Hello! There is a saying in Guizhou: "If you don't eat acid for three days, you'll have to walk and run", and this "acid" refers to the acid soup of Guizhou Miao fish in sour soup.
People who have eaten fish in sour soup must be attracted by its unique flavor, soup sour fish fresh Guizhou Peach Lee Kitchen Miao sour soup fish ingredients are as follows: First, Guizhou Miao sour soup fish pot base ingredients Kerry red sour soup 100ml, Guizhou rice sour soup 50ml, tomato 300g, fish grass 20g, Sichuan mustard 20g, soybean sprouts 100g, grass carp 1, ginger 20g, scallion 1, 100g green garlic, 2 teaspoons (10g) salt, 1 teaspoon (5g) chicken broth, 1 teaspoon (5ml) wood ginger oil, 1 teaspoon (5g) pepper, 1 tablespoon (15ml) oil. Ingredients for Guizhou Miao Fish Dipping Sauce 2 pieces of Guilin fermented bean curd, 3 green onions, 20g dried chili peppers, 1 teaspoon (5g) salt, 1 teaspoon (5g) chicken broth extract, 1 teaspoon (5ml) wood ginger oil.
贵州苗家酸汤鱼涮料用料 腐皮(油豆皮)100g、土豆300g、猪肋排300g、平菇300g、菜花200g、腊肉100g. 二、贵州苗家酸汤鱼做法 贵州苗家酸汤鱼锅底做法 1、番茄洗净切块。
Fish grass cut into inch sections. Sichuan squash chopped.
soybean sprouts washed and spare. The fish washed, remove viscera, gills and scales, cut into 3cm wide section.
Ginger sliced, scallions cut into pieces, green garlic cut into pieces. 2, medium heat heating frying pan in the oil to 5 into the heat, into the old ginger slices and shallot segment stir fry flavor, into the tomato pieces stir fry for 2 minutes, add Kerry red sour soup, rice sour soup and the right amount of cold water, seasoned with salt, pepper and chicken essence, poured directly into the hot pot.
3, hot pot add fish grass section, soybean sprouts, Sichuan squash, grass carp, green garlic section, wood ginger oil, open high heat and cook for about 15 minutes until the fish is cooked through can be enjoyed. Guizhou Miao sour soup fish dipping practices 1, take a clean frying pan, put the dry chili, stir fry with low heat until the dry chili is black red, pour into the mortar and pestle into burnt chili powder.
2. Clean and chop the scallions and other dipping ingredients into four, respectively, into a mixing bowl, add boiling hot pot soup and mix well, and finally drizzle a little wood ginger oil. Guizhou Hmong Fish Shabu Shabu Practice 1: Wash and peel the potatoes and cut into 0.3cm thick slices.
Wash the mushrooms and cauliflower and break them into small pieces. 2, the rot skin (oil bean skin) cut into 5cm square diamond-shaped slices spare.
Bacon cut into 0.3cm thick slices. 3, pork ribs cut into inch segments, into the pot add the right amount of cold water, boil over high heat and then fish out the pork ribs with running water to rinse clean blood foam.
Re-enter a clean cooking pot, add cold water, cover and boil over high heat, then cook over low heat for 20 minutes. When serving, put it into the bottom of the sour soup fish pot and cook for 10 minutes.
2. Essay Kerry sour soup fish narrationI am a native of Guiyang, Guizhou flavor food is naturally familiar to the extreme, such as home. Guizhou cuisine has a long history, has a certain style, the flavor is mainly spicy. Soup flavor is mellow, spicy hot and fresh. Such as Huajiang dog meat, spicy chicken, bad and spicy crispy fish, Kung Pao chicken, pickled pepper tendons, sour soup fish, etc., are well-known dishes. One of the most distinctive when push Kerry sour soup fish.
On the sour soup fish, there is a beautiful legend: a long time ago in Qiandongnan Miao Ling has a cottage, the old man (that is, the chief of the public push) is old and fat, climbing down the slope is very hard. Once, the daughter-in-law in the cooking, accidentally put some more water, so the extra rice soup scooped in an earthen jar. Four or five days later, the rice soup became clear and transparent after fermentation, and slightly sour, used to cook fish, the taste of fresh and unusual, Zhai Lao family ate with relish, since the daughter-in-law will often use this sour rice soup to cook fish. In the long run, Zhai Lao gradually feel lighter and healthier, no longer difficult to go up and down the hill. This is quickly spread throughout the Hmong mountain village, families follow suit, sour soup fish will thus spread.
