The article is selected from the WeChat public account companion, author Liu Xiaoqing.
The people of Chengdu a few days ago were super excited, for no other reason: it was snowing in Chengdu.
Snowflakes fluttered in the air for a whole day, and the people of Chengdu were excited for a whole day. Weibo, circle of friends, headlines, vibrato, Kuaishou and other media have been occupied by the snow scene of Chengdu that is either literary, warm, or straightforward, and the snowy Chengdu is even more joyful than the New Year.
However, snowy days are not common, nor are warm suns in winter. These two rare weather in Chengdu have made the excitement index of the people of Chengdu soar.
However, such weather, after all, is too rare.
Well, let some other things add some happiness to us. For example: turnips in winter.
"Kikugo has nothing but big turnips." Turnips in winter, especially those covered with frost flowers, are crispy and juicy, crunchy and crunchy in one bite. When I was a child, the turnips after frost were eaten as fruits. On the way to school or school, I encountered the vegetable field where the water radish was planted, and quietly went to find the most tender one to pull up, remove the green radish tassel, wash the radish in the small ditch next to it, nibble off the red radish skin, and start to eat it with clicks. That radish, really sweetened slag, the juice is full, and when you take a bite, the whole throat is clear.
Although there is less fun to "steal" and eat raw radish now, there are many more cooking methods of radish, which makes the taste of radish in memory more vivid.
Li Shizhen's radish: can be raw or cooked, can be sauced, can be soy and vinegar, can be sugar and wax, can be rice, is the most advantageous of vegetables. Indeed, raw radishes are washed and peeled, thinly sliced, plated and garnished with a mint leaf or two. After the big fish and big meat, take a bite, refreshing and greasy, the best choice. Both radish skin and radish tassels can be put into the kimchi pot, and the next day, it is the best side dish to accompany the porridge: bath kimchi, the refreshing taste of vitamin C can also be preserved to the greatest extent.
If you want to make the raw radish taste a little richer, try the plum pickled radish. Wash the water radish, cut off the top, root, open the middle into two, cut into medium thick slices, put into a large bowl, add salt and mix well, let stand for about 30 minutes; 15–20 plums into a small bowl, add sugar and white vinegar to stir, become the sauce; marinated radish squeeze out the water, put into a large bowl, add the sauce and mix well, seal and put it in the refrigerator for 4-12 hours, you can. Pink and white radish, slightly purple sauce is pleasing to the eye, the entrance is sweet and crisp, and the faint aroma of plums lingers on the lips and teeth, which must be "disc".
A little simpler, cold radish peel. Cut the radish skin into a diamond shape, add an appropriate amount of white vinegar, sugar, salt, millet spicy amount chopped, let stand for 4 hours, until the taste is fully integrated into the radish skin, slightly spicy radish peel, comprehensive sour and sweet taste, but also unique flavor.
The gourmand Lyricist Su Shi not only created the famous Dongpo meat that has been passed down to later generations, he also regarded turnips as delicacies. Even if he is degraded, Kuwado Yushu can support a mouthful of rice with one foot less, boil cabbage and boil radish, enjoy himself, and live a light and luscious life.
"Di Shaozhou Boiled Cranberry Reed Soup"
Song SuShi
I used to be in the field, and I had a rare cooking in the cold.
Often folded feet, self-boiled flower vine.
Middle-aged lost this taste, imagining like another life.
Who knows the old nanyue, untangled the eastern slope soup.
There is a reed root, and it still contains Xiao Luqing.
Don't talk to your noble son, drunk from the canal.
Now, without Su Dongpo's state of mind, Qing shui radish may be slightly weak. With a little meat oil, it can set off the sweetness of the radish. Sichuan's pot is based on radish pork belly. Wash the pork belly, bring to a boil in water, skim off the foam, add green onion, ginger, cinnamon, star anise, peppercorns to cook the pork belly until eight ripe, fish out, let cool, cut into thin slices. Peel the radish, cut into thick slices, put in the broth and cook until eight minutes cooked, then add the pork belly slices and continue to cook until raked until soft. Out of the pan, sprinkle with green onions. In the cold winter, a bowl of hot radish is drunk with soup, and every pore is warmed up. The oil of the pork belly is immersed in the radish, which is soft and sweet and melts in the mouth. Paired with red oil or watercress dipping saucer, a slice of fatty but not greasy pork belly, it is really warm and a winter.
Or, a simple pot of radish stew. Heat a casserole dish, add a little lard, melt, add radish chunks and stir-fry, add salt, sugar, soy sauce, water without radish (soup is better), cover with a lid, simmer for 20 minutes, sprinkle with verdant green onions, a bowl of white rice, a pot of chrysanthemum tea. You can enjoy the light and pleasant, transparent and open-minded "green vegetable radish brown rice, clay pot Tianshui chrysanthemum tea".
Radish roast beef brisket. Cut the beef brisket into pieces, cook in cold water, add cooking wine and ginger slices and boil and fish out. Heat the pan and cook the oil, add beef brisket and stir-fry, add soy sauce, tomato sauce, Pixian bean paste to color, add water to flood the beef, add star anise, cinnamon, fragrant leaves, peppercorns, dried peppers, bring to a boil over high heat and reduce heat. When the beef brisket is simmered until it is seven or eight minutes cooked, add radish pieces, add salt to taste, simmer until the beef is soft and rotten, and sprinkle with coriander, which is absolutely appetizing.
On a cold winter day, a pot of wine, a confidant, a small stove, a bowl of radish soup, coarse tea and light rice can also taste long.
"Zhou Wengliu Drinking"
Song Chen
Xiao sat in the broken window of shan weng, and the earth stove turned out the fire and forgot about it.
Mao chai wine is good with human kindness, radish soup and wild game are long.
No firewood, no broken windows. The family sits around, cooks a warm pot of radish soup, and chats while eating, which is also a warm and happy thing. Cut the radish into strips, soak the vermicelli softly and cut into sections. Heat the pot to cook the oil, stir-fry the green onion and ginger shreds, add the radish shreds and fry until soft, add the broth, add the vermicelli after the water boils, add the appropriate amount of salt, white pepper to taste, and finally add the egg liquid, mix well, turn off the heat, sprinkle with chopped coriander, drop a few drops of sesame oil, sprinkle with sautéed peanuts. Simple yet incredibly warm.
Winter eat radish summer eat ginger, do not Mr. Lao prescribe medicine. The warmth and happiness of winter can be simple.
About author:Liu Xiaoqing, a native of Chengdu, Sichuan. Rong Ma Tibet for more than ten years. Love life, love to record, love to share.