- Looking for the third dish of the appetizer
<h1 class="pgc-h-decimal" data-index="01" data-track="81" > safflowers and green leaves, how can good wine not have good dishes? </h1>
It is said that good wine is accompanied by good dishes, and now the good wine in the tasting group has been there, and the good appetizers are still in their respective homes and have not appeared. Once I occasionally chatted in the group to make tofu, I made it at home, and I only used four or two soybeans at a time. The tofu that comes out is enough to make two dishes, full of tofu flavor, and the taste is also excellent.
The conversation is not about how tofu is made, how to ferment the sour pulp of tofu, but how to deal with okara. Once tofu okara, beat in five eggs, cut a handful of green onions, add some salt. Stir well to knead into a 15-month cake-sized okara cake and fry in a frying pan until golden brown on both sides. In this way, the discarded tofu residue turned into a delicacy.
This proves that people who love to drink must love food, and only good wine can not have a matching appetizer? Since the ration is wine, it is also necessary to be a ration under the wine dish. Nowadays, the sauce in the tasting group is fragrant and fragrant, and they are all blood relatives, so they have to find matching wine dishes.
<h1 class="pgc-h-decimal" data-index="01" data-track="80" >what is the dish of "rations"? </h1>
The appetizers recognized by drinkers have always had the classic old three: fried peanut rice, marinated pork head, and cucumber. The others are all done by each company according to its own situation, and will buy materials by itself, and will not buy finished products on the street. The saltwater duck in Nanjing, the spiced rabbit in Kaifeng, the brine duck neck in Wuhan, and the rabbit head in Chengdu are all boiled meat dishes without exception.
Ration wine with rations appetizer dish is a perfect match. The definition of a food-ration under the wine dish includes elements such as delicious and love to eat, easy to do, able to do, cheap, and convenient. For example, in the Jianghuai rice-producing area, there are many rice fields, and there are many small fish and shrimp. Small shrimp boiled salt dishes, small fish charred fried, are excellent appetizers.
Let's say that pigs are in the water, the world is not lacking in the north and south, and they are all popular, and the supermarket farmers' market is easy to buy. It is said that the pig's head and pig's ears and large intestines and stomach hooves, whether it is brine or bought raw, are good appetizers. But now it has changed, and it is almost becoming an aristocratic dish, which is called a noble. In the pig's head meat that I looked for the first article of the next dish, Zhengzhou here 15 pieces of a pound, nearly a thousand comments, the field is very expensive, more than ninety pieces a pound, generally more than thirty pieces.
The second article said that the beef tendons, not to mention the noble, gluing, conditioning, counterfeit and inferior phenomenon, so that the brine beef tendon meat such a good appetizer has become a problem meat, dare not buy casually. Therefore, cheap and easy to buy and love to eat appetizers, like rations and wine, need to be specially probed and looked for.
<h1 class="pgc-h-decimal" data-index="01" data-track="79" > 15 beans a pound of cooked pork head meat should be satisfied, and found Jiangxi wax duck legs</h1>
Last time I visited the cooked meat market, I found 15 beans and a pound of cooked pork head meat, and came back to write an article ". In fact, this one also has pig ears, pig tongue, pig intestine, pig belly, pig trotters and pig tails and so on. Lined up, the price is from low to high, the large intestine is the most expensive, 35 beans a pound.
These pigs are launched into the water, and the store displays all the ingredients that are seven minutes cooked and processed. That is to say, the raw material has been cleaned and boiled in white water, and after buying it back, you can directly change the knife, stir-fry and stew and stew, and do as you want. One of the temptations is the fat intestine, commonly known as the large intestine, the anatomy name of the rectum, actually with the ordinary large intestine a price, cooked only 35 beans a pound, too cheap, right?
Off-topic, turned back to say that the salted duck leg that was just retrieved was to find the right pork head meat, continue to look for the next dish, picked a few websites, and looked for duck objects. Duck palm duck tongue duck neck do not think, these years and Moutai wine, upgraded to luxury goods, eat it and drink it has its own aristocratic feeling. Finally implemented to the traditional food of Jiangxi "wax duck leg", now there is also a transformation, not wax goods, pickled and dried semi-dry shipments, there are called salted duck legs, there are called dry duck legs.
