Anyone who has eaten sour soup fish will be attracted by its unique taste. Sour Soup Fish Fresh Li Tao, Guizhou Cooking Camus Sour Soup Fish Ingredients are as follows: 1. Guizhou Camus Soup Fish Bottom Ingredients Kaili Red Soup 100ml, Guizhou Rice Soup 50ml, tomato 300g, Houttuynia 20g, Sichuan mustard tuber 20g, soybean sprouts 100g, grass carp 1, ginger 20g. 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), litsea cubeba oil 1 teaspoon (5ml), pepper 1 teaspoon (5g), oil 1 spoon (15ml) The dipping materials of Guizhou Camus sour soup fish are two pieces of Guilin fermented bean curd, three shallots, 20g dried pepper, 1 teaspoon salt (5g), 1 teaspoon chicken essence (5g) and 1 teaspoon litsea cubeba oil (5ml).
Guizhou Camus sour soup fish is rinsed, with bean skin100g, potatoes 300g, ribs 300g, Pleurotus ostreatus 300g, cauliflower 200g and bacon100g. Second, Guizhou Camus Soup Fish Practice Guizhou Camus Soup Fish Bottom Practice 1, tomatoes washed and cut into pieces.
Houttuynia cordata cut into inches. Sichuan mustard tuber is chopped.
Wash soybean sprouts and set aside. Wash grass carp, remove viscera, gills and scales, and cut into 3 cm wide sections.
Slice ginger, leek and garlic. 2. Heat the oil in the wok to 50% heat with medium fire, add the old ginger slices and shallots and stir-fry until fragrant, add the tomato pieces and stir-fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot wok.
3. Add Houttuynia cordata, bean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea cubeba oil into a hot pot and cook for about 15 minutes until the fish is cooked. The dipping method of Guizhou Camus sour soup fish is 1. Take a clean wok, add dried chilies, stir-fry with low fire until the dried chilies are dark red, and pour them into a mortar and pound them into Chili powder.
2. Wash and chop the shallots and other dipping sauces into four parts, put them into seasoning bowls respectively, add the cooked hot pot soup and mix well when using, and finally pour in a little litsea oil. The cooking method of Guizhou Camus sour soup fish is 1. After washing and peeling potatoes, cut them into 0.3cm thick slices and put them on a plate.
Wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use. 2, tofu skin (oil) cut into 5cm square diamond pieces for use.
Cut the bacon into 0.3 cm thick slices for later use. 3. Cut the ribs into inches, add a proper amount of cold water to the pot, remove the ribs after the fire is boiled, and wash away the blood foam with running water.
Put it into a clean cooking pot again, add a proper amount of cold water, cover the pot with high fire and cook for 20 minutes, then take it out and put it on a plate for later use. When eating, put it at the bottom of the sour soup fish pot and cook 10 minutes.
2. Composition Kaili Sour Soup Fish Explanation I am a native of Guiyang, and I am naturally familiar with Guizhou's flavor food, such as several treasures. Guizhou cuisine has a long history and a certain style, and its taste is mainly spicy. This soup tastes mellow, spicy and delicious. Such as Huajiang dog meat, spicy chicken, crispy fish with pickled peppers, kung pao chicken, ribs with pickled peppers, fish with sour soup, etc. , are well-known dishes. One of the most distinctive is pushing Kaili sour soup fish.
There is also a beautiful legend about sour soup fish: A long time ago, there was a thatched cottage in Miao Ling, southeast Guizhou. The old people in the village (that is, the elected leaders) are old and fat, and it is very difficult to climb uphill and climb down a hurdle. Once, my daughter-in-law accidentally put more water when cooking, so she scooped the extra rice soup into a crock. After four or five days, the rice soup became clear and transparent and slightly sour after fermentation. It is used to make fish, and it tastes delicious. Zhai hometown eats with relish. Since then, my daughter-in-law has often used this sour rice soup to make fish. In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling Shanzhai, and every household followed suit, so the fish in sour soup spread.
