Practice of steaming sturgeon
[cooking method]
1. Cut the sturgeon meat into pieces 6.6 cm wide and 9.9 cm long, put it in a plate and marinate with salt for 30 minutes. Peel ginger, shred onion, pat garlic loosely, wash red pepper and shred.
2. Heat the wok, add the bottom oil, add shredded onion and ginger, and make it fragrant. Add soup, fish pieces, salt, vinegar, sugar, red pepper, garlic cloves and monosodium glutamate. After boiling, simmer for about 30 minutes, sprinkle with coriander and serve.
[process key]
1. Add enough soup at one time, not in the middle, and keep the original flavor.
2. The main ingredients should not be too small, and it is more appropriate to add salt after cooking.
3. It is better to control the ratio of sweet and sour at 2: L..
[flavor characteristics]
1. sturgeon, according to the investigation, cod and locust are two kinds of sturgeon, which are produced in coastal areas and major waters in the north and south. They are more than three meters long, bluish yellow, with a white belly and delicious meat, and are known as the "fish king" in Heilongjiang. In Northeast China, sturgeon has always been a delicacy made of precious fish. According to the Qing Dynasty's Suiyuan Food List, Yin Wenrui, a college student in Wenhua Hall in Qing Dynasty and a governor of Jiangsu, Jiangnan and Guiguang, had eaten sturgeon many times and often made it himself. In the dish "Sturgeon Search", it is said that "Yin Wenrui is the best person to treat sturgeon locust by himself". Cod has been regarded as a famous dish for generations, and now these traditional famous dishes are still maintained in Northeast China.
2. Sturgeon is sweet and flat. Contains protein, fat, amino acids and rich lecithin. It has the effects of invigorating stomach, nourishing spleen, benefiting five internal organs, and treating rheumatism, and is suitable for spleen and stomach deficiency, anorexia, dyspepsia, etc.
3. This dish is sweet, sour, salty and spicy, the soup is delicious and mellow, the fish is tender and delicious, and the meat color is as white as jade, which is a traditional dish in Northeast China.
Braised sturgeon with pepper
Ingredients: sturgeon-1 treaty 1 kg, 50 grams of Chinese cabbage.
Seasoning: onion oil100g, sesame oil 5g, soy sauce15g, cooking wine 5g, salt 8g, monosodium glutamate 5g, millet pepper10g and green pepper10g.
Production: 1, the sturgeon is slaughtered and washed, the clean meat is taken, cut into small pieces with a diagonal knife, and flavored with cooking wine and salt for 5 minutes. 2. Put the fish fillets in a dish, arrange them neatly, surround them with the cabbage with water, steam them in a steamer for 5 minutes and take them out. 3, put the onion oil in the pot, stir-fry the millet pepper and green pepper at 50% heat, season with soy sauce, 3 grams of salt and monosodium glutamate, pour in sesame oil, and pour it on the fish fillets.
Features: salty and slightly spicy, delicious.
silking
Raw materials: 350g of sturgeon meat, 0g of potato100g, 50g of crisp pulp powder.
Seasoning: 50 grams of kraft wonderful sauce, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of cooking wine and 500 grams of salad oil.
Production: 1, cut the sturgeon meat into thin fingers, add salt, monosodium glutamate and cooking wine for 5 minutes, then pat the crispy fried powder, fry it in a 40% hot oil pan for about 30 seconds, take it out, and then dip the fried sturgeon meat in Kraft wonderful sauce for later use. 2. Cut the potato shreds into fine filaments, and put them in a 40% hot oil pan and fry them in low heat for about 1 minute to form potato shreds. 3. Stick the sturgeon meat covered with Kraft's wonderful sauce with shredded potatoes, as shown in the figure.
Features: the fish is tender and tender, and it is rare to mix it with shredded potatoes and kraft wonderful sauce.
Flavor raw sturgeon slices
Raw materials: 350g of sturgeon meat, 0g of cucumber100g, 50g of celery and 50g of scallion.
Seasoning: coriander10g, white vinegar 5g, salt 6g, monosodium glutamate10g, soy sauce 50g, sugar 5g, balsamic vinegar 5g, pepper 5g, sesame10g, millet pepper granules10g, and spicy oil paste (under the pan)
Production: 1, cut the sturgeon meat into 0. 1 cm slices (the thinner the slice, the better, otherwise the fish slices will smell fishy and the sterilization will not be complete), and add white vinegar (its function is sterilization), 3 grams of salt and 3 grams of monosodium glutamate for 5 minutes. 2. Cut 50g of cucumber into 5cm-long strips, cut celery and onion into 5cm-long segments, smash them, put them at the bottom of the plate, and put the coded fish fillets on the vegetables. 3. Mix soy sauce, red oil, sugar, balsamic vinegar, pepper, sesame, millet pepper, 3g of salt and 7g of salt into flavored water, pour it on the fish fillets, garnish with coriander, and slice the remaining 50g of cucumber into thin slices as shown in the figure.
Features: Sturgeon has no fishy smell, is tender and refreshing, has a strong and spicy taste, and is suitable for raw food.
Practice split the fish head in half, sprinkle with salt and marinate for about 20-30 minutes. Then pour a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), pepper (must), a little sugar and chicken essence. Pour it on Lee Kum Kee's again