I really don't want high ratings for my documentaries!
Chapter 128 The Taste of Time
Chapter 128 The Taste of Time (2 more tonight)
"In the early morning of autumn, the ancient Hulan River flows through the fields. It originates from the Xiaoxing'an Mountains and flows into the Songhua River in a meandering manner, nourishing the vast land of the Songnen Plain."
"After the golden autumn harvest, the area will soon be covered with ice and snow. In the long winter, local people like to stockpile Chinese cabbage for the winter."
"Although it is not difficult to obtain fresh vegetables nowadays, this unique pickled vegetable has become a delicacy that local people can't give up, and it is gradually becoming a global delicacy."
In the dimly lit compartment, the female reporter's mobile phone emitted a white light.
In the bright place, the female reporter saw pickled cabbage quietly placed in the basin.
Continuously exudes a visual experience that stimulates people's taste buds.
"It's the first time for Kim Soon Hee to go home this year. For her, the most haunting thing about her hometown is kimchi."
"The cabbages in my mother's vegetable garden are all planted in July. The cabbages are all varieties with tight hearts and tender leaves, and they are also the best ingredients for making spicy cabbage."
In the picture, a round-faced girl with a little makeup is learning how to make kimchi for the first time under the guidance of her mother.
Seeing the little girl's jerky moves, the mother on the side patiently guided her.
"Chopped cabbage should be soaked in salt water to remove excess water."
"Put it in the tank and stack it neatly, and finally press it down with a stone, and keep squeezing the water."
"Making kimchi is the top priority for the whole village before winter, and preparations are underway early in the morning."
At this time, every household in Jin Sunhee's hometown has already set up various tools for making kimchi outside.
Gearing up to make kimchi.
This is a new thing for a female reporter. She can occasionally see scenes of making spicy cabbage in TV dramas in the country of kimchi, but she is not very clear about the real production method of spicy cabbage.
"Smearing seasoning is the most important step in making spicy cabbage. Seasoning includes chili, apple, white pear, fish sauce and shrimp, etc. Each family has its own method. The only thing that is the same is that freshly ground dried chili is essential."
“Korean people eat rice cakes on festive days. Steam the glutinous rice and beat it repeatedly with a wooden mallet until it becomes sticky. The sweet and soft glutinous rice cakes are combined with fresh and refreshing spicy cabbage. It’s a perfect combination.”
In the small farmyard in the picture, there are men beating cakes on one side, and women gathered around to make spicy cabbage on the other.
Between the white and the red, a cheerful atmosphere can be seen.
Such an atmosphere made the food more delicious, and also made the female reporter in front of the screen drool more vigorously.
"The desire to try something new is eternal, but after a long time, if you get used to it, the pickled taste may become more attractive than fresh."
"The longer the years, the stronger the taste"
Accompanied by the narration, various dishes with spicy cabbage as the main ingredient appear one by one in the screen.
Kimchi pancake, fried pork with spicy cabbage, stewed tofu with spicy cabbage, stewed fish with spicy cabbage
The orange-red color looks refreshing and spicy at first glance, and it seems to have different changes when stewed with various ingredients.
The female reporter almost went crazy.
But because she was on the highway, she couldn't get out of the car to buy something to satisfy her hunger, so she could only suppress her hunger and continue watching.
"Different from the north, in the southern country 4000 kilometers away, whenever the autumn wind blows, people there will be attracted by another flavor from time"
The screen turned to Xiangjiang.
"La Mei is a traditional must-have delicacy for southerners after winter. The original intention of making La Mei is to better store fresh meat that is perishable in the hot and humid weather in the south."
"Nowadays, preserved meat can be used as a home-cooked dish, or it can be elegant."
In stark contrast to the high-rise buildings in Xiangjiang, there are rows of food stalls crowded with people at night.
People in casual clothes sit inside the food stalls and wait for the food.
This anxious mood also affected the female reporter who was watching.
"Claypot rice is one of the most classic ways to eat Lamei. Cooking claypot rice is a complicated and hard work. The chef must strictly control the heat to make just the right claypot rice."
"Authentic claypot rice uses semi-new rice three to nine months after harvesting. It must also be served in a clay pot. The raw rice is boiled, and the fire is high.
"Let the gravy hidden in the cured meat completely penetrate into the rice, and the warm and fragrant claypot rice has always been the most suitable delicacy in winter."
In the kitchen, rows of small clay pots are constantly emitting heat under the control of the chef.
The colored gravy oozing from the bacon blends perfectly with the white rice inside.
