Old-school grandpa
Abstract: In Shanghai snacks, the soup point of soup and water is also very popular. The classic is single-stall, double-stall, and later gradually developed into a variety of vermicelli soup.
In Shanghai snacks, soup soup water soup is also very popular. The classic is single-stall, double-stall, and later gradually developed into a variety of vermicelli soup.
First of all, let's talk about the single-file double-file, which is the earliest term of the evaluation, the single-file is a one-person performance, and the double-file is two-person partner, which is extended to the dim sum, and the oil gluten blind soup is called a single-file double-file.
Oil gluten, in fact, should be called "fried water gluten", water gluten is wheat flour after washing, precipitated into wheat starch when the by-product, and then the water gluten into small balls, put in the oil pan fried, the water gluten will quickly expand and become larger, and the middle is hollow, this is the oil gluten. Finally, the minced meat is stuffed into the oil gluten, and it becomes the oil gluten stuffed meat. However, there are also minced meat balls into meatballs, then wrapped in raw gluten on the outside of the meatballs, and then fried in a frying pan. It is said that this kind of "meatball gluten" is the most authentic practice.
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The name of the hundred leaves is more, the north is called dry tofu, Jiangxi Anhui is called Qianzhang, there are also called hundred pages or tofu skin, pour the thick soy milk into the pan, heat it on low heat, but do not boil when heating, when the surface of the soybean milk in the pot is formed into a skin film, fished out with tools such as bamboo sticks, so that it slowly cools and dries. Finally, the minced meat is wrapped with a blind leaf, rolled into long strips, and it becomes a blind leaf wrapped meat.
Single gear, as the name suggests, is one thing; double gear is naturally two things. Nowadays, many restaurants have a single stall of oil gluten stuffed meat plus a blind meat, while the double stall is two oil gluten and a blind bag. This was not the case for a long time, this is an upgraded version that has evolved now that the conditions are good and the material supply is abundant. The earliest single grade is the same as the oil gluten and the blind bag, and the double file is an oil gluten stuffed meat plus a blind leaf bun meat. Because, the word double file is derived from the term of the commentary, that is, it refers to two people performing together, and most of them are a man and a woman, which is extended to the oil gluten stuffed meat plus a blind meat called double gear, and some old diners are also accustomed to calling the double file "Mandarin Duck", that is, there is an oil gluten blind bag each paired meaning. If there are two gluten blind bags in total, a total of four, then where are the four people evaluating the double gear? This does not make sense, and in the early years of material scarcity, if you come to such a bowl of double gear, wouldn't it be too luxurious and too luxurious? Besides, it was originally a snack, so two oil gluten and two leaf bags, it is estimated that the dinner will not be able to eat.
Whether it is single or double, the soup base is not a clear soup, at least a spoonful of lard, and a little bit of bone broth. Of course, the single-file double-grade soup base cannot be compared with the soup base of Yangchun noodles, because Yangchun noodles are bare noodles, and there is nothing else, it all depends on the soup base to hang fresh. However, there is an oil gluten blind bag in the single-grade double-file, which also has a minced meat filling, which itself has a taste and a meaty taste, and the soup base is then used in broth, but it is noisy and dominates, covering the taste of the single-grade double-grade.
Before serving, sprinkle with green onions, coriander, and finally you must come to the same wonderful point - fresh spicy powder, which is a perfect bowl of single-grade double gear.
In the original single-file double file, there were no fans (Shanghainese called "fine powder"), and later I don't know when it began, there were fans. Slowly, the original protagonist oil gluten blind bag disappeared, but the fans later took the dove to occupy the magpie's nest and became the protagonist, which became another kind of soup - vermicelli soup.
Vermicelli is made of mung beans, can also be made of corn starch or sweet potato starch, but the vermicelli that makes the soup must be mung bean vermicelli, because the amylose in mung beans is the most, cooked for a long time, and the taste is the most smooth. Vermicelli is slender as a thin noodle strip, the finished product is dry, before eating it should be soaked in water to become soft, the diameter of the vermicelli is generally about 0.5 mm, which is also the origin of the "silk" of the vermicelli.
The most matching natural non-oil tofu for fans is oil tofu, oil tofu, known as tofu bubble in the north, and also called bean frying in Guangdong. Oil tofu is made from soybeans, through grinding, pressing, frying and other processes. Each piece of oil tofu is about eight cubic centimeters in volume, the outer skin is golden in color, the surface is smooth, the inside is white, and the shape is like a silk mesh, which is soft and soft. Oil tofu is elastic, that is, kneaded into a ball, released and can be restored immediately. The texture of vermicelli and oil tofu complement each other perfectly.
It's just oil tofu vermicelli soup, which is too plain. Then add an oil gluten or a blind bag, as well as a large intestine or duck blood. If you enlarge the intestine, you usually cut the large intestine into small pieces, not as crumbled as the minced dice, but the size of a fingernail. And the large intestine must be washed - the trick to washing the large intestine is to rub it repeatedly with flour when washing, otherwise the soup will have a peculiar smell. Although some large intestine fans claim to want this smell, this smell is not appetizing after all, most people still hope that washing is the best. The finishing touch of the large intestine vermicelli soup is not fresh spicy powder but pepper, and it is most appropriate to go fishy and appetizing. If the taste is a little heavier, it is the curry beef vermicelli soup, in this soup, the beef does not need to be large, cut into thin slices, and the richness of the curry is king.
If you think that the curry beef vermicelli soup is too strong, then the old duck vermicelli soup is fresh but not dull, this is the famous point of Nanjing, Nanjing people like to eat duck, Jinling brine duck is a specialty of Nanjing, the scraps for duck dumplings, duck blood duck intestines duck gizzards and the like, with the old duck soup as the soup base, and then put in the fans, it is a bowl of duck vermicelli soup.
The smoothness of duck blood, the crispness of duck intestines, the thickness of duck gizzards, the smoothness of the vermicelli, and the freshness of the old duck soup, can indeed be regarded as the best of all kinds of vermicelli soups.
(The picture of this article is from the network)