Chapter 50 Meat dishes for porridge

Yuan Mei said that vegetarian dishes are cooked with meat oil, and meat dishes are cooked with vegetable oil, so that they can be used together.I have a small inference based on this: hot porridge and hot rice should be served with vegetables, such as pickles, dried radish, kimchi, pickles, edamame, and warm with clear; cold porridge with cold rice should be served with meat, cold and thick.Of course, pairing cold porridge with braised pork is just like Li Xunhuan, who is in a green shirt, meets a heavy-tasting fat woman, and it is also awkward.Therefore, the meat used in porridge must be fat but not greasy.

Zhang Henshui had previously written about porridge with duck feet, which was about Baoyu eating at Aunt Xue’s house, but Tang Lusun suggested that he should mix ham with shepherd’s purse.The ham and steamed bacon are both salty, firm and chewy. Shredded and served with porridge, it is fresh and delicious with shepherd's purse.Liang Shiqiu said that pheasant pickles are excellent, but I have never tried them, but I have tried shredded roasted chicken to serve with pickles.White porridge with dark roasted chicken and pickles really whets the appetite.Dried plums and vegetables with braised meat and white rice are a masterpiece, but when served with porridge, it always feels a bit fat and greasy, without the sense of firmness.

Chongqing "Old Sichuan" has lamp shadow beef shreds. It is said that in the story of "Red Rock", the traitor Fu Zhigao was captured by the Kuomintang in order to buy this product to honor his wife, and many people with lofty ideals were deceived.Yet the shredded beef itself is innocent.Dengying shredded beef has all the benefits of porridge: slender, chewy, and fragrant and heavy, with a salty, spicy and sweet aftertaste, like flowing water in the mountains and a girl's mind, with nine twists and eighteen bends.The fragrant corned beef in many places in central Sichuan and Guizhou has a similar style, and the aftertaste is as mellow as its kimchi.Guangdong's roast meat is almost unrivaled in the world with wine and rice, but I'm not used to it with porridge.In terms of aroma alone, roasted meat may be unparalleled in the world, but the oil is too rich, and it can be soaked in richness when used for braised claypot rice, but it is too thick for porridge.

If it is used for porridge, smoked meat, smoked fish, smoked duck, or even chicken, wind meat, and dried salted fish, it is better than stewed meat and barbecue meat.It's not that the taste is inferior, it's just that the porridge is poor people after all, so the meat dish served with the hot porridge should also be a loose-shaped crane bone with black and thin articles hidden inside.If the article is full of brilliant talents, it is still suitable for rice and wine. Jiangnan generally believes that beans are half meat, so soy products, especially dried tofu, are mostly made of meat.When my father is lazy, he mixes shallots and salt with tofu for porridge, and when he is busy, he boils dried shredded rice.Wang Zengqi once said that hot and boiled dried shredded silk were the courtesy of teahouses in Yangzhou in the early years.For example, A: "I invite you to cook a dried rice today." B replied politely: "Just boil it, just boil it." But a girl from Yangzhou told me that there is not much distinction between boiled dried silk and boiled dried silk. Understood.I personally think that boiled dried shredded silk is suitable for rice and wine, and boiled dried shredded shredded rice is suitable for tea and porridge.My family is used to shredding dried tofu, blanching it to remove the beany smell, and then mixing it with sesame oil and soy sauce, the taste is very delicious.

My grandma used to be frugal and loved to keep the soup for use. For example, when she made braised eel once, the soup was so thick that she didn’t want to throw it away, so she even mixed the garlic with dried shreds.Dried eel juice with shredded porridge, for me, the flowers are blooming, which is too gorgeous. Meat taken out of the refrigerator, such as frozen fish, frozen meat, etc., are suitable for hot porridge.The cold and firm Lengmeiren, and the majestic hot porridge with white flowers, one thick and one light, one cold and one hot, are a good match; the white porridge is a bit light to drink empty mouthfuls, but the salty ham and the like are really unpalatable without hot porridge go.In summer, rice is too hot, so cold porridge is often used to make rice with cold porridge, and there is no meat.For example, every New Year's Eve dinner, in addition to cooking, my mother always buys a lot of cold and hot dishes, such as roast chicken, white-cut beef, white-cut mutton, and smoked fish.If you can't finish a meal, serve it in the refrigerator.From the first day of the new year to the third day of the new year, visiting relatives and friends during the day, I only felt that my stomach was burnt in soy sauce, and I was too lazy to do things. Soak cold rice to eat, and the cold beef is served in the refrigerator, so the appetite is wide open.Both white-cut beef and white-cut mutton are suitable for porridge and wine. The hot porridge just melted, as if the beauty of the iceberg was coaxed, and half of it was crispy, making people ecstasy.These two things, one fine and the other crispy, are served with hot porridge and hot rice, overwhelming all the big fish and meat, and it is the freshest and pleasant memory of the whole Spring Festival.

Of course, the best thing to make with porridge is meat floss.Originally, meat floss is the product of dehydrated meat, returning to porridge and rice, it is really like tea and water, and the soul is full.When I was young, I used a big spoon to dig meat floss, dipped it in porridge soup and ate it after soaking it. It was soft on the outside and crispy on the inside, and it was ecstasy.I ate fish floss once in Guangdong, and I had a glimpse of it, but I didn’t see it much in Shanghai. Instead, I saw it when I ate a sandwich in "Subway".When eating vegetable buns (fried rice and sauce wrapped in vegetable leaves) in Beijing, I heard friends lightly say that in the Republic of China, rich people used to eat pigeon pine wrapped in vegetable leaves.In Guangzhou, I heard that there is a building in Hong Kong that exclusively sells pigeon pine as a magic weapon for housekeeping, and it is used for boat porridge.It can be seen that as long as the poor pigeon falls into the eyes of people, the food is the same in the north and the south.