Stir-fried knotty shreds are old Beijing-style side dishes. Knots are colloquial names, and literary points are called mustard heads. The author has not seen the cultivation and harvesting of mustard greens, but I know that knots and vines belong to the same class of mustard greens, but the two are the size and shape of the two. The vines are round, the knots are cone-shaped, and the mustard head is the snow. Although the sherry is of the same family as the vine and the knot, I think its variety or harvest period should be different. In the peak season when the crisp and tender snow is on the market, the rhizomes of its roots must not have grown yet; the mustard head has grown, and the tassels on the head should be old and defeated. From this deduction, it is possible to choose one or the other, and not to have both. Not confirmed. Not necessarily.
Water lumps are named after pickles, which are generally pickled with large grains of salt. Choose a smooth peeling, the skin is commonly known as pimple skin, there are two kinds of original flavor and rubbing five-spice powder. Peeled water lumps are sauced with a large sauce and processed into high-grade sauce knots. The sauce is steamed (boiled) and cooked, which is the soft taste of "cooked knots", and the "osmanthus sugar cooked mustard" in Tianyuan Sauce Garden is the most famous. Water lumps are the basis of pickles, and many delicate pickles use it as raw materials, such as Liubiju's hemp seed golden wire, sauce eight treasures and so on.
Water knots are the most common pickles in old Beijing, because of their low price and affordability, they were once an indispensable staple food for poor people. New knots come down, and you can make "spicy dishes" before they are pickled. There are two common methods, one is, three or four mustard knots are washed, rubbed or cut into thin wires, pour a little oil into the wok and heat, add peppercorns, out of the fragrance, that is, pour in the mustard shreds, add some salt, stir-fry well, about a minute, pour into a vessel while hot, cover the lid and simmer; wait for cold, put it in the refrigerator to refrigerate, after a day or two, you can eat. When eating, you can put some soy sauce, chili oil or sesame oil, chopped coriander, refreshing and delicious, and the spicy mustard is straight through the nasal cavity.
The production method of the traditional "spicy dish" in old Beijing is: a bian radish, that is, the kind of red-skinned white meat radish, rub the silk for later use; three or four mustard knots, washed, broken, into four teeth, and then cut 5 mm slices of mustard in reverse teeth, boil the mustard slices in the pot, that is, pour the water into a basin or altar while it is hot, put the rubbed radish shreds on it, seal it tightly, put it in a cool place, and simmer until two or three days later. When eating, put the soup into a bowl and add salt, rice vinegar and sesame oil. Cool and spicy, the fire is appetizing, especially the soup is sticky and cool, the entrance is mustard, and the winter enjoyment is refreshing.
In the early years, most of the households in Beijing would buy mustard knots and snow lily when they were on the market. Three or five pounds is not a lot, seven or eight pounds is not much, after transporting home, put it in the sun to blow water vapor, and then find out the guy who pickled vegetables in the first year, brush the cylinder to wash the altar, and buy large salt grains for pickling. Ten winter waxing moon, really pointing to it to live. When it is inconvenient to eat vegetables, fish for a water lump, cut a few shredded or pick a few pieces of snow to cut into mince, pour some vinegar and mix, sesame oil bottle can control a little sesame oil better, come to the two nests, a bowl of stick noodle porridge. Dei! Even if you are going to eat it, you have to eat a little taste. Beijingers are in this habit.
Pickles are fun! This family is sloppy, not so clean, but the pickles taste right and delicious; the family does not mention more exquisite, people are also brushed sharp (neat, beautiful), but the pickles can be pickled with a smelly foot. Sometimes the things of the world are really unclear. No one can take advantage of the whole advantage. This is the way of heaven. However, no matter what you do, you need to pay, the difficult will not, the will not be difficult. It will be difficult to start, there is a process. It will not be pickled, the same thing is put in the tank, and within a few days, the lid is lifted, the sour smell is smelly, and the things are hairy; and then look at the pickled, the green, the crisp, the eye-catching, the praiseworthy.
People who often pickle vegetables understand that pickled things cannot be washed, and the water is easy to spoil, even if it is washed, it must be dried. Do not dip in oil when marinating. Then there is the need to "pour the cylinder", pickle for ten days and eight days, take out the contents of the cylinder and pour it, pass the wind, and walk away the spicy.
The newly pickled water lumps are delicious, with a mustard-specific aroma. Shredded, with shredded green onion, vinegar, and simmered with peppercorn oil, is a very delicious side dish. Generally, the pickles that are matched with the places where breakfast is sold are water lump silk, and some stores still put some chili oil in it; where bean juice is sold, it is indispensable. In the summer afternoon, when you wake up, go out, shake the fan, find a clean bean juice shop to sit down, look at the people outside the window to live the street scene, pick up the blue-edged bowl, suck a mouthful of hot bean juice, sour overflowing between the teeth, slowly rush to the bottom of the throat, sweat down. I feel very comfortable all over my body. Stretching chopsticks to pick up two spicy pickles and send them to his mouth, slowly chewing, the mustard is slightly spicy, and the appetite quietly opens. Gently pick up a jog ring, as small as a double ring bracelet, golden crisp. Drinking bean juice should be free and bold, while eating scorched circle needs to be elegant and delicate. This food is too delicate! But it doesn't matter, there is still one in the blue-edged porcelain plate. Do not top (effective), and then a piece of fried cake, just out of the pan.
