Pig brain flower
In the eyes of many people, compared with pork, pig brain flower should be regarded as a wonderful leftover. But for "brain flower control", pig brain flower is simply a rare delicacy in the world. Used to rinse hot pot, a must, used to roast and eat, it's simply delicious and upgraded, and it smells ridiculous ~
Fish head hot pot Hunan cuisine has a famous dish called chopped pepper fish head, but do you know that Sichuanese are also very good at eating fish head ~ Unlike fresh and tender fish, there is basically nothing delicious on the fish head, so how do Sichuanese make wonderful delicious food with it? Sichuan's hot pot is famous all over the world, including a fish head hot pot, which is also very delicious. The selected Baotou fish, which is big in size, pickled and tasty, is a classic in hot pot with a fragrant and spicy pot bottom.
In Sichuan cuisine, what are the delicious dishes made from scraps?
This question is very meaningful. It has market prospect and popularization significance.
First of all, what are the leftovers in cooking?
As the name implies, when making dishes, raw materials can't use the rest or consumers generally don't like the parts mixed in the so-called big dishes. Then we can all use our imagination to collect. Which of the commonly used raw materials are scraps? How is it used in Sichuan cuisine, and some of them are even hot?
First of all, talk about the scraps of meat raw materials.
Pigs: pig skin, pig lungs, pig paradise, pig intestines and so on.
Cattle: scalp, tripe, beef tendon, etc.
Rabbits are: rabbit head, (the most representative, this seems to be generally difficult to cook), rabbit waist.
Duck: duck head, duck neck, duck wings, duck feet, duck heart, duck liver and duck intestines (crispy duck intestines may only be eaten by Sichuan vegetable oil)
There are: chicken liver, chicken intestines, chicken heart, chicken feet and so on.
The above are some scraps of meat I listed. (I don't agree with you.) So, do all these raw materials in Sichuan cuisine have popular and popular dishes?
Cold pigskin, braised pigskin, roasted pigskin.
Rake peas and pork lung soup, bittern paradise (shut up the upper jaw of Bazhong, as the Sichuanese call it), and pig's bitter intestines are rarely cooked (only one section on the pig). What do Sichuanese do? Pork intestines powder. Ever heard of it? Is the fire not fire? Friends, you usually order pork intestines powder (the boss makes a knot, and this is it)
Husband and wife lung slices, well-deserved, famous dishes. The famous leftover dishes are so hot that even the snacks are a little jealous, so I have to chop a side and have a lung-slice pot helmet.
The rabbit head in Sichuan cuisine is famous, right? Shuangliu's mother rabbit head is the best in a cold cup.
The leftover materials of ducks are mainly marinated, such as spicy duck heads and duck necks, and duck intestines that are indispensable in hot pot and must be ordered on the table.
Finally, I want to say that this hot dish, chicken liver and chicken intestines, can only be appetizing and refreshing while suppressing its own odor if Sichuan pickled red pepper and ginger are added.
Next, let's talk about the scraps of vegetarian raw materials.
As we all know, raw hide of stem vegetables can't be used when cooking, especially it is a little old, for example, the skin of stick vegetables, the center of lotus white, the skin of long radish and so on. These are scraps that are not usually used. But these are useful in Sichuan cuisine. Give me one of the most common appetizers that you have to order when you come to Sichuan for dinner. Generally speaking, it's still free. What? Sichuan pickles. (Note, except Qingcheng Mountain, because the local kimchi is a must, people want money.)
20 17 in may, American GQ magazine released the latest "American 20 17 dining list" published by BrettMartin, the signature cold dish "Husband and wife lung slices" of PepperTwins Sichuan Restaurant in Houston topped the list and was selected as "Appetizer of the Year". The English name of this dish has been translated into "Mr and Mrs Smith", and the husband and wife lung slices are actually cow scalp, beef heart, beef tongue, tripe, beef, etc. The husband and wife lung slices are large and thin, delicious, spicy and delicious, and tender, which are deeply loved by the masses. In order to distinguish them from other lung slices, they are called "husband and wife lung slices". In the 20th century, People call this kind of cold beef offal "husband and wife scrap slices", because the word "scrap slices" is not pleasant to listen to, and there are beef lung slices in the ingredients, so they take the homophonic "lung" of "scrap" and rename it "husband and wife lung slices". In Sichuan cuisine, the husband-and-wife lung slices can be described as the epitome of making classic food with scraps, which is not too delicious, and has a very high reputation in the international market. Today, I will tell you how to make the delicious husband-and-wife lung slices:
I. Materials
(1) Ingredients: beef, beef scalp, beef heart tongue and tripe.
