Zigong cuisine, also known as salt gang cuisine, is more salty than many local dishes, this is because local dishes are generally spicy, and highly spicy dishes are often saltier. Sichuan people are so spicy, because of geography and climate reasons, people need to eat spicy to get wet and cold. Zigong is located in the "basin bottom" (low altitude) of the Sichuan Basin, and in the summer it is even more sweltering and unbearable, so the locals are accustomed to eating spicy things to sweat and appetize, among which the indispensable are the two gifts of pepper and ginger.
Saltiness is only a matter of personal taste, and it is related to the level of taste threshold. The creation of Zigong's traditional dish of boiled beef stemmed from the old days when salt workers made a dish of tired and dead cattle. Salt workers who live in a humid and hot environment for many years to do heavy physical work need a spicy and stimulating taste to sweat and need to supplement a lot of salt, so it is reasonable that this dish is spicy and heavy. In the past, cattle were an important tool of production, except for old age and death, no one dared to blatantly eat it, and the Zigong people had an innate advantage, so they had outstanding points in cooking cattle. In addition to boiled beef, there are also slices of paper-thin fireside beef, long strips of cowpea beef, spicy and dry cold beef...
After saying salty, let's talk about spicy, the evolution of this is worth exploring. Millet spicy is widely used in Sichuan cuisine, but it is more than 10 years ago, the previous Zigong chefs used more dried peppers and peppers to cook dishes, and the dishes were mostly spicy, spicy and other flavor types. This can be seen in traditional dishes such as boiled beef, cold beef, and cold rabbit. There are not many spicy dishes in the past, such as fresh pot rabbits, sub ginger frogs and other fresh spicy dishes with millet spicy, which are widely popular for more than ten years.
Millet spicy
Sub ginger
Before the millet spicy entered Sichuan, Zigong people often used seven-star peppers from Weiyuan New Store (more than 20 kilometers away from Zigong city) to cook vegetables. Xindian Qixing Pepper and Shuangliu Muma Mountain's Erjing Strip Pepper are equally famous, with bright red color, thin skin and thick flesh, spicy and thick, spicy and fragrant, spicy and not burning stomach, slightly sweet aftertaste, etc., and are deeply loved by people in Weiyuan, Zigong and Neijiang. Zigong area is also widely cultivated sub ginger, in the past the preservation technology is backward, fresh pepper and sub ginger only in summer and autumn, which may be one of the reasons why fresh spicy vegetables do not have a wide range of circulation.
Chop fresh millet peppers
It is said that the local habit of using millet spicy in large quantities originated from cooking frogs. The frog meat is tender and easy to cook, and after adding quantum ginger and millet spicy hot stir-frying or medium heat for a short time, the dish is fresh and spicy, so it is well received by guests. Compared with Weiyuan new store Seven Star Pepper, fresh millet spicy taste is spicy, cheaper price, and can be supplied all year round.
Part.01
Spicy
The appearance of the fresh pot rabbit is not very long, it was founded in Zigong Honghe, but also because of the addition of millet spicy and sub ginger, known for its fresh spicy stimulation. The strong assist of the fresh pot rabbit makes the use of millet spicy out of control in Zigong.
Fresh pot rabbit
Method:
Ingredients: 400 grams of boneless fresh rabbit meat, 150 grams of red chaotian pepper festival, 100 grams of green pepper festival, 100 grams of ginger shreds, 50 grams of millet spicy minced, 10 grams of coriander, 20 grams of ginger rice, 15 grams of garlic rice, 10 grams of peppercorns, salt, cooking wine, chicken essence, monosodium glutamate, wet starch, fresh soup, salad oil
1. Chop the fresh rabbit meat into cubes, add salt, cooking wine and wet starch to the pot and mix well, marinate for 10 minutes and set aside.
