Where is the cuisine of saliva chicken?
The saliva chicken belongs to Sichuan cuisine.
Spiced chicken is a traditional famous dish in Sichuan cuisine. Many people will feel a little spicy when they eat it. This is because white sugar and vinegar are added to the spit chicken, and a lot of pepper is put in it. The taste of the spit chicken is very authentic.
Sichuanese have a heavy taste, and they like spicy food. Spilled chicken just reflects the spicy and delicious flavor of Sichuan cuisine, so it can best represent the traditional taste of Sichuan cuisine.
The origin of the name of saliva chicken
There is such a description in Guo Moruo's "You Bo Qu", "The white chopped chicken, the whisked meat and the red chili pepper sea pepper that I ate in my hometown of Sichuan when I was a teenager, now I want to talk back ..."
The original name of saliva chicken is white chopped chicken. Later, someone took out the word saliva from Guo Moruo's passage and renamed the white chopped chicken as saliva chicken. This is the origin of the name saliva chicken. The reason why white-chopped chicken is called saliva chicken is that it wants to touch the light of famous Guo Moruo, and there is another very important reason. That is, authentic Sichuan saliva chicken needs a lot of pepper. Everyone knows that Sichuan pepper is very numb. After eating it, it will paralyze your mouth and make you drool involuntarily.
The reason why the authentic Sichuan saliva chicken can reach the realm of "three thousand miles famous in Bashu, and the taste is better than twelve States in the south of the Yangtze River" is mainly because the ingredients and seasoning of this dish are extremely particular. Chickens must use young cocks raised locally by farmers, a large amount of authentic Sichuan pepper must be used in seasonings, and other auxiliary seasonings should be rich. It is the stress on material selection and seasoning that has created a mouthwatering chicken that combines spicy, delicious and tender.
The practice of saliva chicken
Ingredients: small Sanhuang chicken 1 chicken (300g)
Ingredients: onion 1 root, 3 slices of ginger, spicy sauce 1 bag, a little salt, pepper 15, 2 tablespoons of vegetable oil.
Practice:
1.Wash the chicken, chop it into small pieces, add ginger slices and shallots, and marinate with a little salt for a while; 2. Take a clean bowl and add the spicy sauce.
3. Heat another pot, put two tablespoons of vegetable oil, heat the oil to 70%, add pepper and onion ginger and saute until fragrant.
4. Filter the pepper and onion ginger with a strainer, pour the hot oil into a bowl containing spicy sauce, and mix well.
5. Boil water in the pot. After the water boils, pour the chicken and ginger into the pot and blanch the blood.
6. Cook until the chicken is uncooked, immediately turn off the fire, keep the chicken soaked in water for about 10 minutes, then take it out, wash it off with clear water, soak it in cold water for 5 minutes, put it on the plate, pour the red oil from step 4 on the chicken, and sprinkle a little chopped green onion and peanuts.
What are the Sichuan specialties?
1, chili pepper diced chicken
Chili pepper diced chicken is one of all famous dishes in Sichuan. It is fried with chicken breast and dried red pepper, with peanuts, sauces and so on. It tastes spicy.
2. Sichuan style pork
I believe many friends are familiar with this dish. It belongs to the traditional Sichuan cuisine, and almost every household in Sichuan will make Sichuan-style pork.
3. Mapo Tofu
The raw material of Mapo tofu is very simple, but it is still difficult to make it well. Mapo tofu in Sichuan cuisine mainly highlights the characteristics of hemp, spicy, fresh and fragrant.