Pig brain flower
In the eyes of many people, compared with pork, pig brain flower should be regarded as a wonderful leftovers. But for "brain flower control", pig brain flower is simply a rare delicacy on earth. Used to rinse hot pot, necessary, used to roast and eat, it's delicious and upgraded, and it smells ridiculous ~
Fish head hot pot Hunan cuisine has a famous dish called chopped pepper fish head, but do you know that Sichuanese are also good at eating fish heads ~ unlike fresh fish, there is basically nothing delicious on fish heads, so how do Sichuanese make wonderful delicious food with it? Sichuan's hot pot is world-famous, including a fish head hot pot, which is also delicious. The fish in Baotou, which is a classic in hot pot, is big, pickled and tasty, and the bottom of the pot is spicy.
In Sichuan cuisine, what are the delicious dishes made from leftovers?
This question is very meaningful. It has market prospect and popularization significance.
First of all, what are the leftovers from cooking?
As the name implies, when cooking dishes, you can't use the rest of the raw materials or consumers generally don't like the mixed parts in the so-called big dishes. Then we can all use our imagination to collect. Which commonly used raw materials are scraps? How is it used in Sichuan cuisine, and some are even spicy?
First of all, talk about the leftovers of meat raw materials.
Pigs: pigskin, pig lungs, pig paradise, pig intestines and so on.
Cattle: scalp, tripe, beef tendon, etc.
Rabbits have: rabbit head, (the most representative, this seems to be generally difficult to cook), rabbit waist.
Duck: duck head, duck neck, duck wings, duck feet, duck heart, duck liver and duck intestines (crispy duck intestines may only be eaten with Sichuan oil)
There are: chicken liver, chicken intestine, chicken heart, chicken feet and so on.
These are some minced meat I listed. I don't agree with you. ) So, do these ingredients of Sichuan cuisine have popular and popular dishes?
Cold pigskin, braised pigskin, roasted pigskin.
Rake pea pork lung soup, bittern paradise (Sichuanese call it Bazhong to shut up and palate), and pig's bitter sausage is rarely made (there is only one section on the pig). What do Sichuanese do? Pork rolls. Ever heard of it? Is the fire not fire? Friends, what you usually order is pork intestines powder (the boss tied a knot, that's it)
Husband and wife lung slices, well-deserved, famous dishes. The famous leftovers are so spicy that even snacks are a little jealous, so we have to cut a side and have a lung slice pot helmet.
Is the rabbit head in Sichuan cuisine famous? Shuangliu's female rabbit head is the best in a cold cup.
Duck scraps are mainly marinated, such as spicy duck head duck neck, and duck intestines that are indispensable in hot pot and must be ordered on the table.
Finally, I want to say that chicken liver and sausage, a hot dish, can only be appetizing and refreshing when Sichuan pickled pepper and ginger are added.
Next, let's talk about the leftovers of vegetarian raw materials.
As we all know, the raw skin of stem vegetables can't be used for cooking, especially if it is a little old, such as the skin of great vegetables, the heart of lotus white, the skin of long radish and so on. These are waste materials that are not often used. But these are all useful in Sichuan cuisine. Give me the most common appetizer to eat in Sichuan. Generally speaking, it is still free. What? Sichuan pickles. (Note, except Qingcheng Mountain, because local kimchi is necessary and people want money. )
20 17 in may, American GQ magazine released BrettMartin's latest "American 20 17 food list", a famous cold dish of PepperTwins Sichuan restaurant in Houston, named as "appetizer of the year". The English name of this dish has been translated into "Mr and Mrs Smith", and the couple's lung slices are actually cow scalp, heart, tongue, tripe and beef. Husband and wife lung slices are large and thin, delicious, spicy and delicious, and tender in meat, which are deeply loved by the masses. In order to distinguish it from other lung sections, it is called "husband and wife lung section". In the 20th century, people called this kind of cold beef offal "husband and wife lung slices", because the word "lung slices" is not pleasant to listen to, and there are beef lung slices in the ingredients, so the homonym "lung" of "lung slices" was taken and renamed "husband and wife lung slices". In Sichuan cuisine, husband and wife lung slices can be described as the epitome of making classic food with scraps, which is not very delicious and has a high reputation in the international market. Today, I'll tell you how to make delicious husband and wife lung slices:
I. Materials
(1) Ingredients: beef, beef scalp, beef heart tongue and tripe.
