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boiled fish
Main ingredients:
Main ingredient: grass carp, catfish, etc.
Supplementary ingredients: bean sprouts, catfish.
Accessories: bean sprouts.
Seasoning
: chili peppers, mace and so on.
Flavor:
Spicy and numbing flavor.
Flavor Characteristics:
The fish is tender and spicy, which is popular in the capital city and has lasted for a long time.
Nutrition:
Grass carp is tender, each 100 grams of fish contains 17.9 grams of protein, 4.3 grams of fat, 36 mg of calcium, 173 mg of phosphorus, iron 0.7 mg, but also contains vitamins B1, B2, niacin and so on. Catfish is rich in nutrients, each 100 grams of fish contains 64.1 grams of water, 14.4 grams of protein, and contains a variety of minerals and trace elements.
Main effects:
The Chinese medicine believes that the grass carp is sweet and warm, has the effect of warming the stomach and the middle, calming the liver to dispel the wind, and the fish intestines can benefit the eyes. Catfish is sweet and warm in nature, and has the effect of tonifying the middle and benefiting the yang, facilitating urination, and treating edema.
Production process:
(1) Selected grass carp, catfish, chili peppers, mace and other raw materials, the customer ordered all the boiled fish on-site slaughter, after the slaughter of the fish to clean the internal organs into the slice of fish link.
(2) The slaughtered and cleaned fish is sliced into fish slices according to the specified width and thickness, and the fish slices are sieved into pots with salt, monosodium glutamate and other seasonings and starch according to the established ratios, and then the fish slices are put into pots for the coding and sizing.
(3) in the frying pan filled with white water, to be boiled into the sliced fish after sizing, flying water, and then fished out into the basin. Then pour salad oil into the pot, add chili, pepper, hot pour in the pot with fish slices, so a pot of boiling fragrant boiled fish is made.
Taste Description:
The boiled fish is a spicy temptation of the watchman's dish, meat fresh and flavorful, doubly popular. The key to the flavor of boiled fish depends precisely on the quality of raw materials such as mace and chili peppers.
Spicy temptation boiled fish with a kind of popularly known as "bullet head" of the dry red chili. It is produced in the mountain city of Chongqing, is collected before and after the fall of the fresh dried and become, this time the chili body long, thick, bright color, few seeds, spicy and sweet, the best quality, cooked in the high temperature of the red oil will not turn black and burnt.
And with it with the hemp pepper is more delicate, only Guizhou produced hemp pepper to boil out that special hemp flavor. The rind of this kind of pepper has a special aroma and a strong and persistent numbness.
With these special chili peppers and pepper made of boiled fish in the mouth is fragrant with spicy, rather than dry spicy choking. Whether it is fish or bean sprouts, are retaining their original flavor, there will be no greasiness, smell of incense, spicy and not dry, strong and mellow flavor, no wonder many people once tasted will not be able to forget.
People's comments:
(1) Grass carp meat is very tender, salty and light is just right, the best thing is that the fish head was also cracked, so that we can eat less effort, the bean sprouts are also very crispy, this dish in the case of I instructed the lady to add an extra bean sprouts, but still be eliminated even the bones of the scum are not left.
(2) The boiled catfish came up, which was especially recommended by many copperheads. Can't wait to present a spoon: really tender meat, spicy moderate, to the mouth that is melted, now think of all to drool ah ...... I think this is one of the few I have eaten a good taste.
Spicy snails
Main ingredients:
Main ingredient: Fusiliers.
Seasoning: chili peppers, peppercorns, bean paste and so on.
Flavor:
Spicy flavor.
Characteristics:
Crisp meat, spicy flavor, long-lasting fragrance, long aftertaste.
Nutrition:
Each 100 grams of snail meat contains 11 grams of protein, 3.6 grams of carbohydrates, calcium 1.3 grams, but also contains thiamin, riboflavin, vitamin B1, vitamin E, magnesium, iron, manganese, zinc, potassium, phosphorus, sodium and other vitamins and trace elements. The snail is rich in vitamin B1, can prevent and control foot fungus, drinking raw water caused by diarrhea also has a certain effect. The snail also has a calming effect on the nerves, feeling nervous, the snail is the ideal food.
