The Super Eight Treasure Hot Sauce
If you like a Cold Dish, you will like The Super Eight Treasure Hot Sauce which is very easy to eat and full of elasticity.
The “accent” of “eight treasures hot sauce”
The first time to this help people, often look at the menu of “four fresh yellow sauce”, “eight treasure hot sauce” in a daze, they tend to firmly think: sauce is not a condiment? Why do people in Shanghai sell condiments as dishes?
That’s a long story.
Nowadays, people eat out, although the name is “eat”, but in fact, people tend to rush to taste delicious food, as to the end of the meal whether to eat a bowl of rice, has become rather unimportant. However, in the early stage of the development of benbang cuisine, how to better “eat” is the first question that Shanghai chefs need to consider.
In the eyes of middle and lower class shanghainese in the late qing dynasty and early republic of China, if a dish could not satisfy people’s appetite, it was more or less a “western dish”. And in the rotted paste shredded meat, scallion skin, shredded meat soybean soup, Fried meat 100 pages (100 pages of knot burn meat), Fried fish tofu (braised fish pieces in brown sauce and old tofu) and other Lin Lin of the most primitive dishes, and with food unity, can mix vegetables in the rice to eat “sauce” dishes more popular. This is why shanghainese today tend to refer to these delicious and affordable dishes as “side dishes”.
The so-called “pickles” in Shanghai are not pickled radish heads, rotten bean curd and other pickled vegetables eaten with congee in the eyes of outsiders, but a kind of dish that looks like a pile of paste, similar in appearance to “sauce”.
Eight treasures hot sauce is one of the representative. It’s safe to say that if you understand the name of the eight treasures hot sauce, you’ll know about half of Ben bang’s “thick oil red sauce”.
Authentic Ben bang ba bao hot sauce is actually a mixed stir-fry dish. This is one of the few classic dishes in Ben bang cuisine where the guest takes the lead.
The reason for this expression is that in this elegant dish, although there are indeed eight different tastes of the main ingredients, but “eight treasure” is not the protagonist of this dish, the real protagonist is the so-called “hot sauce.”
This is a combination of sweet, salty, spicy and fresh flavor. This Shanghai flavor combines the two contradictory flavors of “fresh appetizer” and “lasting taste”. And when this kind of light and heavy, soft and firm, quietly elegant and strong, lively and old heavy taste feeling hits your taste bud at the same time, you just can understand what is called the penetration of taste!
Apparently not as elegant as it is today, this flavor was originally called “hot sauce”. As for its earliest origin, baoshan or sanlintang, chuansha? Now there is no the exam, but what is certain is that it must be derived from these Shanghai rural cooks, because in the guangxu period, almost all of this help restaurant have this dish, the difference is in the city, the main ingredient of the dish is the “sweet”, where the small boss hand reinforced some of the same difference.
Eight treasure hot sauce this dish to make a point of fame, when a number of spring gold hair. This is not to say that two years earlier he opened the rongshun pavilion and the earlier opening of the people and the pavilion do eight treasure chili sauce is certainly not as good as he, perhaps the bacon of the rongshun pavilion hundred pages and the restaurant and the braised yellow croak these see the house of fame over their eight treasure chili sauce. And what a spring advocate advocate is all sorts of “under the rice side dish”, eight treasure hot sauce is just a sign dish of gold a hair.
Eight treasure hot sauce is not the seasoning in proportion to the pot so simple. This is a gongfu dish, especially for the fire and seasoning requirements are relatively high. It is difficult for a person without any understanding to make this dish into a charm at once.
The main material of eight treasure chili sauce does not have a certain number, generally speaking, there is gizzard, chicken, meat, stomach, dried shrimp (open ocean), bamboo shoots, peanuts, dried bean curd and so on eight (can also add other kinds of diced raw materials). Here crisp is gizzard, bamboo shoots, peanuts, soft is dried shrimp, tripe, dried bean curd, tender is chicken, diced meat. A spoonful of the mouth, a variety of mouthfeel set off, teeth and tongue busy.
But it doesn’t matter. What matters is what to do with the secret sauce. Although the previously described, we don’t know how was the spring of a gold will leave the kitchen with his little secret, but fortunately, after more than one hundred years, the craft cuisines have been hammering out several generation of chefs, old hotel in Shanghai (formerly RongShun pavilion) Ren Defeng master’s eyes, these skills already knows by heart.
