spicy rabbit head

Although "eating rabbits" is cruel, Sichuanese have a strong interest in eating rabbits. In fact, the invention of spicy rabbit head was an accident: a famous food in Sichuan is called spicy rabbit diced. In the past, people only ate rabbit meat, but the rabbit head as leftover bits and pieces was abandoned by people. A man felt it was a pity, so he cleaned the rabbit head and put it in the seasoning of braised rabbit meat. But that man found that after the same cooking steps, the rabbit head tasted better and more intriguing than rabbit meat. Slowly, the spicy rabbit head gradually spread, and the most famous one was Shuangliu spicy rabbit head. 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. It's delicious to rinse hot pot, and it's delicious to roast. It smells outrageous ~ Fish head hot pot

There is a famous dish in Hunan cuisine 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 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 cooking dishes, raw materials can't use the remaining parts 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, the scraps of meat raw materials

Pigskin, pig lungs, pig paradise, pig intestines and so on.

Cattle: scalps, tripe, beef ribs, etc.

Rabbits include: rabbit head, (the most representative one seems to be difficult to cook), and rabbit waist

Ducks include duck head, duck neck, duck wings, duck claws, duck heart, duck liver and duck intestines (crispy duck intestines may only be Sichuan dishes that can be eaten)

The above are the scraps from some meat products 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 and roasted pigskin.

what should we do in Sichuan, such as harrow pea pork lung soup, bittern paradise (the mouth is closed, and the mouth is on the upper jaw, as the Sichuanese call it), and pig's bitter intestines are rarely cooked (only one section on the pig)? 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, which are well-deserved and 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 talk about this hot dish, chicken liver and chicken intestines. Only by adding Sichuan pickled red pepper and ginger can it be appetizing and refreshing, and it can suppress its own odor.

next, let's talk about the scraps of vegetarian raw materials.

As we all know, raw hide of stem vegetables is not allowed to be used in cooking, especially it is a bit old, for example, the skin of stick vegetables, the central part 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 local kimchi is a must, people want money.)

In May 217, American GQ magazine published the latest "American 217 Food Ranking" by BrettMartin, a food connoisseur, and the signature cold dish "Husband and wife lung slices" of PepperTwins Sichuan Restaurant in Houston topped the list and was selected as "the 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 2th 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. They are delicious enough and have a very high reputation in the international market. Today, I will tell you how to make the delicious husband-and-wife lung slices:

1. Materials

(1) Ingredients: beef, beef scalp, beef heart tongue and tripe

(1)

2. Operation process:

(1) Knife shaping: firstly, beef heart, beef tongue and beef tripe are boiled in water with spices. After being cooked, beef, beef heart and beef tongue are cut into pieces with a length of about 2px, 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: put the cut raw materials neatly in a dish to form a windmill; 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.

III. 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 strong fire first, and then slowly boiled with low fire.

(3) Bittern must be added in the preparation of spicy juice to make it taste better.

(4) Peanuts and sesame seeds should be crushed to make the dishes more delicious.

Dr. Jingjing Tang, who knows how to lose weight in the food industry and how to keep fit 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. There is no one, and there are all my favorite scraps in it. 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

should be called "scrap slices", because there are not many lung heads in them, and all of them are discarded 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 Xiaojun liver skewers

In fact, they are chicken gizzards and duck gizzards, which are the second stomachs of birds, and 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 is 1% scraps, because the rabbit fur industry in Sichuan flourished in the 198s, but the rabbit head can't 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 is the most popular dish, especially this phenomenon.

if nothing else is said, take "water" as an example. In Sichuan cuisine, dishes made with water are particularly prominent. For example,

Husband and wife lung slices

Husband and wife lung slices are mainly marinated with cow scalp, beef tongue, beef heart, tripe and beef, with red oil, duplicated soy sauce, pepper powder and so on to form 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”。 In May 217, American GQ magazine released the latest "American 217 Food Ranking" by BrettMartin, a master of food appreciation. The signature cold dish "Husband and wife lung slices" of PepperTwins 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, soaking pigskin, soaking chicken feet and soaking broccoli stems are all inappropriate.

Sichuan cuisine is really my personal favorite, and for our food-eating country, which is extremely clever and rich in 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 first appeared in the late Qing Dynasty, 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. In 1933, I opened a shop for sale, and the name of the shop was officially named "Husband and wife lung slices". Next, in Sichuan, almost every family can't live without kimchi.

Sichuan people's pickle jars can be said to be almost ubiquitous. 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 and pickled food such as drunken shrimp and crab. People who don't love it can't avoid it, but those who love it are really crazy. How popular is spicy rabbit head? In 216, Sichuan * * * consumed nearly 3 million rabbits, with an average of almost 9 rabbits per 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 (aorta of cattle or pigs), duck blood, duck tongue, louvers 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 the one with a long history, which is famous overseas, and is known as "Mr. and Mrs. Smiths" in China.

Dangdang Dangdang ~ Husband and wife lung slices

At first, they were 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 places in some times, such as offal. We China people like to eat offal and don't think it's scraps, but for foreigners, offal is directly thrown away, that is, scraps.

In previous years, chicken offal, dried liver, tripe and pig's 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 to eat them.

Take chafing dish for example. Can you call it chafing dish if you don't order some dishes like tripe, white skin and yellow throat?

Take Sichuan cuisine as an 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!

It is estimated that this dish is not so popular. It is a delicious cold dish, and the preparation process is a bit complicated, that is,