Douluo Continent on the tip of the tongue

Chapter 307 Where is the octopus? (Added updates for the tenth rudder owner in this book yesterday)

Although the special effect of Wensi Tofu could not be triggered once, which made Tang Zi and Tang Zi feel a little bit disappointed, but this loss was soon completely diluted by the joy of cooking rice until it disappeared.

The secret to the happiness of a cook is that it is so simple and unpretentious, all you need is good food.

Wensi tofu has a long aftertaste, fresh and elegant, but it is not enough for Tang Zi and Zhou Long.

Although the two had already tasted it in small bites, the soup cup full of Wensi tofu was quickly empty.

They didn't make them wait for too long. After finishing the Wensi Tofu in front of them, other dishes belonging to them were served soon.

"Hiss..." The brightly colored squirrel mandarin fish in front of Zhou Long, like a blooming flower, caught Tang Zi's attention in an instant, "That...Old Zhou, let me try this squirrel mandarin fish?"

Although the pictures on the menu are already good-looking, seeing the food and smelling the rich and tangy aroma greatly increases the temptation of squirrel mandarin fish.

"Don't even think about it, eat it yourself!" Zhou Long's face darkened, and he couldn't help but think of the painful experience of being robbed by Hall Master Tai Lei.

As expected of a nephew and uncle, these two are exactly the same!
Seeing Zhou Long vigilantly pulling the plate of squirrel mandarin fish towards him, Tang Zi looked away in dismay, and then began to carefully observe the food in front of him.

Soon, his eyes were attracted by the shredded fish-flavored pork on the plate.

Because he had just eaten Wensi tofu, the slender shredded meat in the fish-flavored shredded pork immediately touched him.

The fish-flavored shredded pork on the plate was not cut as thin as shredded tofu, but about three millimeters in thickness. There was a thin layer of Gorgon juice hanging on the surface of each shredded meat, and the roots were clearly unadhesive. It looks very attractive.

On the shredded meat are finely chopped and yellowish chili flakes, and the not bright pickled chili flakes are adhered to the shredded pork by the light brown gravy sauce, which looks very attractive.

There are not many side dishes in the bowl, except for the green onions cut into small pieces, there are no other accessories. The shredded pork is the absolute protagonist. Just looking at the shredded pork that stands up slightly and is not soft or collapsed, Tang Zi feels I have an urge to want to have a good meal right away.

Is this fish-flavored shredded pork?

Tang Zi's eyes widened, and he quickly picked up a pair of chopsticks and put them in his mouth.

The first feeling of fish-flavored shredded pork is sweet and sour.

The sugar in the fish-flavored sauce makes this dish fresh and sweet, and the slightly sour taste comes from the lactic acid in Sichuan-style pickled peppers.

Sichuan-style pickled peppers, also known as sea peppers, use the traditional fermentation process of lactic acid bacteria. The peppers are not very spicy, but the pepper meat is thicker. After more than two weeks of static fermentation, the pickled peppers obtained are hot and sour. , the meat is thick and flavorful.

It is worth mentioning that among the fish-flavored flavors of Sichuan cuisine, the lactic acid flavor in the pickled chili is an important part, so replacing the pickled chili with fresh chili or simply not adding chili will completely destroy the fish-flavored flavor.

With the chewing of Tangzi, the fresh and tender gravy of the shredded pork itself is mixed with the wonderful taste of salty, spicy, sweet and sour on the surface, making the fish-flavored shredded pork more flavorful.

But... what about the fish?
The expression of enjoyment on Tang Zi's face gradually turned into doubt.

This dish is called fish-flavored shredded pork, so why can't you taste the fish in the shredded pork?
...

Fish-flavored shredded pork has always been a controversial dish.

Because of its unique sweet and sour taste, this dish has spread from Bashu to all corners of the country, and has become a common home-cooked dish. Also because it has fish in its name, but there is no fish in its ingredients, it is eaten by many people together with husband and wife lung slices and wife cakes. turned into a meme.

