First, the history of pickled fish

Pickled fish to become famous, when its founder Zou Kaixi said. Zou Kaixi was a native of Jinfu Township, Jiangjin (now Shuangfu New District). During the Republic of China period, his father was a well-known local chef, famous for cooking Jianghu folk "eight bowls". He often picked up pots and pans, walking from village to village, relying on the four villages and eight neighboring villagers to organize "red and white wedding" hard to make ends meet, after saving up some silver, so in Jinfu street opened a small roadside restaurant, specializing in selling traditional folk fried small fried home-cooked dishes. Zou Kaixi grew up in such an environment, and naturally learned the basics of cooking home-style Sichuan cuisine. After the reform and opening up of the early 80's, he returned to Jinfu home after many years of wandering around, that is, to resume his father's business, so that the Zou family generations of spoons wait for the kitchen tradition can be continued.

Located in the Bayu-China Jiangjin folk, there have been pickled vegetables, pickled peppers, pickled pickles custom, regardless of the townspeople, countryside, most of the people can not do without the pickle jar. One summer day, the weather was hot, passing by the Zou Kaixi restaurant to eat the drivers want to eat appetizers to relieve the heat of the soup. Zou Kaixi brainstorming ideas, pickle altar in the old radish salvage, cut into shreds and carp with the cooking, which think, this unintentional move, but also let the drivers who have traveled a lot to eat after the call of addiction! However, because of the aged pickled radish soaked for too long, sour and soft, and not crisp, most eaters easily dare not taste, can only play the role of ingredients. Zou Kaixi thought for a long time, repeated practice, decided to change the pickled radish for green vegetables, and then replace the crucian carp with grass carp, so that the fish fillets more tender and no picking fish thorns worry.

As the saying goes, "Chickens eat crows, fish eat jumps". Jiangjin pickled fish selection of fish pay attention to is alive and jumping, never use the "belly" of the dead fish, Zou Kaixi know the way. When he cooks sauerkraut fish, picking two or three pounds of live grass carp, not only fat and not greasy, but also tender and not scattered. Sauerkraut is based on the year of pickled vegetables, to ensure that the sour taste authentic and mellow, the color of gold, crisp and long, supplemented by pickled ginger, pickled chili peppers, garlic, cooked lard, peppercorns, salt, egg white, cooking wine and other seasonings in the selection of materials, knife, fire, blending and matching not only retained the traditional flavor of the Sichuan cuisine, sour, spicy, tender, fresh and hot, but also infused with a mellow, thick, rich, fragrant and modern taste. In this way, Zou Kaixi's pickled fish finally became famous and popular, and gradually became a folk delicacy comparable to Chongqing hot pot.

In 1982, Zou Kaixi played in the Jinfu field

Second, how many years of history of pickled fish

It is said that this pickling method is learned from China. Thousands of years

It is also said that when the repair of the Great Wall of China, the service workers are relying on sauerkraut to supplement nutrition, maintain physical strength, hey yo hey yo, blood and sweat, the achievement of a great and tragic building.

I would like to believe this "rumor".

Sauerkraut, the ancient name of mince, "Zhou Li" has its great name. The Northern Wei Dynasty's "Qimin Yaojutsu", more detailed description of our ancestors with cabbage (the ancient name of woad) and other raw materials pickled sauerkraut in a variety of ways. Needless to say, in the northeast, Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia, Inner Mongolia and other places, there are sauerkraut aroma wafting thousands of families, benefiting ten thousand households. On the map of China, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count the many regions in the south that like to eat sauerkraut, this magical "sauerkraut belt" will extend and expand, more and more spectacular. The great Chinese, everywhere sauerkraut all feed people, feed the ancient people feed people today.

Chinese cabbage is a native of China, pickled. Kale (i.e., cabbage) is foreign, pickled. Yan Bei farmers pickle, and the German, French and foreigners implicitly, exactly the same with kale as raw materials. One of the "rotten pickles", precisely the first shredded, then pickled. However, there is no way to seek the foreign-style juniper berries. The old folks to adapt to local conditions, another good idea, they mixed with shredded celery, shredded carrots. Pickled sauerkraut, water Jinjin clip out a few chopsticks, on the millet porridge, on the yam egg, boring head to eat. The first thing you need to do is to put down the bowl, pick up the stiletto, hum a couple of mouths of the north road bang bang, into the field to work.

Sauerkraut, sauerkraut, you are really a good friend of our Chinese people. In the long years, you accompanied us, from sour and sweet, from weak and strong, through how many difficulties.

