Sauerkraut Fish Fillets
Recipe Description
Vegetable fish is also a common practice in Sichuan cuisine. There are many kinds of seasoning packets for pickled fish on the market, some are salty, some are spicy, and some have a heavy ginger flavor, which is not very suitable for the taste of southerners. The best thing is to choose the one from Chengdu, and I usually don't use it for the battered fish and chips, I just use it myself and improve it to suit my taste.
Materials
live blackfish (raw fish) a (more than a catty), silver sprouts half a catty, pickled fish packets
Practice
1. the fish cleaned and removed the head and tail and keel belly spines (stir-fried and simmered soup until the color of the white), take the fish meat cut into thin slices, plus wine
2.
2. Start a small frying pan, the cleaned silver sprouts stir-fried a few times into a large bowl as a base.
3. Put a little oil in the pot, the sauerkraut (half a packet or so) sautéed and added with fish bones simmering 'soup, boiling seasoning, pouring into the battered fish fillets, gently pushed under the fish fillets color white that is the start of the pot, sprinkled with a little white sesame seed garnish to add flavor.
Sauerkraut and Fish Fillet Soup
Recipe Description
The soup is sour and fresh, slightly spicy and not greasy; the fish fillets are tender and smooth, which is an authentic Jiangfu dish. If you have the symptoms of cold and flu in autumn, you will be sweating and refreshed after eating it.
Ingredients
1 small grass carp (about 700g), 250g sauerkraut, 8 chopped pickled bell peppers, 1 tablespoon of grated ginger, 1 tablespoon of chopped green onion, 1 egg white, 2 teaspoons of white pepper, 1 teaspoon of sugar, 1 teaspoon of salt, 1 tablespoon of oil. 1 tablespoon (15ml) of oil, 1 tablespoon (15ml) of white wine, 3 bowls (750ml) of stock (or water)
Practice
Remove the gills and fins of the grass carp, chop off the head, and slice off the two big slices of meat with the knife flat. Fish head and fish main bone slightly cut pieces, placed in a container. The fish net meat then sliced into small thin slices, another container.
Pour white wine into the fish bones and fish slices (to remove the fishy odor) for 5 minutes, then rinse with water. Add egg white, salt, sugar and white pepper (1 teaspoon, 5g) and marinate for 10 minutes.
Squeeze the pickle and cut into 2cm wide pieces.
Heat the oil in a frying pan over high heat (to 8 minutes hot), pour in the pickled sauerkraut and stir-fry for 2 minutes, add the stock (or water), season with salt and ginger and boil for 6 minutes (this process can cook the acidity in the pickled sauerkraut into the soup, and also reduce the salty flavor in the pickled sauerkraut).
Add the seasoned fish bones to the boiling pot and cook for 5 minutes to taste the white broth. Then put the fish fillets flat into the boiling broth and cook for 1 minute. Bring to the boil again and serve in soup pots.
Heat the oil in a wok over high heat until very hot. Pour in the chopped bell pepper and stir-fry to release the flavor, then pour over the top of the fish soup and garnish with chopped green onions.
Tips
Fish fillets must be scratched with egg white to make them tender. Avoid using starch, otherwise the soup will become cloudy when cooked.
Fish bones and fish slices should be placed in the pot separately, so as not to undercook the fish bones, fish slices are not shaped.
Pickled artichokes should be stir-fried for 2-3 minutes on high heat and oil until fragrant, and then immediately dripped on the surface of the soup of fish fillets that have been made, so that the flavor of the pickled peppercorns can be quickly integrated into the soup, which ensures that the soup will look good.
Sauerkraut fillets
Main ingredient: 1000 grams of grass carp, 200 grams of soybean sprouts
Ingredients: 200 grams of sauerkraut, pickled peppers 10 or so, finely scented green onions 10 grams, 3 slices of ginger, 5 cloves of garlic, 1 cinnamon, 1 anise, 6 dried chili peppers, about 10 peppercorns, 1.5 teaspoons of salt, 1 teaspoon of chicken broth
Fish marinade: 2 tablespoons of cooking wine, 1 tablespoon of cornstarch, 1 egg white, 1 teaspoon of salt
Methods
1, the bones of the fish pick out Set aside. Marinate the fish fillets in the fish marinade for about 15 minutes.
2, soybean sprouts washed, into the pan fried to 5 mature, into the container cushion bottom spare.
3, prepare the ingredients: sauerkraut cut small breaks, hot pot into the vegetable oil, put onion, ginger, garlic, anise, cinnamon, pepper, dried chili pepper burst incense.
4, under the sauerkraut and pickled peppers, small fire stir fry flavor, add broth boil.
5, the fish bone fish tail into the stew for about 10 minutes, and then put the fish slices into the hot cooked.
6, add chicken essence and salt to taste, and fish out the fish and ingredients inside into the container.
7, strain the soup base into, and then drizzle with hot oil, persimmon peppers, red peppers garnish can be served.
Sauerkraut fillet
Materials
1 tail of fresh fish 1250 grams, pickled bok choy 200 grams, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of pickled red chili, 1500 grams of fresh broth, 5 grams of Szechuan salt, 50 grams of mixed oil, Pepper 3 grams, 15 grams of cooking wine, 1 gram of pepper.
Practice
1, fresh fish by dissecting and killing, remove scales, fins, gills and viscera, wash, with a knife blade under the two fans of fish, another fish head split, fish bone chopped into
1.5 cm size of the block; pickled bok choy a little bit of washing, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; soaked red pepper crushed into fine powder.
2, the pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger slices, pepper grains burst out of the flavor, and then under the pickle stir-fried, mixed with fresh broth boiled.
3, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Sichuan salt, pepper seasoning, continue to simmer.
4, the fish oblique blade into 3 mm thick skinned fish slices, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate code flavor.
5, and then break the shell of the egg, pour the egg white, mix well so that the fish slices wrapped in a layer of egg white, and then gradually shake the fish slices, put into the simmering fish soup pot.
6, another pot on the fire, under the oil burned to fifty percent hot, under the bubble pepper stir-fried flavor, immediately poured into the soup pot to cook a few minutes until the fish slices break raw, under the MSG to enhance the flavor and freshness, from the pot poured into the soup bowl that is complete.
Kiwi, known as the king of vitamin C, is a delicious fruit that many people like to eat most. But when most people eat kiwifruit, they will remove the peel and eat