How to survive on pickled mustard in a foreign country?

Unlike Laoganma, who insists not to go public, Fuling Mustard is a listed company. The prospectuses and financial reports of listed food companies are very interesting things.

According to the disclosed information, the raw material of Fuling mustard is called cabbage head. The origin of this plant has obvious regional characteristics. The Sichuan Basin and the Yangtze River Delta region account for more than half of the national total, and the remaining planting areas are mainly concentrated in Shandong and Guangdong.

The accurate pronunciation of the three characters "青菜头" is not "青菜-头", but "青菜头". Beyond the boundaries of Chongqing, more places call it "mustard", "caitou" and "lettuce". In some places, the leaves are loved to be eaten, such as the stir-fried mustard greens of the Cantonese people; in some places, the leaves are loved to be made into pickles, such as the potherb mustard in Ningbo; but the most important way to eat them is to use their enlarged base to make delicious pickled mustard. .

This is a strange plant that is harvested around February every year. It is very easy to deteriorate and rot, and the transportation cost is more expensive than the vegetable itself. Therefore, all mustard processing companies set up factories around the origin of the mustard.

Yes, the Jiangsu and Zhejiang regions, Sichuan and Chongqing, and a small amount of Shandong and Guangdong constitute the mainstream seasoning style of Chinese mustard.

On the other hand, these regions also include the "Sichuan, Shandong, Guangdong, Huaiyang" in traditional Chinese cuisine - from a certain perspective, the crispy, salty, slightly sweet and slightly spicy mustard mustard. , is the food that best represents the aesthetic taste of Chinese people’s tongue.

What should you do if you are not acclimatized to the climate, have different tastes, or have no appetite for food when traveling abroad? A pack of Fuling pickled mustard can easily save your Chinese stomach.

United States: Mustard Potato Pancakes

The United States is rich in products, and the freshness of supermarket ingredients is second to none in the world. But Americans’ understanding of cooking is unflattering.

But fortunately, there are many B&Bs with kitchens in the United States. They are not expensive, easy to rent, and are available everywhere. Buying food from the supermarket and solving stomach problems by yourself is a method recommended by many independent travel guides in the United States.

In addition to the good quality steaks in the supermarket, which can be eaten directly after frying, the most recommended thing is potatoes. The American continent is the origin of potatoes. The western region has ample sunlight, nutrient-rich and semi-gravel land, and less precipitation. Everything seems to be tailor-made for potatoes.

The potatoes here are large, glutinous and slightly sweet. Americans only know French fries, which is such a waste. It's actually very simple. Boil the potatoes, peel them, and grind them into puree. Cut the Fuling mustard into small pieces and add some black pepper for seasoning. Mix the two together, roll them into balls, pat them into small cakes, and fry them on the pan until they are browned on both sides and the aroma is fragrant.

Potato cakes with pickled mustard can not only be used as side dishes and snacks, but can also be carried with you during long-distance driving and eaten while walking, and they will not go bad in a short period of time. In addition to the United States, the same applies to Canada and Mexico in North America, and Argentina and Chile in South America.

Japan: Pickled Buckwheat Noodles

Many people go to Japan and are attracted by Japanese dramas such as "Midnight Diner" and "The Lonely Gourmet".

But after arriving, I realized that fairy tales are all lies. Even if the food looks oily and moist, you will probably feel like a bird when you eat it.

Over time, I either feel that Japanese taste buds are equipped with amplifiers, and they can still eat bland food with great flavor; or I lose confidence in my sense of taste and feel that it has been destroyed by spicy oil and peppercorns. At this moment, there is a pack of Fuling mustard that can relieve thousands of worries.

Whether it is used as a condiment for sashimi, mixed into rice, or soaked in miso soup, pickled mustard can give you special surprises.

The best way to eat it may be to order a portion of soba noodles and quickly open a pack of pickled mustard and throw it into the noodles when people around you are not paying attention. The unique pyrotechnic smell of pickled mustard can make the plain soy sauce noodles that are hard to swallow suddenly take on a rich aroma similar to fried noodles.

Use Japanese fine chopsticks to mix the noodles and pickle into your mouth. You will feel that the dullness in Japan has been wiped away.

UK: Mustard Egg Soup

The reputation of a dark culinary power is by no means in vain. The food in Tesco supermarkets in the UK is mediocre, with neither imagination nor richness.

The only exception is eggs.

The British are probably the people who divide their eggs most carefully in the world. The four basic categories are Caged eggs, Cage free eggs, Free-range eggs and Organic eggs, which are caged eggs, barn eggs, semi-free range eggs and organic eggs respectively. egg.

