Chapter one hundred and seventy-fifth small material
It should be said that the "ethnic restaurant" still retains the legacy of the old days. The obvious characteristics of "fine selection of ingredients, fine processing, fresh soup and strong firepower" have not been thrown away.
It's a pity that Hong Yanwu is quite scornful of the little stuff here and doesn't like it very much.
Because historically speaking, the seasoning characteristics that "Shun Dong Lai" has always promoted are just "complete".
... Linlin has about twenty kinds in total, all of which are put in small bowls and presented to you.
Except for a bowl of pre-beaten semi-finished ingredients, the rest is prepared by the guests themselves. Unlike other restaurants, there are no real finished ingredients here.
Therefore, Hong Yanwu always felt that the toppings here were not delicious. The base was already heavy and had a strange smell, so after he added some soybean curd and chive flowers, it became even saltier.
He even felt that many of the more than 20 kinds of condiments were unnecessary. They were simply made in the store to look good, and instead caused trouble to others.
But this time, his father taught him a lesson that completely overturned his previous prejudices. He learned that the "Shundong Lai" seasoning was not in vain.
Daqing Hong Lucheng was once a frequent customer of "Shun Dong Lai". His seasoning method was taught by Ding Ziqing's son, the young shopkeeper of "Shun Dong Lai" at that time. There is a name called "Tiao Qibao".
Nothing but authentic.
Of course he knew that his children had no experience in this, so he demonstrated it to everyone while talking and doing it with great interest and patience.
The specific blending process is, in addition to the base ingredients, first add cooking wine, shrimp oil, soy sauce, and rice vinegar. After stirring evenly, add soybean curd and chive flowers, stir clockwise with a spoon, and finally add chili oil according to their respective requirements.
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According to Hong Lucheng, the traditional base of semi-finished sesame paste contains unique Arabic spices and tangerine peel, amomum villosum, cardamom, nutmeg, kaempferol, angelica angelica, etc. This is a unique secret recipe.
But this thing alone cannot be regarded as the real base. Because it can only cover up the mutton, so seven other essential things must be added to highlight the deliciousness of the mutton-boiled meat.
Moreover, when adding this "Seven Treasures", you must also follow the principle of putting liquids first, solids last, and not touching the bowl when stirring. Stir clockwise to ensure that the stirred seasoning does not scatter or loosen.
Only by completing this step can the bowl of base material be barely prepared and can be used to dip the meat.
At this time, other seasonings have room for free play. Each of them can continue to add their favorite flavors according to their own preferences.
But no matter what you want to put in, you must not forget that in the mixing principle, you must follow the five words "spicy, spicy, stewed, bad, and fresh". Otherwise, you can add anything sour or bitter at will.
It will destroy the balance of taste.
As for his personal habit, he likes to add some fish sauce. Because the unique fishy smell combines with the fragrance of the mutton itself to form a unique and delicious aroma. Their mother, Wang Yunlin, likes to add some sugar, which is more preferable.
A little sweeter.
Hong Lucheng finally said that with the addition of small ingredients, there is also a need to pay attention to when eating.
Never dip the meat into the sauce without hesitation, otherwise the mutton on the chopsticks will be full of the flavor of the seasoning. As you go back and forth, the sauce in the bowl will leak out as it soaks up the soup, and it will lose its flavor.
The correct way is to use chopsticks to hold the mutton and sweep it around the edge of the bowl. The seasonings will be enough to set off the mutton perfectly without covering up the original taste. That is just right.
"Today's hot-pot mutton, you guys can eat it with open arms, I'm sure it's okay. Only here is the most complete seasoning. No other place can do it. No shrimp oil, no fish sauce, no
Is it considered hotpot mutton? I’m also telling you, if you don’t eat hotpot mutton with such comprehensive ingredients once in your life, you won’t be considered a person from the capital, hahaha..."
Hong Lucheng was joking and finally moved his chopsticks first.
Not to mention, Hong Yanwu and his brothers and sisters followed closely and tried it just like their father. There was no need to add anything else, this bowl of basic seasoning alone was already very delicious.
Refresh yourself and quench your cravings!
An ordinary chopstick of mutton, with just a few condiments, turns into another wonderful taste that contains endless happiness.
It gives people the feeling that even if they dip a piece of bad wood into it, it will turn the piece of wood into a magical and appetizing delicacy that can be easily swallowed.
Fire, meaty smell!
From the boiling copper pot to the fragrant aroma of chopped green onions, there was nothing that was not full of joy. Everyone in the Hong family just cared about eating so much that they almost swallowed it with their tongues.
They have never thought that there are such fragrant and delicious things in the world.
Comfortable, really comfortable!
Life is meaningful only when there is oil and water in the belly. No wonder God created man with his belly in the middle. It is indeed the center of life.
