A mouthful of dense into the soul, pig brain flower: hidden in the Sichuan and Chongqing fireworks top flow delicious

when it comes to pig brain flowers, some people always flinch and feel that the ingredients are special and dare not try. But for Sichuan and Chongqing people, it is the top delicious food in night market hot pot, barbecue stalls and small restaurants, and it is the tip of the tongue engraved in the market fireworks. Pig brain flower seemingly small, in fact, the taste is unique, properly handled without fishy mutton, the entrance is dense and soft, like tender bean curd. After being filled with soup, it is fresh and spicy, and the mouth is full of mellow. Whether it is cooking hot pot, roasting brain flowers or making brain flowers, it is an artifact of cooking and drinking wine, and it is also a classic representative of Sichuan-Chongqing diet that makes common ingredients to perfection.

I am Chen Yusheng, 29 years old this year. I am a native of Yuzhong, Chongqing. I have been sharing Sichuan-Chongqing city snacks and hot pot delicacies on the platform for four years. I have been soaking in night markets and old hot pot restaurants since I was a child. I have a preference for brain flowers to be carved into my bones. I have seen too many people's misunderstanding of brain flower, and I also understand gourmets's obsession with this dense taste. Brain flower is a comfort for late-night barbecue stalls, a must-order finale in hot pot, and the most grounded fireworks taste of Sichuan and Chongqing people. It has nothing to do with novelty, but only for an authentic spicy soft glutinous rice.

Origin of 1. ingredients: handled in place, no fishy smell

many people dare not eat brain flowers. The core concern is fishy smell. For authentic Sichuan-Chongqing brain flowers, the first key is to remove fishy smell and have no miscellaneous smell. Fresh pig brain itself has bloodshot and fascia, which is the main source of fishy smell. Whether it is made in restaurants or at home, the pig brain will be soaked in clear water first, and all bloodshot and fascia will be gently picked out with toothpicks, leaving only the white and delicate brain flower body, and then pickled with cooking wine, ginger slices and scallion segments for more than ten minutes to completely remove the residual fishy smell. If this step is not done well, the brain flower will be treated properly, the taste doubles directly.

Pig brain is extremely unique in taste, tender and soft in texture, without the firmness and chewiness of meat. It melts away with a gentle sip at the entrance. It is as dense and smooth as tofu, but it has more rich meat flavor than tofu. It has a light taste and is extremely easy to absorb soup seasoning. It is also suitable for heavy cooking. This is also the reason why it is popular in Sichuan and Chongqing cuisine.

2. Sichuan and Chongqing classic eating methods, each of which is sealed

pig brain flower is standard in Sichuan and Chongqing night markets and hot pot. It is eaten in a variety of ways. Each of them has its own flavor. It is also a special dish that can best reflect the local taste. It occupies the popular snack list all the year round.

• Hot pot brain flower: this is the most classic way to eat, the old hot pot bottom cooking brain flower is a must. Gently put the treated whole brain flower into the bottom of a red oil pan, cook it slowly over a small fire in the whole process, remember not to stir it, avoid boiling it loose, cook it for 10-15 minutes until it is completely cooked. The brain flower is filled with spicy and mellow red oil soup, fished out and wrapped in sesame oil garlic paste dip, spicy and fresh, dense and not greasy, and is a must-order dish for Chongqing hot pot.
• Roasted brain flower: the signature king of Sichuan and Chongqing barbecue stalls, the most fascinating taste in the night market. The treated brain flower is placed in a tin paper box, sprinkled with secret red oil, garlic powder, folded ear root, chopped green onion and millet spicy, sprinkled with cumin and pepper powder, and baked slowly on a charcoal fire until the brain flower is ripe, the soup is bubbling, the aroma is tangy, the edge of the baked brain flower is slightly burnt, the inside is soft, spicy and tasty, without any fishy smell, and it is full of smoke in the night market.
• Brainflower: The explosions of small street restaurants and caocai shops are quick and rich in taste. Boil the brain flower in boiling water with base material, take it out and pour it with maocai red oil, sprouts, scallion and peanut chips. The taste is tender and smooth, fresh and spicy, refreshing than hot pot brain flower, and more delicate than roasted brain flower. A bowl of maocai with rice can eat two bowls in a row, and the meal is absolutely impossible.

3. Diet Mistakes and Practical Tips

many people have dietary misunderstandings about brain flowers. In fact, as long as they are purchased through regular channels and cooked thoroughly, they can be eaten with confidence. First of all, we must buy fresh pig brains that are regularly slaughtered and inspected to avoid ingredients of unknown origin. Secondly, brain flowers must be thoroughly cooked and cooked. Whether they are hot pot, barbecue or soak, they must be thoroughly cooked, which can not only completely remove fishy smell, but also ensure food safety. In addition, brain flower has a high fat content and a mellow taste. It can be eaten in moderation. It can be eaten with chili, garlic and vegetables, taste better.

From the perspective of food materials, pig brain flower itself is rich in high-quality protein and a variety of minerals. In the past, when materials were not abundant, pig brain flower was a cheap food for Sichuan and Chongqing people to supplement nutrition. After years of cooking improvement, pig brain flower has changed from home-made food materials to net red snacks, completely integrated into Sichuan and Chongqing food culture, and has become an irreplaceable market delicacy.

In Sichuan and Chongqing, brain flower has never been a niche food, but a homely delicacy that can be seen everywhere in the streets. Whether it is a late-night barbecue stall or a steaming hot pot restaurant, you can always see diners enjoying brain flower. scene. It has no precious value, but with its unique taste and authentic taste, it has conquered countless diners. From the hearts of locals, it has become a symbolic representative of Sichuan and Chongqing cuisine.

If you haven't tried pig brain flower, you may as well put down your prejudice and find an authentic Sichuan-Chongqing old hot pot or barbecue shop. You can order an authentic brain flower that is properly processed and cooked. You can savor its dense, soft and spicy taste. Perhaps you will find that the delicious food hidden in the fireworks is far more amazing than you imagined. It is not only a dish, but also the ultimate use of ingredients by Sichuan and Chongqing people. It is the most healing and practical tip of the tongue in the market life.