A gradient color representing appetite is formed.
It makes people look not dull, but their throats move.
"And in Hunan, a mountainous area in the inland far away from the Xiangjiang River, you can taste an older and more primitive taste."
"In the eighth month of the lunar calendar, the flowers in the rice fields bloom, and it's time for the Miao people to make salted fish."
"In addition to choosing the croaker, there is another very important link in making pickled fish, that is, you must choose the bucket for the pickled fish."
The girls of the Miao family were dressed in silver ornaments all over their bodies, and they shuttled excitedly through the village.
It was passed down to her by her mother, and she would wear it only in major festivals.
At this time, his elder brother was making barrels for salting fish in the Diaojiaolou.
"The main material of the pickling barrel is hard fir, which must be fastened with bamboo to prevent the corrosion of salt"
The children outside the building shouted excitedly, "Catch the fish", but the rough-faced man made the bucket unmoved, but his hands moved faster.
"Hehua fish is a carp raised in the rice fields by farmers. It got its name because it likes to eat grass flowers falling on the water surface."
There are many seasonings for pickled fish, such as fried glutinous rice, fresh red pepper, sliced ginger, home-grown nachos, wood ginger seeds and table salt picked from the mountains.
After mixing these seasonings evenly, spread them all over the hollowed out fish belly, then stack them in the pickle bucket and press them down with heavy stones.
Ready to eat after one month.
I didn't see the mature salted fish, but the rich production method has made the female reporter eager to try the taste of the fish produced by this method.
"Every winter, every family has to make cured meat, cut the meat into long strips of uniform size, and melt the salt with the rice wine brewed by the Miao family."
"Xiangxi is rich in wood, and the smoked bacon is mainly made of hard wood, such as tea tree and bayberry tree. When smoking, hang the cured bacon on the firepit for cooking at home."
"Put pine cones, tea shells, orange peels, etc. into the firepit, so that the smoked bacon will have a fruity aroma."
A piece of red and white pork belly was smoked and roasted and turned into a long black strip, thin and dry.
The Miao family put the smoked and roasted bacon in the dry rice pile in their barn, which can be stored for a long time and protected from moisture.
"Before eating bacon, burn the skin with charcoal fire, then wash it with rice washing water, and stir-fry bacon and dried radish together is a very common way of eating in the Miao family."
The originally dark bacon has been roasted and washed, and the treasure hidden inside is only revealed when it is cut into strips.
The slices of bacon look oily and slippery under the blade.
Like carved gems, brown gems are exposed inside.
It seems out of place with the surrounding quaint environment.
When the female reporter saw this, she was already drooling.
Only two words came to mind.
delicacies!
"For the simple Miao people, cured fish and bacon are not only a kind of food, but also life and memory preserved in the years."
The female reporter growled with hunger.
She can't wait to shuttle into the screen to taste this taste that makes her gluttons go crazy.
Looking up at the driver, the master couldn't help asking.
"Master, how long before we arrive at the airport?"
"It's almost there, there are still more than 20 minutes."
The master blurted out.
If you persist for more than 20 minutes, you will have food at the airport.
The female reporter had a firm idea in her mind.
Keep looking at the screen.
"In a city named Jinhua to the east of Hunan, there is a kind of ham with red flesh and white fat, rich aroma and delicious taste"
"Jinhua ham is usually subdivided into five parts. "The upper part" is the part with the best meat quality. The "fire side" in the famous Jiangsu and Zhejiang dish "Honey Juice Fire Fang" refers to the upper part of Jinhua ham."
"This dish is labor-intensive, material-intensive, and time-consuming. The salty and fragrant ham is poured with crispy honey sauce in advance. The salty and sweet intertwined, the aftertaste is endless."
The female reporter tried her best to restrain her tongue-licking expression.
But there was a rumbling sound from my stomach.
"Goo~"
"what sound?"
The driver was taken aback.
The female reporter blurted out.
"nothing."
""Chinese" can usually be shredded and paired with tendons and sea cucumbers to become a high-end ham dish in traditional banquets."
The light and delicious soup, with thin strips of fat and thin ham emerging from time to time, makes people want to kick the idea of losing weight far away.
The female reporter is getting out of control.
"Goo~"
The honest driver asked again.
"What sound? Didn't you hear it?"
"I didn't hear that."
The female reporter said smoothly.
Resolutely refuse to admit that the voice is his own.
