gluttonous adventure king

Chapter 309 Fish-Flavored Shredded Pork
The car stopped, Mahjong jumped out of the window naturally, Fang Hong opened the door and stepped onto the thick grass.

These grasses are all authentic, higher than bare feet, maybe even knee-high, and thigh-high prairie grass, not meadow or swamp grass. Although the weather is hot, Fang Hong still takes it with him. A pair of heavy desert boots, who knows if there are poisonous snakes here.

After walking to the back of the car, Fang Hong pulled away the spare tire rack at the back, and then opened the door below.

This design is very good. After all, the added tail box is not as strong as the real car body, and it is not an added luxury tail box, so the door is not so strong. It is good to have a tire rack to cover it.

Fang Hong brought a total of two spare tires, one in the spare tire rack and one in the rear compartment, just in case there would be problems on the road.

Opening the car door, the water friends exclaimed.

"I rely on Brother Gun. Others carry all kinds of emergency supplies at the back of their self-driving tour. Is your back box designed according to the refrigerator?"

There is no way to enter the back box, so it is divided into three parts, one of which is a super large mailbox, on the right, and Fang Hong used to put kitchen utensils on the left. The whole back box is full of food, various Food, a water tank, a bunch of mountain treasures for work, and even a big box that looks like it is used to put ice cubes, and it contains meat.

"This trip is really luxurious."

"Otherwise, what can I do... Take out a bow and kill a wildebeest and drag it into the cart..."

This time Fang Hong brought a lot of dry goods, not just mushrooms, but also dried vegetables and meat, but it was still not enough. On the way, Fang Hong planned to deviate from the route three times to refuel. At that time, he could buy food, but it was not very fresh, no There must be ice, but the boat will be straight when it reaches the bridge. Then, the living will never be suffocated to death by urine, nor will they be starved to death.

"Now in Africa, there are many protected areas established by private funds. It sounds ridiculous to protect animals by allowing people to hunt for income, but it is feasible, because the animals that need to be protected have poor reproductive ability, and Some animals have strong reproductive ability and do not need protection, but need to control the number."

Fang Hong took out some fresh ingredients that he brought this time, green lettuce, pork, and fungus.

You can tell what kind of dish this is from the sound of it - fish-flavored shredded pork.

Fang Hong moved out the stove. This time the stove was a relatively high-end stove with a base, which looked a little smaller than a single-burner gas stove.

"The first dish on our trip this time is fish-flavored shredded pork."

"When I was a child, before I learned to cook, I often ate fish-flavored shredded pork. At that time, I always felt that the flavor of fish-flavored pork had a long history, and it should have been for many years. Erbajing is less than a hundred years old, and it was a new dish invented by Chiang’s head chef, a famous chef of Sichuan cuisine, based on shredded pork with pickled peppers during the Anti-Japanese War.”

A dish that has only been invented for 70 years has become popular all over the world. I have to say that the inventor of this dish is simply a genius, just like Chen Mapo and Ding Baozhen (inventors of Kung Pao Chicken).

From Fang Hong's car, an iron plate can be pulled out from the height of the waist, which happens to be used as an operating platform.

In fact, if you look closely, the most popular Sichuan cuisine inventions are only a hundred years old, and the oldest one is only 200 years old. The reason is that bean paste needs chili peppers, and chili peppers entered Sichuan too late.

However, the food culture with a history of 3000 years has been passed down to this day. When it comes to peppers, the rich heritage of Sichuan cuisine is fully activated and explodes instantly.

Although these dishes are not necessarily spicy, the bean paste is too classic to enhance the flavor.

Fang Hong peeled off the lettuce skin: "The lettuce should be shredded and marinated with salt for a while, mainly to allow the water to come out."

The recipe for this dish of fish-flavored shredded pork is to stir-fry quickly on high heat. If the lettuce has too much water, the first reason is that the oil will splash everywhere, and the taste will be wrong when the fire is reduced. The second reason is that it will be thickened later. There is no need for such a rich moisture inside the food.

After the lettuce is shredded, the pork must also be shredded, and they all have to be the same thickness and length. This is what the little Chinese chef said is correct. This kind of Sichuan cuisine that needs to be fried with shreds must be the same thickness. It looks classic, not only Yes, it looks, and it tastes too.

