Grilled fish rice is a fast food diet. Grilled fish rice has various tastes and can meet people's different needs. Because of its rich variety, it is very popular.
First, the rise of grilled fish rice
In the past, grilled fish was a large portion, which generally required a lot of people to eat. Now it has become a small part. One person can enjoy delicious grilled fish, and you can eat it at any time without limiting the number of people.
Therefore, small portions of grilled fish rice have completely expanded the consumption market of grilled fish. Small portions of grilled fish rice belong to assembly line operation, and the serving speed is quite fast, so it is a well-deserved fast food.
Second, the customer base of grilled fish rice
Grilled fish rice is a fast food with grilled fish as the main dish. In addition, it also faces a variety of consumer groups, men, women and children can eat. Grilled fish rice is loved by many consumers. There is a huge market demand for grilled fish shops. Choosing grilled fish rice is the right choice for entrepreneurs and the future development direction of fast food restaurants.
Third, the practice of opening grilled fish rice
The choice of ingredients for grilled fish rice is very important, because it is a fast food, so you can't choose prickly fish. All ingredients are Longli fish, with tender meat, no thorns, no fishy smell, high protein and good nutrition, which is more suitable for grilled fish rice.
Disposal of fresh fish. Grilled fish can be grass carp, snakehead, river fish and freshwater fish in the river. When handling grass carp, remember to remove the fish teeth to reduce the fishy smell.
Want to taste the cutting knife, the shape should be complete and more beautiful. On the side with fishbone, the flower knife should be cut thinner, and the other side should not have fishbone. In this way, the maturity of both sides of grilled fish is almost the same. Slice half an onion and ginger and spread them together at the bottom of the baking tray. Cut the fish, put it on a baking tray, sprinkle with salt and cooking wine and marinate for about 20 minutes.
Bake the salted fish in the oven for 20 minutes (the time is controlled according to the size of the fish. 5. Add rapeseed oil to the pot. When the oil temperature is high, add pepper, bean paste and Jiang Mo and stir fry. Then cinnamon, cardamom, Amomum tsaoko, fragrant leaves, star anise, kaempferia kaempferia, pepper, dried tangerine peel and American ginseng are added. Cook slowly until the soup turns golden brown. Add soy sauce, water and sugar, boil and season. After the bottom material of grilled fish is cooked, it is soaked in oil for a period of time, completely cooled, and then sealed in a can to maintain the flavor of the bottom material to the greatest extent. Pour a lot of beer into the bottom to remove the fishy smell and increase the taste of wheat.
Take out the baking tray, sprinkle celery slices evenly around the fish, pour the soup into the baking tray and add a little soup. Turn off the oven, take out the baking tray, sprinkle with chopped green onion, sprinkle evenly, simmer the onion with waste heat and break it for a few minutes.