One: What do you mean by "fishing for mixed juice"?
"Fishing for juice" is a Cantonese sentence, which means bibimbap with vegetable juice when eating. More often, it is because this dish tastes very good, and even the soup of this dish is eaten with the rice, and there is nothing left. "Fishing for juice" means fishing for juice.
Later, "fishing for juice" further developed and abandoned the original meaning of "fishing for juice".
The original "fishing for juice" developed into "fishing for mixed juice" and "fishing for side dishes", that is, making a series of dishes based on different raw materials, such as bird shells, sea sausages, conchs, octopus, sea cucumbers and fish fillets. Venetian blinds, bean skin and other general raw materials can also do the same.
What raw material is called "fish juice"? For example, you mentioned "fishing preserved eggs, fishing skins, fishing wings, etc."
Because there are abundant seafood in the south, there are more "juices" in general seafood. Especially for the original seafood, the chef can take out all kinds of flavors, dip them in all kinds of iced dishes, or pour the flavors directly on the prepared iced dishes;
Two: all kinds of fish sauce seasonings:
According to the different raw materials, there will be corresponding juice to match. The following are the main types of "fishing juice":
1. Salty juice: made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup, white and delicious. Suitable for mixing chicken, shrimp, vegetables and beans, such as salted chicken breast, salted shrimp, salted broad beans and salted lettuce.
2. Soy sauce: made of soy sauce, monosodium glutamate, sesame oil and fresh soup, it is red, black, salty and delicious. Used for mixing or dipping meat ingredients, such as sauce chicken and sauce meat.
3. Shrimp oil juice: The ingredients are shrimp seeds, salt, monosodium glutamate, sesame oil, Shao wine and fresh soup. The practice is to fry shrimp seeds with sesame oil first, then add seasoning to boil, which is white and salty. It can be served with vegetarian dishes, such as winter bamboo shoots with shrimp oil and sliced chicken with shrimp oil.
4. Crab oil juice: The ingredients are cooked crab roe, salt, monosodium glutamate, Jiang Mo, Shaoxing wine and fresh soup. Crab yellow is made by frying plants and adding seasonings. It is orange-red and salty. It is often used with meat, such as crab oil fillets, crab oil chicken breast, crab oil duck breast and so on.
5. Oyster sauce: The ingredients are oyster sauce, salt and sesame oil. Add fresh soup and boil. The soup is brown and salty. Used for mixing meat, such as chicken in oyster sauce and sliced meat in oyster sauce.
6. Leek flavor juice: The materials used are pickled leek flower, monosodium glutamate, sesame oil, refined salt, fresh soup and pickled leek flower, which are chopped with a knife and blended with seasoning and fresh soup. It is green and salty. Suitable for vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek strips.
7. Hemp leaf juice: Sesame paste, refined salt, monosodium glutamate, sesame oil and garlic paste are used as raw materials. Sesame paste is diluted with sesame oil, added with refined salt and monosodium glutamate and mixed well, which is the ochre salty spice. It can be mixed with vegetarian raw materials, such as sesame sauce beans, sesame sauce cucumbers and sesame sauce sea cucumbers.
8. Pepper juice: raw peppers, raw onions, salt, sesame oil, monosodium glutamate and fresh soup are used as raw materials. Make pepper and raw onion into fine wool, add seasoning and mix well. This is green or salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked peppers.
9. Onion oil: raw oil, chopped green onion, salt and monosodium glutamate are used as raw materials. After adding the oil, the chopped green onion is fried and fragrant, that is, it becomes onion oil, and then it is evenly mixed with the seasoning, which is white and salty. Used to mix poultry, vegetables and meat raw materials, such as chicken with scallion oil and shredded radish with scallion oil.
10. bad oil: the materials used are bad juice, salt and monosodium glutamate, which are brown and salty after mixing. Used to mix raw materials such as poultry, meat and aquatic products, such as oily wind claws, oily fish fillets and oily shrimps.
1 1. bouquet juice: the materials used are good wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasonings evenly, then add white wine, which is salty, or add soy sauce to make it red. It is suitable for mixing aquatic products and poultry, such as drunken green shrimp and drunken chicken breast. Raw shrimp has the most flavor.
12. Mustard sauce: mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. The method is to mix mustard powder with vinegar, sugar and water to make a paste, then let it stand for half an hour and then add seasoning to make it light yellow and salty. Suitable with meat and vegetables, such as mustard and shredded belly. Mustard, chicken skin, moss, etc.
13. curry juice: use curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil. Add water to curry powder to make paste, stir-fry it into curry sauce, and mix it with soup to make juice, which is yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.
14. Ginger juice: The ingredients are ginger, salt, monosodium glutamate and oil. Ginger is squeezed into juice and mixed with seasoning, which is white and fragrant. It is best to mix poultry together, such as ginger chicken nuggets and ginger chicken breast.
15. Garlic paste: raw garlic cloves, salt, monosodium glutamate, sesame oil and fresh soup are used as raw materials. Mash garlic cloves into mud, add seasoning and fresh soup to make them white. Suitable with meat and vegetables, such as garlic and white meat. Garlic mashed beans, etc.
16. Spiced juice: the ingredients are spiced, salt, fresh soup and Shaoxing wine. The practice is to add salt, spiced powder and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. It is most suitable for cooking poultry viscera, such as salted duck liver.
17. Smoky taste of tea: the materials used are refined salt, monosodium glutamate, sesame oil, tea, sugar and sawdust. The method is to cook the raw materials in bittern juice first, then spread sawdust, sugar and tea in the pot, add a grate, put the cooked raw materials on the grate, cover the pot and smoke with low fire to make the smoke agent condense the surface of the raw materials. Birds, eggs and fish can be smoked, such as; Smoked chicken breast, spiced fish and so on. Be careful not to get burnt in the pot.
