Before the radish decided to be single / first love lard / blooming seventeen-year-old garlic flowers / after the stew position / entangled on the pig’s feet / and with soft glutinous show of love / after the braised ball / lightning love beef / and parsley emerald show off / which makes the potatoes jealous / cynical / and then sprouted alone
Stir-fry radish in cooked lard, add shrimp and simmer it to be extremely cooked. Add chopped green onion for the start, the color is like amber. –《隨园食單-雜素菜单》
I have loved lard and radish since I was a child. My love for lard started when I ate fried rice with lard, the oily, shiny, fragrant rice, the happy feeling of nourishment and touch that filled my mouth! And I like radish from eating raw radish. I remember once the frost was over, my mother would buy some half green-skinned and half white-skinned radishes from the vegetable market, peeling the green-skinned half and eating them raw (crisp and sweet like a green pear, like eating sugar), and slicing or shredding the white-skinned half, frying them in lard, then adding rice Soup and salt to cook them. Although there is no Mr. Yuan Mei’s “simmered with shrimp”, but my mother will be extremely wise to add some minced pickled vegetables or preserved sea pepper to enhance the flavor and aroma, and finally sprinkled with a handful of garlic flowers to start the pot. This is a wonderful Home-made dish with an imaginable taste.
I once wrote an article for lard – “The Fragrance of Lard”, writing that when I craved lard and drippings, I used to go to the vegetable market to buy some lard and boil it at home, and eat the drippings secretly. But now I rarely buy lard because I found out that the lard in Beijing, like the pork, is also slaughtered in three months. The thickness of the lard and the aroma of the dregs are far inferior to that of the pigs that are fed cooked feed and are only fledged in about a year.
I began to play the idea in the first half of last year, must be from the old home to get some native lard to eat,. So last year just the day of winter, I couldn’t wait to ask my cousin back home to give me express more than twenty pounds of fat pig plate oil. The day I received it, I cut the oil into pieces and boiled it into oil dregs, I estimate that when boiling, the fragrance is radiated out for dozens of meters ah! As an added bonus, I invited a few of my friends in Beijing who are also lard lovers to join me for a dinner of lard and drippings.
The first course was crispy drippings dipped in sweet noodle sauce, wrapped in lotus leaf cakes with shredded green onions, and then stuffed into the mouth (one per person); the second course was hot noodles mixed with freshly boiled lard, soy sauce, sugar, MSG, red oil chili, chopped green onions, and ground peanuts (one tael per person); the third course was stir-fried edamame with minced fresh millet peppers, then added to the drippings and covered with a bowl of white rice (one bowl per person, one tael per bowl); the fourth course The fourth course is to boil glutinous rice in a pot, put some peppercorns and then squeeze it into a rectangular shape, then cut it into pieces and put it into a flat pan of freshly boiled lard and fry it until it is yellow on both sides (one piece per person); the fifth course is to mix the oil dregs with brown sugar to make a filling and wrap it into a big dumpling, and roll the outside of the boiled dumpling with a layer of soybean powder (ground soybeans fried with sugar), which is called internal and external fever (one per person). When I shouted “sixth course, fried dried beans with garlic, each with two taels of old white wine”, the foodies screamed that their bellies could not be filled.
I have also written an article for radish – “When radish loves mutton”. Seemingly a lonely bachelor radish, in fact, is not alone, it and pork, beef, lamb and even some wild meat have had a tangled love story, often causing the potatoes for the powder moist fat smooth, and eventually become a junior. Once, I had a whim to bring radish, potatoes and brisket to simmer in a pot to see who could get more of the love juice from the brisket. The result was that the radish and potatoes did not taste as good as they would if they were mixed with the brisket alone, but the brisket got the wonderful taste of a dragon playing with two phoenixes. The shredded radish in cold sauce is an expression of the radish’s determination to be single and to feed itself, and at most to bring along the minced cilantro as a garnish for the feast. It’s mostly cold and crispy, but sometimes it’s stirred with shredded seaweed or vermicelli to give off the flavor of a one-night stand; with shredded carrots, it’s tossed with a gay flavor.
In fact, radish is a popular lover, it can not only be combined with pork, beef, mutton, bacon, but also with lard, butter, mutton oil, wax oil and so on. One year we went to a friend’s house in rural Zhuozhou, Hebei to buy local chicken and local eggs, we went very suddenly, they did not have Time to prepare a good lunch for us, sister-in-law just fried a plate of local eggs with lard and scallions. Then she boiled a piece of leftover fatty lamb into drippings and poured a big bowl of shredded radish into the lamb oil and drippings and stir-fried it until it was cooked, then twisted a handful of cilantro and sprinkled it into the pan. The first bite of scrambled eggs with lard and scallions was chewed with white rice, followed by the second bite of shredded radish with lamb fat drippings and white rice, and I felt the pleasure of eating shredded radish like never before. macos/deepLFree.translatedWithDeepL.text
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