Hand made private dish with heart blue(xin lan shou zhi si fang cai zheng zong hu nan xiao chao rou wei zheng zai xiao shi de chuan tong gan bei )

Hand made private dish with heart blue

Introduction:

"First of all," Pepper Fried Meat "ah, forgive heart blue, don't call you" fried meat ", I'm afraid no one will be willing to stop for you. In Hunan restaurants, the most popular dishes are fried meat and fish head with chopped peppers. People from other provinces may not know that in Hunan, few people order "stir fried meat". What we order is "stir fried meat with pepper". Yes, you heard it right. Hunan people call it fried meat with pepper, which has lasted for nearly a thousand years. There are even restaurants in Hunan called fried meat with pepper, which is very famous! Why don't people from other provinces know about stir fried pork with chili peppers, just stir fried pork? This is a question of value orientation. Today, people's desire to measure the value of commodity is more or less reflected in the society. If it's called fried meat with pepper, it's not very different from fried shredded meat with green pepper in the eyes of people in other provinces (actually, it's 18000 miles away). It's a dish of about 10 yuan, and fried meat with pepper costs 20 yuan in Hunan. How to make this "Hunan famous dish" stand and sell in the foreign market? Invincible and intelligent restaurant owners have come up with "stir fried meat" which is the "eternal masterpiece", only highlighting "meat" and ignoring the relatively cheap "pepper". The visual value of the name can rank among 20 yuan when ordering. And "fish head with chopped pepper" and noodles dipped in soup, which is also the "masterpiece" of restaurant owners who opened Hunan restaurants in other provinces. After it became popular all over the country, it in turn penetrated and corroded the local market of Hunan. This is the reason why "minced pepper fish head" sold for 38 yuan in Hunan, and "minced pepper fish head widened noodles" could reach 48-58 yuan in other provinces. Heart blue suddenly thought of Lu Xun in "Mr. Fujino" to cabbage red rope root respect as "Jiaocai", aloe into the greenhouse will become "agave" ridicule, the heart is cool. A good and kind "stir fried meat with chili" reflects the simple customs and customs of Hunan. People in Hunan are fond of spicy food, but when they go to other provinces, they have to take a demonized name "stir fried meat" to get a foothold. Now even "minced pepper fish head" is gradually changing its name. More and more people like "Shanzhai fish head king", "golden fish head" and "overlord fish head" are gradually eroding the aura of Hunan cuisine classics, making Xinlan feel sad. Is this for god horse? Can we ignore the cheap "pepper" and "chopped pepper" to reflect the value of meat and fish head? Do you pay for "meat" or "pepper" (pepper is more than meat, of course)? This is Shenma values! It's a pity that even in Hunan, the authentic "stir fried meat with chili" is getting worse and worse. The authentic "hot pepper fried meat" should first dry fry the hot pepper in the iron pot without oil. When the hot pepper is weak and fragrant, it can be stir fried again in the oil pot. In the process of dry frying, it takes about 8 minutes to stir fry the hot pepper, and the cooking time can reach 12-15 minutes. In addition, if you are not careful, the hot pepper will be fried. In this era of land and money, in this era of quick success and instant benefit, less and less chefs and restaurant owners are willing to use this traditional method to cook "chili fried meat". They creatively adopted the fast-paced and safe methods of "oil method", "water method" and "frying with oil method" to "save time and improve appearance". As a result, "fried meat with pepper" gradually lost its pungent pepper flavor and delicious taste, and directly turned into "fried meat" full of oil and excellent appearance. The tradition is being impacted by the era of value orientation. "Mending the pot, cupping the bottom of the castle, shaving the head, hooping the barrel, nailing the pole and scale", these old crafts handed down by our ancestors, have gradually disappeared in our memory. We can only hide under the protection of "intangible cultural heritage". Maybe one day, when we are trying to pursue those real interests, we will even gradually change the writing customs The traditional virtues are gradually put away, and their roots are gradually forgotten Let's drink to the disappearing traditions. At least, there are Xinlan people who will not forget. At least, there are Xinlan people who are willing to spend some time and energy frying authentic chili fried meat for themselves The Chu people's heart blue is sad to accept the pen. "

Production steps:

Step 1: 1. Wash the pepper, cut it into slices with a sharp knife, and cut the meat into slices for use

Step 2: 2. Dry pot without oil, under the pepper in the fire dry stir, stir until the pepper is weak, multiply out for use

Step 3: 3. Take a pot of oil, add garlic and saute until fragrant

Step 4: 4. Stir fry the streaky pork to make it oily

Step 5: 5. Add lean meat and stir fry until discolored

Step 6: 6. Stir fry the hot pepper for 2 minutes, season with salt and monosodium glutamate, stir fry for 2 minutes, sprinkle with steamed fish and soy sauce, and stir well

Materials required:

Pepper: 100g

Pork: 20g

Lean meat: 20g

Garlic: a little

Salt: 2G

Steamed fish and soy sauce: 2ml

Homemade MSG: 2G

Oil: 5g

Note: 1. Pepper sliced with a sharp knife is more delicious than sliced. The reason is the same as that of the fried cabbage sliced with hands. 2. Pepper should be dry fried in the iron pot without oil until the pepper is weak and spicy. In the process of dry frying, keep shaking the pot and pressing the hot pepper with a frying spoon. This kind of pepper dish is delicious 3. Steaming fish and soy sauce, one for freshness, the other for fragrance. 4. To eat authentic chili fried meat, we should follow the traditional ancient method, master the fire, and use time and energy to exchange for the pepper fragrance. A little bit of scorch does not affect eating

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Zheng Zong Hu Nan Xiao Chao Rou Wei Zheng Zai Xiao Shi De Chuan Tong Gan Bei