"Fire pupil", "fire claw" and "drip oil" can be used to stew soup. The soup stewed with Jinhua ham constitutes the base flavor of all Jiangsu, Zhejiang and even Cantonese cuisine."
"Goo~"
The sound from the stomach made the female reporter very embarrassed.
The driver's eyes lit up, and he turned to look at the female reporter.
"It's so big, you heard it now."
".Um..I heard, I'm hungry."
The female reporter was expressionless.
Society is dead.
"Jinhua is surrounded by mountains on all sides, which provides a natural benefit for the production of ham. Therefore, some people infer that the "daobanxiang" in Anhui cuisine is the prototype of Jinhua ham."
"Each pork leg raw material must be massaged to ensure its full breathing and fermentation in the subsequent process. During the salting process, the temperature and humidity are controlled."
"After 30 months of cellar fermentation, under the action of enzymes, the most intense aroma is finally produced."
"The ham dish has also been improved in the traditional way. The low-salt ham is sliced and finely processed, which is more in line with the trend of health"
"A new variety of ham that can be eaten raw, so that traditional diners can appreciate exotic customs"
A variety of ham dishes that stimulate people's appetite appear in turn.
What makes the female reporter hungry is that her chest is stuck to her back.
At this moment, the voice of the driver master was like the sound of nature.
"Arrived at the airport!"
The female reporter hurriedly put away her mobile phone and got off the car, and rushed to the airport with her luggage.
After security check and ticket collection.
Excitedly went straight to the restaurant in the airport.
When she saw the signboard of the restaurant, the female reporter almost burst into tears.
This is heaven!
He rushed over with his luggage in a hurry, stopping in the middle of the rush.
Ok? !
The female reporter was stunned.
In her line of sight, several restaurants were already closed.
The waiter is cleaning and is about to close.
The female reporter yelled sadly.
"no no!"
A piece of moving music was automatically matched to her in her mind.
"Snowflakes fluttering~Northern wind whistling~"
"Inventory and Rewarding Small Theater" is on the air again~ Mr. Taozi thank you all~
Thank you: beautiful sister "郑言" for the 1500 point reward, I am at a loss for words to praise you every day, so I can only wish you more and more beautiful and richer, hahahaha
Thanks: "Teddy Bear of Miracle Island" for the reward of 100 points, the teddy bear is very cute, I wish you more and more cute, refill~
(End of this chapter)
"In the early morning of autumn, the ancient Hulan River flows through the fields. It originates from the Xiaoxing'an Mountains and flows into the Songhua River in a meandering manner, nourishing the vast land of the Songnen Plain."
"After the golden autumn harvest, the area will soon be covered with ice and snow. In the long winter, local people like to stockpile Chinese cabbage for the winter."
"Although it is not difficult to obtain fresh vegetables nowadays, this unique pickled vegetable has become a delicacy that local people can't give up, and it is gradually becoming a global delicacy."
In the dimly lit compartment, the female reporter's mobile phone emitted a white light.
In the bright place, the female reporter saw pickled cabbage quietly placed in the basin.
Continuously exudes a visual experience that stimulates people's taste buds.
"It's the first time for Kim Soon Hee to go home this year. For her, the most haunting thing about her hometown is kimchi."
"The cabbages in my mother's vegetable garden are all planted in July. The cabbages are all varieties with tight hearts and tender leaves, and they are also the best ingredients for making spicy cabbage."
In the picture, a round-faced girl with a little makeup is learning how to make kimchi for the first time under the guidance of her mother.
Seeing the little girl's jerky moves, the mother on the side patiently guided her.
"Chopped cabbage should be soaked in salt water to remove excess water."
"Put it in the tank and stack it neatly, and finally press it down with a stone, and keep squeezing the water."
"Making kimchi is the top priority for the whole village before winter, and preparations are underway early in the morning."
At this time, every household in Jin Sunhee's hometown has already set up various tools for making kimchi outside.
Gearing up to make kimchi.
This is a new thing for a female reporter. She can occasionally see scenes of making spicy cabbage in TV dramas in the country of kimchi, but she is not very clear about the real production method of spicy cabbage.
"Smearing seasoning is the most important step in making spicy cabbage. Seasoning includes chili, apple, white pear, fish sauce and shrimp, etc. Each family has its own method. The only thing that is the same is that freshly ground dried chili is essential."
“Korean people eat rice cakes on festive days. Steam the glutinous rice and beat it repeatedly with a wooden mallet until it becomes sticky. The sweet and soft glutinous rice cakes are combined with fresh and refreshing spicy cabbage. It’s a perfect combination.”
