Fried cucumber sauce(chao huang gua jiang )

Fried cucumber sauce method:

Raw materials for making fried cucumber sauce:

Ingredient: 150g lean pork.

Ingredients: 1 tender cucumber (about 100g).

Ingredients for making fried cucumber sauce:

10 g cooking wine, 1 g refined salt, 10 g yellow sauce, a little onion and ginger, 15 g cooked lard and 5 g sesame oil.

Processing steps of fried cucumber sauce:

1. Wash the cucumber with clean water, cut it into 4 strips, remove the cucumber seeds, cut it into 3 square cubes, put it into a bowl, add a little refined salt, mix well, marinate for 3 minutes, decant.

2. Use a knife to slice pork into 3-minute-thick slices, then use a cross knife to cut into 3-minute-square dices.

3. Sit in the frying pan, add the cooked lard, heat it to 60% heat, and stir fry the diced meat; when the water in the diced meat comes out, the sound in the pan increases, and then add the onion and ginger powder and yellow sauce to continue to stir fry; when the yellow sauce wraps the diced meat and gives out the sauce fragrance, add cooking wine and refined salt to continue to stir fry evenly, and then add the diced cucumber, sprinkle with sesame oil and stir fry evenly, and you can get out of the pan.

Fried cucumber sauce

"Fried cucumber sauce" is one of the imperial dishes of the Qing Dynasty. Today's "fried cucumber sauce" is one of the famous Beijing dishes. Choose the best lean pork and tender cucumber, cooked with yellow flour sauce, special fragrance crisp tender, when the spring is warm and blooming season, the best time to eat cucumber.

Historical allusions

In fact, the use of lettuce sauce with rice has long been the folk custom of Manchu compatriots in Northeast China, and it is indispensable for them in the four seasons. If it goes back to ancient times, it is really related to the fact that Nurhachi, the emperor Taizu of the Qing Dynasty, vigorously advocated "replacing vegetables with sauces" to strengthen military supplies. After years of painstaking efforts, Nurhachi unified the Manchu tribes, which were originally kings, and greatly increased their military strength. He lost no time in raising his troops to the south to inquire about the Central Plains for the sake of the world. When Manchu soldiers enter the pass after a long drive, the difficulty and fatigue of their March will inevitably affect their morale. As the commander-in-chief, Nurhachi knows that the most important way to inspire soldiers is to ensure the diet of the army. Lack of salt in the army is a big taboo. It will make soldiers weak and weaken their combat effectiveness. To this end, Nurhachi repeatedly ordered that generals at all levels must collect food such as soybean paste from the people on the way to March, and then sun them into paste and carry them with the army. Soldiers must have salt in their meals. If there is no salt, they should use sauce instead. Even if a little wild vegetables are added, it can also promote their appetite. Sure enough, this measure has been very effective. The army grain was abundant, the raw sauce and lettuce were guaranteed, and the overall combat effectiveness was significantly improved.

Later, the Qing soldiers entered the city of Beijing. In those days, the custom of eating sauce in the army has been followed. Even for imperial food, there is no lack of raw sauce and lettuce. This move spread widely among the people, strongly influenced the common people's living customs, and made lettuce with soy sauce accepted by more people.

Empress Dowager Cixi has been in power for decades, working hard day and night. The chefs in the imperial dining room were worried that the old Buddha's raw pickles would damage his health, so they came up with a way to achieve the best of both worlds, that is, a series of "fried sauce" dishes with unique flavor, which would not violate the rules of the ancestral precepts since the Emperor Taizu of the Qing Dynasty, but also make the Empress Dowager happy to accept. Such as "stir fried cucumber sauce", "stir fried hazelnut sauce", "stir fried pea sauce", "stir fried carrot sauce" and so on, the Empress Dowager Cixi has a small dish every day, changing her taste to enjoy it, and she really can't get tired of eating it for a long time.

practice

Practice 1

300 grams of lean pork, 200 grams of cucumber, 10 grams of yellow sauce, 5 grams of soy sauce, Shaojiu, sesame oil and cooked pork, 5 grams of MSG, a little salt, 10 grams of wet corn flour, 2 grams of green onion and ginger, and a little clear soup.

