Practice
Braised tongue fish
Main ingredient: tongue fish 750 grams
Seasoning: sesame oil, eggs, soy sauce, flour, green onions, parsley, ginger, wine, rice vinegar, salt, peanut oil
Practice:
1.first scrape the fish scales, and then remove gills, viscera, salt, wine, soy sauce, and mixed evenly. 2. A large onion half cut into thin julienne, half cut into segments. Ginger beat scattered, cilantro cut into segments, eggs in a bowl and stirred evenly. 3. frying spoon into the peanut oil, on the fire until 60% hot when the tongue fish stick on a layer of flour, and then hang a layer of egg liquid, into the oil, fried until the eggs are cooked out. 4. spoon peanut oil, sautéed scallion segments, ginger, to be stir-fried after the aroma, into the wine, chicken broth, salt boiling, skimming off the floating foam, and then into the deep-fried fish, high-flame boil, change to a light fire 5. Finally, the high fire until the boil juice, add rice vinegar, sesame oil, served on a plate, sprinkled with shredded green onions, cilantro that is complete.
Features: the fish soup is light yellow, bright and thick flavor, strong aroma, golden yellow fish pieces in the soup and floating in the soup surface of the coriander, appear very light.
Key:
1. Selection of materials to be fresh, plus seasoning marinade time should not be too long. 2. The temperature of the oil is maintained at 60% hot as well, the oil is too hot egg color will become old, sticky flour to be uniform, not too thick. 3. Stir frying onions, ginger, best to use cool oil stir frying, so that the oil is slowly immersed in the onions and ginger, so as to avoid too high a temperature of the oil, so that the onions, ginger, lose the flavor of the onions and ginger paste.
Fried tongue fish
Main ingredient: tongue fish
Applications: salt, sugar, pepper, monosodium glutamate (MSG), cooking wine, green onion and ginger, dry starch
Making:
1. tongue fish scales and viscera washed and drained.
2. Cut the fish on both sides and marinate with salt, sugar, pepper, monosodium glutamate, cooking wine, green onion and ginger for 10 minutes to taste.
3. Fish pat dry starch on both sides, into the 5 into the hot oil pot, fry until both sides of the golden brown.