Source: Hirakawa
来源:解道 (ID:jiedaoba)
Artist: Hirakawa
Every meal and vegetable is home-cooked.
I bought vegetables at the morning market, loofahs, winter melons and clams. In summer and autumn, I eat a lot of melons, the most common ones are gourd, loofah, zucchini, bitter gourd and winter melon occasionally, which is also good.
In my hometown, gourds are mostly used to make soup, clams and gourd soup.
The gourd melon flesh is fine and tender, fragrant and delicious, no matter whether it is made in soup or stir-fried, it is fresh and fragrant and refreshing. The hometown is rich in clove fish, which is extremely delicious, and the gourd fried with clove fish is even more fresh to lose eyebrows. It is best to remove the zucchini when stir-frying, because the seeds in the zucchini have more moisture, and a lot of water will seep out when stir-frying, which will affect the texture and taste.
The flesh of gourd and zucchini is relatively hard and not easy to taste.
Before stir-frying, it is best to blanch the water in boiling water until it is seven ripe. After blanching, not only is it delicious, the flesh of the melon is not easy to change color, and the color after the dish is also refreshing.
Compared with gourd and zucchini, loofah is softer and sweeter.
The loofah is not only sweet, but also contains a higher nutrient content among melons. The clam shell is small and thin, full of umami, and is an excellent shellfish with great umami. The loofah clams are a natural match, no matter whether they are made in soup or stir-fried, they are soft and delicious. The fragrance of the loofah is soaked into the clams, and the freshness of the clams is integrated into the loofah, and the two ingredients complement each other and become the best taste in the home.
These three kinds of melons are also a good match with eggs. It's also delicious when made with minced garlic.
But many people don't like the garlic flavor. When I was in college, there was a junior from Heilongjiang living in the dormitory, who liked to sleep naked and like to eat garlic, and the people in the dormitory were all southerners, and they didn't like garlic. The younger brother had to steal food late at night, crunching, like a mouse, making the room full of garlic.
We lifted his bed, took nude photos, and threatened to make it public if we ate it again. The younger brother had to endure the pain and cut his love. It's ridiculous to think about.
Roasted winter melon with meat foam is a home-cooked dish learned from the downstairs of the original unit, Ah Fat Shop.
Peel and remove the gourd of the winter melon, cut the mahjong pieces, cut the pork front leg meat into foam, and cut the ginger and garlic into the foam. Boil some water first, put in the winter melon pieces after the water boils, blanch for two minutes, and remove the water. Reheat the pot, turn on medium-low heat, add the meat foam and stir-fry when the pot is hot.
After stir-frying until fragrant, add garlic foam, ginger foam, add a little oyster sauce, and stir-fry the sauce flavor of the oyster sauce. After stir-frying, pour some cooking wine on the side of the pot to remove the smell, then pour in a small half bowl of water, put in the winter melon after boiling over high heat, turn to medium heat after seasoning, and simmer for 10 minutes to make the winter melon completely flavorful.
After the winter melon is soft and rotten, add a little oil before cooking, which can make the dish look better.
Many people regard Buddha jumping over the wall as the first dish of Fujian cuisine.
I was unimpressed.
So many precious ingredients are simmered in one pot, it is really a tyrannical thing, and it is not delicious. That's how the uneducated nouveau riche eats. If I had a choice, I would rather split the ingredients in the Buddha jumping over the wall and make them into a home-cooked dish.
Sea cucumber made with green onion fried sea cucumber. Dried abalone to make braised abalone. After the fish maw is soaked, boil it with oats to make oat fish maw soup, which is more delicious, and the appearance is refreshing and refreshing, and you will have an appetite when you see it.
Stir-fried sea cucumber with green onions, braised abalone, and oat fish maw are not difficult to make, but the trouble is the soaking of these dried products.
Sea cucumber soaking is the most troublesome.
After washing the sea cucumber, put it in a pure, oil-free utensil, pour in the purified water that has not been covered by the sea cucumber, and then soak it in the refrigerator for 48 hours, changing the water every 8 hours. After soaking soft, after disemboweling and cleaning, put it in a pot, change the water to low heat and simmer for half an hour, turn off the heat, and continue to cover and simmer for two hours.
