Mango pepper, litchi dipped in soy sauce ... Fruit agrees with you!

In this hot air, even breathing feels heavy and has no appetite to eat. Fortunately, there are rich fruits to relieve the fruits, the cold and watermelon of water, the crispy peach, the rich mango, and the large skewers and the sweet grapes ...

In addition to fresh food, the fruits of the water can also be marinated/cold. It is well versed in the Guangdong and Guangxi regions. Yunnan and Hunan also have their own unique cheats. Under the nourishment of various seasonings such as sugar, salt, acid water, Fruit rejuvenates a new taste.

Seasoning makes the fruit rejuvenate another wonderful

01

Cold fruits

/Yunnan people can really play/

The cold mixing of Yunnan people is not just meat and vegetables, but also the resident guests. After soaking in salt/sugar water, you can eat it directly, or you can add it after picking it up. Not every kind of fruits need to be pickled, strawberries are directly cut and ingredients.

Sour and sour papaya are very "Yunnan style" local fruits. After cold, the sour sweet flavor is integrated. Whoever eats.

Cold acid is more according to the documentary "Flavor Origin-Yunnan"

Cold Sour Papaya | Interture from the documentary "Flavor Origin-Yunnan"

Matching with various seasonings is a kind of magic applied by Yunnan people to fruits. There are many formulas for mango alone.

油 酱 ☛+soy sauce: It sounds a bit of dark dishes, but the sour taste of the soy sauce can neutralize the green mang itself, highlighting the fresh taste and crispy and tender taste.

辣 Mango+pepper+salt: Compared with soy sauce, it will be sublimated by the mango.

油 蚝 蚝+oyster sauce+sugar+soy sauce: Arrange fresh fruits into salty and sweet. The creativity of Yunnan people in food is definitely beyond people's imagination.

Green Mang dipped pepper and salt | Tuwa Creative

02

Perilla peach ginger

/ Changsha people's heavy mouth supper is perfect/

Life in Hunan, of course, eat shrimp. Hunan people like to add fresh azi when cooking crayfish. The fragrance of perilla plants will make the crayfish taste fresh and fresh.

If you want to see how Changsha people eat crayfish fancy, you can poke here to see the way Changsha people eliminate crayfish to eliminate crayfish, not just taste shrimp

Changsha adds the purple oil shy shrimp 丨 Six 1 shooting

In addition to being matched with crayfish, the combination of peach is even more made. Wash and cut the pink and tender fresh crispy peaches, add fresh perilla leaves, rock sugar, ginger, and a little white vinegar. Slightly pickled in the sealed jar for a few days to remove it.

Perilla and ginger | Dou Guo Food@x xHzv

When pickled, you can also add some bayberry to add sweet and sour flavor, and the color will be more reddish.

Purvir and ginger are marinated with peaches, you can also add bayberry | Douguo Food@用 用 x

The friends who are not used to ginger flavor can also rest assured. Although the ginger is added, the peach has no ginger flavor at all, but the peach itself is still full of fruity aroma. The fragrance of the oral cavity is better to eat after ice.

Marinated perilla peach ginger | Bean fruit food@xHzv

In addition to peaches, you can also pick up with bayberry. The color will be stronger than the peach. Under the action of sugar and time, it will slowly soak purple -red honey, and you can't help drooling when you look at it.

Perilla bayberry ginger | Dou Guo Food@Meow Meow Snacks

The first time I had eaten Periolona Peach Ginger, it was in the crayfish shop in Changsha. After killing half a small red shrimp tail in one breath, the waiter brought a small bowl of purple peach ginger. With the encouragement of a friend, he tasted it doubtedly. A bite, wow ~~~ The fragrance of the perilla wrapped the sweetness of the peach blooming on the tip of the tongue, which relieved the oral cavity that had just experienced the spicy impact.

The first time I ate the perilla peach ginger was stunned | the author shot

At the same time, the peach flesh is very crispy and tender. It is perfect for the heavy supper of barbecue, flavor shrimp, and Xiang cuisine, which is perfect. The cold taste of ice is also great to relieve heat.

Sweet and cold peaches and heavy mouth supper specially set | Author shooting

03

Glycyr

/ Cantonese Fruit Delicious Code/

When it comes to the fruits of Guangdong, there must be a licorice fruit, and the overwhelming Amway and sharing on the social platform make this sweet and sour taste enjoyment beyond the past. Local stores even arranged courier services, so that the delicious mouths in the field can feel this deliciousness.

Licorice Fruit | Bean Fruit Food@丫 丫 丫 丫

The production of licorice fruits is that the soul lies in the sweet licorice juice with a sweet atmosphere. Glimo -water and appropriate amount of sugar are boiled into licorice juice, and then add cut fruits. After pickling for a certain period of time, dip the powder to eat! The production process is not complicated and can be completed at home.

The fruit in the store selling licorice fruits is very complete. Diners can match them at will according to their preferences, with "one juice and three powder": sour plum juice, Chenpi powder, sour plum powder, and south gingermelon powder dipping. More wonderful taste experience.

Licorice fruit dipped powder | bean fruit food@恬 pineapple

04

Sour stall

/ Guangxi people are inseparable from delicious/

Guangxi people's love for sourness is vividly reflected in daily diet. Sour bamboo shoots, sour powder, sour fish, sour ducks ... even fruits and vegetables should also be eaten into acid (yě).

There is a local saying that "men are sad and women are sad, women are sad." This sour and crispy taste experience, relieves thirst in the hot weather. Guangxi's sour stall | Tuwa Creative

“The meaning of" things "and" things "in dialects, sourness refers to sour things. On the sour stalls in the streets and alleys, the colored fruits are soaked in the neatly placed glass jar, and the colors are very attractive. After selecting it on the stall, the boss will cut the soaked fruits into small pieces that are convenient to enter, and then sprinkle with seasonings such as pepper and salt and pepper.

Guangxi Sour | Interture from the documentary "The Night and Rivers and Lakes"

The secret of sourness is the selected fruits and vegetables and acid water.

There are three ways to treat fruits and vegetables: pickled water, marinating with seasonings, and no need to pickle. Pickled ingredients are generally harder, such as radish and lotus root, so that soaking in acid water for a long time can still keep the fleshy crispy; while the fleshy of the manga is delicate, it needs to be marinated; if it is fresh Bayberry and Qingmang do not need to be pickled. Cut and feed before eating.

The formula of acid water is not complicated. White rice vinegar is used with sugar and salt, but how to control the proportion? Each sour stall owner has an exclusive formula to ensure that the pickled soreness after pickling is crispy enough.

Different ingredients should be treated differently | Crossing the documentary "The Night Rivers and Lakes"

People living in subtropicals and tropical areas have created different ways of eating, and these ways of eating are crossed, overlapped, and fused. For example, fruit dipped in soy sauce, not only Yunnan, but also people in both Guangdong and Guangxi. Walking to the south, fruit dipped in seasoning, and will also appear in Thailand's night market.

Fruit sold in the Thai market | Tuwa Creative

Compared with fresh food, the artificial processing fruit has glowing more possibilities. There are many flavors of sour, sweet, spicy, and salty. It is quite vitally integrated on the fruits. I have experienced the taste feast brought by these wonderful tastes. It seems that it is not so difficult to sweltering and high temperature in the summer ~

Litchi dipping soy sauce, have you tried it 丨 pixabay

Author: Lu Qiyuan

Authorized this article reprinted from the Institute of Food (ID: FOOD_LAB)

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