Stir-fried bacon with quinoa that evokes nostalgia

There are many Jiangxi delicacies on the tip of the tongue this season, and the most impressive thing to me is the fried bacon with quinoa.

If you want to say what can most evoke nostalgia, there is nothing else he wants but food. When I was a child, my grandmother would always buy a pound of quinoa, sit on the bench, sift it carefully, and peel off the inedible branches and leaves. At that time, the time was old and old, and people did not feel lazy, and my little child had countless free time, so he also moved the bench and sat next to his grandmother to watch carefully. Grandma was extremely thin, with a pair of fleshless palms, similar to old tree roots. The roots of this tree are also like palms, but they are full of magic, and any ingredients that she has cast spells on them have turned into mouth-watering delicacies that feed nearly a dozen people up and down the family. Grandma grabbed a few quinoa sticks and began to cast spells. Where there are rotten leaves, where are the old branches, just like rotten ripe in the chest, fingers flying between, to the turnip of the essence, leaving only the roots verdant.

After peeling the quinoa, it is necessary to cut the quinoa into an inch or so, and the knife has its own rhythm. The length of the cut quinoa is the same, as if measured with a ruler, which is quite effective.

Another important ingredient is bacon. When Grandma was there, she never bought bacon outside. The old man believes in doing it himself, and the things he makes at home are assured, and whether it is into the mouth of his own family, or to greet guests, there is also a word, and he can't help but be proud between words. Around the winter solstice, Grandma would go to the vegetable market to buy twenty pounds of meat. Grandma's family near the vegetable farm, decades of cold and summer to see each other, and the vegetable vendors themselves are not more cooked, so the old man to buy vegetables, the zero is naturally to erase, often but also add a large handful, eager to give away. Grandma is a good person and has a good reputation, so the dishes sold to her by others must also be carefully selected, and they dare not be deceived.

Bacon now seems to have a very high status, but in the era to which Grandma belonged, it was indeed a remarkable thing, and every new year, it was a big dish on the table, and it was naturally sloppy. The meat should be selected with the best flowers, and although the fat and lean meat are clearly distinguished, they are intertwined, and their texture is similar to the expensive snowflake beef. Jiangxi people rarely smoke bacon, spread all kinds of spices, salt grains, marinate for several days and then hang outside, day and night to accept the sun's smoke. Therefore, although there is no smoke aroma after the Sichuan Xiang bacon is smoked by the pine branches and leaves, it has its own smell of the sun, is it not more atmospheric?

Whenever she wanted to make bacon with quinoa, Grandma would take a piece of bacon and cut a strip about an inch wide. It is not reluctant to put bacon, but this dish of bacon and quinoa need to complement each other, no one can suppress anyone between each other, quinoa borrows the fat of bacon to be salty and fresh, but the bacon has to rely on the fragrance of quinoa to converge its own taste, otherwise the aroma is fully exposed, and it is inferior. The bacon is cut into thin slices, the flesh is red, and the fat meat is shiny, and it looks more like mutton fat jade from a distance. The young woman's accessories are pearlescent, but where can they compare to these precious ingredients in the kitchen where grandma has worked for decades?

This dish does not require much preparation, only hot oil, fine salt, a little cooking wine, and red pepper, which is indispensable for Jiangxi people. The oil boiled hot, and the bacon was put off the pot, crackling. I was often startled by the fact that I was watching in front of the stove, but Grandma was always calm and calm, and used the technique of "left and right fighting". The right-hand soldier's blade is called a spatula, but it is a strange door weapon, which is stir-fried left and right in the pot, flying up and down, and pieces of white light flash, straight like the legendary "sword mang". The left hand makes the dark weapon, when to sprinkle the quinoa, when to sprinkle fine salt, when to cook the cooking wine, always precise, no difference, as for the amount, it is more like weighing it out with a balance, the thickness is appropriate. Grandma is the highest martial arts master in the world, and her jianghu is the three-foot stove. And her grandson I used to hear since I was a child, what frying and frying I learned to look like, thick and thick, it is inevitable.

More than a pound of quinoa will be fried into a plate after peeling and picking, and in the white jade porcelain plate, the green is quinoa, the red is the pepper, the brown is the lean meat, and the yellow is the fat oil. Just like this plate, it is smoked all over the room, making people's mouths and cheeks, and the abdomen is more like a tile kettle thunder. The dish was hot and hot, and parents, young and old, frequently stretched out their hands towards the dish. The female relatives are fine, naturally they are wrapped in their mouths and gently blown cold, and then put them in their mouths to chew and swallow slowly. My brother and I are different, just like a tiger going down the mountain, like a dragon crossing the sea, often too late to swallow in the mouth, the eyes do not look at the target, the chopsticks are already stretched out, afraid of lagging behind people, eat less. The taste is not with people, Gaiyin pig eight precepts eat ginseng fruit, do not know its taste also!

Every time it is only half a day, only a little sesame oil is left on the plate. Knowing how to eat will not let go of this qiong pulp jade liquid, with bibimbap, it is a bowl of belly. I am the one who knows how to eat. There is no hurry to leave the table after the meal. The men lit a cigarette and unconsciously became the Zhuge Wu Marquis, talking about the world's major events; the women poured bowls of water, naturally like the village's well-informed, delicate words and neighbors; children or watched the forehead, or took the opportunity to look at the TV, forgetting to help grandma wash the dishes and clean up. The joy is also harmonious, and the scenery is difficult to see again. Sigh.

Thinking about this, I miss my hometown again. But I don't know what night I will be able to return home this year, and in addition to comforting my worries, I will also have a stomach full of periodic tables.

Text schumi

Figure kattebelletje is used under the CC protocol

--------------------

I asked for a shark fin fried rice, with three pairs of chopsticks did not find shark fin, can you tell me where the shark fin is? The chef said, my name is shark fin soup.

Subscription: WeChat search late at night to talk about eating

Weibo: @ Late night to talk about eating

Contribution: [email protected], the story of you and eating, told to 100,000 people

Late-night talk is a member of the Wemedia Self-Media Alliance that reaches tens of millions of audiences. WeChat search wemedia for details.