Everyone has different tastes, so each of us has our own favorite things. Sometimes at home, parents will ask their children what they want to do because of their tastes. no the same. At this time, we need to adjust everyone's taste. So in our family, everyone will have one or two dishes that they like to eat. Today we will talk about the dish of dry roasted fish. Why stir-fry until fragrant
So when making dry-roasted fish, bean paste is indispensable, so bean paste is very important. This means that doubanjiang can play a very important role in this dish. Many people do not know how to use doubanjiang. Or how to use bean paste to make this dish more fragrant, then the prerequisite for making this dish more fragrant is how to stir-fry the bean paste to bring out the fragrance. How to stir-fry to get the aroma
First of all, if you want your doubanjiang to be very fragrant, you must buy better quality doubanjiang. If the bean paste is of good quality, it will be easier to stir-fry and the flavor will be thicker. At this time, you have to remember how to make the bean paste in your dry-roasted fish, or how to fry it first. First put the bean paste into the pot, because there is still water in the bean paste, you need to stir-fry out the appropriate amount of water at this time. If the water is not stir-fried, then it will not absorb the oil from the fish. Then it will not be able to produce fragrance at this time. But you can't stir-fry out all the water. At this time, you need to know how to stir-fry the right amount according to your cooking skills. Saute until fragrant according to my own experience
Then add some oil and stir a little, and then let the bean paste fully merge with the water. After cooking for a long time, the bean paste will naturally have some fragrance. Then you can add dry-roasted fish or other vegetables according to the dishes you want to make. Then the role of bean paste will be very great here, so everyone must learn how to fry the bean paste. Fragrance can add more deliciousness to our dishes.