Text/Figure Grandpa Mango Jun
The water vapor escaping from the crock pot swirled between the stoves.
A column of blue flame in the center of the gas stove directly casts the heat on the bottom of the milky white tank, and the constant heat energy acts on the tank for a long time without overflowing, and the long-lasting simmering, the lotus soup gradually thickens. This method of cooking is called roasted lotus soup or "baked soup" by the Jingsha people. In front of the three words of roasted lotus soup, ribs and large bone prefixes are omitted, so the language can be simplified, but it does not mean that the lotus root is stewed naked in water, and the plump and fat is the ingredient that moisturizes the lotus root to produce a strong fragrance, which must not be omitted.
The original meaning of "baking" is to roast rather than simmer, Jingchu people originally thought it was a dialect of the local language, after the Western-style baking poured into the family, what is the meaning of baking? Finally Daigo was empowered. However, since ancient times, the Jingsha people have used baking instead of simmering, although the Chinese character "stew" is more in line with the explanation, but the stew word is too northern, and Chu Man is extremely reluctant to use "stewed lotus soup" to express it. Isn't it? The Benshan of Liaoning often triumphantly displayed what kind of "stewed fish", which made the people of Jingzhou confused. Stew means that the ingredients are boiled in water for a long time, and the fish is the most famous specialty of Jingzhou, and the Internet is not circulating the sentence "No fish left Hubei alive"? Although this statement is unconceivable and even scornful, the Jingsha people cooking fish is really unmatched in China. In this way, the stewed fish in Benshan is only "rough" in the eyes of the Jingsha people. Ask the world, have you heard of Jingsha people stewing fish?
Pot lotus soup is also more standardized than baked lotus soup language, but Jingsha people do not deliberately say pot lotus soup, those Lingnan languages are full of Cantonese flavor, in the Jingsha population to spit out to show contrived, only with the inexplicable "baking" to say, why not enjoy it? As for whether "baking" is roasting or roasting, the 6.6 million townships in this port have long been agreed upon, and "baking soup" suppresses "baked lotus soup", which has been popular on both sides of the Jingjiang River in ancient times and the present, and it is difficult to return to it, so don't ask for full blame.
Roasting lotus soup, which was originally the custom of the people of Jingsha, was first taken by the neighboring Hankou and took the lead in declaring intangible cultural heritage in 2011. Intangible cultural heritage, originally in accordance with the definition of UNESCO to protect, there are many categories, roasted lotus soup represents the traditional skills, must have ancient methods, ancestors of the inheritance of the example, this culture traced back to three generations is old enough, in Jingsha to find a few indigenous people baked lotus soup is easy, but people with this consciousness is difficult to find, step by step, mahjong wine is called an easy, tube tm what lotus soup inheritance ... The roasted lotus soup has become a special dish of Dahankou impartially, and has become the nostalgia of the wanderers in Wuhan.
Since it is a method of inheriting the old, the soup is less than two utensils of coal stove sand jars, if the natural gas outlined at the beginning of this article is used to "bake" the soup with Australian clay clay clay pots, it is very different from the intangible cultural heritage.
At the end of last year, Hubei released 21 Chu cuisine standards, originally thought that the fish cake that should not be allowed to be allowed to be included in the book, who knew that the name of the fish cake that Jingsha people had in mind was Luosun Mountain. In addition to disappointment, I also saw that the "Jingsha Turtle" that was not consumed daily was impressively listed, as well as the niche "Honghu Duck Braised Lotus Root" and the suspected shishou "chicken mushroom pen holder fish belly" were on the list, and the Honghu Shishou was the territory of Dajingzhou. Moreover, the standard of Jingzhou fish cake has been introduced in the last century, and the Danshu iron coupon of Chinese origin is also included in the hand, and its gold content far exceeds this assessment.
Pork rib soup, ranked ninth in the 21-course ranking.