In the small farmyard in the picture, there are men beating cakes on one side, and women gathered around to make spicy cabbage on the other.
Between the white and the red, a cheerful atmosphere can be seen.
Such an atmosphere made the food more delicious, and also made the female reporter in front of the screen drool more vigorously.
"The desire to try something new is eternal, but after a long time, if you get used to it, the pickled taste may become more attractive than fresh."
"The longer the years, the stronger the taste"
Accompanied by the narration, various dishes with spicy cabbage as the main ingredient appear one by one in the screen.
Kimchi pancake, fried pork with spicy cabbage, stewed tofu with spicy cabbage, stewed fish with spicy cabbage
The orange-red color looks refreshing and spicy at first glance, and it seems to have different changes when stewed with various ingredients.
The female reporter almost went crazy.
But because she was on the highway, she couldn't get out of the car to buy something to satisfy her hunger, so she could only suppress her hunger and continue watching.
"Different from the north, in the southern country 4000 kilometers away, whenever the autumn wind blows, people there will be attracted by another flavor from time"
The screen turned to Xiangjiang.
"La Mei is a traditional must-have delicacy for southerners after winter. The original intention of making La Mei is to better store fresh meat that is perishable in the hot and humid weather in the south."
"Nowadays, preserved meat can be used as a home-cooked dish, or it can be elegant."
In stark contrast to the high-rise buildings in Xiangjiang, there are rows of food stalls crowded with people at night.
People in casual clothes sit inside the food stalls and wait for the food.
This anxious mood also affected the female reporter who was watching.
"Claypot rice is one of the most classic ways to eat Lamei. Cooking claypot rice is a complicated and hard work. The chef must strictly control the heat to make just the right claypot rice."
"Authentic claypot rice uses semi-new rice three to nine months after harvesting. It must also be served in a clay pot. The raw rice is boiled, and the fire is high.
"Let the gravy hidden in the cured meat completely penetrate into the rice, and the warm and fragrant claypot rice has always been the most suitable delicacy in winter."
In the kitchen, rows of small clay pots are constantly emitting heat under the control of the chef.
The colored gravy oozing from the bacon blends perfectly with the white rice inside.
A gradient color representing appetite is formed.
It makes people look not dull, but their throats move.
"And in Hunan, a mountainous area in the inland far away from the Xiangjiang River, you can taste an older and more primitive taste."
"In the eighth month of the lunar calendar, the flowers in the rice fields bloom, and it's time for the Miao people to make salted fish."
"In addition to choosing the croaker, there is another very important link in making pickled fish, that is, you must choose the bucket for the pickled fish."
The girls of the Miao family were dressed in silver ornaments all over their bodies, and they shuttled excitedly through the village.
It was passed down to her by her mother, and she would wear it only in major festivals.
At this time, his elder brother was making barrels for salting fish in the Diaojiaolou.
"The main material of the pickling barrel is hard fir, which must be fastened with bamboo to prevent the corrosion of salt"
The children outside the building shouted excitedly, "Catch the fish", but the rough-faced man made the bucket unmoved, but his hands moved faster.
"Hehua fish is a carp raised in the rice fields by farmers. It got its name because it likes to eat grass flowers falling on the water surface."
There are many seasonings for pickled fish, such as fried glutinous rice, fresh red pepper, sliced ginger, home-grown nachos, wood ginger seeds and table salt picked from the mountains.
After mixing these seasonings evenly, spread them all over the hollowed out fish belly, then stack them in the pickle bucket and press them down with heavy stones.
Ready to eat after one month.
I didn't see the mature salted fish, but the rich production method has made the female reporter eager to try the taste of the fish produced by this method.
"Every winter, every family has to make cured meat, cut the meat into long strips of uniform size, and melt the salt with the rice wine brewed by the Miao family."
"Xiangxi is rich in wood, and the smoked bacon is mainly made of hard wood, such as tea tree and bayberry tree. When smoking, hang the cured bacon on the firepit for cooking at home."
"Put pine cones, tea shells, orange peels, etc. into the firepit, so that the smoked bacon will have a fruity aroma."
A piece of red and white pork belly was smoked and roasted and turned into a long black strip, thin and dry.
The Miao family put the smoked and roasted bacon in the dry rice pile in their barn, which can be stored for a long time and protected from moisture.
"Before eating bacon, burn the skin with charcoal fire, then wash it with rice washing water, and stir-fry bacon and dried radish together is a very common way of eating in the Miao family."
