The food documentary "Sichuan Taste" is a food documentary that explores the relationship between Chinese and food with the theme of Sichuan famous dishes, and records many delicious dishes in Sichuan. The film aims to bring seductive food images to people who love Sichuan cuisine. There are fifteen episodes, each about 15 minutes long. The documentary is directed by Pange.
From ancient and modern customs, the People of Nakagawa pray for the wind and rain to be smooth, the grain is abundant, and future generations are prosperous. Pay homage to deceased parents and ancestors. The title is ancestor worship. At the time of ancestor worship, firecrackers are removed from incense wax paper money. A piece of pork is also prepared as a tribute to the sacrificial table, which is called a "knife head". By the time the sacrifice was over, the "knife head" had turned cold. Eating tribute will be protected by the ancestors. This is the best wish in the memory of the Sichuan people. So the "knife head" will be cut into thin slices. Return to the pot and sauté to make a dish. And this act of returning to the pot is called returning to the pot. There is also the appearance of back pot meat.
Ancestor worship is selected every month to the second and sixteenth day of the first month (lunar calendar), because the second and sixteenth days of the first month have to be sacrificed twice. Therefore, Chengdu people have a saying called the first twenty-six tooth sacrifice. Therefore, eating back pot meat is also called the tooth sacrifice. Later, it was handed down that the people of Chengdu changed his name to Lantern Nest. And there is also a story about the new capital Yang Sheng'an (Yang Zhuangyuan). Yang Sheng'an, also known as Yang Shen. One of the three great talents of the Ming Dynasty. When I was young, I tried to test Xiucai, because I had to get up early to catch the exam, and there was no light in the house when I got up early. His mother put the lamp on the table. Then he fried a pot of meat for Yang Sheng'an to eat. Yang Sheng'an could see clearly and plainly. Eat comfortably. Then go to Kao Xiucai. I went to the top talent examination. Later, I went to the entrance examination, and as a result, I was admitted to the yuan.
In the legend about the hui pot meat, the perfect encounter between garlic seedlings and hui pot meat, plus the watercress that appeared in the Sichuan great immigrants. Let the back pot meat have a unique flavor and taste in the world. And the production of traditional lamp nests. Pork should be selected from the countryside to feed the farm grains of fatty pork, thick and tender meat, the dish will be more classic. It is best to choose the two-knife meat of the sitting mound meat (pig's hind legs).
Boiling meat in water should not be too long, too long will make the meat old, lose the tender flavor it should have. And chopsticks are the best props for testing, and the meat must be fished out. However, the two-knife meat of the traditional lamp nest also needs to be specially pressed to make the meat tight and beautifully shaped. After the water vapor is dried, the density of the meat increases, and you can cut it as much as you want, and cut it evenly. When frying, due to different heating, the shape presented is different. When it is rolled up, it forms the shape of a lamp nest. Cut into nineteen slices. It is 8 cm long and 5 cm wide and 0.2 cm thick.
Douban should choose Shao Feng and the long-established black douban on the north gate of Pi County, Sichuan. Chop and spare, tempeh to choose Chengdu Jiezi ancient town Gong Mother-in-law's small black tempeh about 36 pieces, no extraction of soy sauce. Sweet sauce should choose half a small spoon of light sweet noodle sauce. Garlic seedlings should be selected from the old Sichuan writer Ai Wu's hometown of Xinfan Qingliu Town, on the riverside of Shatian purple skin tender garlic seedlings 4 roots, remove the root whiskers and leaf tips, wash them and put them on the cutting board with the knife face three times the oblique knife cut into a diamond shape. Cut the leaves into about an inch.
After the pot is boiled red, take a piece of meat to try it, put it on the edge of the iron pot, the meat slice will slide in a straight line when it is heated and the oil will appear, indicating that the meat is up to standard, and the fried meat can be rolled up. Stir-fry the meat into the pot until the oil rolls up, put the watercress and stir-fry the incense and then pour the tempeh, the tempeh is stir-fried to the sweet sauce, the sweet sauce is stir-fried, and then the pot helmet and the old pickle shreds are poured into the pot and fried together, and then the garlic seedlings are fried a few times, and the garlic seedlings can be out of the pot when they are three ripe. Stir-fry the meat back to the pan never put salt and soy sauce. There is already salt in the watercress, and then put salt and soy sauce to salt, and the color is not good.
Lantern Nest belongs to the old Chengdu people with a sense of historical memory. Full of nostalgia for the old years and the past of life. And the Kawami back pot meat is also full of new temptations. The modern version of the back pot meat method two knives of meat according to the golden ratio of fat four skinny six, the skin is thin and tender, fat and thin are connected, and it is most likely to form a unique boat micro-roll shape of the back pot meat. When blanching water, add ginger and shallots, peppercorns, and cooking wine to add flavor to the meat. Then use ice cubes to quickly cool the freshly cooked meat, lock in the gravy, and maintain the tender taste. You can also get into the meat cutting process faster.
The pesto seedlings are cut diagonally into segments, and the knife work is dashing, and the watercress is chopped finely. Cook the rapeseed oil and stir in the meat and add the watercress
Stir-fry quickly. A drop of old soy sauce is added to a little sweet noodle sauce and tempeh, simmer over a low heat to make the sauce fragrant, and a little sugar is freshened. Harmonize the spicy flavor. The spicy flavor of watercress and tempeh sweet sauce quickly spreads in the oil. First, add the garlic seedlings and sauté the rich garlic. Sprinkle the garlic leaves to ripen at the same time. Crisp and tender fragrance immediately out of the pot, in order to achieve golden butter bright, green and white.
A house stir-fried to the neighbors fragrant, spicy salty and umami long. Ask the Sichuan people who don't love, the plate seems to return home at first sight.
Stay tuned for the next episode: "Chicken Bean Flower"