Xiangxi · Preserved Eggs with Preserved Pepper : Burnt Fragrance in the Stove Fire
In the characteristic stilt house of the Tujia people in western Hunan, my grandmother always had a pair of fire tongs ready next to the stove that was burning red.
Throw the green chili pepper into the embers. After a few minutes, the skin will be as black as charcoal, but the inside will collapse and become juicy.
While it's still hot, tear off the scorched skin, and the green pepper meat meets the amber-colored preserved eggs in the wooden bowl. Pound it down with the wooden pestle, and the spiciness of the garlic cloves and the softness of the eggplant are instantly activated.
The burnt aroma is the unique wok aroma of firewood. It is mixed with the alkali aroma of preserved eggs. It is very spicy and overbearing.
The locals call this "pounding". In the process of pounding and pounding, the greasiness of the meat is dissolved, leaving only the authenticity and warmth of the vegetable food.
Northeast·Potato stewed with beans : thick oily red sauce in the black earth
In a farmhouse on the banks of Heilongjiang, the shelves are covered with beans in June and new potatoes are still covered in mud.
Heat the iron pot, put the pork belly in and stir out the fat, pour the "green beans" into the pot and stir-fry until the green color becomes darker. Cut the potato pieces according to the hob and put them in. Pour the soy sauce along the edge of the pot and let the aroma of the sauce spread with the sound of "sizzling".
Bring to a boil, then turn to low heat and simmer for twenty minutes until the soup thickens and hangs on each string bean.
The potatoes are in a soft state, fully absorbing the gravy, and they will break apart with a gentle pinch with chopsticks. The green beans have a waxy quality without being sticky, and carry the unique salty flavor of Northeastern soybean paste.
When this dish is served, the child can eat two bowls of rice. Who said vegetarian dishes are tasteless?
That's because I haven't encountered the honesty and reality of Black Earth.
Yunnan Fungus Feast : A natural gift from the mountains and forests
In Yunnan during the rainy season, wild fungi are the protagonist.
There is no need to perform complicated cooking operations. You only need to take a mushroom, remove its stem, place the cap side down in a pan, and roast it slowly over low heat.
Within three minutes, clear juice oozed from the mushroom nest, which was the concentration of mountain spring and umami.
Sprinkle some sea salt particles, lightly sprinkle the rosemary, and the juice suddenly explodes between the teeth when you enter it, so fresh that it makes you squint your eyes.
In the homes of the Bai people in Dali, there is a cooking method called "steamed vegetables with mushrooms" that shows wisdom. A copper pot is placed on the charcoal fire, and matsutake slices, enoki mushrooms and green-head mushrooms are spread on the upper layer, and rice is placed on the lower layer.
As the steam rises, the fragrance of the mushrooms penetrates into the rice grains, and the glutinousness of the rice feeds back the mushrooms.
When the lid is opened, the golden yellow grass, orange-red chanterelles, and light blue green head mushrooms seem to have brought all the autumn colors of Cangshan Erhai to the table.
Sichuan Steamed Vegetable Trio : The Code of Fragrance in the Bamboo Cage
In the steamed vegetable restaurant next to the old teahouse in Chengdu, the bamboo steamers are stacked higher than a person.
There are three specialties in the vegetarian steaming of Chengdu people. One is the steamed broccoli with garlic, which is very green in color. The minced garlic is first fried until golden and then steamed. In this way, the spiciness is completely removed, leaving only the sweet aroma; the second is steamed carrots with vinegar. Mix the filaments into Baoning vinegar and steam for five minutes. At this time, the sourness becomes softer and the sweetness of the carrots is completely awakened; the third is steamed enoki mushrooms with black pepper. Chop the black beans and place them on the mushrooms with wild pepper. The steamed juice is more delicious than the broth.
This steaming method locks in the moisture of the vegetables and retains their color without a trace of oil smoke. However, it brings out the complex aroma of Sichuan flavor to the extreme.
Your child doesn’t like vegetables?
I have never seen the beauty that fills my eyes when the steamer is opened.
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