Chapter 4 Section 4 Qizhou Oil Ginger

In summer, he lived in Dongchang Street, Qizhou.Half of the street is new, with small buildings lined with tiles, and the other half is old, with green bricks and black tiles, and wooden buildings in between. Mi, the scenery is gone.I lived in Dongchang Old Street, but it was hot, and the heat came down from the sky suddenly, and the sweat was all over my body, and the wooden chair under my buttocks was swollen.A sudden night rain, rustling, wakes people up from night dreams. The rain is full of coolness, but it also gives people a distant melancholy. Which corner of the history is this?What kind of old street in an ancient riverside city?

Dongchang Street is about 2,000 steps long. I walked it twice. The first time I walked 1,800 steps to the entrance of Li Shizhen Hospital. Pharmacist Yang Yiqing came forward to greet me, making me forget to count.Complex numbers, and make up a 2000-step integer.Dongchang Street is a well-known doctoral street at home and abroad. In the 1920s, there were 20 doctors born on this street, all of whom were doctors from North America.Afterwards, the number will increase, until now, there are about 100 doctors and professors living all over the world.The specialty of Dongchang Street, the number one scholar is Li Shizhen in the Ming Dynasty, Gu Jingxing in the Qing Dynasty, Wang Zhonglie, Fang Dingyi, Wu Yonghui, doctor of mathematics, Li Baozhen, doctor of medicine, Cai Yunyu and Xu Luojing, doctor of biology, Li Guohong, doctor of electrical engineering, and Tao Meisheng, professor of ancient Chinese. , CCTV editor Zhou Rong, and so on.It is said that Wu Chengen also completed the manuscript here.With and two big books, it is brilliant.Then the No. 2 specialty is ginger oil.I remember meeting people from Qizhou Dongchang Street in Beijing and Wuhan. Professors and scholars such as Fang Chongshi, Wang Huaian, Xu Meizhen, Zhou Rong, Tao Meisheng, Hao Xiang, Fang Chongde, Yang Sihao, Hu Xin, etc. salvaged from the depths of memory without exception. Oily ginger with a strong sauce.

Ginger oil is also a desk snack.Oil ginger is pickled ginger. During the Qianlong period of the Qing Dynasty, "Ji Hengxiang" sauce in Qizhou City was spread on the basis of salted ginger in the past. They tried to use pickled ginger to make oil ginger, and found that its quality and taste were better than salt. Pickled ginger became popular for a while, so the four major firms in Qizhou City, "Ji Wanyuan", "Bian Yihe", "Gongtaihe", and "Wang Yuanfeng" successively developed pickled ginger, and named pickled ginger as oil. Ginger, which is different from salted ginger, has since become a snack in Qiren's desk.However, in recent years, oil ginger has lost its historical reputation, and people in Qi said, "Oil ginger is not as good as before."As an outsider, I have never tasted Qizhou Oiled Ginger in history, but I have tasted the current oiled ginger, which is a kind of sauced ginger with inside sauce flavor, pungent, crisp and tender, filled with sesame oil and light fragrance. It is really suitable for In the dead of night, when writing or reading and the bird comes out of the mouth, the teeth bite small pieces, on the tongue and under the tongue, gradually releasing its spicy and sauce flavor, chewing again, there is a slight numbness on the tip of the tongue, it comes from the solid fiber of ginger, Swallow it, and nibble a small piece again.When I was young, I liked to eat candied ginger. I felt fresh when I ate oily ginger. I thought it would be good to keep a can of this substance on my desk. After all, it is what people in Doctor Street like to eat.

Just ask, what is the taste of real ginger oil?Who is Qizhou's senior teacher in oil ginger?I was very lucky to find Lu Yuyuan, a senior master of oil ginger. The old man is 72 years old. He has recently suffered a moderate stroke and is half unconscious. He is sitting on a chair outside the door and basking in the sun.Mr. Lu Yuyuan was born as an apprentice of "Ji Wanyuan", and his teacher Gui Chuanmin was famous in Qizhou in his early years.Mr. Lu Yuyuan began to make oil ginger in 1953 until he retired. He is the oldest and the highest-level oil ginger master in Qizhou City.Mr. Lu Yuyuan said that to make oily ginger, you should choose young finger-shaped ginger with less fiber, which is excavated in July, and put it in a tank and wear straw sandals and step on it until the ginger skin is completely removed. The ginger skin will be sold to a Chinese medicine shop. , First pickled with salt, 10 catties of ginger and 1 catty of salt.Pickle the ginger, wrap the ginger with gauze, put it into the whole jar of sauce and bury it for at least half a month, and the longer the time, the better.Then, take it out and put it in a clay pot, add sesame oil, seal it, and just wait for it to be opened and tasted.

The key to making oily ginger is to make sauce, and oily ginger is good if the sauce tastes good.There are two kinds of sauces, one is bean paste, which is made from broad beans; the other is raw skin sauce, which is made from soybeans.It takes two years to make ginger oil sauce.The procedure for making the sauce is: soak the beans until the skin is loose, put them in a steamer and steam them, then cool them down, add flour to the beans at a ratio of 10 beans to 4 noodles, mix well, and dry them in the sun, then put them in the mildew room for mildew. After that, it is necessary to cover the glass for drying during the day, and open it to absorb the dew at night. The so-called sun and night dew absorb the vitality of the essence of the sun and the moon.The second is a batch of 2,000 catties, filled with 6 tanks, adding 160 catties of coarse salt, 6 dan of water and 6 barrels of soy sauce, and let the soy sauce ferment.There is another key to the fermentation of soybean paste, which is to add a spoonful of old soy sauce to each tank of soy sauce to correct the taste, which requires 30 years of old soy sauce.At that time, "Ji Wanyuan" had a tank of 30-year-old soy sauce, which ensured the pure taste of the sauce and never made the taste of each tank different. Whenever you taste "Ji Wanyuan" oil ginger in your mouth, the taste of oil ginger will not change.

With the above-mentioned pure bean paste or raw skin sauce, as well as Qizhou authentic ginger and sesame oil, the taste of oil ginger can be guaranteed. Nowadays, mechanized operations are no longer purely manual, and there is no longer oil ginger in the past. .But even if the present is not as good as it used to be, the literati and students in Qizhou will always read the jar of oil ginger, the sauce-colored glazed pottery jar, with a prismatic red paper pasted on it, and the word oil ginger in regular script. It was brought to Beijing, Shanghai, North America and Europe.It is said that oil ginger is a "dish for dampness". Its zingerone, gingerol, gingerol, amino acid, starch, fat, inorganic minerals and multivitamins have the functions of promoting body fluid, appetizing, smoothing Qi, The effect of sterilization is beneficial to food.