Jiangjin, located in Bayu, has the custom of soaking green vegetables, pickled peppers and pickled sauerkraut. No matter the people in cities and towns or rural people, most of them can't do without kimchi jars. One summer day, the weather was extremely hot, and drivers who passed by Zou Kaixi's restaurant wanted to eat soup to relieve the heat. Zou Kaixi, who is good at thinking, had a whim. He picked up the old radish in the pickle jar, cut it into shreds and cooked it with crucian carp. Unexpectedly, this casual move made the chefs who traveled all over the country scream after eating it! However, because the old pickled radish is soaked for too long, sour and soft, and not crisp, most diners dare not taste it easily, and can only play the role of seasoning. Zou Kaixi thought hard for a long time and practiced it repeatedly. He decided to use pickled radish as green vegetables, and then changed crucian carp into grass carp, which made the fillets smoother and more tender without the worry of picking fish bones.
As the saying goes, "chickens crow and fish jump." The fish used in Jiangjin pickled fish is alive and jumping, and never use dead fish that "turns over the belly". Zou Kaixi knows the way. When he cooks pickled fish, he chooses fresh grass carp weighing two or three pounds, which is fat but not greasy, and tender but not scattered. Sauerkraut is mainly made of vegetables pickled in the same year, ensuring that the sour taste is pure and mellow, the color is golden, and the taste is crisp and long, supplemented by seasonings such as pickled ginger, pickled pepper, garlic, cooked lard, pepper, refined salt, egg white, cooking wine, etc., which not only retains the traditional flavor of Sichuan cuisine in terms of material selection, knife skill, heat, blending and collocation, but also injects. As a result, Zou Kaixi's fish with pickled vegetables finally became famous and popular, and gradually became a folk delicacy comparable to Chongqing hot pot.
1982, Zou Kaixi played in Tianjin-Fuzhou field.
Second, how many years is the history of pickled fish? It is said that this pickling method is from China. Thousands of years.
It is also said that when the Great Wall of Wan Li was built, the laborers relied on sauerkraut to supplement nutrition and maintain physical strength. Hey, hey, hey, hey, blood and sweat made a great and tragic building.
I am willing to believe this "allegedly".
Sauerkraut, called Shi in ancient times, has its name in Zhou Li. Qi Min Yao Shu in the Northern Wei Dynasty introduced in detail the various methods our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut. Needless to say, there are thousands of pickled vegetables in Hebei, Henan, Shanxi, Shaanxi, Gansu, Ningxia and Inner Mongolia. On the Chinese territory, along the ancient Great Wall, we can even draw a wide "sauerkraut belt". If you count the many areas in the south that like to eat sauerkraut, this magical "sauerkraut belt" will be extended and more spectacular. Wei Huaxia, sauerkraut everywhere raises people, raising the ancients and raising the present.
Chinese cabbage is native to China and pickled. Cabbage (that is, cabbage) is foreign, so it is not wrong to pickle it. Farmers in Yanbei pickled sauerkraut, which coincides with foreigners in Germany and France, just use cabbage as raw material. One of the "rotten pickles" is just to shred first and then preserve them. However, there is no way to seek foreign-style junipers. Villagers adjust measures to local conditions and have other good strategies. They add shredded celery and shredded carrots. Pickled sauerkraut, water with a few chopsticks, millet porridge, yam eggs, eat hard. Put down the bowl, shoulder the hoe, hum two northern road bangzi, and go into the field to work.
Sauerkraut, Sauerkraut, you are really a good friend of China people. In the long years, you have been with us, from bitter and sweet, from weak and strong, and how many difficulties have you passed.
The market economy is booming, and fashion is everywhere. When the young couple got married, they set up a microwave oven and a rice cooker at home, instead of preparing jars and stones. Male dolls play with numbers, while older girls practice driving, instead of learning pickling skills. But like their brothers and sisters, they still love sauerkraut. The complex in people's hearts and the enzymes in their stomachs from generation to generation cannot be blown away by a strong wind.
