Sauerkraut fish
Features Tender and refreshing, appetizing and spleen, sobering and refreshing, the soup is beautiful and tasty.
Raw materials
Main ingredient 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. Accessories: 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili peppers, 10 peppercorns, 3 grams of ginger, 7 grams of garlic.
Process
1, the carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fish, the fish head split, money bone into blocks. Pickled green sauerkraut washed and cut into sections.
2, the frying pan on the fire, put a little oil is hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Then add fine salt, Hu Xiangtong noodles standby.
3, the fish oblique knife blade into the people 0.3 cm even knife fish slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.
4, the pot of soup boiled flavor, the fish slices shake scattered into the pot. Heat the oil in a separate pan, stir-fry the pickled peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices break raw to cooked, add monosodium glutamate (MSG) and pour into the soup pot.
Steamed white crucian carp
Raw materials: white crucian carp 1 (about 500 grams), ginger, green and red pepper wire, red onion slices, cilantro section, fresh soy sauce, peanut oil, each appropriate amount.
1, white crucian carp slaughtered, cleaned, dried water, with a little salt on the fish, and then put the fish in a long dish.
2, the fish into the pot of boiling water steamed, decant the soup (if the soup can be retained), put ginger, green and red pepper, red onion slices, cilantro section; will be boiled peanut oil poured on the fish while still hot, and then drizzled with fresh soy sauce can be.
Dry Roasted Fish
Main IngredientsLive carp (1000 grams) 1 tail.
Accessories 250 grams of fine noodles, 75 grams of sweet wine, 50 grams of minced scallions, 15 grams of minced ginger, 15 grams of bean paste, 15 grams of wine, 3 grams of rice vinegar, 5 grams of pickled chili peppers, 10 grams of soy sauce, a pinch of refined salt, 5 grams of sugar, 2 grams of monosodium glutamate (MSG), 20 grams of water starch, and 300 grams of refined oil (consumed 15 grams).
Method
①The fish scales, gills, disemboweled and gutted, remove the roe and fish with the wash, wipe the water dry, the roe is still stuffed into the belly of the fish, both sides of the fish back meat chiseled word knife pattern.
②Put the noodles into a pot of boiling water to cook and fish, with cool water; in the cold, divided into 10 flavor plate standby.
3 frying pan on medium heat, put 150 grams of oil to heat, the plate of noodles into the hot oil to fry one side, remove the dish, turn the noodles and then fried another side of the yellow pour out, drain the oil standby.
④ frying pan put on high heat, lubricate the walls of the pan with oil, put refined oil hot, the fish body smeared with soy sauce to stay a moment, into the hot oil on both sides of the frying yellow, pour out and drain the oil, the pan and then 100 grams of oil, under the end of pickled chili peppers, doubanjiang fried red oil, and then under the sweet wine, onion, ginger, fried after three-quarters of the sheng standby, will be the fish back to the pot plus wine, soy sauce, salt, sugar, hot water, 500 g about boiling cover the pot and change to medium and small fire 6_8 minutes to cook, with the spare seasoning back to the pot with monosodium glutamate with a strong fire juice, dripping into the water starch to adjust the viscosity of the marinade, end of the pot will be a big fish turn over, will be the sauce with a spoon to scoop up the body of the fish, dripping into the rice vinegar off into the big fish plate, will be 10 pieces of fried noodles on both sides of the fish.
Characteristics of the dish is bright red and shiny, the seasoning is meticulous and harmonious in tone, the meat is tender and tasty, the flavor is strong, the shape is rich and elegant, sweet, sour, salty, spicy, fresh, and do not pressure each other.
