Main ingredients: Pseudosciaena crocea
Seasoning: potherb mustard and bamboo shoots in Ningbo.
Pickles pickled by potherb mustard in Ningbo are cut into powder, and winter bamboo shoots are cut into thin slices. Then, fry the large yellow croaker in oil until both sides are slightly yellow and cook.
Cover with yellow rice wine, simmer for a while, add water, ginger, cabbage, bamboo shoots, salt and monosodium glutamate, boil over high fire, and then use a small amount.
Boil for a few minutes. When the soup is milky white, sprinkle with chopped green onion.
Steamed large yellow croaker in seawater
Ingredients: fresh Pseudosciaena crocea 1 strip (net meat is about 400g), 2 cornmeal cakes 100g, 5g shredded green pepper and 5g shredded onion. Seasoning: Lee Kum Kee steamed fish soy sauce 50g, raw soybean oil 20g, lard 20g and scallion oil 20g.
Marinated fish material: 1000g seawater, 50g onion, 20g ginger, 5g fragrant leaves, 5g star anise, 5g pepper, 50g carved wine, 10g coriander root.
Output: 1. Scales and gills are removed from the yellow croaker first, a small incision is made at the throat, the internal organs are picked out with a kitchen knife tip, back surgery is performed, the abdomen is connected, and pickled with pickled fish material 12 hours. 2. Blow the pickled yellow croaker for 20 hours to dry. 3. Put the dried yellow croaker skin upward in a dish, sprinkle with raw soybean oil and lard, steam in a steamer for 10 minute, take it out, cover with shredded green and red pepper and scallion, sprinkle with cooked scallion oil, sprinkle with steamed fish and 80% hot soybean oil, and serve with cornmeal cake.
Features: fresh and fragrant.
Tip: Pickling fish with seawater is a major feature of coastal areas. Fishermen marinate and dry the caught fresh fish in seawater for drinking and eating in their leisure time. After many improvements, the effect of salted fish feed in seawater is much better than that of ordinary salt water.
Braised large yellow croaker
Ingredients: 1 Pseudosciaena crocea (about 750g). Seasoning: soy sauce 15g, Shaoxing wine 8g, salt, sugar 5g, tomato sauce 5g, pepper 5g, monosodium glutamate, sesame oil 8g, wet starch 10g, onion, ginger slices 5g, green pepper slices 5g, salad oil 100g.
manufacture
1. Slaughter large yellow croaker, take out its internal organs from its abdomen, then remove scales and gills, clean the fish body, put a Chinese character knife with a depth of 2 cm on it at an oblique angle of 45 degrees, and then add 4 grams of Shaoxing wine and 2 grams of salt to marinate for 20 minutes.
2. Put 30g salad oil into an oil pan, heat it to 50% heat, add 2g shallots, 2g ginger slices and 2g shallots for frying, then add large yellow croaker for frying for 2 minutes, then add 4g Shaoxing wine, 3g salt, tomato sauce, monosodium glutamate, sugar, soy sauce and pepper for seasoning, and then add 350g clear water for simmering for 6 minutes.
3. Put the remaining onion, ginger, onion and green pepper slices into the salad oil heated to 50% 1 min, take them out and cover them on the large yellow croaker.
Features: bright red, salty and soft.
Fish sticks with salt and pepper
Ingredients: Pseudosciaena crocea1000g.
Accessories: egg100g, wheat flour100g.
Seasoning: salt 5g, salt and pepper 15g, cooking wine 15g, shallot 10g, ginger 15g, monosodium glutamate 3g, peanut oil 75g, lard 10g (refined).
Features: crisp outside and tender inside, fragrant outside and fresh inside, yellow and pleasing to the eye.
Exercise:
1. Slaughter the yellow croaker. Take 2 pieces of clean meat, cut them into 4.5×l cm strips and put them in a bowl. Add salt, cooking wine and minced onion and ginger and marinate for 30 minutes.
2. Stir the eggs and flour into egg batter, then add cooked lard and mix well.
3. Put the pot on a strong fire. When the peanut oil is burned to 60% heat, hang the pickled fish strips in the egg batter one by one, fry them in the pan until golden brown, take them out, then pour cold oil on them and put them on a plate.
