A few days ago, my cousin posted a picture in the family group:Ten kinds of spring rolls are out of the stall! The relatives from all over the world were a little excited, and the cousin who was far away in Fujian immediately said with sharp eyesLess rushing dishes!
Rush the dish! The kind of food that makes my nose and eyes tear when I talk about it, I haven't eaten it for more than ten or twenty years, it is closely related to the best spring rolls in memory, and they are indispensable.
Spring rolls are at the intersection of Xinjie in Taihe Town, my hometown, only before the Spring Festival, and in the boring afternoon of the New Year, my cousins and cousins will ride bicycles or motorcycles to pull us to rush to the spring roll stall.
1 yuan for 5 pieces, the palm-sized skin is soft and soft, and the lettuce shredded radish shredded fried peanut ...... is rolled insideTen dishes,The point is to put the flush and wash the vegetables
After the roll is generally can't help it, take it directly from the boss's hand to eat, the spring roll is rolled into one end, one end is open, the open end is specially to be erected and poured vinegar, pour some vinegar, while it has not leaked out, throw it into the mouth.
With a bang, he went straight to the Tianling cover from the mouth and nose, rushed to open up the facial features, and rushed out the tears for you first.
Is the rush food delicious? Anyone who has eaten it will never forget it.
The older generation of Chengdu people seem to be very obsessed with hedging food.
The front teeth said that one time was when I saw a handful of dishes in the kitchen and asked my momEat white rape today? My mom said, "It's a wash." Another time at the dinner table, I asked my mother:The pickled cabbage you tossed? My mom said, "It's a wash."
In the eyes of the post-60s Chengdu people, the poor people in that era relied on cooking and rice.
There are often people selling vegetables in the streets and alleys, and they come to sell them in the yard with a back stick, and often people come first before they can hear it."Spicy dishes, spicy dishes, you don't take money, I don't take vegetables.
A large jar is usually placed in the back basket, and the jar is covered with a handkerchief, and often in a yard, each family will buy a bowl to eat.
Sister Min.
In the eyes of the post-70s @ Brother XiangThis is a dish that belongs to grandma's soul. Since my grandmother left more than 20 years ago, she hasn't eaten okai again. When I was a child, I didn't like to make vegetables, but when I grew up, I found it so delicious. 」
In the post-80s @ Dake In my heart, this is the taste I miss the most, my mother loves to make Chong (four tones) dishes!! I used to think I couldn't eat it, but after I left home from school, I missed it more and more. 」
It is necessary to give outsiders a science popularization of food. Chongcai, southern Sichuan is called Chongcai, western Sichuan is called Chongchongcai, and the eastern Sichuan area is called Chong spicy cuisine. It looks a bit like cabbage moss, the old varieties are thinner, and the new varieties are coarserIt tastes a lot like wasabi.
People who like to rush vegetables pursue the feeling of rising momentum and tears alternately. However, if you want to punch vegetables, you still need a certain amount of craftsmanship.
There is a saying about the washing,Whether the dish is made or not is related to the person's personality and temperThe dishes made by the acute hot temper are particularly rushed, and the gentle and gentle ones are not rushed.
This is a fallacy, but a subtle relationship between food and human character in Chengdu.
How to make a flush, I found itRelatively standard practice,The kitchen god in my mind @Sister Ying of SakuraenThat's how to tame the washer:
Wash and dry the greens and cut them into cubes.
Wash the iron pot and spatulaBe completely oil-free. Prepare a sealable container that is oil-free and water-free.
*, pot and spatula heated,Keep oil-free and water-freePour in the diced greens and stir-fry evenly until slightly wilted
Remove from heat, fill the bottle while it is hot and tighten the lid.
Open the cap the next dayWhen I took a closer breath, I couldn't help but take two steps back, and my brain was blank for three seconds, which was too rushing.
Then start mixing, the seasoning is rich and thrifty, with salt, sugar, and red oilLike a depth charge, the strong mustard air rushed from the mouth into the skull and exploded deep in the head。It's a delicacy that isn't delicious, and you can't stop it.
Hubei people @娟姐 make chongcai, there is a slight difference, to chongcai for a day or two, wait for the vegetable stalks, vegetable leaves wilted off after chopping into minced pieces.
Don't put oil in the hot pan, pour the mustard chopped directly into it and stir-fry quickly, at most one minute, immediately start the pot and put it into a sealed jar; What's more particular about it is to wrap a towel on the outside to keep warm, cover it for a few hours and cool it completely, and then put it in the refrigerator.
Scoop a few spoonfuls every time you eat, add chili oil, salt and sugar, and mix well, it is a good meal.
I can't make it myself, but what should I do if I want to eat it?
Many towns and villages around Chengdu have chong dishes, and there are two bean soup shops selling in the urban areaWenji Mansion Temple Bean Soup, Shuijin Bean Soup,There are also some traditional Sichuan restaurants that also do it occasionally: Shufeng Garden has Chong Cai mixed chicken, Zigong Yanbang Jianghu Cai has Chong Cai green beans.
This kind of dish that highlights the tension of rice, I sincerely recommend that Sichuan restaurants study it carefully!