What is Sichuan winter cuisine?
Sichuan winter vegetables are relatively salty, and some people think they are vegetables. So what is Sichuan winter vegetables?
Sichuan winter vegetable is a semi-dry fermented pickled food. One of the famous specialties in China. Mostly used as soup or fried food, with delicious flavor. There are production systems all over the country, which are famous for Sichuan and Tianjin winter vegetables and Chaoshan winter vegetables. Sichuan winter vegetables are rich in nutrition and contain many vitamins, which have the function of appetizing and strengthening the brain. Mostly used as soup or fried food, with delicious flavor.
Winter vegetables themselves are pickles. Taking green leafy vegetables such as Chinese cabbage, celery or cabbage as raw materials, fresh vegetables are transformed into pickled vegetables with better flavor through the processes of drying, pickling and sealing pickling. At present, it is found in many areas of our country, but Sichuan winter cuisine, Beijing winter cuisine and Chaoshan winter cuisine are the most famous, but the earliest Chaoshan winter cuisine was also trafficked from Tianjin.
How to eat Sichuan winter vegetables
Sichuan winter vegetables may not be eaten directly, so they can be eaten together with others. So how to eat Sichuan winter vegetables?
Made into Sichuan winter vegetables and braised pork. First, mix proper amount of vinegar+liqueur+sweet noodle sauce into sauce for later use. Add star anise, fragrant leaves, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, ginger slices, and cooking wine to water, boil and cook the pork belly, and the cooking time is determined according to the size of the meat, usually for 25-30 minutes. Immediately after taking out, put the pigskin into a sieve with tools, fry it in an oil pan until it is golden and bubbly, then take it out and soak it in the boiled original soup for 2 hours. After soaking, wait for cooling, cut into thin slices and make bowls.
Chop the winter vegetables, stir-fry the ginger, dried peppers and dried prickly ash in the oil pan, stir-fry them together (pepper and prickly ash are not needed if you don't like spicy taste), and finally pour in the remaining sauce+soy sauce in 1, and spread them on the meat after frying. Steam in the pot for 40 minutes-1 hour, cover the plate with appropriate size on the bowl of meat, turn it over quickly, and open it to form. Generally, if there is a lot of soup in the bowl, you must pour the soup out first and then turn the plate, otherwise it will easily burn yourself. You can also add some thickening powder to the soup before pouring it.
The difference between Sichuan winter vegetables and sprouts
Although Sichuan winter vegetables and sprouts are very similar, they are different. What are the differences between Sichuan winter vegetables and sprouts?
Sichuan winter vegetables are made from the tender buds of green vegetables and processed in winter every year. Sichuan's winter dishes are most distinctive with the tender and pointed winter dishes of "Shilixiang" in Nanchong. The tender and pointed winter vegetables of "Shilixiang" in Nanchong City are used to stir-fry and make soup. They are delicious and crispy. This winter dish in Sichuan has a history of more than 200 years. As early as the Jiaqing period of the Qing Dynasty, Sichuan winter dish was called "Shunqing winter dish". 19 10 years ago, Nanchong's winter vegetables reached their heyday and were dubbed "thyme", which sold well all over the country and exported to Japan.
Sichuan sprouts are made of vegetables with wide stems and neat knots, and then carefully processed and pickled. Sichuan sprouts are divided into sweet and salty flavors. Sweet Sichuan sprouts are produced in Yibin, Sichuan, and salty Sichuan sprouts are produced in Nanxi, Luzhou, Yongchuan and other places in Sichuan.
What's delicious about Sichuan winter vegetables fried?
Sichuan winter vegetables can be fried and eaten, and the taste is also very good. So what is delicious in Sichuan winter vegetables?
Fried meat with Sichuan winter vegetables is delicious. First, the pork is cooked with white water, and then the oil and water on the skin are wiped off with a clean cloth, and some soy sauce is applied. Wash and cut the winter vegetables into granules, soak the peppers and cut them into short sections, and slice the ginger and onion. Heat the frying spoon and add a little oil. When the oil is about to boil, put the skin down and fry until it is brown. After cooling, cut the meat into 7 cm long slices. Put the meat at the bottom of the bowl in a fish-scale arrangement with the skin down, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2 ~ 3 pieces of pepper and winter vegetables, and steam for 2 hours.
Or fry with fish. A fresh grass carp, slaughtered and cleaned; Rinse Sichuan winter vegetables and cut them into small pieces. Chop the fish bones into 2cm pieces. Slice the fish into a butterfly-shaped piece with a knife in the direction of the fish tail. Put the sliced fish slices into a big bowl, add a little salt, pepper, cooking wine, egg white (rarely) and water starch to catch the taste. Heat the pan, add oil, such as pepper, dried red pepper, sauté ed shallot, ginger and garlic, add wild pepper and red pickled pepper, stir-fry until fragrant, add Sichuan winter vegetables, add a little cooking wine and sugar, add enough water, add fish head and fish bones, boil over high fire, skim off floating foam, and cook for about 10 minute.