Inscription: My body is wandering outside, but I vaguely feel that my soul is slowly returning to its homeland.
Sour and spicy belly soup is the most famous snack in Qin'an, the intangible cultural heritage of Tianshui. When Qin An did not drink a bowl of belly silk soup, it was like going to Chongqing without eating a hot pot, going to Beijing without visiting Tiananmen, and out of thin air there would be more regrets about not being a good man on the Great Wall, and wasted the trip in vain.
According to the experience of famous chefs in Qin'an dynasty, share with you the production process of sour and spicy pork belly soup: select fresh pork belly, wash and cook it in a pot under water, after cooling, cut the pork belly, magnolia slices, spinach, dried spicy seeds and other ingredients into shreds for later, and then use onion, ginger, garlic, dried spicy pot, add vinegar, broth, sauce and ingredients in turn, drip sesame oil and white wine, and simmer until boiling. This bowl of soup blends into the yin and yang of heaven and earth, with both sour and spicy salty, onion, garlic and ginger stretching, carefully tasting, and endless aftertaste.
A chef and a flavor all call themselves authentic heirs, and the production method is secret but not passed on, as if the martial arts secret book, only the master is introduced, and only the disciple who the master appreciates most can get the true transmission. Because of this, although the practice of sour and spicy belly soup is similar, there are many genres. Most chefs cook by feel and taste, adding soup and ingredients, a long spoon in the belly, magnolia slices, as well as peppercorns, peppers and onions and garlic to stir, knocking on the pot jingle, simmering on high heat; or more spicy or less vinegar, or heavy pepper or more onion ginger, or coriander spinach garlic seedlings on top; red and white, black green, spicy sour salty and sweet. Between the clouds and the rain, it is boiled together, and it becomes a sour and spicy belly soup with a yellow color.
It is rumored that belly silk soup has a health care effect, and the old man said that "a pork belly has three pairs of medicines", and often eating can prolong life. Some people even took out the "Materia Medica" to support the evidence: pork belly, as an essential product for supplementing the spleen. To replenish the spleen and stomach, the sperm and blood grow on their own, and the fatigue heals itself. Therefore, it is not surprising that some people have eaten eighty or ninety years of sour and spicy belly silk soup, crane hair and childlike face, and really lived for more than a hundred years. The meaning of health care should be to protect health and live happily. But people are often fooled by "health care", especially the frail and sickly elderly. Most of the elderly who queued up in the street community to measure blood pressure let the jianghu lang gently shake his tongue and easily empty the silver used for thrift. Personally, I think that when you are young, believing but not being lost is to go forward with persistence; when you are old, you are confused and not believing, it is for the wisdom of life. All things go with the flow, just do as you please, hunger and cold and self-security.
The selection of sour and spicy pork soup is fine, and all kinds of ingredients should be cut thinly and shaped. For me, it is tantamount to going to the sky. My cooking knife method, since childhood familiar with the "Water Margin", deeply rooted in the true legend of the good man of Liangshan, rough technique, fierce knife method, chopping and chopping, all proficient, is a master of chopping wood and carrying water. Only for this kind of thin and fine knife skill, I always feel that it belongs to the work of the female stream, twisting and pinching, it is difficult to show your skills, so there is no serious study and training in place.
Once, on a whim, I wanted to create a unique flavor of Gao's belly soup. After some thought, I bought ingredients and spices, put recipes on the pot table, drew the scoop according to the gourd, and made a pot when I was a pot. The taste difference is a little far - the belly is not tendon, the magnolia is not crisp, the spicy is a little wild, the sour is a little off, the salty is a little astringent, so that the tongue rolls up from time to time to protest, and I eat it with a question mark on my face - obviously married to Xi Shi, how to open the hijab, but it has become Dong Shi? I couldn't help but feel a little more annoyed.
South orange north citrus. Sour and spicy belly silk soup, as a very unique local snack in Qin'an, even if the chef is highly skilled, it is difficult to make a pure taste of belly soup in other places, is it unsatisfactory, or the craftsmanship is deformed, or the raw materials are limited? Some diners in Lanzhou, Tianshui and other places have come to Qin'an to draw water from hundreds of miles, the purpose is to drink sour and spicy and delicious, unique flavor of Qin'an belly silk soup, perhaps Qin'an salty water quality is more suitable for making authentic belly silk soup. The unremitting pursuit of food color and flavor by gourmets, the harshness of cooking technology, and the pickiness of materials have better promoted the inheritance and development of Chinese food culture.
Speaking of sour and spicy shredded soup, it reminds me of peppery soup. Belly soup is somewhat similar to Peppery Soup, which can be said to be a popular and popular belly soup. I always feel that belly soup has some relationship with peppery soup, perhaps evolved from belly soup. For example, in a certain year, the Hulu River flooded, washed away a group of Qin'an people, held the wood and floated for a few days, and froze and trembled on the shore of the Central Plains where the water flow was gentle. At this time, I remembered the belly soup in my hometown, which can drive away the cold and fill the hunger, and several people collect firewood and make a fire. Unfortunately, there is no belly silk and little magnolia here, so I had to add pepper, beef, and gluten to the pot and make a pot of chowder soup. Because of the sour and spicy soup made indiscriminately, it is called "Hu Spicy Soup", so Hu Spicy Soup appeared and swept the Central Plains. Of course, the people of the Central Plains fled to the barren Qin land, and it was a luxury to want to drink a bowl of peppery soup, so they could only buy a pork belly during the festival and make some belly soup to relieve their hunger.
Sangu is a master of making sour and spicy belly soup in the family. Every year, during the waxing moon, I would speak early to let my father and our brothers taste her craft during the first month. Unfortunately, I come home every Spring Festival, come and go in a hurry, and there is no taste of delicious food. This aunt and my father, a grandfather, belong to a cousin. When my grandparents were alive, she was considered a close relative. There is no distinction between relatives and estrangement in the treatment of our brothers' generation, and no matter who they are, they are regarded as relatives of the mother's family. This bowl of sour and spicy belly soup in the spring festival every year is full of strong family affection and love.
Qin An sour and spicy belly silk soup, is a small family jasper in the cuisine, but also in the recipe of everyone boudoir show, usually rarely show their faces, raised in the deep boudoir unknown. Different from the ordinary people's sauerkraut, the belly soup is made in detail, the selection of materials is exquisite, and the seasonings are superior, even if the old large households will not enjoy it willfully. It is difficult to see the red and white celebrations except for the New Year's Festival. Even if you appear, there is only one pot at each table, and there is only one bowl per person, no more, no less, so the fragrance is unforgettable and unforgettable for a long time.
I have been away from home for a long time, and I have not had many opportunities to taste sour and spicy pork belly soup, but so far I have only three or four times. A bowl of sour and spicy belly silk soup often evokes my infinite homesickness, looking forward to finding an opportunity to relieve homesickness, soothe the taste buds of the soul, and taste the feelings of the homeland that are gradually drifting away. Solo music is not as good as crowd music, leisure holidays, or after returning home, invite three or five friends, go back to Qin'an Old Lane, find a restaurant, play two pounds of rice wine, come to a few pots of belly sour and spicy silk soup, I want to drink a belly round, what about you?
Postscript: After reviewing the information, sour and spicy belly silk soup belongs to one of the recipes of Yucai soup porridge. Yu cuisine cooking sour and spicy soup pays attention to sour but not bitter, spicy but not strong, salty but not astringent, the three tastes are equal, it is just right, the flavor is authentic.