Sour soup fish from Qiandongnan into Guiyang, Guiyang rapid development and carry forward, famous all over the world. Its production method is: choose fresh fish as the main material, with the southeast Guizhou Miao Ling special sour soup simmered and made. Sour soup fish fish fresh meat tender, color and luster beautiful, sour and refreshing, soup clear taste. It has a special effect of appetizing summer heat, refreshing the spirit and nourishing the face, and is one of the essential reunion dishes for the Miao people on New Year's festivals and entertaining friends and relatives.
Folk eating fish in sour soup is usually cooked while eating the hot pot form, with other fresh vegetables, so that it is more nutritious. The reddish-orange sour broth surrounds the crystalline fish, which is garnished with sweet and sour tomatoes, and refreshing coriander is sprinkled in the broth. The striking combination of red and green could almost be considered a work of art.
The color, aroma and taste of the sour soup fish is not regret is the representative of the characteristics of Guizhou cuisine, in fact, like this good food aristocrat there are many.
They speak in a silent language about the attainments of Guizhou people in the culinary arts, witnessing the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine, I can't tell you a million percent. Seeing this, are you tempted? Welcome to Guizhou, personally walk the streets, taste the Amoy food, enjoy the sincere friendship of Guizhou people.
3. Write Guizhou sour soup fish essaySour Soup Fish_Guizhou Miao Family Sour Soup Fish When it comes to sour soup fish, you can't leave out the sour soup.
You can't go to Guizhou without eating sour soup fish. Legend has it that in ancient times, the Miao Ling mountain inhabited a girl called Ana, not only looks beautiful, can sing and dance, and can brew wine, the wine has the fragrance of orchids, clear as a mountain 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 the very sour, the heart through the cold, but also reluctant to leave, when the night is approaching, the reed-sheng long, mountain song burst, the lads in front of the house with the mountain song called the girl to meet, the girl had to sing across the fence:" Sour soup yo, sour Lang, sour Lang yo listen to the sister to warm; March betel nut does not result in September orchids without aroma, love mountain springs into wine, merciless wine into sour soup ...... "This legend shows that sour soup has a long history of consumption, the original sour soup is made with the end of the wine brewing after the wine modulation, and after the change to hot rice soup by natural fermentation. The first sour soup was made of wine after brewing, and then it was changed to hot rice soup through natural fermentation and many other practices, and some small restaurants outside the province also use bad chili peppers in Guizhou combined with tomato, white vinegar, citric acid, etc. to make "sour soup". There are many kinds of Guizhou sour soup, if the quality and clarity of the soup to be divided into high sour soup, on the sour soup, two sour soup, clear sour soup, thick sour soup, etc.; to the flavor of the soup to be divided into: salty sour soup, spicy sour soup, spicy sour soup, fresh sour soup, acerbic acid soup, etc.; to the soup of the raw materials row also has: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, Mao chili angle sour soup, vegetable sour soup, etc.; such as to the ethnic division and the Miao sour, sour, sour, sour, sour and so on. Divided by the Miao acid, Dong acid, water acid, Buyei acid and so on.
Among them, the Hmong fish sour soup, Mao Chiaojiao sour soup, vegetable sour soup, spicy sour soup is the most common. White acid traditional white acid is to use clear rice soup in the sour soup barrel slowly fermented and become, fast and simple white acid is the flour used as flour 300 grams of old flour rubbed fine into the basin, add 5 kg of water, fully dissolved and poured into the pot set on fire, while heating and stirring, and then 100 grams of glutinous rice flour (there are also used in cornmeal, soybean flour) with the water mixing and poured into the pot.
When the soup boils in the pot, 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. The color of milky white, sour taste pure white acid can be used.
Sour soup and pickle water and brine, as well preserved, the more you save the more fragrant. Red acid red acid that is the Mao Chiaojiao acid, Mao Chiaojiao acid sour taste mellow, color light red and fragrant, usually with 5 kg of fresh wild Mao Chiaojiao (i.e., wild tomatoes, no wild tomatoes can be planted instead of tomatoes) 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, filling the altar along the water covered with a lid to place 15 days can be taken.
