【Gancai Story】 Stir-fried bacon with quinoa

In order to dig deep and sort out the history and culture of Gancai cuisine, strengthen the publicity of historical allusions behind Gancai cuisine, carry forward gancai culture, and make the Gancai industry bigger, the Provincial Department of Commerce will carry out the "Gancai Story" collection activity and will successively publish relevant essays (this publication is not used as the basis for follow-up review). The call for papers will close on June 30, and all you are welcome to submit papers.

Stir-fried bacon with quinoa

Yang Yubao

"There are a few grasses in Poyang Lake, and the Nanchang people's dinner table has become a treasure." This treasure is a special dish in Nanchang, Jiangxi Province, fried bacon with quinoa, which is selected as one of the "Top Ten Gan Dishes" with the characteristics of "crisp and tender, mellow and soft". As a "brand dish" in Nanchang, quinoa fried bacon was selected as the main dish of the Olympic menu in 2008, becoming the pride of Nanchang people on the tip of their tongues!

"The artemisia of Lushan, the artemisia produced by Lushan, because of the name of the place, was transported to the provincial wall, aged no less than tens of millions of stones, and also one of the small livelihood plans... Artemisia lu is only produced in Lushan, and it has a beautiful smell and fragrance, but it is not where else, and it is also made of local qi... "Artemisia lu" is artemisia quinoa. As early as 290 AD, Xu Xun, a 52-year-old famous Taoist teacher of the Jin Dynasty and a famous water-controlling artist in Nanchang Maqiu, in view of the great chaos that would occur in the Jin Dynasty, knew that state affairs could not be done, resigned from the east and returned to Xinjian Xishan, when poyang Lake flooded for many years, led the disciples to control the waters one by one; in the spring of one year, the sudden rainstorm lake rose rapidly, and the lake island was besieged for several days, and no foreign aid was allowed. The dry food left only a little bacon, when the hunger was mixed, pulled out some quinoa young stems and bacon together and fried to eat, did not expect the fragrance, crisp and tender and delicious.

In the combination of all vegetables and bacon, a number of quinoa artemisia reach the highest level, quinoa is selected to choose tender folded into long sections to wash, leeks are washed and cut into the same long sections, bacon is cut into thin slices; hot pot bottom oil, put in bacon and stir-fry fragrantly, add quinoa and leeks to stir-fry quickly, put in the soy sauce, continue to stir-fry for half a minute, out of the pot. The salty and soft bacon accentuates the unique aroma of quinoa, which makes people's appetites increase. When this fragrant wild vegetable is served, the bacon is golden brown, the quinoa is green, crisp and tender, and has a special fragrance.

Legend has it that when Zhu Yuanzhang was fighting in Jiangshan, once after he was defeated by Chen Youyi at Poyang Lake, he hid in the reeds, hungry and difficult to survive, and when he saw a fisherman, he begged for food. The fisherman made a dish from the weeds on the beach and a piece of leftover meat skin hanging from the tip of the boat. Zhu Yuanzhang ate and applauded, very happy. Later, Zhu Yuanzhang became emperor and ordered Jiangxi to send Artemisia lu as a tribute to Nanjing every year. "Quinoa in the first month, Artemisia in February, firewood in March and April", the first month of the lunar calendar, February, is the best season to eat quinoa. Whenever spring comes, the quinoa of Poyang Lake always stirs the taste buds of Nanchang people. Whether it is a home-cooked stir-fry or a happy Spring Festival dinner, quinoa fried bacon is an indispensable dish on the Dinner Table of Nanchang people.