(2) Adjuvants: celery, crispy peanuts, refined salt, monosodium glutamate, white sugar, red oil, pepper powder, sesame oil, sesame seeds and spices (star anise, Rhizoma Kaempferiae, anise, fennel, Amomum tsaoko, cinnamon, clove, ginger, etc.).
Second, the operation process:
(1) Knife shaping: firstly, the beef heart, beef tongue and beef tripe are boiled in water with spices. After being cooked, the beef, beef heart and beef tongue are cut into pieces with a length of about 200px, a width of about 75px and a thickness of about 5px, and the inclined blade of beef tripe is the corresponding size. Celery is cut into sections, and peanuts are peeled and smashed with a knife.
(2) seasoning into vegetables: the cut raw materials are neatly placed in a dish to form a windmill shape; Add brine, salt, soy sauce, monosodium glutamate, pepper powder, red oil (red oil is the key, and I will give you a summary of how to make authentic red oil in Sichuan cuisine) and celery picking festival in turn, mix well and pour it into the plate.
Third, the key points
(1) Raw materials must be blanched before marinating to remove blood stains and fishy smell.
(2) When marinating, it should be boiled with a big fire first, and then cooked slowly with a small fire.
(3) Brine must be added to the spicy juice to make it taste better.
(4) Peanuts and sesame seeds should be crushed, so that the dishes will be more delicious.
Dr. Jing Jingtang, who knows how to lose weight best in the food industry and knows how to keep fit best in the weight loss industry, came to answer. Mao Xuewang, husband and wife lung slices, small county liver, rabbit head, these are all ah.
In the eyes of foreigners, almost all internal organs, skins, bones, heads and feet are scraps, but the industrious and intelligent people of China just have the means to make them delicious.
1 Maoxuewang
This is my favorite Sichuan dish, not one of which contains all my favorite scraps. Hair means hairy belly, or it means rough in Sichuan dialect, and blood flourishing means duck blood clots. Originally, there were only some chop suey in this dish. Later, I happened to find that red soup cooked with blood curd was the perfect match, and it became more tender and tender, so blood curd became the main ingredient. Crispy yellow throat is also added to increase the taste contrast. The side dishes laid on the bottom of the pot are green bamboo shoots, fungus and bean sprouts, all of which are high in fiber, low in calories and chewy. With Mao Xuewang, I can eat two bowls of rice and lose weight instantly. But the disadvantage of this dish is that it can't be eaten cold, and it will be a bit fishy.
2 husband and wife lung slices
It should be called "waste film", because there are not many lung heads in it, all of which are invalid cows. I don't need to introduce such a famous dish. In American GQ magazine, it was translated as "Mr and Mrs Smith". This dish is usually eaten cold, but it is more fragrant when eaten hot, but it will also be more spicy.
3 xiaojungan brochette
In fact, chicken gizzards and duck gizzards are the second stomachs of birds, which have nothing to do with the liver. Another way to write them is "dried mushrooms", which may be because they taste like mushrooms. In recent years, this thing is very popular. More than half of the skewers on the streets of Chengdu have the title of small county liver, and they have to be dipped in dry dishes after being scalded in red oil.
4 rabbit head
This thing 100% is scrap, because the rabbit fur industry in Sichuan flourished in the 1980s, but the rabbit head could not be sold. The fun of eating rabbit's head is almost the same as eating crayfish. It takes half a day to dig out a little meat, but it tastes delicious.
I remember when the anti-corruption work was in full swing just after the Eighth National Congress of shi, many restaurants began to study some dishes made from leftover bits and pieces in order to save costs. Of course, it is undeniable that people will always try their best to find something to eat and make it more delicious, especially in the era of material shortage.
Sichuan cuisine, popular dishes, this phenomenon is particularly prominent.
