Then in the previous article, we continued to talk about the most commonly used condiment in Sichuan cuisine, "chili pepper", introduced in the previous article, seven star pepper, dried pepper and pickled pepper, the most commonly used pepper to make dried pepper is the two thorn peppers.
Erjing pepper, an indispensable main spice in authentic Sichuan cuisine, pixian bean paste and Fuling squeezed vegetables and other brand-name products are based on erjing pepper as the main raw material. The Sichuan specialty erjing strip pepper is different from the spiciness of ordinary peppers, which is characterized by not a single spicy, but spicy, and the degree of spiciness is not very high, and it is more acceptable to most people.
Erjingtiao pepper is most famous for its production in Chengdu's Muma Mountain, which is cultivated in Chengdu and its surrounding counties. The shape of the pepper is slender, and the market time is from May to October of each year, and the color is divided into two colors: green and red. Green peppers will continue to grow until they turn red if not picked. The peppers are fragrant and sweet, and can be used as a dish to make dried chili peppers, kimchi, bean paste, paprika and chili oil.
Let's talk about the small man in the pepper "millet pepper". Millet pepper is mainly produced in China's Yunnan, Guizhou and other regions, although not a Sichuan specialty, but still widely used by Sichuan people in a variety of dishes, its value has also been fully exerted. Millet peppers have the spicytest of all the peppers we've introduced, but they have the disadvantage of not having enough flavor and can be used to make kimchi, dried chili peppers, paprika, and chili oil. Chinese medicine believes that millet pepper has the effect of warming the stomach and killing insects, and is mainly used to treat symptoms such as stomach cold, loss of appetite, indigestion, rheumatic back pain, and mumps. In addition, the capsaicin contained in millet peppers is also a potential anti-cancer substance.
Finally, let's talk about the watercress sauce made with chili peppers, which is also the most widely used in Sichuan cuisine. Sichuan cuisine is commonly used in Pixian bean paste and golden hook watercress sauce two kinds of watercress sauce. Pixian bean paste is made from fresh chili peppers, fine fava beans, flour and seasonings, preferably produced by The Pixian Douban Factory in Sichuan. This watercress sauce is reddish brown in color, shiny in oil, spicy in flavor, crispy in the cloves, and has a strong sauce aroma and fragrance, which is the main condiment for cooking spicy flavors.
There is also a kind of watercress that is mainly dipped, preferably with the golden hook watercress sauce produced by Chongqing Brewery. It is mainly based on broad beans, golden hook, (golden hook is the Sichuan people's name for dried shrimp.) Sesame oil is supplemented by brewing. This bean paste is dark brown, shiny and oily, fresh and sweet, salty and palatable, slightly spicy, mellow and rich. Golden hook bean paste is the best dipping sauce for dishes such as beef stew soup and stewed oxtail soup.
After writing so many chili peppers, everyone is too spicy to be able to make it, let's make a fish made with watercress sauce. (This dish is not very spicy!) ）
Watercress crucian carp
Ingredients: 300 grams of crucian carp, shredded ginger, minced garlic, dried chili pepper, a little green onion;
Seasoning: Pixian bean paste 100 grams, salt 2 grams, (because the watercress sauce is very salty, salt must be put less.) Cooking wine 15ml, pepper, corn starch, sesame oil, chicken essence, oyster sauce, vegetable oil; (unmarked grams of a small amount, be sure to pay attention to the amount of salt, oyster sauce and bean paste contain a lot of salt. ）
Preparation Method:
1, crucian carp clean up, cut a word knife on both sides of the fish body, into the fish plate;
2, add chicken essence, cooking wine, soy sauce to the fish, spread evenly, marinate for 15 minutes;
3, burn oil in the pot, pat the crucian carp on the corn starch, fry in the frying pan, fry the crucian carp until the skin is crispy, and fish out the oil control;
4: Leave the bottom oil in the pot, add ginger shredded, minced garlic and dried chili pepper to fry until fragrant;
5, pour pixian bean paste, water, put in crucian carp, add salt, chicken essence, oyster sauce to cook until flavorful, put the fish on the plate;
6: Continue to cook the soup in the pot, sprinkle with pepper, drizzle with sesame oil, add green onion and stir-fry well, collect the juice on high heat;
7: Pour the remaining juice on the fish.