(2) Accessories: celery, crispy peanuts, refined salt, monosodium glutamate, white sugar, red oil, pepper powder, sesame oil, sesame seeds and spices (star anise, kaempferia kaempferia, anise, tsaoko, cinnamon, clove, ginger, etc. ).
Second, the operation process:
(1) Knife shaping: First, put beef heart, beef tongue and beef tripe into water with spices and cook them. After beef, beef heart and beef tongue are cooked, they are cut into pieces with a length of about 200px, a width of about 75px and a thickness of about 5px, and the inclined edge of the tripe is the corresponding size. Cut celery, peel peanuts and mash with a knife.
(2) seasoning into vegetables: putting the cut raw materials into a dish neatly to form a windmill shape; Add brine, salt, soy sauce, monosodium glutamate, pepper powder, red oil (red oil is the key, I will summarize how to make authentic red oil in Sichuan cuisine) and celery picking festival in turn, mix well and pour into the plate.
Third, the key points
(1) Before marinating, raw materials must be blanched to remove blood stains and fishy smell.
(2) When marinating, it should be boiled with big fire first, and then cooked slowly with small fire.
(3) Salt water must be added to spicy juice to make it taste better.
(4) Peanuts and sesame seeds should be crushed, so that the dishes will be more delicious.
Dr. Jing Jingtang, who knows how to lose weight best in the food industry and knows how to keep healthy best in the weight loss industry, will answer. Mao, husband and wife lung slices, small county liver, rabbit head, these are all ah.
In the eyes of foreigners, almost all the internal organs, skins, bones, heads and feet are scraps, and the industrious and intelligent people of China just have the means to make them delicious.
1 Maoxuewang
This is my favorite Sichuan food, and none of them contains all my favorite leftovers. Hair means hairy belly, or rough in Sichuan dialect, and blood stasis means duck blood clot. Originally, there were only some chop suey in this dish. Later, I happened to find that the red soup boiled with blood curd was a perfect match and became more tender, so blood curd became the main ingredient. Crispy yellow throat is also added to increase the taste contrast. The side dishes on the bottom of the pot are green bamboo shoots, fungus and bean sprouts, all of which are high in fiber, low in calories and chewy. With hair, I can eat two bowls of rice and lose weight instantly. But the disadvantage of this dish is that it can't be eaten cold, and it will be a bit fishy.
2 husband and wife lung slices
It should be called "waste film" because there are not many lung heads inside, all of which are waste cows. I don't need to introduce such a famous dish. In GQ magazine, it was translated as "Mr. and Mrs. Smith". This dish is usually eaten cold. It tastes more fragrant when it is hot, but it will also be more spicy.
3 xiaojungan brochette
In fact, chicken gizzards and duck gizzards are the second stomachs of birds, which have nothing to do with the liver. Another way to spell it is "dried mushrooms", which may be because they taste like mushrooms. This thing is very popular in recent years. More than half of the skewers on the streets of Chengdu have the title of small county liver, and they have to be dipped in dried vegetables after being scalded with red oil.
4 rabbit head
100% This stuff is all scraps, because the rabbit hair industry in Sichuan was very prosperous in the 1980s, but the rabbit head could not be sold. Eating rabbit's head is almost as fun as eating crayfish. It takes half a day to dig out a little meat, but it tastes good.
I remember that when the anti-corruption work was in full swing just after the Eighth National Congress of the Communist Party of China, many restaurants began to study some dishes made from leftovers in order to save costs. Of course, it is undeniable that people will always try their best to find something to eat and cook better, especially in the era of material shortage.
This phenomenon is particularly prominent in Sichuan cuisine and popular cuisine.
