Text/Willow Shade
Some time ago, the author wrote an article posted on today's headlines, love to eat "head", chicken head, duck head, pig head, rabbit head... But the author also loves to eat "tails", pig tails, ox tails, tiger tails, fish tails, crocodile tails, sheep tails... Eating vegetables for a lifetime "has a tail and a head", and doing things also pursues "a head and a tail".
Brine pig's tail
In the 1960s and 1970s, pig tails were not sold separately, and the tail was held in the pig's mouth and sold with the pig's head. Whenever the pig eats, you can see that the pig's tail is swinging around, so the pig's tail is "live meat", eating meat, of course, to eat live meat, the taste is tender.
The old family said that the child grinded his teeth and let him nibble on the pig's tail, and he would be cured. I don't know if there is a scientific explanation, but it made me eat a lot of brine pig tails. There is a roasted pork shop on the village, mainly simmering pork head meat, in the era of meat shortage, pig tail because of the bones, not affordable, the price is similar to pig head meat.
In fact, the pig's tail is very fragrant, the brine is rosy, and there is an appetite at a glance. The outer skin is covered, sticky, chewy and elastic, full of collagen. It is said that the meat on the bone is the most fragrant, and the lean meat on the pig's tail is embedded in the bone, which is more fragrant. When I was young, my teeth were good, and I chewed the bones directly and ate them, which was called the more I chewed, the more fragrant it was.
After opening his own restaurant, he made three dishes with pig's tail, one is a brine pig's tail, a cold dish; the other is a soybean stewed pig's tail, soup dish; and the third is a pig's tail roasted yellow eel, braised dish. Later, there were fewer long tails in the market, most of them were short tails, and the pig tail without tail tip was a hooligan, the tail tip was more fragrant, and the number of times to eat pig tail was also less.
Stewed oxtail
When I was about ten years old, the production team killed a cattle cow, and the butcher carried the cow's tail to me. When he got home, Grandpa washed it, chopped it into sections, and simmered ginger and chives in a large iron pot for two hours. There was a "grunt" in the iron pot, the aroma had been squeezed out of the crevice of the cauldron, and the saliva had already rolled in the throat.
After stewing, Grandpa first filled me with a sea bowl. Nibbling on the tail of the cow should not use chopsticks, directly grasp it with your hands, that is called a large piece of food, enjoyable. The tail of the cow is full of lean meat, and the meat is very tender, not as thick and delicate as the beef leg meat. Oxtail can not be hurried, just like Shanghainese eat crabs, the slightest scrap of meat in the bone seam must also be cleaned with bamboo skewers.
Tiger tail
The tiger's tail is not the tail of a tiger, it is a yellow eel. Laojiagou River, rich in yellow eels in the water, fried eel shreds, fried eel slices, leeks stir-fried eel blood, braised eel segments, stewed eel tubes, yellow eel roast meat, soft pocket long fish... It's a variety of things. Stewed tiger tail is a traditional dish in the hometown, with eel tail back a piece of clean meat, after boiling water slightly added thick seasoning mixed, because of its shape like a tiger tail, so it got this name. The mouth of the tiger tail is tender and smooth, salty and delicious, and has a more nourishing effect.
To ask which part of the fish's body has the most fragrant meat, it is the tail of the fish. Due to frequent exercise, the meat in this position is particularly tender. The best thing to eat is the tail of the blue fish, the skin of the fish is thick, and the entrance is sticky and slippery. However, as long as it is a fish tail, the author will not let it go. Don't forget the shark's tail fin when eating the fish tail, the meat on it is sticky and slippery, and it is mainly fat. Eat fish, when eating fat fish, fish oil is rich in brain gold and unsaturated fatty acids, eat without getting fat.
Fish tail is also called paddling, throwing water, braised paddling in the restaurant is a famous dish, Huaiyang cuisine, Hui cuisine, Shanghai cuisine also has. Braised paddling water with garlic as the condiment, ginger and shallots, rice wine to remove fishy, white sugar to freshen, the taste is salty and umami. The process of braised paddling is very exquisite, and when frying fish, it must be turned several times and the tail of the fish is continuous, which is very difficult. The dishes are bright red in color, thick in marinade, fat and oily, and smooth and tender in meat.
Red stewed crocodile tail
Crocodiles should be regarded as wild game, with the success of artificial breeding, crocodile meat has long been on the table of ordinary people. The two parts of the crocodile body are the fattest, one is the crocodile palm, mainly red steak, and the other is the crocodile tail, which is mainly braised or stewed. The author does not like to eat braised vegetables, often used to stew soup, with old hens or old pigeons stewed together, the soup is fresh and fresh, the meat is tender and sticky. Crocodile meat is low in fat and cholesterol, and is a healthy food. When the author entertained guests, he used the pork belly of the old native pig to braise it with the crocodile tail, and the fat of the pork belly penetrated into the crocodile tail, which was more fat and tender.
Braised lamb tail
Sheep's tail is rich in gum, which has a good tonic effect on the human body, and is generally used to simmer soup or braised. Although the tonic effect of sheep's tail on the human body is more obvious, it cannot be eaten for a long time, because the fat contained in the sheep's tail is very high, and if you eat too much, it will undoubtedly add a lot of fat to the body.
Sheep's tail taste sweet, warm, into the spleen, stomach, kidney, heart meridian, with the role of warm spleen and stomach, liver and kidney, can withstand the wind and cold, but also can supplement the body, for the general cold cough, chronic tracheitis, cold asthma, kidney impotence, abdominal cold pain, body weakness and fear of cold, waist and knee soreness, yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and all other deficiencies have therapeutic and tonic effects, the most suitable for winter consumption.
Grilled chicken tail
Some people like to eat chicken tail, duck tail, in my opinion, that is called chicken butt, duck butt, the author has also tasted several times, although the meat is alive and tender, but because it is too fat and swollen, dare not eat more. Friends, do you like to eat "tails"? And which tails are delicious, welcome to add in the comments section.