2. When the salad oil is heated to 40% heat in the pot, then slide the rabbit cubes until it is just cooked, pour out and drain the oil. Leave the bottom oil in the pot, sauté the peppercorns, garlic, ginger slices and millet spicy crushes first, then add the shredded ginger, red chaotian pepper festival and green pepper festival to stir-fry, then add rabbit meat and mix an appropriate amount of fresh soup to cook slightly, during which salt, cooking wine, chicken essence and monosodium glutamate are added to adjust the taste, and sprinkle green onions when the pot is plated.
The combination of ginger and millet spicy has the effect of mutual promotion. Zi ginger beef is a dish that ordinary families in Zigong like to make, the previous accessories were mainly sub ginger shreds, plus a little green and red pepper shredded color, and did not rely on them to improve the spicy. Now some stores add a lot of red millet spicy in the production, full of red color, it looks like people feel like they are going to breathe fire in the stomach.
Sub ginger beef
This dish is simple to prepare, but the requirements for heat are extremely high. Light gray shredded beef, tender yellow ginger shredded, and bright red millet spicy shredded together, rich in color, spicy and exciting taste.
1. Cut the net beef into two coarse strips, add salt, cooking wine and lettuce oil to taste, without adding tender meat powder, etc., to retain the toughness of the beef.
2. Put the cooked vegetable oil in the pot and heat it, quickly fry the beef shreds, and then pour in a large amount of ginger shreds, millet spicy shreds and stir-fry, during which a little salt and MSG are added to taste.
Part.02
Stir-fry in small pansies
Zigong chefs are accustomed to reusing fresh peppers and ginger to highlight the spicy flavor. Because it is a short stir-fry, the raw materials are cut into small cubes or chopped into small pieces, but for raw materials of different textures, there are different primary processing methods. Fish, rabbit meat and other delicate raw materials, need to add salt, cooking wine, ginger and onion juice, wet starch and other mixed well sizing; chicken feet, ribs, chicken and other raw materials into cubes, you need to add an appropriate amount of salt and cooking wine (without humidifying starch) mix evenly; and soil duck and other old tough raw materials, you need to add ingredients in advance to simmer until soft, so that it has a bottom taste.
Hot
Small fried black chicken feet
Because the texture of the main ingredients is different, there are nuances in the cooking process, so the taste is also colorful. Diced fish, rabbit and other soft and tender raw materials, pay attention to the oil more fire, the main ingredients are slippery, quickly under the ginger rice, garlic rice, millet spicy crushed, sub ginger shredded (or sub ginger diced) stir-fried evenly, during which put salt, monosodium glutamate, chicken essence seasoning is good, pay attention to is in one go, into a dish refreshing and spicy. The main ingredients (such as duck, etc.) that are simmered in advance and have a bottom flavor can be fried slightly under ginger rice, garlic rice, green and red pepper festival, millet spicy festival, sub ginger shreds, etc., and then stir-fried under the main ingredients, which are mellow and spicy.
Ingredients: Jiangtuan (reservoir farming) 1 piece (about 500 grams) konjac cubes 150 grams diced green pepper 100 grams 50 grams of ginger shredded 20 grams of celery flowers 25 grams of minced garlic 30 grams of chopped pickled pepper 20 grams of chopped wild mountain pepper 30 grams of salt, monosodium glutamate, chicken essence, sugar, pepper powder, red amaranth starch, fresh soup, salad oil each appropriate amount
1. Clean the river balls, take the clean meat and cut them into large cubes, add salt, monosodium glutamate, chicken essence and red amaranth starch to grasp and marinate. Heat the oil in the net pot, heat the diced fish in the oil pan and cook it, pour out the oil and set aside.
2. Leave the bottom oil in the pot, first fry the minced garlic to change color, then add the chopped pickled pepper, the ground mountain pepper, the minced ginger and stir-fry fragrantly, mix a little fresh soup, add the diced fish, konjac pieces and diced green pepper.
3. After cooking slightly, sprinkle with shredded ginger, add sugar, monosodium glutamate, chicken essence and pepper to taste, out of the pot and plate, sprinkle ginger shreds and cauliflower garnish and serve.