Sour soup fish was introduced into Guiyang from southeastern Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main ingredient, and it is cooked with the characteristic sour soup in Miaoling, Qiandongnan. The fish in sour soup is fresh and tender, bright in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.
People usually eat fish in sour soup in the form of hot pot, cooking at the same time, and adding other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, sweet tomatoes are dotted with acid, and refreshing coriander is sprinkled in the soup. The striking combination of red and green can almost be regarded as a handicraft.
Sour soup fish with full color and flavor is the representative of Guizhou cuisine. In fact, there are many food aristocrats like this.
They talked about the accomplishments of Guizhou people in cooking in silent language and witnessed the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my comprehension. Have you been touched when you see this? Welcome to Guizhou, walk around the streets in person, taste inexhaustible food and enjoy the sincere friendship of the people of Guizhou.
3. Write the composition of Guizhou sour fish _ Guizhou Camus sour fish When it comes to sour soup fish, you can't help but mention sour soup fish.
You can't go to Guizhou without eating fish in sour soup. According to legend, in ancient times, there lived a girl named Anna on Mount Miao Ling. She is not only beautiful, but also good at singing and dancing and making good wine. This wine has the fragrance of orchids and is as clear as a mountain spring.
In Fiona Fang, hundreds of boys come to have sex. Where they come to have sex, the girl pours a bowl of wine brewed by herself, and she doesn't eat this bowl of wine if she likes it. She only felt sour and cold, but she didn't want to leave. As night falls, lusheng is ringing and folk songs are bursting. Boys call girls to meet folk songs in front of and behind the house. The girl had to sing through the fence: "sour soup, sour lang!" " Legend has it that sour soup has a long history of eating. The original sour soup was made from tail wine, and then it was turned into hot rice soup through natural fermentation and other practices. Some small restaurants outside the province also use rotten peppers from Guizhou with tomatoes, white vinegar and citric acid as "sour soup". There are many kinds of sour soup in Guizhou, which can be divided into high sour soup, upper sour soup, second sour soup, clear sour soup and concentrated sour soup according to the quality and clarity of the soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on. According to the raw materials of the soup, there are also: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid.
Among them, Miao fish sour soup, Mao spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common. White acid Traditional white acid is made by slowly fermenting rice soup in a sour soup bucket. A quick and simple white acid is to knead 300 grams of old flour used as dough into a ball, put it in a pot, add 5 kilograms of clear water, fully dissolve it, pour it into the pot, set it on fire, stir while heating, and then mix 65,438+000 grams of glutinous rice flour (including corn flour and soybeans) with clear water and pour it into the pot.
After the soup in the pot is boiled, pour it into the jar to seal the mouth and let it stand at a slightly higher temperature for a day or two. White acid with milky white and pure sour taste can be used.
Sour soup, like pickle water and brine, is preserved properly, and the more it is preserved, the more fragrant it is. Red acid is capsicum acid, with mellow sour taste, reddish color and fragrant smell. Usually, it is washed with 5 kg of fresh wild pepper (that is, wild tomatoes can be replaced by planted tomatoes when they are not wild), put into a clean pickle jar, and then add 500 g of ginger, 250 g of garlic, 1 kg of red pepper, 500 g of refined salt and 65438+.
When in use, the solid raw materials in the tank are chopped or ground into paste with a blender. Red Oleic Acid Red Oleic acid, also known as spicy acid, is prepared by frying sour peppers (bad peppers) with oil until they see red oil, adding fresh wild peppers, stirring evenly, adding soup, decocting, removing residues and concocting.
Its taste is strong and sour, and its color is bright red. Hot sauce sour sauce acid, also known as small grinding acid, is made by grinding bright red pepper, fish and glutinous rice into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. It tastes sour and sweet, and its color is bright red. When in use, it is directly prepared with water or oil.
