Patty cake fish is a traditional Han Chinese dish with strong Hubei local flavor, belonging to E cuisine. It is made of fish as the main ingredient, which is marinated, dried and then fried. It is eaten in the southeast of E region. Paste Fish? has been a hobby.
The production process of patty cake fish1, net fish chopped into long 5 cm, 3 cm wide fish pieces in a small pot, add 3 grams of salt, ginger, scallion white section 5 grams of mixing marinade for 12 hours to take out and dry.
2, frying pan on a high flame, put people 10O grams of sesame oil hot, and then the fish piece by piece under the pan fried to golden brown, add salt, soy sauce, sugar, ginger, yellow wine, dried chili peppers are not, 250 grams of water together with the cooking to the marinade thick, dripping with sesame oil, withdrawing on the scallions on the white section of the plate that is completed.
patty cake fish delicious practicespatty cake fish practices a
1, the grass carp head, cut into small pieces, into a large bowl, add salt, ginger, dried chili peppers, peppercorns, cooking wine and vinegar, grabbed after marinating for more than 2 days;
2, will be marinated fish out of the marinade and fish peeled fish pieces of the fish spread out in the ventilation place, the cool half a day's time to remove the fish surface water;
3, the wind of the fish, the fish, the fish, the fish and the fish, the fish and the fish are not the same, but the fish is not the same. p>
3, air-dried fish pieces, the pot. A small amount of oil, small fire to the fish kang until both sides of the golden pan out of the pan and standby;
4, the marinade fish material water into the pot, add a little vinegar and soy sauce, add a little water, boil boil flavor;
5, the fish back to the pot to slightly burn 2.3 minutes, (remember to turn over the following in the middle) and then big fire juice to start the pot.
patty cake fish practice two
1, the grass carp scaled and gutted and cleaned. Cut off the head, and then cut the fish body into uniform 6 centimeters of small pieces, into a large bowl.
2, put the shredded green onion, ginger and garlic. Use scissors to cut the dried chili peppers into segments and pour them in, then pour in the peppercorns, cooking wine and salt, and mix gently with your hands
3. Put the fish with the seasonings into a Ziploc bag, seal it, and then put it into the refrigerator freezer to marinate for 7 days.
4, 7 days later, take out the marinated fish pieces of thawed fish thawed to half dry, the fish on the seasoning peeled off, put into a small bowl standby.
5, put a little oil in the pot, low heat to seventy percent of the heat, under the fish kang fish. Fish kang until both sides of the golden brown, fish out.
6, the fish marinade ingredients into the pot, add soy sauce, and sugar, and a little cold water. After 20 seconds of high heat, the fish back into the pot, cover the pot with a lid and burn for 2 minutes, open the lid on high heat to reduce the juice, and then cook a few drops of vinegar before leaving the pot, to enhance the freshness of the fish to maintain the aroma. Sprinkle some sesame seeds on the plate.
Mochi fish practice three
1, the wax fish cut into 2 cm wide pieces.
2. Soak it in warm water for 30 minutes.
3. Drain and drain on kitchen paper towels.
4, white granulated sugar mixed with a little water and the first soy sauce.
5, then add vinegar, mix well as a sauce.
6, frying pan with a moderate amount of oil, burned to 7% of the heat, the pieces of preserved fish placed skin-side down.
7, fry until golden brown on both sides and drain.
8, another pan add a little oil, hot, add pepper, dry chili pepper sautéed.
9, and then into the garlic, ginger, green onion stir fry for a moment.
10, into the preserved fish pieces stir-fry, and finally add a good sauce, stir-fry until the soup gradually dry, out of the pan sprinkled with chopped green onions can be.
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