Today's winter, the wind cooled down the rain, went out a cold breath, in the morning a bowl of Xiangyang tofu noodles did not last until noon stomach hungry. At noon, Grandpa picked up his son from school, and when the two of us entered the door after work, we found that the kitchen was steaming, and it turned out that my mother had made hot pot. A fire in the winter, it is really not possible to leave the hot pot.
My mother bought half a slice of duck meat and radish braised, which was used as the base of the hot pot and the stock. Grab a handful of peppercorns, two spoonfuls of Pixian watercress sauce with boiling oil and fry the duck with radish, add water to boil and add fresh tofu, konjac on high heat and roll a few rolls on the ok, see how thick the soup of this hot pot is, fragrant.
Our family makes fish almost every day, and the most we do is this fried crucian carp. Slowly fry the fish in a small hot oil until golden brown, then fry the shallots, ginger, peppercorns, Pixian bean paste and then cook the fish, and put in the middle of the good fungus and shiitake mushrooms. The mother makes fish that is a master, two of the most critical, one is that the fish has to cut the flower knife to enter the taste, the other is to add a little Xiangjiang rice vinegar when cooking, fragrant and killing, under the wine and rice are a perfect match.
Now the artemisia annua is very fresh and tender, under the hard dish of hot pot. The mother also bought the bean skin that her son likes to eat as a side dish, and is very careful. Being able to eat the dishes made by my 70-year-old mother every day is really a blessing for us to cultivate for a hundred years.
Last time, my mother saw in the hospital's publicity column that in addition to eating more mushrooms, she also had to eat more dishes such as cauliflower and enoki mushrooms, which were said to be good things for cancer prevention and disease prevention. Scrambled eggs with cauliflower and fried pork belly are beautiful, in order to eat less oil, let's put eggs.
The most exquisite Xiangyang specialty: kohlrabi green pepper stir-fried shredded meat, Xiangyang people's home must-have. The kohlrabi is said to have been invented by Zhuge Liang, also known as "Kong Ming Cuisine", similar to Sichuan squeezed vegetables, but the style is completely different. Freshly fried kohlrabi is not delicious, either add sesame oil to eat cold shredded vegetables, or eat fresh kohlrabi stir-fried shredded meat, the taste is completely into the taste. Friends, do you remember when you were a child, you used steamed buns to sandwich kohlrabi? That's called an incense.
The hardest dish must be prepared for Daddy with wine, salt fried peanuts. Just use salt and star anise to fry dryly, do not put oil, grasp and eat with your hands, and drink two or two Xiangjiang water at noon (the old Xiangyang people often drink the local "Xiangjiang Special Qu" liquor, Xiangyang people call it "Xiangjiang Water") very strong.
5 people, four dishes a hot pot, also not to the restaurant, just sit on the small round table in the kitchen to eat, the door is closed, the heater is open, while eating and talking, hot it! Although it is winter, my home is very warm. This may be the greatest happiness of ordinary people.