Salty and fresh is a well-deserved first dish of spring.

Salty Duxian is a very representative dish in Benbang, Hangzhou and Subang, which is more common in the Jiangnan area, and is a soup cooked with spring bamboo shoots, fresh pork belly and salted pork slices, which is absolutely limited to spring.

The name of this dish alone shows its main ingredients and cooking methods, marinated refers to marinated salted meat, and tuk refers to simmering over low heat, and Xian is naturally fresh meat. As a home-cooked dish that is very common in the southern region, Xian Tu Xian has the characteristic of every home-cooked dish - a large pot.

The dishes that the whole family eats together, how can they be worthy of the three words of the whole family without a big casserole.

Ordinary people have to use a large casserole when making salty and fresh food, let alone the Jiang family. The old man would cook this dish once or twice a year in the spring, and every time he made salty and fresh food, it was when the Jiang family's special large casserole appeared. The special large casserole that once contained countless salty and fresh dishes was left in the countryside of Z City and not brought over, but it doesn't matter, the big casserole Taifeng Building has it, and the casserole for extra-large porridge is, in a sense, bigger than the casserole at home.

To do it naturally, to be the biggest.

Jiang Jiankang's first reaction after seeing the salty casserole was to get the dishes and chopsticks.

Ji Xia on the side of Jiang Jiankang: ?

Although he didn't know why, Ji Xia still followed Jiang Jiankang to get a pair of dishes and chopsticks.

Because it is a home-cooked dish and is available in many places, there are naturally many different versions. The old man's habit is to use marinated ribs and Jinhua ham for salted meat, and when boiling, the salted meat and essence ham are put in whole, and then the salted meat is taken out and cut into thin slices or small pieces after cooking.

The marinated meat should be thin, the fresh meat should be more, the soup should be white, and the spring bamboo shoots should be fresh.

First eat a large piece of crispy and tender bamboo shoots, then eat a larger piece of fatty salted meat, then drink a sip of salty and umami white soup, and finally fill it with a slice of thinly sliced Jinhua ham, the taste of spring is locked in the tip of the tongue, fresh and smart.

If you want to put on the plate, fill it with a few small cabbages cooked in oil and broth, and change to a beautiful bowl with the unique appearance of spring bamboo shoots, and you can put out a dish that doesn't look like salty and fresh at all in minutes.

Wang Hao filled himself with a bowl full of salty and fresh, half a bowl of fresh meat and half a bowl of soup, the bamboo shoots were buried under the meat, and there were two slices of ham floating on the soup.

As a carnivore, Wang Hao first sandwiched a large piece of fresh meat.

He was originally going to eat a piece of meat first, and after eating, he began to boast. He had eaten this dish, but he had only eaten it once or twice, although he didn't expect that the old man would prepare a manuscript related to salty and fresh. But as an excellent writer, he is best at adapting to all changes with the same change, integrating cultures, drawing inferences from one another, and rhetoric.

Wang Hao stuffed the meat into his mouth.

Then he had no extra mouth to praise the dish.

Just when Wang Hao was speechless after eating, Jiang Jiankang had already walked to the side of the casserole with a bowl of salty and fresh food, and said to his father with a smile: "Dad, I happen to be a little hungry, I will eat a little too." ”

The old man wanted to beat his son a little, but he held back, after all, there were outsiders next to him at home.

The old man nodded very reluctantly at Jiang Jiankang.

Jiang Jiankang began to happily scoop the meat into the bowl, and did not forget to ask for a spoonful of spring bamboo shoots at the end while scooping the meat.

Ji Xia stood behind Jiang Jiankang with a bowl, just like waiting in line in the cafeteria to get food: "Master, I'm hungry too." ”

Jiang Weiguo: ......

Jiang Feng: ?

There is also this kind of operation.

I'm the same!

Jiang Feng immediately decided: "Grandpa, I seem to be a little hungry too." ”

Others in the back kitchen: ......

"Oh, weird, I'm a little hungry. ”

"Coincidentally, so did I. ”

Fortunately, the old man's pot of salty and fresh food is enough, even if there is a bowl left in the kitchen.

In just a few minutes, everyone had an extra bowl of salty and fresh food in their hands.

At this time, Wang Hao had already gobbled up the bowl in his hand, and he didn't want anything now, he just wanted another bowl.

But he knows now is not the time.

The dish is finished.

It's time to say it.

"Xiao Wang, what do you think?" the old man spoke.

Wang Hao has already made a draft in his heart.

"It's so delicious!" Wang Hao didn't say a word, and first praised this salty dish in the most simple words.

"Everything is just right, and the meat here is simply the best I've ever tasted, a little salty and crispy. The fat part is even more amazing, it looks like such a large piece of fat meat is not greasy at all when you eat it!"