The market economy is rising, the fashion trend everywhere. The two young married, the family set microwave ovens, rice cookers, no longer prepared cylinder and stone. Male dolls play digital, the eldest daughter practiced driving, no longer learn to pickle skills. But they, like their father and brother, still love to eat sauerkraut. Generation after generation of people in the heart of the complex, the stomach of the enzyme, is not a gale, will be blown off.

South sauerkraut, north sauerkraut, are sauerkraut. In the past, there was no chance to meet, today you come and go, conservative gradually weak, adaptability gradually strong. In the case of novelty dishes, sauerkraut sincere collaboration, together with the survival, do not say goodbye, and then try something else. Some experts are concerned that sauerkraut causes cancer; other experts claim that sauerkraut prevents cancer. The word is true, contradictory and contradictory. The people are not happy with the spear, not sad with the shield, you say your, I eat my, eat in winter, summer also eat, eat at home, go to the restaurant also eat. The world is ever-changing, sauerkraut, can you go with us to forever?

Sauerkraut, also known as sauerkraut, stained cabbage, is the choice of large yuan cabbage or cabbage and other seasonings, etc., after the impregnation of soaking, in the lactobacillus bacteria under the action of fermentation and become.

Third, too two sauerkraut fish phone

Do it yourself.

Practice

Preparation:

1. Fresh fish a, sliced into pieces, with starch and salt to catch the flavor.

2. Sauerkraut shredded.

3. Chopped chili pepper

Start to do:

1, put the oil in the pot to boil, put pepper, ginger, garlic slices fried flavor, and then pour into the sauerkraut shredded fried for a while.

2, add water, boil under the fish head, fish bones, cooking wine simmering.

3, put the fish fillets into the pot.

4, frying pan on the fire, put the oil, add chopped chili peppers stir fry on low heat to get the flavor.

5. Splash the chopped chili peppers in the frying pan into the pot where the pickled fish is cooking.

6, continue to cook for a while, put the chicken broth and stir well after the pot.

7. Sprinkle with chopped green onion after cooking.

8. You can eat.

Fourth, how about Guangzhou Tai Er Catering Chain Company Limited

Introduction: Tai Er pickled fish is a young sub-brand of Jiumaojiu, focusing on the old pickled fish. For 85-95 young brand, good at Internet marketing social media, opening not enough for a year, fans nearly 100,000, each store does not do advertising only through the fans will be able to achieve each store queue formation.

Legal representative: He Effectiveness

Founded: 2016-01-25

Registered capital: 50 million yuan

Industrial and Commercial Registration No.: 440101000404586

Type of business: other limited liability companies

Company address: No. 5, Zhujiang West Road, Tianhe District, Guangzhou City. Room 460 Guangzhou International Finance Center podium 4 layer 404 units (can not be used as a factory building)

Five, too two pickled fish practice material weight

Pickled fish practice material material raw materials black fish 1, pickled vegetables 1 package, onion 1 root, 5 slices of ginger, 4 cloves of garlic, dry red pepper 10, pepper 10 grams, green chili pepper 1 auxiliary ingredients egg white 1, salt to taste, 1 teaspoon of white pepper powder, 3 teaspoons of dry starch, Cooking oil 2 tablespoons practice 1, fish head, remove the black membrane and internal organs, remove the fish bones, the rest of the fish meat; 2, wash the fish, with a knife tilted at 40 degrees, from the end of the beginning of the slice of fish, the fish meat into fish fillets; 3, sliced fish fillets into the right amount of salt scrub, and then rinsed with water, fished out of the water; 4, fish fillets add salt, white pepper, egg whites and dry starch, scrub and mix well, and then marinate for about 20 minutes; 5, Sauerkraut cut into thin segments, fish head and fish bones cleaned, cut into pieces; 6, blanch the sauerkraut, fished out and spare; 7, green onion cut into large breaks, ginger cut into slices, garlic slices, dried chili peppers cut into small sections, green chili peppers cut into small segments; 8, the pot of oil, bursting incense green onion, ginger and garlic, and then into the fish bones and fish head, stir-frying until browned; 9, into the sauerkraut, and continue to stir-fry for about a minute or two; 10, add enough boiling water, boil over high heat, and then turn to medium heat and cook for 20 minutes, until the fish soup becomes white, add salt to taste; 11, fish bones, fish head and sauerkraut fish out, spread on the bottom of the pot; 12, high heat to boil fish soup, fish slices separately into the fish slices, cook until the fish slices are 7, 8 mature, fish out and put on the sauerkraut; 13, pour the fish soup into the fish slices; 14, add oil in the pot, add dried chili peppers and peppercorns, low heat to boil until the chili peppers become dry and crispy; 15, put dried chili peppercorns and peppercorns fish out Put on the fish fillets, sprinkle with green chili, and then drizzle with hot oil can be.