Chapter 56 Midas touch sauce

Balzac wrote that the maid Nanon guessed your son: "Are they only licking sauce and not eating bread?" Similar jokes, Lu Xun said that peasant women guessed the emperor's life: "If you don't do farm work, when you fall asleep on the bed, eunuchs will bring you persimmons." ” Obviously, in the hearts of the simple working people, it is a sin of extravagance to lick the sauce and not eat the cake.In fact, the sauce is a perfect supporting role.Occasionally eating soy sauce alone is to show off your wealth, and if you eat soy sauce as the staple food, you just don’t know the taste.

Chinese ancient heavy sauce.Meat sauce is for congee, which can be eaten alone or as a side dish.Of course, this thing is aristocratic, and it only semi-liquidizes the meat, which is a physical effect and does not produce a chemical reaction.The spirit of Chinese sauce making is extensive and profound, far more than just cutting meat with a knife.In Shandong, northern Liaoning, soybeans, sesame, and noodles can all be used to make sauce.After one drying and two pickling, it is not known how much ingenious calculations, hundreds of refinements into steel, and only then a cylinder of fragrant and good sauce is dried.According to friends, the production site of sesame paste is very grand, and the aroma is as thick as semi-solid.Northeast China and South Korea are a bit similar: they both regard sauce making as a yearly event.The skill that the daughter-in-law needs to test when passing the door, and the mother-in-law who wants to show off when cooking are all contained in that vat of mellow and deep sauce.

Most of the food in northern China pays attention to neat bones and clear structure, and it is usually sauce that connects these muscles and bones and gives soul.First of all, northerners make pasta, unlike Huaiyang, Guangdong and Guangxi, who use soup thoughtfully.Therefore, the seasoning in the north should be strong and vigorous, all in one sauce.Wuhan’s hot dry noodles, sesame oil and sesame sauce are blended in water and milk, which is lively and fragrant; Beijingers make noodles with fried sauce, and the taste of the dishes and noodles is crumbled, and it depends on the good soybean paste or sweet noodle sauce to maintain the slippery stickiness; genuine Shandong Dahan, a big skill without making a pancake, a little sweet noodle sauce and a handful of green onions, it is alive and well, and it can be eaten bright and crisp; as for Beijing’s winter shabu-shabu, the mutton slices are simmered in white water to make them tender, without sesame sauce or mashed garlic. Men who are not from the prairie tribe may not be able to eat it; eating Peking duck, the lotus leaf bag is soft and smooth, the green onions are green, and the roast duck is oily. Finally, sweet bean sauce is needed to match it, and then they can form a gorgeous alliance.Therefore, sauce is the perfect link: with this lively, fragrant and colorful thing called sauce, no matter how ordinary food is, it can also make your taste buds burst into flames; The post is smooth and smooth, and it slips into the stomach.

Traditional treasures such as noodle sauce, soybean paste, sesame paste and bean paste, God knows how wise the ancient ancestors were to discover these good things that are easy to learn and make, suitable for all ages.Of course, good noodle sauce, good soybeans and good sesame are also rare.In the late Qing Dynasty, eunuchs had the so-called "palace sauce", which was the best sweet noodle sauce. It was made from the top-grade cakes used to worship the heavens in the Qing Dynasty, and it was quite rare.Of course, a good sauce does not always have to be so ingenious, full-bodied and single.Tang Lusun once boasted of the new method of noodles with fried sauce, dried shrimp and eggs, or yellow croaker with shrimp oil residue and lard residue, and then braised noodles.The principle is that fresh, smooth and delicious utensils are made, just like the Taishang Laojun's gossip furnace refining the Monkey King, and they are hard-boiled until they are soft, creamy and obedient, and then taste their deliciousness.

This is the most beautiful part of Jiang: just like Feng Qingyang teaching Linghu Chong, there is no move to win, there is a move, any move can be easily melted into it.The so-called pate in French is similar in principle to the pate in our country, but it has a variety of patterns, which is worthy of the name of French feast: it is roughly meat, vegetables, animal offal, herbs, seasonings, mixed together, and finally made into sauce.The most famous Pate is known as the treasure of the French cuisine town of foie gras.Although sanctimonious nutritionists are heartbroken and think that this product is not suitable for modern healthy diet, it will not frighten the old gluttons and beauties who are going forward.It’s just that the foie gras is too princess-like. It’s obviously a spread, but it has to be paired with special toasted bread and the best Alsace wine.

From the Netherlands, Germany to Austria and Central European countries, they also like to use animal livers to make sauces.It is said that Beijingers drink stir-fried liver, the fat is the liver, and the thin is the intestines, so the old Beijing custom has to tell the seller to "fat" or "thin" before drinking fried liver, so that it suits the taste.Europeans also prefer this kind of "fat". Regardless of chicken liver, pork liver and foie gras, there is always that ecstatic softness when you eat it.Germans eat sausages and like to spread them with soft foie gras.Although this way of eating meat and oil, it lacks the clear layering of bread with foie gras and wine, but Germans are used to heavy oil and don't care.Scandinavia, headed by the Swedes, likes to make roast sauce. Lard and pork liver are roasted together to make a paste, which is used for bread. Seeing the third view, I don't know how much I will swallow my saliva.The farther east you go, the more sauces there are. In Poland, there are fish, venison, ham, pork, eggs, and flour.

In the vast land of Russia, fresh food is not easy to get, so like northern my country, sauces, especially meat sauces, are regarded as life.The Russians are not as refined as the French, but they are more bold.Liver and meat are equally important, and no expense is spared. Fried onions and various spices are often added, and then sealed for several seasons, just like the ham made in my country.Its taste is sealed in the ice and snow, and when it comes out, it is like fine wine out of a cellar, and it does not feel far-reaching. The legendary hummus sauce is probably one of the most mysterious sauces.Hummus is made with Middle Eastern tahini, olive oil, lemon juice, salt, garlic, etc.The term was not introduced into English until 1955.Lemon juice, olive oil, tahini, hummus, all of which are rare to meet.According to the oldest legend, Saladin tasted this object in the 12th century.It can be seen that it is indeed rare: only a figure like Saladin who traversed Europe and Asia and made the Crusaders tremble was worthy of connecting this thing.

In fact, the beauty of sauce lies in the fact that it is mixed and omnipotent.In America, India, and the Spice Islands, every time there is a great geographical expansion, new ingredients are added to the sauce recipe, and there are more possibilities, which can only be distinguished by matrix calculations.Every kind of sauce, whether it is Beijing sweet noodle sauce or French foie gras, is in one bite, and the soul of that ingredient is contained in it by the time and skill of the craftsman.Therefore, in theory, the sauce covered on each slice of bread is the essence of the world's delicacies.