“As a native of chongqing, I finally made a local dish today. The bright red pepper couldn’t stop the flow of water. It is not the food house does not do sichuan cuisine, sichuan cuisine is really too many varieties, temporarily can not eat over.
In chongqing, the streets are full of hot pot, string, hot and sour powder, chongqing noodle taste, each taste is different. It’s no exaggeration to say that you can’t find two restaurants in chongqing that taste the same. That’s a hundred restaurants with a hundred different flavors.
When it comes to our self-consciousness of chongqing people, it is no longer necessary to choose fresh and superior raw materials for cooking. In addition to first-class food materials, spices are more important to us. No matter is chongqing small noodles or the classic hot and sour powder, a bowl down, noodles, vermicelli accounted for half, seasoning also accounted for half. Sometimes eating out, I have such a feeling, not so much we are eating food, but rather in the taste of spices (here mainly refers to pepper, pepper and other ingredients). Like full of chongqing girl hot temper.
I think the biggest highlight of sichuan cuisine is the rice, bright red pepper, hemp mouth of sichuan pepper, hot and sour pickled pepper, all kinds of spices yunyun, people’s appetite, always want to eat a bowl of rice. Sichuan cuisine is characterized by “hemp, spicy and fragrant”. It is good at stir-frying, stir-frying, stir-frying and fiery cooking. I prefer the hot line because it’s easy, but not bad.
Today for everyone to do is a classic dish of hot series food, hot kidneys, make this dish, must pay attention to temperature, more oil to the fire, JiHuo quick fry, to ensure that the taste of food, and the premise of “tender” is a “fast”, the heat balance to quasi, a second, less, more than one second is old, living skill.
More than ten seconds can be done to the hot waist flower, not only super rice, super refreshing and good for the body, the pig waist contains protein, fat, carbohydrates and vitamins, such as kidney tonify the waist, and kidney qi. It’s a home-cooked dish for all ages.”
If you like Cold Dish, you will like Sautéed Pig Kidney which is very easy to eat and full of elasticity.
How to make Sautéed Pig Kidney
1. Prepare the raw materials in advance, kidney flower treatment clean, with a knife from the middle of the flower, to get rid of the shame of the waist (must be clean), rinse clean, will cut the side of the kidney with a knife into diagonal into a cross flower knife, and then cut into small square pieces for use
2. The cut kidney flower, with cooking wine, wet starch and salt grasp evenly, at the same time to mix the accessories, accessories including: pixian douban, dry pepper, salt, sugar, soy sauce, vinegar
3. Heat the oil in the pan, add the chopped garlic, ginger and rice to the pan and stir until fragrant. Then pour the prepared kidney flowers into the pan.
4 quickly fry the good kidney flower plate.
1. The pork waist must remove the shame of the waist, is the white thing inside, or the whole dish is ruined
2. Stir-fry must be in a big fire, quick stir-fry, avoid by all means gentle fire, otherwise the dish old hard without the feeling of crisp
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