"Miyaho" is a cooking method in Sichuan cuisine. The name is in honor of its inventor Ding Baozhen. According to legend, when Ding Baozhen was the governor of Sichuan, because he was an official, he was posthumously awarded the title of "Prince Taibao", that is, one of the honorary titles of "Gongbao". So his family's private dish "Gongbao Chicken" was also handed down, and was carried forward by posterity out of Gongbao shrimp balls, Gongbao tofu and even Gongbao apricot abalone mushrooms and other dishes - not "Gongbang", really not.
Although I don't eat spicy, I have a little special affection for Kung Pao chicken. Because in the imperial capital before, I went to Emei Restaurant once, and it should be regarded as a more orthodox burning. The sour, sweet and spicy taste, the smooth and delicate taste, is simply amazing! But the inevitable regret also came: since then, I have never encountered a kung pao chicken who has done so decently.
No, it's angry. There are cucumbers, carrots and even fungus, tomato sauce to spice sour and sweet, and even sweet noodle sauce! Not to mention the "palace explosion" that fills the streets... You may not believe it, but the Kung Pao chicken that you ate later, the closest to the "original", turned out to be in the noontime bento stall on 7-11. (See Scrambled Eggs with Tomatoes: Tickets from Home to Home))
In addition to the ready-to-buy retail area, the neatly stacked bento boxes at the counter also make people feel very happy (Image source: Internet)
But later I gave up the exploration of Kung Pao chicken, not because the authentic method is "everywhere", but because the chicken is roasted, the fault tolerance rate is low, and it is accidentally burned into wax blocks, well, the taste is the same as the wax of chewing wax.
It's like a cork stopper. It's not "chicken flavor, crunchy", it's chewing casually, stuffing your teeth.
After Li Dazhao used the money to prepare the whole family to eat shabu-shabu to help the students, he sincerely coaxed the children to "eat meat and stuff their teeth" with a full face (Source: "The Age of Awakening")
However, the taste of "Miyaho" is still very cute. For me, a person who is a genetic mix-and-match, who has learned to cook and learn the Three Mountains and Five Mountains, was born out of the thick aroma of Lu cuisine "sauce bursting", with the sour sweetness of the lychee mouth, and the temptation index was five stars. So later found out "Hey, the original shrimp can also be palace protection", I fell in love with it at once - crispy shrimp, salty shrimp, how to burn shrimp will not be dull (nor greasy) shrimp, YYDS!
At a glance, you know it's Sichuan cuisine (Image source: Internet)
Where I ate the amazing Miyaho shrimp ball, I can't remember; but I didn't eat the deepest impression: in 2018, three carved out a large and a small two sets of New Year dishes, different dishes. I liked the other dishes in the big set, so I thought about it, but I still endured the pain and gave up the small set of "Miyo Lychee Prawn Balls". I thought that maybe the dishes in the New Year's dish would be sold daily in the future, even if I saw you again in 2019, I could afford to wait...
...... As a result, as you know, it was shut down in three minutes in 2018. The uneaten Kung Pao lychee prawn balls have also become a masterpiece.
Sanki is good at fusion dishes, so the cooking method of this dish is slightly different from the traditional method, and the lineup is quite luxurious: the main ingredient is Thai river shrimp, and the side dishes are lychees, cashew nuts and even cucumber flowers. Of course, the traditional onion white will not be less. In addition to the red oil, the color adjustment also adds the juice squeezed by the red cabbage head. Sour, sweet and spicy, red and cute... What a shame!
So I have always hated this residual thought.
Three minutes · Miyoshi lychee prawn balls · 2018 (Image source: 321cooking)
Time always flies fast. The regret about Miyo's shrimp ball gradually faded, and finally became a small episode that would only be remembered during the Spring Festival and then laughed. Therefore, if I hadn't happened to learn the firing method of Miyashori shrimp balls some time ago, I suspect that in two years, even this little regret would not be there again. But of course, being able to learn the practice of this dish is more conducive to eliminating regrets.
In the past, I learned new dishes from Jiang Yi. Weishe's course updates are fixed, and they go online on time every Friday, and I always buy them with my eyes closed. This time I met Miyaho shrimp ball, a dish full of memories, of course, I will not miss it. In particular, the fried shrimp that I learned before are really satisfied (see "Shrimp: A Mouthful of Fresh and a Mouthful of Rich, I've Seen Acacia And Seen Goodbye") ...
...... But this time, Miyaho shrimp was surprisingly wrong.
...... Who are you? I don't know you. (Image source: Internet)
Delicious is really delicious, no need to say. The shrimp are elastic and the juice is full of flavor, which is especially suitable for bibimbap or noodles. But just like Jiang Yi said in class, this palace security is a palace security in the style of this gang. Looking at the firing method, you can also understand: the bright red color and the sweet and sour taste are mainly based on tomato paste. When it is cooked, oyster sauce should be added to freshen up. The bowl juice is also filled with sesame oil to add flavor. As a result, the taste of the dish became more and more exquisite, but it was not quite like the one I had been looking for for a long time.
It's sad. Although it is only to find that the cooking method of a dish is different from what I imagined, after so many years, the disappointment after searching for it, the loneliness of "passing through a thousand sails is not" after a long wait, I can't help but go through it in my heart. Of course, at the same time, I can't help but laugh at myself: cooking a dish can be so entangled, you are enough.
The shrimp of The Gongbao are actually very tasty
Meaningless sadness doesn't last long, but after this, Miyaho Shrimp Ball ("No!) I'm going to taste the river! Even if you can't eat spicy, you want to know how Kawami Miyaho does it! Interest was rekindled. Fortunately, now is different from a few years ago, there is a practical foundation for cooking, and there is a theoretical foundation for serious study, and it is really not too convenient to find resources now.
So soon after, I remembered another lecturer, Luo Shengtang, who also began to pay attention during the epidemic last year. Occasionally I say Lao Luo Lao Luo's, just him. However, I can't say which cuisine this boss is best at. I know that he has a foundation in Cantonese cuisine, and his achievements in Sichuan cuisine are not shallow; and probably because of his settlement in Beijing, looking at his cooking methods, he will feel that the traces of Jinglu cuisine are also quite heavy... Still, if you want to find a Sichuan dish from the "trust list" of culinary skills, you still have to rely on him.
I don't have many books on the way to eat. But Lao Luo's books accounted for two
Just look for it. Lao Luo's public account is always updating the recipe teaching, fortunately he has a little foundation, this kind of graphic version of the recipe looked down, can roughly grasp the main point - still from the perspective of intellectual property rights, here is not to elaborate on the practice. However, Lao Luo's sharing is free, you can put the original link up: see "The more grade palace security dish "Gongbao shrimp" in the Spring Festival"
And my side, after burning the medicine once according to the prescription, I took a bite and immediately squinted and laughed:
"This time it was right!"
Although, well, I basically did not put peppers, and peanuts also owe "Kung Pao shrimp", whether you can say a "right" word, in fact, it is debatable...
Just be happy.
July 18, 2021
【Words written at the back】
Nothing to say.
I forgot what to say.
October 7, 2021