What is a standard? The so-called standard is a collection of sensory traits and physical and chemical indicators of food. "Sensory traits" are strange and unfathomable, as obscure as the "supply side" in recent years, and seem to be tall in the noun. Sensory traits are technical terms, insiders are familiar with it, laymen may think of right and wrong, in fact, it is your eyes, nose and mouth and other body organs, a comprehensive judgment of the form, smell and taste of food. Although the officially published pork rib soup standard has never been met, it is conceivable that its cooking process must have the assembly line rules of "standard product". That is, we stipulate the part of the ribs, the number of holes in the lotus root, the color of the soup, the time of boiling, the container for simmering, the type of accessories, even the length of the rib chop and the geometry of the lotus cut by the hob method... The cooking techniques of Chinese dishes are controlled by standardization, forming a standard taste of thousands of households. Of course, setting standards for Chinese dishes is not the groundbreaking of the E'e people, imitation and learning of the take-ism is always more labor-saving than innovation, twenty-one Chu cuisine set the standard is just buchuan cuisine, Huaiyang cuisine after the dust.
This home-cooked dish of pork rib lotus soup, many self-media people often crown it as the common hobby of the Hubei people, and they are often labeled as the favorite of Hubei people, and they reach an incomparable situation. As everyone knows, there is a Bachu culture in the history of Hubei, and the customs and objects in the Bachu region are not the same. Although the Bachu culture coexists and integrates with each other under the tempering of the years, it is still the cultural carrier of two different units. In fact, the popular category of rib lotus soup is mostly in the area where lotus root is everywhere in the Jianghan Plain.
The Spring Festival is approaching, how can there be no lotus soup on the table of the Jingsha people? As a result, the market is covered with green mud, round, slender, small diameter, porous, and overwhelming. Regardless of the shape of the lotus, the powdered lotus root is the favorite of many people after all. Lotus dealers patted their chests and swore assurances, and people bought New Year goods in laughter.
On the evening of the twenty-ninth day of the 29th month, the daughter who insisted on the last shift of the Year of Gengzi left work. Seeing me writing, my daughter asked, what kind of food are you writing? I said "lotus soup" without thinking. The daughter asked incomprehensibly, "How can I write lotus soup again"? Answer, "When did you ever write about lotus soup?"? The daughter did not say a word, silently found a magazine from the bookshelf, "Digger lotus in the moon" was published in the "Reader Space", is this not lotus soup? Alas, much more written, where to remember!
My wife scooped a small bowl of thick lotus soup for me, and the shiny oil flowers emitted the fragrance of fat floating on the soup, which was derived from the starchy fat blended juice formed by the bone marrow after the barrel bone was often simmered, and the bone marrow penetrated into the starchy fat blended juice formed by the lotus soup.
Today Chinese New Year's Eve, Jingsha is accustomed to using the "30th of the Waxing Moon", and the family is easily reunited and sits around the big food, which jingsha people call the year of the group. In the past three decades, due to the convenient interconnection of north-south exchanges and the imperceptible television network, the local colloquialisms of small and medium-sized towns have no longer formed the mainstream, and are quietly changing in the process of encroachment. The word "Tuan Nian" is gradually replaced by Chinese New Year's Eve rice, and the foreign language frequently appears in the mouths of the Jingsha people. Don't dare to forget the conclusion...
After all, food prose is not a recipe, there is no need to list the abc in the kitchen, forgive me for not rewriting the process of rib soup, in fact, making this dish is really lackluster. Whether it is ribs or tube bones can be simmered in soup, as for the stew before the water (southwest mandarin for water, out of the water) or not, listen to the respect, time, is the key to creating lotus soup. The next day, that is, the first day of the New Year of the Xin Ugly Year, Wang Anshi's "First Day" was recorded here, and I wished the kings and the year of the ox a smooth future!
In the sound of firecrackers, the spring breeze sends warmth into Tu Su.
Thousands of pupils, always replace the new peach with the old charm.