On December 15th, Jiaojiang released a tweet of "600 people posted "Jiaojiang is delicious", and 30,000 yuan was spent on whom" to announce the list of winners of the "Ju'jiao' Taizhou Food" essay competition, and this event set up 1 special prize with a bonus of 20,000 yuan;10 Excellence Awards, each with a bonus of 1,000 yuan.
Let's take a look
Grand Prize Article
"Taizhou Jianghu in Snacks".
(Prose, by Lin Huiping, Zhejiang).
Once I saw a gourmet up bishop everyone to make Taizhou ginger egg mixing, and especially pointed out that the stewed egg custard is smooth and tender, I want to say that the egg liquid duangduang egg liquid seems to be ginger egg mix is not "Taizhou", authentic ginger egg mixing, to stew (or bake) older, will be dry and fragrant, scoop up a spoonful with a spoon, the egg custard is covered with small holes, and the look is also rough and bold, remember to use the blue-edged ceramic bowl, the more broken the ceramic bowl in the store, the more delicious the walnut egg in this store, this is a kind of metaphysics.
But I'm quite happy to see this**, which means that the walnut concoction egg has finally come out of Taizhou.
Ginger Egg is a hardcore version of crème brûlée, which is hot, fragrant and sweet, which not only soothes the tip of the tongue, but also nourishes the stomach and stomach, and also settles the soul.
Ginger egg is not only suitable for tasting with family, but also suitable for recommending to friends, it has the taste of wine, adds a bit of pride, adds a lot of brown sugar, and has a gentle heart. In winter, eating ginger eggs has the meaning of "I want snow in the evening, and I can drink a cup of nothing", which is very gentle**.
In Taizhou, people call fried oil "bubbles". The most famous fried snack is "pickled shrimp". Pickled shrimp is the same as wheat shrimp, which is called shrimp but not shrimp, the problem is that the wheat shrimp are one by one, barely a little shrimp shape. But pickled shrimp?Pickled shrimp, do you dare to say yes if I call you?Pickled shrimp: Blame me!Pickled shrimp also has a name called "oil drum", which is fried and a little drum in shape, which is very realistic.
Pickled shrimp is the white moonlight in the hearts of children in Taizhou. In the early years, the pickled shrimp was very simple, a ball of batter wrapped in a dump of minced meat and green onions, in a large iron pot, filled with black oil that I don't know how long it had been fried, a small pickled shrimp, from the shovel to the oil pot, all the way to the baptism of children's eyes. The stall owner spreads the batter on the shovel, pokes a little minced meat with his fingers, and the pot of minced meat has been passed by his fingers countless times, as if it will never be less, and then pinch a few green onions, fold the batter, wrap the minced meat, and then push the stuffed batter on the shovel into the oil pan, and the oil pot boils in an instant. Although the pickled shrimp are similar, every child recognizes the one that belongs to him in the pot.
The pickled shrimp stalls are generally not fixed, most of them follow the temple fairs and troupes to migrate and flow everywhere, and no one will take seriously what is staged on the stage, but the gongs and drums of the troupe are the most profound memories of eating pickled shrimp BGM. In addition to the exclusive BGM, pickled shrimp also has an exclusive measure word, Taizhou people say that pickled shrimp is not about "one", "only", "piece", but "off".
Over the years, there have been more and more minced meat in the pickled shrimp, and more veritable shrimp have been added to it, as well as squid, for a while, the pickled shrimp on Jiaojiang Cemetery Road is very red, and the amount of pickled shrimp minced meat in that house is very sufficient, and you can also add spicy and vinegar, spicy is added directly to the filling, and vinegar is poured in after taking a bite after coming out of the pot. Sometimes on weekday afternoons, colleagues order pickled shrimp takeout together, which will cause a burst of cheers.
Wheat shrimp is a staple food that "brings its own flow". For example, if you pick up a friend from afar, and everyone is drunk, you say: Let's have some staple food, let's try our special wheat shrimpHe waved his hand again and again and said, "Oh, no, I'm not used to eating seafood." At this time, you can tell him the story of "wheat shrimp and non-shrimp", and the other party suddenly realizes that everyone is happy, and the effect of the guest and the host is happy.
Wheat shrimp is also a "nostalgic" delicacy. You've finished most of your busy work, dragged your suitcase, and returned home in the dust. The family made you a bowl of wheat shrimp, the ingredients are much more than the main ingredient, the omelette is clear, the meat, small white shrimp, razor clams, and clams are so much that they overflow, and you eat while listening to your parents next to the broken thoughts. It is said that in the early years, they ate wheat and shrimp, not to mention putting seafood and meat, the grain was not enough to eat, the flour was very small, the batter was very thin, and it was scattered as soon as it was poured into the pot. This kind of food with its own background sound is "nostalgic food".
