The four typical flavors that best represent the characteristics of Sichuan cuisine: home-cooked, fishy, strange and spicy. In other words, this is a flavor type that is not found in the other eight major cuisines.
What we usually call home-cooked food taste and Sichuan's home-cooked taste are not a concept.
Home-cooked food is commonly known as the taste of mother or grandmother, which refers to the taste of cooking with seasonings that are often used at home and common local ingredients.
The home-cooked taste of Sichuan is the most representative of the 23 flavor types of Sichuan cuisine, which specifically refers to the salty and fresh slightly spicy taste, and the aftertaste is slightly sweet or slightly sour. It is mainly made of Pixian watercress, pickled red pepper, Zigong salt, soy sauce and other concoctions in line with the flavor type, with a typical Sichuan cuisine style.
Sichuan kimchi is a common appetizer and condiment at home, and almost every household has more than one or two kimchi jars. If there is no kimchi jar in the family, they are embarrassed to say that they are From Sichuan.
Among the dishes seasoned with Sichuan kimchi, the most representative ones are the "sauerkraut fish" that has swept the country and this "kimchi crucian carp".
The sauerkraut used in "sauerkraut fish" is the pickled greens in Sichuan kimchi, while the "kimchi crucian carp" uses pickled peppers, pickled ginger, pickled garlic, and all other kimchi can be used to flavor, which is an authentic home-cooked dish.
Home-cooked food is homely but not ordinary, and there are many kitchen secrets hidden in it! It is the crystallization of the experience and wisdom of thousands of capable mothers and grandmothers, as well as chefs throughout the ages.
Let's talk about the hidden kitchen secrets of this "kimchi crucian carp".
<h1>【Raw materials】</h1>
1 crucian carp (about 1 pound and 3 pairs), pickled greens, pickled peppers, pickled ginger
Crucian carp can be selected from 4 or so small crucian carp weighing about 4, and 3 can be burned at a time. Kimchi in addition to pickled pepper is necessary, because the slightly spicy taste of the whole dish depends on the pickled pepper to enhance the taste, the other can be completely used in the kimchi altar of miscellaneous vegetables, this is the wonder of home cooking.
<h1>【Seasoning】</h1>
Salt, cooking wine, garlic, shallots, soy sauce, sugar, rice vinegar, mash juice, monosodium glutamate, pepper, water starch, sesame oil
Because there is pickled ginger on it, ginger is not used for the seasoning. If there is no ginger at home, use ginger. Mash juice is the mashed water in Sichuan mash, which is generally sold in supermarkets, which plays a role in harmonizing the taste and increasing the aroma, and is fried together with kimchi to make the sour taste of kimchi more mellow and soft.
When stir-frying the Sichuan hot pot base, it is also necessary to use mash juice to increase the flavor and flavor, which is a feature of Sichuan cuisine.
<h1>Method</h1>
1. Clean up the crucian carp, cut a diagonal flower knife on both sides of the fish body, the spacing is 1.5 cm, in the thickest part of the neck of the fish, poke a knife with the tip of the knife, smear a small amount of salt and cooking wine.
The test of whether a chef's fish-making skills are passed is whether the thickest part of the meat in the neck of the fish is tasteful. There's a kitchen secret hidden here: use the tip of the knife to poke a knife in the thickest part of the fish's neck meat, and when it is smeared with salt, it will be easy to taste!
The crucian carp yard taste is only a little bit of ground flavor, and it is not easy to use too much salt.
2. Cut the chili pepper, pickled ginger, pickled greens and garlic into mung bean-sized granules, cut the shallots into white slices, and cut the shallot leaves into green onions.
A kitchen secret is hidden here: pickled greens use only stems and not leaves. The stems of pickled greens are pale yellow, the leaves are black-brown, and the color is not beautiful enough to be fried together. If you only use the stems of pickled greens, it is golden brown after frying, which is appetizing.
The white onion and green onion leaves of the spring onion should be learned to be used separately, the white onion can be used to stew the pot, and the green onion leaves can be sprinkled before the pot, which can both add flavor and increase the color of the dish.
3. Heat the wok and add a little rapeseed oil to see the green smoke, wipe the crucian carp dry the surface water, put it in the pan and fry until both sides are golden brown.
Here is a secret to the non-stick pan of fried fish: the pan should be hot, the oil should be blanched, and the fried fish will not stick to the pan. If the wok at home is not smooth enough, you can use ginger to rub the bottom of the pot again, so that the bottom of the pot is clean and smooth, and it will not stick to the pan.
4. Wash and heat the wok, add cooked rapeseed oil 2 two, stir-fry the red oil under the pickled pepper and minced garlic, sauté the ginger and pickled greens, mash juice and stir-fry fragrantly, pour in cooking wine and fresh soup to boil, release raw soy sauce and sugar color to freshen and tone, season under pepper and rice vinegar, add crucian carp and cook for eight minutes, turn over and burn for three minutes.
The traditional method is to use Sichuan soy sauce to enhance the flavor and freshen, copy the red soy sauce to tone, of course, you can also use the old soy sauce to tone, but the color is a little black. I use sugar color to tone, so that the color is not bright and dark. Friends who can't make sugar color can pay attention to "Uncle Yin's light eating machine", and there is an article in the front that specifically introduces how families fry sugar color.
5. Put the boiled crucian carp into the dish, the remaining soup in the pot for the last seasoning, then pour in the water starch to outline the mustard, add sesame oil and green onions, and pour on top of the crucian carp.
Be sure to taste the flavor before you gouging, the taste is light and salty, and the soup can be heated if it is salty. Sesame oil should be poured evenly after the mustard is drizzled, the sauce looks bright, and the green onions should be added at the end of the pot to keep the emerald green and not change color.
"Kimchi crucian carp" is golden in color, crucian carp is tender on the outside, salty and slightly spicy in taste, and has a mellow and sour flavor of kimchi.
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