Legend has it that in ancient times, the Miao Ling mountains inhabited a girl called Ana, not only looks beautiful, can sing and dance, and can brew wine, the wine has the fragrance of the orchid, clear as a spring. Hundreds of miles around the lads have come to courtship, where to courtship, the girl poured a bowl of their own brewed wine, not to be interested in the person ate the bowl of wine, only to feel the taste of its very sour, the heart of the cool, but also reluctant to leave, when the night is approaching, the reed-sheng yo, mountain song burst, the lads in front of the house with the song called the girl to meet, the girl would have to be separated from the hedge sung: "Sour soup yo, sour Lang, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup, sour soup. Sour Lang, Sour Lang yo listen to the sister to warm; March betel nut does not bear fruit, September orchids without fragrance, love mountain springs into wine, ruthless wine into sour soup ......" This legend shows that the consumption of sour soup has a long history, and the original sour soup is made with the end of the wine after brewing the wine concoction, and then change to use hot rice soup by natural Fermentation and many other practices, some restaurants outside the province are also used in Guizhou's bad chili combined with tomatoes, white vinegar, citric acid, etc. to do "sour soup".
Types of sour soup
There are many kinds of Guizhou sour soup, if the quality and clarity of the soup is divided into high sour soup, on the sour soup, sour soup, clear sour soup, thick sour soup, etc.; to the flavor of the soup is divided into: salty sour soup, spicy sour soup, spicy sour soup, fresh sour soup, astringent acid soup, etc.; to the soup of the raw material row: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy chili corner sour soup, sour soup, and so on. Sour Soup, Mao Chili Angle Sour Soup, Vegetable Sour Soup, etc.; such as the ethnic division of the Miao Sour, Dong Sour, Water Sour, Buyi Sour, etc.. Among them, the most common ones are the fish sour soup of the Miao people, the Mao Chiaojiao sour soup, the vegetable sour soup, and the spicy sour soup.
White SourTraditional White Sour is made of clear rice soup slowly fermented in a sour soup bucket, fast and simple White Sour is used to flour as a flour 300 grams of old noodles rolled fine into a pot, add 5 kg of water, fully dissolved and then poured into a pot placed on the fire, while heating and stirring, and then 100 grams of glutinous rice flour (also used in cornmeal, soybean flour) with water to mix well and then poured into the pot. When the soup in the pot boils, the pot is poured into the altar to seal the mouth, placed in a slightly higher temperature place to stand for a day or two. Milky white color, sour taste pure white sour can be used. Sour soup and kimchi water and brine, as well preserved, the more stored the more fragrant.
Red acid red acid that is hairy chili corner acid, hairy chili corner acid sour taste mellow, color light red and fragrant, usually with 5 kg of fresh wild hairy chili corner (i.e., wild tomatoes, no wild can be planted tomatoes instead of) washed, put into the net kimchi altar, and then add 500 grams of ginger, 250 grams of garlic, 1 kg of red chili peppers, 500 grams of refined salt, 100 grams of glutinous rice flour and 250 grams of white wine, fill the Fill the altar with water and cover it with a lid and leave it for 15 days. When used, the altar in the solid raw materials chopped or blender grind into velvet mud can be.
Red oil and acid red oil and acid, also known as spicy acid, red oil and acid to sour chili (bad chili) fried in oil to see red oil, and then add fresh wild wild chili pepper Angle fried incense outstanding plus soup boiled after slagging, modulation and become. Its taste meat thick and sour and mellow, color bright red.
Spicy sauce, hot and sour sauce sour, also known as small mill acid, is a fresh red chili, fish, glutinous rice with stone mill grinding into sauce, add a small amount of salt and sweet wine into the altar fermentation, sour taste sweet, bright red color, the use of water directly modulated or pour oil modulation.
Shrimp acid shrimp acid to Qiannan Buyi Miao Autonomous Prefecture, Dushan County, Sandu Autonomous County and other places, is used
Small shrimp, rice composted with refined salt, white wine, sweet wine, burnt chili pepper into the altar of the fermentation and become, taste sour and mellow, the smell is thick, can be used to eat fried in oil or add soup modulation.
Guizhou is a multi-ethnic region, good at making acid, also like to eat acid food. There is a folk song: "three days do not eat acid, walking beat leap leap". Sour soup has the effect of appetizing and strengthening the spleen. Among the many sour soups in Guizhou, Miao sour soup is the most famous, and its difference is that it is rich in sour aroma, which is a traditional flavor dish of the Miao people. Miao compatriots live in the mountains, high and far away, almost every family has a sour altar, fewer than one or two, more than several, or even dozens. Miao brewing sour soup taken from the spring water on the mountains and homegrown glutinous brewed, unique flavor, sour and fresh, delicious, in the Chinese cooking flavor not found in the sour soup flavor flavor.
