Old Shanghai Style Chili Sauce
by Cheongsam by the stove
Favorite
Difficulty
Easy
Time
30m
Serving
2
The spicy food in Shanghai is different from the Sichuan-Guizhou region. The spicy food in Shanghai is a kind of gentle spicy. It is not so irritating to eat in your mouth. It can even make you feel a hint of happiness. This kind of spicy is full of Shanghai's petty bourgeois feelings. The extraordinary.
Many people think that the Shanghainese’s breakfast is the Four King Kongs, which are steamed buns and pan-fried steamed buns. In fact, the breakfast that Hairen eat the most should be noodles. Although Shanghainese are not particularly fond of spicy places, if When it comes to spicy sauce noodles, almost everyone in Shanghai will relish that, whether it’s dry picks or noodle soup, a small dish of spicy sauce crossing the bridge is the favorite of gourmets.
The spicy sauce for eating noodles is different from the famous Babao spicy sauce of this group. The spicy sauce for eating noodles is usually three pieces: diced meat, diced potatoes and dried tofu. If it is better, you can put a few winter bamboo shoots, and the taste will immediately sublimate. , Of course, the price will go up very spicy. The best spicy noodles I have ever had is the Dafugui family on Puyu East Road, and Dafugui can't make that satisfying taste if I change to another place. Of course, there are other foods that are more delicious, but I have not eaten them. Some of them add high-end ingredients such as sea cucumber and shrimp, but after all, they are a bit far from the normal life of a bowl of noodles every day.
Each Shanghai hot sauce has its own recipes. It is impossible to say whether it is authentic or not, but it can be distinguished whether it is delicious or not. My hot sauce is especially simple and delicious, and it can be done in half an hour.
The ingredients are of course lean pork, dried tofu, and potatoes. My dried tofu uses Yangzhou dried tofu, which is full of flavor, toughness, and moderate hardness. It is suitable for making hot sauce.
The seasoning should choose Pixian bean paste and Lee Kum Kee Guilin style hot sauce. The choice of hot sauce is especially important, otherwise the two sphincter will be hard to blame.
After dicing the meat, add Pixian Douban and Guilin flavored hot sauce, garlic powder, cooking wine, light soy sauce and cornstarch and stir evenly. Let the pork taste for half an hour to an hour. If you accidentally marinate overnight, pay attention to the saltiness. Umami, pay attention to this point.
Heat the broad oil, fry the potatoes and dried bean curd first, wait until the dried bean curd floats, the potatoes are almost there, remove. Add the diced meat, change the color and remove it.
There is still a little more oil in the pot, add Pixian Douban and Guilin flavored hot sauce, fry out the red oil, pour in the three dices, stir fry slowly over medium heat, do not add a drop of water, just use warm oil to fry all the ingredients thoroughly. Just add a spoonful of sugar and a little light soy sauce to taste. Sugar is the embodiment of Shanghai flavor. You must come with a spoonful. This neutral taste can only be experienced if you have tried it.
Well, half an hour on medium heat, a bowl of delicious hot sauce toppings will be fried. You can cook more at a time, and it will not break easily when you put it on. Don't forget to bring a spoonful when you eat noodles with wine and rice.
Many people think that the Shanghainese’s breakfast is the Four King Kongs, which are steamed buns and pan-fried steamed buns. In fact, the breakfast that Hairen eat the most should be noodles. Although Shanghainese are not particularly fond of spicy places, if When it comes to spicy sauce noodles, almost everyone in Shanghai will relish that, whether it’s dry picks or noodle soup, a small dish of spicy sauce crossing the bridge is the favorite of gourmets.
The spicy sauce for eating noodles is different from the famous Babao spicy sauce of this group. The spicy sauce for eating noodles is usually three pieces: diced meat, diced potatoes and dried tofu. If it is better, you can put a few winter bamboo shoots, and the taste will immediately sublimate. , Of course, the price will go up very spicy. The best spicy noodles I have ever had is the Dafugui family on Puyu East Road, and Dafugui can't make that satisfying taste if I change to another place. Of course, there are other foods that are more delicious, but I have not eaten them. Some of them add high-end ingredients such as sea cucumber and shrimp, but after all, they are a bit far from the normal life of a bowl of noodles every day.
Each Shanghai hot sauce has its own recipes. It is impossible to say whether it is authentic or not, but it can be distinguished whether it is delicious or not. My hot sauce is especially simple and delicious, and it can be done in half an hour.
The ingredients are of course lean pork, dried tofu, and potatoes. My dried tofu uses Yangzhou dried tofu, which is full of flavor, toughness, and moderate hardness. It is suitable for making hot sauce.
The seasoning should choose Pixian bean paste and Lee Kum Kee Guilin style hot sauce. The choice of hot sauce is especially important, otherwise the two sphincter will be hard to blame.
After dicing the meat, add Pixian Douban and Guilin flavored hot sauce, garlic powder, cooking wine, light soy sauce and cornstarch and stir evenly. Let the pork taste for half an hour to an hour. If you accidentally marinate overnight, pay attention to the saltiness. Umami, pay attention to this point.
Heat the broad oil, fry the potatoes and dried bean curd first, wait until the dried bean curd floats, the potatoes are almost there, remove. Add the diced meat, change the color and remove it.
There is still a little more oil in the pot, add Pixian Douban and Guilin flavored hot sauce, fry out the red oil, pour in the three dices, stir fry slowly over medium heat, do not add a drop of water, just use warm oil to fry all the ingredients thoroughly. Just add a spoonful of sugar and a little light soy sauce to taste. Sugar is the embodiment of Shanghai flavor. You must come with a spoonful. This neutral taste can only be experienced if you have tried it.
Well, half an hour on medium heat, a bowl of delicious hot sauce toppings will be fried. You can cook more at a time, and it will not break easily when you put it on. Don't forget to bring a spoonful when you eat noodles with wine and rice.
