#秋日美食大赏#
In the eighties and nineties, when material life was relatively scarce, people's pursuit of food was more simple and pure. At that time, whether it was a festival, a leisure time, or a party, snacks were an indispensable part of the food.
At that time, when my grandfather drank, he only needed a simple appetizer, and he could drink with two or three friends for half a day.
However, with the changes of the times and the improvement of people's living standards, the 6 appetizers that were very popular in the eighties and nineties are now being neglected.
What are the 6 of them? Let's take a look.
1. Lard residue
Lard residue was one of the most popular appetizers in the eighties and nineties, when there was a lack of material and there was not enough to eat, and people loved high-fat foods.
At that time, when I went to the vegetable market to buy vegetables, the best-selling meat was not lean meat, but fatty meat, if it happened to be a New Year's holiday, fatty meat could not be bought at all if I didn't go early, and the price was more expensive than lean meat.
Cut the fat or plate oil of the pig into small pieces, put it in a pan, and slowly boil over low heat until all the fat is boiled out, and all that is left is golden and crispy lard residue.
The color boiled out in this way is golden, the taste is crispy, the aroma is overflowing, and it is slightly greasy, but it makes people have an endless aftertaste, and every household, whether it is the elderly or children, people love to eat.
However, with the improvement of people's health awareness, they have begun to have some scruples about high-fat and high-calorie foods. Although lard residue is delicious, it is considered less healthy due to its higher fat content, so it is gradually being snubbed by young people.
2. Deep-fried fish fillets
With lard at home, it can be used not only for stir-frying, but also for making various fried delicacies, especially fried fish pieces, which became a very popular appetizer in the eighties and nineties.
Deep-fried fish is usually made from fresh fish, cut into small pieces, coated in flour or starch, added ginger, salted to taste, then coated with a little fried rice flour and fried in hot oil until golden brown and crispy. The deep-fried fish pieces are crispy on the outside and juicy on the inside, making them delicious.
3. Fry soybeans
Deep-fried soybeans are soaked in soak and drained, and fried in a pan until golden brown and crispy. Fried soybeans have a crispy taste and a faint bean flavor that makes them particularly fragrant.
Although fried soybeans are delicious, because of their hard taste and indigestible, they are not suitable for people with weak gastrointestinal function.
4. Stir-fry the pork head
The whole body of the pig is a treasure, and the pig's head meat is a very beautiful appetizer, which was very popular with everyone in the eighties and nineties.
The method of stir-frying the pig's head is very simple, usually the part of the pig's head meat is selected, the pig's head meat is taken out with a knife, then cut into thin slices, salt, ginger, cooking wine marinated to taste, and then added onions, ginger, garlic, peppers and other seasonings to stir-fry. The fried pork head meat is tender and spicy.
5. Pan-fried salted fish
Influenced by my grandfather's drinking, when I was a child, I liked to eat salted fish very much, and every time my grandfather drank wine, I liked to make a little salted fish, a small piece of salted fish, and my grandfather would be able to drink a large bottle of wine.
The preparation of pan-frying salted fish is very simple, cut the salted fish into small pieces, heat the oil in the pan, put the salted fish in the pan, and fry until golden brown on both sides.
Pan-fried salted fish has a salty and delicious taste, with a unique fish aroma, which is especially suitable for rice and wine, but salted fish has a high salt content, and today's young people prefer a low-oil and low-salt diet.
6. Sauté sauerkraut
In the seventies and eighties, my grandfather especially liked to eat sauerkraut, chopping the green vegetables, then putting in salt, a little rice wine and other ingredients, and then sealing them and marinating them for more than a month.
After a long time of pickling, various vegetables begin to ferment, producing sour substances, and after pickling for 2 months, the sour taste of vegetables is stronger, commonly known as Laotan sauerkraut.
Cut the sauerkraut into small pieces, add onions, ginger, garlic, chili peppers and other seasonings and stir-fry. Stir-fried sauerkraut has a sour and spicy taste and is very appetizing, however, sauerkraut will produce harmful substances such as nitrite during the pickling process, which may cause adverse health effects when consumed for a long time.
The above are the six "hottest" appetizers in the eighties and nineties, but now they are tragically neglected, but they still carry the memories and emotions of that era, which ones have you eaten?
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