It will be cloudy at 9- 19 degrees on Monday, April 7, 2020.
? On the afternoon of the second day of the Qingming small holiday, my best friend called me to get the malt cake again. When I went, he was cooking the watercress (mussel meat) she brought from Hu Fen. She likes to cook (wash) water dishes by herself. She said that the vegetables cooked by the people selling vegetables at the booth were not clean, and there was nothing she could do but work hard. Cooking watercress is the key, and the boiled watercress is unclean and fishy.
? I took the malt cake and prepared to go home and cook dinner first. She said she would call me when she was cooking watercress and ask me to get it.
? Water mussels are mainly distributed in Suzhou and other places. The quality of the vegetables in Hu Fen is superior to that in other places. There are many cooking methods of watercress, such as burning, boiling, stewing and boiling. The main way to cook watercress in Hu Fen is to cook watercress and pickled meat together, and add some pickles at home, which is very delicious.
? Water spinach has high nutritional value, has a good health care effect on human body, and has the functions of nourishing yin, calming the liver, improving eyesight and preventing eye diseases.
? I remember when my mother was around, she always cooked seasonal dishes. Let's get them. When spring comes, my mother can't forget to cook water vegetables and give us three brothers and sisters a bowl. My mother's sauce, meat and watercress are all cooked with glue, which is delicious. Now I can only recall them, and I can't eat the pickles cooked by my mother anymore.
? I said I was lucky, and my girlfriend's sauce and boiled water was delicious, comparable to my mother's.
? After an hour, my best friend called and told me to get the sauce meat and boiled vegetables. Her home is just south of mine, and it takes five minutes to walk to her home. I walked into her house, and she helped me fill a box full of pickles in the fresh-keeping glass box I brought, and invited me to her house for dinner. So I sat down to eat and couldn't wait to taste pickles (mussels) first. Pickled vegetables are tender and delicious. I like them very much, but I didn't eat much, which didn't satisfy my desire. We chatted, and I heard her talk about the whole process of cooking water mussels.
The practice of douban:
1, mussels bought home, she cut open the water vegetables (mussels) herself, removed the dirty things such as intestines and gills, and smashed the edges of mussels with a wooden stick. This step is very important;
2. Squeeze with salt for a while to remove mucus, then rinse with clear water and repeat both sides;
3. Put the mussel into the pot, add water, ginger and cooking wine, cook for 5 minutes, take it out and wash it with clear water;
4. Wash the sauce meat, soak it in hot water, and then cut into pieces;
5. Put mussels, bacon and pickles together in a casserole, add enough water to boil, skim off the foam, then simmer 1 hour and simmer 15 minutes. There is an old saying that a thousand dishes are not as good as a stuffy one, so that the sauce and meat dishes made are waxy and soft, the sauce and meat will not be hard, and the aquatic products (mussels) will not be old.
? When I went home full, my best friend finished cooking the sauced meat and boiled vegetables for me at noon the next day. The dishes I usually cook are basically eaten on the same day, leaving no overnight dishes, which is easy to produce nitrite overnight. It has become a tradition that we always eat this pot-stewed dish for a few days. This time, I also respect this traditional habit.
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