#秋日生活打卡季#
As the saying goes, "The fragrance of the small fan bones is overflowing, and the spicy taste is sweet, which makes people have endless aftertaste, as if they are in a paradise of food." ”
In a lively night market, the lights are bright and the people are buzzing. In front of Lao Zhang's barbecue stall, the smoke is full and the aroma is fragrant. Lao Zhang, a middle-aged man with a wrinkled face, was busy flipping the small fan bones on the grill. His technique is skillful, and each small fan bone is evenly coated with spicy seasoning.
"Lao Zhang, why is your little fan bone so fragrant?" A young customer asked curiously.
Lao Zhang replied with a smile: "This is a secret recipe, I used more than 20 kinds of spices, as well as an exclusive pickling method, to make this unique spicy taste." ”
Lao Li next to him interjected: "Lao Zhang, your little fan bone is just right, I have to eat a few skewers every time I come." ”
Lao Zhang said proudly: "Of course, I have studied for a long time to find this balance of spiciness, which can not only make people feel the stimulation of spicy, but will not overshadow the deliciousness of the meat." ”
At this time, a little girl took her mother's hand and stared at the little fan bone: "Mom, I want to taste it too." ”
The mother hesitated, and Lao Zhang saw her worry: "Don't worry, although my little fan bone is spicy, it is spicy and sweet, and children can eat it." ”
The little girl tasted it, and her eyes lit up: "Mom, it's really delicious!" ”
Lao Zhang's barbecue stall is famous for this spicy little fan bone, which has become a beautiful scenery in the night market.
Food introduction: Spicy small fan bones, this dish is not just a dish, it carries Lao Zhang's love for food and dedication to life. Every bite is a challenge to the palate, spicy with sweet, sweet with aroma, and unforgettable. Its golden color, fragrant aroma and rich flavor layers make it a bright pearl in the night market.
Cooking process: Ingredients: 500 grams of small fan bones, 30 grams of chili powder, 20 grams of Sichuan pepper powder, 15 grams of cumin powder, 50 ml of light soy sauce, 30 ml of cooking wine, 10 grams of sugar, 5 grams of salt, appropriate amount of green onion, ginger and garlic.
- Prepare the small fan bones: Clean the small fan bones to remove excess fat. The key to this step is to make sure that the scallops are fresh and clean so that the final taste is guaranteed.
- Marinate the small fan bones: Put the small fan bones into a large bowl, add cooking wine, light soy sauce, minced green onion, ginger and garlic, stir well and marinate for 30 minutes. The purpose of marinating is to allow the small fan bones to fully absorb the flavor of the spice.
- Prepare the seasoning: Mix the chili powder, Sichuan pepper powder, cumin powder, sugar and salt well and set aside. The trick of this step is to make the spices just right in proportion to create a unique spicy flavor.
- Grill the small fan bones: Place the marinated small fan bones on the grill and grill over medium heat until the surface is slightly browned. The roasting technique lies in the control of the heat, which should ensure that the small fan bones are charred on the outside and tender on the inside, but not too dry.
- Dressing: Spread an even layer of seasoning on the surface of the small fan bone and continue to bake for 5 minutes. The trick in this step is to spread the spice evenly so that each side of the fan bone can absorb the flavor.
- Turn over and bake: Turn the small fan bones over, apply the seasoning again, and continue to bake for 5 minutes. The purpose of turning over is to allow both sides of the small fan bone to be evenly heated, and to add more flavor.
- Serve on the plate: Bake until the surface of the small fan bone is golden and the aroma is overflowing, then it can be removed from the pot and served. The trick in this step is to make sure that the scallops are grilled just right, charred on the outside and tender on the inside, and have the best taste.
Regional flavor: In Sichuan, people like to add more peppercorns to the spicy fan bones to make the spicy taste more prominent; In Hunan, people like to add some capers to increase the sour taste and form a sour and spicy taste. The practices and flavors of different places reflect the unique understanding and emotions of the locals about this cuisine.
Cooking Tips:
- Choosing fresh fan bones is key, and fresh meat is more delicious.
- The marinating time should not be too long to avoid the meat becoming old.
- When baking, pay attention to the heat and avoid charring on the outside and raw on the inside.
- The proportion of seasoning should be moderate, too much or too little will affect the final taste.
- During the baking process, turn the dough frequently to ensure that both sides of the small fan bone can be heated evenly.
Popular Science Knowledge:
- Small fan bones are rich in protein and calcium, which is a good source of nutrition.
- The capsaicin in chili peppers can stimulate the secretion of saliva and gastric juice and increase appetite.
- Cumin powder not only adds flavor but also has antiseptic and antioxidant effects.
- Barbecue is one of the earliest ways of cooking, dating back to the Stone Age.
Conclusion: Spicy fan bones, a spicy, fragrant and sweet food, it is not only the enjoyment of taste buds, but also the inheritance of culture. Try it at home and not only experience the joy of cooking, but also enjoy the unique flavor of this dish.
Question interaction:
- Which spicy scallop do you prefer?
- Do you have any unique seasoning secrets when making spicy fan bones?
- Have you tried different regional flavors of spicy little fan bones? How does it feel?
- What challenges have you faced during the cooking process? And how is it solved?
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