If nothing else is said, take "going into the water" as an example. In Sichuan cuisine, the dishes made with water are particularly prominent. For example:
Pork Lungsin Chili Sauce
Husband and wife lung slices are mainly made of beef scalp, beef tongue, beef heart, beef tripe, and beef marinated with red oil, replicated soy sauce, pepper powder, etc., forming a fresh and spicy cold dish. Husband and wife lung slices, as one of the best-selling Sichuan cold dishes, are also the most recognized cold dishes at home and abroad, and are interestingly translated as "Sliced beef and ox tongue in Chili sauce; Mr and Mrs Smith”。 20 17 in may, American GQ magazine released the latest "American 20 17 dining list" by BrettMartin, the famous cold dish of PepperTwins Double Pepper Sichuan Restaurant in Houston, USA, topped the list and was selected as "Appetizer of the Year".
However, in Sichuan, the most extensive and successful dish made from leftover bits and pieces should be "kimchi", which can be made from fresh vegetables, meat products and leftover bits and pieces of livestock. I remember that in my hometown, the most popular thing is to soak "radish skin", and it must also be red radish skin. Red radish is peeled thick, and the white core is taken out for cold salad, and the thick skin is used for brewing. Pickle water is flushed with radish, and the radish skin is crisp and tender, which is an artifact for porridge.
As for the others, soaking radish tassels, pigskin, chicken feet and broccoli stems are all inappropriate.
Sichuan cuisine is really my personal favorite, and for our country, which has some extremely clever and rich cooking techniques, there are indeed many "scraps" that can also be used as good dishes.
The first thing I have to say is the famous dish that completely meets the topic, that is, "husband and wife lung slices." Something similar to the present couple's lung slices appeared in the late Qing Dynasty at the earliest, but it was Guo Chaohua and Zhang Tianzheng who really carried it forward and made it famous. At that time, my husband was working in a beef shop and found that there were some scraps such as beef lungs, stomachs and hearts in the shop, so he discussed with his wife whether he could "recycle" them and use some scraps to process them into dishes to supplement his family. I didn't expect it to be very popular, so I opened a store for sale at 1933, and the name of the store was officially named "Husband and wife lung slices".
Next, in Sichuan, almost every family can't live without kimchi. Sichuan people's kimchi jars can be said to be almost omnipresent. Whether it's radish skin, pig's feet skin, chicken feet, radish tassels, broccoli stalks, cucumbers, etc., you can brush and clean them and throw them into the kimchi jar. After a period of fermentation, it is sour and refreshing kimchi, which is simply a model for the utilization of scraps.
What I'm afraid to eat is the famous spicy rabbit head. This thing is a bit like the situation of raw pickled food like drunken shrimp and crab. People who don't love it can't avoid it, but those who love it are really infatuated. How popular is spicy rabbit head? In 20 16, Sichuan * * * consumed nearly 300 million rabbits, with an average of almost 9 rabbits per 1 second. So when there was news of rabbits flooding in Australia before, Sichuan netizens said that they actually had the strength to eat the rabbits there to extinction in a very short time.
There are also some ingredients used in hot pot or skewers. For example, duck intestines, chicken offal, yellow throat (the aorta of cattle or pigs), duck blood, duck tongue, blinds and so on are countless. As long as these things are cleaned up, then they are boiled in all kinds of soups, and then a bottle of cold beer or other cold drinks is really comfortable in the hot summer days.
If you have anything to add, you can comment and communicate together. Thank you for your attention and praise! The most famous one is China's "Mr. and Mrs. Smiths", which has a long history and is famous overseas.
Dangdang Dangdang ~ Couple Lung Tablets
At the beginning, it was made of scraps of cow scalp. Is it delicious? The dish of husband and wife lung slices is thrown out, which is quite convincing.
In fact, the so-called scraps are not scraps for people in some times and places, such as offal. We China people like to eat offal and don't think it is scraps, but for foreigners, offal is directly thrown away, that is, scraps.
In the old days, chicken offal, dried liver, tripe and pig ears were all scraps, because people at that time couldn't eat them and didn't know how to make them delicious, so they simply threw them away, but now, people just like them very much.
Take hot pot, for example. Can you call it hot pot if you don't order some dishes like tripe, white skin and yellow throat?
Take our Sichuan cuisine for example, many dishes are also made of so-called scraps, which are very delicious.
