It is not only convenient to keep cooked food that you can eat at any time in the refrigerator, but also a must for modern life. But if you think about it carefully, this is the way of survival for all the nations on the earth from ancient times to the present. Melting, fermenting, drying and baking are all cooked foods other than cooking, and they are also the way to survive when humans preserve fresh foods. Traditional practices have become the food culture in various places over time, and the flavor has been preserved, and the original purpose has gradually become blurred.
A long-term opening, am I looking for reasons for my recent picture convenience? Recently, my refrigerator always contains vegetarian chicken made by "girls", the refrigerator room contains the next meal to eat, and a few in the cold storage can be used to eat at any time. After removing from the refrigerator, just slice and drizzle some lemon juice or fruit vinegar, and sprinkle some tart flowers to make a plate of high-quality protein.
The raw material for making vegetarian chicken is bean peel, knead it with your hands and stir it into the flavoring ingredients, wrap it in the process of shaping, and at the same time give the tampon nature to change the original taste of the bean peel. Use cotton cloth and cotton tight vegetarian chickens to steam and cook them in the steamer first. At this time, the vegetarian chickens with a smooth body have been shaped. After unfolding the cotton cloth, put it back on the large pot, and then use sugarcane skin as smoked ingredients to create a coffee-like outer layer skin color, and add a natural smoked aroma to the original flavor. After a series of complicated processes, the vegetarian chickens at this time and the commonly seen pigmented chickens are no longer comparable foods.
Tempering first and then cooking is one of the characteristics of Hunan cuisine. The Liu competition of the girl called her red food that the marinated food she made is the result of inheriting the culture of stoves. She grew up in a rural village in Hunan. In winter, she always had marinated pork belly on the stove in the kitchen. Using the heat and smoke from the stove, she burned the moon. The originally soft and fresh meat naturally dried and matured, making it hard and stool. The word "王" originally refers to the meat of a large piece. In ancient times, sacrifices used large piece of meat to express sincerity. Every year, glutinous meat was used to worship ancestors and gods. Therefore, December of the farming calendar was called the month of glutinous meat. It was made before the New Year, and eating glutinous meat became a natural custom.
More than ten years ago, the girl in the country was missing her home, so she tried to make a small amount of Hunan meat. Every year when the meat is cooked, she holds a meat feast and invites friends to enjoy it at home. When a friend had some food, he asked her to make more. Unexpectedly, the portion size increased year by year, and later a small smoke cabin was built, where I could lift up several hundred kilograms of pork belly at a time before I could receive the order for the handheld.
With very limited knowledge of Western soup, I asked the girl what wood to burn her meat. She said in surprise, "Wood, it won't burn, what's burning!" It turns out that burning meat is a gentle and environmentally friendly dish, without open fire, and the burning objects are far away from the fire source. She used dry rice shells, plus sun-dried grapefruits, orange peels and other natural fruit peels that are not easy to catch fire, so that they can sanitize and keep the smoke indoors dry, and spend more than a month to slowly dry the meat.
The result of slow work and fine work is one piece of fragrant and hard flesh. I bought half a piece in the market and took it home. The whole kitchen was filled with its fragrance. In addition to being fragrant, another feature of Hunan peasant is that it is hard and hard, and it can be preserved for a long time. When you want to eat, use electric steaming first, and it will be much easier to cut it into the knife. The steamed meat is red and oily in color, and can be single-only the protagonist. It can also be boiled with cabbage, or stir-fried with green peppers and garlic sprouts to create various changes.