If the pork is cut into strips, it will inevitably become soft after frying. If it is cut into slices, it will burn.

"Slice the pork into shreds, the same length as the lettuce shreds, and mix well with gorgon powder."

"Due to the short history of this dish, it has spread all over the world, so there are many new recipes for this dish, and the ingredients required in each recipe are also different, such as green bamboo shoots in summer and winter bamboo shoots in winter. In most recipes In the middle, it is necessary to add fungus shreds."

Green bamboo shoots are actually lettuce in Sichuan, while winter bamboo shoots are real bamboo shoots.

As for adding fungus, it is very particular.

The taste of pork is tender and delicate.The taste of lettuce is soft, waxy, with a little bit of cotton, and the fungus can provide this dish with a strong taste, crisp, tender and refreshing.

"The next step is to fry the fish."

The fish flavor has both salty, sweet, sour and hot flavors, strong flavors of ginger, green onion, and garlic, and bright red color. It is a special flavor type unique to Sichuan cuisine.It is used for meat and vegetable raw materials such as frying, slipping and frying.No fish is used in the preparation of "fish fragrance", but it has a strong fragrance of fresh fish, which is known as a must in Sichuan cuisine.

Because fish has a strong fishy smell, and people in Sichuan like to eat it the most, in order to remove the fishy smell, people add some pickles when making fish, such as pickled red pepper, pickled ginger, a little pickled green vegetables and other seasonings.Later, chefs designated the folk fish cooking method as the cooking method of kimchi fish, and in some areas, this method was also designated as a flavor type, called kimchi flavor.Jiang's chef gradually improved on the basis of kimchi flavor, and evolved into a fish flavor formed by cooking only soaked red pepper, Sichuan salt, white sugar, white soy sauce, vinegar, monosodium glutamate, ginger, onion, and garlic.

First use soaked red peppers to sauté in an oil pan until fragrant, then add ginger and garlic and sauté until fragrant, quickly cook in white soy sauce, vinegar, sugar, monosodium glutamate, mixed juice, collect juice and light oil, add green onions and stir evenly Plate and serve.Because various materials interweave at high temperature, especially some acids, alcohols, and aldehydes react with each other to form a fish fragrance.

The characteristic of this kind of dish is that there is no fish, but it has the aroma and umami taste of fish, and the umami taste of meat is fried with vegetarian dishes. This is the only one in the world, and there is no other semicolon.

Other vegetarian dishes are made with meat, the emphasis is on the taste, only the fish-flavored type is for the umami flavor.

"The marinated lettuce should be washed with clean water, and the excess water should be squeezed out by hand." This is why it needs to be shredded. If it is cut into strips, it will be crushed.

Stir-fry the fish-flavored bottom, add the shredded pork, and it will turn white after three times of stir-frying, add finely chopped bean paste and a little dark soy sauce, stir-fry for color, then pour in shredded lettuce, shredded fungus, stir-fry quickly on high heat, and then To thicken the sauce, just stir-fry the sauce evenly under high heat, and there is no need to collect the sauce, because under the steam of the pot, this dish is still steaming on the plate, and when it is eaten in the mouth, there will be no feeling of excess water.

"I haven't talked about this dish all the time, because this dish needs people who have a good foundation in cooking. If the skill of knife and spoon is not good enough, it will be very unpalatable. But if it is just right, it will be complicated here. In the combination of flavors, the most classic and delicious essence is taken out, and this dish looks very homely, but it actually represents the highest level of a Sichuan chef."

There are countless restaurants, and all dishes are delicious, but Kung Pao Chicken and Yuxiang Pork Shredded are not good, because the fish flavor and lychee flavor are too complicated.

The fish-flavored shredded pork comes out of the pot, the shredded pork is round and shiny, the fungus is deep and tight, the shredded lettuce is verdant, and the bottom of the bowl is bright red with a little golden juice, which makes the index finger move.

Even... Mahjong jumped onto the roof of the car, staring at the dish in a daze.

"Master Ma'er was thinking: What is this thing? Why is it so fast? Is this a fish? Why is it so fragrant? I haven't seen a fish!"

(End of this chapter)