Crispy rice loach
Overview
Recently, the weather in Chongqing has always been cloudy and sunny, sometimes warm and sometimes cold, and it changes at every turn. Although I have lived in Chongqing for more than 20 years, I am still very unpredictable about the changing weather in Chongqing. The bright sun is really a luxury for Chongqing where winter and spring alternate, and the common state is foggy. When the concept of PM2.5 was not so popular, we thought it was just fog. When PM2.5 became popular across the country, we Chongqing people suddenly realized that our ancestors had stayed in the foggy city for so long and breathed in so many respirable particulate matter. No wonder Chongqing people have strong lungs. (Welcome to exchange more interesting kitchen stories, please add WeChat EJM2467) For the weather that outsiders feel depressed when they come to Chongqing (it is no exaggeration that apart from summer, spring, autumn and winter in Chongqing are all gray), the best cure for us Chongqing people is to eat some foods that can remove cold and dampness, such as peppers and Sichuan peppercorns. Seven sisters, two gold bars, Chaotian pepper, chopped pepper, sharp pepper; dry pepper, wet pepper; pepper noodles, pepper strips, pepper segments; it is a complete kingdom of pepper on the tip of the tongue; Zanthoxylum bungeanum is the most numbing in Wenmao. Chili peppers are basically indispensable in restaurant dishes. Our family doesn’t like spicy food, but we have to eat spicy food in Chongqing. Why? Can people who can’t eat chili still call themselves Chongqing people? When I went to school in other places, because I couldn't eat chili peppers, my classmates laughed at me and wondered if I was from Chongqing. I was upset at that time. Who said that Chongqing people must eat chili peppers? Only when I went to the kitchen did I realize that chili peppers are a treasure and the dishes they make are so appetizing. If you like chili, today’s rice-cooked loach dish is a healing dish. It’s spicy and slightly sour, and the meat is soft on the outside and tender on the inside. Crispy rice loach does not actually contain crispy rice in the dish. The crispy rice here refers to a special cooking method. There are two common ways for us Chongqing people to cook fish. One is to put the cleaned fish directly into the soup that has been sauteed in advance, and the dish will be fresh and tender. The other is to fry the fish until both sides are golden and crispy, and then return it to the pot and cook it. The dish will be soft and tasty. Due to the effect of high temperature, the surface of fried fish and loach will have layers of small bubbles, making it larger than the original volume. From a distance, it looks like the surface is coated with starch (actually it is not coated. I am not very technical. I didn't succeed the first time. I will talk about the oil temperature must be high later), so it is called crispy rice. There are many types of crispy rice, such as crispy fish, crispy loach, crispy eel, etc. As long as we want to eat it, we Chongqing people can make it. No wonder people from other places say that Chongqing people are delicious. I never mind when people say we are delicious. Tasty has two meanings: first, we like to eat; second, we know how to eat. Eating is also a technical job, and knowing how to eat is even more difficult. When eating has become a way of cultivating one’s nature, I secretly realized that the cheerful and fiery character of Chongqing people is probably related to the way of cultivating one’s nature through eating. Okay, let’s not get too carried away. After reading a bunch of pictures and texts, my mouth is drooling all over the place. So let’s take a look at how to make today’s healing pot loach dish.
Tags
Ingredients
Steps
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Prepare the raw materials in advance, clean the loach and set aside
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Cut spicy millet, garlic, ginger, pickled cabbage, and pickled ginger into cubes; cut green peppers and red peppers into rings, and chop coriander and set aside
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Cut spicy millet, garlic, ginger, pickled cabbage, and pickled ginger into cubes; cut green peppers and red peppers into rings, and chop coriander and set aside
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Leave a little base oil in the pot, and add a little lard at the same time (it doesn't matter if you don't have lard, the lard will be more fragrant after adding it), put the ginger, garlic, pickled cabbage, pickled ginger, and spicy millet into the pot and saute until fragrant
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After sauteing the seasonings, pour an appropriate amount of water and bring to a boil. Pour the fried loach and green and red peppers into the pot and simmer for 5 minutes
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Before serving, add appropriate amount of salt and pepper to taste, add a few drops of vinegar to thicken slightly, add a few drops of sesame oil, and sprinkle with coriander.