Ren defeng said: eight treasure hot sauce is difficult in it must pay attention to fire work and seasoning at the same time, the proportion of seasoning is not allowed to put, followed by all in vain. However, more important than the seasoning ratio is how to handle the heat, heat treatment is not in place, the taste of baobao chili sauce will not have that unique charm.
When the bottom of the pan is half hot, you put the chili sauce (known in Shanghai as “hot paste sauce”, which is a kind of low-heat earthy sauce made with local fresh chili sauce). The oil temperature is too high and the chili sauce will be bitter, while the oil temperature is too low and the red oil won’t come out. Today’s ignorant chef often all with sichuan bean paste to stir-fry, sichuan bean paste is a kind of aged fermented chili sauce, taste is too dull, not to the kind of spicy paste sauce on the taste of the sense of freshness and jumping, this first lost half a move.
After the red oil out, under the eight treasure material, toss and stir, until Fried through. What is stir-fried, it is the gizzard and belly rolled up, at this point now shao wine, soy sauce, sugar, a little sichuan bean paste, and a little meat soup, so that the pot looks like a half soup. Add the lid, bring to a boil over high heat, then move to a low heat.
In the eyes of the chef, the two concepts of frying and cooking are not very clear. This is because benbang dishes look like stir-fried dishes, which are often cooked in one step. Fried eel paste, Fried crab roe, Fried baldness lung, Fried spicy sauce, in fact, there is a burning process, this is because the heat is often too strong, not easy to taste, and the heat is not enough to tighten up the soup, so must be Fried combined, wen and wu mutual, so there will be a kind of jiangnan lingering flavor.
This step is the key in the key, seasoning must be a step in place, the soup must be no more and no less, the head of fire must be soft in slightly just. The chef can’t take off the lid at this point, and can only feel how the sauce can combine flavors under effective fire conditions. It doesn’t take long, just three or five minutes, until you’ve determined that the sauce’s sweetness, saltiness, spiciness, and freshness are just a little bit closer to combining into a unified flavor. If you go past this point, the taste is completely recombined, so it’s firm, and the expert says: the taste is dead; And, by a breath, the condiments have not yet united as a family.
The feeling of this breath wants to ensure flavour to have both “unify” again “cent”, already “with” have “with again”, the unity of the contradiction on this kind of flavour is the divine essence of this bang chili sauce. Three or five minutes is enough to show the chef’s understanding of taste.
Next, heat up the sauce, shake the pot and pour in the wet starch to thicken the sauce, this is the chef’s basic skills, generally not wrong. After marinade package tight eight treasure material, drenching oil out of the pan, after the plate to do “bright sauce sauce, a line of oil”, plus stir-fried shrimp “hat”, these tail gestures to be clean and beautiful, the eight treasure spicy sauce is god finish gas enough. In Shanghai, such work is called “tone”.
Eight treasure hot sauce although this dish is a “side dish”, but the big common in often contain great taste, between this refined and common, test is the savvy of the chef. An excellent cook must have both “quiet as a virgin” and “move like a rabbit” these two character characteristics, should be fast, slow is slow, only in the different heating node, each according to the nature of the food, can be reached into the environment.
This is the real help dishes easy to learn difficult to essence.
(note: like sixiya bran, the so-called eight treasures, and not a fixed number, there are also added to the waist diced, green beans, mushrooms, is not wrong. This dish used to be used for dinner, but now people tend to taste it as a separate dish, so now the salty taste should be slightly reduced, many shops will absorb the taste of dried bean curd into not absorb the taste of small yuanxiao, these are worthy of improvement, do not have to stick to the law)
How To Make The Super Eight Treasure Hot Sauce
There are only so many ingredients. The spicy paste is a handmade paste. If you don’t have any at home, you can chop the pepper and chop it again.
Tenderloin, chicken and gizzard with salt and water starch. Cut the shrimp off the back of the shrimp line.
Saute chicken, tenderloin and gizzard until done.
Stir-fry the hot paste with oil in the wok until the oil turns red.
Add the sweet bean sauce and continue to stir – fry until the flavor is miso.
Add the ingredients and stir-fry.
Add salt, sugar, taste and color, a little more sugar.
Add pixian bean paste and continue to stir.
Stir-fry until doing and thicken the sauce.
Blanch the shrimp.
Place the shrimp on top of the hot sauce. To complete.