Sichuan cuisine and Hunan cuisine are also not spicy, but most people do not have the opportunity to try them, and northern Guangdong and northwest Guangxi also eat spicy, but everyone has preconceived ideas and thinks that the diet of Guangxi and Guangxi is light, but where does snail noodles come from?
It is a big joke to say that spicy is a retrogression of Chinese food, and it is also quite particular about adding chili peppers; taking fish-flavored shredded pork as an example, the main ingredient is 400 grams of lean pork and 150 grams of water-hair fungus.
Use 15 grams of pickled chili peppers, and also remove the seeds, to chop, in the combination of fish sauce, to make salty, spicy, sweet, sour, fragrant, umami flavors.
Kung Pao chicken, 500 grams of chicken as the main ingredient, 100 grams of peanuts as ingredients, 10 grams of dried chili peppers, 5 grams of chili powder, 5 grams of Sichuan peppercorns, the dishes have the characteristics of fragrant, spicy, fresh, tender and crispy.
Stir-fried meat with chili, 250 grams of lean meat as the main ingredient, 200 grams of green chili pepper as the ingredients, and tempeh is the soul, and the finished dish is salty, fresh, fragrant and spicy.
When it comes to chili fried meat, why has the amount of chili increased by more than 10 times?
My sister-in-law is from Yudu, Jiangxi, she said that when she was a child, she didn't like to eat chili peppers, I don't know how many times I cried by spicy, but in addition to rice and noodles, all dishes are spicy, and I get used to eating and eating, and the more I eat, the spicier it becomes.
Therefore, the restaurant is also following the trend, and the number of chili peppers in the dishes is also increasing to meet the needs of customers to stimulate their taste buds in order to survive.
Most of them, including myself, are ordinary people who work hard every day to make a living, and because of my profession (I am a chef), I have cooked private dishes for many wealthy people.
What impressed me was Boss Chen, who was 190 tall, black and fat like an iron tower, and the car was an imported jeep, which looked like a tank and was worth 7 figures.
The dinner of Boss Chen's group is not large, ranging from about 8 to 20 people, and a large round table is not satisfied; the food is the rare goods that our store finds as much as possible by relationship, and it cannot pass the review when written out; the normal ones are shark fin, dried abalone, grouper, lobster, wide belly, salmon and so on.
Boss Chen's Ma Tsai specially instructed him to prepare the spiciest dipping sauce, and at that time, my shop had yellow lantern chili sauce and Chaotian pepper garlic sauce, both of which were spicy enough.
And the local tyrant eats like this: no matter what the dish, first put a chopstick in the bowl, and then spread a layer of hot sauce before sending it to the mouth, which is eye-opening (tyrannical things).
As soon as the boss was happy, he also asked Ma Zai to send Maozi, Huazi and red envelopes into the back kitchen to reward the kitchen guy; my master took precautions, thinking that if he ate a few more times, the yellow lantern would not be able to hold back, so he hurriedly bought brushes and spicy from Yunnan.
Later, due to well-known reasons, private dishes declined, and I went to the Shidela Hotel in Shenzhen to continue my work, and one of the diners, Sister Zhou, who was a salesman and focused on air conditioning, made me remember her.
Everyone knows that when talking about business is to drink tea, when it comes to eating and drinking, they must have signed a contract, and it is worth congratulating two cups of wine.
As a rule, Sister Zhou wants to take a circle, and then pay tribute to the Forestry Bureau and Manager Li alone, and then the guests return the salute, Sister Zhou is the one who comes, drink a few cups and eat a chili, there is a big trend of who goes up and who falls.
Finally, on the staple food, whether it is rice and noodles, Sister Zhou poured in pickled pepper water and mixed well, and then ate all-you-can-eat pickled peppers and vegetables, and she can also call a car home soberly.
My uncle owns a restaurant in Singapore, Malaysia and Thailand, and I have eaten his chilli crab in Singapore, nasi lemak in Malaysia, and tom yum soup in Thailand.
Obviously it's fresh crab, why stir-fry it in chili sauce, and nasi lemak is even more indescribable, the mixed taste of coconut juice + pandan leaves + plantain leaves, but people just eat it deliciously; tomatoes, curry, onions, lemongrass, carrots are made into a soup, really yin gong (so miserable and pitiful).
On the plane back to China, I figured out that no matter where people are, they have a taste similar to that of their mothers, and they have been accustomed to eating things since childhood, and their taste buds have formed memories.
I should not impose my preferences on others!