《川味》第一季3

Spring and summer autumn and winter The changing seasons Climate changes Guide all things in the world To grow and flourish To mature All follow the natural way of heaven And people's diet Also changes with the advancement of the seasons We go to great lengths to keep our food fresh store it properly hoping that the fleeting delicacy can be tasted on the tip of the tongue and that one can skillfully make use of the unique climate conditions It further transforms food to be preserved while maintaining its flavor which is the most ecological culinary wisdom of humanity In Sichuan almost every mother makes use of seasonal ingredients In an unusual season they continue to grow when opening the kimchi jars of countless households one can enter the magical realm of hidden delicacies Sichuan has a mild climate delicious food everywhere and the people living here have a high happiness index The fresh air of the countryside and farmland because of the Min River water Nourished for over two thousand years Seasonal vegetables and fruits remain fresh Each season's flavor Can linger on this land When the green and fresh rice fields When the scent of hay plants fills the air the beans on the shelf begin to ripen At this time of year they return to make a delicious Sichuan-style fermented bean curd that is essential in every Sichuan home thanks to the help of a drop of old well salt water Achieving crisp and refreshing freshness throughout the four seasons From then on it has gained notable popularity in Sichuan cuisine with a distinguished reputation Fresh blueberries are harvested from the fields then washed in cool well water and can then be soaked in a tub A old well is a symbol of etiquette that unites a family witnessing 30 years of happy journey The starter fermentation brine is taken from the mother kimchi pit and only the active lactic acid bacteria from the old brine can allow the ingredients to mature in just one week It can remain crisp and refreshing for a whole year in the jar while maintaining a vibrant and tempting color Sichuan pickles are fragrant and fresh rich in vitamins and among the classic Sichuan dishes they are simple to make and the most flavorful snack that lingers on the palate Sichuan pickles have a very long history dating back more than 3 000 years to the Ming Dynasty We in the East often follow traditional cooking methods In his book "The Three Lives of Health" The method of soaking vegetables and fruits in brine is described in great detail Sichuan pickles are so distinctive because of their unique geographical environment and harsh climate conditions There are abundant natural resources that provide favorable conditions for our pickles The most traditional Sichuan -style Lao Tan pickles focus on selecting seasonal vegetables and fruits which need to be washed and dehydrated To ensure a tender crisp and pure texture after brewing After preparing enough old brine in the pond layer vegetables with salt in the pond Salt from Zigong with up to 99% sodium chloride The first step in the pond is to first penetrate the vegetables with electrolysis to break down the original molecular structure of the food 72 hours later the lactic acid bacteria fermentation process will begin The climate is humid maintaining a temperature of 7 to 25 degrees This is the golden temperature when microorganisms are most active Bury 80% of the soil pit underground Lactic acid fermentation produces a large amount of carbon dioxide gas in a closed oxygen-free environment at a relatively constant temperature So the kimchi jar needs to be placed in a cool and well -ventilated place that is not exposed to direct sunlight Kimchi is also called sour vegetable Used in dishes Seasoning No practical permission password While pickled vegetables Is the most down-to-earth and delicious Sichuan dish A fermented vegetable that has aged for over a year Penetrated by microorganisms Transforming into a perfect golden temptation Select the crispiest strands of fermented vegetable Slice them into fine threads and stir-fry with meat threads Stir-fried pork with pickled mustard greens is a home -style dish that will keep your taste buds coming back for more The simple meeting of pickled mustard greens and fish can bring out the full depth of its sour aroma Sauté the pickled mustard greens in the pot until fragrant Forming a sour and fresh broth Marinate the fish with egg white and then put it in the pot Absorbing the sour and refreshing broth Achieving tender and smooth fish meat This combination It's a true golden duo While eating the fish meat Noodles cooked in broth A serving of incredibly smooth carbohydrates Will instantly become an appetizing marvel Old pot pickles are the result of countless generations