The mouths of each of the children of the Hong family were occupied by the mutton slices dipped in condiments. They were fascinated by the coriander flavor in their mouths. They were conquered by this wonderful combination of the essence of heaven and earth.
Speech ability has been reduced to prehistoric times. Everyone's mouth only has the function of chewing.
Hong Yanwu really couldn't help but admire his father's knowledge in eating. In this way, he suddenly became enlightened like an enlightenment and completely understood the problem that had been puzzling for him.
It turns out that the pace of life in those days was slow, and the people who could afford and like to eat boiled mutton were mostly patrons who lived in the capital, had money, status, and a certain background and quality.
These people not only love to eat, but also know how to eat. Naturally, they are not satisfied with the fixed ingredients, and of course they like to make their own.
The seasonings of "Shundong Lai" are designed to cater to this demand and allow everyone to mix them according to their own tastes and habits as much as possible. This gives customers a great degree of "freedom" and reflects its uniqueness from one side.
"Humanized", "personalized".
To put it bluntly, this is the private customization of high-end catering in the past era, and this is the "DIY" model that is highly praised by people today.
People who know how to eat will of course eat better and better, and they can enjoy the unique and wonderful benefits of having a sense of accomplishment.
But if you don’t understand it, the stick will become muddy, so how can it be delicious if you mix it together blindly?
Hong Yanwu asked himself, if his father hadn't taught him, how could he really understand these skills? In his previous life, he was just a fool of the poor and the rich.
In order to make money, businesses that open hot pot restaurants often open large-scale chains. In order to ensure quality and convenience, they pursue a standardized taste. This completely ignores individual appeals.
Even more ordinary people think that eating hot pot at home is the most economical, and eating it outside is too much trouble. They go to the supermarket to buy pink and inferior frozen meat and packaged convenient seasonings.
Go to a hot pot restaurant to eat hotpot mutton.
Little did they know, their family banquet was far from the real mutton-shabu.
So naturally, with the development of modern society, "Shundong Lai", which adheres to the old tradition and unique exquisite service, will become more and more alienated from people, become more and more out of date, and be criticized.
But who should be blamed for this responsibility?
Hong Yanwu personally feels that both the store and the diners have their own shortcomings. In fact, no matter which side, it is a big joke that does not ask for a clear explanation and is self-righteous.
This is just like what some leading eunuchs in the Qing Palace once lamented.
"I think at the beginning, many of the rules in the palace were good. But as time went by, everyone forgot the reason why these rules were established in the first place. They only knew that no matter the reason, no matter what, they had to copy them. In the end, they ended up with
The original intention was contrary to the original intention, which led to a lot of absurd things that were not cleaned up..."
Unlike men, women's emotions are more delicate, they are most likely to be sentimental and sentimental.
Looking at the thin and tender mutton slices, red and bright, lying neatly on the clean blue and white porcelain plate.
It seemed as if Wang Yunlin hadn’t seen or eaten hot-boiled mutton in a century.
In the mist of steam and fire, looking at the excited faces of her close relatives sitting around her, each of them devouring their food. Seeing the chopsticks in their hands going back and forth between the meat plate and the hot pot a thousand times, she wanted to say something.
What.
But in fact, she couldn't say anything. She also wanted to smile, but she couldn't. It was even less possible for her to concentrate on eating.
For no other reason than that, she felt sorry for her own children.
The children of the Hong family have suffered too much. Except for the eldest, the other children have never had a good life. Nowadays, even a meal of boiled mutton can taste so good. As a mother, she can see
Can you not feel sad?
"Ouch! Oh my god! How old are you? You can do it all for one person..."
Suddenly, Hong Yanzheng screamed at Hong Jun and tried to prevent Hong Yanwu from eating meat for his son again.
"Third brother, don't give it to him anymore. It's pure meat. Little four liang is here! Be careful that this kid accumulates food..."
But Hong Yanwu said, "Brother, don't make a fuss. Just let the child eat when he is growing. He is not stupid, can he still eat if he really wants to? Besides, if he really eats it, he will go back at the worst possible time.
Just take a lactase pill. Besides, you've done four dishes yourself, and I'm watching..."
Well, this number shook the whole table and made Hong Yanzheng laugh. Of course, it was an embarrassed giggle.
But this little episode made Wang Yunlin unable to bear it any longer. As a mother, she quietly turned away amidst the laughter of her children and wiped away the old tears with a napkin...
Only Hong Lucheng noticed this scene. He stopped using his chopsticks and quietly held her hand under the table.
After returning home, the children of the Hong family were all in high spirits. After eating and drinking enough, they fell asleep.
The old couple lay awake late at night.
On this night, they lamented the human affairs for decades.
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