Special chicken soup
On New Year's Eve, when the family wants Xie Nian, the mother will kill the chicken that has been raised for a year. The task of this chicken is quite important. After the sacrifice, we have to sacrifice to our five zang-organs temple, but it is also a fair death.
My chicken stew soup doesn't need complicated ingredients, such as chicken raised at home, soaked mushrooms, some ginger, garlic and appropriate amount of yellow wine. Yellow rice wine is home-brewed red rice wine.
Seeing the stewed chicken soup, I feel very particular about using casserole. I put the processed chicken in the casserole and the soaked mushrooms in the casserole. Then I added ginger and garlic and poured a little yellow wine. Bring the fire to a boil, and then simmer for about an hour. Season the chicken soup with salt before cooking, and you can drink it.
But my chicken soup takes a lot of work and time. In order to make chicken soup, my father bought an oversized iron bucket in high school and transformed it into a movable firewood stove. This wood stove is my father's masterpiece. After all, this kind of firewood stove was not sold on a treasure at that time, and my uncles envied my father's firewood stove.
Like this firewood stove.
My family's secret chicken soup was made by my father with reference to the cooking method of Dongyang crock chicken. Put salt in the big iron pot of the firewood stove, then lay tiles on the bottom of the pot, then put the casserole full of chicken and ingredients in it, and then turn the other iron pot upside down. It takes at least 4 hours to cook with strong fire and then simmer slowly.
The bowl of chicken soup was stewed for about 4 hours without direct contact with the fire. Turn the iron pot upside down to block the chicken smell in the pot, so that the chicken smell can't escape.
The chicken skin of this stewed chicken is rich in glial protein. When the casserole is opened, you can see a layer of chicken oil from Huang Chengcheng on the surface of the chicken soup. Aside from this layer, the chicken soup at the bottom is particularly clear, and the stewed chicken is particularly soft and tender, and it can be boned with a whisper.
On weekdays, my father seldom cooks chicken soup, so when I go home, he always asks my mother to kill the chicken and stew the soup for me. It takes me less time to say a bowl of chicken soup.
This time-consuming pot of chicken soup can also be said to occupy the c position of the dining table, which is also a taste of the year that I never forget.
In fact, cold dishes also have a C position, and the C position of cold dishes on the dining table is also white-cut sheep meat.
White-cut mutton
There are many places all over the country that want to eat mutton. Most of them have excellent breeds of local sheep, such as Gansu, Ningxia, Inner Mongolia, Xinjiang Tan sheep, Shaanxi and other places.
However, in Yiwu, a city that doesn't raise sheep, there is actually a white-cut mutton roll on the dinner table of the New Year's Eve, which most families will put on it, and it is an indispensable dish in my family.
To say that northerners eat sheep boldly, then southerners eat mutton meticulously and realistically.
In Yiwu, it is even worse. Compared with cooking techniques such as roasting, stewing and rinsing, Yiwu people prefer to cut mutton into white, keep its original shape, original flavor and primary color, and enjoy the beauty of mutton itself.
In Yiwu, white-cut sheep meat is only eaten in winter, which was rarely eaten in daily life in the past. Banquet appears at an inevitable moment in winter, and it is a kind of food with a sense of seasonal ceremony.
According to Compendium of Materia Medica, mutton has the functions of "warming the middle energizer, invigorating the appetite, strengthening the appetite, tonifying the kidney and benefiting qi, nourishing the liver, improving eyesight, strengthening the spleen and stomach, tonifying the lung and benefiting qi".
Mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall and help the spleen and stomach digest. It is a good product for nourishing and preserving health in winter.
The white-cut sheep meat in Yiwu is best from a Buddhist temple. Yiwu people say that "sheep wine is beautiful", and there is also a saying that "going to a Buddhist temple without eating mutton is a waste of this trip".
Seeing this, there must be friends who don't like sheep who think mutton smells fishy, not to mention the practice of white cutting.
Yiwu white-cut sheep meat, while maintaining the original flavor of mutton, has achieved no smell at all, white and moist color, fresh and tender meat, full of vitality, compact and mellow.
Mr. Ye, who was born in northern Jiangsu, also said that there is white-cut sheep meat in his hometown, but the white-cut sheep meat in his hometown is often separated from meat and the meat is dry. I ate the white-cut sheep meat in Yiwu, and every time I drank with his father, I compared it, which caused an argument between father and son.
The dipping sauce of white-cut sheep meat is also very simple, and soy sauce or soy sauce and vinegar are not needed. Sure enough, high-end ingredients only need the simplest cooking method, and delicious food does not need complicated seasonings.
The production of white-cut mutton follows the ancient methods: clear water, cauldron, firewood and smoldering for several hours.