Mention of Beijing specialties, the first thing that comes to mind is "Dong Lai Shun shabu-shabu, Quan Jude roast duck, old Beijing fried noodles", as well as Beijing's "marinated boiled meat, bean juice, fried liver" and so on, which represent the characteristics of Beijing. The "old" Beijing is famous all over the world, Beijing people's "frying, cooking, deep-frying and stewing", all have their own characteristics, and the ordinary people of Beijing is also the most common ingredients, made everyone love to eat the characteristics of the small dishes, which are " Water pimple fried pickled shredded cabbage".
Turnip cabbage, witness dietary changeswas the people's table dishes, now on the hotel elegant hall. In the planned economy, winter common only cabbage and white radish, in order to increase the taste, the Beijing people came up with the oil to the savory shredded fried, some with soybean, some with green pepper shredded fried together, on the nest and the stick ballast porridge, the light days are also living a tasty life. Now the major hotels also have this fried pickles, people eat a lot of fish and meat today, order a plate of fried pickles, sandwiched between the sesame pancakes, it is called a distinctive flavor of incense!
Classic taste, memories of the yearThe other day on the Internet to see a Beijing old rice bone to do the "fried pickled vegetables," evoking a lot of memories of the year, as our unit's chef is a Beijinger, the practice is similar, I remember the cooks at the time, every day wrapped in a cloth for the dehydration of pickled vegetables, see the old rice bone Introduction, I realized that dehydration is very critical, this is the "flavor to make it out, no flavor to make it into the" principle of cooking, but our cafeteria fried pickled vegetables have soybean added. Today I also bought a few pickle lumps to share with you the production methods of our year.
I. Preparation of ingredients1, the main ingredients: pickled cabbage lumps 3, 1 onion, garlic 1 head, ginger 1 piece, two cilantro, dry chili 5.
2, seasonings: 100 grams of oil, 160 milliliters of soy sauce, 100 milliliters of iced sugar old soy sauce, 40 grams of sugar, 50 grams of cooking wine, 3 star anise. Cinnamon 1 piece.
Two, ingredients processing1, will be salted pimples washed and peeled, cut into thin filaments, wash with water several times, until there is no salty taste (about 8 times or so).
2, put the washed salted cabbage shreds on a cage cloth in batches, roll up and wring out the dehydration, and put them into a basin.
3, green onion cut into pieces, garlic sliced, ginger cut thick julienne, cilantro cut into pieces.
4, bowl pour 160 ml of soy sauce, 100 ml of dark soy sauce, 40 grams of sugar, 50 grams of cooking wine, mix well, no need to add salt cut.
Three, production method1, start a pot of oil, oil 30% hot down into the onion, ginger, garlic, chili, anise, cinnamon stir fry.
2, into the dehydrated pickle shredded stir-fry, into the sauce stir-fry to pickle all evenly colored sheng out.
3, in the bowl containing shredded pickled vegetables covered with a layer of plastic wrap, on the drawer to steam for 30 minutes off the fire, the shredded pickled vegetables out of the film.
4, steamed pickled vegetables at the same time, the white sesame stir-fried (no oil).
5, sheng out a small plate of fried pickled vegetables, sprinkled with cilantro and white sesame mix, a plate of red color, sauce rich fried pickled vegetable shredded production is complete.
Summary: This dish is a Beijing small dishes, water off the shredded pickled vegetables taste gluten, after steaming the shredded pickled vegetables the oil and seasonings of the perfect blend of flavor, sandwiched between the sesame burn, a bite, this is the real tongue delicious.