South sauerkraut, North sauerkraut, all sauerkraut. In the past, we didn't meet, but now you come and go, and the conservatism is getting weaker and the adaptability is getting stronger. In case of novel dishes, sauerkraut cooperates sincerely, and if it is combined, it will be preserved. If it is not cherished, try something else. Some experts worry that sauerkraut causes cancer; Another expert claimed that sauerkraut prevents cancer. Words are eloquent, and they are contradictory. People don't rejoice with spears or grieve with shields. You say yours, I eat mine, eat in winter, eat in summer, eat at home and eat out. The world is ever-changing, sauerkraut, can you go with us forever?
Pickled sauerkraut, also known as pickles and pickled vegetables, is made of cabbage or cabbage and other seasonings by soaking and fermenting under the action of lactobacillus.
Third, Taier pickled fish calls themselves.
method of work
Prepare:
1. A fresh fish, sliced into pieces, and evenly mixed with starch and salt.
2. Shred sauerkraut.
Step 3 chop the pepper
Start doing:
1, put oil in the pot to boil, add pepper, ginger slices and garlic slices to stir-fry until fragrant, then add shredded sauerkraut and stir-fry for a while.
2. Add water, bring to a boil, then cook the fish head, fish bones and cooking wine.
3. Put the fish fillets into the pot.
4. Put the wok on the fire, put the oil, add the pepper and stir-fry the fragrance.
5. Pour the pepper pieces in the wok into the pot where the pickled fish is cooked.
6, continue to cook for a while, put the chicken essence and stir well.
7. Sprinkle chopped green onion after the pot.
8. You can eat.
4. How about Guangzhou Taier Restaurant Chain Co., Ltd.: Taier pickled fish is a young sub-brand of Jiumaojiu, which specializes in old jar pickled fish. For the young brand of 85-95, he is good at internet marketing social media. He has been in business for less than one year and has nearly100000 fans. Every store can queue up only through fans without advertising.
Legal Representative: What is the effect?
Established on 20 16-0 1-25.
Registered capital: RMB 50 million.
Industrial and commercial registration number: 440 10 1000404586
Type of enterprise: other limited liability companies
Company address: Room 460, No.5 Zhujiang West Road, Tianhe District, Guangzhou, Unit 404, Floor 4, Guangzhou International Finance Center (not for factory use)
V. Practice of fish with Chinese sauerkraut Materials Practice of fish with heavy Chinese sauerkraut Materials Raw materials: Black fish 1 strip, sauerkraut 1 bag, onion 1 root, 5 slices of ginger, 4 cloves of garlic, dried red pepper 10, pepper 1 0g, green pepper/kloc. 2. Wash the fish, tilt it 40 degrees with a knife, slice the fish from the tail, and slice the fish into fillets; 3. Add appropriate amount of salt to the sliced fish fillets and rub them, then rinse them with water, remove them and drain them; 4. Add salt, white pepper, egg white and dried starch to the fish fillets, and marinate for about 20 minutes after mixing evenly; 5. Cut sauerkraut into thin sections, wash fish heads and bones, and cut into pieces; 6. Blanch the sauerkraut and remove it for later use; 7. Cut the onion into big pieces, slice the ginger, slice the garlic, cut the dried pepper into small pieces, and cut the green pepper into small pieces; 8. Put oil in the pot, saute shallots, ginger and garlic, then add fish bones and fish heads, and stir-fry until the color changes; 9. Add sauerkraut and continue to stir fry for about one or two minutes; 10, add enough boiling water, bring to a boil with high fire, turn to medium fire and cook for 20 minutes until the fish soup turns white, and season with salt; 1 1, fish bones, fish heads and sauerkraut are taken out and spread on the bottom of the basin; 12. Boil the fish soup with high fire, put the fish fillets in separately, cook until the fish fillets 7 and 8 are ripe, then take them out and put them on the sauerkraut; 13, pour the fish soup into the fish fillets; 14, add oil to the pot, add dried pepper and pepper, and bring to a low heat until the pepper is dry and crisp; 15. Take out dried peppers and prickly ash and put them on the fish fillets, sprinkle with green peppers and then pour in hot oil.