I'm so hungry! There are so many "food easter eggs" in "Nezha 2" →

After the movie "Nezha: The Devil Boy Conquers the Dragon King" ("Nezha 2") became popular, some careful netizens discovered that there are many "delicacies" to be found in "Nezha 2".

What delicacies are there in "Nezha 2"? Let's take a look ↓↓ (Note: This article contains some spoilers)

Lotus root

If you want to taste the "Nezha flavor", you have to talk about lotus root first. In the film, Taiyi Zhenren used lotus root powder to reshape the bodies of Nezha and Ao Bing. In folk legends, the material he used was more direct - lotus root.

The lotus root is in its prime season throughout the year , and the Chinese people eat it to create different flavors for the four seasons.

After enjoying the bright red lotus flowers in early summer, it is time for lotus pods to be put on the market. Eat a handful of crystal white and tender lotus seeds and feel the crisp and sweet taste, which is the unique sweetness in the hot summer.

There are many ways to cook white lotus seeds. Blanch them in hot water, place them in a bowl, fill them with glutinous rice and steam them, turn them upside down, and pour the sauce on them. It is a " lotus dumpling " that melts in your mouth. Lotus seeds can be used as a side dish and mixed with meat paste to make lotus dumplings, which are also delicious. Boil them with red dates and longans for a nourishing dish!

Lotus seeds are delicious, and lotus leaves are also delicious. Lotus leaves, which are full of fragrance, are the best background for various foods. Lotus leaf porridge that looks green and pleasing to the eye, steamed glutinous rice chicken with lotus leaves mixed with the aroma of meat, lotus leaf tea, a seasonal drink in summer, stewed with lotus leaves ...all are seasonal delicacies.

Lotus pods are out, and it is time for crispy lotus roots to enter the market. Crispy lotus roots have a crisp and tender taste, and they are best used in cold salads and stir-frying. Stir-fried lotus root slices, stir-fried lotus root cubes ... can maximize the crispness of the crispy lotus root.

Lotus stems are another extremely crisp and tender dish. In the hot summer, eating a portion of pickled pepper lotus stems will quickly spread the refreshing sourness and spicy taste, which is undoubtedly a treasure to whet your appetite.

As autumn arrives, don’t miss the encounter between two early autumn seasonal products – sweet osmanthus lotus root . Fill the pores of lotus root with glutinous rice, simmer in a pot, add brown sugar, jujube and dried osmanthus, and when the soup becomes thick, take out the lotus root, let it cool and slice it, then pour the lotus root juice on it.

When the weather turns cold, pink lotus root finally comes into the scene. The best way to cook pink lotus root is to stew it in soup. Lotus root and pork ribs go well together. When the soup is 70% to 80% cooked, sprinkle pepper, salt and chopped green onions on it and cook until they are bubbling and emitting a fragrant white mist.

Lotus root powder is another kind of delicate eating method. The traditional method of making lotus root powder requires many processes such as selecting lotus roots, grinding, washing, bleaching, draining and roasting. Netizen: No wonder so many people are needed to help make it in the movie~ The finished lotus root powder is not only soft, glutinous and smooth, but can also be cut into "goose feather snowflakes".

hot pot

Taiyi Zhenren in "Nezha" is a fat uncle who speaks Sichuan Mandarin.

In the extra story, in order to find materials for Nezha to rebuild his body, Li Jing found all the ingredients in Chentangguan. Taiyi Zhenren, who was struck by thunder and suffered from amnesia temporarily, made a hot pot ↓

Counting the delicacies from all over the world, which one can be called the "leader of the food world"? Hotpot must be on the list, and Sichuan and Chongqing hotpot is the well-deserved "top".

The core of Sichuan and Chongqing hotpot is the spicy and fragrant base. If life is "rice, oil, salt, sauce, vinegar and tea", then in the world of Chongqing people, hotpot must be added! The soul of Chongqing people is always filled with a spicy and fresh fragrance. "If I don't eat hotpot for ten days or half a month, I always feel that something is missing in my life."

Taking Chongqing hotpot as an example, there are several kinds of chili peppers in the base. Red and green peppercorns add numbing flavor and aroma. The addition of fermented glutinous rice makes the flavors of various spices blend richly, providing a rich taste experience.

Why do we eat Chongqing hotpot in a nine-grid pattern? The original Chongqing hotpot did not have grids. As the number of customers increased, the pot became less and less used, so the merchants divided the big pot into nine grids so that diners could enjoy one grid each without interfering with each other. Gradually, it evolved into the nine-grid hotpot we have today.

seafood

" Look? I can only eat it myself. Delicious! " In the film, the octopus general, who spoke Tianjin dialect, ate his own octopus feet roasted by the Samadhi True Fire, which made many people laugh. The Tianjin dialect spoken by the shrimp soldiers and crab generals made Tianjin Chentang Village confident to shout: "The pass guarded by Li Jing is right here!"

Tianjin was built along the river and prospered by the sea. There is a saying that goes "borrowing money to eat seafood is not a way to survive", which expresses their ultimate pursuit of "freshness".

In Tianjin, General Octopus has to be renamed "General Baguio". There are all kinds of cooking methods, such as stir-fried baguio with leeks, stir-fried baguio with soybean sauce, warm mixed baguio, stewed baguio with meat, steamed baguio, stir-fried baguio with shrimp paste...

The famous " Fried Green Shrimp " uses large green shrimps from the Haihe River. The backs are opened and the threads are removed. No need to add much seasoning, just stir-fry in a pan. The sauce is clear and the starch is thin. When served on a plate, the shrimps are crystal clear.

Sea cucumber, abalone, scallop, shrimp, squid, are all good things, but not easy to taste. Thicken with starch to let the starch and seasoning firmly stick to the ingredients. Following this idea, the famous Tianjin dish " Eight Treasures Tofu " was developed.

Let's put shrimps and crabs aside for now, Tianjin people have more ways to eat fish. The unique braised fish here is so crispy that even the fish head and fish bones can be eaten directly. It is so delicious that you can't stop eating it.

There are more than 50 or 60 ways to cook yellow croaker , such as deep-frying, dry-roasting, braising, steaming, frying, vinegar-fried, sauced, etc. If you want to eat it at home, it is best to simmer it. Dip the yellow croaker in flour and fry it until it is shaped, stir-fry the onion, ginger, garlic, dried chili and Sichuan pepper until fragrant, and then add Tianjin sticky sauce and other seasonings to simmer until cooked. It is fragrant, sweet, fresh and delicious!

Have you eaten Nezha peripherals recently?

After seeing these "Nezha-like" delicacies

Which one did you plant?

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Source: CCTV-channel1 WeChat official account (ID: CCTV-channel1) Comprehensive "China in Intangible Cultural Heritage", "Three Meals a Day, Four Seasons", "Agriculture to Explore Civilization", "Golden Snake Dance: Chinese New Year Flavor", "Life Circle", CCTV News Client