● Grilled fish with black bean sauce
50 grams of Yangjiang Douchi, 60 grams of chopped green onion, 25 grams of garlic rice and 25 grams of red pepper rice.
250 grams of bean sprouts, 20 grams of celery or loofah.
Seasoning salt15g, cooking wine 40g, mixed sauce100g, spicy oil 50g and scallion oil120g.
Mixed sauces: seafood sauce, zhuhou sauce10g each, sweet noodle sauce and oyster sauce15g each, and secret grilled fish sauce (50g).
The applicable object is salty, fresh and slightly spicy, and it is suitable for sale in major cities across the country.
● Dried bamboo shoots grilled fish
Dried bamboo shoots with soaked heads160g, green pepper strips 40g, red pepper10g.
Side dishes: 250g of soybean sprouts and 20g of celery.
Seasoning salt15g, cooking wine 40g, spicy oil 50g, scallion oil120g, cumin 20g, and mixed sauce100g.
Applicable objects are salty and slightly spicy, with a strong smell of dried bamboo shoots, especially suitable for promotion in Jiangsu, Zhejiang, Fujian and Guangdong.
● Grilled fish with olive vegetables
0/50g of head olive/kloc-,50g of green and red pepper segments.
The side dish is grilled fish with dried bamboo shoots.
Seasoning with dried bamboo shoots and grilled fish.
The applicable object is salty and slightly spicy, with the fragrance of olive, especially suitable for diners in Jiangsu, Zhejiang, Fujian and Guangdong.
● Grilled fish with pickles
200 grams of pickled cabbage, 30 grams of green and red pepper pieces.
The side dish is grilled fish with dried bamboo shoots.
The seasoning is the same as the grilled fish with dried bamboo shoots, except that 40 grams of Chili noodles are added.
Remarks Kimchi includes pickled ginger, pickled radish and pickled cabbage, and the ratio can be adjusted according to the preferences of local diners.
The application object is spicy and sour, especially suitable for promotion in northern cities.
● Grilled fish with Chinese sauerkraut
200 grams of pickled cabbage, 50 grams of green and red pepper rings.
The side dish is grilled fish with dried bamboo shoots.
Seasoning with dried bamboo shoots and grilled fish.
Applicable objects are especially suitable for promotion in the north.
● Spicy grilled fish
Dried Chili150g, chives 50g, sesame 5g.
The side dish is grilled fish with dried bamboo shoots.
Sauce with pickled vegetables and grilled fish.
The application object is full of spicy taste, especially suitable for recommending to northern diners.
● Spicy grilled fish
50g of green and red peppers, 80g of peanuts, and 0/0g of salt and pepper/kloc.
The side dish is grilled fish with dried bamboo shoots.
The seasoning is grilled fish with dried bamboo shoots, and 20 grams of Chili noodles are added.
The application object is salty and slightly spicy, especially suitable for promotion in cities that are not used to spicy food.
● Mustard grilled fish
Head mustard150g, wild pepper 30g, green and red pepper 25g each.
The side dish is grilled fish with dried bamboo shoots.
Seasoning with dried bamboo shoots and grilled fish.
Applicable objects are especially suitable for promotion in cities that cannot eat spicy food.
Low pickled pepper whole fish
50g of crystal garlic, 0g of pickled pepper100g, 20g of chopped green onion.
The side dish is grilled fish with dried bamboo shoots.
8 g of seasoning salt, 60 g of pickled pepper mixed sauce, 7 g of cumin, 0/0 g of cooking wine and pepper noodles, and 80 g of spicy oil.
Mix 5 grams of pickled pepper sauce, 5 grams of seafood sauce, 5 grams of sweet noodle sauce, 3 grams of barbecued pork sauce and 47 grams of secret grilled fish sauce and mix well.
Applicable objects are especially suitable for promotion in northern cities.
One-step slaughter
Slaughter the fresh perch, clean it after bleeding, cut it from the back, keep the abdomen connected, make the fish flat, and then cut a flower knife on the fish.
The second step is pickling
Take purified water 1 kg, add 50g of onion and ginger slices, 50g of cooking wine and brandy, 20g of pepper noodles, 20g of monosodium glutamate, chicken essence and salt-fire chicken feed, 30g of cumin powder and chili powder, 300g of soy sauce, 5g of lemon juice15g, and 20g of soy sauce.
The third step is baking.
