Gourmet Lu said: "the taste of inferior products is more mellow than wine and lighter than sauce." It is a kind of indifference after reading the vicissitudes of life, and naturally there is a deep aftertaste of the world. "
Shanghai people's rotten goods belong to the fragrant rotten school, and the taste of rotten goods depends entirely on rotten marinade. After soaking the marinade, there is the magic of "give me a pot of bad marinade, and I will spoil it all over the world". Rice wine and fragrant distiller's grains should be blended in proportion and seasoned with spices, spices and vegetarian dishes. After soaking for 24 hours, the distiller's grains will sink, skim off the marinade and filter with gauze to get clear amber distiller's grains. After mixing distiller's grains with cold boiled water in proportion, adding seasonings and dropping a few drops of white wine, various delicious distiller's grains can be preserved.
As the name implies, "hanging bad brine" is an operation method of hanging bad mud in bags and discharging brine. The suspended bad brine can be filtered until it is clear, and the cooked food can be soaked into bad products.
In Qing Dynasty, Yuan Mei also wrote down the bad practices of rotten meat, rotten chicken and rotten fish in "Suiyuan Food List". The bad method in Suiyuan Food List is lifelong bad. Marinate raw fish and add distiller's grains to get another taste. "In winter, big carp is pickled, dried, put into distiller's grains and sealed. Eat in summer. "
▲ Bad water made Du punch in.
The most famous brand of rotten vegetables in Shanghai is rotten pot head. This dish is famous because of the blessing of a Shanghai big shot. Du likes this dish very much, and there is even a story about this bad pot head.
As a frequent visitor to Dexing Pavilion, a time-honored brand in Shanghai, a dish of grass heads and a bad bowl head are Du's favorite dishes for punching cards during his stay in Shanghai, and he has a special liking for this dish. Later, he lived in Hong Kong in his later years, and because he missed the bad bowl head too much, he made a special trip to Shanghai to send his bookkeeper with his personal letter and found Pan Hannian, then vice mayor of Shanghai. He tried to arrange for two chefs from Dexing Pavilion to make a detour from a third country.
Bad pot heads can be divided into cold brine and hot brine, which are called hot brine, but they are also similar to stews. At that time, the bad bowl head of Dexing Museum was mainly made of pig water, such as heart, lung, belly, liver, claws and ears. All the materials are washed to remove the odor, and then cut into pieces. All the ingredients except the liver are stewed in a large pot until crisp. In addition, white soup is added to the casserole, and raw pork liver slices, winter bamboo shoots slices and oily tofu are boiled with strong fire, cooked with wine, seasoned and soaked with dregs.
▲ raw and cooked can be bad, and vegetarian food can also be bad.
"Bad" with an old bad taste can't please everyone, but in Jiangsu and Zhejiang provinces, especially Shanghai, it is definitely a unique and benchmark specialty food.
There are two ways to play with bad goods: raw and cooked. Raw and cooked bad food is more bitter. Cooked food is cooked and then marinated with bad salt water, which tastes soft and mellow. Once bad brine is added, meat dishes can make the oil disappear, and vegetarian dishes can increase the fresh value.
No one can steal the limelight of edamame. Cut off the sharp corners at both ends of the full and fresh soybean pods, rub them with salt water, cook them in boiling water, put them in brine after cooling, and let them stand for several hours. This green edamame has gone bad.