"Spring is warm and fragrant, the years are healthy, there is heaven on the top, and there is Suzhou and Hangzhou on the bottom."
When I first came to Hangzhou, I was conquered by the city's historical charm and literary atmosphere.
Needless to say, "light makeup and thick wipes are always appropriate" on the shores of Xizi Lake, just walking on the streets of Hangzhou is like appreciating a romantic historical story and a hazy picture of smoke and rain.
The gentle city, the food bred is also so fresh and lovely.
Among the many unique Hangzhou dishes, tamales deeply attracted me with their rich taste.
Tamales are actually a home-cooked dish in many southern cities.
In the Qing Dynasty Yuan Ming's "Suiyuan Food List", it was recorded:
"With the meat of the mixed fat, stir-fried rice noodles yellow, steamed with noodle sauce, and covered with cabbage as a mat, when cooked, not only the meat is beautiful, but the dish is also beautiful." In order not to see the water, the taste is unique. Jiangxi people cuisine also. ”
Food is regardless of region, but it nurtures a person with its own characteristics.
Tamales are widely spread by virtue of their rich taste and superior appearance.
When he came to Hangzhou, which was half a city of mountains and half a city lake, he was also stained with a trace of smoke and rain tenderness.
Pay attention to the original taste of Hangzhou cuisine, pay attention to light oil, light pulp, light taste.
The cooking method is simple, but with its delicate knife work and fresh raw materials, it produces a variety of dishes.
The food of Hangzhou City is quite a bit taken from the meaning of beautiful scenery.
The beauty of the blue water and the moon not only makes the eyes full, but also transforms into a delicacy on the table, lingering on the tip of the tongue, and the slightest button.
With the advantage of "the infinite blue of the lotus leaves, the different red of the lotus flowers", hangzhou people take fresh lotus leaves, wrap fried rice noodles and seasoned pork belly, and make a nourishing dish that combines lotus and meat.
The lean and even pork belly and the mildly sticky indica rice noodles are the essence of a bowl of crisp and delicious tamales.
Pork belly is cut into thick, evenly sliced meat and marinated with ginger, cooking wine, soy sauce and other spices.
The indica rice is roasted over low heat, the color turns yellow, and the fragrance of the fried rice is emitted, and then spices such as peppercorns, cinnamon, and star anise are added to stir-fry the rich five-spice rice noodles.
The flavored pork belly is added to the stir-fried rice noodles, kneaded evenly, and the amount of rice noodles determines the quality of the tamales.
Too much rice noodles, dry and hard dishes, the taste is not good, and too little rice noodles, the meat pieces stick into a ball, so tasteless.
For an experienced chef, his hands are his weighing tool.
The seemingly casual action is actually his understanding of the ratio of the main ingredient to the rice noodles.
Wrapped in lotus leaves, the tamales can be steamed in a pot.
This steaming method is also quite exquisite, the cooking time is improper, it is easy to cook externally and endogenously, or dry and agglomerate.
According to the old tenderness of the meat, control the corresponding time.
Under the steaming of high fire, boiling water and foot gas, the pork belly fades a little greasy and adds a little silkiness.
And the rice noodles are also moisturized by the pork belly.
The steaming heat stimulates the fragrance of lotus leaves and refreshes people's hearts.
The final baked lotus leaf powder tamales are neatly plated and fragrant.
Unveiling the fragrant lotus leaves, the red and white tamales shine with a golden luster, which makes people's appetites stir.
Clip a piece of oily tamales and put them in your mouth, a soft and sticky piece of cooked meat, tender but not omime, melting in the mouth, and leaving a fragrance on the teeth and cheeks.
If you happen to taste this delicacy by the West Lake, there are Tiantian lotus flowers in the Wind Lotus of Quyuan, and the food and beauty meet, which is the best taste in the world.
Talented woman Zhang Ailing, also has a unique preference for tamales.
She once compared Shanghai women to tamales, perhaps because she tasted a tender and soft language in the soft tamales.
Even the women in her pen will say to the old mother, "The lotus leaf tamales on the table don't need to be kept for the old man, let's eat it first."
To get to know a city, you can measure its beauty with your feet, or you can feel its cuisine with the tip of your tongue.
Walking through The famous places of interest in Hangzhou and tasting all kinds of food in Hangzhou, the fresh and soft lotus leaf powder tamales have become my favorite that I can't live up to.
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