4. Keep up with a small dish of salt and pepper.
Production skills:
1. When making egg batter, add (melt) cooked lard to make the batter smooth.
2. When frying fish, apply cold oil to keep the quality crisp.
3. Because of the frying process, 750g peanut oil should be prepared.
Raw smoked large yellow croaker
Fresh yellow croaker 1 (about 750g), wine 1/2 tablespoons, onion 1, 2 slices of ginger, white rice, tea (black tea or Longjing), brown sugar 1/2 cups each 1 slice, and 2 slices of lettuce leaves.
① Rub the yellow croaker evenly with salt wine and minced onion and ginger, and marinate for about 20 minutes.
(2) After the oil in the pot is heated to half cooked, put down the yellow croaker and fry it slowly (that is, soak it). After about 2 minutes, take out the drained oil.
(3) Stir-fry the pot with ginger, put the tea leaves, white rice and brown sugar into the pot, and then simmer. When all the ingredients smoke, put a piece of barbed wire in the wok (brush a little oil on the net), then put the fish flat on the net, cover the pot tightly, and smoke on low heat for about 15 minutes. Wait until the fish turns brown. Carefully move the fish to the plate.
Stew croaker at home
Ingredients: 650g large yellow croaker.
Accessories: 50 grams of pork (fat and thin)
Seasoning: 50g of vegetable oil, 5g of coriander, 5g of salt, 25g of cooking wine, 2g of soy sauce 10g, 2g of monosodium glutamate, 5g of onion 10g, 5g of ginger and 5g of garlic (white skin).
Exercise:
1. Scrape the scales of yellow croaker, remove the internal organs, clean them, and draw parallel knife lines with a distance of 2 cm on both sides of the fish.
2. Cut pig fat and lean meat into filaments (5cm long).
3. Shred onion, shredded ginger and sliced garlic for later use.
4. Put the pot on the fire, add vegetable oil and heat it to 80% heat, add croaker and fry it until it is light yellow, and take it out.
5. Leave the bottom oil (20g) in the pot, stir-fry the pork, onion, shredded ginger and garlic slices, cook the cooking wine and soy sauce, pour in the broth (750g), add the fried yellow croaker and refined salt, bring to a boil, and skim off the floating foam.
6. Stew over medium heat until the raw materials are added with monosodium glutamate, monosodium glutamate and coriander segments, and put the pot into the soup bowl.
Pine nut yellowfin tuna
First, clean the belly of croaker, and draw one knife on each side of the fish, four straight knives and six horizontal knives (depending on the size of the fish). Wipe well with corn starch, boil the oil, carefully put the fish in the pot, and don't turn the fish over immediately. Don't be too angry. After five minutes, turn the fish over and fry it. Take out the drained oil after a few minutes, then boil the oil, put the fish down, take out the drained oil after two minutes, and serve the table. Cook the sweet and sour sauce (sweet and sour sauce: tomato sauce) in the pot.
Huang yuzeng
Cook Pseudosciaena crocea in clear water, remove the bones to leave the meat, remove the skull and bones the size of fish bones, use shredded ham, shredded leek and shredded bamboo shoots, add egg white (beat the egg white evenly before eating), boil the ingredients together with the soup of boiled fish, add salt and pepper, put the egg white down, and turn off the fire.
Sweet and sour yellow croaker
Ingredients: yellow croaker 1 strip, shredded mushroom 20g, shredded red pepper 15g, shredded onion 20g, shallot 1 root, and 3 slices of ginger. 5 grams of salt, 20 grams of sugar, 25 grams of vinegar, 5 grams of tomato sauce 10, 5 grams of cooking wine, 5 grams of starch and a little sesame oil.
Output: 1. Wash the yellow croaker, cut it on both sides of the fish, put it in a plate, wipe the whole body with salt, cooking wine, ginger and onion, marinate for 20 minutes, then wrap the fish with starch, put it in hot oil, fry it until crisp, and take it out.
2. Heat oil in the pan, saute shredded mushrooms, scallion and red pepper, sugar, vinegar, tomato sauce, starch, sesame oil and salt, add water, mix well, pour into a wok, stir-fry over high fire until boiling, and pour over the fish.