Put the stuffed sea cucumber in the refrigerator with new purified water and ice cubes, and change the water every 12 hours. Ready to serve after 48 hours.
Dried abalone soaking is also very similar. However, the frequency of water changes is higher, every three or four hours. Finally, the stewed dried abalone should also be refrigerated and continue to soak for 48 hours. The water should also be changed frequently during the soaking process.
To soak dried fish maw, I use the dry steaming method.
After the water is boiled, the dried fish maw is steamed in a pot for half an hour, scooped up, put it in a vessel filled with pure water, covered with a lid, and soaked for 24 hours before scooping up.
Purified water is boiled, poured into a clean basin, soaked in fish maw for three hours, after the water cools, scoop up, put it in a container with purified water, and put it in the refrigerator for 24 hours.
Sea cucumbers, dried abalone, and fish maw are all seafood, and it is inevitable that there will be a fishy smell.
When soaking, put a few slices of lemon, or drop some lemonade, to remove the smell. It is really troublesome to make these dry products, and it costs pure water. It can be soaked at one time and eaten slowly in the refrigerator, which is not too troublesome.
If it's delicious, you can't be afraid of trouble.
Buddha jumping over the wall this dish, in addition to sea cucumber, dried abalone, fish maw, generally there are fish lips, hoof tendons, mushrooms, cuttlefish, scallops, etc., the reason for its fame is mainly because of the preciousness of the ingredients, as well as the slow simmering, in fact, it is a hodgepodge.
The world's understanding of home-cooked food is generally that the ingredients are easy to obtain and easy to make.
For example, a piece of tofu can be braised in braised tofu, can be spicy, can be crab roe, can be fried, two eggplants, can be stewed in oil, can be fried and stuffed, can be garlic paste, can be cold dressing, can be fried in sauce, can be fragrant fish. Cheap and good, delicious and not greasy.
These are all true.
But the word home, one lies in the home, the home is regional, small-scale, the ingredients should be easy to obtain locally, and the dishes should be suitable for the taste of the family. The second is to be frequent, to be able to afford to eat, and to eat often. If these two conditions are met, plus the food is not greasy, it can probably be called home-cooked.
The quality of the dish is never determined by the preciousness of the ingredients, but by the seasonality of the ingredients, the control of the heat, and the cooking techniques.
Seasonal vegetables and vegetables that are readily available at affordable prices can be made into home-cooked dishes, as well as high-quality ingredients. For example, fried sea cucumber with green onions, garlic conpoy, sour and spicy fish lips, and braised prawns. There is no sea cucumber, and the gourmand Wang Shixiang uses sea rice (shrimp) instead of sea cucumber to make a delicious taste in the world.
One year, a classmate gave me a large bundle of fish gelatin, and I tried various ways to eat it.
In addition to oats, fish maw and millet, peeled pumpkin, barley lily, barrel bones, pig's trotters, pig's belly lotus seeds, and even milk are boiled together to make all kinds of soups and soups, which also have their own tastes.
That year, fish maw soup was my home-cooked dish.
When the ingredients are used up, they are crossed out of the recipe, and if they are gone, they will not be eaten, and there is no additional burden on the mind.
There is an old Chinese saying: Delicious food is not home-cooked food, know cold and hot to get married.
Only Chinese can elevate home-cooked food to the height of married wives, which also shows that Chinese can best interact with daily life, or home-cooked food.
Three hundred and sixty-five days a year, there are more than 1,000 meals, there are delicacies from the mountains and seas, there are also coarse tea and light rice, luxury or simplicity, delicacy or coping, are not the fundamental criteria for defining home cooking.
It's normal all year round, what is homely?
The sweet and sour is only the surface of the taste, and what affects the senses is never the value of the ingredients, nor the soy sauce and sugar that are too much or less, the key is to have a heart that loves life and a love for the family. Seriously cook and cook for the family you love, live every meal and vegetable, and cook every meal and vegetable.