I'm an almighty star

Chapter 1335 The Gift of Nature

Different from previous food programs.

China on the tip of the tongue does not talk about how to cook, nor how to use a knife, nor how the heat should be.

What he is talking about is a "collection" that many people have never thought about.

Such as matsutake.

[Shangri-La, in the natural hybrid forest of pine and oak trees, Zhuoma is looking for a fairy-like food - matsutake.The freshness period of matsutake is only a short two days, and merchants process the matsutake delicately at the fastest speed, so that a matsutake will appear in the market in Tokyo after 24 hours. 】

[At 3 o'clock in the morning in the matsutake production area, Shanzhen Zhuoma and her mother set off on a motorcycle driven by her father.After passing through the village, the mother and daughter had to walk into the virgin forest 30 kilometers away.The rain makes all kinds of wild mushrooms grow wildly, but every Tibetan has the insight to identify matsutake.After the matsutake was unearthed, Zhuoma immediately covered the fungus pit with pine needles on the ground. Only in this way can the mycelium not be destroyed. In order to continue the gift of nature, Tibetans carefully abide by the rules of the mountain forest. 】

"China on the Bite of the Tongue" uses the way villagers collect matsutake to tell people about the acquisition of ingredients.

Everything is so real.

Everything is so natural.

Under the camera and commentary, some viewers who have watched the tip of their tongue watched it with gusto.

"This show is good, I didn't expect this matsutake to be collected like this."

"Collecting matsutake is also quite bitter, which reminds me of picking mushrooms in the mountains when I was a child."

"However, this matsutake is dozens of times more expensive than mushrooms, but I just don't know how it tastes."

Don't know how it tastes though.But seeing that such a branch of matsutake can be sold for 80 yuan a branch locally, and even 1500 yuan a branch when shipped to Tokyo, I think this matsutake must be very delicious.In fact, many viewers have already smelled the fragrance through the footage of the chef cutting matsutake slices and steaming it.The body couldn't help but swallowed saliva...

……

[Old Bao is from Zhejiang. In his moso bamboo forest, the largest winter bamboo shoot in Suichang grew.The winter bamboo shoots are hidden under the soil layer. From the surface of the bamboo forest, there is nothing. Lao Bao only needs to look at the color of the leaves on the bamboo shoots to know the exact location of the bamboo shoots. This depends entirely on his rich experience].

[The preservation of bamboo shoots has always been a big trouble. The bamboo shoot is just a bud, which is the most active part of the whole plant.Clever Laobao’s method of protecting winter bamboo shoots is very simple. Remove the loose soil, bury the bamboo shoots again, and keep them moisturized. This burial method uses nature on the spot and can keep fresh for more than two weeks. 】

[Winter bamboo shoots can be seen in the four major cuisines in China.Chefs prefer it because the bamboo shoots are simple in material and can easily absorb the taste of matching food.Laobao is using winter bamboo shoots to make a homemade bamboo shoot soup. The protagonist of Xianduxian should be spring bamboo shoots, but Laobao uses Suichang winter bamboo shoots that are 20 times more expensive.Because in the eyes of Lao Bao, these are just a side dish in his own bamboo forest. 】

The shot continues.

The last time I talked about matsutake, this time I only talked about the more common and common bamboo shoots.

However, although it is very common, it is also very common.

However, through the lens of the photographer and the narration of the narration, the appearance of the plate of "small yellow croaker with soy bamboo shoots" made everyone's stomachs groan.

"It smells good."

"Damn it, you obviously ate just now, why are you hungry again?"

"Would you like some more?"

All the spectators licked their lips.

At this time, their irritated stomachs growled from time to time.

"Honey, are there any bamboo shoots at home?"

"It's over. No, you don't like bamboo shoots."

"Who said that I don't like bamboo shoots? It's because your frying is not delicious. Come on, come and see, and make me a fried fish with soybean and sour bamboo shoots some other day."

of course.

Using bamboo shoots as ingredients is more than just soy and sour bamboo shoots and small yellow croakers.

In Zhejiang, there is also a famous dish with bamboo shoots as the main character - pickled Duxian.

Put half of the salted pork and winter bamboo shoots, stir-fry in a firewood pot, add broth and simmer slowly, the pickled taste of the bacon and the umami of winter bamboo shoots blend together...

Open the lid of the pot, the overflowing fragrance, just smelling it will make people's index finger wide open.

In addition to these fresh ingredients, the natural world also brings us the seasonings we need.

[In the northern mountainous area of ​​Dali, Yunnan, among the eye-catching red sandstone, there are many natural salt wells scattered. These salts make the special delicacy of the people in the mountains of Yunnan.Lao Huang and his son built a stove by the Shujiang stream. The job of the earthen stove every winter is to boil salt. 】

[In the winter market in Yunlong County, Lao Huang and his son rushed to the market to pick pork for ham. The ham was cured in the courtyard of the old house.The curing process of Nuodeng ham is very simple. Lao Huang removes the excess skin and flesh, processes it into a round ham, sprinkles white wine to sterilize it, and then spreads the homemade Nuodeng salt evenly. , Pressure, so as not to damage the fiber. 】

[Even if judged by modern standards, Nuodeng well salt is still the best in table salt. Although the salt production has stopped in this ancient salt-producing area, we still believe that Nuodeng salt is a precious gift bestowed by nature to the mountain people. Gift. 】

Compared with the previous matsutake and crispy bamboo shoots, these only need to be collected.

However, when the third protagonist, Ham, appears, it is not a collection story, but a production story.

Of course, this production is not a traditional stir-frying method.

This production spans not just a few hours, nor a day or two, but a long period of years.

Just like this ham, if you want to make ham first, you must first make salt.

And even if the salt is made, it has to be cooked together with the pork for three years.

"Long experience, really long experience."

"I didn't expect that so many processes are required to make a ham."

"It's over, the more I look at it, the more I'm hungry, no, no, I can't take it anymore, I'll eat something to suppress my stomach first."

In fact, this hunger may not be really hungry.

This hunger is completely influenced by "A Bite of China".

It's just this influence, and it's not because of how delicious these dishes look.

Even though they know it, it's delicious.

But what really opened their index fingers was witnessing the whole process of these ingredients turning into food.

The process is not brought in by the chef.

This process comes from the hard-working collectors.

This process comes from the gift of nature to us humans.

"Nature's gift, I seem to understand what this episode is about."

"This is the real food movie. Those food movies used to be shit."

"I want to say that this documentary is going to be popular."

People's eyes are sharp.

This documentary is really hot.

(End of this chapter)