Casserole fish head
Gill chub head 1 (about 600 grams); tofu half a catty (cut half a minute thick, one inch square slices); half a tomato (sliced); cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, red sausage slices, slices of shiitake mushrooms, needle mushrooms, black fungus, slices of bamboo shoots, a few slices of yucca
50 grams of chemical lard; 30 grams of ginger; 50 grams of scallions (two and a half inch long section); 10 grams of garlic slices garlic 10g; peppercorns 5g; white pepper, salt to taste
Cut the ginger in half, apply the cut side to the bottom of the hot pan (to prevent the fish skin from sticking to the pan when frying the fish head), then use the side of the knife to pat the ginger and wait for the use of
Heat the lard in the pan, then use the peppercorns to choke the pan (the peppercorns are not needed), then fry the fish head on medium heat until light brown, then put the ginger, scallion, garlic and the aroma of
Then add the stock (or the soup), and then the garlic, then the ginger, onion, and garlic. p>Punch into the soup (or boiling water) fierce fire boiling, poured into the casserole, under the belly, heart, tongue, mushrooms, fungus, yucca slices boil turn small fire stew about 3 minutes, add salt, under the tofu, green bamboo shoots, red sausage, enoki mushrooms, soup open add tomato slices, pepper slightly turn the pot (do not add monosodium glutamate, in order to avoid affecting the freshness of the fish)
Supplementary Answer: Vermicelli Fish Head
Main Ingredients: chub fish head 1 Only (weighing about 750 grams), 5 sheets of vermicelli
Seasoning: 50 grams of cooked lard, 30 grams of shaoxing wine, 40 grams of soy sauce, 2 grams of sugar, 15 grams of sesame seeds, 5 grams of green onion, 5 grams of ginger
Method of preparation:
1, a few knives on each side of the head of the fish, so that it is easy to taste.
2, the fragrant dregs into a bowl, add the shaoxing wine to soak, and then filter out the dregs with gauze and set aside.
3, frying pan on the fire, put cooked lard burned to 50 percent hot, the fish head smeared with soy sauce, along the sides of the pan into the pan frying until both sides into light yellow, into the green onion segments, ginger, shaoxing wine, soy sauce, sugar, 1000 grams of water, water just submerged in the head of the fish to the degree of the lid, with a high fire boiling, see the fish eyes become white, pour into the vermicelli, and burned for 2 minutes, will be lees halibut in, burned for a while!
The mackerel, has the function of tonifying qi and nourishing the stomach, transforming dampness and water, dispelling wind and removing annoyance. It contains zinc and selenium and other trace elements that help fight cancer.
6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of balsamic vinegar, 10 grams of minced green onion, 10 grams of minced garlic, 80 grams of dry starch, 75 grams of pork broth, 40 grams of water starch, 10 grams of sesame oil, and 1500 grams of cooked lard (about 200 grams).
(1) the fish skin side down, with a knife slice diagonally to the fish skin, each piece of 4 knives to cut off the fish skin, *** cut into 10 pieces, and then cut the fish block straight to the fish skin (knife distance of about 0.7 cm, can not break the skin), stick to the dry starch, shaking off the remaining powder into the chrysanthemums fish sashimi billet. Put vinegar, sugar, refined salt, tomato paste, pork broth and water starch together in a bowl and stir to season.
(2) put the pot on high heat, ladle into the cooked lard, burned to 70% hot, the chrysanthemum fish sashimi shake loose, skin side down into the frying pan, deep-fried to yellow, fish out of the plate. Another take the frying pan on a high flame, ladle into the cooked lard 25 grams, into the onion, garlic stir-fried, pour the sauce stirred, in the drizzle of cooked lard 15 grams, sesame oil and mix, poured on the chrysanthemum fish that is.
Additional Answers: Blackfish, has the function of tonifying the spleen and promoting water retention, removing blood stasis and generating new blood, clearing heat and dispelling wind, tonifying the liver and kidneys, and so on. Blackfish boiled with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Blackfish and brown sugar stew can cure nephritis. Maternity food steamed blackfish can promote lactation and replenish blood.
Main
Blackfish
Accessories
Shredded green and red bell peppers
Seasoning
Salt, monosodium glutamate (MSG), cooking wine, soy sauce, sugar, chicken powder, onion and ginger, peanut oil
Practice
1. blackfish clean, from the back of the knife, sliced to the belly, removing the big bone, add salt, cooking wine, slightly marinated.
2. Fish with pepper, steamed.
3. Add green onions and ginger, pour hot oil.
4. Pour with soy sauce, sugar, chicken powder, monosodium glutamate on a good fish sauce can be.
Grass carp, warm stomach and neutralize the liver to dispel wind and other functions, is warm to complement the deficiency of health food.
Practice:
(1) selected grass carp, catfish, chili peppers, pepper and other raw materials, the customer ordered all the boiled fish on-site slaughter, the slaughter of the fish to clean up the internal organs into the slice of fish after the link.
(2) The slaughtered and cleaned fish is sliced into fish slices according to the specified width and thickness, and the fish slices are put into a basin with salt, monosodium glutamate (MSG) and other seasonings and starch according to the established ratios, and then the fish slices are put into a basin for coding and sizing.
