Hand made private dish with heart blue(xin lan shou zhi si fang cai dou chi da suan chao you zha wei le er shi de chun zhen ji yi )

Hand made private dish with heart blue

Introduction:

"Xinlan was very delicious when she was a child. If she wanted to fly in the sky, she would take a few bricks and a handful of millet to catch birds in the forest. As a result, every time she forgot the time and didn't do her homework, she would be scolded by her teacher. If she wanted to swim in the water, she would wear shorts and carry a bucket to the river. As a result, every time she came home wet, she would kneel down on the washboard. If she wanted to run on the ground, she would secretly take uncle yuan's shotgun to the gully As a result, every time I go home with game, I can't avoid a "stir fried meat with bamboo shoots" But the heart blue is still happy, good scar forget pain, remember that the sky is blue, water is sweet, a lot of fish, people are very pure At that time, the family ate lard, and every time they smelted lard, there would be a by-product - oil residue. Fat into the "fire hell" to squeeze their own clear plump body, the rest of the residue is so mouth watering. Its color is golden, fragrant and crisp. The perfect color and art make my mouth water. It's omnipotent to make soup, stir fry and steamed buns All kinds of things are delicious. To describe it in a poem, Xinlan thinks that "heavy make-up is always appropriate". The steamed buns with oil dregs, the fragrant skin and the crispy stuffing make the perfect Qin Jin relationship look like a man's love and a woman's love. The oil dregs and green vegetables soup, with its extremely beautiful static picture and incomparably fresh and mellow taste, is in line with the quatrains in Bai Juyi's poem the song of the twilight River: "a pool of water paved by the setting sun, half River rustling, half river red", and the clear water of the setting sun, making people relaxed and happy. Xinlan's favorite food is fried oil residue with Douchi and garlic. From Xinlan's point of view, it's not a dish, it's too secular. It's a still life sketch of Impressionist masters. Green garlic leaves, golden oil residue, red hot pepper and black Douchi match naturally, but they convey a kind of soul stirring beauty. People can't bear to destroy it, but they can't contain the impulse to eat . Just like appreciating a famous painting, without any praise, everything is superfluous. You just need to follow the painter's strokes to feel and go straight to the theme. A little salt, without any seasoning, the unique mellow smell of oil residue is diffused on the tip of the tongue, combined with the smell of soy sauce, garlic, spicy, a taste feeling that can melt the soul, and surround the heart blue. It is a wonderful thing and the best. Bai Juyi has a poem that "hot spring water washes and coagulates fat". I think old man Bai must have survived lard. People without life experience will never use the word "Congzhi" to describe Yang's fat body At the same time, I feel a little regret. Why didn't old man Bai leave a unique poem about oil dregs? It's a pity that he is so tasteless. Now, the quality of life has improved. Under the guidance of the media, we are pursuing the so-called health preservation. Lard has faded out of the kitchen, cheap salads and noble olive butter have filled our intestines and stomach. Xinlan agrees with Professor Ximu that lard is healthy. Xinlan has a shadow on gutter oil, trans fatty acid and hydrogenated vegetable oil. Xinlan's stomach corrosion resistance is not so strong. Oil residue is fading out of our life, almost abandoned in the corner of history, covered with dust. Even if they are occasionally turned over by backward elements like Xinlan and served on the table, they will be sneered at, drowned in the glory of Aolong and abalone, and grieved alone. As we have already faded the memory, as we once had the innocence, was forgotten. Once upon a time, we sang "I picked up a penny by the road and handed it to the police uncle"; once upon a time, when we saw the old man fall, we would not hesitate to lift her up and never retreat; once upon a time, when we met robbers, we would reflexively stand up and never be timid; once upon a time, we shared a box of rice, a cup of wine and a cigarette, Never give up These innocence, these bravery, these memories, have fallen in the reality of the VAT, have gone with the wind, even the opportunity to sigh has not been left, only indifferent, alert, coldly watching Xinlan can only pray for more good people in the world. I hope more people will give up their seats to the elderly and pregnant women on the bus, more people will dare to send the elderly who fall to the hospital, and more people will donate to the out of school children Chu people's heart blue nostalgic pen

Production steps:

Step 1: remove the old roots and skins of garlic leaves, wash them, and cut long sections of the blade for use

Step 2: take the oil from the pan, add shredded ginger, Douchi, dried pepper, homemade chili oil and stir fry until fragrant

Step 3: add oil residue and stir fry for 2 minutes until colored

Step 4: under the garlic stem, add salt, homemade MSG, stir fry for 2 minutes

Step 5: stir fry garlic leaves for 2 minutes, then remove from the pot

Materials required:

Self refining residue: 50g

Garlic leaf: 100g

Ginger: a little

Dry pepper section: a little

Douchi: a little

Salt: 2G

Oil: 4G

Homemade MSG: 2G

Homemade chili oil: 2G

Note: 1. Don't fry too dry when refining oil residue, leave a little oil in it, taste more delicious. 2. It's difficult to fry garlic stem, and then stir fry garlic leaf. 3. Douchi, dry pepper and garlic leaf are perfect match for oil residue

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Dou Chi Da Suan Chao You Zha Wei Le Er Shi De Chun Zhen Ji Yi