When used, the altar in the solid raw materials or chopped with a blender into mush can be. Red oil acid red oil acid, also known as spicy acid, red oil acid to sour chili (bad chili) with oil fried 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, bright red color. Spicy sauce, hot and sour sauce acid, also known as small mill acid, is to 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 and become a sour taste, sweet, bright red color, the use of water directly modulation or oil modulation.
Shrimp acid shrimp acid to Qiannan Buyi Miao Autonomous Prefecture, Dushan County, Sandu Water Autonomous County and other places in the majority, is used for shrimp, rice composted with refined salt, white wine, sweet liquor, burnt chili pepper into the altar of the fermentation, taste sour and mellow, strong aroma of bad taste, when eating can be fried in oil or add soup modulation. Guizhou is a multi-ethnic region, good at making acid, but 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.
In Guizhou many sour soup, to the Miao sour soup is the most famous, the difference is rich in sour incense, is the traditional flavor of the Miao famous dishes. 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 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 flavor of sour soup flavor type. Ingredients: Ingredients: catfish, sour soup Auxiliary ingredients: dried bamboo shoots, bean sprouts, pickled cabbage, green garlic leaves Seasonings: salt, ginger, pepper, chicken practice: 1, catfish cleaned and cut into pieces, bean sprouts clean, green onions, ginger cleaned and cut into segments and slices, green garlic leaves cleaned and ready to use; 2, sit in the pot on the fire into the sour soup, open the pot and then poured into the bamboo shoots dried shredded ginger, bean sprouts, shredded pickled cabbage, catfish blocks, green onion segments, green garlic leaves, a little salt, pepper, chicken stew! 10 minutes can be.
According to the Guizhou Tourism Guide, cooking fish with sour soup is the favorite of Guizhou people. There is a folk song in Miao: "The whitest and whitest, to count the winter snow.
The sweetest of the sweetest, to count the sugar cane. The most fragrant and beautiful, to count the sour soup fish."
Sour soup fish all over Southeast Qiannan, the better there is Huangping sour soup fish, the original juice and original flavor does not apply grease, in line with today's dietary trends. Kerry sour soup is the most famous, Majiang County sour soup fish won the Western China International Expo fine dishes and food culture exhibition special gold medal and China's famous feast Golden Tripod Award.
Qiannan Bouyi Miao Autonomous Prefecture, there are hairy chili angle acid, red oil acid, Sandu Water Autonomous County, there is a small mill acid, Dushan County, there are shrimp acid, etc., where acidic substances are the main flavor of the national flavor 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. The bad.
Burnt pepper surface into the altar fermentation and become, taste sour and mellow, strong smell of bad, edible oil can be fried or add soup modulation. Living in Qian Dongnan 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 are accustomed to the rice paddies stocked with carp, the annual fall harvest when the water to catch fish to cook the sour soup fish, fish to eat, not eaten is used to make pickled (local sound, ?n) fish, can be enjoyed at any time.
Leishan County, Southeast Qianlong, Langde Miao village, food "Miao sour soup fish" is often accompanied by the Miao toast. The song is often accompanied by a Miao toasting song, such as: "There are no guests in other villages, but we have a lot of guests in our villages.
The guests from afar keep coming.
4. To write an expository essay on sour fish
About sour fish, there is a beautiful legend: a long time ago in the southeast of Guizhou Miao Ridge, there is a cottage, the old man (that is, the leader of the public election) is old and fat, climbed down the slope is very strenuous.
Once, the daughter-in-law in the cooking, inadvertently put some more water, so the excess rice soup in a jar. Four or five days later, the rice soup became clear and transparent after fermentation, and slightly sour, used to cook fish, the taste is very delicious, Zhai Lao family ate a lot of food, since then the daughter-in-law will often use this sour rice soup to cook fish.
In the long run, the old man gradually felt lighter and healthier, no longer struggling to go up and down the hill. The story soon spread throughout the Hmong Mountains, and every family followed suit, so the fish in sour soup spread.
Sour soup fish from Qiandongnan into Guiyang, Guiyang rapid development and carry forward, famous all over the world. Its production method is: choose fresh fish as the main material, with Qiandongnan Miao Ling special sour soup simmering.
