In the summer, the unair-conditioned kitchen becomes a stuffy steaming box, sweating profusely after making a meal, and watching the steaming meat dishes is unable to eat a bite.
In the summer, there is a "king" player - cold meat dishes.
Chaoshan brine goose
Refreshing and delicious cold meat dishes that will rescue you from the smoky kitchen, or salty, or spicy... Bring it to the table to hold up a meal.
Join the stage today to unlock these explosive delicacies that can fight the hot summer!
01 丨Ben help salted chicken
In the jianghu of cold meat dishes, chickens firmly occupy the corner of the table. Jiangnan people can't do without a piece of salted chicken in summer, and the wine and porridge are superb.
Most of the salted chickens in this gang are high-quality chickens, which are tight and the salted chicken mouths are fresh.
Marinated salted chicken, the chicken is white in color and has a faint yellow skin. The brine gives the chicken skin a crispy texture, and every trace of chicken is salty and delicious, and even the bones want to be more spoken for a while.
If paired with a cold beer, it is a great CP on the dinner table. A slice of salted chicken and a sip of beer, all the worries will disappear.
Poke the link to see the salted chicken dish pickled rice recipe To make salted chicken, prepare new year goods, used to make rice a must!
The salted chicken that cannot be eaten can also be cooked with leftover rice and green vegetables into pickled chicken and vegetables, which is delicious and warms the stomach. Get up in the morning and eat a bowl hot, and you'll be full of energy throughout the day!
02 丨 Frozen flower crab
Frozen flower crab is the representative player of seafood in Chaoshan cold. Gourmand Yan Tao said in "The Beauty of Frozen Crab Is Better Than Lover": "Frozen flower crab is the favorite of my crab eating career. ”
Steam the fresh flower crab and let it cool naturally, then put it in the freezer layer and freeze it for 30 minutes when you want to eat it.
The frozen flower crab meat becomes firm and tough, and the umami taste of the crab meat is firmly locked in it. Eat it with pesto oil or bean paste, the taste is like ice cream, and it is cool and sweet, which is particularly delicious.
03 丨Fish rice
Steamed fish to eat too much, cold eat fish have you ever eaten? In the coastal areas of Guangdong, there is a kind of cold fish that is especially suitable for summer eating - fish rice.
Fish rice is cooked fish. In the early days, people in the coastal areas of Guangdong did not have time to return to the shore to eat after fishing in the open sea, so they boiled a pot of brine on the boat, cooked cheap fish and sprinkled salt on the surface, which became fish rice.
The process of making fish rice is not complicated, only seasoned with a small amount of sea salt, and the roots of the deliciousness come from fresh fish.
Fresh sardines, yellow croaker, golden pomfret, etc. are arranged neatly in bamboo baskets, and a thin layer of sea salt is spread on top of the raw fish, and the fish rice is cooked in the well-matched sea water.
The most delicious way to eat fish rice is to eat it cold, the cold fish meat will release the umami flavor to the greatest extent, and the sea salt will make the fish meat fishy at the same time have a more marine flavor.
Sandwich a piece of cold fish meat, dip in the local bean sauce (usually Puning bean paste ~) salty taste straight to the mind, unconsciously can eat a whole fish!
04 丨 Saltwater duck
There are saltwater ducks everywhere, and only the saltwater ducks in Nanjing can be called the "king of saltwater ducks".
People who don't know about saltwater duck will inevitably think that the white duck meat is too simple, and this seemingly dull duck is actually another matter.
The skin is white and tender, fat but not greasy, delicious and delicious are the characteristics of brine duck, and the treated duck meat becomes very tight, and the entrance is delicate and does not dry wood. The duck skin of the brine duck is the favorite of the platform, the duck skin does not have a sense of fatness, crispy teeth and the oil aroma of the old brine, which is endless.
Fresh brine duck oil is shiny, the skin is white and tender, the salty aroma is tight in the mouth, and the seemingly smooth and tender duck skin is crisp and crispy, and there are some elastic teeth. The aroma of brine and the fresh aroma of duck meat can be blended with each other, and it will not feel salty to eat directly, and every trace of duck meat is salty and fresh, whether it is accompanied by wine or rice, brine duck is a perfect match.
05丨 Salted buffalo beef
Brine beef is a way of cooking brine beef in Lu cuisine, and compared to the sauce red of brine beef, brine beef gives people a refreshing feeling in summer.
Salted buffalo beef in summer is a regular in the refrigerator. On days when you don't want to cook, cut some cucumbers, tomatoes, and add two slices of salted buffalo beef to quickly complete a refreshing salad.
Salted beef is mainly eaten with the original flavor of beef, and the salty beef is finished after a simple spice and salt are stewed
The thin slices of beef are tough and textured with a gentle pull, which is tempting just to watch. The taste is also very simple, the pure beef flavor is slightly salty, and there is no burden to eat directly.
Share a little knowledge, do not use cooking wine to fishy when cooking beef, cooking wine will make beef old, it is best to use high liquor to make beef soft and not dry wood.
06 丨 White cut chicken
Jiangnan has salty chicken to open the appetite, and the white and tender white cut chicken makes people appetize. An ordinary chicken, the process of transforming into a smooth and tender white cut chicken is not simple!
