As an indispensable part of the dining table, appetizers carry the emotions of party joy and family and friendship exchanges. The older generation has a unique love and heritage for appetizers, which are remembered for years and are deeply rooted in family gatherings and festive occasions. Traditional appetizers such as peanuts, pork head, cucumbers, beef in sauce, cold bean curd fungus, and tofu with shallots have been passed down from generation to generation, continuing the taste of the years and inspiring people's good memories.
OnePeanuts
Peanuts are crispy and delicious, and are a classic snack to accompany alcohol. Its rich fat complements the aroma of nuts and is often a delicious accompaniment to banquets.
Ingredients: 500 grams of raw peanuts (shelled);Salt to taste.
Steps:1Washing: Place raw peanuts in a pot, soak them in water for 1-2 hours, then rinse them off with running water to remove impurities from the surface.
2.Cooking: Place the cleaned raw peanuts in a pot and add enough water, a little more, to cover the peanuts. Cover the pot, bring to a boil over high heat, reduce to low heat, and cook for about 40-60 minutes, or until the peanuts are tender and cooked through. Peanuts can be easily inserted with chopsticks or toothpicks to check if they are cooked.
3.Drain: When cooked, turn off the heat and pour the peanuts into a sieve or strainer to strain the water.
4.Drying & Baking: After draining, spread the peanuts evenly on a baking sheet or paper and allow to air dry. It can be left to dry in a ventilated place for a while, or it can be baked in an oven at a low temperature of around 100 degrees Celsius for about 20-30 minutes until the surface dries slightly.
5.Seasoning: After the roasted peanuts are cooled, sprinkle a little salt according to the taste and mix gently.
Tips: 1) The time to cook peanuts will vary depending on the size and variety of peanuts, it is recommended to try one after cooking to make sure it is cooked thoroughly.
2) The baked peanuts are crispier and tastier, but the baking time should not be too long to avoid overburning.
3) It is best to keep the peanuts ventilated when they are dried after ripening to avoid mildew.
4) Peanuts can add some seasonings such as chili powder and allspice powder according to personal taste.
IIPork head
The pork head meat is boiled from the selected parts of the pig's head, and the meat is fresh and tender. Served with garlic, soy sauce and other condiments, it is delicious and is a signature dish at many banquets.
Ingredients: 1 piece of pork head meat (cleaned, scalp, meat and ears);3 slices of ginger;2 tablespoons cooking wine;2-3 star anise;Cinnamon bark 1 segment;1 tsp Sichuan peppercorns;2-3 bay leaves;Salt to taste.
Steps:1Blanch the cleaned pork head meat in boiling water, rinse off the blood foam and set aside.
2.Pour water into the pot, add the blanched pork head and some cooking wine, and skim off the foam after boiling.
3.Add spices such as ginger, star anise, cinnamon, Sichuan peppercorns, bay leaves, etc., and cook over low heat for about 2-3 hours until the pork head meat is cooked to a good taste.
4.After cooking, remove the pork head, drain the water, and soak it in ice water to solidify it and make it easy to slice.
5.After slicing, the pork head can be cooked again for a period of time according to personal taste to flavor it or cooked into dishes such as braised pork head.
6.After taking it out, add an appropriate amount of salt to taste and taste.
Tips: 1) The production process of pork head meat is more cumbersome, you can buy the cleaned pork head meat in advance, or ask an experienced chef to guide the production.
2) After cooking, soaking in ice water will make the pork head easier to slice and keep it tender.
3) The sliced pork head can be cooked differently according to personal preference, such as braised pork head, cold salad, etc.
IIIPat the cucumbers
Cucumber is a refreshing and appetizing side dish with cucumber as the main ingredient and seasoning with garlic, vinegar and soy sauce, etc., which has a crisp texture and is suitable for enjoying with wine.
Method: Ingredients: 1 cucumber;2-3 garlic cloves (minced);Ginger to taste (minced);Edible salt to taste;Vinegar to taste;Edible oil in moderation;Coriander or chopped green onion (optional, for garnish).
Steps:1Wash and peel the cucumbers and cut them into pieces or pat them into thick strips.
2.Using the back of a knife or a rolling pin, gently pat the cucumber strips to crack the surface to facilitate the flavor.
3.Put the cucumber strips in a bowl, sprinkle with an appropriate amount of salt, stir well, and marinate for about 10-15 minutes until the cucumbers come out of the water and become soft.
4.Remove the pickled cucumbers, squeeze out the excess water, and place in a bowl.
5.Add minced garlic and ginger, add an appropriate amount of vinegar and a small amount of cooking oil according to personal taste, and mix gently.
6.Coriander or chopped green onions can be added as a garnish depending on personal taste.
7.After mixing well, let it sit for a while to allow the cucumber to fully absorb the flavor and serve.
