The food world walked into Heilongjiang Jixi City (2) - Chicken West Spicy Dishes
Chicken West Spicy Dish is a dish that is affectionately known as the Queen of Spicy Dishes by The Chicken West people. In Jixi City, Heilongjiang Province, there is a diet that has been loved by citizens for decades, and even in the case of "city flowers" and "city emblems" have always been difficult to give birth, this diet has openly become one of the "city eats".
It is always inseparable from the Jixi cold noodles, which are known as the "Prince of Cold Noodles", that is, the Korean cold noodles, and the two appear on the table of the Jixi people at the same time. Chicken and Western spicy dishes are mainly spicy mix, up to more than 50 kinds, all common vegetables, meat and seafood can be added to the dish, the taste is: spicy, fragrant, fresh.
Decades ago, there was a special cold noodle restaurant in Jixi, and there was a particularly famous one in the bustling commercial area of that year, and the People of Jixi were called "Jixi Big Cold Noodles", the hotel has changed through the times, the location has changed, but the name is still preserved, still famous. Cold noodles have undergone evolution in Jixi, constantly innovated, relaxed the selection of raw materials, dissolved into the northeast people's dietary taste, with a strong local flavor. For example, in Jixi called "cold noodles", both refers to "noodles" and "vegetables", which is the unified name of the main and secondary foods, that is, people often say that "eating cold noodles is inseparable from cold noodles", and the raw materials of cold noodles are limited to soba noodles and wheat noodles.
In Jixi, cold noodle restaurants are everywhere, families eat cold noodles, everyone loves cold noodles, and it is not shabby to use it to entertain guests. It is precisely because the cold noodles have a wide base of the masses, nearly 20 years ago, Jixi selected the "cold noodle prince" and "spicy vegetable queen" through the news media, and the enthusiasm of the masses is not to mention, and many cold noodle restaurants are even more flocked. Nowadays, there are also shrewd bosses who have registered under the name of "super cold noodles", implemented trademark propriety, and the cold noodle business has also dissolved modern consciousness, and some have also introduced Korean-style cold noodles. At present, there are nearly 500 flavor restaurants in Jixi mainly based on cold noodles, which can create sales of more than 100 million yuan per year and achieve profits and taxes of more than 20 million yuan. The Koreans in Jixi also give full play to the advantages of "popularity, geography, kinship, and resources", and constantly sing the daily food brand of the Korean nation, like Jilin Township in Jidong County and Yongfeng Township in Chengzihe District around Jixi, which have formed a scale, taking the daily diet and ordinary snacks of the Korean people as a large-scale characteristic industrial development, forming a special catering industry based on cold noodles, spicy vegetables, dog meat, and fish pots, and also selling a kind of rice wine brewed by themselves, similar to the Yellow Wine of the Han Nationality, but slightly sweeter. These concentrated rural cold noodle restaurants have a strong radiation force and have become a new place for urban people to eat cold noodles.
Classic Spicy Dishes:
Spicy dried tofu and spicy orange stalks, these two are almost everyone in a cold noodle restaurant must order spicy dishes.
In addition, there are more than 50 kinds of spicy kelp, spicy sea orange stems, spicy tofu bubbles, spicy fish shreds, and spicy hollow cabbage.
The following Xiaobian will introduce the method of spicy dried tofu to you
Ingredients: dried tofu; One onion; A small amount of coriander; two cloves of garlic; Table salt; White sugar; MONOSodium glutamate; Rice vinegar or white vinegar to taste; chili oil. The role of chili oil in the dish is very large, let's talk about the method:
1, first boil soybean oil (should burn more because peppers are very "eat oil")
2: After the oil boils, add some ginger shreds, star anise (large ingredient), pour the boiled oil into the bowl containing chili noodles and stir evenly.
3: Blanch the dried tofu in boiling water.
4, dried tofu cut into square slices, onion cut into strips, and then put a small amount of coriander, garlic cut into minced, salt as appropriate, MSG as appropriate, (the main role is vinegar, sugar and pepper), vinegar and sugar to see personal preferences but in general should be slightly more, chili oil should be added to the oil, and then stirred (it is best to directly use the hand to stir, in order to make the condiments into the dish).