There is no fish in fish-flavored shredded pork, there is no husband and wife in husband and wife lung slices, and there is no wife in wife cake.

There are two main points of controversy about this dish.

First, what side dishes does it use; second, does it use fish.

Among the common fish-flavored pork shreds nowadays, there are all kinds of side dishes, such as shredded fungus, shredded bamboo shoots, parsley, shredded carrots, shredded lettuce, etc. It seems that in every different region, the side dishes added to this dish are different. no the same.

It even gives people an illusion that you can add whatever you want to the fish-flavored shredded pork.

It doesn't matter if you eat it yourself at home, but the authentic fish-flavored shredded pork is actually not like this.

Too many flavors of various side dishes will break the balance of the fish aroma itself, thus changing the taste of this dish. The most traditional fish-flavored shredded pork actually has no side dishes except green onions.

The most direct proof of this point is: before the chef certification examination has not been reformed, fish-flavored shredded pork has always been a must-test dish for third-level chefs, and adding any side dishes during the assessment process will directly lead to the failure of the examination.

If the first controversy is enough to be called true or false, then the question of whether fish is used in fish-flavored shredded pork is even more controversial.

Fish-flavored Sichuan cuisine is actually not ancient.

A large amount of historical data proves that there was no such thing as Yuxiang in the [-]th century, and it was not until the beginning of the [-]th century that Yuxiang began to appear on the big stage of history.

That is to say, the fish-flavored pork shreds, a home-cooked dish that is popular all over the world, has only been around for more than a hundred years since it appeared.

As for whether there is fish in the fish-flavored shredded pork, the controversy has continued almost since the appearance of this dish.

Chuan Ji Che Fu once wrote in his book "Sichuan Cuisine Miscellaneous Talk":

"Use vitex and crucian carp to soak in the vegetable altar, it will keep fresh for a long time, the texture is crisp and healthy, the salty flavor is slightly sour, and the aftertaste is sweet. Soaking sea pepper with fish flavor is an indispensable condiment for cooking. It is necessary to make fish-flavored dishes. , just by the roadside, in small restaurants in Yaodianzi, you can also eat very delicious fish flavor."

According to this statement, it seems that it is orthodox to put crucian carp into the hot pepper to ferment together, and then use this pickled pepper to cook fish-flavored shredded pork, and the fish flavor is also due to the participation of crucian carp.

However, judging from practical experience and a large amount of historical data, the practice of soaking crucian carp and pepper at the same time is very small, and most fish-flavored pork shreds do not use fish to soak pepper.

Crucian carp and chili are soaked at the same time. Although it can increase the freshness, it has higher requirements for the kimchi environment and operation. It is quite troublesome to make, and the actual effect of increasing freshness is not obvious. The taste of fish in the middle is even more unreal, so this practice has gradually been abandoned.

Among the Sichuan cuisine recipes compiled in modern times, conventional pickled peppers are basically used to cook fish-flavored shredded pork.

So where does the word "fish fragrance" come from?This starts with the appearance of fish-flavored shredded pork.

The origin of fish-flavored shredded pork is that the Shu people used the method of cooking fish to cook shredded pork. Because the taste of shredded pork cooked in this way is quite similar to that of fish, it is called fish-flavored shredded pork.

But...is this really what fish smells like?

Cook any two different ingredients in the same way, and you will feel that they taste similar. This is purely the taste of seasoning and ingredients, and has nothing to do with the ingredients.

Because the fish-flavored shredded pork cooked in this cooking method tastes salty, fresh, slightly spicy, slightly sour and sweet, and is particularly palatable, this dish has been spread since then, and gradually evolved into today's fish-flavored shredded pork.

So even if you go to the most authentic Sichuan restaurant and eat the most authentic fish-flavored shredded pork, you will still be tortured by your soul while enjoying the food.

What about fish?

(ps: It's gone today, don't wait.)
(End of this chapter)