18. Sauce and vinegar juice: The materials used are soy sauce, vinegar and sesame oil. After blending, it is light red, salty and sour. It can be used to mix vegetables or stir-fry. It is suitable for both vegetarian and vegetarian dishes, such as kidney slices and liver slices.
19. Sauce: The ingredients are flour sauce, refined salt, sugar and sesame oil. Stir-fry the batter until fragrant, add sugar, salt, clear soup and sesame oil, then put the raw materials into the pot and tilt it fully to make it ochre and salty. It is suitable for sauced dishes, such as sauced eggplant and sauced meat.
20. Sweet and sour juice: Take sugar and vinegar as raw materials, make juice, and make it into the main ingredient of mixed vegetables, such as sweet and sour radish and sweet and sour tomato. You can also fry or cook the main ingredients first, and then add the sweet and sour juice to fry thoroughly, so it becomes a rolling sweet and sour juice. Mostly used for meat, such as sweet and sour pork ribs and sweet and sour fish slices. You can also mix sugar and vinegar in a pot, add water to boil, cool, add the main ingredients and soak for a few hours before eating, which is mostly used to brew leaves, roots, stems and fruits of vegetables, such as; Soak green pepper, cucumber, radish and ginger buds.
2 1. Hawthorn juice is made of hawthorn cake, white sugar, white vinegar and osmanthus sauce. Beat the hawthorn cake into mud, then add seasoning and beat it into juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.
22. Tomato-flavored juice is made of tomato sauce, sugar and vinegar. The method is to fry tomato sauce in oil, then add sugar, vinegar and water to mix. It is mainly used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce and chicken slices in tomato sauce.
23. Red oil juice is made of red pepper oil, salt, monosodium glutamate and fresh soup. It is red and salty. It is used to mix vegetarian ingredients, such as red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin and so on.
24. Green pepper juice is made of green pepper, salt, monosodium glutamate, sesame oil and fresh soup. Chop the green pepper into pieces and add seasoning to make juice, which is green, salty and spicy. It is mainly used to mix meat raw materials, such as Chili tenderloin, Chili chicken breast, Chili fish sticks and so on.
25. Pepper juice is made of white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After being mixed into juice, it is mostly used for cooking, mixing meat and aquatic raw materials, such as mixing shredded fish and fresh and spicy squid.
26. Fresh fragrant juice is made of sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate and sesame oil. Shredding pepper, ginger and onion, stir-frying, adding seasoning and fresh soup to make juice, which is brown and sour. It is mostly used to pickle vegetables, such as hot and sour cabbage and hot and sour cucumber.
27. Vinegar ginger juice is made of balsamic vinegar and ginger. Ginger is chopped or shredded, mixed with vinegar, brown and sour. Suitable with fish and shrimp, such as Jiang Mo shrimp, Jiang Mo crab and ginger meat.
28. Sanwei juice is a mixture of garlic juice, ginger juice and green pepper, which is green. Suitable for vegetarian dishes, such as stir-fried cabbage, mixed belly, Sanwei chicken, etc. It has a unique taste.
29. Spicy sauce is made of soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, Chili noodles, sesame powder, onion, garlic and ginger, all of which can be blended. Used to mix the main ingredients, both well-known and well-known, such as spicy chicken strips, spicy cucumber, spicy belly, spicy waist slices and so on.
30. The five ingredients are coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine and fresh soup. Add the above seasonings to the soup and boil, then add the main ingredients and soak them until they are rotten. Raw materials for cooking meat, such as spiced beef, spiced braised chicken and spiced strips.
3 1. Sugar juice is made of white sugar and sesame oil. Serve with vegetables with sweet and white flavor, such as sugar cucumber oil and sugar lettuce.
Northeast home-cooked dishes and cold dishes
Celery with tomato sauce
Content:
Ingredients: tender celery, a catty of tomato juice, two ounces of salt, two ounces of cooking oil, one ounce of white vinegar and one ounce of money. Operation: 1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, open the picture of cold dishes cooked by China, put it in a boiling pot, take it out when the water is restored, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate. 2. Put the pot on the fire, add cooking oil, heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery. ...
2. Three-silk celery
Content:
Mixed celery
Content:
Ingredients: fresh celery, 2 Jin of refined salt, 5 cents of sesame oil, 5 cents of special vinegar, San Qian soy sauce, San Qian's practice: celery leaves are picked and washed, and hair roots are cut and washed. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour in soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow. ...
4. rotten celery skin
Content:
Ingredients: rotten skin, celery, salt, chicken essence, red oil, peanuts Operation: 1, put the salt and chicken essence into boiling water in advance to adjust the taste, throw the rotten skin down and cook it, then pick up the slices. Cut the celery first, then throw it in and blanch it. 2, a tablespoon of red oil, pour and mix. ……
Soak celery
Content:
≮ Ingredients ≯ Fresh celery1500g, salt10g, pepper 5g, star anise 3g, and red pepper 30g. Food menu ≯ 1. Put the big salt, pepper and the ingredients of the big cold dish into a pot, add water to boil it into five spices, and then let it cool; 2. Wash celery leaves, cut into 10 cm long segments, wash red peppers, dry them, and put them in a jar and soak them in five perfumes for 1-2 days. ……
6, home-cooked cold dishes:
Shredded cucumber, shredded carrot and vermicelli. If you like, you can add dried bean curd, and add coriander, sugar, salt, vinegar, monosodium glutamate and sesame oil as auxiliary materials. You can eat Chili, put more Chili oil, sugar and vinegar, and recruit chefs who are sweet and sour in northeast home cooking and cold dishes.