Without food and beautiful scenery, the journey and life are difficult to call complete, if you have the opportunity, it is best not to miss it. In the green landscape and ordinary alleys of "shopping and eating Guizhou", there is a Guizhou that can be seen, met, smelled and eaten waiting for you.
When you see the hunger in your eyes, it's time to go.
More than a year ago, I wrote about a dish of kung pao chicken in motion.
Probably means that the general view is that the dish is named after Ding Baozhen, a famous minister of the late Qing Dynasty and the former governor of Sichuan, and Ding is a native of Pingyuan Niuchang Town, Guizhou, that is, today's Zhijin County, Gongbao Chicken Ding is made by its own kitchen, when it is an authentic Qian dish, "but from the invention of Gongbao Chicken Ding, after all, it has been more than a hundred years, no one knows how the Ding family's chef fried chicken, it is even more difficult to say qingchuan kitchen Qian kitchen, which is right or wrong." Ingredients and cooking, with the flow of people and collide and integrate, so that the emergence of new diets, although it is specious, in fact, is the same as the change and development of culture, the whole copy must be unsatisfactory, appropriate transformation can live endlessly. Delicious is the last word, and there is no need to fight for the taste of the 'palace'."
That's the big truth.
Kung Pao Chicken Cubes
In 1988, by the "Chinese Traditional Food" editorial committee under the editorial board of the Guizhou branch compiled the "Guizhou Traditional Food" book, nearly 500 pages, 400,000 words, recently by chance, under a reading, there are great gains, of which "dishes" will be included in the "Gongbao Chicken" entry, may wish to do a copy of the text, talk about a few can increase our knowledge of this famous guizhou dish, quite can be a long face for the Qianren.
The book writes that the late Chen Haiqing, a famous teacher of water cases, had cooperated with Zhong Wenfu, "Performing for the first time in Guiyang in 1958, performing at the Great Hall of the People in Beijing in 1959... The water case, the pier, and the stove tacitly cooperate, from killing chicken, scalding chicken, 'three handles' retreat (press, should be 'faded') to remove chicken feathers, remove chicken, cut chicken cubes to stir-fry into dishes, the first time it takes more than three minutes, the fastest one is two minutes and eight seconds."
The specific production method is also described in the text, "Use the baby rooster to clean 400 grams of meat, remove the fascia, scratch the meat surface with a shallow cross flower knife, cut into abacus bead-sized cubes, and use an appropriate amount of soy sauce, salt, egg white, water powder, sweet wine or cooking wine to make a uniform code." Put about one kilogram of oil in the wok, heat the fire until the oil smoke is directly rising, the chicken is fried into the pot until the surface is white (the jargon is called 'over oil'), pour in the leaky scoop filter oil. Leave about 70 grams of hot oil in the pot, refine until yellow-brown, put in ginger slices, garlic slices and fry a few times, put a little sweet sauce and fry a few times, pour in the cooked chicken cubes and stir-fry well, and then put the sauce made of appropriate amount of soy sauce, broth mustard powder, green onion knots and a little sugar and vinegar into the pot in advance, and put the pot into the pot with a few bumps. The traditional practice of lard is now a mixture of oils. Before liberation, a feast with kung pao chicken must be accompanied by a plate of flower rolls dipped in a fragrant soup."
The feeling of reading down, and the technology of stir-frying Kung Pao chicken diced today is generally the same, but the detail of "dipping with a plate of flower rolls" is mouth-watering, and it is delicious to think of, not to mention, the book also says, pay attention to a little, you can fish out the pepper residue in the process of frying, eat spicy pepper, and increase the flavor.
The book also talks about the difference between the Sichuanqian stir-frying method -
Qianwei is stir-fried with fin rice chili peppers and a little sweet sauce, which is the unique sauce spicy taste of Qianwei, and Sichuan flavor is cut into barrels with dried chili peppers, which is paste-spicy;
Qianwei first "over the oil", and then into the pot and seasoning together to fry, Sichuan flavor is generally fried into the pot at once;
Sichuan flavor is made of crispy peanut rice as an ingredient, and a little peppercorns are used, and Qianwei is not used, and Qianwei is lighter than Sichuan.
In short, the chicken cubes of Sichuan and Qian have their own unique characteristics.
Not only this book, Mr. Chen Heng'an's article "Qianwei Says a Little" also mentions Gongbao chicken, "Chicken is not a specialty of Qian Province, why is Gongbao chicken listed as special, Gai because of its cooking method is different, but Qian's cooking is the most refined." The taste is delicious, and there is no bad in and out of the province, so it is listed first."
Reading this, I have some feelings and feel more resonant, in other words, blindly frying chicken cubes, I can't afford to fight so many ink lawsuits, and let it "have its own beauty".
Not long ago, in a large restaurant to eat also known as "Kung Pao chicken" dishes, the method completely subverted my impression, the pepper is beaten very fine after the juice, and do not add excess accessories and head, eat it is also quite able to eat, but unfortunately can not find the boss to ask, I don't know if the local is doing this? What are the origins? However, at least once again, it proves one thing, that is, the practice of kung pao chicken is diverse, and it is not necessary to force authenticity.
Source: Guizhou Radio and Television Station
Statement: This article has indicated the source of the reprint, if there is any infringement, please contact us to delete! Contact email: [email protected]