On the street, a string of crisp bicycle bells suddenly came, and the familiar Beijing rhyme: "Treasurer, is my eldest brother coming?" You give me a bowl of bean juice and two coke rings first, and I'm really hungry, so I'll make up for it first. ”
Still this shop, early regulars. A bowl of tofu brain or a bowl of two things (half of fried tofu and half vegetarian balls), and then a set of dried, a large fire to cut open, sandwich an oil cake, put a little water lump silk in it, count a set. Eat moistly and satisfy your appetite. Pickles used to be delivered for free. Now go to the snack bar again, pickles, there. Or it, two cents a small dish. Eat something heavy on the mouth, you just want.
Bring food to work. The large lunch box in the satchel contains rice fried knotweed shreds. The old woman was in pain, and also fried a poached egg and quietly put it in. Pimple silk pry soybeans, is a perfect match. Soybeans can be removed from salt, but also soaked in the salty aroma of water knots, a fried knotty shredded eaten for nearly a hundred years, the unique taste of old Beijingers.
Authentic ingredients are the foundation of flavor. Even the simplest home cooking is no exception. Now on the market, including some vegetable stalls sell pickled water lumps, woven bags, God knows where the private workshop pickled? Buy it and taste it, sour heads, hair water, and it is far from the sauce garden and the pickled at home. Don't pickle according to tradition, let alone "pour the cylinder"! It is also difficult to say, in this world, money is the master, what rules? Who still has that kind of leisure? A piece of five pounds. How much does wholesale cost? Is cheap. Cheap is not good. Cost is related. Taste aside, how to pickle, what production environment? I can't help but mutter. The author's attitude is that I would rather spend more money and buy a regular sauce garden. Spend money, not only to buy taste, but also to buy health. Live at home, too calculating. Greedy and cheap to add a hundred diseases, lazy and wasted good time.
Not long ago, an old neighbor called and invited me to his new home for a few days. He rented an acre of vegetable land on the outskirts of Beijing, which is said to have been rented for thirty years, less than 200,000 yuan. Some more investment was made to renovate the house provided by the lessee, so that the vegetable field became a very comfortable resort, with production, living, meeting, entertainment and other facilities. The brother was tired of the hectic life in the city and wanted to change his way of life, so he moved to this place of purity. Scrape a big bald scoop, put a towel on your shoulders, raise chickens and dogs, serve vegetable fields, and live a pastoral life. I gave myself a nickname: Counterfeit Vegetable Farmer. I was invited to his new home to meet a neighbor, a Beijinger who loves pigeons, and more than two hundred pigeons are kept in the loft of the vegetable field. People send Ya number "Pigeon Liu". The pigeon Liu pigeon is well raised, and the fried knotty silk also has unique features.
Where there are Beijingers, there is the taste of old Beijing. The fried knots are inconspicuous, but pigeon Liu knows the significance of this rare thing to the old Beijingers. I fried a pot of my pickled water lumps and brought them over. It happened that the vegetable farmers gathered together, and men and women came to his farm yard to be lively. I haven't seen it for many years, and it is inevitable that chicken, duck and fish meat will be entertained, but no one expected that the fastest thing to go down is the knotty silk that pigeon Liu took. They all said they hadn't eaten in years. This thing is delicious, think. As soon as the vegetable farmer's daughter-in-law saw this situation, she took a basin to the bottom and quietly pulled out a plate. The next day, when she was eating breakfast, she took it to the table and said to me, you can taste it too, I will hide it a little, or I will be gone yesterday. The pigeon Liu Mimi, who came back from buying burnt cakes, said, the eldest brother loves to eat, I will fry another pot, and you take away some. I said, take it away, I tasted it. Quite distinctive. Just want to see how you fry.
On the same day, the pigeon Liu brought water lumps and operated them in the kitchen of the vegetable farmer. The process was no different from what I did, except for one thing, which I noticed, without putting a drop of water. It's a shovel, a shovel of frying – that's the trick. The so-called secret recipe, whether it is self-created or ancestral. In fact, there is nothing, but it is difficult to find the truth without pointing it through.
Stir-fry with pimple skin for a better taste. Just when cutting, slightly troublesome. The pimple skin is thin and thick, pick it up and cut it, and the silk that comes out must be uneven in width and narrowness. It is best to use a knife to slice the pimple skin thin and consistently, and then cut it, and the effect will be perfect.
Two years ago, I went to the United States to visit my daughter who was studying, and I actually brought a bag of 2.5 kilograms of pimple skin in my suitcase (limited to 23 kilograms). It was okay, no hassle, smooth entry to arrival.
The two yuan a pound (now six or seven pieces) of the Knotty Skin of the Tianyuan Sauce Garden flew over the Pacific Ocean, traveling thousands of miles to foreign countries, and became a popular good thing. The original intention of bringing it is afraid that foreign food will not be accustomed to eating, take some old pickles from Beijing, and have a bottom in mind. Unexpectedly, the fried knots are loved by everyone, and all the tasters are full of praise, including Western food to feed the large intestines. Giving people a bowl, jokes, all become "national gifts".