In my memory, my grandfather drank wine, and peanuts rarely appeared in the snacks, and the peanuts were precious in the past, except for the seeds, the rest were all used to extract oil.
Instead, fried soybeans. The method is also simple, rinse the soybeans, heat the pan and turn to low heat, no need to put oil, pour in the soybeans and keep stir-frying.
Stir-frying soybeans requires patience, the right hand is tired of frying, change the left hand, just can't stop, fry for about 20 minutes, wait for the soybeans to be slightly burnt, you can put it out, sprinkle salt and mix well.
The soybeans are crispy and delicious, and you can't stop eating them, while my grandfather and friends drink and keep them decent, not scooping the soybeans with a spoon, but using chopsticks to clip them one by one.
It seems that it is non-stop, but in fact, the consumption is very slow, and half a catty of fried soybeans is enough to drink a meal of soju.
As he grew older, my grandfather had fewer and fewer teeth, and he couldn't chew the raw fried soybeans, so he came up with another way to stir-fry: soak the soybeans for a few hours, and then press them in a pressure cooker for a few minutes.
Then fry the dry water in the pot, add salt and chili powder and fry well, and the fried soybeans that are soft and slightly elastic have become a must for grandpa's wine.
Shoot cucumbers, it should be a lazy way to eat, even the knife work is not particular, just crush the cucumber, add light soy sauce, oyster sauce, salt, aged vinegar, sugar, sesame oil, cooked sesame seeds and mix well, you can eat.
Boiled edamame, I learned to make it when I was a child, and I can often eat it at almost zero cost. The star anise, cinnamon, lemongrass, ginger, Sichuan pepper, and dried chili peppers in boiled water are self-produced, and salt needs to be bought.
After my grandmother cut the edamame back from the ground, she taught me to cut off the two ends of the edamame with scissors to make it easier to absorb the flavor. Then put the boiled spice water in the pot with edamame and salt, simmer for about 10 minutes, let it cool and eat.
Do not cover edamame when boiling it to keep it green and look good.
Pork head meat in brine. I found that anyone who likes the whole thing can't get around, and the braised pork head meat is simple, but the preparation is troublesome.
In the past, the pig's head was first charred with lit straw, but now with a spray gun, the purpose of the charring is to remove the pig hair that is difficult to scrape.
Then soak for about half an hour, scrape off the impurities on the epidermis with a knife, rinse it well, then blanch it, then put it in the brine, boil it for 45 minutes on low heat, turn off the fire and let it stand for 2 hours to make it taste.
When some foodies buy pork head meat, they will spend 2-3 times the price, specifically for pig ears and pig nose arch, these two parts are often moved, the meat is more crispy and tender, and they will really eat.
Southern milk peanuts. First, pour the peanuts into boiling water and soak them for 20 minutes, rub off the peanut coat, remove and drain the water, then add the southern milk and mix well, and marinate overnight.
Pour coarse sand (the size of half a soybean) into the pot and fry it hot, add peanuts and fry it together for about half an hour.
Sour. In Guangxi, as long as the vegetables and fruits that can be eaten can be pickled and soured, radishes, cabbage, cabbage, cucumbers, lotus roots, lettuce and so on.
Slice and cut into strips and shreds, add salt to kill the water, then squeeze out the water, add chili rings, sugar, rice vinegar and soak for about 1 hour, and then serve.
There are also cold dishes such as cold shrimp, shredded konjac, shredded chicken, shredded potatoes, oyster mushrooms, preserved eggs, bean sprouts, enoki mushrooms, flower nails and other cold dishes, which are very suitable for wine.
General cold sauce: minced garlic + sesame seeds + chili powder + fresh chili, pour in hot oil, then add light soy sauce + vinegar + oyster sauce + sugar and mix well. Each ingredient can be adjusted according to your own taste.