Cooking fish with sour soup is a favorite of Guizhou people. There is a folk song among the Miao people: "The whitest and whitest of all is the winter snow. The sweetest and sweetest, to count the white sugar cane. The most fragrant and beautiful, to count the sour soup fish." There are sour soup fish all over Qiandongnan, and the better ones are Huangping sour soup fish, which has original juice and flavor without grease, which is in line with today's dietary trend. Kaili sour soup is the most famous, and the sour soup fish in Majiang County has won the Special Gold Medal of the Western China International Expo Fine Dishes and Gourmet Culture Exhibition and the Golden Tripod Medal of the Chinese Famous Banquet. In Qiannan Bouyi and Miao Autonomous Prefecture, there are Maohaojiao acid and red oil acid, in Sandu Water Autonomous County, there is Xiaomo acid, and in Dushan County, there is shrimp acid, etc. Sour substances here are the main seasonings of the national flavors of Qiannan. The sour taste of Mao Zhaohua acid is mellow and thick, the color is light red and fragrant; red oil acid taste meat thick and sour and spicy, the color is bright red, with sour chili peppers stir-fried in oil to see red oil, plus soup modulation and become; small mill acid is fresh red chili peppers ground into a sauce with a stone mill, add a small amount of refined salt and sweet wine into the altar fermentation and become, the taste of sour sweetness and sweetness, the color is bright red, the use of water directly modulation or pouring oil modulation; Dushan shrimp acid is a small shrimp and rice composted and then added with refined salt, white wine, sweet liquor, and so on. Doushan shrimp acid is made of small shrimp, rice, macerated with salt, white wine, sweet wine. Burnt chili noodles into the altar fermentation and become, taste sour and mellow, strong smell of bad, when eating can be fried in oil or add soup modulation. Living in southeast Guizhou Rongjiang, Jianhe and other places along the river on both sides of the Dong people almost every family has a sour altar, the production of sour soup, Dong compatriots used to be in the rice paddies stocked with carp, every year during the fall harvest catching fish in the water to cook sour soup fish, fish to eat, not eaten is used to make pickled (local sound, ãn) fish, can be enjoyed at any time. Leishan County, Qiandongnan Langde Miao Village, food "Miao sour soup fish" is often accompanied by the Miao toast. For example: "Other villages have no guests, but our village has many guests. Our village has many guests. Guests from far away keep coming, and the crowd is really lively. The fish in the water love the river, and the people in the world want friends. Friends, please come to our village as guests, singing and dancing." There are two kinds of fish in aqua sour soup, with different cooking methods and different flavors. One is to take a number of fish, scaling and washing, gutting, chopping into a pile, into a pot of cold water, plus seasonings and the old jar of acid (such as special old fish acid instead of the jar of acid is better), boiled on the fire, this cooking method is called cold water sour soup fish. Secondly, the rice harvest season of the rice paddy carp several, not open the belly, do not take the internal impurities, only from the gill side of a small hole to take out the bitter gall, along with put into the pot of boiling water with good seasoning to the back of the fish bloomed, can be eaten. This cooking method is called Lianxin sour soup fish.
The fish in sour soup is very popular in Guangzhou's Guizhou cuisine, which has won the gold medal at the Guangzhou International Gourmet Festival and the public's favorite cuisine. In Nanjing, there was a report that "Guizhou Miaojiazhai's sour fish in soup was a match for Sichuan's hot pot".
With the hot business of sour soup fish store, sour soup dog meat, sour soup pig's feet, sour soup pork ribs, sour soup beef, etc. also came into being, greatly booming the food and beverage market, Guiyang's streets and alleys are sour soup fish.
Traditional sour soup fish
Raw materials: fresh fish 1 about 750 grams of bright white sour soup 500 grams of ginger 10 grams of green onion joints 20 grams of areca (or peppers, leeks) 50 grams of salt 20 grams of burnt chili pepper 40 grams of peppercorns 10 grams of oil 8 grams of sesame oil 5 grams.
Method of production:
1. Fresh fish fed with water for a day, after the gills of the third piece of fish scales in a horizontal cut, remove the bitter gall; dried chili pepper cut into pieces.
2. Take the pot on the fire, pour sour soup, fish and dried chili pepper into the pot, and then into the pepper, salt, areca together with the fish scales to turn away when the pot into a plate, then burnt chili pepper, wood ginger oil, ginger, green onion, salt, sesame oil, sour soup into the juice of the fish to eat.
Features: Juice is thick and fresh, the meat is tender and has a unique flavor.
Eating method:
1. dipping: scoop the right amount of sour soup into the pot to boil, with fresh carp, right thumb stuck in the fish gills, the right hand with a knife from the fish gills and the fish body to cut a knife, about half of the side of the break, both hands separated from the knife at the mouth of the right hand forefinger into the fish belly to take out the internal organs, put the fish into the boiling sour soup, the fish into the pot but also jumped a few times. Sour soup inhalation of fish belly; penetrate the various parts of the fish, cooked through before starting the pot into the appropriate amount of refined salt, ginger, garlic, raw peppercorns and aroma of fish coriander. Use burnt chili noodles, refined salt, wood ginger flowers, green onions, garlic, etc. Mixed for dipping sauce, dipping fresh fish. Fish meat is fresh and fragrant, the soup is sour and fresh, and the dipping sauce has a strong burnt chili flavor.
