Deyang: Twice-cooked fish fillet

Ingredients:

1. 500 grams of clean grass carp meat, 50 grams each of large green pepper and large red pepper, 5 grams of ginger, 20 grams of green onions, 2 egg whites, 25 grams of Pixian watercress, 10 grams of tempeh, 50 grams of garlic sprouts, appropriate amounts of refined salt, pepper, cooking wine, monosodium glutamate, white sugar, water soybean powder, and refined oil.

Preparation method:

1. Cut grass carp into slices, marinate with ginger, green onions, refined salt, pepper, and cooking wine for a while. Remove the ginger and green onions and add egg whites. , water soybean flour is evenly mixed and slurried; remove the stems and seeds of large green peppers and large red peppers, and cut them into diamond-shaped pieces; chop the Pixian watercress and tempeh into fine pieces; cut the garlic sprouts into slices.

2. Put the wok on the fire, add the refined oil to heat, put the fish fillets and large green pepper and large red pepper pieces into the pan separately and remove them from the oil.

3. Leave a little oil in the pot, add Pixian watercress and black bean sauce and stir-fry until fragrant. Add fish fillets, cook in cooking wine, then add large green pepper cubes, large red pepper cubes, garlic sprouts, etc. and stir-fry. Mix evenly, add sugar and monosodium glutamate, stir well, then remove from pot and serve.

Features:

"Twice-cooked fish fillet" is naturally derived from the preparation method of "twice-cooked pork", but the preparation method is slightly different from that of "twice-cooked pork". It is to first batter the fish fillet and fry it Only after taking shape can we proceed with the cooking process. Of course, "twice-cooked fish fillets" are more tender and delicious than "twice-cooked pork", and have a unique flavor.

Deyang: Xiaoquan "Juice Beef"

Xiaoquan "Juice Beef" is a famous local Hui food in Xiaoquan. It has a long history and is famous far and wide. Xiaoquan "Juice Beef" was founded in the 10th year of the Republic of China, and "Ma Changheng Juice Beef" is the best. "Machangheng Juice Beef" has excellent ingredients and fine production: first, the beef cattle are purchased, hired workers to graze them, and fed with concentrates. When the meat is fat and fat, the "Imam" (Islamic religious professional) slaughters it with a knife and takes the refined meat. , remove the tendons, cut into fist-shaped chunks, salt in a vat, wait for the salt to penetrate the heart, remove the salt from the vat, boil in a pot with "Wuhuo" to remove all the blood and water in the meat, cool the pot, and then remove the tendons miscellaneous. The second is to marinate and add flavor. First use "strong fire" to boil, and then use "slow fire" to stir-fry the meat cake. After the meat cake is flavored, take it out of the pot. After natural cooling, remove the tendons again and cut the pure muscles into long slices across the meat grain. A small strip of about one inch, shaped like a rough chopstick head, is the blank. The third is to take pure vegetable oil and heat it to a certain temperature, put the material into the pan and fry it. Strictly control the heat to maintain the special umami flavor of the beef, but also to make it crispy but not chewy, and chew it until it turns into slag. Fourth, remove the remaining oil from the pot and mix it with dozens of spices made from processed noodles of precious Chinese medicines and ingredients such as pepper powder, chili oil, cooked sesame seeds and a little sugar. In 1950, a former representative of Deyang County's condolence delegation to North Korea brought "juice beef" to North Korea as a precious gift to express condolences to the Chinese People's Volunteers. Later, he participated in provincial and municipal food exhibitions and competitions, and was well received. In recent years, the quality of Xiaoquan "Juice Beef" has been further improved, and the packaging has also been improved. It has been included in the "Dictionary of Chinese Local Specialties" and the book "Guide to Chinese Famous Foods" written by Du Fuxiang.

Deyang: "Zhongjiang Noodles" and "Babao Oil Cake"

Among Zhongjiang's many local products, there are two well-known brand-name foods inside and outside the province. These are Zhongjiang's "Silver Noodles" and "Babao Oil Cake". Due to its unique technology, excellent taste and flavor, and the combination of raw materials that comply with nutritional science, it has been deeply welcomed by eaters for hundreds of years since its inception. Its reputation has spread far and wide, and its sales have not declined. It can be called Zhongjiang Food. Two wonderful flowers in it. Zhongjiang noodles are handmade with a long history and unique traditional craftsmanship. It is characterized by sweet taste, white color, tenderness and deliciousness. The noodle body has micropores due to multiple fermentations, so it is said to be "straight through the stem". This is why it is particularly tender and easy to digest. Now in order to increase its nutritional content, leek juice, spinach juice, egg essence, egg yolk, cinnabar powder, etc. are added in the production process to make egg white noodles, egg yolk noodles, cinnabar noodles, jade noodles, etc. to satisfy different consumers. needs. Zhongjiang noodles have been rated as local high-quality specialty food by provinces, prefectures, cities and counties for several times, and are favored by consumers. It is one of the best foods to visit relatives and friends, and to give as gifts to relatives and friends.