Spread the salted fish on a special grilled fish clip, put it on a charcoal grilled fish stove, and turn it every two or three minutes to heat it evenly. When the water in the fish body is slightly dry, brush the fish oil for the first time, brush the fish juice again after about 1 minute, continue to roast, brush the fish juice again, repeatedly roast until it is mature, and finally brush the fish oil again, sprinkle the fish ingredients at the same time, and put the fish in a stainless steel plate. Because the water and oil of fish will be partially lost in the roasting process, it is necessary to brush oil and juice in time.
● The grilled fish oil is made of salad oil 60g, onion oil 250g and peanut oil100g.
● Grilled fish juice is prepared with 400g onion ginger juice, 5g white sugar and rice vinegar, 30g oyster sauce, 20g honey10g apple vinegar, 25g mash juice and 2g salt.
● For grilled fish, 200g of millet pepper noodles, 30g of spiced powder and pepper noodles, 3g of thirteen spices and cumin powder15g, 3g of curry powder10g, and 3g of salt are mixed evenly.
Step 4: stir-fry the bottom material.
At present, the grilled fish sold in our hotel has two kinds of bottom materials, one is pickled pepper flavor, and the other is spicy and spicy, both of which are acceptable to diners all over the country. Let's introduce them to you respectively.
● When the pot with pickled peppers is on fire, add salad oil100g, onion slices, ginger slices and garlic slices 5g each, add two gold bars of peppers and Merlot Chili sauce 20g each, pickled bell peppers and millet chili pieces 0g each15g, stir-fry with low fire, add 500g of broth and 5g of medicinal powder, and then add. Boil over low heat until fragrant, thicken with wet starch, pour over the fish, sprinkle with 8 grams of fresh pepper, heat 200 grams of sesame oil, pour over the fish, sprinkle with 5 grams of sesame seeds and 30 grams of chives, put it on a special oven, and light it to serve.
Low spiced spicy pot on fire, add 50 grams of spiced red oil to heat, add 20 grams of ginger slices and garlic seeds, 30 grams of Ciba pepper, stir-fry with low fire, add 20 grams of bean paste and Merlot spicy sauce, stir-fry with low fire, then add 500 grams of fresh soup, and add 13 spices 10 grams. When the pot is on fire, 200 grams of sesame oil is injected, and when it is heated to 40%, 50 grams of dried pepper and 30 grams of green pepper are added, and then 30 grams of scallion, sesame 10 grams and 50 grams of onion pieces are added, and stir-fried with low fire. Take out the pot and pour it into a plate, and sprinkle with 30 grams of fried crispy peanuts and coriander/kloc.
● Mix 50 grams of thirteen spices and cumin powder, 30 grams of curry powder and 5 grams of maltol.
● Put 2kg of salad oil into a five-sesame oil pot, and when it is heated to 40%, add100g of onion and ginger slices (or a little dried onion can be added), simmer until fragrant, add 30g of Zanthoxylum bungeanum,10g of cassia bark and Amomum villosum, 2 star anise and 5g of clove, simmer until fragrant.
Remark: When frying the base material, the fresh soup should not be too much, and it is better not to reach the fish body13. After eating grilled fish, you can also add fresh soup and rinse other raw materials, which is a dining form combining grilled fish and hot pot.
● Spicy grilled fish
The selling point is spicy, salty, fresh and fragrant, and the smell of red dried Chili peppers comes to the nose, which greatly increases people's appetite, and then the hemp smell will make your lips feel like dancing. This grilled fish is suitable for promotion in cities that love spicy flavor.
Raw grass carp 1 strip (weight about1250g).
20g of onion and celery, 50g of pepper and 60g of dried pepper.
250 grams of bean sprouts, 20 grams of celery and 50 grams of tofu skin.
8 grams of seasoning salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 0/0 grams of Chili noodles/kloc-0, and 80 grams of spicy oil.
Make 1. Slaughter and clean the fish, slice it from the abdomen (the fish body is continuous), cut the fish body and the fish bone after removing the internal organs, cut a flower knife on the inside of the fish, and marinate it in cooking wine 10 minute. 2. Put the fish on the grilled fish stove, clip it with a grilled fish clip, sprinkle with 3g of salt, bake with charcoal fire for 1 min, turn the fish upside down, sprinkle with 3g of salt, bake for 2min, brush it with spicy sauce, and then sprinkle with cumin and Chili noodles; Turn it upside down and treat it the same way, then bake it on both sides for 1 min, turn the small plate upside down on the fish, and take out the whole fish. 3. side dishes and water; Put 30 grams of spicy oil in the pot, heat it until it smokes, put the blanched side dish in the pot, add 2 grams of salt, stir-fry until fragrant, put it in a stainless steel plate, and spread the roasted fish on the side dish. 4. Add the remaining spicy oil into the pot, heat it until it starts to smoke, stir-fry it with the feeding head, pour it on the fish after taking it out of the pot, and put the stainless steel plate on the table of a small charcoal stove.
