Hello readers, I am chaos said food, this issue to bring you Sichuan cuisine twenty-four flavor types of bad aroma and its representative dish practice, of course, bad flavor this flavor type in other parts of the country is also very common, chaos will be listed for everyone one by one.
Bad, wine too. - "The Talk"
Lees is rice, wheat, sorghum and other grains after the wine is left over from the dregs, in line with the attitude of making the best use of things, frugal Chinese people found that the use of lees to marinate meat can extend the shelf life at the same time, but also can increase the special flavor of the ingredients, the taste type of bad aroma has developed rapidly.
The distilled lees are packed in baskets
<h1 class="pgc-h-arrow-right" > the plot of mash in Sichuan cuisine is expressed in snacks</h1>
To be honest, the use of lees by Sichuan people is far less than that in Jiangsu and Zhejiang regions, and the dishes in Sichuan are mostly snack desserts, and the varieties of "bad" are not the same, and Sichuan people are more inclined to the aroma of "mash" wine.
Mash is a dialect of the southwest region, its name should be called sake brewing, is steamed by glutinous rice and sprinkled with koji mixed and fermented, and lees, mash can be used directly as a seasoning, its taste is sweet and slightly sour, with glutinous rice fermented wine aroma.
The mash is fermented with glutinous rice and is full of flavor and sweet wine
Mash small tangyuan is one of the representative snacks of Sichuan bad flavor, different from the traditional sense of tangyuan, small tangyuan has no inner filling, only the general size of bubble tea, Chengdu around the habit of called "powder":
Glutinous rice flour with warm water kneaded into glutinous rice balls, and then a small piece in the palm of your hand, finely kneaded into a small tangyuan; boiling water in a pot, down into the kneaded small tangyuan boiled until floating on the water surface on the water means that the tangyuan is cooked thoroughly, and then according to the taste of the sugar, a little mash juice, to a few goji berries to garnish, and then a little thin mustard can be out of the pot.
Mash small rice balls
If you hit a poached egg, it is a very beautiful thing, the tangyuan rake glutinous soup is rich in wine, the white transparent small tangyuan is embellished with mash, the rosy goji berries suck up the mash juice becomes full and round, and the bite of the "porphyrin" in the mouth explodes, and the aroma is overflowing.
Dense and sweet and nutritious, it was a rare winter tonic in that era when the material was not abundant. In the morning, after eating a bowl of mashed dumplings and playing with his companions, the naughty doll "Ha ~" exhaled a long breath, "You smell, I just ate mashed dumplings", and then in the envious eyes of his companions, the little vanity was greatly satisfied, like a general who won a battle.
Brown sugar mashed eggs
Mash brown sugar poached egg is a nutritious meal that Kawachi 'Moon Mother and Son' must eat every morning:
Take a piece of brown sugar and boil it in a pot, beat one or two eggs over low heat and simmer slowly to form poached eggs, add a spoonful of mash, sprinkle two red dates and goji berries into a bowl. Take a "spice spoon" when eating, scoop up the poached egg to take a bite and then drink a mouthful of brown sugar water, the delicacy of the poached egg and the aroma of brown sugar immediately fill the mouth, the aftertaste of a little bit of mashed wine aroma makes the "moon mother and child" appetite, and then under the "stern" gaze of the mother-in-law, even the soup with water purring is swept away.
Eggs are high-quality protein, and brown sugar is rich in trace elements and high-quality sucrose can supplement physical strength, mash is conducive to water swelling, the role of qi and vitality, in the eyes of the Chinese who pay attention to the homology of food and medicine, the "food instead of medicine" as the best policy, mash brown sugar poached eggs are regarded as the best food for women after childbirth.
<h1 class="pgc-h-arrow-right" > Chongqing, the road of mashed "dark cuisine"</h1>
Since the Furukawa-Yu family, Chongqing's love for mash is in different expressions, and mash is definitely a representative of the most flavorful snack in Chongqing.
The method of oil mash is slightly strange: the pot is burned with lard, and the mash, crushed peanuts, walnut kernels, orange cakes, dates, black sesame chips, etc. are fried, and can be put into glass jars while hot, and placed in a cool cabinet when they are not eaten on weekdays, and the mash can be stored for a long time under the seal of lard.
Very characteristic oil mash
When eating, simply take a spoonful of oil mash and put it in a pot of boiling water, add some glutinous rice and small rice balls and cook it. The color is a little dark under the action of black sesame seeds, reflecting the small tangyuan inside more and more white and lovely, as if the dark night sky is dotted with stars, shining, large beads and small beads fall on the jade plate.
The taste of daring is actually exceptionally delicious, the sesame seeds and peanuts and walnuts fried in lard are full of aroma, with a grainy feeling in the sweetness and fragrance, and the small tangyuan is soft and sticky Q bomb, sweet and delicious. Lard and glutinous rice dumplings bring a lot of calories under the joint action of sugar, and drinking a bowl in the morning and not being hungry at noon seems to be the product of the period of material scarcity and the special era!
<h1 class= "pgc-h-arrow-right" > the use of incense, no one is out of its "Jiangsu, Zhejiang and Shanghai"</h1>
If the sichuan-Chongqing region's love for mash is only a small fight, then the use of lees in Jiangsu, Zhejiang and Shanghai can be regarded as second to none, and the bad smell is fully integrated into local life.
