Stir-fried wedding vegetables
Today this is a homely and distinctive dish. The main course is water celery, which is only abundant in Tongcheng. In the past, the water celery from Sishui Bridge was famous. Now Wenchang Village has been developed in large areas, and there are very few real Sishui Bridge water celery left. Other places such as Chenzhuang Village, Shihe Village, Qipanling, Xin'an and other places have small patches of planting, but the taste is slightly inferior, which is related to the water quality. The water in Sishui Bridge used to be underground spring water. In the old days of our Datong City, every time there was a white wedding or a red wedding, one dish that must be served was water celery, so it later became known as the wedding dish. The side dishes of wedding dishes are also very particular. The traditional method must include shredded dried carrots, vermicelli, dried tofu and shredded pork. As for why dried carrot shreds are used, I think it is to increase the layering of the wedding dish, because dried carrot shreds crunch in the mouth after being soaked, and water celery has a unique refreshing aroma when chewed. Today I used shredded bacon to stir-fry water celery, and it had a different flavor. I put the shredded bacon into the pot, and the shredded bacon sizzled in the pot. The oil flowed along the wall of the pot to the bottom of the pot, and the shredded bacon turned from white to transparent. Suddenly, the salty aroma of bacon filled the entire kitchen! Add water, celery, dried tofu and vermicelli, stir-fry for a while and take it out of the pan. Remember to sprinkle a few grains of salt halfway through.
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