Small fried elbows
Make small fried chicken, small fried duck, small fried elbows and other dishes, the pot should be less oil, burned to 40% hot to put the main ingredients, slowly sautéed dry water vapor and the oil becomes clear, and then put in millet spicy crushed, watercress (a little), green and red pepper festival, ginger shreds (or slices) and so on together to fry out the flavor, cook the juice made of sugar and vinegar before cooking, and make the dish dry and spicy.
Part.03
The hot series of dishes is another star dish in Zigong restaurants, such as "Qiu Jin Xiao Stir-fry" and "Qiaotou Sannen" are famous for their hot dishes. The operation process of hot dishes and small fried vegetables is similar, the difference is that it pays more attention to fire power, and it must be fried with more oil and rapid fire to ensure that the taste of the dish is crisp and tender.
Hot loin flower
Hot three crisp
Except for the slight difference between the main ingredient and the ingredient, the seasoning and operation process are exactly the same. The premise of tenderness is a "fast" word, the heat must be precise, less than one second is raw, more than one second is old.
The ingredients are all processed before the meal, the pork liver is cut into thin slices, and the pork loin and pork belly are cut into cross flower knives. When someone orders, the chef grabs a little of the processed ingredient in the bowl, adds a little salt, cooking wine and water starch and grasps it well. The other bowl is filled with accessories and spices - pork liver and belly with chives festival, pork loin with leek festival, and the seasonings added are fresh pepper sauce, dried chili noodles, Pixian watercress, salt, sugar, soy sauce, vinegar and so on, which are not complicated. Put the cooked vegetable oil in the pot, when it is 70% or 80% hot, pour in the main ingredients to grasp well, use the spatula to shovel four or five times, immediately pour the adjusted accessories and spices into it, and then shovel four or five times, end away from the fire, continue to shovel three or four times to start the pot, a dish is fried in only ten seconds. Pork liver is delicate, pork loin is crisp and tender, belly is tough and crisp, salty and slightly spicy. The basic skills of the chef are profound, and the whole set of actions is completed in one go, which makes people have to obey.
The seasoning method used by the chefs of Qiaotou Sannun is a decent traditional routine, while the chef of Qiu Jin's small stir-fry is a wide-open jianghu style, with few main ingredients, more auxiliary materials, fierce ingredients, and a large number of fresh millet spicy crushed flavors, and the dishes are spicy and stimulating.
Through long-term practice, Zigong chefs have summed up the best ingredients for the hot series of dishes are shallots, leeks, leeks and so on. These accessories are crisp and tender, easy to cook, less moisture, will not drag the hind legs of the main ingredients; the spicy flavor can inhibit the peculiar smell of pork liver, pork loin, belly, rabbit belly and other main ingredients; most of the accessories have a sweet taste, which can alleviate the spicy spicy of millet, and the mouth of the food has an aftertaste.
Part.04
Eat cold
Eat rabbits cold
Ingredients: rapeseed oil, onion, green onion, ginger, cumin, white root, mountain oak, star anise, dried green peppercorns, dried safflower peppercorns, Henan new generation sea pepper festival, water, thirteen spices
1. Turn off the heat when the rapeseed oil is boiled to 280 ° C, when the oil temperature is at 240 ° C, fry the ginger slices, onion pieces and green onion knots until fragrant, and then pour out the oil and filter.
2. Add water to the pot, pour all the spices to boil, then pour in the refined oil to refine together, wait until the water vapor is boiled dry and pour into the container, when the temperature drops to about 70 ° C, pour thirteen spices to stand, you can.
Ingredients: Rabbit meat with bones
Accessories: Guizhou millet pepper festival, Henan new generation of dried sea pepper festival
Seasoning: ginger, green onion, star anise, mountain chestnut, white root, cumin, salt, sugar, chicken essence, spice oil, soybean mushroom soy sauce, safflower peppercorns, monosodium glutamate, green pepper noodles
1. Chop 1 cm of diced rabbit meat with bone, add ginger, green onion, star anise, mountain chestnut, salt, sugar and chicken essence and marinate for 10 minutes.
