What ingredients are used for raw fish? In modern society, food safety problems always emerge one after another. Many people will choose to prepare their own materials and cook their own meals. For office workers who are short of time, some simple home-cooked dishes are the most convenient. Let's see what ingredients are used in raw fish.

What ingredients are used for raw fish? 1 ingredients: raw fish grass (not houttuynia cordata. ), perilla, Polygonum hydropiper, mint, shredded carrot, shredded papaya, buckwheat, shredded sour radish, shredded pepper, shredded fried taro, onion, shredded galangal, shredded ginger, pumpkin, fried peanuts and chopped green onion. Sauce: peanut oil, soy sauce, pepper.

The raw materials of fish are mainly pomfret, but also carp, and other fish are rarely used. Radish is the most commonly used food, and it can also be replaced by lotus root or Sydney, and spices such as buckwheat head, sour ginger, peanut, sesame, crispy, coriander, lemon leaves, pepper and cinnamon powder can be added.

Add cooked oil, balsamic vinegar, soju, etc. , as the case may be, and can be added or subtracted. Some ingredients are as many as thirty or forty kinds, except peanuts, sesame seeds and crispy cooked food, the rest are eaten raw. The method is quite elegant. Peel and wash the mandarin fish, even the lean meat of the fish should be removed. Wipe the blood with a dry cloth, dry it, and cut it into extremely thin slices with a sharp knife.

Radish, ginger and buckwheat are all cut into filaments and mixed with cooked oil, spices, balsamic vinegar and high alcohol. Some people like to use sauce, depending on their personal hobbies and local habits.

The blanking sequence is different, and finally the crispy skin (also used for fried noodles). Drinking is indispensable for eating fish, and then eating a bowl of porridge. Those who dare not eat raw fish can only eat raw fish cooked in porridge or pick crispy peanuts. It is true that soju and balsamic vinegar also have disinfection effect, but raw fish is not good for the stomach after all.

To make a delicious raw fish, it is often necessary to prepare the ingredients in advance, put the fish in clear water for seven days, and filter out the impurities in the fish. Not eating consumes the fat of fish, making its meat more firm and refreshing.

Secondly, cooking raw fish is the most important step. Chop off the fish tail first, and then buckle the fish gills to achieve the purpose of bloodletting. Scrape the scales off the whole body with a knife and hang for about ten minutes to let the blood flow out of the fish, so that the raw fish will be whiter, tender and sweeter, otherwise it will be bloody.

Knife skill is also the standard to test whether a raw fish is delicious. Old swordsmen usually use the strength of their wrists, and the whole process is very skilled, and they take off and fall in one go. Before the fish could react, their mouths were still open and closed, and all the fish were taken out.

Peeling fish skin is also a very exquisite craft. First cut a small hole in the tail of the fish, and then separate the skin from the fish by hand. The whole raw fish is wrapped in special paper to absorb impurities and blood and water oozing from the fish.

Then I started to cut the main link and put a large piece of raw fish on the chopping block. One hand holds the fish, and the other hand gently slices the fish, keeping it as thin as a cicada's wing every time, keeping the texture in the fish.

There are many kinds of ingredients, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded Chili, soy sauce, chopped peanuts, sesame, shredded Chili and shredded taro. Coupled with oil, salt and sugar, sticky raw fish is delicious.

What ingredients are used for raw fish? 2. How to cook sashimi

First, take the meat from the fish's back. The master began to cut the fish as thin as cicada's wings, so that the small bones of the fish could be cut very thin, and the bones could not be felt at the entrance.

In the process of cooking this raw fish, you can't stick to water all the way. As for the reason, let's guess. Why is this?

Soon plates were as thin as cicadas, and fresh and attractive raw fish appeared in front of us. Does it look appetizing?

A perfect raw fish needs perfect ingredients, and Chaoshan people's concept of food is very thorough here. With so many colorful ingredients, my appetite was hung up before I started eating.

Let's take a family photo and see if such a rich raw fish makes you want to try it.

Wait, the key ingredients of Chaoshan raw fish have come out, which is the secret of Chaoshan raw fish delicious. It is a kind of sticky sauce with Chaoshan characteristics, which is made of Puning bean paste, peanut butter and sesame oil, a special product of Chaoshan. It keeps the delicacy of raw fish to the maximum, makes it more delicious when eaten raw, and perfectly releases the charm of raw fish.

To eat raw fish, first take some of each ingredient and put it evenly in a small bowl.

