Chapter 12 wink

Well-known, it refers to a kind of finely sliced ​​roast meat. The meat is thin, easy to cook and tender. It may be the philosophy of the ancients. Nowadays, grilled steaks are usually cut into the size of a small palm, and they are not too thin. Pat the beef with a knife. Take a shot, marinate in wine, black pepper, soy sauce, salt, sugar, diced green onion and other seasonings for 1 hour or 30 minutes, put it on the grill and bake in the oven for 15 minutes, then turn it over and bake for 10 minutes, the steak is ready .There are also meat tenderizers wrapped in meat tenderizer powder. The grilled steak eaten at Xinghuyuan Resort in Taihu Town, Tongzhou the day before yesterday was wrapped in meat tenderizer powder, colored purple sauce, tender meat, sweet, salty and slightly spicy.However, why don't modern people inherit the famous delicacy of the ancients?It can be deduced that the cattle raised in ancient times were naturally free-range, sub-wild, and the meat quality was relatively rough. The beef cattle raised by humans today are all born together, raised together, and slaughtered together. According to European standards, the slaughter period for edible beef cattle is one year old. Half, the toughness and tenderness of the beef are guaranteed by this time.Since the beef is very tender, wouldn't it be more beautiful to chew the tender meat in large pieces?Why go to such trouble?

However, even old cows are not appreciated by people today. The yaks raised by Tibetans in my country are slaughtered when they are seven years old. At this time, the yak meat is firm, with thick fibers and very chewy.I have eaten yak meat in Maqu County, Gansu Province and Datong County, Qinghai Province. They can be called bison. The yaks that grew up in the pristine Maqu Grassland and Qinghai Lakeside are rare treasures. It is a pity for Europeans because of a Taste problem, they can't appreciate such a good thing. Talking about the most popular beef, manor fat cattle can be counted. The meat is cut as thin as paper and as light as silk. Because the manor fat cattle are raised with a feed additive, the place where the lean meat is raised grows lean meat and grows fat. Fat meat grows in the meaty areas, and the fat and thin areas are marbled. The cattle look like they grow according to the design drawings. The cattle breeding technology can be said to be home.However, raising cattle with additives is always unpleasant.It is popular, but it is not popular if it is eaten in a hot pot. The "Analects of Confucius • Xiangdang" "Never tire of food, never tire of fine meat", until now, it seems to have sublimated from material life to spiritual level It is very popular, so it is no longer used to describe finely sliced ​​and roasted tender meat. Literary critics use it to describe good poetry, saying that "Fengqiao Night Mooring" is very popular because many people sing it, so Say, you want to chop up the poems and recite them?

Of course, even in ancient times, kueh had its elegant status. It is said that since the advent of fire food, the Han people have reserved the raw meat of all kinds of animals, poultry, fish, crustaceans and shellfish. It's called sheng.The delicacies of the emperors and generals, the delicacies of the nobles and rich people, and the delicacies in banquets must be delicious.Ordinary people may have lost their patience. How could a large piece of meat and a large bowl of wine be uncomfortable?Raw meat must be made from extremely fresh meat and fish. Thin slices are called xuan, thin slices are shredded pork, and paper is used to absorb residual blood when cutting.Mustard, vinegar and other cold salads are used to eat raw mustard, especially the shape and color. "Book of Rites • Nei Ze": "Scallions are used in spring, mustard in autumn, leeks in spring, and Polygonum in autumn." Polygonum is no longer used as a seasoning. , called spicy Polygonum, I collected it when I was a child, smashed it, and fished it in small pools on the river beach. I don't know if it can be used as food.However, there is only one person in the world who likes to eat perch, and that is Zhang Han’s thoughts on water shield, which is inspired by Liu Yiqing in the Southern Song Dynasty: Soup and perch, said: "Life is precious and comfortable, why do you want to be famous for a thousand miles?" Then you drive and return." For the sake of perch, you can throw away the official and do not do it, which is really admirable!Now, the place where you eat raw meat is still distributed in Jiangsu and Zhejiang, but occasionally you can eat it in the capital, such as raw slices of salmon and lobster, which should inherit the ancient tradition, but put it on ice.I once ate river crab raw in Wenzhou, which has nothing to do with fried rice, but it tastes very fresh.

Xun is different from Xun, Xun means to cut and cut off, and Xun means to chop meat finely.At the end of the last century, I went to Fang County in Shennongjia and enjoyed it once.I went to the kitchen to order, and saw a big shauke filled with a pile of pure and reddish lean meat. I thought it was beef, and I said to pop a shredded beef for me. The chef told me that it was wild boar, not beef.At that time, I always ate red braised civet cats, so I wanted to eat red fried beef once. I heard that it was wild pork. I got excited and asked the chef to cut the meat into the thinnest shreds. The meat is really tough and fragrant, and I have never forgotten it.It's a pity, now that I go to other people, they will never give animals game. They only let me eat wild grass, or wild fish and shrimp.