People who are good wines, their taste buds have been soaked in spicy for a long time, and they all like heavy tastes. If it is subdivided, those who drink white wine and yellow wine prefer salty, those who drink beer prefer spicy, and those who drink red wine are relatively light. Of course, this is in a time when there is an abundance of material and there are many snacks to choose from. In the past, it would have been nice to have a slightly more serious appetizer when drinking, so how could there be so many options?
Speaking of the past, the appetizers of the elders were nothing more than pickles and cold dishes, and if there was a small stir-fry of stewed meat, it was named "hard dish", which was hard to find. Among the usual appetizers, there are a few that are impressive, and I will go into more detail.
The smell of stinky tofu doesn't need to be eaten, just thinking about it makes your nose pop up, as if its taste lingers. Nowadays, do people eat stinky tofu?Yes, very little. In addition to the big supermarkets, many commissaries have long disappeared from it, and even in the big supermarkets, stinky tofu is also shelved, nested in inconspicuous corners, and cannot be seen without special search.
The treatment of stinky tofu today is very different from that of more than 30 years ago. At that time, it was in its prime, and it couldn't be said to be quite popular, at least it didn't worry about selling.
In the countryside and small county towns where I live, the former's supply and marketing cooperatives are consignment points, and stinky tofu needs to be booked with the salesperson in advance, so it is not easy to buy without any relatives and friends;The latter is often sold by shops, but the big brand in Beijing that people like to eat is also in demand.
I don't know if it's because of the production process or what the reason is, stinky tofu is different from soy tofu. Sauce tofu is sold in small pieces in a big jar, and the taste is almost the same. Stinky tofu is different, the taste sold in a big jar is really not as good as Wang Zhihe, one is pure stinky and salty, and the other is stinky and fragrant. The old man speaks, and this is the kung fu that has been handed down.
Buy stinky tofu, you need to put it in a cool place at home, or it's okay in winter, and when you lift the lid in summer, the taste is very sour.
People who drink are not afraid. Clip a small piece of stinky tofu and put it in an "exclusive" small plate, smell it first, and the expression is intoxicated. When drinking, stinky tofu is eaten in small sips, and if the mouth is too big and the smell suppresses the smell of wine, then it loses the meaning of accompaniment.
The beauty of stinky tofu is that it is "served with wine", sometimes when the wine is finished, the stinky tofu is only eaten a small bit, put it back in the bottle to prevent dryness, and come back next time.
Some drinkers drink stinky tofu after drinking, and the rest is smeared on steamed buns, and then some pickled leeks, pickled vegetables, pickled coriander, etc., as a staple food to fill their stomachs. It's really a piece of stinky tofu, which not only solves the enjoyment of drinking, but also fools the hunger of the stomach, killing two birds with one stone.
I remember that there was a TV show that interviewed foreigners, and the most unacceptable Chinese food was preserved eggs. Don't talk about foreigners, our own people eat preserved eggs are also polarized, what we like is really liked, and what we don't like can't smell it.
The taste of preserved eggs is indescribable, with the original taste of eggs, a shallow smell, and a faint saltiness. In my grandmother's words, the smell of preserved eggs is like a person with sweaty feet taking off his shoes, and a person who loves preserved eggs is like taking off his socks and smelling them. Now that I think about it, the old lady's humor comes from life.
Preserved eggs can only be served cold. Mix it alone, match it with shredded ginger, and mix it with vinegar and soy sauce. Mixed and mixed, tofu is preferred, and it is also a famous dish with wine - preserved egg tofu.
I haven't seen the process of making preserved eggs, and I don't know what kind of complex changes it has undergone to become crystal clear, like black jade.
People who drink alcohol like to eat preserved eggs, because of its differentiation, the original white on the outside, Q elastic and smooth, and the yolk of the egg is sticky and tasteful. Before the wine is eaten, take a sip of light yellow, the taste spreads in the mouth, and the wine is urgently needed to dilute it. In the lower abdomen of wine, the fire in the mouth and stomach is burning, and eating a bite of egg white, refreshing and on fire, it is like eating a bite of ice cream in the hot summer.
Therefore, people who drink alcohol eat preserved eggs, whether they are pure preserved eggs or preserved egg tofu, and they are willing to put them in the refrigerator to cool after mixing. In the past, when there was no refrigerator at home, I put it on the water urn in the summer, and in the winter, I didn't need to put it anywhere, it was cold.
I wrote an article about snacks before, mentioning rotten eggs, and some friends were puzzled, so let me describe it in detail. Take it and put it in this article, just right.
Rotten eggs are not available in other regions, but they used to be very popular in my hometown. The process is very simple: boil the eggs, put them in a jar, marinate them in brine, seal them and wait for them. There are two difficulties in this, one is that the eggs cannot be boiled until they are fully cooked, and the other is that the proportion of brine is difficult to master.
It was my grandmother who pickled rotten eggs at home. When I was a child, eggs weren't that precious, but they weren't something they could eat when they wanted. My grandmother raised more than a dozen chickens in the small yard, and she usually fed wheat bran and vegetable leaves, and every day she was able to ensure that a few eggs were produced in the small firewood basket specially laid by my grandmother in the firewood room.
The eggs were put away, and the grandparents did not sell or eat them, but kept them in a large cabinet, and when the children came back for the holidays, they would take a basket from each family when they left. For the rest, my grandmother pickled rotten eggs.
My parents all drank alcohol, and rotten eggs were their childhood obsession, and starting a family could not be changed. Grandmother's pickled rotten eggs are very famous in the village, the smell is not obvious, and the fragrance is rich. My mother and aunts learned Xi from my grandmother, but they couldn't get the essence and no one could pick it up.
Rotten eggs and salted duck eggs have the same thing, peel them whole, they are not fragrant to eat, cut in half, and they have a taste. When drinking, cut a rotten egg and eat it with chopsticks, which is similar to the taste of stinky tofu, but there is not so much miscellaneous taste.
For country drinkers, rotten eggs are a must-have. After eating the old ones at home, the new ones are not pickled, go to the neighbor's house to ask for one or two, and no matter how stingy the housewives are, they don't care at this time, they know that these men who are smiling and looking at their daughters-in-law's faces and want to drink a cup are the days of this family.
Some of these heavy appetizers are still there, and some have gradually disappeared from our sight. There are many things that can't be retained, so you have to go with the flow. Perhaps, people who are good wines know best what it means to be a vicissitudes of life.