Zhongjiang Babao Oil Cake is a hand-made pastry made with refined flour, essential oil and honey as the main raw materials, mixed with peanuts, melon puree, walnut kernels, eggs, fresh rose puree, honey cherries, sesame seeds, white sugar, etc. Due to its special technology, exquisite material selection, fine production, rich nutrition, crispy outside and soft inside, sweet and delicious, and excellent quality, it has been rated as high-quality candy by the province, prefecture, city and county four times, and is known as the unique one among Zhongjiang foods. Traditional nutritious food. The characteristics of Babao Oil Cake are oily but not greasy, crisp but not astringent, moderate sweetness, suitable fragrance, rich in nutrients and easy to digest. It is a good nutritional supplement.

Deyang: Lianshan twice-cooked pork

Lianshan twice-cooked pork has unique characteristics: "fat but not greasy, thin but not spongy, slightly spicy, salty but sweet, and oily in color." "Yellow, fresh, tender and mellow", it is a delicious delicacy with complete color, aroma and taste.

"Twice-cooked Pork" is a dish with a long history in Sichuan cuisine. In the past, twice-cooked pork was an indispensable main dish in shops and workshops, during the "Tooth Festival" on the second and sixteenth day of the lunar month, or when people were celebrating festivals, or during banquets where people came and went. Since it used to be made of fat meat as its main ingredient, it was also called "a greedy dish". Guanghan City's "Lianshan Twice-Cooked Pork" is a new product created by the Dai Brothers of the Lianshan Supply and Marketing Cooperative Restaurant on the basis of the original Twice-Cooked Pork from Sichuan Province, through careful research, extracting its essence, and using modern scientific processing to summarize and improve cooking techniques. During the development, in order to take care of the eating habits of "sweet in the south and light in the north" (southerners like sweet taste, northerners like light taste), they made special improvements in condiments and seasonings to adapt to the tastes of guests from all over the world. At the Guanghan Material Exchange Meeting in 1986, they introduced the delicacy "Lianshan Twice-cooked Pork", which caused a sensation in the Guanghan catering industry and was highly praised by diners. "Lianshan twice-cooked pork" has become famous far and wide. Now, "Lianshan Supply and Marketing Cooperative Dai Shuer's Authentic Twice-cooked Pork" on Weicheng Road (Xinjie), Lianshan Town, Guanghan, is crowded and business is booming. It not only inherits the flavor of Sichuan twice-cooked pork, but also has the unique characteristics of Lianshan twice-cooked pork. It has become a famous dish in the food stalls of Sichuan Province's food culture, which is innovative and elegant and popular.

Deyang: Shifang Buckwheat Noodles

Shifang Buckwheat Noodles is one of Shifang’s famous snacks and a popular green fast food. It is mainly made from buckwheat flour. According to the Institute of Health of the Chinese Academy of Medical Sciences, buckwheat noodles contain more amino acids needed by the human body than wheat flour and rice. They are also rich in vitamins and minerals. They also contain chlorophyll, rutin and other ingredients that other grains do not have. Shifang buckwheat noodles are divided into two types: water buckwheat noodles and dry buckwheat noodles. 1. Handmade water buckwheat noodles. Knead the buckwheat noodles and auxiliary ingredients into a dough and set aside. Eat as you like. It has a unique taste, including numbing, spicy, sour and hot, "Fangfeng" brand dry buckwheat noodles. Made from tartary buckwheat flour and sweet buckwheat flour, it has a scientific formula, is soft and refreshing, easy to carry, and has a shelf life of half a year. National patent number: 95113096. The method of eating is similar to instant noodles. Soak the noodles in boiling water for 10 minutes. Depending on whether the noodles are soft or hard, blanch them in boiling water and add seasonings before eating. Suitable for home and travel.

Deyang: Luojiang Bean Chicken

Deyang’s famous snack Luojiang Bean Chicken enjoys a high reputation in Sichuan cuisine recipes and many food industries, and is deeply loved by consumers.

Yuan Tongru, the founder of Luojiang Douji, also known as Chongda, has worshiped Buddha since he was a child. In the 17th year of the Republic of China, he was ordained as a monk under Master Changling of Luohan Temple in Shifang. Three years later, he returned to lay life and made a living in the world. By chance, Yuan Tongru ate at a Chicken Feather Restaurant. There was no food or drinks. The store gave him a plate of sesame oil tofu skin. After eating it, he was inspired and tried to make it with soybeans after returning home. Make a living by making delicious "bean chicken". Yuan Tongru repeatedly summarized the process of making bean chicken. In the 25th year of the Republic of China, he made the first batch of bean chicken and sent it to the Chengdu Huahui Buddhist Food Exhibition for sale. He obtained a patent and a gold signboard. From then on, the bean chicken became famous. The "Luojiang Brand" Luojiang Bean Chicken produced by Luojiang Food and Beverage Factory by combining traditional folk craftsmanship with modern science and technology does not have any additives and is a pure green food. Its nutritional content has passed modern scientific testing.

This product won the title of "Sichuan Province Quality Product" in 1991; in 1994, it won the Silver Award of "Sichuan Province Famous, Excellent, Special and New Products Expo".

Flavour characteristics:

Rich in plant protein, iron and more than 20 kinds of amino acids that are indispensable to humans. The calcium content is 33 times that of pork, and the phosphorus content is 3 times that of pork. Eating it can strengthen the hematopoietic function of the human heart, regulate the brain nervous system, and enhance appetite. Luojiang Bean Chicken is not only a high-end dish for vegetarians and Buddhists, but also a convenient food for people to travel, drink with, and give as gifts to relatives and friends.