Materials for making spicy-hot fish: main ingredients: grass carp, cucumber and rice jelly.
Accessories: eggs, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried Chili, dried Chili noodles and coriander. The characteristics of spicy and hot fish: spicy and delicious, fresh and tender fish, and rich side dishes. Teach you how to cook spicy-hot fish, how to make spicy-hot fish delicious 1, cut grass carp into pieces, stick the beaten egg juice, wrap it with dry starch, fry it in edible oil with 60 degrees oil temperature, and pick it up after the surface of the fish pieces is light yellow. 2. Stir-fry spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Stir-fry constantly. Add garlic cloves, pepper and dried peppers (cut into 2 pieces), then pour in the fried fish pieces and stir-fry evenly. Add water to the fish pieces, add salt, chicken essence, pepper noodles, pepper noodles, 2 spoonfuls of brown sugar, butter and chopped green onion, and then pour the sliced cucumber and diced rice jelly into the pot. The practice of hot pot fish introduces the cuisine and its function in detail: home-cooked recipes and hot pot recipes
Material for making pot fish: main ingredients:1:2 to 3 Jin of grass carp; Other fish are ok, such as silver carp, etc. 2: half a catty of celery and a piece of tofu; 3: perfume fish seasoning (some are sold over time, such as Nanshan perfume fish seasoning), one egg, one star anise, some garlic, one ginger, one green onion and a little monosodium glutamate salt. Teach you how to cook hot pot fish, how to cook hot pot fish is delicious 1: fish is scaled and processed into pieces, and fish bones and fish slices are separated; (The fish seller can act as an agent in this process.) 2: Take out the egg white and mix it with the fish. Of course, the fish needs to be washed when it is bought, hehe! 3: Heat the pot and add oil, about one or two times. After burning the oil, add perfume 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 feel that the fish can be covered when it is put in; 6: After the water boils, put the fish bones and fish heads, wait for one minute, and then put the fish fillets; Add celery when it is cooked at 7: 5 and tofu when it is cooked at 8: 00; 8. Add monosodium glutamate and little salt when the pot is taken out (if there is salt in perfume fish, adjust it according to your mouth and stomach). Tip: 1: the function of egg whites: the fish tastes good, and the fish melts. 2: the function of celery: it is fragrant. Eat some celery when eating fish, and mix it with muddy elements. The practice of cold pot fish in Chongqing introduces the cuisine and its effect in detail: hot pot recipe
Chongqing cold pot fish production materials: Ingredients: Pixian watercress 8 kg, pickled pepper 10 kg, Ciba pepper 5 kg, pickled ginger 4 kg, pepper 1.5 kg, onion 1 kg, ginger 1 kg. Teach you how to cook Chongqing cold pot fish, how to cook Chongqing cold pot fish is delicious. Heat cooked vegetable oil, chicken oil and lard to 70% heat, stir-fry ginger, garlic and onion to taste, remove ginger, garlic and onion, and then stir-fry Chili, pickled pepper and watercress (finely chopped respectively) and soaked ginger evenly.
Formula and production of soup:
≮ Soup material ≯
Base material 1 kg, ginger slices, garlic slices and onion segments 80g each, pickled mustard tuber slices150g, pickled cabbage150g, chicken essence 20g, fresh soup 4kg, old oil 3kg, white soup 2.4kg, celery segment and coriander segment 50g each.
Soup preparation method
Heat the old oil to 80% heat, stir-fry the ginger slices, garlic slices and onion slices until fragrant, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour in the white soup to boil, and sprinkle with celery slices and coriander.
≮ Dip formula ≯
Crispy soybean 1 g, diced cabbage 2g, chopped green onion 3g, minced coriander 3g, and finely diced green pepper 5g. Add the soup in the pot 1 0g and add monosodium glutamate1g to get the final product (one serving).
How to eat
The chef sliced the fish slices, added salt, monosodium glutamate, egg white and starch for sizing, then blanched them in boiling water, and put the fish and the prepared hot soup before serving.
≮ Suitable raw materials for rinsing ≯
Silver carp, grass carp, bamboo shoots, bean products, seasonal fresh vegetables.
Gourmet features
The fish is tender and has a strong taste.