Materials for making spicy and hot fish: main ingredients: grass carp, cucumber and rice paste.
Accessories: eggs, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried pepper, dried Chili noodles and coriander. Characteristics of spicy and hot fish: spicy and delicious, fresh and tender fish, rich side dishes. Teach you how to cook spicy-hot fish, how to make spicy-hot fish delicious 1, cut grass carp into pieces, glue the beaten egg juice, wrap it with dry starch, fry it with edible oil at 60 degrees oil temperature, and pick it up after the surface of the fish piece is light yellow. 2. Stir-fry the spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Keep stirring. Add garlic cloves, pepper and dried Chili (cut into 2 pieces), then pour in the fried fish pieces and stir well. Add water to the fish pieces, add salt, chicken essence, pepper noodles, Chili noodles, 2 tablespoons of brown sugar, butter and chopped green onion, then pour cucumber slices and rice into the pot. The practice of hot pot fish introduces the cuisine and its function in detail: home-cooked recipes and hot pot recipes.
Materials for making pot fish: main ingredients: grass carp 1:2 ~ 3 kg; Other fish are ok, such as silver carp. 2: half a catty of celery and a piece of tofu; 3. Fragrant fish seasoning (some are sold later, such as Nanshan Fragrant Fish seasoning), one egg, one star anise, a little garlic, one ginger, one onion and a little monosodium glutamate salt. Teach you how to cook hot pot fish, and how to cook hot pot fish is delicious. 1: the fish is scaled and processed into pieces, and the fish skull and fillets are separated; Fish sellers can act as agents in this process. ) 2: Take out the egg white and mix it with the fish. Of course, you need to wash the fish when you buy it, hehe! 3: Heat the pot and drain the oil, about once or twice. After burning oil, add fragrant fish seasoning and stir-fry twice; 4. Add garlic, ginger, star anise and onion in time and stir-fry twice; 5: add boiling water, not too much, just put it in and feel that the fish can be covered; 6: After the water is boiled, put the fish bones and fish heads, wait for one minute, and then put the fish fillets; Put celery when it is cooked at 7: 05 and tofu when it is cooked at 8: 00; 8. Add monosodium glutamate and a little salt when cooking (if the fragrant fish has salt, adjust it according to your mouth and stomach). Tip: 1: The function of egg white: Fish tastes good and melts. 2. The function of celery: fragrant, eat some celery when eating fish and mix some mud elements. The practice of cold pot fish in Chongqing introduces the cuisine and its effect in detail: hot pot menu
Chongqing cold pot fish making materials: Ingredients: 8 kg Pixian watercress, pickled pepper 10 kg, 5 kg Ciba pepper, 4 kg pickled ginger, 5 kg pepper 1.5 kg onion 1 kg ginger 1 kg garlic. Teach you how to cook Chongqing cold pot fish, and how to cook Chongqing cold pot fish is delicious. Heat cooked vegetable oil, chicken oil and lard to 70% heat, add ginger, garlic and onion, stir-fry to taste, take out ginger, garlic and onion, and then stir-fry pepper, pickled pepper, watercress and soaked ginger evenly.
Formula and making of soup:
Soup material
Base material 1 kg, ginger slices, garlic slices and onion segments 80g, pickled mustard tuber 150g, chicken essence 20g, fresh soup 4kg, old oil 3kg, white soup 2.4kg, celery segment and coriander segment 50g.
Preparation method of soup
Heat the old oil to 80% heat, stir-fry ginger slices, garlic slices and onion slices, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour the white soup to boil, sprinkle with celery slices and coriander.
Dip formula
Crispy soybean 1g, Chinese cabbage 2g, chopped green onion and coriander 3g each, fine green pepper or red pepper 5g, pot soup 10g, monosodium glutamate1g.
How to eat
The chef sliced the fish, added salt, monosodium glutamate, egg white and starch, then blanched it in boiling water, and put the fish and the prepared hot soup before serving.
≮ Raw materials suitable for rinsing ≯
Silver carp, grass carp, bamboo shoots, bean products, seasonal fresh vegetables.
Gourmet special
This fish is tender and has a strong taste.