#秋日生活打卡季#
As the old saying goes: "If blood is not spicy, it is in vain for Sichuan cuisine." In a small town in Sichuan, there is a small restaurant called "Spicy Life", the owner Lao Zhang is an authentic Sichuanese, and his specialty dish is Mao Xuewang. This dish, bright red in color, spicy and fragrant, is a must-order delicacy for every diner.
One day, a picky gourmand came to Lao Zhang's shop, and as soon as he entered the door, he said loudly: "Lao Zhang, I heard that your Mao Xuewang is a must-have in the town, and I want to try it today." ”
Lao Zhang stepped forward with a smile: "Welcome, you wait, I'll go and prepare." ”
"Wait," interrupted the gourmet, "I have a request, the blood should be tender, the hairy belly should be crispy, the bean sprouts should be refreshing, and the peppers should be fragrant but not dry." ”
Lao Zhang nodded, turned around and went into the kitchen. He knew it was a test and an opportunity to show off his craft.
In the kitchen, Lao Zhang skillfully handles the ingredients, and every knife and every stir-fry reveals his love and understanding of this dish. He knew that the key to this dish was the heat and seasoning, the heat should be just right, and the seasoning should be precise.
As time passed, an enticing aroma wafted from the kitchen, and the foodie couldn't help but swallow. Finally, Lao Zhang brought out the plate of hairy blood, red oil and translucent, and fragrant.
The gourmand tasted it, and his eyes suddenly lit up: "This is the taste I was looking for!" He exclaimed, "Spicy but not dry, fragrant but not greasy, it's amazing!" ”
Lao Zhang smiled, he knew that he had won this test.
Description:
Mao Xuewang, a Sichuan dish originating from Chongqing, is famous for its unique spicy and fresh aroma. It is not only a dish, but also the embodiment of the warm and bold character of Sichuan people. In Sichuan, Mao Xuewang is not only a delicacy on the table, but also a bridge for people's emotional exchanges.
The color of this dish is red and bright, like the enthusiasm of Sichuan people; Spicy and fragrant, just like the straightforwardness of Sichuan people; The tenderness of the blood is as delicate as the Sichuan people; The crispness of the hairy belly is like the tenacity of the Sichuan people. Every bite is a profound experience of Sichuan culture.
Cooking process:
Ingredients:
- 300 grams of duck blood
- Hairy belly 200 grams
- Bean sprouts 100 grams
- 20 grams of dried chili peppers
- Sichuan pepper 10 grams
- Pixian bean paste 30 grams
- Garlic cloves: 5 cloves
- Sliced ginger 5 slices
- 2 green onions
- Cooking oil to taste
- Salt to taste
- Essence of chicken to taste
Cooking Steps:
- Prepare the ingredients: Cut the duck blood into thin slices, cut the hairy belly into strips, wash the bean sprouts and set aside. The key to this step is the freshness of the ingredients and the cleanliness of the handling, which directly affects the taste and flavor.
- Blanching: Blanch the duck's blood and hairy belly separately to remove blood and impurities. The trick of this step is to control the blanching time to avoid the ingredients getting old.
- Stir-fry: Add oil to the pot, add dried chili pepper, Sichuan pepper, Pixian bean paste, garlic cloves, and ginger slices and stir-fry until fragrant. The key to this step is to control the heat so that the aroma of the spice can be fully released.
- Simmer: Add enough water, add the blanched duck blood and hairy tripe, add an appropriate amount of salt and chicken essence to taste, and simmer for 5 minutes. The trick in this step is to balance the seasoning so that the ingredients can fully absorb the flavor of the soup.
- Blanching: Put the bean sprouts in a simmering pot, remove them and spread them on the bottom of the bowl. The trick in this step is to control the ripeness of the sprouts and keep them crisp.
- Remove from the pot: Pour the boiled duck blood and hairy tripe into a bowl lined with bean sprouts along with the soup. The key to this step is to keep the ingredients warm and make the flavors more intense.
- Oil: Add oil to the pan, heat until smoking, then quickly pour over Mao Xuewang to let the fragrance overflow. The trick of this step is to control the oil temperature to make the aroma of the ingredients more prominent.
Regional Flavors:
In Sichuan, the flavor of Mao Xuewang varies from place to place. In Chongqing, people like to add more chili peppers and peppercorns to pursue the ultimate spicy; In Chengdu, people pay more attention to the freshness of the ingredients and the deliciousness of the soup. In different towns, people will also add different ingredients according to their own tastes, such as tofu and mushrooms, so that the flavor of Mao Xuewang is more rich and diverse.
Cooking Tips:
- The blanching time of duck blood and hairy belly should not be too long, so as not to get old.
- Pixian bean paste is the soul of Mao Xuewang, and it is very important to choose a good quality bean paste.
- When simmering, the heat should not be too high to avoid the ingredients from being boiled.
- When blanching bean sprouts, move quickly to keep them crisp.
- When pouring oil, the oil temperature should be high, but pay attention to safety.
Popular Science Knowledge:
- Duck blood is rich in iron and is a good ingredient for blood nourishment.
- Hairy tripe is the stomach of a cow, which is rich in protein and trace elements.
- Pixian bean paste is a commonly used seasoning in Sichuan cuisine and has a long history.
- The origin of Mao Xuewang can be traced back to the Qing Dynasty and is the crystallization of the wisdom of the working people of Sichuan.
Mao Xuewang, this Sichuan dish that combines spicy and fragrant flavors, is not only a delicious dish, but also a representative of Sichuan culture. It has a unique flavor that will leave you with a lingering aftertaste. Try making it at home, not only to enjoy the fun of cooking, but also to experience the customs of Sichuan.
Question interaction:
- What's your favorite ingredient in Mao Xuewang?
- What are some unique tips for making Mao Xuewang at home?
- Which flavor of Mao Xuewang do you think best represents Sichuan?
- Have you tried Mao Xuewang in other regions? How does it feel?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.