(3) in the frying pan filled with white water, to be boiled into the sliced fish after sizing, flying water, and then fished out into the basin. Then pour salad oil into the pot, add chili, pepper, hot pour in the pot with fish slices, so a pot of boiling fragrant boiled fish is made.
Features:
Spicy flavor, tender fish, spicy and tasty, popular in the capital, has not failed.
The scallop fish, which has the functions of warming the stomach, tonifying the deficiency, moisturizing the skin, dispelling the wind, killing worms, and tonifying the five viscera, can be used as an adjunctive treatment for prolonged hepatitis and chronic hepatitis. Hepatitis patients with fresh scallops steamed to take the upper layer of oil to eat, long service can improve symptoms.
Raw materials:
1 strip of scallop, 1 tbsp each of green onion, ginger, garlic and minced chili pepper.
Seasoning:
1 tbsp salt, 1 tsp pepper.
How to make it:
1: Remove the head and tail of the scallop, cut a 0.5 cm wide long section, add the seasonings and mix well.
2: Marinate the scallops, mix in cornstarch, and deep-fry in a frying pan over high heat until crispy.
3: In a separate frying pan, sauté chopped green onion, ginger, garlic and chili pepper in 1 tbsp oil, add the crispy scallops and pepper.
Supplementary answer: Eel, has the function of benefiting qi, nourishing blood, softening tendons and bones.
Ingredients:
1 fresh eel, 200 ml of sake, 300 ml of shibori broth, 1 slice of kelp (50 cm long and 5 cm wide), a pinch of mountain pepper powder, 30 ml of light soy sauce and a pinch of salt.
How to do:
1. Sprinkle the disemboweled eel with a little salt and marinate for about 5 minutes, then put it into boiling water and boil it for about 10 seconds to remove it, and wash the mucous membranes on the surface of the eel with a wooden brush and water and set aside;
2. Bring the sake to a rolling boil, boil out the alcohol, add the Shibaicho soup stock and kelp, and boil it for about 5 minutes on a low flame, and then take the kelp out;[xi'angourmet.com]
3. Wash the eel placed on the grill, grilled until both sides slightly charred into the 2, cook over low heat for about 40 minutes, add light soy sauce, cook for another 15 minutes can be, at this time the eel meat is fine and soft;
4. eel soaked into the cooking juice into the refrigerator for half a day, and then placed on the grill grill hot and sprinkle the mountain pepper can be eaten.
The loach, there is a tonic, dispel dampness, quench thirst and sober up, remove poison and hemorrhoids, swelling and liver function. Loach and garlic cooked over high heat can cure malnutrition edema. Loach fried in oil until charred and boiled in water can cure children's night sweats. Tofu stewed loach can cure jaundice of damp heat. Loach and shrimp yellow with boiled service, can cure impotence.
Pepper loach
Materials: loach, pepper, pepper, ginger, garlic
Practice:
1, pepper ginger and garlic minced,
2, the pot of oil under the pepper, ginger and garlic minced and stir-fried
3, under the loach stir-frying for a few moments
4, put the pepper in the water, cooking wine, salt, monosodium glutamate (you can put an appropriate amount of bolognese or). Hot sauce)
Burn four or five minutes after the seasoning, should not be burned for a long time, the loach will be easy to rot.
The loach is tender, pickled pepper flavor, typical Sichuan cuisine
Additional Answers: Steaming (1)
Raw materials: perch 1 (500 to 600 grams), 30 grams of cooked ham, 30 grams of bamboo shoots, 4 mushrooms, a little parsley.
Accessories: 5 grams each of ginger and green onion, 5 grams of salt, 15 grams of cooking wine, a little soy sauce, 50 grams of chicken broth.
Preparation: remove the viscera of the sea bass, clean up, wipe the body of excess water into the steam plate; the ham cut into slices of similar size with bamboo shoots, yards in the fish; mushrooms soaked in warm water, remove the tip, sliced, also yards in the fish and around the place, and then ginger, green onion shredded into the fish plate, and then poured into the salt, soy sauce, cooking wine; cilantro pick clean, cut the section of the standby.
Practice: 1. Boil the water in the steamer over high heat, put the fish into the pan, steam over high heat for 8 to 10 minutes, take out the fish as soon as it's cooked, and pick out the ginger slices and green onion shreds.
2. Boil the chicken broth and pour it over the fish, garnish with cilantro segments.
Tips: 1. If you do not have chicken broth, you can use chicken broth into the water instead, adding chicken broth is mainly to increase the fresh flavor of steamed fish, do not add can be.
