Chapter 45 Finely chop to make saozi

There is an old joke about two field men chatting, guess: What do you think Chairman Jiang eats every day?Answer: It must be a bowl of dry noodles, and the oily spicy peppers are still red.This is a model for many jokes: the people below can't guess the life above, so Wu Chengen fantasizes about the gods in the heavenly palace, and also greedy for a few ginseng fruits and flat peaches; Unexpectedly, his son Sima Zhong asked the classic "Why not eat minced meat?" Minced meat should be porridge, and meat can be chopped into porridge, which is a lot of effort.Anyone who has worked in the kitchen knows that at this point, the value of handwork is worth more than meat.Lu Tixia ran to trouble Zhenguanxi, and asked him to "finely chop and make sausages" with lean meat and fat meat plus an inch of golden cartilage.No matter how vain and evil Zheng Daguan is, he can be regarded as a well-known local butcher who can afford a mistress.Minced meat is obviously much more difficult to make than minced meat.

But when it comes to taste, meat saozi seems to be much better than minced meat.Many noodle dishes in the north are all about meat noodles.The early Danzai noodles in Taiwan were also supported by meat dumplings.Meat saozi is like the curry sauce in Indian cuisine, or the peanut sauce in Beijing shabu-shabu, it is the touch that turns stone into gold.Thinking about the advantages of meat saozi over meat, first, it is thin, so it is easy to taste; For a good pork sausage, the first thing to do is to have a good seasoning.For example, Danzai noodles, it is said that the very authentic meat soup in the past is made of fish bone and shrimp shell soup. Garlic sprouts, mature vinegar, eggs, and day lily make up the flavors, just like many sisters in the Grand View Garden paired with a precious jade, the meat is really a blessing for generations.

But in fact, apart from the seasoning, the saozi itself is somewhat particular about how well it is cut.Lu Tiha and Zheng Daguan tore their faces, swished their faces and slapped Xunzi on the face.Lao Zheng is not willing to take out a knife, but we have to applaud Lao Zheng.Because the article said at the time that "the meat rained for a while", it means that the meat was neatly broken up, but it has not yet reached the state of illusory sand and dust.When I was a child, I watched old people chop meat, and I always felt that they could not cut it into pieces. At that time, people always said that I was stupid, and said that if I cut too much, the meat would lose its taste.Later, when I read Mr. Liang Shiqiu's writing about lion heads, "cut more and cut less" and "do not chop into pieces", I generally understood it somewhat.It is said that the most authentic lion's head is deeper, and it should be roughly chopped and finely chopped, and it is best to cut it into a pomegranate size.If the meat is cut too finely, the bones, chewiness, and soul of the meat will be lost.How can it taste like some dead meat?

Of course, there are also places where there are different opinions.Liang Shiqiu said that the lion's head is called Sixi Wanzi in the north, which doesn't seem quite right.Because as far as I know, Sixi meatballs are to be fried, but the older generation here in Jiangnan say that the most authentic lion's head is put into a bowl and simmered with charcoal base. Generally, meat dumplings are made into meatballs, and the dilute gorgon powder is carefully squeezed into balls slowly.This requires Huang Rong's skillful hands, because if the fleshy meat is thin, it is like a girl's face.There is another old practice in Wuxi, my hometown, which is to stuff the meat gluten into the gluten, and let the gluten help it shape and shape the body-of course the process is more complicated.When my dad likes to be lazy, he often finishes a meal of braised pork at lunch and leaves the soup, which is used for dinner to deal with gluten-stuffed meat.The oil and gluten in the gravy squeaked and squeaked, and the eyebrows were smiling, and I admired the match made in heaven.

Another benefit of meat sausage is that it gives fat meat a chance to serve the country again.Originally, in this world, except for experienced braised pork eaters and garlic-paste meat enthusiasts, people who love fatty meat will be regarded as gluttonous monsters, and the whole table will frown, but it is this stuff that makes fat meat come to light again.Seven thin and three fat or six thin and four fat or other ratios can be matched at will. In short, fat is indispensable. If the meat saozi is a body, the fat is the soul and spirit.Only when the fat is on the body, the fleshy meat will be full of muscles and bones, and look alive, otherwise it will be described as haggard and lifeless.Fat and thin scorpions are meaty and tender, and they don't need to be chewed at all. This kind of well-behaved, clever, smooth and sensible is the personality of Fatty.

The saozi is further dismembered into porridge, which is almost minced meat.It seems that there are relatively few people who really drink minced meat, except for some perverts in ancient times, such as King Zhou who let Ji Chang eat Boyi Kao.In modern terms, it seems that minced meat is just one step in the process.As mentioned above, the minced meat itself is not very tasty. It would be a pity not to make it a little different. "God of Cookery" is a good example: Karen Mok flipped an iron rod, smashing a piece of beef into a meat paste, and used it to make pissing beef balls.Fish balls, beef balls, and all kinds of balls that can be used for shabu-shabu are mostly made of meat paste.Of course, the most prosperous place for fish balls and beef balls is Guangdong, and the food there has already surpassed the general thinking, and has reached the level of complexity and art. Due to the excessive thinning of the meat paste, the original appearance of the meat cannot be eaten. For them , It’s just getting closer to the realm where the eggplant is just “slightly eggplant-flavored”.