Have you watched "Fang Hua"? Yes! I'm hungry after watching it! | Micro-diet therapy

Author: Fluent

The most discussed and popular TV series recently is none other than the director "Sunglasses King", Hu Ge, Ma Yili, Xin Zhilei and a group of "familiar Shanghai faces" who speak fluent Shanghainese. The drama delicately depicts the vivid and lively market scene of Shanghai in the 1990s. On the surface, it is about eating, drinking, men and women, but inside it is about the mountains and rivers, the years, and the various aspects of the times. As a "Shanghai girl", although Shanghainese has become "pidgin", what makes me feel more at home is those "Laomi Dao" than Shanghainese.

The "Farewell My Concubine", "Magic Crane Needle" and "Flame King Cobra" in "Fang Hua" are all high-end dishes for entertaining guests and "talking business", but the most popular one is the soaked rice that every "Shanghai girl" has eaten.

In my family, soaking rice is called "boiling rice with boiling water". Just rinse the cold rice overnight with boiling water and it can be eaten after it is slightly warmed up. In winter, it is too cold to boil it on the stove, but the water should still be clear. Then add some fermented bean curd or pickled mustard tuber, slurp it into your mouth, inhale it quickly, and eat it quickly.

Is Pao Fan really such a delicacy that makes people miss it so much? Obviously not, what we eat is still the feeling after all.

Compared to those king cobras and turtles, Pao Fan is really shabby, even worse than the "four great breakfast dishes". Because Pao Fan is tailor-made for people who don't have time to light a fire and cook in the morning. Cook more rice the night before, boil water the next morning, and then the whole family takes a few bites, wipes their mouths and goes out to work or school. This is the ordinary life of ordinary Shanghai people under the neon lights of Huanghe Road.

What attracts everyone's attention when eating Bao Zong's rice soup is not just the bowl of "clear soup" rice soup, but the side dishes that go with it. The reason why rice soup has become a delicacy is because of the side dishes that go with it. The different flavors of each restaurant come from here. Radish heads, kohlrabi, assorted pickles, sugar-coated melon, Chongming melon, sweet and sour garlic, young ginger slices, fermented bean curd, drunken bran, snails, yellow mud snails... No wonder Bao Zong's rice soup is so dazzling.

"Fang Hua" also mentioned a few sentences: "You have to eat pickled fish from Qibao, chicken feet from Chuansha, pickled vegetables from Zhujiajiao, and cakes from Chongming". In the film, Miss Wang's favorite pork ribs and rice cakes, Li Li's hot lamb, Linghong's Chuansha chicken feet, Teacher Ge's four great kings and Uncle's Dingsheng cake... Through these delicacies, the city's atmosphere of fireworks is reflected.

In this episode of micro-diet therapy, the editor recommends a dish from the drama: small yellow croaker with moss strips . It is a little troublesome to make, but it was a "hard dish" that could be served on the table at the time. Why not give it a try?

Small yellow croaker

Ingredients <br /> 10 small yellow croakers, a little moss, 3 grams of salt, 1 spoon of cooking wine, a little pepper, 50 grams of low-gluten flour, 20 grams of starch, 2 grams of baking powder, 110ml of beer

Method

Wash the small yellow croaker, remove the head, split it in half along the spine, remove the bones and process it into fish strips

Add salt, cooking wine and pepper and marinate for about 20 minutes, then coat with a layer of dry starch.

Put flour, starch and baking powder into a bowl, add chopped moss and appropriate amount of salt

Pour in beer to make a uniform batter without particles, and set it aside to wake up for a while.

Heat the oil in the pan until it is about 50% hot, then add the battered fish fillets.

Fry until the surface is crusted and then remove

Heat the oil again, add the fish strips and fry them over high heat until the crust is crispy.

Remove from the pan and use kitchen paper to remove excess oil.

Sprinkle with salt and pepper or dip in sweet and spicy sauce