Lao Guang said that the autumn wind started and bacon was eaten. When I heard the word beginning of autumn, it reminded me of my desire. I wonder if I've lost weight recently. I always eat something tasteless, and I miss that delicious sausage very much.
Bacon, in my cognition, is two things, namely bacon and salty goods.
Waxy refers to sweet Cantonese glutinous rice, Sichuan-Chongqing glutinous rice with pepper flavor and Hunan-Hubei glutinous rice with smoky flavor from time to time.
Salted goods, this thing is not common, except in our hometown, we have never seen this practice anywhere else.
Strictly speaking, both salty goods and bacon are called bacon as long as they meet these conditions. They are cooked before and after the twelfth lunar month, pickled and dried. So the difference between bacon and salty goods may be just my wishful thinking.
In addition to salt, there are other seasonings for bacon, such as sugar and wine, pepper and pepper, oyster sauce and soy sauce, but the salty goods in my hometown are really only salt.
In terms of color, there is no other red flavor. In terms of taste, to be honest, it's a little bad, otherwise I can't defect to the Cantonese bacon camp. But the smell of hometown is unforgettable.
Although Anhui is a place with four distinct seasons, I really couldn't tell the time when I was a child. It seems that persimmons, dates, grapes and nectarines will grow by themselves. Anyway, I don't need to remind them. It doesn't matter if I know the time.
I don't know when to wear what clothes. What to wear depends entirely on my grandmother's preference. Grandma said that she wears less in hot weather and more in cold weather, which has little to do with cold or not. Therefore, I have no impression of the four seasons.
It's almost time to start getting cold. At that time, you didn't need to buy pork. The brigade will send it. Choose fat and thin ones, rub them with coarse salt, rub them for a while, and hang them in the yard to dry. There is no third step except drying.
The same is true of grass carp, ducks and pig tails.
Grass carp and ducks should be spread out. In order to facilitate the sense of wind, the pigtail has a special step.
Trying to make it right.
The place is not big, just a small town, and the average daily consumption of pigs is not much. Pig tail is a hot commodity, and you can't buy it every time. Usually there are only one or two pigtails in a booth, so it's no use just going early, and you should be familiar with selling pork. What you want to say is that people have lived in the same place for decades, and no one is particularly familiar with it. It's nothing more than growing up together and getting old together. Therefore, if you are lucky enough to save salted pig tails, if you buy one and marinate it, you can save enough to eat it twice before winter. How many pieces are needed at a time?
Salty food is usually eaten on fire because it is salty and dry. Apart from sausages, others are either carrots or white gourd, and occasionally they are used to make the soup base of a pot of stew. Stewed white radish with salted duck can make a good white thick soup, which is slightly salty, but a pile of ground yellow heart black and Chinese cabbage will be well neutralized, and the dish can be made directly without additional seasoning.
In the past winter, there was no supermarket like now. Although every household in Northeast China can only store Chinese cabbage, the fresh things we can eat are also limited by Chinese cabbage tofu and several common mushrooms. In winter, one pot stew is a common way to eat.
Grandma often talks about her hometown. There are only three salted ducks in a meal, and half a bowl of rice can be eaten in one bite.
The status of salted duck is higher than that of duck. Usually do not eat duck meat, and the meat quality of braised duck is not as smooth as that of red-cooked chicken. Although it was only salted and dried, the ducks were preserved and sublimated.
So when it comes to salted duck, strange pictures will pop up in my mind, such as Jia Baoyu, a small lunch box and a rouge goose breast in the 87 th edition of A Dream of Red Mansions.
Salted ducks often eat as long as they go home. Although my father has realized that eating too much salt is unhealthy, it is not easy to change his stomach in his hometown.
Why do I think that salted duck will appear Jia Baoyu? It is because of such a strange brain circuit that the focus is on the rouge goose breast.
Why did a good salted duck become a rouge goose breast? Because the word "rouge" really took root in my heart. Salted duck is not this color!
Nothing can be described exactly, rouge color is the color of salted duck. The salted duck was sallow and dry when it was not cut, which was not very pleasing, but it changed when it was cut and steamed in the pot. Originally sallow skin, the color deepened, faded and became shiny. It turned out that it lost its lifeless fat like wax and became soft and delicate. The lean meat is bright red.
After pickling and breezing, the meat is very strong. If it is steamed and eaten directly, it is very salty. Generally, it is cooked first, and then cooked with radish. It's really cooked. Add a lot of water to dilute the salty taste of the duck. Eat radish in winter and ginger in summer. White radish in winter is not so spicy, but it is very sweet. In Chinese, Xin means spicy vegetables such as white radish and garlic. White radish in winter can sometimes be eaten raw, not as spicy as usual.
With the cooperation of white radish, half a basin of milky white soup is cooked with salted duck. The duck meat is not so tight, but slightly softer and more salty than fresh duck meat.
What's the smell of salty incense? It's the smell of the next meal Our family practice will add a few spoonfuls of sugar. Salt, sugar and salted duck give people a fresh taste. I can't describe it. Just dinner.
Salted pig tails are used to stew soybeans. It's hard to imagine why Anhui, which has no heating, eats cold food in the winter of MINUS ten degrees.
There is no meat in the pigtail, but the pigskin is rich in gum. After the soybean is stewed, it will form jelly when it is cooled. Frozen skin with white rice, tut tut, it makes my mouth water.
Golden transparent jelly, the lower layer is shredded pork and soft rotten soybeans. Melt in Bai Yingying's hot rice. Take the time to eat something. Hot and cold, slippery, you won't feel that the rice just served has burned your mouth, and you won't feel that cold rice noodles and bean jelly have cooled your stomach. It's so cool to slide down the esophagus In winter, there is nothing new. When this comes out, isn't there still ~
Interesting and delicious.
Since I came to Guangdong, I defected to Guangdong bacon. Unlike the salty goods in my hometown, Cantonese bacon is not very salty, so you can stutter directly.
The color of Cantonese bacon is really beautiful. The sausage in my hometown is brown, and the Cantonese sausage is red. The wine is rich and sweet. You can also eat it directly as a snack. Cantonese bacon tastes almost the same.
What conquered me was a bowl of luxurious bacon clay pot rice in Foshan.
I have always admired the way Cantonese people eat a bowl of rice with a sausage or two chicken wings.
Until then, I saw the luxurious bacon clay pot rice. This bowl of rice deserves the word luxury. There is a sausage, four pieces of bacon, a salted egg yolk and two Chinese cabbages.
Does it sound a little less, but it really can't be more. The essence of bacon is this feeling of wanting more.
The first time I ate Sichuan bacon was in a makeup class. It was the Dragon Boat Festival. I took off my makeup. The teacher called home and asked my mother how to make zongzi. I clearly and shocked to hear that aunt say: Add some pepper noodles and it will be delicious.
So I expressed my shock, so I ate pepper sausage.
Spicy, spicy, actually quite delicious ~
As for the taste of French bacon, it is smoked. I like the smell of smoke. French bacon contains a lot of fat. After slicing, it is fried with Artemisia selengensis or Oenanthe javanica, fat Huang Liang and thin carmine.
A greasy bite can be accompanied by a mouthful of white rice.