Shrimp acid and shrimp acid are common in dushan county and Sandu counties of Qiannan Buyi and Miao Autonomous Prefecture. It is made by adding refined salt, white wine, sweet distiller's grains and Chili noodles to the jar for fermentation. It tastes sour and mellow, and has a strong smell. It can be fried in oil, or it can be eaten with soup. Guizhou is a multi-ethnic area, which is good at making acid and likes to eat sour food.
There is a folk song: "If you don't eat sour for three days, you will jump when you walk." Sour soup has the effect of appetizing and strengthening the spleen.
Among many sour soups in Guizhou, Miao sour soup is the most famous, which is unique in that it is rich in sour taste and is a traditional dish of Miao nationality. Miao compatriots live in the mountains, and the mountains are high and the roads are far. Almost every family has acid altars, ranging from one or two to several or even dozens.
The sour soup brewed by Miao family is made from mountain spring water and self-grown fragrant glutinous rice. Unique flavor, fresh and delicious, sour soup flavor is not found in China cooking flavor. Ingredients: main ingredients: catfish and sour soup, and auxiliary materials: dried bamboo shoots, bean sprouts, shredded sauerkraut and green garlic leaves. Seasoning: salt, ginger, pepper, chicken essence. Practice: 1. Wash catfish and cut into pieces, wash bean sprouts, wash onion and ginger and cut into pieces, and wash green garlic leaves for later use; 2. Put the sour soup in the pot. After boiling, pour in dried bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, catfish pieces, onion segments, green garlic leaves, a little salt, pepper and chicken essence for 0/0 minute.
According to the survey of Guizhou Tourism Encyclopedia, cooking fish and vegetables with sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is winter snow.
The sweetest thing is sugar cane. The most fragrant and beautiful fish is sour soup. "
Sour soup fish are found all over the southeast of Guizhou, and the better one is Ping Huang Sour soup fish, which is original and does not apply grease, which conforms to the current dietary trend. Kaili Sour Soup is the most famous. The sour soup fish in Majiang County won the special gold medal in the fine food and food culture exhibition of China Western International Expo, and the Jinding Award in China Famous Banquet.
There are chili acid and red oleic acid in Qiannan Buyi and Miao Autonomous Prefecture, Xiaomo acid in Sandu County and shrimp acid in dushan county. The sour substances here are the main spices of Qiannan ethnic flavor. Hairy keratin has a mellow sour taste and a reddish and fragrant color; Red oleic acid, strong, sour and spicy, with bright red color. It is made by frying sour peppers until they see red oil and adding soup. Small grinding acid is made by grinding bright red pepper into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. It tastes sour and sweet and bright red. When in use, it is directly prepared with water or oil. Dushan shrimp acid is made by mashing shrimp and rice and adding refined salt, white wine and sweet distiller's grains.
Chili noodles are fermented in a jar. They are sour, mellow and have a strong bad taste. You can fry it when you eat it, or mix it with soup. Almost every Dong people who live on both sides of Rongjiang River and Jianhe River in southeastern Guizhou have a sour jar to make sour soup. Dong compatriots are used to stocking carp in rice fields. Every autumn harvest, they put water to catch fish, cook fish with sour soup and clear water, and use the rest to make pickled fish. N) fish can be enjoyed at any time.
Langde Miao Village in Leishan County, Qiandongnan Prefecture often eats "Miao's sour soup fish" with Miao's toast songs. There are no guests in other yards, but there are many guests in our yard.
Guests from afar keep coming.
4. Write an explanatory article about fish in sour soup. There is also a beautiful legend: a long time ago, there was a thatched cottage in Miaoling, Qiandongnan Prefecture, where the village head was old and fat, and it was hard to climb up and down.
Once, my daughter-in-law accidentally put more water when cooking, so she scooped the extra rice soup into a crock. After four or five days, the rice soup became clear and transparent and slightly sour after fermentation. It is used to make fish, and it tastes delicious. Zhai hometown eats with relish. Since then, my daughter-in-law has often used this sour rice soup to make fish.