2. Pour spice oil into the pot and cook until 120 °C, reduce the heat, fry the rabbit meat until the skin is white, keep the pot slightly boiling for about 2 minutes, then add the soy bean mushroom soy sauce and cook for 5 minutes to color.
3. Add safflower peppercorns, Guizhou millet pepper festival and Henan new generation dried sea pepper festival to fry out the spicy flavor, wait until the juice is dry and bright oil, get off the fire, and finally add chicken powder and green pepper noodles and stir-fry well, that is. (Dishes are plated according to 250 grams per serving.) ）
Part.05
Dip in water
Dipping water dish, is a kind of Zigong people's favorite meal, simple and easy to make, after cooking a variety of meat and vegetarian ingredients, and then dipped in the sauce to eat, the taste is spicy and stimulating. The structure of the dipped dish is quite simple, the ingredients are cooked in advance and knife-treated - or cut into slices, or chopped into pieces, or chopped into knots, and then packed in stainless steel plates, the meat dishes are now called, sold in two units. Meat dishes include hand-torn rabbit, pork, duck intestines, rabbit belly, pig ears, pork head meat, etc., while vegetarian dishes include eggplant, purslane, blood skin vegetables and so on.
The meat ingredients are served on a small disc and served with dipping water. Zigong people pay attention to meat and vegetarian collocation when eating water dipping dishes - vegetarian dishes dipped in meat and dipped in water, meat dishes dipped in vegetarian dipping water. Most of the meat dipping water is made of garlic paste, fresh pepper crumbles, green onions, crispy bean, soy sauce, monosodium glutamate, pepper noodles, red oil, etc., which are spicy and stimulating; while the vegetarian dipping water is mostly made of coriander, red oil, soy sauce, fried rice chili peppers, etc., mellow and fragrant. Duck intestines and rabbit belly have a crisp taste, sandwiched in the red and shiny dipping water, and then put into the mouth, it is particularly enjoyable to eat; pork and pork head meat with wine are suitable for rice, the spicy dipping water reduces the greasy feeling, and it is delicious and moist to eat.
Bean flower rice, Zigong bean flower, to Fushun is the most authentic, many bean flower shops in Zigong city have Fushun signboard. Bean blossom rice, which consists of three sets of bean blossoms, dipping saucers and white rice, is the most local grassroots diet.
The Zigong people summed up the key to eating bean flower rice: the bean blossom should be hot, the rice should be scattered, and the dipping dish should be fresh. The bean blossoms are all homemade by the store, simmered in an open iron pot, scooped on the spot, with "rolling tender and white" as the best; rice is preferably loose rice; as for dipping dishes, each family has a different preparation method, but they are inseparable from the rice sticks chili, garlic paste, peppercorns, green onions, fish coriander (that is, herbs leaves) and so on. The bean blossoms must not only be scalded, but also have tendons – scooped in a bowl and trembling, chopsticks clipped up and flashed.
Part.06
Pot dish
After the small fried dishes and hot dishes, the pot dishes are the third type of star dishes in zigong restaurants, and the common dishes are pot crucian carp, pot loach and so on. The practice of pot crucian carp is completely different from the traditional Sichuan dish pot meat slices, and there is no pot bar in the dish. The Zigong people do not mean "pot" when they say "pot", but refer to a special practice.
Sichuan people cook fish, commonly use two methods, one is direct soft, that is, the processed fish is directly put into the pot of fried ingredients, the adult fish meat is tender; the second is to fry until the surface is hard and crisp, and then return to the pot to cook, the adult fish meat is crisp and soft. Crucian carp, loach, yellow eel, etc. are fried in the pot over low heat, the surface color is golden, there will be a layer of fine foam, it looks like a frying and expanding pot, so the Zigong people call this kind of dish a series of dishes. Dishes made with this cooking method are not all called "pot ××". Zigong's famous scallion crucian carp has two methods, soft and "pot", but before the pot or after the plate, it is named because it needs to add a lot of chives (or chives).
