People are always like this, eating when they are happy and eating when they are sad. It seems that there is nothing that cannot be cured by Food. In order to satisfy their cravings, people have slowly learned to make up their own names. The season has also become an excuse for many people to satisfy their cravings.
There seems to be a certain connection between food and season, such as eating hot pot in winter and popsicles in summer. However, sometimes there is no standard answer. For example, the summer, some places pay attention to drink porridge, some pay attention to eat.
Perhaps, seasonal for food, more is the freshness of the ingredients, to catch the right Time, the ingredients can play its most perfect flavor, as for what seasonal eat what, from the taste of the words, more depends on personal appetite it. For example, summer hot pot, winter popsicles; for example, Chen Xiaoqing likes to eat cold noodles in winter, as if sucking a cool air can be more in line with the winter.
When the summer arrives, spring will disappear overnight. No wonder some people say that the beginning of summer is the only way to know that spring is shallow and summer is deep. This year, Guangzhou’s southern days are not obvious, and the memory of spring is not so wet.
The summer in the south is always related to heavy rain. That year, I was caught off guard by the strong convective weather, which drove me into a restaurant to escape the rain, a burst of rice fragrance straight into the taste buds, stirring the heart – the storm outside the house smashed, or eat a meal and then leave it?
Push open the old door, creaking like an old actor singing, full of dust. Not many people inside the store, behind the haze of steam, the kitchen is arranged in rows of earthy yellow casserole, tinkling between the aroma.
The restaurant’s white décor still looks clean, just painted walls are excessively white, and the boss’s wife sits droopingly at the front desk, expressionless, as if only skimming a mouth to teach a living thing. “bacon, sausage, preserved duck, nest eggs, eel, beef cake ……” seems to be every kind of ingredients are very delicious, see I still can not decide, the boss lady directly flung over the menu, rushed to the kitchen shouted: “preserved rice nest an egg! “
See my face confused: “Don’t worry, this is the signature of the pot rice. “See me still hesitate,” find a place to sit yourself! “She skimmed, chin towards the corner of an empty seat pointed out.
I sat down anxiously, and for the first time found that the chin can also point the way.
Boiled rice. One of the pride of the Guangdong people, other pride there are shrimp dumplings white cut chicken braised squab pigeon honey sauce barbecue crispy roast pork unicorn sea bass pepper and salt Settsu prawns garlic bones white-hot shrimp fried beef river old fire beautiful Soup ……
As a representative of staple food, the rice requirement for boiled rice is relatively strict. Generally use long silk seedling rice. The rice is slender, oily and crystalline. The rice is first soaked in water, and the rice grains can better absorb the fragrance of ingredients and soy sauce when simmering at high heat to achieve another magnificent transformation of rice.
Each container named after the food, are not no story of “female students”, pot rice can stand out in many staple foods, and its “Casserole” has a lot to do with it. Casserole, also known as a pot, casserole heat transfer, heat evenly, the upper layer of rice heat in addition to heat transfer from the walls of the pot, there is a reflux of steam stew cooked; the bottom layer of heat more directly, the appropriate fire can bake a beautiful layer of rice char, that is, potpourri.
Imagine lifting the pot from the side of the pot, sizzling and crisp, and then mixing it with a bite of the soft, sticky rice on top, even without adding ingredients, the richness of the taste can be said to be the greatest respect for the rice. The horseshoe crab kuey teow is placed in a pot and licked over a gentle fire, with the frying pan bubbling and the outer ring of horseshoe crab kuey teow’s skin partly crisp, much like the potpourri, and dipped in chili and soy sauce to eat while it’s still hot and fragrant.
A pot of rice, rice cooked to a variety of states, but also to ensure that the pot can not be too burnt, so you can see how high the pot rice on the fire experience requirements. And do the same as the taro, there is no certain experience, either the fire or a slight difference in moisture, taro tossed into shredded taro in minutes.
Watching the chef nimbly lift the lid of the pot and put in the spices, the rice grains quickly filled up under the heat, the bottom of the casserole was licked brown-black, and the sausage bubbled with oil and aroma. This pot after putting the ingredients, that pot will be cooked, the chef nimbly take care of the pot of pot rice, as if the magician of time, always just right to simmer out the pot.
“Hot! “The boss’s wife is still so provincial word, she crisply and sharply to the pot of rice in front of me, the pot lid open, sausage and bacon flushed with oil, the steaming heat seems to shiver slightly, the rice is full, crystal clear, eggs lazily spread on the rice, the egg white has long been cooked into white, like a layer of The egg yolk was also cooked through, and when poked with a spoon, the half-cooked egg yolk slowly flowed out and slowly dyed the white rice, coating the rice with the happy egg.
The insulation of the casserole was excellent, and each bite was as hot as if it had just been put on the pot, with some diners blowing and drooling at the same time, and some inexperienced ones shoving a bite of rice directly into their mouths and blowing hot.
The chewiness of the bacon and sausage need not be said, a mouthful, lips and teeth, eating the taste of the past, a kind of sealed dust and dried for months of delicious. Under the high temperature steaming, preserved taste nirvana-like rebirth, Cantonese sausage salty with sweet, the more chewed the more taste, Chongqing is said to have spicy sausage, I really do not know what kind of taste.
Taste and seasonal balance, the warm spring breeze blows away the ice sealed for a year, and the summer sun gradually becomes hot and spicy. If you are afraid of getting tired of the meat, you can get a few vegetable hearts and spread them on the rice, and cook them together with the meat and rice.
Drizzle with special soy sauce, spoon some rice, covered with red powdered salami slices, open your mouth wide and eat into your mouth, chew slowly, the fragrance of rice wrapped in egg burst in your mouth, the aroma of salami around the tip of the tongue through the nose straight to the brain, soy sauce in the soy sauce to color the rice but also to enhance the freshness, the trace of sugar in the soy sauce with a hint of sweetness, and the sweetness of salami entwined, waking up all the taste buds, rainy day air The depression in the rainy day air was instantly swept away. The first of these is a bite of pot roast.
The three greetings for the beginning of summer are: the first greeting is for the cricket, the second greeting is for the earthworm, and the third greeting is for the king’s melon. The so-called spring and summer growth, everything is rising up, mayflies are calling, Life in the summer always seems so impatient. Even though sometimes it will encounter heavy rain, even though sometimes it will be scared to death by lightning and thunder, then go to a restaurant on the street to hide from the rain.
People eat their meals, worrying about their worries and celebrating their celebrations, and the rain is too heavy to quench the happiness that comes with the smell of rice. I wiped my greasy mouth with a paper towel, wrapped in the fragrance of rice from a whole rice pot store, pushed open the door and went Home.
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