Production process:
(1) First of all, the spicy temptation center kitchen to receive the snail to pick out small snails and dead snails, washed twice with water and then into the pool to feed the water for 24 hours, and then snails into the boiling water boiled to cover the snails to cover the snails have to be cleaned again for three times, and finally have to bleach water for five hours, after a series of complex processes, in order to completely remove the snail's fishy flavor, to ensure the quality of the snails. This is the first time I've ever seen a woman with a baby in her arms, and I've never seen one before.
(2) The rinsed snails should be put into the pot to cook first, and then loaded into the storage box and sealed with plastic wrap, using low temperature preservation method in -1 ~ 4 degrees above the freezing point of the environment, so as to ensure that in the process of production and storage and transportation will not be contaminated, but also to keep the snail meat fresh, crisp and tender texture.
(3) Cooked snails can be cooked after transporting to the stores, first add bean paste, pepper, chili pepper, sugar, vinegar and other seasonings in the pot to stir-fry the flavor, and then put the snails to stir-fry, and finally smothered in a small fire to make it flavorful, so as to make the most of its spicy and fresh characteristics.
Netizen comments:
(1) two people together to eat snails feel very good, scrambling to follow and let the plate inside the remaining few snails, spicy, but no fire, after eating can also be cleaned up inside the soup, slowly close your eyes and reminisce.
(2) a few snails down, immediately felt super spicy, chili pepper below the red oil soup is more fragrant.
Mao Blood Wanton
Main ingredients:
Main and auxiliary ingredients: duck blood, Baiba, eel, yellow throat, fungus, bean skin, enoki mushrooms, sandwiches.
Seasoning: chili pepper, mace and so on.
Flavor:
Spicy and numbing.
Flavor Characteristics:
Spicy and fresh, juicy and full-flavored, Ba Shu veterans, renewed glory.
Nutritional composition:
Duck blood has a high nutritional value, rich in protein, a variety of trace elements, such as iron, copper, calcium and so on.
Main effects:
Duck blood has the effect of tonifying blood and clearing heat and detoxification, and has the effect of preventing and treating iron deficiency anemia.
Production process:
(1) Put chili peppers, peppercorns, bean paste, ginger, garlic, salad oil into a pot, stir-fry aroma over low heat, add soup to simmer and fish out the dregs, and then put in monosodium glutamate, sugar, vinegar and other seasonings.
(2) the main and auxiliary ingredients are sliced, rewritten, flying water, added to the simmering red soup stock, boiled into a container, sprinkled with chopped green onion.
(3) the salad oil is hot, add peppercorns, chili peppers, choking out the aroma, quickly poured on the top to be ready.
Historical allusion:
There is an ancient town in Shapingba, west of Chongqing city, named Magiqikou. Magnetic ware water jetty has always been the lower reaches of the Jialing River is an important distribution center, Chongqing City, the Tongyi port, south to north ships are parked here, the water jetty oars, such as forests, bustling, the market stores are thriving, merchants gathered, the ancient town of Magnetic ware mouth, thus accounting for the full range of the river's aura.
Seventy years ago, the ancient town of Maguikou water wharf has a fat sister-in-law on the street to support the sale of miscellaneous soup stalls, with pork, pork bones and peas boiled into a soup, add pig lung leaves, fat intestines, into the ginger, peppercorns, wine simmering on a small fire, the taste is particularly good. On a whim, Fatty's sister-in-law put fresh raw pig's blood wang directly into the minced pork soup and found that the more the blood wang was cooked, the more tender it became and the fresher it tasted. The dish is made by blanching the raw blood wang and eating it as it is, hence the name Mao Blood Wang.