2. Fish made with this cooking method of steaming should be as fresh as possible, in addition to sea bass, grass carp, wuchang fish, Mandarin fish, etc. are also available.
Features: Perch is warm in nature and has the effect of replenishing the middle chi, nourishing yin, appetizing and stimulating lactation. The perch will become fat after the fall, and its meat is as white as snow, so it is said that "the perch smells good on the day of the west wind".
Pot stickers
Materials: 225 grams of fat pork, 300 grams of net perch meat, 3 eggs.
Seasoning: 3 teaspoons of refined salt, 1.5 teaspoons of monosodium glutamate, 1 teaspoon each of sesame oil and pepper, 0.5 tablespoons of wet starch, dry starch, 750 grams of peanut oil, ji juice, pepper and salt in 1 dish.
Making: Fatty meat into a rectangle of 5cm long and 3cm wide 24 slices marinated. Perch meat into a rectangular piece of about 5cm long and 3cm wide put salt, monosodium glutamate, sesame oil, pepper and mix well.
Make a thick paste of egg and wet starch, use 70% to coat the fish, use 30% to mix the marinated fat. Sprinkle a large plate with dry starch, line up the fat meat on the plate, and then stick the fish on top of the fat meat. Heat the oil in a pan, remove the pan from the heat and place the fish in the pan, return it to the stove and half fry until both sides are golden brown, pour into a colander to control the oil. Cut with scissors and arrange on a plate. Serve at the same time as the ji sauce and salt and pepper.
Steaming (2)
Raw materials: sea bass (1.2 pounds of the best), green onions, ginger, cilantro, cooking wine, salt, soy sauce, Meiji fresh, white pepper, sugar, oil.
Practice: 1. clean sea bass on both sides of the diagonal cut out of the knife, along the back of the fish cut a deep fish bone cut; in the fish body smeared with salt, cooking wine, each knife mouth inside the clip on the scallion, ginger, and then in the belly of the fish put on the scallion (large section) back clip on the ginger slices;
2. on the pot steamed for 15 minutes, the fish is placed in the fish plate, with a pair of chopsticks to frame, to prevent the fish plate and the fish plate sticking. After steaming, clip the seasoning out of the soup and pour it off;
Additional Answers: 3. For the seasoning sauce: Pour soy sauce, Meiji-Shen, and cooking wine into the pot, then add shredded green onion and ginger (2 inches of shredded green onion is preferred). Small fire after rolling, add sugar, white pepper a little; seasoning sauce can be slightly adjusted according to their own taste. Then, pour the finished seasoning sauce into the fish plate and put some raw shredded green onion and cilantro on the fish. At this time, use the pan to heat a small amount of oil, and then the boiling oil with a spoon evenly sprinkled on top of the fish, green onions and cilantro, can be served.
Nutritional Analysis
1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; has the effect of tonifying the liver and kidneys, benefiting the spleen and stomach, phlegm cough effect, the lack of liver and kidneys have a very good tonic effect;
2. Perch can also be used to treat fetal restlessness, produce less milk and other diseases, mothers-to-be and produce women to eat perch is a kind of body tonic, but also Will not cause nutritional excess and lead to obesity nutritional food, is the fitness blood, spleen and qi and good health and well-being of the good products;
3. Perch blood there are more copper elements, copper can maintain the normal function of the nervous system and participate in the metabolism of a number of substances in the function of the key enzyme play, the copper element lack of people can eat perch to replenish.
Suitable for the crowd
General public can eat
1. suitable for anemia and dizziness, women's pregnancy edema, fetal restlessness of the person to eat;
2. suffering from skin disease sores and swelling of the person to avoid eating.
Food Compatibility
Bass is not to be eaten with butter, milk cooler and Chinese medicine thornbush.
Cooking guide
1. perch meat is white, tender, fragrant, no fishy smell, the meat is garlic clove-shaped, the most suitable for steaming, braised or stewed soup;
2. in order to ensure that the perch's meat is white, slaughtering perch gills should be cut off the gill clip bone, inverted hanging bleed, wait for blood to drain, put on the chopping board, follow the spine from the tail on the back of the fish knife, cut off the sternum, perch divided into soft, hard Both sides, take out the viscera, wash the blood can be (up bass ball with);
3. clever fishy: the fish scaled and disemboweled after washing, put into the basin pour some wine, you can remove the fishy smell of fish in the district, and can make the fish taste delicious; fresh fish cut open and washed, soaked in milk for a while can be in addition to the fishy, but also increase the taste of freshness