, we will remember those good old days.
I think of those years, we cut off the pig's tail and marinated the scene of wine, a sip of wine and a bite of meat.
Third: Beef in sauce
Do you remember? "Xiao Er, come to two catties of cooked beef and a jar of wine", this is a classic line in "Water Margin", and it is also the mantra of the heroes of Liangshan.
A plate of cooked beef, a jar of low-alcohol wine, how much heroism has been eaten! How many joys and sorrows have been written!
And for people in the 80s and 90s of the last century, soy sauce beef was also one of their favorite classic appetizers.
At that time, although beef was very expensive and the salary was very low, sometimes in order to have a good meal, I would empty my wallet to buy a few catties of raw beef and stew it at home.
In fact, the reason why the sauce beef is favored by the older generation is inseparable from its unique marinating process.
Making beef in sauce is not as simple as cold preserved eggs and shredded tofu, the beef is first marinated and processed, and then marinated and stewed for a long time.
It takes a lot of time, it takes a lot of work, and it also has high requirements for cooking skills, and ordinary people really can't make that taste.
Unless you're not short of money and can buy cooked food to take home.
However, although it is a toss-up, the marinated sauce beef will definitely not disappoint you, making it tender and flavorful, with rich flavor levels, and every bite is a blissful taste.
A slice of beef in sauce when drinking wine will not only make your taste buds "dance", but also add a touch of Yaxing.
The aroma of the sauced beef blends with the mellow perfume milk of the bud valley wine, chewing and swallowing slowly, regardless of each other, leaving a fragrant tooth and tooth.
It's a pity that now, this classic appetizer that swept the country a few decades ago has gradually lost its momentum.
Maybe it's like our life, we used to have no money to eat, and we desperately wanted to eat. Now that I have money, I can buy it casually, but I have lost that share of Yaxing.
Perhaps this is the price of growth.
Second: shoot cucumbers
What kind of knife is it? No, it's a knife used to shoot cucumbers, a kitchen knife.
Do you still remember the line in the TV series "White Eyebrows"? If you remember, it means that you are at least a post-80s generation.
Knives, in addition to being chivalrous, can also go into the kitchen and cut out a piece of rivers and lakes in a small space. But the knife in the picture below is absolutely impossible...
Cucumber is a national classic appetizer, a taste memory that has been inherited for thousands of years, and the pinnacle of oriental culinary art that will never wither.
It's not just a side dish, it's a culture.
As a classic cold salad, the production of cucumber is simple but not simple, and the taste is refreshing but not light!
If it feels light, add a little more salt......
In the hearts of the older generation, cucumber slapping is a must-have side dish when they drink wine. Even today, when the dishes are abundant, they are still active in the front line of our catering.
Whether it's drinking alone at home or going out for a party, shooting cucumbers can occupy a place and enjoy it together.
There is not only the temperament of sunshine and snow, but also the closeness of the people of Xiariba, this is shooting cucumbers, this is culture.
First: fried peanuts
Peanuts and rice with wine, happiness is there.
As the most down-to-earth classic appetizer throughout the ages, fried peanuts have always been loved by the people.
Whether in the eighties and nineties of the last century, or now, it is a regular guest at the wine table, and it is never absent.
In that era of material scarcity, people often like to fry peanuts with lard, and the unique aroma of lard blends with the flavor of peanuts burst in oil.
It tastes crispy and delicious, and the effect is first-class with wine.
Deep-fried peanuts are easy to make, just fry them in hot oil until golden brown and crispy, and serve them to the table.
The production of fried peanuts is also simple but not simple. It looks simple, but it's not difficult at all!
The size of the heat, the control of the oil temperature and the control of the time, each step will affect the taste of peanuts.
If there is too much oil, it will be greasy, if the fire is too big, it will be paste, if it is fried for a long time, it will be old, and if there is too much salt, it will be salty! Only experienced old drivers can fry golden and crispy fried peanuts.
In fact, it is really not that simple to fry a plate of fried peanuts that are crispy on the outside and crispy on the inside.
By the way, can you fry peanuts?
Now the question arises: what other classic appetizers are there?