The dragon is too miserable.
It was hard to survive until the "February 2nd, the dragon looked up" his own day, and there was no smooth thing.
"Shaving the dragon's head" is only to go to three thousand troublesome silks, so that the dandruff accumulated for a new month can also come out to breathe fresh air, but when it comes to eating, the dragon does not dare to look at the march day in the world - eating dumplings is called eating "dragon ears", eating spring cakes is called eating "dragon scales", eating noodles is called eating "dragon whiskers", eating rice is called eating "dragon seeds", eating wontons is called eating "dragon eyes".
I thought that shaving my head was cool and refreshing to start the good times of the year, but I suddenly entered the rice pot and went to the table, which was too cruel.
Du Niang told me the story of "The Second Dragon Rises in February", folk customs, explanations of origin, documentary records, folklore, folk activities, climate festivals, folk songs... Barabala does not have 10,000 words but also 9,000 words, and it is true that in one festival we can see the breadth and depth of our traditional culture. Unfortunately, now in addition to shaving the head, there is nothing left to eat.
Du Niang said that eating spring cake on February two is called "eating dragon scales" or very image, a spring cake larger than the palm of the hand is like a piece of dragon scales, you can roll up sauce meat, elbows, smoked chicken, sauce duck, etc., but unfortunately the ideal is very plump, the reality is very bone, my family's spring cake side dish, forever "old three" - potato shredded, fried bean sprouts, leek eggs, meat is not.
Du Niang also said that eating pork head meat on the second day of February is also an old tradition. A "pig's head poem" originated - "the long hairs of the mouth are short and shallow, and the long-term food and medicine seedlings in the mountains." The banana leaves are wrapped in steaming and poured with apricot paddles when cooked. Red fresh ya called golden panting, cooked soft real can be jade pick. If there is no hairy root to compare, the felt root eats the rattan by itself. ”
Du Niang finally said that the second day of the second month of the lunar calendar also has the custom of eating mustard rice, mustard greens contain a lot of chlorophyll and vitamin C, which can improve autoimmunity, enhance resistance, and is good for human skin, so there is a saying that "eating mustard rice does not produce scabies".
Hearing this, I felt like "Du Niang made a decision against her ancestors...", secretly copied the secret recipe of mustard rice in a small book, and rushed to the vegetable market in a moment.
No matter what people argue about eating, it all comes down to the person's childhood memories. It seems that only sentences such as "When I was a child..." can verify that their statements can stand the test of time, and have the time credit endorsement of "from ancient times", and often have a more unique taste.
When I was a kid, on the second of February, I was going to eat stews.
What is stew? The problem is both simple and complex. In a nutshell, stew is cold powder, don't ask me what cold powder is.
I am not a folklore expert, but I have indeed examined the difference between stew and cold powder within my ability, the stew stall that can pass by has never been wrong, and the cold powder that can suck into the stomach has never been wasted, no difference!
For the chefs of star-rated hotels down to the street and alleys to pick the hawkers have also consulted, no solution!
One-third of the answer is "I don't know what a stew is", one-third of the answer is "stew is cold powder, cold powder is stewed", one-third of the answer tells you the difference between the two 18,000, probably from now on I am proud of the mantra "There are ten thousand Hamlets in a thousand people's hearts" to add another zero to "a thousand people have 100,000 Hamlets in their hearts".
But in any case, compared with the money and stomach I currently consume on stewed and cold powder, I can responsibly say: stewed and cold powder, in an absolute sense, the core raw materials are starch and water, and other additives are paper tigers.
If I had to say the difference, the stew I saw was more white opaque, the texture was relatively hard and crisp, such as eating the hot pot shabu-shabu duck blood kind of feeling, cracking in a clip, and the cool powder I saw was more inclined to a gradient effect from sky blue to dark green in the depths of the ocean, the transparency was significantly higher than that of the stew, the texture was softer and tougher, more q-bomb, the chopsticks were not easy to clip, even if the clamp was also a erosive and thin rot rather than a sharp crack like the simmer.
A long time ago, I used to distinguish between the two by "eating hot stew and cold powder", but then I married a Shaanxi daughter-in-law and was poured countless portions of "fried cold powder", and my "cold powder concept collapsed".
Eat stew on the second of February, be sure to go to the dirtiest alleyway, it is best to sprinkle two or three in the pouring spring rain, the sun whizzing behind the clouds, and only fifty shades of ash remain in the sky. Rainwater dripping under the eaves of the houses converges into streams, mixed with mud, garbage, oil and a yellow excrement curled up in a dry place that may be the size of a street corner.
There is very little conversation between passers-by, people are silently rushing to the road, the noise in the ears is much less because of the shielding of the rain, listen carefully, only the shoes walk through the mud of the bar, the wind blows up the rain colorful engineering cloth, and the one-meter diameter large pan steaming oil and gas, in the soybean oil a piece of stewed zi la cheering cheerful singing, mixed with the aromatic hydrocarbons of fried food, feeling the heat wave of the fire suddenly entering the warm summer, it is difficult for people to refuse, Especially when I was cold and hungry and wanted to know the difference between stew and cold powder, the white flag surrendered.
When the stew is taken out of the stall owner's cart, it is a large piece of existence, with a rectangle of the size of sliced bread discounted after eight o'clock in the supermarket, the stall owner skillfully lay down three knives and three knives, and a large piece of stew becomes a small stuffy piece, like the whiteboard of a mahjong card is cut into a square, and the three rows together have a tendency to have a large three yuan.
