I don't know when the fish was divided into three, six, nine and so on. Chub is at the end of a class, once it is because of the good quality and cheap and favored by people. Now the glorious days are gone, almost no one asked for it. Looking at the aquatic market, freshwater fish, saltwater fish are countless. Numerous fish, no thorns or few thorns, no fish scales of the fish is more popular. The chub is small with a lot of thorns and tiny, large family can not eat, so it is always the fishmonger left the most of a kind of fish.
Chub, also known as chub, chub, etc., is a kind of freshwater fish, in most parts of China's waters. It is also one of the four major fish in China, in addition to being edible can also be used to purify the water quality and so on. The flesh of the silver carp is a little rough compared to the yellow bone fish and perch, but it is still very tender and delicious. It is not high in fat and is rich in protein, vitamin A, vitamin D, and vitamin E. It can be roasted or cooked. Chub can be braised, boiled, marinated, grilled and served, and so on.
Some people say that chub, no matter how to cook, eat always have a fishy flavor. In fact, any fish, regardless of whether it lives in seawater or in freshwater, as long as your practice is not right, more or less with a trace of fishy flavor. Chub is no exception, which is one of the reasons why some people don't choose to consume it. Baomao today to share with you 3 tips to do chub, the fish to eat smooth and tender flavor is not fishy.
The main ingredients used in this fish today are chub, onions, tofu skin, white jade mushrooms, etc. Simply wash and cut, then stew for a while on the table. There are plenty of ingredients for a family of all ages to find a favorite. Take a look at the specific practice, learn to show your family a hand.
Home version of beer casserole fish
Ingredients to prepare: chub 1, tofu skin 1, onion half, millet peppers, green onions, ginger, chili sauce 2 tablespoons, cooking wine, flour, soya sauce, old soya sauce, 1 can of beer, salt, cooking oil, parsley, pepper
① we chub fish scales, gills, fish guts and so on, remove. Rinse it. Add 1 tablespoon of flour and rub the fish inside and out for a while and rinse again. We cut off the piece of the belly of the fish and then cut it into small pieces and put it into a bowl. The rest of the fish can be made into a separate dish, the belly of the fish here has fewer spines and is suitable for young and old.
Tips:Fish has a fishy odor is caused by a variety of reasons, we can not use water to wash the fish viscera, fish body mucus, blood and other impurities thoroughly clean. Flour has a strong adsorption capacity, use it to rub the fish, so you can remove most of the fishy odor very well.
② We add salt, green onion, ginger, cooking wine, soy sauce, old soy sauce, pepper to the fish, mix and marinate for a while. Marinating the fish for a while not only removes the fishy smell, but also flavors it quickly.
③ marinate for about 20 minutes, we add a little cooking oil, mix again. Here add oil to prevent the fish from losing a lot of water during the cooking process, but also make the fish look oily and appetizing.
④ We rinse the tofu skin with water and cut into long strips. Remove the skin of the onion, scrub it well and cut it into julienne strips. The white jade mushrooms are also rinsed well and placed on a plate.
⑤ Prepare a pot and spread the onions on the bottom. This way, when heated, the flavor of the onion radiates out as the temperature rises, and the deodorization effect is better.
⑥ We then lay the white mushrooms on top of the onions, or you can use enoki mushrooms. White mushrooms have enough water and will analyze the water out during the cooking process so that they won't get mushy even when the heat is high. Also the freshness of the white mushrooms will be transferred to the fish through the steam, giving it an extra layer of flavor.
⑦The tofu skin is placed on top of the white jade mushrooms, the tofu skin absorbs a lot of water. The water precipitated by the white mushrooms during the cooking process is absorbed by the tofu skin, and the tofu skin does not taste dry, but also has a hint of fresh flavor.
⑧ remove the green onions and ginger, the fish flat on the top.
⑨ pour a can of beer along the side of the pot, add 2 spoons of chili sauce on the fish, and finally sprinkle some millet pepper. Turn up the heat to high and bring to a boil, then reduce the heat to medium-low.
⑩After about 10 minutes of cooking, all the chili sauce on the surface of the fish is incorporated into the broth. We sprinkle some salt to taste and continue to simmer over medium heat for a while.
(11) When the tofu skin looks soft and tough, sprinkle some cilantro to garnish and continue to simmer for 1 minute.
(12) We carefully pour the fish and tofu skin etc. from the pan into the casserole and simmer for a minute before serving.
Tips for moms and dads
This homemade version of fish in beer casserole is finished, doesn't it look easy? Do you see the 3 tricks?
(1) The fish has a lot of impurities and needs to be rubbed with flour repeatedly. Direct rinsing with water is not clean, and it is difficult to remove the impurities between the crevices of its bones. We'd better scrape the back of the fish with the back of the knife before sprinkling the flour, so that the wash is cleaner.
(2) The fish should not be put directly into the pot, it needs to be marinated in advance. The marinade can not only make the fish flavorful but also play a good deodorization effect.
(3) Stew a little longer, because add enough beer. Stew slowly over medium-low heat, and the process of stewing not only removes the fishy smell, but also allows the fish to be flavored.
Conclusion: chub so that the fish is not fishy and not firewood, suitable for young and old. Master these few tricks, no matter how to do chub, it is delicious. I am a baby mom, a working person who likes to pound meals. I am tired and happy to be around the stove, pots and pans every day. I will do my best to share my family's three meals and four seasons to give you a reference, as well as a record of my lost youth, and I look forward to talking with you below the comments.