Whether it's braised pig's ears or red oil pig's ears, the crisp taste of pig's ears is really irresistible. With some beer, awesome!
This dish is not so popular, and it is a delicious cold dish. The production process is a bit complicated, that is, the collagen of pigskin is boiled, which feels like jelly, especially beautiful and delicious. Here's a concrete way. Interested friends can try it at home. Although the dishes are very cheap, they have high nutritional value.
Details of ingredients:
Fresh pork skin 350g, ginger, cooking wine, soy sauce, aged vinegar and salt.
Production process:
1, prepare materials such as skin, ginger and cooking wine.
2. Wash the skin and cook it in a cold water pot.
3. Add cooking wine to remove fishy smell after the water is boiled.
4. Cut the ginger and put it in the pot.
5. After the skin is boiled and discolored, pick it up and wash it
6. Turn the skin over and cut off the fat on the back.
7. Cut the skin into cubes, the smaller the better.
8. Dice the skin into a soup pot.
9. Fill the soup pot with water and start to boil.
10, stew for 4 hours, then turn off the heat and season with salt.
1 1, put the cooked meat skin paste into a square flat-bottomed container and let it cool.
12, after cooling, the meat skin paste becomes firm and frozen.
13. Mix light soy sauce and aged vinegar to make dipping sauce, and dip the frozen skin into slices.
Liver, tripe, yellow throat, tripe, fat intestines, duck tongue, duck intestines and duck blood are all scraps ~
But it's all delicious ~ whether it's hot pot or string, every dish is the soul of hot pot ~
Friends who haven't eaten must come to Chengdu to have an authentic Sichuan-style hot pot, and Xiaochengmei is sure to "wash" your soul ~
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Xiaochengmei is waiting for you in the wind and rain ~ (? ˇ ˇ? )
One of the things that can best reflect the wisdom of Sichuan cuisine chefs is to turn waste into treasure and turn raw materials that we don't usually use into delicious dishes on the table, such as rabbit heads that Sichuanese like very much. Today, I will introduce a dish made of scraps, celery and chicken offal, which is also very popular in Sichuan. Chicken offal is popular in many places, such as chicken gizzards and chicken hearts, but chicken intestines are added to chicken offal in Sichuan, which is the discarded scraps in many places.
Production process:
1, chicken offal cut into pieces.
2. Cut celery into 3 cm long sections.
Marinate celery with 40g of refined salt, and naturally drip dry for later use.
1, put the chicken offal into a container and taste it with refined salt and cooking wine. Then mix with water starch and size.
2. Mix refined salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, fresh soup and water starch into flavored juice.
3. Add salad oil into the pot, heat it to 200℃ with high fire, add chicken offal and stir-fry loose seeds to turn white, add pickled pepper powder and Pixian watercress to stir-fry until fragrant and red, then add ginger slices, garlic slices and onion to stir-fry until fragrant, add celery to stir-fry until uncooked, cook the flavored juice, and put it into a basin to serve as a dish.
A very delicious and appetizing chicken offal with pickled peppers is ready.
Pork Lungsin Chili Sauce
Husband and wife lung slice is a famous dish in Chengdu, Sichuan, which was created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.
Generally, when making dishes, the rest of the raw materials are what we call scraps, such as;
Pigs: pig skin, pig lungs, pig intestines, etc.
Cattle: scalps, tripes, beef ribs, etc.
Rabbits are: rabbit head,
Duck: duck head, duck neck, duck wings, duck feet, duck heart, duck liver and duck intestines.
There are chicken intestines, chicken hearts and chicken feet on the chicken.
The following Juanzi will introduce the practice of duck intestines, I hope everyone likes it;
Stewed duck sausage 300g, pepper, onion, ginger and garlic cloves.
Pepper, black pepper, monosodium glutamate, bean paste
1； Slice the braised duck intestine, cut the onion and pepper, and mince the ginger and garlic.
2； Pour oil into the pot and heat it to 30%
3； Add pepper, garlic and Jiang Mo and stir-fry until fragrant.
4； Pour in bean paste and stir-fry red oil.
5； Add duck intestines and bell peppers and stir-fry for two minutes.
6； Reduce the heat, add monosodium glutamate, sugar and black pepper and stir well.
7； Finally, add the onion and stir well, and then take out the pot.