Time passes silently like the water of the Jialing River. Nowadays, Mao Blood Want has led the army of Sichuan cuisine, breaking out of Kui Men and sweeping north and south of the Yangtze River. Spicy Temptation has improved and innovated the traditional Mao Blood Wanton, and has continued to carry forward the characteristics of its red soup, spicy hot and fresh aroma, and strong and thick flavor. After dozens of years of wind and rain, Mao Blood Wanton, a veteran of Sichuan, is continuing to write a new legend in the capital.
Reviews:
I remember reading in the altar of the copper said that there is my favorite golden mushroom as the base, after practice, found that it is really good! Material is still relatively full, blood clots, hundred leaves, eel segments, yellow throat, fungus ...... fresh! Tender! Numb! Spicy! Fragrant! Entrance straight to the feeling is difficult to resist!
Spicy Temptation Frog
Main Ingredients:
Main ingredient: mountain frog.
Accessories: loofah, mushrooms, bamboo shoots.
Seasoning: chili pepper, fresh pepper, bean paste, etc.
Flavor:
Spicy flavor.
Flavor characteristics:
Frog meat smooth, tender and delicious, spicy new favorite, full of temptation.
Nutrition:
The nutrition of the frog is very rich, each hundred grams of frog meat contains 19.9 grams of protein, 0.3 grams of fat, is a kind of high-protein, low-fat, very low cholesterol, delicious food.
Main effects:
The mountain frog has the effect of nourishing and detoxification and treatment of certain diseases, medical science believes that people are jealous of the time, eating frogs can be appetizing, weak stomach or excessive stomach acid is most suitable for people to eat frogs.
Making process:
(1) Slaughter the frog and split it, cut the squash and bamboo shoots into strips, and slice the mushrooms for use.
(2) in the pan into the salad oil, bullet chili and and salt, monosodium glutamate and other seasonings fried, and then sequentially into the cut mountain frog, mushrooms, the main bamboo shoots and other raw materials to further stir-fry, out of the pot before adding fresh peppercorns can be.
Netizen comments:
Spicy temptation frog all the way to the table, a pot of red and green can not be distinguished from each other, red red is naturally red oil and chili peppers, green is fresh peppers and squash. Only a few chopsticks, tongue and lips will be numb to lose consciousness. The two of us took one bite of the bullfrog and one bite of the squash and let our mouths and tastebuds soar to the highest point, and that's as good as it gets!
Spicy pot pot shrimp
Main ingredients:
Main ingredient: white shrimp.
Supplementary ingredients: bamboo shoots, mushrooms, celery, scallions.
Seasoning: chili pepper, pepper, bean paste, ginger and garlic.
Flavor:
Spicy flavor.
Characteristics:
The meat is thick and fresh, spicy and flavorful, a famous product of Sichuan cuisine, loved by thousands of people.
Nutrition:
White shrimp meat is tender and delicious, high nutritional value, according to scientific analysis, per 100 grams of edible shrimp, containing 20.6 grams of protein, 0.7 grams of fat, as well as calcium, scales, iron and other inorganic salts and vitamin A and other nutrients.
Main effects:
Shrimp meat is warm, sweet taste, Chinese medicine believes that there is a tonic kidney, Yang, appetizing effect, on the less food fatigue, weakness of the spleen and stomach, lumbar and knee pain and weakness and other symptoms are very beneficial.
Making process:
(1) first shrimp fried in salad oil until golden, square bamboo shoots, mushrooms and other flying water to be used.
(2) chili peppers, peppercorns, bean paste, ginger, garlic, salad oil, etc. into the pot fried incense, add the soup simmering, put monosodium glutamate, sugar, vinegar, etc. to adjust the taste, fish out the residue.
(3) in the adjusted soup put shrimp, square bamboo shoots, mushrooms, celery, scallions and other main and auxiliary ingredients, boil after the pot can be loaded pot. Haha There was supposed to be a picture but couldn't pass it down otherwise I would have drooled looking at it. hehehe ~~