I am a native of Shaanxi, I do not envy the bustling ancient Shanghai and Beijing, I love Shaanxi more!
Now many people's understanding of Shaanxi only stays in the provincial capital Xi'an, because in recent years many young people know that Xi'an is a famous Internet red city. As everyone knows, Shaanxi is one of the important birthplaces of Chinese civilization.
In this rich and beautiful land, generations of sons and daughters of the Three Qins have worked hard and created many brilliant achievements of civilization. Shaanxi has written an important chapter in the establishment and development of Chinese civilization. 5,000 years ago, the Yellow Emperor tribe in the Jishui River Basin of Shaanxi Province and the Yandi tribe in the Jiangshui River Basin merged in the conflict, gradually forming the earliest ethnic community in Chinese history, the Huaxia Ethnic Group, opening up the five-thousand-year civilization history of the Chinese nation. In ancient times, Shaanxi was where Yongzhou and Liangzhou were located.
In ancient times, 14 regimes such as Western Zhou, Qin, Han, and Tang successively established capitals in Shaanxi. In addition to the well-known starting point of the Silk Road, the origin of the land, the three plains, the Big Wild Goose Beach, the Terracotta Warriors, the Qianling And so on, shaanxi, of course, there are countless delicacies! In the book "Ancient Shi Kao", it is recorded that "Shennong called the people to eat the valley, and Shimiga burned the stone and ate it." This means that Shennong told the people at that time to use grain as food, put it on a stone and heat it up and eat it. This is also called stone cooking.
This ancient method of making food is still widely spread and used today, such as the famous "stone cake" in Shaanxi. Stone cake is a more famous snack in Shaanxi and Shanxi. Most of this stone cake is made and eaten in large quantities during the Mid-Autumn Festival. The production method is to first heat the stone blocks, and then put the reconciled dough cake on it to cook, this method mainly uses the stone heat transfer and heat dissipation slowly, and the characteristics of uniform heat distribution to achieve the purpose of controlling the heat. The resulting cake is particularly crispy.
And today I want to share with you a creative dish about stone cake "stone cake sautéed squid", let's take a look at the detailed production steps together.
<h1 class = "pgc-h-arrow-right" > [Stone cake sautéed squid – with a complete squid slaughtering process] – Features: nutritious, caramelized crisp, simple to prepare</h1>
【Ingredients】: Stone cake to taste, fresh squid 2 pieces
【Ingredients】: 2 green peppers, 2 millet peppers, 1 piece of green onion, 1 small piece of ginger, about 10 peppercorns, dried chili pepper, 1 spoonful of starch
【Seasoning】: salt, cooking wine, rice wine, watercress paste, white sugar, sesame oil, chicken powder, white sesame seeds, pepper powder, white pepper powder
——【"Handling of squid" that began to be made】——
(1) Deal with the internal organs of the squid, the squid must be cut off with the head with a knife and put aside, and then use the scissors to cut the body of the squid, it becomes a large piece, at this time you will see a lot of internal organs inside, use your hands to clean the internal organs, there will be a long cartilage on the back, pull out.
Tips: Some people may grab the head of the squid when handling it, and then take the internal organs out by the way, this method is also feasible, but it is not easy for novices to operate, and if they are not careful, they will tear the internal organs apart, and it may not be easy to clean up when the time comes.
(2) Handle the head of the squid, first squeeze out the teeth of the squid, this should not be difficult. The main thing is to remove the eyes, because there is a lot of black ink in the eyes, so you need to use scissors to cut the squid head first, the eyes are easy to break, so be careful, if the ink splashes on the clothes, it is difficult to clean clean, so it is recommended to operate in water.
(3) The small suction cup on the squid whisker is handled, and the small suction cup on the squid whisker has something similar to a plastic ring, and the part of each squid whisker is squeezed out. Because suction cups are easy to absorb dirty things in the ocean, it is recommended to clean it up!
(4) Remove the black skin on the body, which is the protective film of the squid, this layer of skin is more resilient, and it may not be easy to chew if cooking is not good. So it is recommended to remove it!
Tips: Squid skin is more difficult to tear off, especially frozen, here to teach you a simple way to tear squid skin: put the squid in water with white vinegar for three minutes, and then put it in a basin of water, cut a knife from the side of the squid, it is easy to tear off the squid skin.
That's all there is to it, and we hope that helps you!
——【The "formal cooking steps" to start production】——
(5) The squid must be cut into segments, the head is cut into pieces, and the body of the squid is cut into a wider silk, and then put in clean water to catch and wash, wash twice, because the taste of the squid itself is still very fishy.
(6) After the squid is cleaned, the next thing is to blanch the water, sit on the pot, pour a spoonful of cooking wine, pour in the squid after the water boils, and wait until the squid is rolled up to fish out.
Tips: The reason why the cooking wine is put first this time is to let the cooking wine and water heat at the same time, which can volatilize the aroma of the wine.
(7) Blanched squid is dried in a bowl, or use kitchen suction paper to absorb the water, so that the marinade is more flavorful.
(8) Put the squid in a bowl, add a spoonful of rice wine (cooking wine), 1/2 tablespoon of salt, 1/2 tablespoon of pepper, 1 spoonful of starch, stir well, and marinate for 5 minutes.
(9) Cut green pepper and millet pepper into sections, cut the green onion into granules, cut the ginger into strips, cut the dried pepper into sections, break the stone cake into pieces, and put them all in a bowl for later.
(10) Put oil in the pot, when the oil temperature is 50% hot, add the squid, fry until the skin changes color, you can fish out the oil control, should not be fried for too long, otherwise it is too hard, losing the taste of the squid.
(11) Leave the bottom oil in the pot, add shallots and ginger, green line peppers, millet peppers, dried pepper segments, and peppercorns over low heat to stir-fry the aroma, then add a spoonful of watercress sauce and fry the red oil.
(12) Then pour the squid and stone cake into the pot together, stir-fry evenly, then add the appropriate amount of chicken powder, pepper powder, white sugar and white sesame seeds, stir-fry evenly and then pour a little sesame oil before leaving the pot.
The squid Q bomb is chewy, the stone cake is salty and crispy, and the flavor is rich and beautiful. Friends who love squid, you may wish to try this practice!
<h1 class="pgc-h-arrow-right" > a clever kitchen language</h1>
If you like to eat a little smooth and tender squid, you can also skip the step of frying. If you don't have stone cakes, you can also replace them with something else, such as a rice pot, which will be another taste experience.
This article is edited/original by John Rice, welcome to follow and take you along with long knowledge! If you don't understand something, we look forward to asking you in the message area below. If you also like my article, remember "Like" + "Follow" + "Retweet".