Source: Upstream News – Chongqing Morning News
Chongqing is a city of mountains and rivers, with the Yangtze River and Jialing River, rich in aquatic products. Therefore, in the local standard system of Yu cuisine, there are also many fish-related Yu vegetables, and dry roasted river balls are one of them.
Jiangtuan, scientific name gharius, commonly known as fat head, is a high-quality scaleless fish from the Yangtze River and Jialing River. Dry roasting, is one of the cooking methods of Sichuan cuisine, a cooking method heated over medium heat, so that the soup all penetrates into the raw materials or adheres to the raw materials, suitable for beef hoof tendon, sea cucumber, shark fin and other raw materials, the finished dish has a fresh and mellow taste, soft texture and rake.
Xiaodongtian is famous throughout the country for “creating brand stores and cooking fine dishes”. The traditional signature dish here “dry roast Jiangtuan” was created by Liao Qingting, the originator of Xiaodongtian’s founding mountain, when he was the chef of Chongqing’s most famous restaurant “Shizhong Lou”, in 1924, Liao Qingting opened Xiaodongtian Restaurant when he opened the dry roast Jiangtian as Xiaodongtian’s signature dish and treasure, and later Liao Qingting passed on the skills of dry roasted Jiangtian to Xiaodongtian chef Zeng Yaguang, because of the red color, salty and slightly spicy, slightly sweet and highly sought after by diners.
In the white plate, a round and clean, complete Jiang Tuan lies in the golden yellow juice, under the background of red diced ham, crystal fat diced meat and green green onions, it is pleasing to the eye, and the texture of the river dough is tender, salty and slightly spicy.
The popularity of “Dry Roasted Jiangdouan” is not only reflected in the selection of materials and formulas, but also in the production process is very unique, with strict and special standards.
Dry-roasted river balls are a kind of craftsmanship, and if you want to taste good, you need to be highly skilled.
1. Scrape and scald
First use 70 °C hot water to pour on the fish skin to solidify the protein on the surface of the fish skin, generally blanched for 30 seconds to prevent the fish skin from scalding. Then use a knife to scrape the dirt and mucus on the fish until it is not slippery to the touch and does not stick to the hands. Keep the fish intact when scraping the skin, and do not scratch the skin.
2. Knife handling
In order to release the delicious taste of the fish perfectly, it is necessary to scratch the thick back of the fish.
3. Code flavor
Cut the ginger into slices, cut the green onion into knots, add salt and pour into cooking wine, the main function is to remove the fishy smell of the fish, increase the aroma of green onion and ginger, the marinating process takes 7-8 minutes.
4. Firing accessories
Cut the fat fat, ham, ginger and green onion into 0.8cm cubes.
5. Fry stereotype
At an oil temperature of about 170°C, fry the fish until the skin is firm and golden.
Put Pixian beans, soaked red pepper, ginger and green onion into 70°C hot oil and stir-fry to fragrant, wait for the base ingredients to fry until the color is red and bright, then add fresh soup, turn the heat to medium heat, and bring the fresh soup to a boil. After boiling, use a colander to remove the residue, put the river balls, fat fat, and ham into the pot, and then put the freshened sugar, monosodium glutamate, and chicken essence into the pot, and cook on medium heat for 2-3 minutes, during which the soup should be poured on the fish. The fresh soup has penetrated into the fish, at this time, turn to low heat and cook for another 7-8 minutes, start the pot, and pour sesame oil.
From frying fish, boiling juice, roasting fish, collecting juice to turning the pot, and then to the sauce to start the pot, large fire, medium heat, and low heat are used in turn, and the color and light and heavy are knew, so that the Jiang Tuan absorbs the essence of various ingredients in one.
The flavor of the river balls is fresh and fragrant, the texture is delicate, salty and slightly spicy, and the tenderness is lingering on the taste buds like silk, refreshing the heart.
Already couldn’t help it, saliva flowed!
The traditional production skills of dry roasted Jiangtuan have experienced nearly 100 years, and have been passed down from generation to generation by famous chefs such as Zeng Yaguang, Dai Jinzhu and Li Yong, and carried forward under Li Yong’s persistent pursuit, and have high national and folk cultural value.
In 2019, the production skills of Xiaodongtian Dry Burning River Regiment were selected into the sixth batch of intangible cultural heritage items in Chongqing.
Source: Yu Chinese Travel WeChat public account, Jiangxi Satellite TV
This article is from [Upstream News-Chongqing Morning News] and only represents the views of the author. The national party media information public platform provides information release and dissemination services.