Sichuan stewed dishes

Stewed dishes are a type of food that people like to eat. Whether it is braised pork belly, braised duck neck, braised tofu, or braised lotus root slices, they always taste so fragrant and tempting that you will never get tired of eating them. The braised dishes, whether cold or hot, are so mouth-watering in color, aroma and taste. Sichuan braised pork is particularly popular throughout the country. It is mainly red braised pork and has a very unique taste.

1. Introduction to the book "Sichuan Braised Dishes"

"A Complete Collection of Sichuan Braised Dishes" is a book published by Sichuan Science and Technology Press in 2007. The book details the characteristics and classification of Sichuan braised dishes, the selection of raw materials, the steps and essentials of processing and making them, as well as the making and storage of brine, and the recipes for making brine.

2. The Origin of Sichuan Stewed Food

1. After the Qin Dynasty's Shu County governor led more than 10,000 workers to build the Dujiangyan water conservancy project, he sent people to "dig Guangdu Salt Well" to produce the earliest well salt in Sichuan. People in the Western Jin Dynasty had learned to use rock salt and pepper to make brine.

2. By the Western Han Dynasty, due to the large-scale mining and use of well salt, the Sichuan people's eating habits of "preferring flavor and liking spicy food" had been initially formed.

3. The Tang Dynasty's wandering poets all liked to drink while writing poetry, and drinking was inseparable from the best delicacies, which promoted the further development of Sichuan-style braised dishes.

4. After the 1980s, with the reform and opening up, the number of professionals engaged in the collection, summary, teaching, research and development of Sichuan-style stewed cooking techniques has continued to increase, making Sichuan-style stewed cooking techniques more sophisticated and the varieties more abundant. As a result, Sichuan-style braised dishes entered an unprecedented period of prosperity.

3. Preparation of Sichuan stewed food marinade

① The amount of spices, salt and soy sauce should be appropriate: too much spices will make the dish have a strong medicinal taste and a dark color; too little spices will make the dish lack fragrance. If there is too much salt, the dish will not only taste too salty, but also become tight and dry; if there is too little salt, the dish will lack freshness and flavor. If there is too much soy sauce, the finished product will be dark and ugly; if there is too little soy sauce, the taste will not be delicious enough.

② Selection of raw materials: Do not use soy sauce or other colored condiments for yellow or white marinade, and do not use spices that easily fade.

③ The marinade should not be boiled in advance, but should be prepared and used immediately. This can not only avoid the aromatic smell of the seasoning from evaporating in vain, but also save fuel and time.

4. Precautions for making Sichuan stewed dishes

1. Skim off floating oil and foam. The floating oil and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. In summer and autumn, boil and disinfect it once in the morning and evening every day. In spring and winter, boil and disinfect it once every day or every other day. The boiled marinade should be placed in a sterilized container.

3. The container must be pottery or white enamelware. Never use metal utensils such as iron, tin, aluminum, and copper, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even become spoiled and unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated, dust-proof place and covered with gauze to prevent flies and insects from falling into the marinade.

5. Addition of raw materials. Spice bags should generally be replaced after being used only twice. Other seasonings should be added every time the ingredients are marinated.