Craftsmanship

1. Wash the cucumber first, select the segment with few seeds at the end, cut it into 6-7mm square cubes, mix well with salt, and marinate out the water in the cucumber. Then cut the lean pork into 6 mm cubes.

2. Put the frying pan on the high heat, add the cooked lard, and then add the diced lean meat to stir fry. When the water in the diced meat is fried and the sound in the pot is increased, a small fire is used instead. When the sound becomes small and the water in the meat is exhausted, stir fry the meat over high heat until the color changes from deep to light. Then put in green onion, ginger, corn flour and yellow sauce. Add Shaojiu, monosodium glutamate and soy sauce to stir fry the meat until the sauce is fragrant. Add cucumber, turn it over a few times, and pour sesame oil to serve.

Practice 2

(main and auxiliary materials)

Tender cucumber 150 grams

Soy sauce... 5g

Lean pork... 150 grams

Minced ginger 1 gram

Refined salt 0.5g

Shaoxing wine 5 grams

MSG... 1.5g

Soy sauce... 7.5G

Wet starch... 5g

Sesame oil... 15g

Green onion 1 gram

Cooked lard... 30g

(cooking method)

1. Wash the cucumber, cut the part with less seed into 0.66 cm square cubes, mix well with refined salt, marinate out the water of cucumber, decant it, and cut the lean pork into 0.66 cm square cubes.

2. Pour the cooked lard into the frying pan, heat it on the high fire, and stir fry the diced meat. When the water in the diced meat comes out and the sound in the pan increases, move the pan to the low fire; when the water in the meat is exhausted and the sound decreases, stir fry it on the high fire for 3 to 4 minutes until the color of the meat changes from dark to light. Then add green onion, ginger and soy sauce and stir fry for 2 to 3 minutes. After the sauce is soaked in the meat, add diced cucumber, Shaoxing wine, soy sauce and monosodium glutamate and stir fry slightly. Thicken with diluted wet starch, drizzle with sesame oil and stir fry for several times.

(process key)

1. Spring cucumber is selected as cucumber, which is tender in texture, delicious in taste, natural and unique in flavor, and rich in nutrients.

2. When frying, keep turning, pushing, stirring and mixing. If the juice in the pot is dry, add a little pig bone soup or water to prevent the pot from breaking.

(flavor characteristics)

1. "Fried cucumber sauce" is a famous Imperial dish in Qing Dynasty, which has a long history. It is said that in the early years of the Qing Dynasty, the Qing troops attacked the Central Plains, and the war was extremely frequent. At that time, soldiers often did not have time to set up a stove to cook, so they heated the raw meat, cut it into small cubes, and took it with them. When they ate it, they mixed some green vegetables with sauce. After the unification of the Qing Dynasty, Manchu people still like to eat this kind of food. Later, the chefs in the imperial dining room of the Qing Dynasty improved the dish and changed it from "mixed" to "fried", making it more delicious. According to different seasons, chefs make "fried carrot sauce", "fried pea sauce" and "fried stick sauce" respectively. Since then, it has been a household dish in the palace of Qing Dynasty and has been handed down to this day. Known as the "four sauces", it is as famous as the "four catchers".

2. Cucumber, also known as Cucumis melo, is native to India and cultivated all over China. It is cylindrical or rod-shaped, green or yellow white in color, with thorns on the melon. It tastes fragrant, crisp and tender. It contains about 96% water. It is sweet, cold and non-toxic. It has the functions of clearing heat, promoting diuresis, detoxification and anti-inflammatory.

3. This dish is dark brown, tender meat with soy sauce and crisp cucumber. It is a good dish for the next meal.

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Chinese PinYin : Chao Huang Gua Jiang