I remember a few years ago in Chengdu, there was a folk restaurant, which attracted the delicious mouth of Chengdu by a whole fish with watercress, and the business was very hot every day. The technology of cooking fish in this restaurant is different from that in other places. The ingredients are mainly fresh, fresh and killed grass carp. After primary processing, the fish is put on a long stainless steel plate, then steamed in a mechanical steamer, and the other side is fried with braised sauce. After the fish is steamed and taken out, immediately pour the braised sauce and sprinkle with shallots. The appearance is steaming, the color is bright, and the aroma is overflowing, which is similar to the three-point fragrance of grilled fish. This method is very fast and has a unique gimmick. In addition, the profit of fish is high and the price is reasonable. So the restaurant is not big, but the customers are crowded and willing to queue up. Conservatively speaking, the basic annual income is above 500,000.
Traditional Sichuan dish douban fish
The whole fish with watercress is a Sichuan home-cooked dish, and it is a household name. As soon as you look at the name, you will know that the so-called douban whole fish is cooked with Pixian douban and fish as the main ingredients. There are many cooking methods of braised fish circulating on the Internet, which are basically braised fish pieces and braised home-cooked fish. In fact, all roads lead to the same goal, and the same is true. In the final analysis, cooking technology comes from the whole fish of douban. The taste characteristics of the whole bean fish are salty, spicy, oily but not greasy, appetizing and serving, which is very classic in terms of the cooking technology of the whole bean fish. This program of making and processing fish in the cooking process can be used in other cooking techniques about burning whole fish, such as garlic live fish, which is a general technique. The seasoning characteristics of douban fish can be extended to a variety of Sichuan dishes, such as braised tofu, bear's paw tofu, braised eggplant and so on. The seasoning of these dishes is related to the braising skills of Sichuan cuisine.
Today, the Sichuan cuisine family will tell you about the whole fish with watercress, which is relatively unpopular now. Like other catering industries. As long as you put your heart into it, you can make a traditional whole bean fish into a brand. Isn't Chongqing pickled fish a famous dish?
Fish selection
2 Jin grass carp
Kono carp, grass carp, silver carp and silver carp are all acceptable, but personally, grass carp is the best. If there is no Kono fish, you can choose grass carp in the market. If a catty of 6 yuan is recovered, a catty of 38 yuan can be priced. Basically, the weight of each fish is about 2 kg, and you can earn a lot.
Key common sense
1. In principle, wild fish have the best taste and the most delicate meat.
2, it must be killed live fish now, otherwise the meat is very soft and the smell is even bigger. No matter how good your taste is, you will be ruined by this tasteless meat.
3, oil should be enough, in addition to cooking fish soup, as long as you cook boiled fish and hot pot fish, you must give enough oil. Without oil, it is absolutely unpalatable.
The above three points are the key to cooking fish.
Method for making whole watercress fish
The key to the taste of fish runs through the whole cooking step. The whole fish with watercress seems simple, but there are many experiences and skills in it.
First of all, the code taste
cut
Grass carp yuanluo taste
1, the fish after the initial processing should be evenly cut on the fish body, no matter what knife method, it looks good and the taste is easy to code. Ten knives on both sides are enough, which is convenient for marinating the fish to the bottom.
2. Spread pepper noodles of 1g, salt of 1g, cooking wine of 10ML, two slices of ginger and two slices of onion evenly on the whole body of the fish, especially on the abdomen and knife edge.
Grass carp dried starch
3, dry starch, apply dry starch to the whole body of the fish, a thin layer will do, so it is better to eat.
Second, tighten the skin.
1, pour three oils into a clean pot and heat the oil to 50% oil temperature 150℃;
oily skin
Fried fish, ran away with oil
2. Screw the fish tail into the middle of the pot with your left hand, and pour out the oil from the fish tail with your right hand with a spoon and pour it repeatedly. When the sprayed skin is a little tight, put the fish in and fry for 1 minute, and then take it out for later use;
Third, grilled fish.
Seasoning A: 20g of minced garlic, ginger with pickled peppers 10g, 5g of pickled fish and peppers, 30g of red oil cooked douban (first-class douban), a little fermented soybean, 3g of white sugar and 2g of pepper noodles.
1, wash the pan, boil rapeseed oil for 3 taels, turn on low heat, add seasoning A to stir-fry until it is fragrant, add 4 taels of water, then add 5ML of cooking wine, taste it with your mouth after boiling, and if the salt is not enough, add appropriate amount of salt;
2. After boiling, put the whole fish in and simmer slowly. After cooking for a few minutes, take out the fish and put it on a plate for later use;
3. Add 1g monosodium glutamate and 3g chicken essence into the remaining juice in the pot, then turn on the fire and start to thicken the juice with water starch. If you feel that the oil is not enough, you can add some cooked oil, and Sichuan food should be bright. ) Then sprinkle with chopped green onion and pour the juice evenly on the fish with a spoon.
Key points of finished products:
1, appropriate amount of oil, more juice, at least cover all the fish and concentrate the juice;
2, it is best to use a first-class red bean paste, braised taste more fragrant.
3. The so-called watercress is the flavor supplemented by watercress, which is salty and fresh, and the juice should be red and bright.
It's not that Sichuan and Chongqing people don't comment on Sichuan and Chongqing cuisine. The family of Sichuan cuisine has inherited the centuries-old traditional skills of local Sichuan cuisine, and all articles are the accumulation of years of experience. Please pay attention to Chuanjia for sharing production skills and experience.