The treasure in "Flowers" always eats soaked rice, I admire it.
Not to mention anything else, the first two episodes escaped death and returned to Tokyo at night to eat rice, six dishes of side dishes, the first dish was thought to be red bean curd at first glance, only to find that it seemed to be a small bowl of braised pork - when I was a child, in a small place in my hometown in Zhejiang, using braised pork with porridge and rice was to be reprimanded by the elders: "Meat with porridge, the emperor doesn't have this blessing!".”
There is no need for narration, on the end of this rice, Mr. Bao's share of the Shanghai style inherited from his grandfather is incisive.
It seems that only Shanghainese know how to make rice best, at least, some Shanghainese feel so.
Soaking rice is just a simple and time-saving way to eat with boiled water that you drink every day, "scooping" the leftover rice in the pot, filling your stomach and warming your body. But when I arrived in Shanghai, even leftovers couldn't lose face. Especially the mothers who believe in the way of health: the water for soaking rice should be used to boil and roll again;If you want to make rice, you must use rice left over from the overnight stay.
New rice soaking rice, you can't eat the bones of soaking rice", Shanghainese people are so convinced.
But in fact, it is because when the rice is cooked, the starch in the rice will gelatinize, and the starch will quickly crystallize after cooling, which is scientifically called the "retrogradation" of rice. The "foreign indica rice" that ordinary people in Shanghai used to eat was of relatively low quality, and it was not delicious after it was cooled, so it was boiled back with water.
The rejuvenated rice is no longer soft and glutinous when it was first burned, but it is full of pride, crystal toughness, chewiness and texture. Looking at it, it is hot, and when you eat it, you can still clearly feel the alienation between the rice and the soup.
The background of "Flowers" is Shanghai in the 90s. In the same era, the Northeast was still in the cold and bleak "The Long Season", and the Northwest people were in the wind and sand in the "Mountains and Seas", but at that time, Shanghai was far superior to other cities in a dazzling neon, like a sea of flowers. The bird's nest shark fin on the Yellow River Road is full of gimmicks and flower sprouts, under the red lights, Shanghai Baos are playing on the scene to push the cup and change the lamp, it is only the money and not the people, it is the Huangpu River that is rushing and flowing.
When they get home and take off their suits, Shanghainese people are actually no different from ordinary people, eating a bowl of hot soaking rice cooked by my mother and grandma, accompanied by fried dough bean curd, dried radish and salted duck eggs. Therefore, no matter whether the outside business is won or lost, Shanghai people always have a bowl of rice in their hearts, waiting for themselves to return to the house to live, waiting for themselves to cross the gossip Suzhou Creek, and waiting for them to be ignored after the big ups and downs.
Ordinary Shanghainese people, like Mr. Bao, it is quite rare to eat soaking rice with braised pork, and the common one is dried radish sauce, cucumber fermented bean curd, salted duck eggs.
Even if it's ordinary, the panache still has to be talked about. My friends in Shanghai told me that Shanghainese people eat side dishes to talk about: dried radish only eats Xiaoshan's, and it is fried with edamame that is slightly wrinkledIn addition, shredded radish and dried into shredded radish is also a taste, dark brown, take two pieces of fat and steam, the oil stains are very fragrant.
Salted duck eggs must be Gaoyou's. With a light hand, the light end slammed into the table, took out a hole, and the chopsticks were bubbling out with oil. Eat the egg yolk first, and then take the egg white to mix rice, and a sea bowl can be eaten cleanly. Northerners always like to cut salted eggs into two pieces, and if the knife is not fast enough, the broken shell will mix into the eggs - this is a table that is not suitable for Shanghainese, even if it is a salted duck egg, it cannot be sloppy and ugly, and the shape is not elegant.
Fried food can also be served with rice, but it is not an idle person like fried peanuts. "Moss peanuts", dried and seasoned with some kind of seaweed in the coastal waters of Ningbo, are fragrant, crispy and fresh, which can make anyone change the preamble and fall for it. There is also meat floss, which should be eaten in Taicang;Mustard, to eat Haining Xieqiao;Rose bean curd, sprinkle white sugar and mix sesame oil (sesame oil)....In short, no matter what, it must be embellished with a little difference in the original body.
There is no high or low for soaking rice, once there is a chase of "bad fish to eat Qibao" and "chicken feet to eat Chuansha", there is a judgment of whether it is decent or not, just like my uncle said, "The gimmick must be enough". Therefore, even if the market is like rice, it is finally wrapped in the ethereal and steaming Suzhou Creek.
Perhaps a small number of Shanghainese don't know that the entire free shipping area is actually eating rice.
Soak rice, not porridge. Porridge is delicate and nourishing. I grew up in the sugarcane-covered hills of central Zhejiang, when I was a child, I couldn't eat when I was sick, just brown sugar with porridge, hot mouth to warm my stomach, drink like Beijingers eat fried liver or noodle tea, bury my face in the heat, turn the mouth of the bowl and drink carefully.
