Dongpo cuttlefish, also known as sweet and sour Dongpo cuttlefish, is a traditional dish in Sichuan, made with fresh cuttlefish as the main ingredient. This dish is characterized by golden color, crispy on the outside and tender on the inside, sweet and sour and slightly spicy, and rich in flavor. Dongpo cuttlefish "is a delicacy in Leshan, Sichuan Province, related to the Northern Song Dynasty's great writer Su Dongpo. Cuttlefish is not a squid fish in the sea, but a kind of mottlefish with a small mouth, long body and a lot of flesh in the Min River at the foot of Lingyun Mountain and Wulong Mountain in Leshan City, also known as "cuttlefish". Legend has it that when Su Dongpo went to Lingyun Temple to study, he often went to Lingyun Rock to wash the bricks, and the fish in the river ate its ink, and the skin was thick and black like ink, and people called it "Dongpo cuttlefish".
Ancient recipes
Ingredients: l strips of fresh cuttlefish (about 750 grams).
Seasoning: 50 grams of sesame oil, 50 grams of watercress, 15 grams of green onion, 1 white shallot, 10 grams of minced ginger and 10 grams of minced garlic, 40 grams of vinegar, 15 grams of rice wine, 50 grams of starch, 1.5 grams of refined salt, 25 grams of soy sauce, 50 grams of cooked lard, 1500 grams of cooked vegetable oil, 100 grams of broth, 25 grams of sugar.
Method:
1. After preliminary processing, the cuttlefish is cut into two pieces, the head is connected, the tail is half left on each side, the spine is removed, and the knife method (two-thirds of the depth of the meat) is used under the straight knife on both sides of the fish body. Cut 6 to 7 knives, then wipe the whole body of the cuttlefish with fine salt and rice wine. Cut the shallot white into 7 cm filaments; finely chop the watercress.
2, the frying pan is hot, when the oil is boiled to 80% hot, the fish is sold all over the dry starch, lift the fish tail, use a stir-frying spoon to scoop the oil on the knife edge, and after the knife edge is turned over and shaped, put the fish belly into the oil, fry until it is golden brown, fish out the plate. Leave the oil in the wok, add lard, shallots, ginger, minced garlic, watercress sauté, add the broth, sugar, soy sauce, use wet starch to form a thin mustard, sprinkle with green onions, then cook in vinegar, quickly start the pot, drizzle on the fish, sprinkle with white strips of green onion and serve.
peculiarity:
The color is bright red, the skin is crisp and tender, and the sweetness and sourness are slightly spicy.
Innovative design:
In order to make the dish as its name, more reflect the cultural connotation of the dish "Dongpo cuttlefish", so on the side of the plate is placed a "Dongpo Guanyan" shape made of face sculpture, and the dish is placed as a plum blossom vertical scroll pattern, and with tomato sauce written on the words "Dongpo cuttlefish", the character image is beautiful, but the overall shape has a visual impact and has a high artistic appreciation value.
This edition of the recipe
Ingredients: 1 fresh cuttlefish (about 7 50 grams), 100 grams of eggplant.
Seasoning: green onion, ginger, garlic rice, sesame oil 10 g, refined salt 2 g, monosodium glutamate 3 g, sugar 10 g, vinegar 15 g, peanut oil 1000 g, cooking wine 10 g, tomato sauce 50 g, chocolate sauce 20 g, broth 50 g, starch 100 g.
1, slaughter and wash the cuttlefish, take the cuttlefish meat and beat it with a chrysanthemum flower knife, add fine salt, monosodium glutamate, green onion, ginger rice, cooking wine and marinate for a while, and then evenly pat a layer of dry starch.
2, when the pot is heated to 60%, the fish is evenly lowered into the pot, after being fixed, fished out, until the oil temperature rises to 70% hot, put in the fish and fry until light yellow, then pour out.
3. Roll out two painting axes with eggplant skin and place them on the plate, then put the cuttlefish flowers, and place a "Dongpo Guanyan" shape on the edge of the plate.
4, spoon with 50 grams of oil, under the onion, ginger, garlic rice, sautéed, add broth, sugar, vinegar seasoning, with wet starch outline, quickly up the pot, drizzle on the fish, with chocolate sauce, tomato sauce on the top to draw the pattern of plum blossoms, and with tomato sauce juice to write "Dongpo cuttlefish" a few words.
Features: beautiful shape, bright color, crispy taste on the outside and tender on the inside, endless aftertaste.