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People who have seen the old cannon must remember the ostrich that the sixth master fed, and today our two protagonists are the main lord of this ostrich, a pair of native Beijing buddies, Gong Lengfei and Si Yan.
Their childhood memories are of summer when they were two hairs and a small bean popsicle;
It is the hot winter of ice skating in Shichahai;
Maybe there is also the "little luck" of stealing the peaches of the neighbor's house to eat...
But the memory of Beijing disappeared so quickly.
The two protagonists, who grew up in Beijing's hutongs, are now fathers, and they don't want their children to forget about Beijing. So in six or seven years, they planted vegetables, made traditional old Beijing dishes, raised monkeys, fed ostriches, roasted sheep, fished... These two big children who love to play nozuō, just take the children and reclaim their own utopia.
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The transformed Beijing, the fading taste of Beijing
When it comes to old Beijing, the first thing people think of is the hutongs and courtyards. In film and television works, when it comes to old Beijing life, the hutong must be an important place. Children sprinkle joy and fight, old people cool down, play chess, full of fireworks. Today, there are fewer and fewer hutongs in Beijing, and fewer and fewer buildings can represent the face of Beijing.
● Beijing hutongs in the 1980s
● Shichahai old shadow
● Di'anMen at the end of the Qing Dynasty
●Fukuyo-ji Temple at the end of the Qing Dynasty
In today's Beijing, you can eat delicacies from all over the world, but if you talk about authentic Beijing cuisine, it is difficult to find. The long-established brands in the scenic spots are no longer the old taste of decades ago.
Speaking of Beijing cuisine, it does not belong to the eight major cuisines in China, but it is influenced by many cuisines, especially Lu cuisine. One hundred years ago, many of the most famous restaurants in Beijing were mainly Lu cuisine.
●Grilled sea cucumber with green onion
It is a housekeeper dish of Fengze Garden, a long-established restaurant in Beijing. The selection of jiaodong peninsula thorn ginseng, Shandong Zhangqiu's green onion king, the top product is the frost after the frost has not been frozen. The dishes are bright red in color, attractive in green onions, salty and delicious. But without good sea cucumbers and green onions, the taste of the dish will drop a lot.
● It is like honey
It is like honey, originating from the Qing Palace, the name does not sound too much like the name of the dish, how can not imagine that this is a mutton dish. It is said that Cixi liked the sweet and fragrant taste, so she casually said: It is like honey! So people call it "it is like honey". The cooking is mainly soft fried, resembling a new preserved apricot, bright red juice, soft flesh, sweet as honey, sour and spicy taste, and slightly sour aftertaste. But not every Beijing restaurant can make this dish today.
● Cixi Sai crab
Using ordinary ingredients to imitate the taste of high-grade ingredients is the wisdom cooking method of Chinese cooks. Crab racing, is one of them. It is said that the wayward Cixi old man loves to eat crabs, but what should he do when he wants to eat it but does not? The clever chef came up with a solution: eggs are stir-fried with ginger and served with a plate of balsamic vinegar, which is not crab, but is better than crab. As soon as Cixi was happy, the dish was passed down, and different methods of cooking with fish, shellfish, or carrots, shiitake mushrooms and other ingredients were later derived.
●Braised prawns in oil
Oil-braised prawns originate from Lu cuisine, and the oil-braised technique is used to test the freshness of raw materials. Nowadays, people also eat braised prawns in oil, but the taste is different from in the past. Shandong people do not like to eat sweet, so the traditional practice, the taste is strong and fragrant, mainly salty and fresh, and now many restaurants have increased the sweetness.
Si Yan's parents are both long-established chefs in Beijing, and his father specializes in red cases, that is, making meat dishes, and braised prawns in oil are his specialty dishes. He obtained his father's secret recipe and improved it into a home-cooked version, and now Si Yan also made this dish for his son to eat.
material
——
Fresh and live shrimp, it is better to choose the larger one
ingredient
Salt / sugar / cooking wine / soy sauce / green onion / garlic / ginger
steps
1
Fresh prawns, cut off the whiskers, claws, mouth, cut from the back to remove the shrimp line, wash, control the moisture and set aside. Finely chop ginger and garlic and cut green onion into sections.
2
Pour more oil into the pot, cook until 60% or 70% hot, put in the prawns and quickly turn the noodles, the shrimp turn red, the skin is crispy and fished out.
3
Leave a little oil in the pot, stir-fry ginger and garlic on medium heat, put in the fried prawns, cook a little cooking wine and soy sauce along the edge of the pot, sprinkle about 3 teaspoons of sugar, use a stir-fry spoon to gently press the shrimp brain, squeeze out the shrimp oil, pour about half a bowl of warm water, bring to a boil on high heat, turn the lid of the pot on a low heat and simmer.
4
After simmering for 1-2 minutes, add the shallots, add salt to taste, collect the juice on high heat for about 20 seconds, and wait until the color becomes darker and the soup is bright.
tips
Traditional flavor, do not add too much sugar, if you do not like to eat sweet, you can use only a small amount of sugar to enhance the taste.
In addition, the shrimp head must not be cut off, otherwise the shrimp oil cannot be fried, and the taste and color will be greatly reduced
● Chicken shredded cold noodles
Beijingers like to eat noodles, and fried sauce noodles, noodles with brine, and cold noodles are regular customers at every table. Sichuan's shredded chicken noodles are the most famous, and when they arrived in Beijing, the method was improved and became a famous home-cooked dish in Beijing. Xinchuan Noodle Restaurant is a famous long-established restaurant in Beijing, and the 60-square-meter small shop is often crowded with diners. Spicy cold noodles are one of the signatures, salty, sweet, spicy and sour. Si Yan's mother is a long-established white cook, specializing in noodles, when he was a child, he did not eat less cold noodles, and his family's cold noodles were born from Xinchuan cold noodles.
Fresh cut noodles / chicken breast
Pure tahini / vinegar / soy sauce / chicken essence / sugar / sesame pepper powder
Chili oil / cucumber shredded / coriander
The noodles are boiled seven or eight times to maturity, and then pass through the cold water. Mix with a little sesame oil to prevent stickiness. The chicken breast is cooked and torn by hand into shredded chicken.
Add tahini, vinegar, soy sauce, chicken essence and sugar to make a sauce.
Pour sesame sauce, peppercorn powder, chili oil, cucumber shreds, and coriander on top of the noodles, mix well and eat
The choice of noodle size is not too limited, and you can also use cooked bean sprouts, cowpeas and other vegetables, which are very delicious.
Whether you are a Beijinger, a foreigner who has drifted in Beijing, or a tourist who has been to Beijing, what are your Memories of Beijing? Leave a message to tell Chef Huang ~
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