Tips: 1) Add a small amount of salt when marinating to help make the cucumber crispier and make it soft in the water.
2) The amount of vinegar can be adjusted, increased or decreased according to personal taste.
3) It is recommended not to marinate the cucumber for too long after patting, so as not to affect the taste if it is too soft.
FourthBeef sauce
The sauced beef is made from high-quality beef, marinated, cooked, and seasoned with a secret sauce. The meat is tender and juicy, mellow and fragrant in the mouth, and is often a delicious choice for banquets.
Method: Ingredients: 500 grams of beef (beef tendon or beef tendon);2 green onions;Ginger 1 piece;Star anise 3-4 pcs.;Cinnamon bark 1 segment;2-3 bay leaves;2 tablespoons cooking wine;Light soy sauce 3 tablespoons;1 tablespoon dark soy sauce;20 grams of rock sugar;Appropriate amount of water;Edible oil in moderation;
Steps:1Wash the beef and cut into cubes for later use. Bring the water to a boil, blanch the beef, remove the blood and impurities, and remove it for later use.
2.Pour an appropriate amount of cooking oil into a hot pan, add green onion and ginger and stir-fry until fragrant, add star anise, cinnamon and bay leaves and stir-fry until fragrant.
3.Add cooking wine, light soy sauce, dark soy sauce and rock sugar, stir-fry well, add the blanched beef cubes, and cook until the water boils.
4.Add enough water to cover the beef. After bringing to a boil over high heat, turn to low heat, cover the pot and simmer for about 15-2 hours, or until the beef is crispy and flavorful.
5.Remove the cooked beef and cool it in cold water to make it more chewy.
6.Cut the beef into thin slices and serve on a plate.
Tips: 1) Choose beef tendon or beef tendon for better taste, and the stew time needs to be long to achieve a crispy meat.
2) When cooking beef, the heat should be mastered, and the appropriate time can make the beef more flavorful and tasteful.
3) The amount of seasoning can be adjusted according to personal taste to ensure the right amount of taste.
FiveCold salad with yuba fungus
Yuba fungus salad has a tender and chewy taste. Served with garlic, soy sauce and other seasonings, it is delicious and often becomes one of the delicacies that accompany wine.
Ingredients: 50 grams of yuba;Fungus 50 grams;Shredded carrots to taste (optional);Coriander (chopped, optional).
Seasoning: 2 tablespoons light soy sauce;1 tbsp white vinegar;1 2 teaspoons of sugar;1 4 teaspoons salt;1 tablespoon of cooking oil;1 teaspoon minced garlic (optional).
Steps:1Soak yuba and fungus in water until softened, and then shred them separately for later use. Shred the carrots and set aside.
2.Boil water in a pot, blanch the yuba and fungus respectively until they are cooked soft, remove and drain the water for later use.
3.Mix the seasonings together and stir well to make a sauce for later use.
4.In a large bowl, put shredded yuba, fungus and carrot in a bowl, drizzle with the sauce and mix well.
5.Chopped coriander and minced garlic can be added to taste.
6.Put the mixed yuba fungus on a plate, put it in the refrigerator for more than 30 minutes, let it fully absorb the sauce, and serve.
Tips: 1) The amount of seasoning can be increased or decreased according to personal taste.
2) You can also add a little crushed peanuts or sesame seeds to add flavor to your liking.
SixShallots tossed with tofu
The shallots mixed with the tofu are refreshing and delicious, the tofu is tender and flavorful, and the shallot is simple and delicious, which is a common light appetizer at the banquet.
Ingredients: 1 piece of soft tofu;2 shallots;2 tablespoons soy sauce;1 tablespoon of cooking oil;Balsamic vinegar 1 tablespoon (optional).
Steps:1Remove the tofu, drain and cut into palatable-sized pieces.
2.Wash the shallots and chop them into minced pieces for later use.
3.Mix together the soy sauce and balsamic vinegar (if using) and mix into a dipping sauce for later use.
4.In a large bowl, add the chopped tofu cubes and sprinkle with chopped shallots.
5.Pour the mixture evenly over the tofu.
6.Finally, drizzle with cooking oil and mix well.
Tips: 1) Tofu should be handled gently to avoid breaking when mixing well.
2) The amount of soy sauce can be adjusted according to personal taste.
3) If you like, add minced garlic, ginger or a pinch of sugar to taste.
These appetizers loved by the older generation are not only delicious dishes, but also symbols of family affection. They carry rich cultural connotations and emotional values, and are inherited and developed in the quiet time of family, friendship and time. Whether it is the strong emotion or the long-lasting deliciousness, it has become an indispensable part of our lives. May these delicacies be passed on forever, walk with us through the long river of time, and become eternal memories in our hearts. May the appetizers always be with us, witnessing the heritage of our family and the depth of our emotions.