Pot of crucian carp
The method of pot crucian carp in each restaurant is similar, but the taste varies slightly depending on the type and quantity of spices, but sauerkraut, millet spicy, and chives are indispensable.
The whole operation process is not complicated: each crucian carp weighing about 200 grams (too small thorns and less meat, too large and not easy to taste), slaughtered and cleaned, fried in a high oil temperature pan until both sides of the "pot" to use. Heat the pot with lard and cooked vegetable oil, stir-fry ginger rice, garlic rice, pickled ginger rice, millet spicy crushed and sauerkraut crushed, mix the appropriate amount of water to boil, add the fried crucian carp and green and red pepper knots and simmer for a while, add salt, monosodium glutamate, pepper to adjust the bottom flavor, cook a little vinegar, slightly thin mustard, when the pot is drizzled with sesame oil, sprinkle with chives. The finished dish is spicy and slightly sour, and the crucian carp is soft on the outside and tender on the inside.
The pot on the surface of the fish body used to be fried slowly over low heat, which took a lot of work and time, so some people "lazy" directly fried it in a high-oil warm pan until golden brown, and the effect of the dish was slightly inferior. However, small raw materials such as loach and yellow eel will have a better effect of direct frying.
Pot loach
An indispensable dish in the ancient town of Zigongxian City is "pot loach". Loach is killed on demand, then fried in a high-oil pan until the surface is crisp and hard. In another pot, put cooked vegetable oil and lard on heat, add garlic rice, pickled ginger rice, chopped pickled pepper and sauerkraut and stir-fry fragrantly, mix the soup and boil, then put down the loach, green and red pepper knots, burn until the surface of the loach is soft, add MSG, chicken essence, pepper to taste, put on the plate and sprinkle chives and coriander garnish.
The garlic eel of Zigong's "Construction Of Fresh House" is also cooked according to the method of "pot ba". Slaughter and clean eel first put in the oil pot and fry until the surface is crisp and hard, and then return to the pot and garlic, ginger shredded, millet spicy crushed, fresh green and red pepper festivals and so on, and sprinkle a large amount of herbs and shreds after loading the pot, the dish is spicy and stimulating, and the aroma is fragrant.
Part.07
Diving dish
Diving carp
Ingredients: 1 silver carp (about 1250 grams), green and red two wattle pepper rings, ginger shreds, millet pepper rings, ginger slices, green onion, ginger and garlic, coriander festival, fresh green peppercorns, salt, chicken essence, monosodium glutamate, cooking wine, pepper, sugar, fresh soup, vine pepper oil, salad oil each appropriate amount
1. Slaughter the silver carp and clean it, after the fish body is shaved, add salt, cooking wine, ginger slices, green onion strips to the pot and set aside.
2. Heat the oil in the pot, add ginger slices and green onion and stir-fry until fragrant, mix fresh soup to boil, add the delicious silver carp and cook, put into the dish.
3. Heat the oil in the pot, add the shallot ginger garlic, ginger shredded, millet pepper ring and stir-fry fragrantly, mix in the fresh soup, add salt, chicken essence, monosodium glutamate, sugar and pepper, and then add fresh green peppercorns, green and red two thorn pepper rings, pour vine pepper oil after high heat, pour vine pepper oil on the plate, sprinkle the coriander festival, it is good.
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There are many more delicious zigong delicacies, and I will not list them all here. As the saying goes, "eat in Sichuan, taste in Zigong", Zigong salt gang dish unique spicy flavor has become an important representative of Sichuan cuisine, salt gang dish with a large number of fresh millet pepper and sub ginger, the taste of the dish is fresh and spicy, the sword is biased and famous in the catering jianghu.
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