Today's "Home to Eat" scene is simply a chili "meeting", whether it is on the table or in the pot, everywhere you look is chili.
When it comes to chili peppers, people who are "no spicy and not happy" think that it is an appetizer, a small plate can make people's appetites open, and the more they eat, the more hungry they are; but for people who do not eat spicy, a chili pepper can ruin a plate of delicacies. Why is there such a big difference?
In fact, spicy is not a taste, but a pain sensation. It is mainly perceived through capsaicin in peppers, receptor proteins that act on pain fibers, and neural pathways that stimulate pain transmission.
In order to balance this pain, the human body secretes endorphins to create a pleasant feeling, which makes some people eat more and more spicy, hotter and more painful; because everyone's sensitivity and tolerance to pain is different, so some people will talk about "spicy" on discoloration.
However, in the eyes of kitchen master Wu Qiuyue and special chef Gou Xingjian, people who talk about "spicy" discoloration are not because they can't eat spicy, but because they haven't found the right pepper and way to eat spicy. The dishes they make today can make everyone fall in love with spicy.
Chuan sister Wu Qiuyue today to make a post booth crucian carp, in order to restore the authentic taste of hometown, she specially brought local pickled peppers, watercress sauce, dried peppers from her hometown. For different spicy people, she also introduced different chili seasoning methods to ensure that every rice ball can find the most suitable taste for themselves.
Postal Pavilion Crucian Carp: Originated in Youting Town, Dazu District, Chongqing, during the Xianfeng period of the Qing Dynasty, the Postal Pavilion was the main traffic artery at that time, and the locals cooked crucian carp for pedestrians to eat. Because of its fresh meat, spicy and fragrant soup, it is famous for its delicious soup, and gradually formed a special dish of famous southwestErn.
Pickled chili pepper: Pickled chili pepper is a kind of impregnated product processed by wet fermentation, which is a kind of Sichuan kimchi.
Watercress sauce: is an indispensable condiment in Sichuan cuisine, its spicy and fragrant, red and bright color, known as the "soul of Sichuan cuisine".
-01-
Change the crucian carp into a knife, add shallots, slices of ginger, salt, cooking wine to remove the fish, and chop the pickled chili peppers made of bell peppers, millet peppers, and pickled ginger for later.
Tip: Crucian carp do not need to buy too large, choose about 15 cm, the meat is firm.
-02-
When the oil is 60% hot, add minced ginger, minced garlic, pickled chili pepper and peppercorns and stir-fry until fragrant, add watercress sauce and stir-fry, add water to boil, add spices, pepper, sugar, soy sauce, salt to taste, add crucian carp, cook for five to eight minutes, pour in celery, shallots, chicken essence, salt, out of the pot.
Tip: Spices include spices such as star anise, cinnamon, fragrant leaves, yamana, and grass.
-03-
Pour rapeseed oil into the pot, when the oil is 60% hot, add peppercorns and dried peppers, and when the peppers are slightly pasted, start the pot, pour the oil on crucian carp, and sprinkle with spring onions.
For people who are not able to eat spicy, when making this post booth crucian carp, you can appropriately put more spicy and soft bell peppers to reduce the amount of millet spicy; on the contrary, for people who are "spicy as life", the spicy millet spicy can be put more; if you want to improve the pepper flavor of the dish, the amount of dried pepper must not be less.
Cooked according to this seasoning method, the crucian carp in the post pavilion is spicy but not dry, full of layering, the fresh flavor of the fish is not covered up in the slightest, taste a bite, it is simply "ba fit very much"~ ~
After the fish is eaten, you can also cook some tofu, blood and other ingredients in the soup, which has a better flavor.
Do you like the food shared by Sister Qiu Yue? For more food sharing, you can pay attention to Kawaka Autumn Moon!