In 2017, in the United States of America on the other side of the ocean, szechuan sauce not only became popular, but also became the darling of social media truth reporting, but also caused social unrest due to the shortage of hot sauce and the long queue of people to buy it. What's more, a bottle of high-quality hot sauce can actually be fried to 500,000 yuan, which is really stunning and completely incredible. According to people familiar with the matter, the Sichuan hot sauce that became popular in the United States is actually just Sichuan watercress hot sauce with more sugar. In fact, in the past ten years, there are many kinds of Sichuan hot sauce that can be directly used to help meals rather than for cooking: beef hot sauce, silver fish hot sauce, fresh meat hot sauce, chicken shredded hot sauce, bacon hot sauce, sausage hot sauce, shrimp hot sauce and so on. The best-selling Guizhou "old dry mother" at home and abroad is only spicy sauce and bean flower dipping sauce, not douban sauce.
In Sichuan, the broad sense of watercress sauce refers to a variety of watercress sauce made of fresh red sea pepper, peppercorns, sesame oil, ham, golden fishing, beef, chicken, shrimp and other raw materials and pepper watercress in brewing, and some can be directly used for rice to help meals. For example, the golden fishing watercress, ham watercress, beef watercress, sesame oil watercress, etc. of Linjiang Temple in Ziyang, Sichuan, are not only long-term in history but also prestigious. This type of watercress has the characteristics of slightly sweet aftertaste, fresh and mellow, soft watercress, moist sauce, spicy and not dry.
The watercress sauce in the narrow sense refers to the use of fresh red pepper, moldy watercress, salt, flour as raw materials, added to the koji enzyme brewing, spicy taste is more prominent, the sauce is fragrant, mostly used for cooking, generally do not directly eat such as Pixian watercress. In addition, there are raw red watercress, red oil watercress, fresh spicy watercress made of no flour, no fermentation, no lettuce oil, moldy watercress, etc., which can be used directly, such as roasted vegetables, stir-fried vegetables, mixed vegetables, and dipping sauces.
A variety of watercress sauces from rural people
Watercress is used in Bashu and Shu to play a role in removing fishiness, increasing freshness and flavor, adding spicy and salty, increasing color and seasoning, and stimulating appetite. It is often used in home-style hot and cold dishes. Such as stir-fried pork, salt fried meat, dried sautéed eel shredded, fried chicken offal, ant trees, etc.; roasted dishes such as mapo tofu, boiled beef, home-cooked squid, hot nest chicken, watercress fish, watercress elbow, garlic roasted silver carp, watercress fish head, konjac roast duck, green shoot roasted fat sausage, roasted duck blood, pig blood, etc.; steamed steamed pork, steamed pork ribs, steamed beef, steamed hoof flowers, etc.; as well as hot pot, spicy hot water is all without flavor from Pixian watercress. Watercress is also used in mixing vegetables and snacks, such as watercress mixed with ginger, watercress mixed with goose intestines, watercress mixed with green onions; watercress in snacks, as well as various flavor noodles, such as beef noodles, rib noodles, fat intestine noodles, Song Sister-in-law fish soup noodles, etc. have the aroma of watercress. However, in Sichuan cuisine, the dishes specially named after douban are the most famous and edible ones - watercress whole fish and watercress elbow.
Watercress whole fish, color and flavor shape tempting to eat love
Douban whole fish fully embodies the flavor characteristics of Pixian watercress, through the bright red color, the strong folk home flavor, salty, spicy, sour and sweet all over the house, fresh and tender fish wrapped in rich flavor juice, eat is not too busy, the tongue is not too tired, accompanied by wine to help the meal, super refreshing.
Douban elbow is also a popular delicacy with a strong local flavor, which comes from the "nine bucket bowls" and "eight bowls" in the countryside. Because Pixian watercress is the main seasoning, its dishes are bright red in color, salty and spicy, rich in sauce, mellow in watercress, soft and sticky elbows, fat but not greasy, and it is very comfortable to eat, especially loved by middle-aged and elderly people.
The list of Sichuan cuisine features watercress. Whether it is Pixian watercress or fresh spicy watercress, there are two points that are very important in Sichuan cuisine cooking, one is to chop the watercress finely, and fry it in 30% or 40% of the oil temperature, which is fragrant and bright. Second, in some roasted dishes, the watercress does not have to be chopped directly under the pot to fry the incense, excellent and then mixed with soup to boil the taste, but after the soup is made, the watercress residue needs to be fished out, otherwise the doping in the main ingredient affects both the sense and the taste. The watercress used for mixing vegetables must also be finely chopped, simmered, and the oil is now red, and the watercress after chopping the fine oil can also be mixed with green onion knots, cucumbers, dried beans, pork skin, rabbit cubes, duck and goose intestines, ginger and other delicious side dishes at home.
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Douban flavor has always been the most commonly used flavor in Sichuan cuisine, with Pixian watercress, original red watercress or fresh spicy watercress as the main seasoning, supplemented by soy sauce, vinegar, cooking wine, sugar, ginger, green onion, garlic and other blends of salty and spicy, soy sauce moist, watercress flavor, slightly sour and sweet flavor characteristics are irreplaceable by other seasonings. Nowadays, many chefs, after the watercress dish is made into a dish, but also add some bright red millet spicy knots or green peppercorns, sprinkled on the dish, the name is embellished, which is not only not different, destroys the flavor of the dish watercress, rather than the sexual properties of the fresh pepper flavor, and affects the overall perception of the dish, take the words of the teacher, this is called taking off the pants spanking, superfluous.
The flavor of watercress is a strong flavor type, and its saltiness is one flavor larger than the fish flavor, home-cooked flavor, and lychee flavor, and it is also more mellow than the home-cooked flavor and fish flavor. In addition, the watercress flavor must use the watercress sauce, while the fish flavor and home-cooked taste are used when used, and the improper use can not be used. The taste of watercress must also be outstanding. Fish flavor, home-cooked taste does not need to emphasize the taste of watercress. The composition of the seasoning of the watercress flavor is relatively fixed, and the flavor characteristics have also formed a style, although it is slightly sweet and sour, but it is smaller than the sweet and sour taste of fish and lychee. Nowadays, there are hundreds of dishes in Sichuan cuisine prepared with various kinds of bean paste, among which there are no generic dishes.
This kind of watercress can be encountered but not sought
Next: Fresh spicy and spicy flavor cooking puzzles
Chinese Sichuan Cuisine Culture Man "A Hundred Years of Sichuan Cuisine Legend", "Roadside Sichuan Cuisine History"
"Three Hundred Years of Spicy Temptation" author • This article is pictured to the east 2017.11.10.Chengdu