Yantai five spice smoked fish authentic practice
Yantai five spice smoked fish authentic practice, smoked fish is mainly produced from Jiangsu, Zhejiang, Shanghai area, in life there are many people like to eat five spice smoked fish, but the production of five spice smoked fish is not so easy, many people do not do it authentic, the following share Yantai five spice smoked fish authentic practice
Yantai five spice smoked fish authentic practice 11, ready to 2 pounds more than a grass carp, remove scales, gills, gutted, remove the fishy line, the black membrane in the fish belly should also be removed clean This black membrane is harmful things, clean, after it is chopped into uniform blocks, and then add peppercorns, star anise, ginger, scallions, 10 grams of wine, 8 grams of refined salt, 15 grams of five-spice powder, mix well, cover the plastic wrap and put into the refrigerator for 6 hours.
2, six hours later, the fish in the peppercorns, anise, scallions and ginger are picked out and thrown out, and then start a pot to burn a wide range of oil, oil temperature of 40% hot into the fish, fry slowly over a low flame until golden and crispy fish out.
3, the pot to stay in the bottom oil, into the ginger, scallion, garlic cloves, dried chili peppers, sesame leaves, cinnamon, peppercorns, star anise, sautéed flavor, add two tablespoons of water, and then add an appropriate amount of tomato paste, 20 grams of sugar, 5 grams of soy sauce, 3 drops of soy sauce, monosodium glutamate (MSG) 5 grams of chicken essence ten grams of Huadiao wine 10 grams of wine, and then put the fish block in, high-flame juicing, stir-frying evenly out of the pot on a plate, sprinkle sesame seeds can be!
smoked, the ideogram. Jinwen, the top like fire smoke out, the center is the smoke of the sudden (the ancient "window" character), two points indicate that the smoke moss, the following is the flame. The two dots indicate smoke moss, and the bottom is a flame. Original meaning: smoke rising upwards. "Er Ya" "hot, smoked also", "Poetry - Bin Feng - July" "dome choked smoked rats, stuffed with mud households".
The first smoked food processing technology for the purpose of preservation, commonly used in the processing of fish, meat products, has a long history. With the development of refrigeration technology, anticorrosion has ceased to be the main purpose of smoking technology, it makes the product has a light smoky flavor and become unique flavor. The smoked flavor of smoked products is a combination of compounds, of which phenolic compounds are the main components of the formation of smoky products. As the bactericidal and antiseptic effect of smoking itself is very limited.
Smoked fish is mainly produced in Jiangsu, Zhejiang, Shanghai area, as the local New Year's Eve essential food, warming the middle and replenishing the deficiency, with the effect of diuresis, warming the stomach and pacifying the liver, and dispelling the wind. Ming Dynasty "Song's health department" recorded in detail: "the fish for the big Xuan, slightly pickled, burning huller bran, smoked cooked dry. Cure fish slightly pickled, fried in oil, day storm, began to smoke."
Yantai five spice smoked fish authentic practice 2
five spice smoked fish authentic practice and steps
1, materials: mackerel (or pomfret) 500 grams, green onion knots, ginger, 3 spoons of wine, cinnamon, fennel a little bit, a little half a spoon of soy sauce (about 50 grams), 3 spoons of sugar and a half, 1 tbsp of sesame oil, 300 grams of oil (100 grams of real consumption), the raw oil. Half tsp five spice powder.
2, the fish with a diagonal knife method cut into thin pieces, with a portion of green onions and ginger, yellow wine, fine salt, mixing impregnated for 30 minutes to taste, and then frying in hot oil with high heat, until golden brown, crisp texture when fishing.
3, the original pot to leave a small amount of oil, put onion and ginger, yellow wine, cinnamon, fennel, soy sauce, sugar and a small amount of soup (about 50 grams) boiled into a thick viscous five-spice marinade, drizzled with sesame oil, and then immersed the fish into the marinade to absorb the taste, and sprinkled with five-spice powder into it.
Contemporary Smoked Fish Preparation
Early literature suggests that smoked fish originated in the south of the Yangtze River, and gradually spread throughout the country. However, in Suzhou and Shanghai, the information about smoked fish appeared very late, but in Yangzhou, Nanjing generation earlier preserved the process of smoked fish production after 49 years.
Smoked fish from this time period tends to be darker in color and not as sweet. There are still people who make it this way. There are four differences between the latest process and this one:
1. The color changes from black to red. It is mainly with the help of vinegar and ketchup.
2. The amount of sugar is increased. In addition to the traditional white sugar, you can also choose icing sugar, yellow flake pond, honey, maltose.
3. The flavorings are richer, making the taste more layered. Often add the peel, Li Pailin rush juice, Thai chicken sauce, seafood sauce and so on.
4, after the fish is fried, no longer back to the brine firing, but in the hot brine soaked in flavor. If you are looking for a crispy texture, just dip it in the simmering marinade. If it is in order to make the taste more intense, it is necessary to soak for three hours, will make the finished product more full and juicy.
So that cooking is not too much to stick to the standard, but to understand why to do so, in addition to the physical and chemical reasons, the history of the development of dishes, as well as the taste of the region on the aesthetic taste should be understood. Understand the reasoning, naturally, you can learn by example, by analogy.
Method 1
Inputs
1 catty of grass carp, 3 green onions, 5 slices of ginger, 5 tbsp of soy sauce, 1 tbsp of wine, 1/2 tsp of salt, 4 tbsp of sugar, 1 tsp of five-spice powder, 5 cups of oil, 1.5 cups of boiling water. 1.5 cups
Preparation Steps
1, wash and drain the fish, cut into two large pieces from the back, then cut directly into eight diagonal slices (**** 16 slices)
Onion and ginger crushed in a large bowl, add soy sauce, wine, salt, and then put the fish slices into the marinade for about 4 hours (to be turned up and down twice). In order to evenly flavored).
2, after the peanut oil is hot, the fish slices in two batches in the pan fried crisp (each batch of about 3 minutes or so) out of the oil, drain, and then soaked into the hot sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar and add the five-spice powder to mix well) soaked for about 4 minutes.
3. When the second batch of fish is ready to be fried, the first batch of fish fillets soaked in sugar water can be taken out of the plate, and the second batch of fish fillets can be soaked again.
4. Pour the oil out of the fish, pour down the soy sauce sauce in the pot, and add a little sesame oil to boil and turn off the heat, then drop the slices of fish that have been soaked in the sugar water into the pot and turn them over and dip them into the pot for a bit, then put them on a plate, and wait for them to cool down and then serve them up.
Method 2
Ingredients
About one kilogram of mackerel, ginger, green onion, soy sauce, wine, sugar, soy sauce, moderate.
Making Steps
1, fish from the spine longitudinal points, every other fish bone section cut into small pieces with soy sauce, wine marinade for two hours, drain. Burn hot oil, the fish piece by piece into the, deep-fried to both sides of the golden, crispy, fish out. (Frying should not be turned often, so as not to break the fish pieces.)
2, pour out the excess oil, popping scallions, ginger, add a little water, under the soy sauce, sugar, soy sauce, moderate, roll until the juice is thick. Put the fried fish into the thick sauce, mix and stir fry for a few moments, you can plate.