The so-called hand-torn vegetables are first torn into irregular shapes such as silk, blocks, and strips by hand, and then cooked into dishes with appropriate cooking methods. Hand-torn vegetables can be made into both hot and cold dishes.
Hand-torn fish
Hand-torn fish can highlight both fresh and dry flavor. For example, after the fresh perch is cleaned and tasted for half a day, it is steamed in a cage and then taken out to cool, torn into small pieces by hand and put into a basin, and mixed with millet pepper grains, coriander festivals and other cold mixes into a fresh and spicy flavor. Its characteristics are: tender, spicy and refreshing. After the grass carp is cleaned and salted with pepper salt, it is hung up and blown to dry until it is semi-dry, then steamed in a cage, taken out and torn into pieces by hand, and mixed into a pot with sesame oil, red oil, pepper oil, tempeh, etc. The characteristics of the dish are: dry and mellow. The following dish of hand-torn crucian carp is different from most hand-torn dishes because it is based on the dry flavor and also incorporates a spicy aroma. When mixing, the braised oil (i.e. simmered chili pepper and simmered chili oil) is added to make the flavor of the dish unusual.
Ingredients: 1 coriander festival and 30 grams of chives each of the wind-blown crucian carp and 20 grams of braised oil 20 grams of peeled crispy peanut kernels, 20 grams of sesame oil, sugar, and monosodium glutamate
Method:
1. Soak and wash the wind-blown crucian carp in warm water, steam it in a cage, take it out, and tear it into a small piece by hand (see Figure 1).
2. While adding the simmering oil to the fish pieces, sprinkle the coriander festival, chives and add sesame oil, sugar, and MONOS glutamate to mix well, and wait until the peeled crispy peanuts are sprinkled and mixed slightly, then you can plate (see Figure 2~4).
Description: The wind blowing crucian carp is to put the slaughtered crucian carp in the pot, first add pepper salt (stir-fried with hot salt and a little peppercorns), mix the five-spice powder and marinate for 3 days, take it out and hang it in a ventilated place, blow and dry until the fish body is semi-dry.
Make the braised oil: take the vegetable oil into the pot and heat it, first fry the ginger shallots, onions, coriander heads and fragrant leaves, and then remove the residue before the dried chili festival and peppercorns are boiled until fragrant, and put out to cool and can be used to make cold dishes.
Cuisine provided: Chengdu Dayi "New Year's Day" restaurant
Dish making: Hu Kai Zhang Chao
Hand-torn duck
This hand-torn duck highlights the fresh flavor, that is, the spicy flavor of millet pepper, the aroma of pepper oil and vine pepper oil, and at the same time, it is supplemented by a large number of green onion white shreds, coriander and crispy peanut kernels to enrich the taste of the dish.
Ingredients: 1 light duck (about 1500 grams) 80 grams of white shredded green onion 40 grams of millet pepper 30 grams of crispy peanut kernels 25 grams of salt, monosodium glutamate, sugar, a poinsettia of fresh soy sauce, pepper oil, rattan pepper oil, sesame oil each appropriate amount of brine 1 pot
1. Put the duck in a pot of boiling water first, and after fishing into the brine pot (lift a few times), change the heat to soak until the duck meat tastes, and then fish it out to cool (see Figure 1).
2. Remove the large bones of the brine duck, and then place the duck head and duck feet on both sides of the plate for decoration. After taking the duck meat and shredding the na pot, add a pint of fresh soy sauce, monosodium glutamate and sugar and mix well (see Figures 2 and 3). Put the minced millet pepper and the white striped green onion in a basin, add a small amount of salt and mix well to marinate, grab it into the basin containing the shredded duck, add pepper oil, rattan pepper oil and sesame oil (see Figure 4), and finally add the coriander festival and sprinkle with crispy peanut kernels, mix well and serve.
Cuisine offered at: Chengdu Fu Congee Restaurant
Cuisine: Li Guohua