Fish in sour soup is fresh and tender, beautiful color, sour and refreshing, clear and delicious soup. It has a special effect of appetizing summer heat, refreshing the spirit and nourishing the face, and is one of the essential reunion dishes for the Miao people on New Year's holidays and entertaining friends and relatives.
Folk eat sour soup fish is usually cooked while eating the hot pot form, with other fresh vegetables, so that its nutrition is more rich. The orange-red sour broth surrounds the crystalline fish, which is garnished with sweet and sour tomatoes and sprinkled with refreshing coriander.
The striking red and green pairing could almost be considered a work of art. The color, aroma and taste of the sour fish in soup is not sorry to be a representative of the special Qian cuisine, in fact, there are many other good dishes like this noble.
They speak in a silent language about the attainments of Guizhou people in the culinary arts, witnessing the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine, the humble pen can not say one ten thousandth.
Seeing this, have you been tempted? Welcome to Guizhou, personally walk the streets, savor the endless food, enjoy the sincere friendship of Guizhou people.
5. sour soup fish essay 2000 words can be several articles together can alsoI heard someone say, in the Miao family, there is such a folk song: "The whitest and whitest to count the winter snow, the sweetest and sweetest to count the sugar cane, the most fragrant and most beautiful to count the sour soup fish."
And I heard that if you want to eat the most authentic sour fish, you should go to the most famous "Happy Forest" restaurant in Kaili. This summer I was lucky enough to eat the delicious sour fish at the "Happy Forest" restaurant in Kaili, Guizhou.
As soon as we entered the door of the restaurant, we saw a lot of Miao girls dressed in minority clothes, welcoming guests there. We ordered sour soup fish, and fried locusts and many other famous dishes, not long, sour soup fish served up, wow, so fragrant ah, smelling are going to drool, according to the locals: Kerry sour soup fish sour big have to pay attention to the general is the first to add the local specialties of chili peppers and nutritious value of Chinese herbs, borrowing tomatoes acid cooking natural sour soup, and then clean the live fish in the pot.
Also, before eating fish in sour soup, you must first scoop up a bowl of sour soup, strong sour taste and the freshness of the fish and the taste of ginger rushed into the mouth, you ride the heat and drink, it will be particularly appetizing! I picked up a spoon and tried a mouthful of soup, it was so delicious. Fish in sour soup, it was awesome! The important thing is that a big pot of creamy white soup, fresh, sour, thick, floating a few slices of tomato slices, ginger slices of green onion floating and sinking, a freshly slaughtered almost two pounds of grass carp crawling in the soup.
Cooking on an open fire, the heat rises, and the sour flavor and the unique freshness of the fish soup mixes and impacts my nose! I really had a great time this time, and the flavor of the fish in sour soup still remains in my heart.
6. Kaili, Guizhou, the characteristics of the food essaySour soup fish
The unique food of the Miao people, the mouth sour taste delicious, spicy and full, people's appetite. Generally, the first to add the specialty bad chili and many local nutritious herbs, borrowing tomato acid to cook the natural sour soup, and then the cleaned live fish under the pot to cook.
Trivia: Sour soup is made from boiled rice swill water, and good sour soup should be white. Clear sour soup flavor sour and fragrant, but mellow taste slightly worse, plus the red sour soup made with tomatoes, the flavor is more perfect. If you add some soybean sprouts, small bamboo shoots and wild onions as accessories, the flavor is more unique.
Cured Fish
Cured fish is a traditional food of the Dong family. Live fish is taken from Duliu River, cut open and cleaned, put into a tile altar and marinated with tomatoes and peppercorns, etc., and taken out after half a year. The marinated fish is as dark as charcoal, but the meat is smooth, tender and white, and tastes like plums, and even the thorns of the fish are like no bones.
Beef back tendon
Selected cattle hooves, cattle back at the hoof and tendon meat chopped into small pieces, and chicken pieces, chili pepper stir-fry, cooked color and flavor, toughness, spicy taste unforgettable.
