Chapter 53 White-faced scholar + flamboyant royal sister + lively girl = pickled fresh

Chinese scholars are good at studying things and acquiring knowledge, they distribute face makeup everywhere, and they also divide their meals into gentlemen and ladies, which is sometimes extremely pedantic.When Li Yu wrote about vegetables, he said that bamboo shoots were the best, followed by mushrooms, followed by heavy flavors such as garlic and leeks.Zhao Yi went even further, saying that people who ate onions and garlic sweated like horse and cow dung, as if his old man had eaten wind and dew all his life and would not eat stinky tofu.Du Fu was a little more forgiving, but he also emphasized that leeks should be eaten "Ye Yu cuts spring leeks".In short, in the concept of scholars, vegetables are graded.The opinions of leeks and others are different, but it is a consensus that bamboo shoots are regarded as the most beautiful.Su Shi ran to Huangzhou and was overjoyed when he saw that there were bamboos all around the mountains. He wrote letters everywhere to brag about it, so there was a saying "No meat makes people thin, and no bamboo makes people vulgar. If you want to be thin and not vulgar, eat bamboo shoots and roast meat." "—I see people everywhere saying that it was written by Su Shi, but it has not been tested.The working people like Su Dabeard and like to use various things to cling to him, so it may be fake, but Su Dabeard did make bamboo shoots and pork famous when he was in Huangzhou.

This is when it comes to roasted pork with bamboo shoots. The pork is not fat enough. Scholars, except for Su Shi and the like, are embarrassed to say that they like it.But with bamboo shoots, it's on the table all at once.Yuan Mei said that vegetarian oil is used for meat dishes, and meat oil is used for vegetarian dishes, which is similar.The extreme improvement of the roasted pork with bamboo shoots is Jiangnan's pickled fresh meat, which seems to have a higher quality. Every spring, people in Jiangnan love to cook this dish.One is that the people in Jiangnan are sensitive to spring—after eating braised hoofs and so on all winter, their brains are full of fat, and their bodies are covered with fat like a coat. All meat, vegetables and even soup are prepared, just adding a cold dish is enough for a family to eat; the third is that it is not difficult to make this thing, wash the pork and bacon, boil it on high heat, add some wine to enhance the fragrance, simmer over low heat, and add bamboo shoots , open the lid and so on.Aunts with good craftsmanship have all kinds of fire control. Those who are not sure of the craftsmanship, like me, can leave out the salt, just put the meat and bamboo shoots on time and simmer.

In both Wuxi and Shanghainese, the pronunciation of Xianduxian is similar to the English "e-dollsee". "True" is slightly equal to stew.This dish is more than the usual stewed bamboo shoots with ribs. The main thing is "pickled", that is, bacon.I used to sigh with my grandma that salted fish and bacon are really a good way to add flavor. My grandma said: "Who would eat pickled when there are fresh ones?" Wind meat, bacon, bacon, ham, etc. are actually a last resort In short, salt is used to dehydrate and remove bacteria, but it is really creative to use them in dishes.Ham has always been used as an ingredient to borrow dishes, and the mellow freshness produced by the joint operation of salt and pork over the years.Bacon is similar.Originally stewed bamboo shoots with pork ribs is good for its freshness, but after all, it is bland, and MSG and salt must be added, but with the addition of bacon, it is like new wine mixed with old wine, and it has multiple layers and changes all at once.The bacon is the soul of a pot of salted meat. The soup is not white or thick, and the taste is fresh and not mellow. It is all about it.

Of course, bamboo shoots are also very important.There are many styles of bacon, but it also needs to be inspired by the freshness of spring bamboo shoots.The good spring bamboo shoots are compared by Bai Juyi to a girl's fingers, which is extremely ambiguous.My personal favorite passage of bamboo shoots is Zhang Dai: It goes without saying that the bamboo shoots are white, tender and sweet, but what is more comfortable to watch is the call of "fishing bamboo shoots".In the past, my grandma visited the vegetable market, which was built across a river, and there were many old-fashioned transport barges in the middle - what Wuxi people call "households on board".There was always a boatman familiar with my grandmother who would shout and throw some bamboo shoots, bacon, and potatoes to her.Later, my grandma became as good as a sharp knife with her bare hands, and she can catch everything from carp as big as carp to water chestnuts.

As Li Yu said, a bamboo shoot is like a gentleman, an innocent and lively scholar.Such a scholar has added the combination of salty and fresh, a mature woman and a young girl, and they are in harmony with each other, and each hooks up freshly and sweetly. It is like Li Xuxian being besieged by the charming and mature Wang Zuxian and the young and lively Maggie Cheung.Such a complex and feminine style is really "unspeakable, but I am ashamed".