The reason why Sichuan cuisine, one of the eight major cuisines, is "tasteful and spicy" and "one dish is unique, and all kinds of dishes are delicious" is that there are many cooking techniques, among which the "dry cooking" technique is more special. This technique ranks among the top three in Sichuan cuisine, and any cooked dishes are bright red in color, excellent in flavor and rich in taste. Dry-baked tastes salty and slightly spicy, and the entrance is sweet. When cooking, there is no need to thicken, let the soup slowly dry, so that the taste slowly penetrates into every part of the ingredients until every subtle part of the appearance is firmly wrapped in red oil, waiting for the diners to feast.
Of course, there are several kinds of dry burning, such as spicy, non-spicy, meat and vegetarian. Such as dry-roasted Pseudosciaena crocea, dry-roasted crucian carp, dry-roasted mandarin fish, etc., are all spicy (such as dry-roasted shrimps and dry-roasted prawns with a little tomato sauce). For example, dried fish wings, dried abalone, dried winter bamboo shoots, dried Pleurotus nebrodensis, etc. are all spicy. The seasoning method of these dishes is unique to Sichuan cuisine.
What I want to talk about here is the technique of "dry cooking" of Sichuan cuisine by Master Huang Ziyun.
I. Ingredients and technological process of dry-cooked fish
1, main, auxiliary and mixed ingredients for dry-cooked fish
Ingredients: 700g of Pseudosciaena crocea (or mandarin fish), pork belly diced (slightly fatter)100g.
50 grams of diced mushrooms and 50 grams of diced winter bamboo shoots.
20g of Pixian bean paste, Chengdu pickled pepper paste (chopped pickled pepper into paste) 1 0g, 20g of Laocaichen soy sauce, 0/5g of Laocaichen yellow rice wine/kloc-0, 20g of Laocaichen soup cooking wine (fermented glutinous rice juice), 2g of refined salt, 0/5g of sugar, 0/kloc-5 g of Laocaichen cooking wine.
Remarks ① Try to use live fish as dry-cooked fish and eat it now. Frozen fish can also be used, but the taste and taste are not as good as fresh live fish. However, the dry burning technique is still better than other techniques.
2. Process flow of dry-cooked fish
(1) the fish is well treated and cleaned, and both sides are cut into flower knives, and the knife edge does not need to be too deep, just 0.5 cm. Dry the water on the fish surface and let it dry a little.
★ Before frying fish, it is best to dry the water on the surface and belly of the fish, otherwise it is easy to splash oil when frying.
(2) chives, diced ginger and diced garlic (all three kinds of diced garlic are cut into 0.5 cm cubes), and Pixian bean paste and pickled pepper paste need to be finely chopped.
③ Clean the wok, heat it with fire, pour in salad oil100g, add fish when it is 80% hot, fry over high fire until both sides are golden, and put it in a dish for later use.
★ Before frying the fish, the pot must be pretreated (the hot pot slides), and the fish will be fried and fried until both sides are golden, and then the fish will get old immediately.
★ When frying fish, try to use a big fire, and don't flip it easily when the fish just enters the pot, otherwise the skin of the fish will be easily broken (it is best to fry it in a non-stick pan). Fry for about half a minute, then turn it over, so that the surface of fish skin will be easy to set quickly, not easy to stick to the pot, not easy to break when turning over, and the color will be faster.
(4) Dump the oil of fried fish, pour in a proper amount of clean oil, stir-fry the oil in pork belly diced with low fire until fragrant, then turn to low fire, add Pixian bean paste after the oil temperature is lowered, stir-fry it with fat diced, stir-fry red oil, then add onion, ginger, garlic, mushrooms and diced winter bamboo shoots, stir-fry it for a few times in medium fire and then turn to high fire. Pour an appropriate amount of broth, add salt, sugar and white pepper, boil the soup with high fire, gently put the fried fish into the pot, and cover the pot. After boiling, turn to low heat and turn over after 5 minutes. When the soup is thick and shiny, take out the fish, pour the old rice vinegar into the pot, and pour it on the fish after the fire is boiled.
The color is golden red and beautiful.
The characteristic juice is thick, fragrant, spicy, sour and sweet.
3, chef tips
★ The oil of fried fish should not be used again, because it is black and fishy after being heated at high temperature, which is not good for health;
★ Pork belly diced meat doesn't need to be fried too dry to become oil residue, but it is mainly used to slowly ooze its oil and moisten the fish when it is cooked with fried fish, so that the fish will have a fragrant and smooth taste and taste after being cooked in the dry cooking technique;
★ Pixian bean paste must be slowly stir-fried with a small fire until it is crisp, fragrant and bright;
★ It is easy to break when the fish is turned, and it is best to turn it over with a wide shovel;
★ Shake the wok more when the soup is almost dry to prevent the fish skin from sticking to the wok;
★ If the taste is weak, you can not put salt, because Pixian bean paste, pickled pepper paste and soy sauce all have salty taste.
4, master production experience
When cooking traditional Sichuan-style dry-roasted fish, people who are more particular will choose wild yellow croaker. The garlic cloves of large yellow croaker are as white as snow. After burning, the aroma is overflowing and the taste is extremely delicious. Usually, when we make dry-cooked fish, we also choose high-grade yellow croaker. Now this kind of fish is really rare in the market. After the yellow croaker is cooked, it is delicious enough to be described as "lingering aftertaste around the tongue for three days". Nowadays, even if there are large yellow croaker, most of them are cultured artificially, and the taste is too different. You can also choose fresh fish such as mandarin fish and perch, and mandarin fish has more garlic cloves.
To be continued, please pay attention to …
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