The food documentary "Sichuan Taste" is a food documentary that explores the relationship between Chinese and food with the theme of Sichuan famous dishes, and records many delicious dishes in Sichuan. The film aims to bring seductive food images to people who love Sichuan cuisine. There are fifteen episodes, each about 15 minutes long. The documentary is directed by Pange.
Soybeans are rich in lecithin and plant protein, which can promote the absorption of fat-soluble vitamins and are the lowest-cost food to supplement the body's protein. But the Sichuanese call it soybeans. According to legend, Tang Taizong fled to Bashu in order to avoid the chaos of Anshi. When Ma Songpo killed Yang Guifei and fled to Jianmen Pass, he fell seriously ill. The local villagers made food with beans, so that the Tang Emperor's dragon body gradually healed. He was given the name Soybean. Later, due to the change of dynasty, I was afraid of violating the taboo. The color of the beans is yellow, so it is renamed soybeans.
More than two thousand years. Soybeans and brine met only because of a chance encounter, and they stuck to a romantic agreement. To release the temptation of the whole body, to run to the most beautiful dream of the date of life, to achieve a most gorgeous transformation. Brine point tofu, sodium chloride in the salt brine can make the dispersed protein aggregates in the bean juice quickly aggregate and form a colloid into a tender white solid bean juice. Sichuanese call it Bean Blossom.
In northern China, bean blossoms are called tofu brains, mostly salty and spicy. Gypsum is mainly used for coagulation. Salt brine is often used in the southern and Jin-speaking areas. There are different degrees of roughness on the palate. In Sichuan, it is salt brine gypsum, both of which are used. It is also more delicate in terms of taste and texture.
Sauerkraut bean blossoms are sour and tender, which is the most unique delicacy in Sichuan. Dipping in water bean blossoms, various flavor types of dipping water can make bean blossoms show different styles and charms. The preparation of Sichuan flavor tender bean flowers should be made with local soybeans as raw materials and soaked in water for five hours. The beans are plump and smooth, and the moisture is abundant. This is the best time to beat the pulp. The slurry is creamy and thick, and modern equipment still requires the use of traditional production techniques: boiling pulp, filtering. After the slurry is then sorted, the wonderful transformation slowly begins. Perfect out of the pot of tender bean blossoms. Silky and soft, supple and snow-white, it's a versatile nutritious delicacy. As a dessert, it can be paired with various flavors, and it is sweet and smooth. Add a touch of freshness during the romantic summer months.
Chicken beans are as white as snow, tender and cottony, and the taste is refreshing and delicious. This was also a good item at a state banquet. Chicken bean blossom is rich in protein, mineral and vitamin content. It can revitalize the blood and nourish the sperm, clear the brain and calm the mind. A very elaborate craft dish. Xiangji Kitchen has the cooking skills of eating chicken like chicken and eating meat like meat. Vegetarian ingredients are made into dishes with a meat flavor. Sichuan cooks, on the other hand, do the opposite. Choose chicken breast to cut into pieces and then beat the paste, thousands of times of beating, this is the real kung fu embodiment of chicken bean blossom production. It is also a test of the chef's degree of care.
Chicken bean blossoms look like a very simple dish, but in fact, the production process is particularly complicated. We are using fresh. Slightly thicker chicken breast. Before we come back, we must cut off the excess grease on the chicken breast, cut the chicken breast into small pieces, and slap it with the back of a knife. During the beating, we picked out the excess meridians in the chicken breast and beat them repeatedly. During the beating process, I also pay attention to see if there are any extra meridians inside. Try to knock the chicken breast into a puree shape, so that in the process of making bean blossoms later. The flesh of the bean blossoms is a little more tender. The beaten chicken minced chicken requires ginger and onion juice to remove the fishiness and stimulate the depth of the chicken's deliciousness. Egg whites add tenderness to the texture and stir them clockwise. Wet corn starch, wet starch, salt and water are mixed into rice soup. At this time, the pot is on the heat, the broth is boiling, and the rice soup chicken is carefully added on a low heat and cooked over low heat. A few minutes of delicious ripening. The vegetables are shaped like bean blossoms. The soup is white and fresh, the texture is smooth and tender and rich in nutrients.
To make this clear soup, we use old hens, ribs, ham, and scallops, and we boil them for four to five hours when the soup is milky white. We then choose chicken breast meat and pork tenderloin, beat it repeatedly into a puree, add a little water, and adjust it into a porridge type. Turn off the low heat and repeat the chicken and tenderloin two or three times. These two raw materials are to absorb the excess impurities in the soup, the soup is clearer as a brown, and then in order to match the chicken bean flower more perfectly in the future.
Broth has a very noble place in Sichuan cuisine. And Sichuan cuisine is not just spicy. The cavity of Sichuan opera, the soup of Sichuan cuisine. This is a motto that cooks should keep in mind when they get started with Sichuan flavor. And cook the cabbage with broth. This was created by Huang Jinglin, who was known as the imperial chef at that time. It was once created only because of the beautiful misunderstanding of the people of other provinces about the vulgarity and rusticness of Sichuan cuisine to break the rumors and establish evidence. The meat is only pork. Hundreds of vegetables or cabbage are good. Although there are mountain treasures and seafood, it is not inferior to jade white jade soup.
Chicken bean blossoms. There are no ups and downs in the past and this life. It's just about the Sichuan cuisine cooks' understanding of food. The result is a wonderful and exquisite culinary art. It has only been more than a hundred years and then on the road to the major tables. It has become a representative work of light and mellow in Sichuan flavor.