Not long ago, I heard an anecdote: it was said that several tourists who went to Chongqing to play were eating at a restaurant, because the fish and meat shreds they ordered were not put in the fungus, they questioned whether the fish and meat shreds made by the store were not authentic, and refused to pay for the meal of the dish.
The shopkeeper and the guest explained: it is normal not to put the fungus on the fish and meat shreds, the authentic method does not put those side dishes, and the guest insists on his own opinion, the two sides argue, and finally the store calls the police, please come to the police to coordinate the treatment...
A plate of ten or twenty pieces of dishes,
It's not that the guests can't afford it, it's not that the store can't afford to pay,
It felt like both of them were for good food
They are all equally stubborn, insisting on the taste of their hearts.
If you are reading in front of the screen
Some interest in cooking seasoning
Let's take a look at the following content, it's all dry goods!
Feel useful, you can first collect,
By the way, give a like, follow, forward or something [sneak laugh]
<h1 class="pgc-h-center-line" Data-track="18" How to adjust the > fish aroma? </h1>
The basic taste ratio of traditional fish flavor ——
Cold fish flavor: pickled red pepper: sugar: vinegar = 5: 4: 3
·········· Green onion: Ginger: Garlic = 4: 3: 3
Hot fish flavor: pickled red pepper: sugar: vinegar = 5: 3: 4
·········· Green onion: Ginger: garlic = 4:2:3
The contrast is visible, the hot system is relatively cold,
One less serving of sugar,
One more serving of vinegar,
One less serving of ginger,
It's not a ratio that's not so much different
Distinguish the taste difference between the two.
Only due to the characteristics of vinegar being heated and volatilizing, in order to achieve sweet and sour
The balance point of the taste makes a proportional adjustment,
Fish flavor of cold and hot dishes, in addition to different temperatures
The feeling of stimulation for the taste buds is different,
The overall taste type is always maintained, and there is no major difference.
【Tips】Pickled red pepper is preferably marinated with two wattle peppers
Watercress sauce
<h1 class="pgc-h-center-line" data-track="60" > in the end to put watercress? </h1>
The proportion of fish flavor blending we saw above,
There is no watercress in both hot and cold,
Put it this way, the traditional fish flavor does not put watercress,
Here we are talking about the traditional practice,
But tradition is not exactly equal to authenticity,
The traditional "do not put watercress", the authentic "can be put or not put",
Authenticity is to follow the tradition, according to the specific ingredients dexterous adaptation,
Bringing traditional practices to the extreme,
And thus fame, the world famous,
People on the outside take it for granted.
Authenticity is relative to the field,
Locals themselves will not say that they want to eat so-and-so local authentic food,
It's like a Chongqing native himself
Wouldn't say go eat an authentic Chongqing hot pot today.
Only when I introduce my hometown cuisine to my friends from out of town
Or when you find your hometown food in a foreign country,
Will mention the authentic, a little far away, pick up the fish aroma.
For example, the production of fish fragrant waist flowers, pork liver and so on
Ingredients with a coarse and heavy smell
Add some chopped watercress mixed with pickled red pepper,
It can increase the taste of the seasoning and neutralize the odor of the ingredients.
Shredded fish without side dishes
<h1 class="pgc-h-center-line" data-track="98" > fish and meat shreds can not be put in the side dishes? </h1>
Finally, let's talk about the fish and meat shreds at the beginning of this article,
Do you want to add fungus?
Let's say I wouldn't put shredded fish with side dishes
Introduced to friends out of town,
I really don't like fish and meat shreds
Add some miscellaneous side dishes.
You love to eat shredded fish and meat,
Or have you seen some strange shredded fish?