7. 600-word essay on Guiyang snacks
Guiyang snacks
Guiyang's catering is characterized by "sour, spicy". The more representative is the "sour soup fish". Guiyang has a wide variety of snacks, only the local traditional snacks up to more than 100 kinds of flavors. There are more than 100 kinds of local traditional snacks alone, such as Huaxi Wangji Beef Noodle, Gastrointestinal Noodle, Cold Noodle, Bowl Ear Cake, Leijia Bean Curd Dumplings, Silk Dolls, Broken Crispy Buns, Lotus Leaf Patty Cake, Yellow Poi, Stinky Rice, Roasted Stinky Tofu, etc. Day and night, the streets and alleys are dotted with food stalls.
In addition to highlighting the sour flavor, Qianli dishes also pay attention to dipping, dipping seasoning is mainly chili, garlic, ginger, etc., chili pepper production methods are different, dipping seasoning taste is not the same, which is very delicate. Qian flavor hot pot production methods are diverse, with strong local characteristics, hot pot boiling, the fragrance of the nose, mouth-watering. Typical ones are Huajiang dog hotpot, Kaili sour soup fish hotpot, Guiyang green pepper chicken hotpot, Dingjian chicken hotpot and so on. Tasting local snacks is an indispensable program in Guizhou. In Guiyang, there are two snack streets - Hequn Road and Shaanxi Road.
Because I like soup, I think the best snack in Guiyang is Huaxi Wangji Beef Vermicelli, which is smooth and slightly tough, with a mellow soup flavor and spicy hot aroma.
The ingredients are 100 grams of refined rice noodles, 50 grams of cooked beef, 20 grams of sour lotus white. Add mixed oil, burnt chili noodles, pepper, monosodium glutamate, salt, soy sauce, sugar color, spices, rutabaga, original soup as seasoning. Guiyang another famous snack is in love with tofu fruit, its name is strange, meaningful, a statement is: the past eating tofu fruit most of the lovers, lovers, they eat, while whispering, which is more than the pressure of the road to talk about love don't have a lot of fun; another statement is: ate this kind of tofu fruit, it is difficult to forget it, always want to come and eat, love it. Love tofu fruit is cut into small pieces of tofu, put on the iron net rubbed with cooking oil, with sawdust baked on a small fire, to be baked to the shell of the caramelized butter oil, like blowing into the same expansion, cut open a mouth, into the use of chili peppers, soy sauce, salt, vinegar, sesame oil, monosodium glutamate, green onion, garlic, ginger, folded ear root and other mix into the "dipping water", spicy and tender hot The first thing you need to do is to get your hands on some of the most popular products in the world.
Friends, have time to travel to Guiyang, remember to taste the snacks here oh. I would like to be your guide. You won't regret it.
8. Write essay beautiful hometown of KailiWalking in the hometown of crystal clear river, you can find there are many named fish, but you can clearly see its belly is white, the back is black, and the top of the head, it is the kind of light gray. If you accidentally see it in the river, you will also be adorable. Next to a shrimp it is not idle, it bends its body, a bounce after a bounce, jumping leisurely!
Into the orchard, you can see a lot of fruit hanging on the branches, looking at these fruits, I drooled, look at the apple tree apples, they are red like a child's face, yellow pear like a gourd hanging in the tree is not willing to come down. Look at them so lovely appearance, I can not bear to eat, but they are, after all, fruit ah, is fruit is for people to eat ah!
The most beautiful is of course the garden, so many osmanthus flowers
9. Kerry fish in sour soupKerry fish in sour soup Kerry fish in sour soup is a delicious dish in the name of Kerry City region, Guizhou "Qian system" one of the masterpieces of cuisine.
Kaili is located in Qiandongnan Miao and Dong Autonomous Prefecture of Guizhou Province, and is a city inhabited by Miao and Dong minorities, with a population of 665,500 ethnic minorities, accounting for 76.67% of the city's total population, of which 561,600 are Miao, accounting for 67.76% of the city's total population. Kaili area minorities in ancient times for fishing and hunting ethnic groups, but also because of the deep living in the mountains of the Miao Mountain, the lack of salt industry and the environment is humid, and therefore developed a sour and spicy dietary traditions.
The sour and spicy flavor of Kaili sour soup fish comes from this. The best way to make sour soup is to use the natural fermentation of rice soup as the soup base, with a variety of ingredients such as wood ginger, pickled tomato sauce, bad chili peppers, and other ingredients boiled and become.
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