Concubine Chef Youxi: Lord, Master, stop

Chapter 198

Inspired by Mi Xiaoye’s use of pickled peppers to make pickled peppers, Su Ziling made a new dish of steamed fish with peppers, which is very similar to the modern fish head with chopped peppers.

The modern chopped pepper fish head belongs to Hunan cuisine. It is said that Huang Zongxian, a literati who was released from prison, lived in a poor farmer's house.The farmer caught a fat-headed fish from the pond, and the farmer's wife entertained Huang Zongxian with a dish.Chop the homemade chili and steam it with the fish head. I don’t want Huang Zongxian to eat it, it’s very delicious, and I can’t forget it.

Under Su Ziling's own thinking, although he didn't use the head of the fat-headed fish, he also used fish, which can be regarded as the ancient version of the fish head with chopped peppers.

To make chopped pepper fish, the most soulful part is chopped pepper.

Su Ziling borrowed from the practice of pickling pickled peppers with rice leaflets, and according to the reactions of customers, this chopped pepper can no longer be as spicy and mild as pickled peppers, but needs to be hotter.

In modern times, chopped pepper, also known as chopped pepper, jar pepper, is a kind of chili product that can be eaten directly made of red fresh Seven Sisters pepper and salt. It tastes spicy, fresh and salty, and has a heavy taste.It can be eaten out of the altar, or used as a condiment for cooking.

The most worth mentioning is the chopped peppers in the southwestern area of ​​Hunan, because the people of Xiangxi "don't like spicy food" and "don't drink it without sour".Therefore, the local chopped chili is called "sour chopped chili".

However, in the Shang Dynasty, there were not so many varieties of peppers, so the existing peppers were used for pickling.

Therefore, based on his cooking experience, Su Ziling had already started pickling chopped peppers when the fast food restaurant was in full swing.

Su Ziling chopped off the stems of the dried peppers, but he didn't chop them too finely, and put them in the general reserve.Then mince the ginger and garlic.Put the chopped chili, garlic and ginger into a large clean oil-free and water-free pot, add salt and sugar and stir well.

After mixing well, Su Ziling put all these seasonings into a porcelain jar, poured white wine, sealed it in a cool and ventilated house for one night, and then put it in the cellar to refrigerate.After seven days, the chopped peppers are marinated.

Mi Xiaoye tasted it. Although it is not as hot as the modern Chaotian pepper and millet pepper, the taste of the pickled pepper is very close to that of the current pepper varieties.

"Yeah, it's delicious. Master, if you use this steamed fish, it must be delicious!" Mi Xiaoye gave Su Ziling a thumbs up, "Master is indeed a master, and he can draw inferences from one example. Our peppers are widely planted this year. Now It's enough!"

Su Ziling smiled and said: "Chili is a good thing. In the future, we can promote the dishes made of chili to the gourmet market, such as the boiled meat you made before, Maoxuewang, etc."

While speaking, Su Ziling had already started to cook fish with chopped peppers.After the fish is cleaned, slash a few knives, sprinkle rice wine, pepper, and salt on the fish, spread evenly, and marinate for about a stick of incense.Su Ziling then poured the white wine into the chopped peppers, mixed well and set aside.

After the preparations were done, Su Ziling poured a little oil on the surface of the marinated fish head and spread it evenly.Then slice the ginger and green onion into sections, spread them on the bottom of the plate, and put the processed fish on the bottom of the plate.

Then, Su Ziling spread the mixed chopped peppers on the fish head, put an appropriate amount of water in the steamer, and steamed on high fire for about a stick of incense.

After the fish was steamed, Su Ziling took out the steamed fish, carefully poured out the excess soup, sprinkled with chopped green onion, poured in soy sauce, heated up an appropriate amount of oil, and poured it on top.

In this way, a plate of brightly colored and richly flavored chopped pepper fish is ready, and Mi Xiaoye is already drooling.

(End of this chapter)