Jiangsu, Zhejiang, Shanghai and Shanghai all have similar tastes and love to drink rice wine, and the lees also have a tradition of cooking, and the bad brine is a perfect use of the lees in the region. Take a pound of lees 4 pounds of rice wine, add salt, sugar, spices to soak a little after filtering the bad marinade is done, called brine, in fact, it is used for soaking, the use of bad marinade is widely shocking, in the Jiangsu, Zhejiang and Shanghai areas, a halogen in the hand can not be "bad".
Bad halogen four spells
Fragrant four pieces are the set of bad brine, set bad shrimp, bad duck tongue, bad pork belly, bad edamame in one, although the taste is the same, but the different ingredients bring different flavors to this dish.
Take a little blanched shrimp and cook, duck tongue and pork belly are made clean, add water ginger and shallots to cook; fresh edamame pinch the head and tail and cook in water, put the four into a bowl, pour in the bad marinade to soak, put it in the refrigerator for one night, take it out and set it on the plate.
After peeling the shell of the rotten shrimp, the meat is firm and juicy, the duck tongue and pork belly are soft and sticky Q bullets, the bad edamame is sweet and crisp, the aroma is rich and refreshing; in the aroma of salty fresh and yellow wine, the unique smell of the lees lingers with each other, delicious, cool and cool.
Bad brine pig's trotters, QQ bullets are very delicious
Everything can be "bad", and the bad brine four spells are not only the above four ingredients, but also the refreshing ingredients such as pork tongue, chicken feet, and duck gizzards can be replaced.
In Shanghai, "Ala Haining" expresses its love for the rotten chicken in a bad chicken, the same method, but the ingredients are replaced by chicken: half of the tender chicken is cooked and cut into large pieces and placed in a deep bowl, drizzled with the bad marinade before the chicken is refrigerated overnight and can be taken out and eaten.
The chicken skin is cool and crisp, the chicken is full of tender juice, and a bowl of rotten chicken is accompanied by a bowl of rice, "Very happy, Nong knows how to cut!" ", refreshing and appetizing, no matter how hot and humid summer is, it is not afraid.
Bad chicken
As long as the texture of the ingredients are refreshing, you can make a bad brine dish, just need to wash and cook the ingredients, and then soak in the bad marinade to taste, the delicious is as simple as that.
< h1 class= "pgc-h-arrow-right" > the contestants in Fujian are none other than red</h1>
Fujian's red lees is the local self-brewed red yeast wine remaining lees, because the wine is added to the red yeast rice, so the color of the lees has a unique aroma, unlike the Jiangsu, Zhejiang and Shanghai regions, Fujian's use of lees is mostly pickled, with red lees to marinate the ingredients into the flavor, or steamed or boiled or fried to become a dish.
Red rotten fish is a typical Fujian dish, grass carp cut into large sections and cut a little flower knife, with ginger slices, red rotten marinade after low heat frying into the bowl; the pot left the bottom oil, under the ginger rice, red rotten stir-fried incense, add the right amount of water, salt, sugar to burn until thick, pour into the bowl containing grass carp, refrigerated soak overnight can be eaten, the taste is salty and fresh wine, very rice.
Fujian red rotten fish
The same flavor also has red rotten meat, which is changed to marinate and then steam:
Cut the pork belly into large pieces, add salt, sugar and a lot of red lees and mix well to marinate, wait for the flavor to be directly on the steamer, steam for 30 minutes on high heat and delicious.
The color is bright red and seductive, the fat pork belly sucks up the aroma of red and rotten and becomes no longer greasy, at this time the rich oil becomes the only carrier of salty sweet and bad aroma, or under the wine or rice, the taste is wonderful and endless, it is worth trying.
Red rotten steamed meat
<h1 class= "pgc-h-arrow-right" > the "bad" of Henan, and the best match is crucian carp</h1>
The classic Yu dish five-spiced crispy fish, in the bad incense of the expression of the different methods, this bad is both bad and take the meaning of "crisp, rotten".
Spiced fish is also quite distinctive: choose a number of fat and tender crucian carp, go to the gills to remove the internal organs, but need to retain the fish scales completely, add ginger and shallots to marinate, fry in the oil pot until crisp and fish out for later; take a large urn, put the green onion on the bottom, put a little star anise, cumin, dried peppercorns, spread a layer of fish, so after several times, pour water just over the fish body, add old soy sauce to color, sugar, aged vinegar seasoning, turn the heat to low and simmer for four hours, when the soup is about to dry, pour a little sesame oil to turn off the heat and out of the pot.
Classic Yu dish spiced rotten fish
After frying and simmering for a long time, the fish becomes soft and rotten, even the bones and fish scales are "bad", this dish does not need to add lees to increase the flavor, in the sugar, vinegar and the umami flavor of the fish itself, salty sweet and slightly sour, bad flavor is rich, very magical.
< h1 class="pgc-h-arrow-right" > the end</h1>
"Zhu Ti zhu wine is like a pool, and the great white is dripping and eating", as early as the Yuan Dynasty, a famous poet Yang Weizhen said, no matter where you come from, food can always close the distance between you and me.
Few confidants sat on the floor, raised a glass to invite the bright moon, and when they woke up, they would meet and rejoice; three glasses of two light wines, talking and laughing, and weeping after parting after getting drunk. The ancients said that there is no feast in the world, sighing only that life is like a dream, gathering less and leaving more; the ancients also said that where life does not meet, fortunately only fortunate to be together for a period of time, there is a bottle of rivers and moons.
The bad aroma of the twenty-four flavor types of Sichuan cuisine in this issue ends here, pay attention to chaos and say food, take you to understand different Sichuan cuisine, different local cuisine.
Originality is not easy, thank you for your support.