Rice is rough with a bit of shrewd calculation, and it knows how to seize time and opportunity. My grandfather was strong when he was young, and he had the strength to go up the mountain to fight tigers, and I had the impression that he always liked to eat a bowl of soaked rice before going to work in the field, and even soaked it in warm water when he was in a hurry.
So making rice always gives me a sense of urgency that time is not waiting. It gives food and clothing, but it does not leave anyone, always urging people to hurry up. It can accommodate all interesting and complex, but it can also be matched with all kinds of delicate or vulgar side dishes - so as soon as "Flowers" came out, many netizens in the free shipping area began to discuss, and they offered their own pickled rice dishes, each with its own eyes, and flowers.
Sufu is also called moldy tofu in Zhejiang, and most of the food with the word "mold" in Jiangnan is the comfort zone of Shaoxing people. The taste of fermented bean curd is heavy, and it takes the most time to soak rice, often a family of several people besiege a piece, divide and eat, chopsticks are staggered, and a meal is also delicious.
The magical screw dish (also called the pagoda dish) is shaped like the pagoda in the hands of Nezha's father Li Tianwang. When I was a child, I didn't dare to eat it - I always felt that it was pressed out of the abrasives in the factory!Later, I learned that people's name is "manna seed", which is the tuber of a certain Lamiaceae Hydrogram plant, which is born with this twisted look, and it tastes extremely crisp and refreshing. Pluck up the courage to taste it, only to know that the past has really wronged it.
No matter how good the stomach is, seafood with rice is the top match.
Ningbo yellow mud snail belongs to the "uncle" level character in the next (soaked) meal. The southern summer is humid and hot, and the appetite is not open, and it is the best time to eat soaked rice. Take a sip of the mud snail, the salty, fresh and beautiful snail meat with a little aroma of old wine slips into the mouth with a thud, and the top of the nasal cavity comes to the appetite in an instant.
Another example is crab paste, drunken crab, Zhoushan's fish fish, eel, overnight fried hairtail, green onion crucian carp, fish soup after cooling also produces a layer of yellow gelatinous fish jelly, Xian Lingling is the "heart thief" in the rice industry.
You can even use the roasted pork with fried tofu and soybean roasted pork knuckles that were frozen overnight, dig out a piece of meat with a belt and freeze it slightly and stuff it into the rice, and eat it in one bite when it is micromelted. The only drawback is that you eat half of the rice soup with a layer of oil on it. Therefore, the highest evaluation of a dish by Jiangsu and Zhejiang people is nothing more than the remaining half, "Keep it for tomorrow with rice." ”
After carefully reading the formula, it can make anyone sigh: This is rice, which is clearly the all-star lineup of Jiangsu and Zhejiang products under its formation.
From a certain point of view, soaking rice is not only the tone of Shanghainese, but also the backbone of the Yangtze River Delta.
It echoes the ancient history of the water town of Zeguo rice and soup fish in the south of the Yangtze River, and also responds to the entrepreneurial history of this private economic hot land. It has clear grains, chewy and chewy, and is full of hardness in its bonesBut it blends into the hot soup of the times, and it is smooth and pervasive.
I once regarded the black and non-slippery food of dried plum vegetables as the representative of our Zhejiang people's business spirit, saying that it is poor but does not fall into its ambition, reaches but does not change its heart, and can be good for its own body and can help the world;Thinking about soaking rice is another realm, it has been steamed and cooked into rice, has been snubbed and white-eyed, and then soaked in hot water, ups and downs, between the hot and cold world, and finally cultivated a heart that can read thousands of sails and can wait for leisure.
Back to the TV series, the scene that impressed me the most was when Mr. Bao took Miss Wang to eat dry fried beef river in the back kitchen of Zhizhenyuan. At this time, here is two thousand yuan to eat two portions of dry fried beef river, and secretly order a little Li Li;Over there, he strategized and sold the Sanyang brand, and became famous on Nanjing Road. In front of me is the snorting "pork rib rice cake", and there is a charming "hot mutton" next door, but what about Mr. Bao, Mr. Bao said:
When I returned to the house, I still had to make a bowl of hot soaking rice and two dried radish. ”
Then his eyes softened, and his thoughts were uncertain. can't help but remind people of a chapter in "Smiling Proud Jianghu", saying that Linghu Chong led the heroes to attack Shaomu Mountain in order to save Ren Yingying, and suddenly it snowed heavily. And what about Linghu Chong at this moment?He looked at the mountains and flowers and wild grasses, and the snow was flying all over the sky, and his heart was soft, but he was thinking: "Little junior sister doesn't know what she is doing at this time?"”
I don't know if what Mr. Bao was thinking about at that moment was just a bowl of rice, or someone who had cooked rice for him?
The flowers are gone, the end of the song is scattered, and the white rice is the heavy snow at the end of the Red Mansion.