Shanghai smoked fish sauce formula, Shanghai smoked fish sauce is a magical food for many people, and it is the soul of smoked fish. People in many places may not know about smoked fish, but those who have tried it will definitely like it. The following Shanghai smoked fish sauce formula.

Shanghai smoked fish sauce formula 1 old Shanghai smoked fish

Raw materials: sugar, Jiang Mo each1500g, maltose and Jin Lan ointment each 500g, rock sugar1000g, banquet sauce1250g, water 750g, refined salt100g, monosodium glutamate 200g, and appropriate amount of carved flowers. Cinnamomum cassia, Illicium verum each10g, allspice powder 250g, pepper150g, onion and ginger pieces.

Making 1. First, stir-fry onion, ginger, fragrant leaves, cinnamon and star anise with a little oil.

Add clear water, then add the above seasonings and slowly boil until it is thick.

Grass carp 1 piece

Methods/steps

Slice the fish and marinate with ginger, cooking wine and salt for one hour.

Put a proper amount of clear water in the pot, add cinnamon, star anise and fragrant leaves, boil for 15 minutes with low fire, remove the spices, add rock sugar and cook until it is thick, finally add honey and starch water, let it cool and put it in the refrigerator.

Put the fried fish in the pan, fry until golden brown, pick it up and put it directly in the sauce. Put a layer of sauce on the plate and serve.

Shanghai smoked fish sauce formula 2 old Shanghai smoked fish sauce formula. Take spices (star anise 15 pieces, cinnamon 5 pieces, fragrant leaves 20 pieces, fennel, dried tangerine peel each 1 00g, Amomum tsaoko 5 pieces, cardamom 25g, Siraitia grosvenorii1piece, dried Chili 40g), onion 250g, ginger 200g with salad oil 250 grams. Second soup 1 5kg, 400g of light soy sauce, 0/00g of light soy sauce, 350g of red rice (wrapped in gauze), 50g of monosodium glutamate, 50g of chopped black pepper, and 250g of salt. Boil with strong fire, and simmer with medium fire1hr until the marinade is thick, and then drain the residue.

Pay attention to the temperature of frying. The method of making smoked fish is a typical frying and marinating technique. When the oil temperature of fried fish must reach 75% (slightly smoky), the fish can be put into the oil pan one by one, fried on high fire 1 min, and then fried on low fire for 2 minutes before taking out. High temperature can quickly lock the surface of fish while maintaining the soft and tender taste inside.

When the fish is fried very dry, the meat will become tight, so if the marinated fish is removed, the meat will not loosen. It is also possible for some chefs to fry fish twice, but the frying temperature must be high, and the frying must be done with a big fire, but not for a long time.

Shanghai smoked fish sauce formula 3 spiced smoked hairtail

Smoked ",a cooking method, is to put cooked food into a steamer, sprinkle sugar or tea, spices and other ingredients on the bottom of the pot, seal it, heat it and burn it, so that the seasoning will carbonize and smoke, and be adsorbed on the surface of smoked cooked food to increase the taste of food and prolong the storage time.

This method is not easy to control the heat in home operation, and it is difficult to produce harmful substances during the carbonization of seasoning. As a result, a simple way of "smoking" food at home is produced, which is actually a combination of "frying" and "pickling" to produce food with similar flavor to smoked food.

Step one: explode. On the one hand, it is to fry the ingredients, on the other hand, it partially dehydrates the ingredients through high-temperature frying, which provides a space for rapid penetration for the next pickling. Instant noodles are this principle.

The second step is "salting". Put the fried ingredients into the pre-cooked sauce to make the ingredients tasty. The flavors of the sauce can be varied, whatever you like, how to do it is established. Just be sure to cook, cook thoroughly, and marinate the ingredients in a clean and waterless container to ensure that they will be stored for a long time without deterioration.

In summer, it is very convenient and practical to make something in this way, keep it in the refrigerator and take it with you.

Make a demonstration with hairtail, and choose the simplest and most common spiced flavor. For the sake of convenience and simplicity, we don't need any spices such as star anise and pepper, and I'm afraid many families won't prepare so many spices all the time, just blindly use five-spice powder to solve it-

Tools/raw materials

Fresh hairtail 1 strip (about 300g),

2 tablespoons of soy sauce, 5 tablespoons of carved wine, sugar 1 tablespoon, salt 1 teaspoon, water 1 cup,

Spiced powder 1 teaspoon, white wine (or cooking wine) 1 teaspoon, and a little monosodium glutamate.

Methods/steps

Take the head and tail of the fish, cut off the fins and clean up the internal organs; In particular, the blood under a film in the fish belly must be washed clean, which is the most fishy; White fish scales should be preserved, the nutritional value is very high, and it will not be too fishy;

Cut into sections, add cooking wine and onion ginger and marinate for more than 30 minutes;

When pickling fish, prepare pickling juice: put soy sauce, carved flowers, sugar, salt and spiced powder into a bowl and stir evenly to make sauce for later use;

Stir-fry a wok, add a little peanut oil and saute chives and ginger;

Pour in the sauce and bring to a boil;

Add appropriate amount of water, boil again, and cook for 5 minutes;