Speaking of which, you may not know, dishes in the circle of friends, in addition to "Greater China potato promotion ambassador" title, there is also a loud name - "Guangdong region Szechuan cuisine promotion ambassador! "

It's a good thing that I'm not a big fan of this.

Not only do I love Sichuan cuisine, but I'm also passionate about promoting it to my friends!

Whether you love spicy or not, as long as on my house to eat a few times, go back to the heart began to miss the Ma Po Tofu Stick Chicken Spicy Chicken Jagged Noodles ......

After all, when the dish is also like this, was my aunt into the Sichuan cuisine "pit" ~

When it comes to Sichuan cuisine, we always think of hemp and spicy, in fact, the essence of the Sichuan cuisine, but not in the spicy, but in the composite seasoning to create a fascinating flavor.

For example, the last time I did the strange flavor chicken, ordinary people only think it's delicious, but do not know that behind the seven flavors, is a dozen spices of the mix.

Another example is this bean curd fish that I'm making today, which is different from the light approach that Cantonese people often eat, and the rich sauce that covers the fish, which is very appetizing to look at!

The fish is one of the 24 flavors of Sichuan cuisine, and it's a "homey" flavor.

It's not easy to get it outside of Sichuan.

In Guangzhou, the number of Sichuan restaurants that make douban fish is too many to count, and it's far less popular than pickled fish.

It's not that it's not good, it's that it's not pleasing to the eye, and although it's a homemade flavor, it doesn't fit into the streamlined production methods of a big restaurant.

Moreover, the so-called homemade flavor, in fact, eating is a taste of home.

The seasonings used are all commonly found in Sichuan homes. Bean paste, ginger and garlic, sugar, salt, and cooking wine are all things that you can't eat outside, but it's not hard to do at home.

The traditional bean curd fish, most of the grass carp or crucian carp to do, but these two kinds of fish small thorns, eat up always not enjoyable.

So the dishes improved a little, replaced by less meat tender tilapia, you can also according to their own preferences for perch, carp, taste are not bad.

No extra side dishes, 13 flavors of the seasoning, is the main event of the day.

The tilapia is first flavored with dashi, then fried whole, both to remove the fishy flavor, but also to set the shape.

After the cooking, the fish can be shaped and not rotten, until the beautiful on the table.

The sauce is boiled first and then thickened, and the consistency should not be too thick or too thin, so that the dish will be red and shiny.

Vinegar should be added after thickening, not volatile, and sugar fusion iterative sweet and sour flavor.

Scallions must be sprinkled before the pot, with a rich gravy to lock the scallion flavor.

The changing heat allows the meat to tighten and the overlapping ingredients to create a rich flavor.

Finally, the garlic, ginger, scallion, and bean curd vinegar blend perfectly. Salty, fresh, sweet, sour and spicy, I can't tell which flavor is on top, but I can only feel the submission of my taste buds.

- Bean Curd Fish -

[ Ingredients ]

Grass carp/tilapia 500-700g Ginger 15g Garlic 20g Onion 20g Scallion 10g Salt 1ts 1 tbsp Chinese cooking wine 2tsp Bean Curd Sauce 2tsp Soy Sauce 1 tbsp Soya Sauce 1tsp Sugar 1tsp Chen Vinegar 1tsp Broth 300ml Water Starch 2tsps. 300ml water starch 2 tablespoons cooking oil

1 tablespoon = 1 table spoon = 15ml

1 small spoon = 1 tea spoon = 5ml

[ Recipe ]

1. Grass carp / tilapia clean, in the body of the fish to cut 1cm deep a word knife, add 1 Add 1 tablespoon of salt, 1 tablespoon of cooking wine, and green onions and marinate for 10 minutes

It is recommended to use 1-2 pounds of fish to make bean curd fish, which is easier to taste

2. Pour cooking oil into the bottom of the pan and sprinkle a little salt on the pan when it heats up to 70%, then put in the whole fish, and fry it until the surface of the skin wrinkles on both sides and remove it from the pan, and fry it for 2-3 minutes on each side

Adding a little bit of salt to the fish when you are frying it, it can be fishy and anti-adhesive

3. p> 3. Leave a little oil in the pan, turn the heat to medium, add 2 tablespoons of bean paste and stir-fry the red oil, then add the minced garlic and ginger and stir-fry to stir-fry the aroma

4. Then add 300 ml of broth/water and cook until boiling, add 1 tsp of soy sauce, 1 tbsp of sugar, 1 tsp of cooking wine to taste

5. Add the fried fish into the sauce pan and cook on medium heat until it is flavorful, 8-10 minutes, turning halfway through the cooking time to make the fish evenly heated. Cook until chopsticks can be inserted easily, then serve the fish on a plate

If you are using fish pieces, the cooking time can be shortened by half and it will be easier to cook

6. Add 2 tablespoons of water starch to thicken the sauce in the sauce pot, then put in 1 tablespoon of vinegar, and cook it until the fish eye bubbles, turn off the heat and add chopped scallions, and then pour the sauce on the top of the fish

The deep-fried and tender fish is served with a spicy, rich and spicy bean sauce. Bean sauce sauce, even the fish skin to smack clean in the mouth, the extra sauce used to mix rice, empty mouth can eat three bowls!

Often a little cute, because of fear of spicy, and on the Sichuan cuisine to stay away.

But in fact, the secret of the delicious Sichuan cuisine, not a single mouth stimulation, but a blend of excellent taste buds feast.

Delicious Sichuan cuisine is not necessarily spicy and scary, but must be rich and fascinating, I do not know how many people pulled into the pit today, this Sichuan food promotion ambassador it ~