I used to be confused about the ratio of flour and water for a long time, and I didn't dare to try to make wheat shrimp, and then I repeatedly checked a lot of information but didn't get this answer, and finally I tried it myself. In the end, the answer was three words: casually-casually-try. First pour a little flour into the bowl, add a small amount of water and stir well, and then add a small amount of water many times according to the principle of "add more water to the noodles, add more water to the noodles", until the batter is uniform and thick, but can flow.
Some places say that adding eggs to flour will make wheat shrimp more elastic, which is the same as making hand-rolled noodles and adding eggs to flour;There are also places where it is said that the batter should be stirred to the extent that the chopsticks can stand upright, but at this level, the batter is very thick, so when cutting wheat shrimp, isn't it like cutting noodles with a knife?When it comes to chopsticks standing upright, you will find that this is a requirement for many recipes, such as egg white sheep's tail, which is also a Taizhou snack, and also requires the egg white to be beaten to the extent that the chopsticks stand upright. If there are more types of snacks in Taizhou, chopsticks will not be enough. So don't pay too much attention to these dogmas, the principle is that the batter is stirred well, there can be no dry powder, and it can't be too thin.
Zongzi is the same as soybean milk, there is a "sweet and salty dispute" between the north and the south, the southern station salty party, with salted egg yolk and meat dumplings are popular, and the northern station sweet party, with bean paste or red date dumplings as orthodox. In Taizhou, the same dim sum made of glutinous rice - mochi, there are also sweet and salty parties. Sweet party favorite brown sugar mochi, mochi cut into thin slices, brush a layer of brown syrup, sprinkle sesame seeds, peanuts crushed, rolled into small rolls, fried until golden brown and crispy, and then sprinkle a layer of brown sugar, put on a paper tray and put on a plate, it is a Taizhou-style dessert after dinner. Glutinous rice + brown sugar is the soul ingredient of "Taizhou-style dessert", which can be conjured into endless combinations.
The salty party is a fan of egg mochi, which is the kind of "hot item" that is picked up by hawkers and sold on the street. There are not so many gourmet snack bars on the streets of Qiantaizhou, tired of shopping, and a burden of selling egg mochi comes to the face, two thin pieces of mochi, put them in a frying pan brushed with oil and fry, beat an egg in a small bowl, pinch some green onions, a little shrimp skin, add a little salt, stir well, pour it on the snow-white mochi, wait for the egg liquid to solidify, you can shovel it up.
The freshly baked egg mochi simply concentrates all the mouth-watering elements: the eggs are golden, the green onions are green, and the snow-white mochi is looming. Egg mochi is the oldest Taizhou "glutinous" food.
In Taizhou, every early summer, when the weather is not very hot, there will be grandma riding a tricycle in the streets and alleys, a tricycle is a cold drink stand, put two stainless steel deep barrels, one bucket is filled with Shilian tofu, the other bucket is also filled with Shilian tofu, ah no, the other bucket is filled with grass paste.
One black and one white, this is a pair of summer days that cannot be separated, and it is naturally good cp. Stone lotus tofu or grass paste is scooped up and packed in a clear glass cup, that was more than 20 years ago, and now it is used in a plastic cup, poured with ice water, scooped a spoonful of powdered sugar (when I was a child, I didn't understand why it was powdered sugar instead of granulated sugar, in fact, the powdered sugar particles are finer and easier to dissolve), after adding a drop or two of mint water, it is done.
33 In the era of stone lotus tofu in glasses, because the glass cup is to be **, the posture of drinking cold drinks on the street is very uneasy, under the gaze of the stall owner, it seems very ignorant to drink slowly, I still remember when I was a child, the expectation, satisfaction and tension of drinking stone lotus tofu on the street.
In the summer, Jiaojiang people want to eat seaweed paste. I just learned that the seaweed is agar, and the agar is the seaweed. Why don't you call the seaweed paste "agar cream", it looks very expensive when you hear it. But if you are extravagant, it is not "Jiaojiang", and it is simple and homely enough.
*Provided by Jiaojiang District Bureau of Culture, Radio, Television, Tourism and Sports Editor: Wang Linqian Editor: Wang Hanxue Producer: Cai Qian**Please indicate the source.
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