"Not to mention the soup, eating a bite of meat and drinking a sip of soup is simply a pleasure. The ham is thinly sliced, and when eaten with bamboo shoots and soup, it is simply delicious. ”

"And this spring bamboo shoot, this spring bamboo shoot is simply amazing, crisp and tender, full of soup, it tastes like, it tastes like walking in the spring spring bamboo forest, and when you bite it, you seem to be able to feel the power of bamboo shoot growth. Wang Hao squinted his eyes emotionally as he spoke.

"I've eaten salty and fresh before, but none of those dishes have such a springy feel as you cook, and every bite is a treat. Whether it's juicy bamboo shoots, salty and fresh meat or slices of ham with a hint of sweetness in the saltiness, they are the best I have ever tasted, and they are simply the best combination, as if the two Tai Chi instruments complement each other, a match made in heaven!"

Jiang Feng who was drinking soup: ?

It's all about blowing rainbow skin, why are you blowing so different from ours?

Although the old man didn't show it on his face, as his own son and grandson, Jiang Feng and Jiang Jiankang could tell that he was in a very good mood now.

The rainbow fart of the Jiang family and the rainbow fart of Wang Hao are not the same number at all.

The Jiang family's rainbow fart, with the eldest aunt as the capital, is directly praised to the theme. is not like Wang Hao, who also uses some messy, inexplicable, and fabricated modifiers to praise.

"What do you think?" the old man looked at the others who were still eating, and Wang Hao took this opportunity to hurriedly fill himself a second bowl.

"It's delicious, it's so delicious, Dad, the salty tuk fresh you made today is better than all the ones you made before!" Jiang Jiankang said decisively.

Ji Xia nodded frantically on the side to indicate that he agreed.

"It's delicious, it's just wonderful, and when you eat it in your mouth, you feel like spring!" Jiang Feng chose to copy the words that Wang Hao had just praised.

"Yes, the chef's salty tuk is really delicious. ”

"I also think that the taste is different from eating it at home. ”

Jiang Weiguo saw that everyone said it was delicious, and immediately nodded with satisfaction: "Since this is the case, let's choose salty and fresh as the main dish of the spring menu." ”

The chefs who have been arguing for days because of the main dish of the spring menu: ......

"If you have any comments, you can also ask them. "Jiang Wei National Road.

"Grandpa Jiang's dish is naturally the most suitable dish for the spring-limited staple. Grandpa Jiang is the head chef, and you will cook the main dishes yourself, and the guests will definitely trust the quality of the spring menu, and the room manager and Aunt Wang will also be much more relaxed in terms of publicity. Wu Minqi smiled and spoke.

Jiang Weiguo nodded with more satisfaction.

"I also think it's a good fit. Zhang Guanghang affirmed, "Salty cod is a soup, since it is a spring menu, of course there needs to be a dish made of fish, I still think lemon cod is a good choice, tender and sweet and sour, with salty and fresh is just right." ”

"Tai Fung Lou is a Chinese restaurant after all, so it doesn't seem appropriate to introduce a limited Western-style meal for the first time. I still think that watercress fish is more suitable, and a set meal always needs to be garnished with a dish with a bright and strong flavor. Wu Minqi didn't give an inch.

"I can change it to a Chinese approach, just change the name, the flavor of the watercress fish is too strong, and the salty and fresh and spring limited set does not match the overall package, or lemon cod is more suitable. Zhang Guanghang smiled slightly.

It's a pity that it's useless, after all, Wu Minqi already has a boyfriend, and she still likes it herself.

"Cod and watercress are not suitable, of course mandarin fish must be used for spring restrictions!" Dong Shi put down his bowl and re-entered the battle.

"Actually, you don't have to cook fish, I think fish ball noodles are good, and you always need a staple food in the set. Ji Xue tried to fish in troubled waters, "Wang Hao, what do you think?"

"Oops, I forgot about the soup with purple cabbage and tofu balls. You wait, I'll pour some sesame oil on you, the taste of the fish balls won't change. Ji Xue directly forgot about his dish just now.

"It's over, my squid fried leeks are already cold. Wang Hao, you wait, I'll re-fry it for you again, soon. Dong Li said that he was going to stir-fry.

"Wang Hao, do you think mandarin fish is the most suitable for spring-limited fish?" Dong Shi looked at Wang Hao.

"Wang Hao, do you say that a set meal needs to have a dish with a bright and strong flavor in it?" Wu Minqi also looked like Wang Hao.

"Wang Hao, I'll make you lemon cod now, you can try it, and see if its taste is very compatible with salty and fresh, and it is suitable for the same package. Zhang Guanghang walked to the cooking table.

"Xiao Wang, don't worry about that, come and taste my rock sugar soft-shelled turtle, if you don't eat it again, it will be cold, this dish can't be cold!" Jiang Jiankang reluctantly put down the bowl and wanted to serve the soft-shelled turtle to Wang Hao.

Hao:......

He suddenly felt that today's meal was not so easy to rub.