It is not so much a knife as a long steel plate ruler, because the toughness of the stew is basically a level that can be used to shout "I am not alive" while crashing into the stew without being hurt, so even if the steel plate ruler does not open the blade, it is extremely sharp to cut the stew.
Similarly, frying stew, rather than being a large pan, is more of a large round iron plate, the middle is slightly below the edge, the large pan is artificially divided into many areas, the center is the hottest, oily, just cut the stew and jump in, play a few rolls on the body full of soybean oil, lie on the iron plate and fry, roast until golden brown, turn over and bake the other side, if it is the old man to eat the stew, the stew is basically a few rolls can be out of the pot, if you encounter a good tooth guest, The stew should be prepared for the sauna.
When there are many people, the stew is crowded in the middle of the pot, pushing and shoving each other, and completing the growth of the outer coke and the tenderness at the fastest speed, but I don't like this, I feel that the instant food is like the lack of the aroma and soul of the coal fire.
The best is that there are only three or two diners, the boss's business is also close to the stall, in addition to the copper plate earned in the day, in addition to deducting the cost, going home to hand over the daughter-in-law, he can also have two or three pots of wine money left, so he is not in a hurry to slowly fry the stew, the wind door of the coal stove is adjusted to the minimum, one by one turned over and fried, and not like people who are in a hurry to fry beans in order not to let diners rush to fry beans.
Wait until the cube of the six sides of the stew are golden and hard and crisp to pile up to the central ring of the iron plate, this circle temperature is not high or low, the heat is not urgent and tepid, for the stew to keep the outer focus tender is better, and can fully absorb the unique aroma of coal fire for a long time.
At this time, he took out a piece of paper paper that had been squeezed and wet, stared at the stew on the central line, and said "Come a little" just right, one point early, not scorched and one minute late, and the pedestrians and things were in the right place.
In the unclean small dish, seven or eight golden and hot stews jumped and carefully carried to the simple small table facing the street, too late to dry the rain on the stool, roughly wipe it with your hands and quickly sit down, remember, you must not use chopsticks.
Just like Lao Guo said how to judge whether a person is old Beijing? Kicking from behind, pinching his head in front of him, opening his mouth to fill a bowl of bean juice, and asking with a look of displeasure, "Is there a scorched circle?", it must be old Beijing.
Eating stew is also the case, as long as you see the chopsticks moving, whether it is bamboo chopsticks inserted in the chopstick holder or disposable chopsticks scattered on the table, as long as you eat the stew with chopsticks, you lose.
Be sure to eat the stew with a toothpick. In fact, it is also forced, the most authentic is to eat with a small wooden fork. Authentic stew stalls, four glass bottles on the table, three larger ones are sugar water hawthorn, and a smaller one is garlic hot sauce, but now they are all eaten and washed, replaced by garlic water, sesame sauce, small wooden forks and chili oil.
The small wooden fork must be the ancestral of the stall owner, at least since his grandfather's generation to use this set of small wooden forks, each one is shiny and shiny or you can also think of it as the greasy grease that can never be washed, in short, it is twisted and twisted in the canned bottle, until the end of the day out of the stall, when the canned bottle is almost empty, the wooden fork is exhausted, and the stew is basically sold out.
So from the number of small forks left in the canned bottle, we can see how today's harvest is, like the people who came to sweep at this time, generally there are two or three small forks lying at the bottom of the canned bottle, and the small hands of that year can still reach in and pull out. Hold it in your hand and you have the world.
As for garlic puree water, sesame sauce and chili oil, they are basically the standard for many snacks in my hometown, from tofu brain ravioli stalls to pork head meat mixed with cold vegetable stalls.
But for people who enjoy the pleasure of stewing like me, chili oil is not needed, because in my little nine-nine, red pepper oil is synonymous with "on fire", and it is better to eat less in the spring.
Hemp sauce must be "drizzled", finely draw a circle of hemp sauce imprint, the taste of the sesame sauce "slimy" will mess up the golden appearance of the stew, if you add more sesame sauce will become a big lump, not only can not be eaten, the original chewy head of the golden skin will also be soaked with sesame sauce to get a piece of sticky paste, up early to catch a late set, a failure.
Garlic paste juice is to be pounded. How fierce is it? According to the millennium ancient precept of "noodles are not enough garlic to make up", one is that the slight greasy feeling of this stew, the bean smell needs garlic to save the driver, and the second is close to the end of the day's business, the proportion of garlic juice in the canned bottle has been seriously imbalanced, sister you boldly add to The plus, plus, plus, plus.
Have you ever seen an old food with stews?
From the stall owner to the early morning to push the cart to set up the stall, he sat in an inconspicuous corner, opened a bottle of local old wine, and wandered around, eating and drinking, until the stall owner closed the stall, played the wine interval, hummed a small song, leaving a legendary story of an alley, disappearing into the fifty shades of ash in the sky.
I have seen such a person once, but unfortunately it is only to catch up with the end, and then I want to listen to more old wine, and the stew has not left a little residue.
Decades later, I have accumulated a belly of stories, but unfortunately there are no alleys, no old wine, and no stew stalls.
On the second of February, the dragon looked up, and the light on its head shone brightly, and the heart was cold.