In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling Shanzhai, and every household followed suit, so the fish in sour soup spread.
Sour soup fish was introduced into Guiyang from southeastern Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main ingredient, and it is cooked with the characteristic sour soup in Miaoling, Qiandongnan.
The fish in sour soup is fresh and tender, bright in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.
People usually eat fish in sour soup in the form of hot pot, cooking at the same time, and adding other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, sweet tomatoes are dotted with acid, and refreshing coriander is sprinkled in the soup.
The striking combination of red and green can almost be regarded as a handicraft. Sour soup fish with full color and flavor is the representative of Guizhou cuisine. In fact, there are many food aristocrats like this.
They talked about the accomplishments of Guizhou people in cooking in silent language and witnessed the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my comprehension.
Have you been touched when you see this? Welcome to Guizhou, walk around the streets in person, taste inexhaustible food and enjoy the sincere friendship of the people of Guizhou.
5. 2000 words of fish composition in sour soup can be linked together or listened to by others. In Camus, there is a folk song: "The whitest and whitest is winter snow, the sweetest and sweetest is sugarcane, and the most fragrant and beautiful is fish in sour soup."
And I heard that if you want to eat the most authentic sour soup fish, you should go to the most famous "Happy Forest" restaurant in Kaili. This summer vacation, I was lucky enough to eat delicious fish in sour soup at Happy Forest Restaurant in Kaili City, Guizhou Province.
As soon as I entered the restaurant, I saw many Miao girls dressed in ethnic minority clothes, welcoming guests there. We ordered fish in sour soup, fried locusts and many other famous dishes. Soon, the fish in sour soup was served. Wow, it smells good. It makes my mouth water. According to local people, Kaili sour soup fish is very particular about acidity. Generally, we should first add local specialty peppers and Chinese herbal medicines with nutritional value, use tomato acid to cook natural sour soup, and then put the clean live fish into the pot.
Also, before eating fish in sour soup, you must first scoop a bowl of sour soup. The thick sour taste will rush into your mouth with the flavor of fish and ginger. Drinking with hot water will have a special appetizer! I picked up the spoon and tasted the soup. It's really delicious. Sour soup fish, really great! What's important is that a large bowl of milky soup is fresh, sour and thick. There are several pieces of tomatoes floating on it, ginger and onions floating below, and a grass carp weighing nearly two kilograms just slaughtered crawls in the soup.
Open fire is cooking, the hot air is rising, and the sour taste and the unique flavor of fish soup are mixed together to impact my nose! I really had a good time this time, and the delicious fish in sour soup is still in my heart.
6. Guizhou Kaili specialty sour soup fish explanation
The unique food of Miao nationality is sour and delicious, which greatly increases people's appetite. Generally, rotten peppers, a special product, and many local Chinese herbal medicines with rich nutrition are first added, and natural sour soup is made with tomato acid, and then the clean live fish is put into a pot to cook.
Tip: Sour soup is made of cooked rice swill, and the best sour soup should be white. Clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some bean sprouts, small bamboo shoots and wild onions as accessories, the taste will be more unique.
salted fish
Dong traditional famous food. Take live fish from Duliujiang River, cut it open, clean it, put it in a crock, and pickle it with tomatoes, peppers, etc. Take it out after half a year. The appearance of pickled fish is black as coke, but the meat is smooth and white, tastes like plums, and even the fishbones are boneless.
Bovine dorsal tendon
Chop beef tendon and beef back tendon into small pieces and stir-fry them with chicken essence and pepper. The cooked meat is full of color, fragrance and toughness, and the spicy taste is unforgettable.
7. Write a 600-word composition Guiyang snacks.
The catering in Guiyang is characterized by "sour and spicy". The representative is "fish in sour soup". There are many kinds of flavor snacks in Guiyang, including 100 local traditional flavor snacks. For example, Huaxi Wang Ji Beef Noodles, Wang Chang Noodles, bean jelly, Bowl Ear Cake, Lei Jia Tofu Ball, Silk Doll, Broken Crispy Steamed Bun, Lotus Leaf Ciba, Ba Huang, Strange Rice and Baked Stinky Tofu. No matter day or night, food stalls are all over the streets.
