I'm not enjoying good food
It's on the way to photograph food
- Food "Recorder"
Author | Disciple Uzhil
Source | Culture is widely remembered
Inner Mongolia
Diverse geographical environment and climate, people work at sunrise and rest at sunset. Farming, spring planting, summer ploughing, autumn harvest, winter hiding. In the interweaving of these two cultures, there is a set of strict laws hidden in the interweaving of the four seasons, and the nomadic spring to autumn rice and wheat soup meat, which has not faded for thousands of years. Today's people who are increasingly alienated from nature are compared to today. It has always inherited the wisdom of life left by the ancestors, and arranged its own diet and life in this way, which has been internalized into the unique food culture of Inner Mongolia.
Braised sauerkraut with pork from Ba Mon
Is the same home-cooked dish in the Hetao area of Inner Mongolia, every winter when frozen, every family of people began to kill pigs, and then put in the cool house or home remedies in the natural freezing, so that it will not affect the taste of the meat itself, this habit has gradually become a custom, every Year in December when the pig is killed, it is also the most lively time in the village, the whole village men and women are coming, to help the main family, men and women are responsible for cooking, After lunch, the men would sit down at the master's house to drink and play cards, and the women would help clean up and then go back to their respective homes, and the next day it was the same, and they could continue to Chinese New Year's Eve. Therefore, the locals also call the braised sauerkraut of Ba Meng also called pig slaughter.
Are you ready?
NO.1
empha-six
Risotto is to go home to cook, the time to fry two or three dishes is very tense, but I don't want my family to eat too monotonous, so in order to make a rich variety of ingredients in a limited time, I often put many kinds of dishes together in a large pot to stew, which is my first memory of stew.
Risotto is probably a familiar diet for many Chinese. In fact, risotto refers more to a method of cooking than to the name of a dish. As we can see from the name, risotto mostly refers to a chowder made from a variety of ingredients and ingredients stewed and boiled together.
Don't look at this is a casual approach, random ingredients, and even the purpose of cooking is quite casual to eat, but braised vegetables in China has a broad and deep dietary foundation, we all know that roast duck and fried sauce noodles belong to the hometown memory of Beijingers, wontons and small dumplings are typical shanghainese eating, hot dry noodles belong to Wuhan, hot pot belongs to Chongqing... Differently, risotto does not belong to a certain region in everyone's cognition, it has become a common food all over China, perhaps because of its rather casual and free practices and ingredients, it has become a variety of hometown memories in the kitchens of people everywhere but commonly tasted by people in different places
If you talk to a group of friends from all over the world about hometown food and stew, maybe you will be excited together:
NO.2
Risotto is a very common dish in the northeast, with the meaning of "harvest dish", a variety of vegetables put together, indeed reflect the joy of harvest and the fruits of the harvest. The most typical and well-known, I am afraid is the pork stew noodles and chicken stewed mushrooms...
Henan people call stew more "big pot dish", means a big pot, a bunch of vegetables, stewed together, in henan people's stew, cabbage and vermicelli should be the protagonist, boiled rotten cabbage, with gluten noodles, as well as frozen tofu, pork belly, skin residue, crispy meat, tofu bamboo, oil gluten and other ingredients, cooked according to their favorite taste, but also absolutely can adjust the mouth of the ground "eating".
NO.3
Hebei people call stew more "boiled vegetables", which is the dialect of the local people, Hebei stew is a kind of happy dish for marrying, marrying or entertaining relatives and friends when the new children are happy, boiled in a large pot, the ingredients are also quite rich, pork, kelp, powder skin, fungus, croquettes and so on are commonly used.
In addition to these, there are Boshan risotto, Shanghai's "sea stew" with seafood, and even more popular flat noodles, crispy meat and skin residue are all extensions of risotto. Perhaps because risotto essentially represents a dish practice rather than a specific dish, risotto allows people across regions to have a common food memory, and for too many people, risotto is the taste of hometown.
NO.4
In life
Everyone's eating habits are different, some people prefer exquisite and beautiful dishes, small and exquisite; some people like ordinary and affordable food, warm and simple. For stew, it should represent a kind of assembly and lively emotion, a big cauldron, a group of diners, sharing food with each other, talking and laughing, and the intimate and deep relationship between people is vividly reflected in the food. Risotto is a stew of a variety of ingredients together, a fusion, a kind of intersection, just like the relationship between the diners who eat stew, it is hot and warm.
Risotto is very homely, it can be said to be ordinary, but for such a long time, risotto has always been loved and remembered by countless people, perhaps it is precisely because of its homeliness, so it represents the most authentic taste from home, from the taste of family affection. Stewed, stewed out of the taste of hometown.
NO.5
The braised vegetables of The Ba League are inseparable from sauerkraut and potatoes and pork belly, carefully selected three main ingredients, and I don't know how much local wisdom and experience are integrated. Savor the sourness of sauerkraut, fat but not greasy pork belly, plus potatoes after high temperature steaming to make the stew more viscous.
It's time to flood the sauerkraut in October. Every house has one or two large vats, which are the main containers for pickled sauerkraut. Cut the freshly harvested cabbage (locally called mussels) in half and expose them to the sun for a few days to evaporate the excess water. Layer by layer of horses to each layer of the tank must be densely sprinkled with coarse salt and added to the appropriate amount of water, after more than twenty days of full fermentation can be eaten. This is a method of preservation for northerners to eat fresh vegetables in order to eat in winter
The braised sauerkraut of Ba Meng appears, first pour a little oil into the pot, and sauté the garlic and ginger until fragrant. Add the pork belly and stir-fry. The aroma of oil and ginger garlic in the meat is fully integrated. Add the long-cut sauerkraut and potatoes. Sauerkraut absorbs the excess oil of the meat so that the pork belly is not fatty, add the right amount of water and simmer for about 30 minutes to get out of the pot. Potatoes without edges and corners, fully absorb the soup, full and plump. A meal of braised sauerkraut, served with local steamed cakes, a fragrant meal, simple and full. The long winter is drawing to a close amid the rumble of the New Year.
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Editor of this issue: Disciple Uzhil