Return To 1977 Chapter 414: Little material
lnmao.org, the fastest update to return to the latest chapter of 1977!
It should be said that "ethnic restaurants" still retain the legacy of the old days. The obvious characteristics of "fine selection of ingredients, fine processing, fresh soup and strong firepower" have not been thrown away.
It's a pity that Hong Yanwu is quite slanderous towards the little stuff here and doesn't like it very much.
Because historically, the seasoning characteristics that "Shun Dong Lai" has always promoted are just "complete".
Tahini, Shaoxing wine, soy bean curd, chive flowers, braised shrimp oil, chili oil, Sichuan pepper oil, soy sauce, rice vinegar, oyster sauce, fish sauce, yellow sauce, MSG, sugar, salt, pepper, allspice powder, coriander powder , chopped green onion... Linlin has about twenty kinds in total, all of which are served to you in a small bowl.
Except for a bowl of prepared semi-finished base, the rest is prepared by the guests themselves. There is no real ready-made food here like other restaurants.
So Hong Yanwu always felt that the snacks here were not delicious. The base was already strong and had a strange smell, but after he added some soybean curd and chive flowers, it became even more salty.
He even felt that many of the more than 20 kinds of seasonings were unnecessary. They were just a formality in the store just to look good, and they actually caused trouble for others.
But this time, his father taught him a lesson that completely overturned his previous stereotypes. Let him know that the "Shundong Lai" seasoning is not just in vain.
Hong Lucheng was once a frequent visitor to "Shun Dong Lai". His seasoning method was taught by the son of Ding Ziqing, the young shopkeeper who came from "Shundong" back then. There is a name called "Tiao Qibao", which is the most authentic.
Of course he knew that the children in his family were inexperienced in this, so he demonstrated it to everyone with interest and patience while talking and doing it.
The specific blending process is that in addition to the base ingredients, cooking wine, shrimp oil, soy sauce, and rice vinegar are first added. After stirring evenly, add the soybean curd and chive flowers, stir clockwise with a spoon, and finally add chili oil according to their respective requirements.
According to Hong Lucheng, the traditional base of semi-finished sesame paste contains unique Arabic spices and tangerine peel, amomum villosum, cardamom, nutmeg, kaempferol, angelica dahurica, etc. This is a unique secret recipe.
But this thing alone cannot be regarded as the real base material. Because it can only cover up the mutton's mutton, seven other essential things must be added to highlight the deliciousness of the mutton-boiled meat.
Moreover, when adding this "Seven Treasures", you must follow the principle of putting liquids first, solids last, and not touching the bowl when stirring. Stir clockwise to ensure that the stirred seasoning does not spread out.
Only by completing this step can the bowl of base material be barely prepared and can be used to dip the meat.
At this time, other seasonings have room for free play. Each of them can continue to add their favorite flavor according to their own preferences.
No matter what you want to put in it, you must not forget that in the mixing principle, you must follow the five words "spicy, spicy, braised, bad, and fresh". Otherwise, adding something sour or bitter at will will destroy the balance of taste.
As for his personal habit, he likes to add some fish sauce. Because the unique fishy smell combines with the aroma of the mutton itself, forming a unique fresh aroma. Their mother, Wang Yunlin, likes to add some sugar to make it sweeter.
Hong Lucheng finally said that he had some tips. There is also something to be particular about when eating.
Never dip the meat into the sauce without hesitation, otherwise the mutton on the chopsticks will be full of the flavor of the seasoning. Over and over again, the sauce in the bowl will leak out when the soup is too much, and it will lose its taste.
The correct way is to use chopsticks to hold the mutton and sweep it around the edge of the bowl. The seasonings will be enough to set off the mutton perfectly without covering up the original taste. That's just right.
"Today's hot-boiled mutton, you guys can eat it with open mouth, I'm sure it's okay. Only here is the most complete seasoning. No other place can do it. No shrimp oil, no fish. Lu, is it considered hot-potted mutton? I’m also telling you that if you don’t eat hot-potted mutton with such comprehensive ingredients once in your life, you won’t be considered a person from the capital, hahaha..."
Hong Lucheng was joking and finally moved his chopsticks first.
Not to mention, Hong Yanwu and his brothers and sisters followed closely behind, trying to do what their father did. Don't add anything else, this bowl of basic seasonings alone is already very delicious.
Refresh yourself and satisfy your cravings!
An ordinary chopstick of mutton, with just a few condiments, turns into another wonderful taste that contains endless happiness.
It gives people the feeling that even if they dip a piece of bad wood into it, it will turn the piece of wood into a magical, appetizing delicacy that can be easily swallowed.
Fire light, meaty smell!
From the boiling copper pot to the tangy aroma of chopped green onions, there is nothing that does not bring joy. Everyone in the Hong family just cared about feasting and almost swallowed their tongues.