If nothing else, let's take "getting into the water". In Sichuan cuisine, dishes cooked with water are particularly prominent. For example:
Pork lung new Chili sauce
Husband and wife lung slices are mainly made of beef scalp, beef tongue, beef heart and tripe, as well as beef marinated with red oil, replicated soy sauce and pepper powder. , forming a delicious cold dish. Husband and wife lung slices, as one of the best-selling Sichuan cold dishes, are also the most recognized cold dishes at home and abroad. Mr. and Mrs. Smith. On 20th17th May, American GQ magazine published BrettMartin's latest "American 2017th Food Ranking", which was a famous cold dish of PepperTwins Sichuan Restaurant in Houston, USA, and was named as "appetizer of the year".
But in Sichuan, the most extensive and successful dish made from leftover bits and pieces should be "kimchi", which can be made from fresh vegetables, meat products and livestock scraps. I remember that in my hometown, the most popular thing is to soak "radish skin", and it must also be carrot skin. The carrot is peeled thick, the white core is taken out for cold salad, and the thick skin is used for brewing. Pickle water washed radish, radish skin crisp and tender, is the artifact of porridge.
As for the others, pickled radish tassels, pigskin, chicken feet and broccoli stalks are not suitable.
Sichuan cuisine is really my personal favorite, and for our country with some extremely ingenious and rich cooking skills, there are indeed many "leftovers" that can also be used as good dishes.
The first thing to say is a famous dish that completely meets the topic, that is, "husband and wife lung slices." Things similar to the couple's lung films first appeared in the late Qing Dynasty, but it was Guo Chaohua and Zhang Tianzheng who really developed and became famous. At that time, my husband worked in a beef shop and found that there were some scraps such as beef lungs, tripe and heart in the shop, so he discussed with his wife whether it could be "recycled" and processed some scraps into dishes to supplement his family. I didn't expect it to be very popular. I opened a store in 1933, and the name of the store was officially named "Husband and wife lung slices".
Next, in Sichuan, almost every family can't live without kimchi. Sichuan pickle jars can be said to be almost everywhere. Whether it is radish skin, trotter skin, chicken feet, radish tassels, broccoli stalks, cucumbers, etc. You can brush them clean and throw them into the pickle jar. After a period of fermentation, it is sour and refreshing kimchi, which is simply a model of waste utilization.
I'm afraid to eat the famous spicy rabbit head. This thing is a bit like the situation of raw pickles like drunken shrimps and crabs. People who don't love it can't avoid it, but people who love it are really crazy. How popular is spicy rabbit head? In 20 16, Sichuan * * * consumed nearly 300 million rabbits, with an average of almost 9 rabbits per kloc-0/second. So when there was news of rabbit flooding in Australia before, Sichuan netizens said that they actually had the strength to eat rabbits there to extinction in a very short time.
There are also some ingredients for hot pot or string. For example, duck intestines, chicken offal, yellow throat (the aorta of cattle or pigs), duck blood, duck tongue, blinds and so on are countless. Just clean up these things, cook them in various soups, and have a bottle of cold beer or other cold drinks. It is really comfortable in hot summer.
If you have anything to add, you can comment and exchange together. Thank you for your attention and praise! The most famous is China's Mr. and Mrs. Smiths, which has a long history and is famous overseas.
Dangdang Dangdang ~ lovers lung tablets
At first, it was made of fragments of cow scalp. Does it taste good？ It's quite convincing to throw out the couple's lung slices.
In fact, the so-called leftovers are not the leftovers of people in some places at some time. We in China like to eat leftovers, and we don't think they are leftovers, but for foreigners, throwing them away directly is leftovers.
A few years ago, chicken offal, pork liver, tripe and pig ears were all scraps, because people at that time couldn't eat them and didn't know how to make them delicious, so they simply threw them away. Now, people just like to eat them.
Take hot pot as an example. Can you call it hot pot without ordering some dishes like tripe, white skin and yellow throat?
Take our Sichuan cuisine for example, many dishes are also made from so-called leftovers, which are very delicious.
Whether it is braised pig ears or red oil pig ears, the crisp taste of pig ears is really irresistible. Some more beer, great!
This dish is not so popular. It is a delicious cold dish. The production process is a bit complicated, that is, the collagen of pigskin is cooked, and it feels like jelly, which is especially delicious. Here is a concrete way. Interested friends can try it at home. Although the food is cheap, it has high nutritional value.