Pick out the raw fish you like, of course, the bigger the better, so that the taste is full, the aroma is overflowing, and it is particularly satisfying to eat.

It is very attractive to see this raw fish in the bowl.

With this specially prepared seasoning, the aroma is generate, and the saliva can't be controlled.

This is the most classic way to eat raw fish in Chaoshan. When you swallow it with other ingredients, the fresh and smooth fish is mixed with the aroma of various ingredients, which makes people enter a picturesque dream and makes you unable to stop eating.

After eating fish, it is essential to have a cup of famous wine from Chenghai, Shantou. It is said that this can kill parasites in fish. As for whether it can kill parasites, there is no way to prove it, but eating raw fish and having a cup of mellow white wine is a wonderful choice.

What ingredients are used for raw fish? 3 specific methods of raw fish.

Raw fish, the most famous dish in ancient China, is not only a common food in court, but also a daily dish for ordinary people. Jia Sixie's Book of Qi Yaomin in the Northern Wei Dynasty also introduced the preparation and eating methods of raw fish in detail.

Seasoning: peanut oil, soy sauce, Gu Yue powder, sugar, etc.

Ingredients: ginger, fish grass, perilla leaves, lemon leaves, etc.

Method 1: Choose fish.

river fish

Preferably wild river fish. The quality of fish is very important for raw fish, which determines the taste of fish. Fish is crisp and sweet, and the more you chew it, the better it tastes.

Grass carp, bamboo fish, mandarin fish and carp.

These fish can be processed into raw fish, but the bamboo tube fish with thick meat and less thorns is the best. Because bamboo tube fish and osmanthus fish are rarely sold in the market, grass carp is the main one in most cases.

Method 2: Knife Skill

Deliberately make someone bleed.

This is the first process of the whole raw fish. For example, to kill a bigger fish, it is necessary to bleed from the gills and tail at the same time, that is, to chop off the tail and buckle the gills, which is bloodletting.

remove the rust

Is to scrape the scales off the fish. While bleeding, scrape the scales off the fish with a knife or melon handle, and then hang the fish for about ten minutes, so that the raw fish will be white and tender. Otherwise, there must be blood on the fish, which not only has bad senses, but also tastes bad.

Meat lifting

Is to cut the fish from the fish, which is the most critical. You can have more meat and less meat, and the kung fu of the old knife hand is reflected here. Hard wrist, hold your breath, quickly, accurately and maliciously drop a knife according to the fish tail. When the blade is tilted, it will hiss up against the fish ridge, swim close to the cheek, turn the blade, pick it out, climb over the fish back, swim from top to bottom, swim to the fish tail, suddenly stop, raise your hands, and have a fresh and tender meat piece. The whole movement, agile and coherent, in one go. It is often the separation of flesh and blood, and the fish has not woken up. His mouth is still opening and closing and his heart is still beating.

fruit peel

After the fish comes out, carefully wipe off the dirty things on the fish with a very clean towel, and then wrap them in whole fish paper, so as to absorb the water of the fish and keep them dry. Dried fish is refreshing. Peeling fish skin is also very particular. Generally, you gently cut a hole in the tail of the fish, then grab the fish with one hand and pull it with the other hand, and the whole fish skin will be peeled off. After peeling the fish, wrap the fish in special paper for several minutes in the same way to absorb the water and residual blood from the fish. At this time, if the guest is ready to sit down, this process can be omitted and transferred to slicing and loading.

slice up

The key to making sashimi is knife work, and the key to knife work is slicing. Put a large piece of fish on the chopping block, gently hold the large piece of fish in your left hand, gently cut a piece as thin as a cicada's wing in your right hand, and then cut the second piece with a knife between the broken piece and the unbroken piece. The second knife should be cut off, so that the two fish are one. When opened, two pieces of fish are butterfly-shaped and called "Qi Fei".

sabot

Slice the fish, put it on a dry plate, and put the fish slices as thin as cicada wings on the plate one by one. This is the dish. The thinner the fish is cut, the more it can reflect the chef's skill. Cleverly cut fish fillets are neat, smooth and beautiful, just like pieces of ice-carved jade butterflies spreading their wings.

Method 3: How to eat?

In people's way of eating, ingredients: shredded ginger, raw fish grass, perilla leaves, lemon leaves, shredded head vegetables and so on. Usually mixed together. Now all raw fish ingredients are ready-made. As long as you say "whole raw fish", a live fish weighing three or four kilograms can be said to be "mouth watering" in three to five minutes.