Chihuo diary yi copper pot potato rice

I have always thought that food and beauty are essentially the same. I think there are two reasons for this: first, whether it is food or beauty, its ultimate attribute is the word "beauty", and the former's "beauty" is delicious; The beauty of the latter is considerable. Secondly, there are no absolute standards for food and beauty. Abalone with paws is certainly food, but potatoes and yam can also be made into food. Of course, a noble family can be called a beauty, but a small jasper is another kind of true and simple beauty.

As ordinary people, we can eat bear's paw, abalone, ginseng, bird's nest and other delicious foods every day, unless we have a great average with Ma Yun. But then again, ginseng, bird's nest, bear's paw and abalone are boring every day, even sometimes. Therefore, every word, today we only talk about copper pot potato rice, which is a popular specialty food in Yuxi, Kunming, Yunnan.

Potato, the scientific name of potato, is a common vegetable. According to historical records, this thing came from South America. When I mention this, I can't help but think of a regret of that year. At that time, I was in graduate school, and CCTV- 1 went to school to do an educational program for college students. My impression at that time was that there was "Intelligence Express" sponsored by South Korea's Samsung Group. Now Samsung has almost become a "military product", and this program has never been seen. It should have been off the air for years. I was lucky enough to be one of the 50 contestants selected by the school that year. The program was recorded in the studio of Gansu TV Station. It was the first time in my life that I participated in a CCTV program, and I was really a virgin. One of the questions is where potatoes were introduced to China. I thought it was South America, but I wasn't sure. I wrote an American on the answer sheet, thinking about a wider range, which can't be wrong. I don't know the answer, but I still have to go to South America. Finally, I regret missing the challenge behind.

Potato played a very important role when it was introduced into China from South America. In the famine year, potatoes were not only vegetables, but also rations, which saved many lives. When I was a child, I didn't like potatoes very much. They are like noodles. I think they have no taste. Even if I ate stew, I never liked it. After I went to college, I gradually ate a lot, and then I fell in love. Hot and sour shredded potatoes are my favorite side dish. I've cooked it many times at home, but I've never cooked it in a restaurant.

The copper pot is not a wok or a steamer, but a stew pot similar to a teapot, with a small mouth and a big belly. This kind of copper pot is not the product of modern industrial production line, but the crystallization of traditional coppersmith's craft. A piece of copper with a thickness of about one millimeter has been hammered, stretched, deformed and polished by the coppersmith for thousands of times, and finally it has become a beautifully shaped cooker.

I don't know when and who produced the perfect combination of potato, rice and copper pot, but it is definitely a great invention of foodies. Ordinary rice and potatoes, which can be obtained everywhere, have been baptized by firewood and copper pots and become delicious food that thousands of foodies covet.

Copper pot potato rice is not so much boiled as braised. Take three or four potatoes, cut them into cubes about two centimeters square, fry them in oil, and drain them for later use. A sausage, sliced. Without sausages, Yunnan Nuodeng ham is also a wonderful partner. Ham with fat should be sliced or cut into diced meat the size of soybeans. Appropriate amount of rice or steamed rice, a handful of tender peas and some pepper.

Put the copper pot on the stove, of course, the firewood stove is the best. The taste of food has a great relationship with the heating source used. There is a saying that an induction cooker is not as good as a liquefaction stove, and a liquefaction stove is not as good as a wood stove. Firewood stoves are the most primitive and slowest, but the things cooked are the best. Add oil, but not too much, sprinkle pepper to taste, add potatoes, stir-fry for a few minutes, pour in rice, stir at will, and sprinkle with peas. Cover the pot, simmer for ten minutes after the fire, so as to smell the fragrance, make a crispy rice crust that doesn't paste the pot, and then take it out. Uncover the lid and stir fry a little. White and fragrant rice, golden and soft potatoes, green and round peas and bright red sausages set each other off, with good color and fragrance. Crispy crispy rice crust, shiny and shiny, overflows the essence of potato rice when swallowed.

When I go back to Yunnan, I always like to eat in Fuxian Lake. There are rows of restaurants by the lake, ordering a pot of stone fish, a pot of copper pot of potato rice, a plate of drunken shrimp, several dishes and a cup of pine nut wine. Sitting and watching the lake, the water is blue and the wine is in the breeze, but I don't know when it will move easily.

Hangzhou is about 5000 miles from Yunnan. Due to work reasons, the number of trips back to Yunnan is getting less and less. The farther away, the more I miss Yunnan's food, especially the copper pot potato rice, especially as the wife of Jiangchuan people, so I have always been "yearning, but I can't eat it."

Six months ago, this lady took her daughter back to visit relatives. After returning to her hometown in Hangzhou, she pulled a baby out of the noisy suitcase. When I saw it, it turned out to be a copper pot in Jiangchuan, with a diameter of about 20 cm, just enough for four or five people to eat. According to my wife, my father-in-law told us that he often missed the copper pot potato rice in Hangzhou and specially made us a copper pot in the coppersmith's shop. With this copper pot, my wife's friends in Yunnan often send us Nuodeng ham, and the smell of copper pot potato rice often floats at home. Now, my daughter has grown up and is with us. She likes the unique food cooked by her grandmother.