The authentic recipe of Yantai five-spice smoked fish. The authentic recipe of Yantai five-spice smoked fish. Smoked fish is mainly produced in Jiangsu, Zhejiang, and Shanghai. Many people like to eat five-spice smoked fish in life, but making five-spice smoked fish is not that easy. Many people

The cooking is not authentic. Let’s share the authentic recipe of Yantai five-spice smoked fish. The authentic recipe of Yantai five-spice smoked fish 1. Prepare a grass carp weighing 2 pounds, remove the scales, gills, internal organs, fishy threads, and remove the fish belly.

The black film should also be removed. This black film is harmful. After cleaning, chop it into uniform pieces, then add peppercorns, star anise, ginger slices, green onion segments, 10 grams of cooking wine, 8 grams of refined salt, and 15 grams of allspice.

Gram, stir evenly, cover with plastic wrap and refrigerate for 6 hours.

2. After six hours, pick out the peppercorns, star anise, green onion and ginger from the fish and throw them away. Then heat the oil in a pan. Add the fish pieces when the oil is 40% hot. Fry slowly over low heat until golden and crispy. Take it out.

3. Leave the oil in the pot, add ginger slices, green onion segments, garlic cloves, dried chili peppers, bay leaves, cinnamon bark, peppercorns, and star anise. Stir-fry until fragrant. Add two spoons of water, then add an appropriate amount of tomato paste and 20 grams of sugar.

, 5 grams of light soy sauce, 3 drops of dark soy sauce, 5 grams of MSG, 10 grams of chicken essence, and 10 grams of Huadiao wine. Then put the fish pieces in, reduce the juice over high heat, stir-fry evenly, and serve on a plate. Sprinkle with sesame seeds and serve!

Xun, a knowing word.

The bronze inscriptions look like fire smoke coming out from the top, with a smoke protrusion in the middle (the ancient word for "window"), two dots representing smoke moss, and flames below.

Taken together, it's like smoke.

Original meaning: Fire smoke rising upward.

"Erya" "scorching heat, smoke", "Poetry·Binfeng·July" "The sky suffocates the smoked rats and pushes them towards Yihu".

The smoke treatment technology of food was first used for the purpose of preservation and is often used in the processing of fish and meat products. It has a long history.

With the development of refrigeration technology, preservation is no longer the main purpose of smoking technology. It gives the product a light smoky flavor and unique flavor.

The smoky flavor of smoked products is formed by a variety of compounds, among which phenolic compounds are the main components that give the products a smoky flavor.

Since the sterilization and antiseptic effect of smoking itself is very limited, the processing of related foods will include curing before smoking, dehydration and drying during and after smoking.

Smoked fish is mainly produced in Jiangsu, Zhejiang, and Shanghai. As a must-have food during the local New Year, it can warm the body and replenish deficiency, and has the effects of promoting dampness, warming the stomach, calming the liver, and dispelling wind.

The Ming Dynasty's "Song Family Health Ministry" recorded in detail: "The fish is treated as Daxuan, lightly salted, burned with rice bran, smoked and dried. The fish is lightly salted, fried, exposed to the sun, and then smoked." Yantai

Authentic recipe for five-spice smoked fish 2 Authentic recipe and steps for five-spice smoked fish 1. Ingredients: 500 grams of herring (or pomfret), appropriate amount of onion knots and ginger slices, 3 spoons of rice wine, a little cinnamon and fennel, half a spoon of soy sauce (about 50 grams)

), 3 and a half spoons of sugar, 1 spoon of sesame oil, 300 grams of raw oil (actual consumption: 100 grams), and half a spoon of five-spice powder.

2. Cut the fish into thin pieces with a diagonal knife, marinate with some green onions, ginger, rice wine, and fine salt for 30 minutes to add flavor, then fry over high heat until golden brown and crispy in texture, take it out.

3. Leave a small amount of oil in the original pot, add onion, ginger, rice wine, cinnamon, fennel, soy sauce, sugar and a small amount of soup (about 50 grams) to boil into a thick and sticky five-spice marinade, pour in sesame oil, and then dip the fish pieces

Let the marinade absorb the flavor, then sprinkle with five-spice powder and serve.

Contemporary methods of making smoked fish Judging from early literature, smoked fish originated in the Jiangnan area, and then gradually spread to all parts of the country.

However, no matter in Suzhou or Shanghai, information about smoked fish appeared very late. On the contrary, it was Yangzhou and Nanjing that preserved the smoked fish production process 49 years later.

The smoked fish during this period is often darker in color and not very sweet.

There are still people who make it this way.

Compared with this, the latest technology has four differences: 1. The color changes from black to red.

Mainly with the help of vinegar and tomato sauce.

2. Increased sugar consumption.

In addition to traditional white sugar, you can also choose rock sugar, yellow piantang, honey, and maltose.

3. The seasonings are richer, making the taste more layered.

Frequently added are tangerine peel, Li Pai Lin Ji juice, Thai chicken sauce, seafood sauce and so on.

4. After the fish is fried, it is no longer returned to the brine for cooking, but soaked in the hot brine to absorb the flavor.

If you are looking for a crispy texture, just dip it in the prepared marinade.

If you want to make the taste richer, you need to soak it for three hours, which will make the finished product more plump and juicy.

Therefore, when it comes to cooking, you don’t have to stick to standards, but you need to understand why you do it. In addition to physical and chemical reasons, you must also understand the history of the development of dishes and the aesthetic taste of the local region.

Once you understand the truth, you will naturally be able to draw inferences and draw parallels.