The originally dark bacon has been roasted and washed, and the treasure hidden inside is only revealed when it is cut into strips.
The slices of bacon look oily and slippery under the blade.
Like carved gems, brown gems are exposed inside.
It seems out of place with the surrounding quaint environment.
When the female reporter saw this, she was already drooling.
Only two words came to mind.
delicacies!
"For the simple Miao people, cured fish and bacon are not only a kind of food, but also life and memory preserved in the years."
The female reporter growled with hunger.
She can't wait to shuttle into the screen to taste this taste that makes her gluttons go crazy.
Looking up at the driver, the master couldn't help asking.
"Master, how long before we arrive at the airport?"
"It's almost there, there are still more than 20 minutes."
The master blurted out.
If you persist for more than 20 minutes, you will have food at the airport.
The female reporter had a firm idea in her mind.
Keep looking at the screen.
"In a city named Jinhua to the east of Hunan, there is a kind of ham with red flesh and white fat, rich aroma and delicious taste"
"Jinhua ham is usually subdivided into five parts. "The upper part" is the part with the best meat quality. The "fire side" in the famous Jiangsu and Zhejiang dish "Honey Juice Fire Fang" refers to the upper part of Jinhua ham."
"This dish is labor-intensive, material-intensive, and time-consuming. The salty and fragrant ham is poured with crispy honey sauce in advance. The salty and sweet intertwined, the aftertaste is endless."
The female reporter tried her best to restrain her tongue-licking expression.
But there was a rumbling sound from my stomach.
"Goo~"
"what sound?"
The driver was taken aback.
The female reporter blurted out.
"nothing."
""Chinese" can usually be shredded and paired with tendons and sea cucumbers to become a high-end ham dish in traditional banquets."
The light and delicious soup, with thin strips of fat and thin ham emerging from time to time, makes people want to kick the idea of losing weight far away.
The female reporter is getting out of control.
"Goo~"
The honest driver asked again.
"What sound? Didn't you hear it?"
"I didn't hear that."
The female reporter said smoothly.
Resolutely refuse to admit that the voice is his own.
"Fire pupil", "fire claw" and "drip oil" can be used to stew soup. The soup stewed with Jinhua ham constitutes the base flavor of all Jiangsu, Zhejiang and even Cantonese cuisine."
"Goo~"
The sound from the stomach made the female reporter very embarrassed.
The driver's eyes lit up, and he turned to look at the female reporter.
"It's so big, you heard it now."
".Um..I heard, I'm hungry."
The female reporter was expressionless.
Society is dead.
"Jinhua is surrounded by mountains on all sides, which provides a natural benefit for the production of ham. Therefore, some people infer that the "daobanxiang" in Anhui cuisine is the prototype of Jinhua ham."
"Each pork leg raw material must be massaged to ensure its full breathing and fermentation in the subsequent process. During the salting process, the temperature and humidity are controlled."
"After 30 months of cellar fermentation, under the action of enzymes, the most intense aroma is finally produced."
"The ham dish has also been improved in the traditional way. The low-salt ham is sliced and finely processed, which is more in line with the trend of health"
"A new variety of ham that can be eaten raw, so that traditional diners can appreciate exotic customs"
A variety of ham dishes that stimulate people's appetite appear in turn.
What makes the female reporter hungry is that her chest is stuck to her back.
At this moment, the voice of the driver master was like the sound of nature.
"Arrived at the airport!"
The female reporter hurriedly put away her mobile phone and got off the car, and rushed to the airport with her luggage.
After security check and ticket collection.
Excitedly went straight to the restaurant in the airport.
When she saw the signboard of the restaurant, the female reporter almost burst into tears.
This is heaven!
He rushed over with his luggage in a hurry, stopping in the middle of the rush.
Ok? !
The female reporter was stunned.
In her line of sight, several restaurants were already closed.
The waiter is cleaning and is about to close.
The female reporter yelled sadly.
"no no!"
A piece of moving music was automatically matched to her in her mind.
"Snowflakes fluttering~Northern wind whistling~"
"Inventory and Rewarding Small Theater" is on the air again~ Mr. Taozi thank you all~
Thank you: beautiful sister "郑言" for the 1500 point reward, I am at a loss for words to praise you every day, so I can only wish you more and more beautiful and richer, hahahaha
Thanks: "Teddy Bear of Miracle Island" for the reward of 100 points, the teddy bear is very cute, I wish you more and more cute, refill~
(End of this chapter)
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