2. Mixed food: dissected fish, boiled fish and the above method is the same, the acidic broth in the amount of salt, pepper leaves, burnt chili pepper noodles and other seasonings, cooking fish for about 1 hour, the fish into the bowl of vegetables, picking off the fish spines, burnt chili pepper noodles, salt, green onions, garlic, tomatoes (tomatoes first roasted over the fire to remove the raw taste, and then chopped into the sauce as a seasoning) to mix well and poured into the fish mix and then eaten. The fish is fresh and tender, burnt and spicy flavor.
3. Spicy cold fish. Leishan County Miao family of sour soup fish, also known as cold spicy fish, fish chopped spicy, Miao fish. With cabbage, bok choy and other fresh vegetables combined cooked in sour soup, water boiling can be eaten.
Sour soup fish hot pot
Raw materials: 1 live fish about 1100 grams of bright hairy hot corner of sour soup 3 kg of cabbage 100 grams of lettuce 60 grams of wild vegetables 80 grams of bean sprouts 50 grams of tofu 80 grams of blood Wang 50 grams of mushrooms 50 grams of camomile 50 grams of potatoes 50 grams of garlic 30 grams of coriander 30 grams of areng lettuce 30 grams of leek 30 grams of pepper 10 grams of burnt chili noodles 60 grams of ginger 10 grams of ginger 10 grams. 25 grams of green onion 25 grams of refined salt 20 grams.
Method of production:
1. Live fish fed with water for 1 to 2 days, from the gills after the third scale cut a knife, take out the fish gall bladder.
2. Use burnt chili noodles, wood ginger seeds, ginger, scallions, refined salt, sour soup to make dipping water.
3. Net pot on the fire, under the bright tomato sour soup boiling, into the fish, areca, leeks, peppercorns, to be turned up when the fish scales can be under the vegetables hot food (with dipping water).
Features: thick juice and fresh flavor, tender fish, national flavor.
Yuanyang Yuanyang Sour Soup Fish Hot Pot
Raw materials: 2 live fish about 800 grams each white sour soup 1.5 kg red sour soup 1.5 kg soybean sprouts 300 grams of ginger 30 grams of green onion 50 grams of cooked back to the pot of 300 grams of meat slices 200 grams of ham and sausage 100 grams of blood Want 100 grams of tofu 100 grams of shiitake mushrooms 50 grams of cabbage 50 grams of vermicelli 50 grams of salt 30 grams of burnt chili pepper 80 grams of wine 50 grams of sugar 10 grams of peppercorns 10 grams of wine. Sugar 10 grams of pepper 10 grams of wood ginger oil 10 grams of monosodium glutamate 10 grams of sesame oil 6 grams of tofu milk 15 grams of crispy soybeans 20 grams of black dahurian granules 12 grams of coriander 50 grams of coriander 15 grams of coriander 15 grams of green onion 20 grams of melted lard 50 grams of refined oil 50 grams.
Methods:
1. fresh fish slaughtered and cleaned, with a knife from the back to the abdomen of the 4/5 cut the fish into 5 sections; soybean sprouts choose to wash.
2. The net pot placed under medium heat into the melted lard, refined oil hot, into the ginger, green onion slices, green onion stir-fried incense, injected into the white sour soup base, plus the fish bone broth simmered to the sour flavor overflow, put the soybean sprouts into the pot, and then into the fish, adjusted to the refined salt, pepper, cooking wine, sugar, and then turned to medium heat will be cooked fish, drop into the wood ginger oil, pot. Another pot set in medium heat into the lard, refined oil, put ginger, green onion slices, green onion stir-fried, injected into the red sour soup base, broth, simmering until the sour flavor overflowing, put soybean sprouts into the pot, and then into the fish, seasoned with refined salt, pepper, cooking wine, sugar, turn to medium heat will be cooked fish, dripping wood ginger seed oil, pot. Separately into the coriander section, with fire with the side dishes on the table.
3. salt, burnt chili pepper, pepper, monosodium glutamate, wood ginger oil, sesame oil, bean curd milk, crispy soybeans, black dahurian granules, bean curd milk, coriander section, coriander, green onion a little, with the soup in the pot into a dipping sauce, you can dip into the pot of boiled fish and hot food with a variety of side dishes.
The key to production:
1. Sour soup must be strictly in accordance with the requirements of the production can not be like the market, especially in the field of some people do not know how to prepare sour soup with bad chili peppers, tomatoes, and white vinegar, citric acid indiscriminate sour soup. Such sour soup is not only no mellow and strong sour flavor, and spicy mouth, the more you eat the more sour feeling. Even hot cooked tofu will appear old not tender taste.
2. Raw materials should be fresh in order to highlight the purity and characteristics of sour soup.