The washed chicken is first boiled up and down several times in the slightly rolling white brine to ensure the temperature balance between the inside and outside of the chicken, and then soaked in the white brine at 90 ° C for 25 minutes, and then "over the cold river" (ice water) to cool down, only in this way will the chicken be particularly tender to eat.
The water of the "cold river" of the exquisite store must use chicken soup, mainly to prevent the loss of chicken flavor.
The umami taste of the prepared white cut chicken is fully stimulated, and the chicken skin oil is shiny and transparent after being chopped and served, and the chicken texture is delicate. Between the yellow skin and the smooth and fragrant chicken is a gel-like gelatinous texture that feels cool to watch.
Dipped in a little soy sauce, the refreshing taste seems to have a small air conditioner in your mouth, making you feel at home!
07 丨 Halogen goose
Cantonese people must have a brine on the summer table, and the Cantonese brine has an unshakable "big brother" status.
Chaozhou brine goose is the eternal god of Chaoshan brine!
Most of the "social geese" used can make dogs cry - lion-headed geese. These geese are huge, some can grow up to 18 kilograms, and are called the "King of the World Goose".
The proud lion-headed goose reached the hands of the Teochew people and transformed into a world-famous delicacy - the brine goose.
The delicacy of the brine goose can be fascinating. In Chaoshan culture, every New Year's Day, ancestor worship, wedding banquet must be seen brine goose figure, the local people will also drink as eating goose.
The goose meat soaked in aged brine has a lustrous color. The brine emits a rich aroma that drips down the goose meat, as if to summon you to hurry up.
No piece of the brine goose with fat skin and meat can be wasted, the parts with more meat are delicate and sweet, the parts with more oil are fragrant and soft, and the taste of fresh and tender is lingering on the tip of the tongue for a long time.
08丨 Couple lung tablets
Husband and wife lung slices are a classic in Sichuan cuisine, after simmering the water and beef become soft and sticky, mixed with a small sauce, spicy and fragrant.
The earliest way to write husband and wife lung pieces is husband and wife waste films, because the materials used are cow sewage or cow waste. The word "waste" was very indecent, so it was changed to "lungs".
Poke the link to see the husband and wife lung tablets Practice This is the authentic husband and wife lung tablets!
Wash the necessary ingredients such as tripe, beef heart, beef tongue, beef and other ingredients in boiling water, add the white brine prepared in advance for about 1 hour, and then you can fish out and cool the slices.
The cooling of the air can make spicy mixtures, and the quality of the mixture determines the success or failure of the couple's lung slices. Scoop a spoonful of white brine into a bowl, add salt, sugar, peppercorns, oil and other spices to the bowl, stir well.
Stir the ingredients thoroughly with the red oil mixture and the spicy and fragrant couple lung slices are complete.
Each ingredient has a different texture, with tender beef, tripe, beef tongue sticky, beef heart flavor, fused with spicy mixtures to tempt you to take one bite after another.
09 丨 Brine duck neck
Halogen duck neck is a gift from Wuhan to the world, before the Wuhan duck neck bloomed everywhere, many people discarded the duck neck, thinking that it was tasteless and not a few meats.
Brine gives duck neck a whole new lease of life!
The duck neck is put into the brine to absorb the essence, even the bone cracks are filled with fresh fragrance, the aftertaste is endless, the more you eat the more flavorful, you can instantly fall in love with it.
Poke the link to see the spicy duck four-piece method Perfect reproduction of a black duck, duck neck duck head nibbling non-stop!
Cut the duck neck into small pieces of cold water, blanch and wash. Brine is the key to the delicious duck neck, mix the sugar water, add spices, low heat and slow brine. The marinated duck neck is soaked in the marinade for several hours to taste good.
If you like spicy, you can process the marinated duck neck again. Stir-fry with minced garlic, add pepper noodles and chili noodles and sauté until fragrant, then sprinkle with white sesame seeds. In the summer, spicy duck neck with beer, that is called a must!
10 丨 Pig head stew
Poke the link to see the pork head stew recipe The classic cold dish of the Northeast people is more exciting than the big pull!
In the dictionary of northeasterners, if you want to eat fresh meat, you must have a pig's head stew! At a glance, the past was full of meat, fragrant but not greasy, especially suitable for summer relief.
Put the pork skin strips and pork head meat into a pressure cooker, pour in various spices and spices, and press for a while.
The pressed stew is poured into the mold and refrigerated overnight
With the pig's head stew, there must be its good partner - garlic sauce. Add a little salt to the garlic, pound it into a puree, and finally add a little soy sauce to the garlic paste according to your own taste and stir well, and the garlic sauce is finished.
The spicy taste makes the pork head stew smooth and tough, and you can eat a large plate before you know it.
Summer without cold meat dishes always feels a little less flavorful. The table is filled with white cut chicken, duck neck, brine goose... Slowly tasting under the whirring air conditioning, the summer heat dissipates in the exquisite freshness and fragrance.
What's your favorite cold dish? Let us know in the comments section
Text | A tuan
Figure | Zhong Heng
Partial graph source network