travel with yoga

Chapter 648 Delicious clay pot soup
In addition to mixing noodles with noodles, Ma Xiaoliang plans to order crock pot soup.Every city has its own gourmet name card. For example, in Wuhan, we immediately thought of hot dry noodles and three fresh bean curd. What is the gourmet name card of Nanchang?It must be mixed noodles and crock pot soup.To be honest, some people may not be used to eating Nanchang mixed noodles, but many people are still used to drinking earthenware soup.In fact, the history of Nanchang earthen pot soup is not long. Although it originated in the late Song Dynasty, it is completely different from what we drink now. The earthen pot soup you see today is a folk innovation version, so it is more in line with Now people's taste.

When you arrive in Nanchang, you can see a lot of clay pot soup shops with mixed powder, but if you want to get the authentic one, you need to go to the streets and alleys to find it yourself.Many stores have simplified the process and steamed the soup instead of simmering it.So in Nanchang you will see two types of crock pot soup, one is quick-made, steamed with meat patties and other ingredients, and the other is real crock pot soup.

Authentic Nanchang crock pot soup is made from earthen pottery pots, carefully mixed with food, and then paired with natural mineral water. Then it is put into a giant vat and heated with a hard charcoal fire on six sides in a traditional way. Heating time is generally about 7 hours.The shops that actually make this crock pot soup have to put it in one night in advance and wait until the next day to bring it out.You must know that Nanchang Earthen Pot Soup completely adopts the traditional folk soup simmering method, using earthen pottery as the pot, carefully mixing food, and adding natural mineral water as raw materials.Its production technology has a long history, which can be traced back to the Spring and Autumn Period. The Tang Dynasty's "Crock Pot Simmering Soup Records" records that the clay pot is fragrant and boils, flowing in all directions, and a pot of simmering soup is the most delicious in the world.Nanchang earthen pot simmering soup became mature and formed during the Jiayou period. Nanchang earthen pot simmering soup technology was improved in the late Qing Dynasty and early Ming Dynasty. The earthen stove was changed to an earthen pot, and a six-sided stove was used.There is a popular saying among the people that soup has been simmered in earthen pots for thousands of years, and guests and friends from all over the world have been visiting each other for thousands of years. All the rare delicacies in the world can be collected in one pot. There is no other restaurant like this in our store.Since then, the skill of simmering soup in earthen pots in Nanchang has been passed down by families and folk to this day, with a history of hundreds of years.

Nanchang Crock Pot Soup puts the ingredients into a giant 1-meter large vat, uses a hard charcoal fire to heat the traditional six sides at a constant temperature, and simmers it for more than 7 hours. The process is to simmer at 160°C for 2 to 3 hours, and then lower the temperature to 120°C. ℃ simmer for about 2 hours, then simmer slowly over low heat.The soup house selects the best ingredients and cooks the soup in a small pot early every morning in a large vat as high as one person. After a day of slow simmering, it becomes a rich and fragrant tonic.The beauty of earthen pots is that they are earthen pottery, which has the functions of yin and yang and contains the effects of the five elements. After simmering for a long time, the fresh flavor and nutrients of the raw materials are fully dissolved in the soup, and the taste is fresh and fragrant.

Bone broth is rich in nutrition and delicious, mainly because the protein and fat are dissolved in the soup.When stewing meat and bone soup, first put cold water in the pot, gradually raise the temperature to boil, and then simmer it slowly. This can loosen the bone tissue of the meat and bones, and gradually depolymerize and dissolve the protein and fat in the bones.As a result, the meat and bone soup becomes thicker and thicker, the fat is like paste, and the bones are crispy and chewable.There are many kinds of stewed soup in earthen pots in Nanchang, including: poultry, chicken, duck, pigeon, meat, pig, cattle, sheep, and pig offal.Mountain delicacies: nearly [-] kinds of mushrooms, bamboo shoots, game, vegetables, etc.A small pot of soup in a small crock pot covers the common and common ingredients in Jiangxi folk, and incorporates the concept of health care.Connected with the life of Nanchang people, it has become an indispensable delicacy on the dining table.It is a representative of Nanchang's folk customs and habits.The mass foundation is deep and the recognition is high.The craftsmanship of Nanchang clay pot candy is also passed down from ancient times and keeps pace with the times, forming a unique folk traditional skill with high historical value, folk value, nutritional value, craft value and economic value.Zhao Jie took a sip of the earthen pot soup and couldn't help but admire it. At this time, the boss's wife came out and said, "You young people, drink more. After all, the earthen pot soup nourishes yin and yang and is good for the body." Then she said: "Little The girl looks quite good-looking, your boyfriend is really discerning!" At this time, Ma Xiaoliang saw the boss's wife looking at him with a strange look. Ma Xiaoliang then realized that it was the boss's wife who had misunderstood and regarded Zhao Jie as his girlfriend, but Zhao Jie Jie was ten years younger than Zhao Cui, so Ma Xiaoliang saw that it was an old cow eating young grass. At this time, Ma Xiaoliang was extremely embarrassed and could not say anything more. At this time, Zhao Jie said to Ma Xiaoliang: "Brother-in-law, I can't finish the drink. You drink the rest!" As soon as the words finished, the proprietress and other people in the store all looked at themselves with strange eyes.

(End of this chapter)