In Chaoshan, if you don’t eat braised food a few times a week, you will feel that something is missing. Various ingredients are made into flavor and participate in the local daily diet. However, the steps for braised food are complicated, taking as short as a day, or as many as a few days. What can you do to allow people to enjoy the beauty of braised water in time? What will the taste of using brine as hot pot?
hotpots and flavors are inseparable from the ever-changing soup base, Jilin Yanbian After beer is heated, the locals use beer to produce aromatic lipid compounds and invent beer hotpot. The people of Wenchang, Hainan, take a step forward on the basis of wine, and make the fermented wine lees into a unique dregs vinegar soup. Don’t think that sand tea is just a dip sauce. Chaoshan people who went to Southeast Asia brought it back to China. Later, people improved the sand tea soup base. In addition, the soup base world is even more like the Eight Immortals crossing the sea, each showing their magical powers. Do you think you are adding soup base to hot pot? No, you are injecting soul into it.
Jinyue City, known as Laoxia, in the jianghu, it means thin in Chaoshan dialect . He has a good appetite that does not match his appearance. In Longdu Town, Chenghai, Laoxia has a brine hotpot restaurant. It does not open during the day and only does night trading. Although it is not in the bustling night market, delicious diners can always come to you.
Goose gras . Goose intestine is the standard for brine hot pot. In the same pot of salty and fresh brine, as the different parts are put into the pot, the crisp, soft and glutinous taste is staged in turn. In Chaoshan, goose and brine are a pair of synonyms.
Shantou Chenghai, the birthplace of Chaoshan braised goose , there are nearly a hundred geese factories , lion-headed goose , the sarcoma on the head is well developed and lion-headed. In addition, it is a huge body, and it is called the world goose king. Old goose with goose crowns are often used to make braised food.
What Jinyuecheng wants to choose is the tender goose that grows quickly because of the large amount of bran and coarse grains. They accumulate enough flavor substances in their bodies and the taste will not be too hard. Only in this way can they withstand the test of hot pot.
Fresh goose intestines retain part of their fat while removing excess fat in order to find the best balance between crispy taste and oily sweetness. The originally crystal clear and moist goose intestines will only take a few seconds to simmer and cook the muscle fibers will shrink and become firm and elastic, while the wrinkles that are difficult to distinguish on the naked eye are covered with the aroma of brine.
Braised goose The purpose of the earliest appearance in Chaoshan was to worship. The Double Ninth Festival is approaching, and the old shrimp and mother want to make whole goose. Even outside the festival, braised goose is still an indispensable delicacy in Chaoshan people's lives. Every household has its own brine formula, which is different and cannot be copied.
The locals don’t even remember which delicious guest had a sudden idea. They deconstructed the braised goose and created a fresh species like brine hot pot, bringing the taste of Chaoshan brine to the extreme.
On the land of China, the brine pattern has different flavors. Compared with the sweet aroma of northern brine, the spicy aroma of Sichuan brine, and the salty aroma of Chaoshan brine. More than ten years ago, Lao Xia, who was working outside, returned to her hometown after unemployed. At that time, brine hot pot was emerging. Lao Xia learned the recipe of brine from her mother and borrowed money to open this hot pot restaurant with his wife.
with goose oil to bring a unrestrained animal flavor, which is the most unique place for Chaoshan brine. Twenty spices such as grass fruit , bolognese , twig , twig , hamster leaves, etc. put a rein on this wildness, making it more docile, and the subtle differences in the ratio determine the quality of a hot pot restaurant's business.
garlic is the trick of old shrimps. Fresh goose oil cooked and fried raw garlic. The sulfide in the garlic decomposes when heated, and the spicy dissipates. The color is refined until it is slightly yellow. The burnt aroma is mixed with the fat aroma of goose oil, adding a more complex aroma layer to the brine hot pot.
carefully braised raw soup base, plus a spoonful of fried garlic that has just been cooked, a pot of braised hot pot is about to debut. At this time, only one ingredient can fully realize the potential of such a pot of soup base.
lion head goose foie gras color is powdery, with a fat content of up to 50%, with a delicate taste, dense and smooth texture. Chaoshan people call it powder liver. In traditional brine, the powder liver can be cooked for 40 minutes and can be taken out of the pot. Press and slice to ensure that the powder liver does not break, the fragrant and soft and glutinous, and melts in the mouth.
In the brine hot pot, cut the fresh powder liver into thin slices and simmer for five minutes. The surface is wrapped in braised aroma and sweet inside. If it is as soft as frozen, dip it in garlic vinegar, the sour taste enhances people's experience of salty freshness and becomes the finishing touch to open the entire brine hot pot taste feast.
Now in the city of Shantou, traditional braised food has undergone new changes. Smart Chaoshan people also added seafood to the brine hot pot, and the land and the ocean meet in the boiling hot pot.
20 Double Ninth Festival, because of the epidemic, there is no grand occasion of worshiping ancestors in previous years, but Chaoshan people still uses their own way, a braised goose and a few plates of tribute cakes, hoping that the blessing of ancestors will be able to support a home with a pot of brine. This is a little lucky for the old shrimp. And such a story is not only played in Chaoshan. The supporting characters on the original table have their own stage in the form of hot pot, which tells nothing more than the wisdom to obtain flavor and the secret to refining happiness.