<h1 class="pgc-h-decimal" data-index="01" data-track="78" > to elaborate on the sale of wax duck legs online</h1>
Liu Qiangdong of Jingdong has said that food safety is very urgent, the chickens we eat have never gone out of the four-meter range in their lives, and the ducks have never seen water in their lives. How to raise ducks in Jiangxi is not clear, at least it has been in the water, and there are factors for the growth of the natural environment. As can be seen from the meat quality and the color shape of the meat, the duck leg meat is compact and has a healthy color.
The nutritional content of duck meat is no less than that of chicken, and it has the advantage of quality compared with the chicken that does not move for a lifetime. Duck meat also has a good taste, elasticity, and full taste. What I like is neat and good cooking, not only the whole thigh, the high quality rate, but also the conditioning, saving the pre-processing process of cooking.
That is to say, this duck leg, made at home, is a relatively good semi-finished product. In this way, several online shopping platforms repeatedly selected and locked in this category, wax duck legs. Received the goods to open the brine, sure enough, do not lose hope, under the wine is very refreshing. Moreover, the liquor and rice wine each have their own characteristics, which help the wine.
<h1 class="pgc-h-decimal" data-index="01" data-track="76" > how to pick a duck leg</h1>
Open the website to search, the screen is full of wax duck legs, all say that their quality is the best and cheapest. Don't say that the raw hands who usually don't cook, even the old drivers, can't see much difference for a while. The general online shopping psychology, to pick a good-looking and low-priced order, so often encounter cheap and no good goods regret. To pick out cheap and good goods, there must be a standard first, which should be like this: the first is to determine the store of the agricultural product processing plant or operator; the second is to look at the color and price of the goods; and the third is to look at the purchase evaluation.
With this purchase standard, it is easy to do. Some people like to find direct sales of farmers, but it is not easy to determine, it is difficult to distinguish the merchants with the sign of the farmer. Therefore, looking at the nature and scale of his shop, it is more reliable to only sell local wax goods.
Look at the color of the goods to have a little life experience, just say wax duck legs, most of the Internet is not real wax goods. The concept of wax goods is pickled and dried, basically on the Internet are pickled and not dried, and many vacuum bags also have water in them. This is understandable, for the sake of weight, and then say that vacuum packaging after pickling will not be bad for a while and a half.
Look at the reviews also have a little experience, now the store's review directory does not show bad reviews, you must open the comment area to find. There is little difference in the color of this kind of goods on the surface, and the problem will generally appear in the middle of cooking, so you can see bad reviews in the review.
Another suggestion for selection: do not choose fresh duck legs, choose wax duck legs. Because it is used to make appetizers, the wax duck leg tastes enough, and the marinade has water, which is more cost-effective than the fresh duck leg.
<h1 class="pgc-h-decimal" data-index="01" data-track="77" > how to make a good duck leg</h1>
The cooking method of wax goods varies from place to place. Yun Guichuan handles the wax goods, the most is steamed, soaked and washed and steamed, and then cut and chopped directly to eat. In the Jianghuai region, it is first boiled in white water and mostly cooked, and then cut or stewed or fried to eat. Gangnam is simply simmered in white water. The northern region basically does not eat wax goods, they have a unique climate, they can eat frozen goods for several months, the degree of freshness is very high, not rare wax goods.
As mentioned earlier, the wax duck legs are actually freshly pickled, and there is still clear water for weight, and the salt is heavy. Therefore, no matter how you do it, you can't follow the old way, otherwise it will be salty and unpalatable. When the wine dish is better is brine cooking, the home has a brine tank is better, no brine tank does not matter, the network into a small bag of brine a lot, basically easy to use, but also very cheap.
No matter which duck leg you buy, first soak it in hot water for half a day and soak some of the salt. Then brine, low heat for 40 minutes, chopsticks can be inserted into the meat just fine, fish out and let cool. Sealed and refrigerated at a time, at least three days is not bad.