of mothers' hands inspiration and inheritance while boiling water pickles are the pursuit of deliciousness by Sichuan people The creativity and talent displayed are the most authentic Sichuan-style hot pickles with a rich variety of dishes and the cool pure boiled water is the key to the excellent quality of the pickles Salt enhances flavor and brings out freshness while electrolyzing the water allows food to ferment The sweet taste of rock sugar balances the salty and sour flavors making the texture more fashionable and modern A complete set of fresh spices suppresses the growth of harmful bacteria enhances flavor and helps in the fermentation process Salt water helps the heart chamber to ferment and produce enough lactic acid bacteria more quickly making the food season and mature earlier while boiling water pickles The key is speed and efficiency Boiling pickles are also called bath pickles There are many ingredients that can be pickled There are many ingredients both meat and vegetable that can be pickled You are as plain as celery carrot onion and garlic chives If it comes to the ingredients for the rice noodles what's soaked is the salted egg which is heavier Pig's trotters chicken feet pig's tail pig's ears and similar items After adding various ingredients to the hot spring add sugarcane and a little rice wine to reduce the likelihood of fermentation and spoilage in the hot spring and also to enhance the flavor Wind phlegm can block other bacteria from invading and also release carbon dioxide produced by fermentation Under natural conditions of 5 to 28 degrees Celsius it only takes 48 hours These delicious treats full of anticipation will quickly complete their process under the encouragement of lactic acid bacteria resulting in a fragrant crisp and full-bodied texture while these refreshing chewy and aromatic flavors stimulate the senses It has an irresistible delicious temptatio Sichuan pickles are rich in vitamins and digestive enzymes the lactic acid produced during fermentation can clean the intestines making the body feel refreshed Sichuan people have a special fondness for this flavor it's modest but not overly enthusiastic But it can never be let go of This is the secret love that Sichuan people keep in their hearts forever A jar of kimchi in the eyes of most people is perhaps just an ordinary unremarkable snack but to the cook Fang Ping it holds extraordinary significance Kimchi with rice The deepest memory left from his student days This gave him a different kind of emotion towards pickled vegetables Along with memories of youth He started his kitchen career at the age of 16 beginning as a dishwasher and now serving as a head chef after 18 years of dedicated effort he has developed a unique understanding and expression of Sichuan flavors Kimchi is something that every household in Sichuan has every household can make but making a good jar of kimchi is not an easy task Although kimchi is a very common thing in my eyes I really cherish its original and authentic taste some very simple and pure things It can be expressed very well in the kimchi Cooking with pickled vegetables This is his most pure expression of Sichuan flavor These originally ordinary home-cooked dishes With his careful cooking Everything will no longer be plain Pickled ginger and chili peppers in the pickles Tart and fragrant spicy tender it can stimulate appetite and dispel cold when stir- fried with frog to remove fishy smell and enhance flavor the dish is spicy and flavorful making it an excellent companion for drinking alcohol While the pickled ginger and beans are crisp and fresh after being chopped into small pieces they are stir-fried with minced meat then a small fresh leopard head is added to simmer resulting in a delicious sour and fragrant braised meat pickled vegetable leopard head Make your lips water and achieve the ultimate preparation of ordinary kimchi Use radishes that have been pickled for over a year Simmered duck soup refreshing and delicious Nourishing and soothing to the stomach This is the old flavor of Sichuan home cooking That is most worth remembering A table of kimchi feast from the crisp and refreshing ingredients to the spicy and aromatic seasonings everything is transformed by Fang Ping's hands into a high-appeal stunningly tempting Sichuan-style pickles a treasured flavor passed down through generations by mothers are a precious legacy for future generations a small yet significant part of daily meals perhaps seemingly insignificant But such a child is usually a Sichuan person who carefully brews it so that every taste bud on the tongue can feel its presence So only by taking a new delicious path can we create an extraordinary culinary legend that reaches every household