The British generally boil the latter two kinds, while the first two are used as raw materials, added to various flours, and processed into cakes, breads, pies and tart crusts. The price is also ridiculously cheap, with a pack of 12 cages costing just over 1 pound. As people from a country that eats a lot of eggs, of course we can’t let them go.

But the British cooking equipment is also extremely crude, and most hotels don't even have a kettle. It doesn’t matter, Britain loves to drink coffee, and coffee machines are standard equipment in hotel rooms.

Prepare a bowl, beat an egg, and add some Fuling mustard. Clean the coffee machine, fill it with water, use the double-cup mode, and add all the hot water into the bowl.

It’s that simple, and you can get a bowl of mustard egg soup full of hometown flavor. With it, you will feel that the ordinary toast is full of flavor.

Of course, this method is also applicable to most Commonwealth countries where white people are the majority, such as Australia and New Zealand.

Germany: Mustard is like beer

Different from the British dark cuisine, German food is nothing more than boiled, stewed and grilled, which is as different as the rigid and rigid character of the Germans. Likeable.

Although after the reunification of East and West Germany, they also began to gradually absorb the strengths of neighboring Russia, Turkey, and Italy, and it was not just braised pig trotters and sauerkraut. But Germany is really a typical carnivorous nation, and they always like to put meat rich in oil and fat in an important dietary position. Grilled sausages, barbecued meats, grilled fish, fried ham, and salted elbows are all good if paired with dark beer occasionally, but if they last for more than a week, they will inevitably taste boring.

At this time, a pack of Fuling mustard came in time. No matter which pub, restaurant or beer garden you are in, a sip of beer and a sip of mustard can keep you entertained all night long. The flavor of mustard is concentrated and complex, making it a better snack than any local German food.

If you come across Bretzel, a traditional German food made with onions, sweet grapes and crushed crispy bread, mustard can also be used. Adding it can not only relieve greasiness, but also make the taste more layered. Rich.

Similar examples include Muslim countries represented by Turkey. Among the disgusting salted butter, barbecue, butter, hummus, and naan, if a pack of fresh and crisp Fuling mustard appears, You will definitely be grateful.

India: Mustard Fried Rice

The dark Indian cuisine has left a terrible impression on many people. The curry has a suspicious color and smell, the utensils are thickly coated with batter, and besides tableware, your hands are also important kitchen utensils...

In short, if you are not careful, you will get diarrhea and fever.

Many people only eat fried rice when they arrive in India. India has a hot climate, so the rice grown is long-grain fragrant rice. This kind of rice is not sticky enough for cooking, but when used for fried rice, the grains are clear and fragrant. Indian fried rice, with carrots, peas, peppers and various spices, may be one of the cleanest-looking foods you can eat in India.

However, Hindus advocate vegetarianism, so most Indian fried rice lacks a little oil. The Indian way of eating is to pack extra curry sauce, pour it on the rice, mix it and put it in your mouth. But for many Chinese people who find Indian curry difficult to swallow, pickled mustard is the best accompaniment to fried rice.

The processing method is also very simple. Buy fried rice for one or two yuan, add mustard while it is hot and mix well. Fuling mustard itself has oil, which makes it especially fragrant when stuck to rice. The salty and fresh mustard can also cover up some of the unpleasant excess spices in fried rice. It is simply a must-have for traveling in India.

France: French baguette with pickled mustard

French food is of course delicious. The ingredients, taste, presentation, and ambience are all impeccable.

But there is a fatal weakness in enjoying delicious food in France. They ignore breakfast, which is very important in the eyes of Chinese people!

For some people who have money and leisure, of course they can choose to eat brunch with large and small plates, but for tourists, it is impossible to sleep until close to noon every day. , and it is impossible to eat and drink every day.

A normal French breakfast is just a piece of bread and a drink.

It might be croissants dipped in hot chocolate, buttered bread dipped in coffee, or even madeleines soaked in black tea.

Monotonous and unimaginative.

But if there is a pack of Fuling pickled mustard, it will be completely different. Pickled mustard soaked in water is an appetizer soup that is different from rich drinks such as coffee and chocolate. Pickled mustard can also be sandwiched into various types of bread and transformed into pressed pies.

Undoubtedly, this is the best French breakfast solution for Chinese stomachs.

The same approach also applies to many countries in Southern Europe that are famous for their food but despise breakfast, such as Italy, Spain, Greece, etc.

-END-

Mu Xin said in "The Journey of Sulu": "Philosophy is the metaphorical impulse of nostalgia, and science is the violent impulse of nostalgia."

< p>Then I say: The familiar taste is the long-lasting impulse of nostalgia. Most of the time, pickled mustard, which seems ordinary, can become a long stream of water deep in our hearts when it reaches a far enough distance.