Composition details:
Fresh pigskin 350g, ginger, cooking wine, soy sauce, aged vinegar, salt.
Production process:
1. Prepare materials such as skin, ginger and cooking wine.
2. Wash the skin and cook it in a cold water pot.
3. After the water is boiled, add cooking wine to remove the fishy smell.
4. Cut the ginger and put it in the pot.
5. After the skin is boiled and discolored, pick it up and wash it.
6. Turn the skin over and cut off the fat on your back.
7. Cut the skin into cubes, the smaller the better.
8. Dice the skin and put it in the soup pot.
9. Fill the soup pot with water and start to boil.
10, stew for 4 hours, then turn off the fire and season with salt.
1 1. Put the cooked meat sauce into a square flat-bottomed container and cool it.
12. After cooling, the meat skin is mushy and frozen.
13. Mix soy sauce and aged vinegar to make dipping sauce, and dip frozen skin into thin slices.
Liver, tripe, yellow throat, tripe, fat intestine, duck tongue, duck intestine and duck blood are all scraps ~
But they are all delicious ~ whether it is hot pot or string, every dish is the soul of hot pot ~
Friends who have never eaten must come to Chengdu to eat an authentic Sichuan-style hot pot, and Xiaochengmei will "wash" your soul ~
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Xiaochengmei is waiting for you in the wind and rain ~ (? ˇ ˇ? )
One thing that can best reflect the wisdom of Sichuan cuisine chefs is to turn waste into treasure and turn raw materials that we usually don't use into delicious dishes on the table, such as rabbit heads that Sichuanese like very much. Today, I will introduce you to a dish made of leftovers, celery and chicken offal, which is also very popular in Sichuan. Chicken offal is very popular in many places, such as chicken gizzards and chicken hearts, but chicken intestines are added to Sichuan chicken offal, which is discarded in many places.
Production process:
1, cut chicken offal into pieces.
2. Cut celery into 3 cm long sections.
Celery is pickled with 40 grams of refined salt and naturally dried for later use.
1. Put the chicken offal into a container and season with refined salt and cooking wine. And then mixed with water starch and sized.
2. Mix refined salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, fresh soup and water starch into sauce.
3. Add salad oil into the pot, heat it to 200℃ with strong fire, add chicken offal and stir-fry loose seeds to turn white, add pickled pepper powder and Pixian watercress to stir-fry until fragrant, then add ginger slices, garlic slices and onion to stir-fry, add celery to stir-fry until it is immature, cook the sauce and put it in a bowl as a dish.
A very delicious and appetizing chicken offal with pickled peppers is ready.
Pork lung new Chili sauce
Husband and wife lung slices are a famous dish in Chengdu, Sichuan, which was originally created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, beef tripe and beef are used as main materials, and sliced after pickling. Add Chili oil, Chili noodles and other accessories to make red oil and pour it on it. It is fine in production, beautiful in color, fresh and delicious, spicy and fragrant, and very palatable.
Generally, when cooking, the remaining raw materials are what we call leftovers, such as;
Pigs: pigskin, pig lungs, pig intestines, etc.
Cattle: scalp, tripe, beef tendon, etc.
Rabbits have: rabbit heads,
Duck: duck head, duck neck, duck wings, duck feet, duck heart, duck liver and duck intestines.
Chicken has chicken intestines, chicken hearts and chicken feet.
Below Juanzi will introduce the practice of duck intestines, I hope everyone likes it;
Stewed duck intestines 300g, pepper, onion, ginger and garlic cloves.
Pepper, black pepper, monosodium glutamate, bean paste
1; Slice braised duck intestines, cut onions and peppers, and mince ginger and garlic.
2; Pour the oil into the pot and heat it to 30% heat.
3; Add pepper, garlic and Jiang Mo and stir-fry until fragrant.
4; Pour in the bean paste and stir-fry the red oil.
5; Add duck intestines and bell peppers and stir-fry for two minutes.
6; Turn off the heat, add monosodium glutamate, sugar and black pepper and mix well.
7; Finally, add the onion and stir well, then take it out of the pot.