Guizhou cuisine not only highlights sour taste, but also pays attention to dipping in water. The dipping sauces are mainly pepper, garlic paste, Jiang Mo and so on. Chili peppers are made in different ways, and the taste of dipping in water is different, which is very particular. There are many ways to make Guizhou-style hot pot, which has strong local characteristics. After the hot pot is boiled, it smells delicious and makes people salivate. Typical ones are Huajiang dog meat hotpot, Kaili sour soup fish hotpot, Guiyang green pepper chicken hotpot, Guanding chicken hotpot and so on. Tasting local snacks is an indispensable program in Guizhou. In Guiyang, there are two snack streets-Hequn Road and Shaanxi Road.
Because I like soup, among Guiyang snacks, I think Huaxi Wang Ji beef powder is the best. Its rice noodles are smooth and slightly tough, and its soup is mellow, spicy and delicious.
The raw materials are refined rice flour100g, cooked beef 50g and sour lotus white 20g. Add mixed oil, pepper noodles, pepper powder, monosodium glutamate, salt, soy sauce, sugar, spices, coriander and raw juice soup as seasoning. Another famous snack in Guiyang is love tofu fruit, which has a strange name and profound meaning. One way of saying it is: most people who used to eat tofu fruit were lovers, whispering while eating, which was much more interesting than talking about love on the road; Another way of saying it is: people who have eaten this kind of tofu fruit will never forget it. They always want to eat it and love it. Love tofu fruit is to cut tofu into small pieces, put it on an iron net rubbed with cooking oil, and bake it with sawdust on low fire. Bake until the shell is brown and shiny, expand like blowing air, cut a mouth, and put it in a "dip in water" made of pepper, soy sauce, salt, vinegar, sesame oil, monosodium glutamate, chopped green onion, garlic paste, Jiang Mo and broken ear roots, which is spicy, tender and spicy.
Friends, when you have time to travel to Guiyang, remember to try some snacks here. I am willing to be your guide. You won't regret it.
8. Writing a composition Kaili, a beautiful hometown, strolls along the crystal clear river in his hometown. You can find many fish named after it, but you can clearly see that its belly is white, its back is black and its head is that kind of light gray. If you accidentally see it in the river, you will certainly be cute by it. Next to a shrimp, it is not idle, it bends, jumps, and jumps leisurely!
Walking into the orchard, you can see many fruits covered with branches. Looking at these fruits, my mouth watered and I looked at the apples on the apple tree. They are as red as a child's face, and the pears in Huang Chengcheng are like gourds hanging on a tree, but they refuse to come down. Looking at their lovely appearance, I am reluctant to eat them, but they are fruits after all, and fruits are for people to eat!
Of course, the most beautiful is the garden, with so many osmanthus flowers.
9. Carey Sour Fish Carey Sour Fish Carey Sour Fish is a delicious dish named after the area where Kaili City is located, and it is one of the representative works of Guizhou "Qian" cuisine.
Kaili City, located in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, is a city inhabited by ethnic minorities with Miao and Dong as the main population. The population of ethnic minorities is 665,500, accounting for 76.67% of the city's total population, of which the Miao population is 5610.6 million, accounting for 67.76% of the city's total population. Kaili ethnic minorities have been fishing and hunting ethnic groups since ancient times, and because they live in the deep mountains of Miao Ling, lack of salt-making industry and humid environment, they have developed a tradition of loving sour and spicy food.
The hot and sour flavor of Kaili sour soup fish comes from this. Most of its fish are local rice fish or catfish. The best way to make sour soup is to use rice soup as the soup base, and cook it with various ingredients such as litsea cubeba, pickled pepper and tomato sauce through natural fermentation.