Chapter 49 side dishes for porridge

Although porridge and rice are different in thickness and density, according to my family's previous rules, the side dishes of porridge and rice are treated the same, which is different from the side dishes of white rice.The food is rich and rich, and he is the champion of Jintang Yuma; the porridge is cold and bright, and he is a scholar who lives in seclusion in Dongli. Mr. Xia Mianzun said that when he met Master Hongyi, the master only ate a plate of pickled vegetables, and said indifferently: "Salty has a salty taste." We don't mention the Buddhist nature of Zen, but this sentence is not far away.When eating porridge as a side dish, the saltier the better, the taste can only be tasted between the pickles and light porridge.Therefore, the dishes served with porridge should have a heavier taste.Fresh vegetables can't be strong, so it's always a variety of marinated sauces.

My grandmother is good at cooking two kinds of porridge: dried pickled radish and salted peanuts.She pays attention to one layer of salt and one layer of radish when making dried radish, and puts it in a stuffy bottle, and sometimes throws some fried soybeans into it.One summer, I opened a can to eat it. It was too salty, and I deliberately wanted to pickle my tongue like a stick of brine.Grandma has a plausible argument: eat porridge with salt, you can eat less radishes and drink more porridge-this is also a secret way to save money in the old age.The radish is originally crisp, but after being marinated, it becomes more tenacious, firm but soft, and eaten with crunchy fried soybeans, like a slow doctor with a thunderbolt.

In the south of the Yangtze River, people who love to eat dried radishes will be fascinated by pickles.Mr. Wang Zengqi wrote that most of the pickles come from the soy sauce garden. After the soy sauce is produced in the soy sauce garden, the pickles are also close to the water.Mr. Wang is from Yangzhou, and it is also popular to eat Yangzhou Simeizhai pickles in Wuxi, my hometown.The whole of Jiangsu is very obsessed with shredded things, and the pickles are preferably shredded.The combination of cucumber, lettuce, radish, ginger, pagoda, etc., is deliciously marinated in sauce.The advantage of eating pickles is that the taste is uneven and fine: cucumber is refreshing, lettuce is smooth, radish is tough, ginger is pungent, and pagoda vegetables are weirdly tender and crisp.Porridge with pickles is better than rice, because the porridge is thicker, whiter and thicker, which contrasts strongly with the strong flavor of pickles.However, some of my non-Jiangnan friends are not used to it, and they all think that Yangzhou pickles are too sweet.

My dad is from the south, but he wandered around when he was young, which resulted in a strong taste. He thought dried radish was too simple and honest, and pickles were too inky and delicate.He likes to eat garlic when serving porridge, so he took me into the business together.When I was a child, I didn't know the power of garlic. I thought it was the kind of candied garlic that my mother ate, so I peeled it painstakingly. I really had the sense of absurd comedy of "opening a box and hiding a box inside".Finally peeled off a little bit of garlic, ate a mouthful of frowning teeth and nose choked, far away from the water did not save the near thirsty, and hurriedly took rice to save his life.Of course, after mental preparation, raw garlic is really a good recipe for porridge. The radish needs salt, which is an external flavor, and the garlic is naturally strong, and the tongue is like a small bomb.

Pickles are found everywhere, and seem to come in different varieties.Fan Zhongyan has a story about cutting off his porridge, and it seems that there is no decisive difference between then and now.Pickled vegetables in the south of the Yangtze River like to use potherb mustard, also known as potherb mustard. The taste is salty and delicate, like a white-faced scholar with an interesting conversation. It is a match made in heaven with edamame and shredded pork.Eating pickles in Beijing seems to be shredded mustard greens, which is different from the south. Some friends say that the authentic ones have to be served with chili oil.I can only imagine.

I privately think that the greatest achievement of porridge is kimchi—of course not the Korean drama version.In recent years, the word has been flooded, and even the mention of kimchi makes the whole world think of spicy cabbage on the Korean peninsula, burying the greatness of Sichuan kimchi.When I went to Chongqing and Chengdu, I saw kimchi jars at my friend’s house. Some kimchi are boiled vegetables, such as lettuce, which can be eaten in a day or two; deep-water vegetables that have been soaked for a long time, such as ginger, garlic, and radish, have rich connotations and ever-changing flavors. Magic, the depth is no less than winemaking.After a long time, the kimchi jar has become a treasure bag. Kimchi is readily available, and it is no problem to use it to soak chicken feet or pig ears.It is said that Sichuan cuisine is sweet, spicy, fragrant and has all kinds of flavors. However, in recent years, everyone has labeled it as spicy, which is actually underestimating Sichuan cuisine.Same goes for kimchi.Good kimchi has a unique taste of natural fermentation, which is fresher and tenderer than pickles, but its taste is sweet, sour, spicy, deep and subtle, and it is the result of time brewing, which is fascinating.There is only one small obstacle: Sichuan pickles are often too spicy, and few people can pass this first level.A friend ate the kimchi I brought back to Jiangnan, and it was too late to think about other flavors except spicy.Of course, the hotness of the Southwest itself is also a wonderful recipe for porridge. The peppers with scallops dried in the countryside of Guizhou are also good for porridge.

After all, Sichuan pickles and all kinds of pickled vegetables in other places have a similar situation: the taste is mellow and heavy, so the local people think that there is nothing wrong with the world, but foreigners may not be used to it, and there are even cases where it smells bad and delicious .There are many similar jokes about pickles in foreign countries. For example, there is an old joke in the UK that mocks Russians for eating pickles for a long time, and they themselves become pickles.In the game "Final Fantasy 9", Knight Steiner took a mouthful of pickles from Lindblom City, fell on his back, and said happily while suffering, it was really exciting, but delicious.Sichuan pickles are similar to this: good or bad, it's all about the taste.It's just served with porridge, it's really like a charming witch meeting a fair and kind scholar, the style is hard to describe.