Before the key fish is roasted, it is best to brush a little sesame oil on the grilled fish clip and the fish body to avoid adhesion between the grilled fish clip and the fish body.
● Spicy sauce Sichuan Youlian brand spicy sauce and secret grilled fish sauce are mixed according to the ratio of1:1.
Note: When the fish is pickled, onions and other small materials or spices that can remove fishy smell can be added according to the local flavor.
Zhuge grilled fish adjuvant
Zhuge Grilled Fish won the "Jinding Award" at the 6th Food Festival in China, and Chongqing Zhuge Grilled Fish spread all over the country, with branches in various provinces. The biggest feature of grilled fish is the use of barbecue and old oil. First, the raw materials are marinated to taste, then roasted to maturity in 1989, and finally poured with old oil and fresh soup, so that the finished dish not only has the fresh fragrance of raw materials in this province, but also has a unique burnt fragrance and flavor. Moreover, the finished dish is served with an alcohol stove, and diners can continue to rinse vegetables and others after eating the fish, which has a unique flavor. At the request of the vast number of netizens, I will disclose it exclusively.
formula
Ingredients: about a catty and a half of fish, celery festival15g, cucumber15g, and shredded coriander, red pepper and shallot 5g each.
Seasoning: dried pepper 100, dried pepper 15, Pixian watercress100g, old oil 200g, monosodium glutamate chicken essence10g, cooking wine10g, salt 5g, and fresh spicy chicken.
Production method: after killing a fish, scale it, cut off the internal organs from the back, wash it, cut a flower knife, and add 5 grams of wine, salt and monosodium glutamate for 0/0 minute.
Two: the fish is grilled on the grill for 10 minute to nine ripe, and then brushed with a layer of old oil (the number of times of brushing oil can be changed according to the actual operation, and it is generally best to master it twice, the first time when the fish is grilled for five to six ripe, and the second time when it is about to be cooked, so as to ensure that the fragrance of the oil can fully enter the fish), and then sprinkled with cumin powder and grilled for a little 1 minute.
Three: Put one or two mixed oils (half lard and half vegetable oil) in the wok, stir-fry the ginger and garlic bean paste and Yongchuan beans with medium heat, add the remaining old oil, fresh spicy chicken paste and fresh soup, then add chicken essence and white sugar to taste, and finally bring the celery and cucumber festivals to a boil and pour them into the fish bowl.
Four: put 30 grams of mixed oil in another pot, heat it to 50%, stir-fry dried Chili peppers in medium heat, pour them on the fish, and add shredded onion, coriander and red pepper to decorate them.
Tip:
When cooking this kind of food, you need to pay attention not to bake too strongly (using a special grill and charcoal as fuel), and the flame can be kept slightly yellow, which will burn the raw materials; Moreover, the whole baking process should constantly turn over the raw materials to make them evenly heated.
Old oil is the most important seasoning for this kind of roasted vegetables. The following is the formula of old oil:
Raw materials: 2,500g vegetable oil, 2,000g butter1000g salad oil, 250g chicken oil1000g dried pepper, 50g green pepper, 50g lard1500g pixian watercress1500g. 50 grams of cinnamon, 50 grams of fennel, 25 grams of Amomum tsaoko, 25 grams of Arnebia euchroma, 0/0 grams of geranium/kloc-,0/0 grams of vanilla/kloc-and 5 grams of clove.
Method: 1, vegetable oil, salad oil and chicken oil are respectively cooked (it tastes better after being cooked); Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and wring them into paste to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Star anise, rhizoma kaempferiae and cinnamon are broken into small pieces; The fruit and grass are broken.
2. Put the vegetable oil, salad oil and chicken oil in a wok on medium heat, cook them, add the butter to boil, add the ginger, garlic cloves and scallion until fragrant, then add the watercress, Zanba pepper and green pepper in Pixian county, and stir-fry slowly with low heat for about 1- 1.5 hours.
3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Arnebia euchroma, fragrant leaves, herbs and cloves, and continue to stir-fry for about 15-20 minutes with low fire. When the spice color in the pot becomes darker, add rock sugar and mash juice, and slowly cook with low fire until the water in mash juice completely evaporates (that is, when there is no steam). At this time, the pot end is separated from the fire mouth, and the lid is covered until the raw materials in the pot are cooled, and the layer of oil floating on the surface is old oil.