Original Desert Porcupine Foodie Institute
Everyone has a must-order menu for hot pot, some people covet the tenderness of beef and mutton, some people love the sweetness of seasonal vegetables, but I am addicted to the "creaky" taste of tribute dishes. So the question is, what exactly is tribute dish?
Tribute dish 丨 figure worm creative
01
Tribute dishes
/ More than just in the hot pot /
Japanese izakayas often offer a small dish, the mustard octopus, which is not only an octopus, but also a creaky, non-dish-like thing to eat. If you ask what this is, the boss will tell you that it is called "mountain クラゲ", クラゲ is the meaning of jellyfish, jellyfish, but these spiny animals can not live in the mountains for life, but what is this "mountain jellyfish"? In fact, it is a kind of dried vegetable that spread from Chinese mainland to Japan, and it is very common in hot pot restaurants and grilled fish restaurants, but we call it tribute dish.
The light green small dish is the tribute dish 丨 r.gnavi.co.jp
Tribute is not the name of this plant, it is more familiar to us before it is dried, that is, lettuce, the stem variety of lettuce Lactuca sativa. Since lettuce was domesticated by the ancient Egyptians more than 6,000 years ago, with the spread of human civilization to all parts of the world, many varieties have emerged, and lettuce varieties in other parts of the world such as lettuce, oil wheat vegetables, etc. mostly eat leaves, but the main edible part of lettuce selected and bred by Chinese Tang Dynasty farmers is the fleshy and thick stem.
Tribute dishes are made of lettuce 丨 shooting Downtowngal
The process of turning lettuce into a tribute dish is not complicated, the harvested lettuce stem is peeled and cut into one-centimeter thick strips, and then dried in the sun to become a dry tribute dish.
Dry tribute dish 丨 plaza.rakuten.co.jp
The vacuum packaging on the market is dried and then soaked in brine, and this process of dehydration and re-absorbing water absorption gives the gongcai a crisp and tough taste, which is indeed somewhat similar to jellyfish.
Commercially available tribute dishes丨 photozou.jp
02
Tall vegetables vs sprouts
/ 72 variations of mustard greens /
In the past two years, Chongqing small noodles have been all over the country, in fact, in sichuan-Chongqing noodles, I prefer Yibin noodles, whether it is small noodles or burning noodles, there are no sprouts in it. Sprouts are something, its raw material is mustard greens, known locally in Yibin as greens, and the leaves are thick and lush. The production season of sprouts is winter, the new mustard greens of the year are divided into thin strips and dehydrated to semi-dry, and the dehydrated vegetable strips can be put into the tank with salt and pickled, and the entire fermentation process is fermented by lactic acid bacteria.
Black sprouts in the noodles 丨 figure worm creativity
This freshly made sprout has a low water content, and it does not taste like kimchi soup and water, but somewhat like the plum vegetables in Jiangnan. Farmers will sell them to the processing plant after making sprouts, which will then clean, season, sterilize, and shred them to become vacuum-packed crushed rice sprouts that can be bought on the market, although the taste is also very delicious, but it is still not the same as what is eaten in Yibin. Sprouts can be used as a seasoning or eaten directly as a dish, Yibin noodles are mainly used to bring out fresh flavor, and minced meat stir-fried together with special rice, made into sprouts buckle meat is more people feel hungry at a glance.
Sprouts buckle meat 丨 bean fruit food network netizen Amy is a big sister
Another type that looks similar to sprouts is pickled tall vegetables. Like sherry, takashi is a variant of mustard greens, with thick and fat leaves that at first glance look like Chinese cabbage, and when broken open, you can smell the pungent smell of cruciferous plants, which is common in Japan and often appears in Hakata ramen.
The brownish green in ramen is the tall vegetable 丨 tabelog.com
Pickled tall vegetables and sprouts are made in a similar way, first removing the water and then fermenting. In the food industry, this kind of pickle is collectively referred to as semi-dry fermented pickled products, which is a common method used by the ancients to preserve vegetables for winter consumption, and there is a record of dried closed vegetables in the "Pujiang Wu's Middle Feed" in the Southern Song Dynasty, and the method is similar to now. In this kind of pickle, the sugars and proteins in plant cells are used as food for survival by microorganisms such as lactic acid bacteria, and after decomposition, they release a variety of flavored substances such as lactic acid and amino acids.
03
Tsu winter vegetables
/ Also dried and then fermented /
The raw material of winter vegetables is Chinese cabbage, which is said to be the first of the Yifengyuan Sauce Garden in Cangzhou, Hebei Province, which was carried forward in Tianjin Jinghai, using locally produced green hemp leaf Cabbage, cut into small pieces and dried on the mat for a few days and then mixed with salt and mixed into the tank, and then the next step of the process makes the winter vegetables become happy and sad, you need to put a lot of minced garlic in the jar, and after fermentation, it becomes a winter vegetable with a rich garlic (smell) flavor. This kind of winter dish with garlic is called meat winter dish, and there are also spices such as star anise and fennel that do not increase garlic, which are called vegetarian winter vegetables. The salt content of the finished winter vegetables is very high, generally used for seasoning, bun wrapped in ravioli when put a little particularly delicious, stir-fry, soup can also be used to improve the taste, but do not put more, otherwise it will be salty and swallowed.
Tianjin winter dish 丨wikipedia / Glane23
Original title: "What is the "tribute dish" that bites and creaks in the hot pot? 》