They have never thought that there are such fragrant and delicious things in the world.
Comfortable, really comfortable!
Life has meaning only when there is oil and water in the belly. No wonder God created man with his belly in the middle. It is indeed the center of life.
The mouths of each of the children of the Hong family were occupied by mutton slices dipped in condiments. They were fascinated by the taste of coriander in their mouths. Be conquered by this wonderful combination of the essence of heaven and earth.
The ability to speak seems to have degraded to prehistoric times. Everyone's mouth only has the function of chewing.
Hong Yanwu really couldn’t help but admire his father’s knowledge in eating. In this way, he suddenly became enlightened like an enlightenment, and completely understood the problem that had been puzzling for him.
It turns out that the pace of life in those days was slow, and the people who could afford and like to eat hotpot mutton were mostly patrons who had their ancestors in the capital, had money, status, and a certain background and quality.
These people not only love to eat, but also eat it. Naturally, I am not satisfied with the fixed ingredients, and of course I like to make my own.
The seasonings of "Shundong Lai" are designed to cater to this demand and allow everyone to mix them according to their own tastes and habits as much as possible. This gives customers a great degree of "freedom", which reflects from one side Its "humanization" and "personalization".
To put it bluntly, this is the private customization of high-end catering in the past era. This is the "DIY" model that is highly praised by people today.
Of course, people who know how to eat will become more and more beautiful as they eat, and they can enjoy the unique and wonderful benefits of having a sense of accomplishment.
But if you don’t understand, the stick will become muddy, so how can it be delicious if you mix it together randomly?
Hong Yanwu asked himself, if his father hadn't taught him, how would he really know these skills? In my previous life, I was just a fool of the poor and the rich.
In order to make money, businesses that open hot pot restaurants often open chains in large quantities. In order to ensure quality and convenience, they pursue a standardized taste. This completely ignores individual appeals.
Even more common people believe that eating hotpot at home is the most economical option, and eating it outside would be a big loss. They go to the supermarket to buy low-quality frozen meat and packaged instant seasonings, and enjoy the meal. Maybe they will never go to a hot pot restaurant to eat mutton-boiled meat.
But little did they know that their family banquet was far from the real mutton-shabu.
It is natural that "Shundong Lai", which adheres to the old traditions and unique exquisite services, will become more and more alienated from people with the development of modern society, becoming more and more out of date and criticized by others.
But who should be blamed for this responsibility?
Hong Yanwu personally feels that both the store and the diners have their own shortcomings. In fact, no matter which side, it is a big self-righteous joke without seeking a clear explanation.
This is just like what some leading eunuchs in the Qing palace once lamented.
"I think at the beginning, many of the rules in the palace were good. But as time went by, everyone forgot the reason why these rules were established in the first place. They only knew that no matter the reason and no matter what happened, they had to copy them. In the end, it was contrary to the original intention, and a lot of ridiculous things happened that were not clean up..."
Different from men, women's emotions are more delicate, and they are most likely to be sentimental and sentimental.
Looking at the thin and tender mutton slices, bright red and regular, lying on the clean blue and white porcelain plate.
Wang Yunlin seems to have never seen or eaten hotpot mutton in a century.
In the haze of steam and fire, I looked at the excited faces of my close relatives sitting around me, all of them devouring their food. Seeing the chopsticks in their hands going back and forth between the meat plate and the hot pot a thousand times, she wanted to say something.
But in fact, she couldn't say anything. She also wanted to smile, but she couldn't. It was even less possible for her to concentrate on eating.
For no other reason than she felt sorry for her own children.
The children of the Hong family have suffered too much. Except for the eldest, the other children never had a good day. Nowadays, even a meal of boiled mutton can taste so delicious. As a mother, can she not feel sad?
"Ouch! Oh my God! How old are you? You can do it all for one person..."
Suddenly, Hong Yanzheng shouted at Hong Jun. He also tried his best to prevent Hong Yanwu from giving meat to his son again.
"Don't give it to me anymore. That's pure meat. Little four is here! Be careful that this kid accumulates food..."
But Hong Yanwu said, "Brother, don't make a fuss. When the child is growing, just let him eat. He is not stupid, can he still eat if he can hold on? Besides, what if he really eats it? , at worst, I’ll just take a lactase pill when I get home, not to mention you’ve done four dishes yourself, I’m watching...”
Well, this number shocked the whole table and made Hong Yanzheng laugh. Of course it was an embarrassed giggle.
But this little episode made Wang Yunlin unable to bear it any longer. As a mother, she quietly turned away from the laughter of her children and wiped away the old tears with a napkin...
Only Hong Lucheng noticed this scene. He stopped using his chopsticks unconsciously and quietly held her hand under the table.
After returning, the children of the Hong family were all in high spirits. After eating and drinking, they fell asleep.
The old couple lay awake late at night.
On this night, they lamented the human affairs for decades.