Where is the cuisine of pickled fish?
Fish with pickled vegetables belongs to Sichuan cuisine, which is famous for its unique seasoning and unique cooking techniques. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat quality of the dish is tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The fillets are light yellow and smooth. Fish with pickled vegetables was popular in the early 1990s, and it has its place in restaurants of all sizes. Chefs in Chongqing pushed it to the north and south of the motherland, and fish with pickled vegetables was one of the pioneers of Chongqing cuisine.
Boiled fish with sauerkraut
1. Ingredients: about two and a half Jin of silver carp, cucumber 1 root, lettuce 1 root, 250g of bean sprouts, pickled vegetables 1 slice, ginger and garlic granules, green pepper10g, 30g of dried pepper, pepper, cooking wine.
Practice:
1, Silver Carp is cleaned by the fishmonger, taken home and washed several times, drained, and flavored with cooking wine, salt and a little tender meat powder.
2, lettuce peeled and cut into long pieces, cucumber cut into long pieces, bean sprouts washed, kimchi cut into pieces, pepper cut into sections.
3. Stir-fry vegetables in a hot oil pan, add some salt, stir-fry until it is broken, and shovel it into the basin for later use.
4. Put seasoning packets, watercress, pickles, ginger and garlic, pepper and a little soy sauce into the oil pan for the second time, stir-fry until fragrant, then put the fish head and the fish chops together, turn them over a few times, add water and boil them for 2 minutes, then put the fish fillets in and cook them, add monosodium glutamate and onion segments, and pour them into the dish basin.
5, put pepper and green pepper on the fish, put oil in the hot pot, pour it on the fish when it is 80% hot, and then put coriander.
Second, materials: fresh grass carp 1 strip 1250g, pickled cabbage 200g, 2 eggs, pickled red pepper 15g, ginger 15g, garlic 10g, salt 5g and monosodium glutamate/kloc-0.
How to cook pickled cabbage boiled fish? Spicy pickled cabbage boiled fish
Practice:
1 Slaughter the live fish, remove the fish, wash the fins, gills and internal organs, cut two pieces of fish with a blade, split the fish head and cut the fish bones into pieces for later use.
2. Wash the sauerkraut and cut it into short sections. Wash garlic cloves, slice ginger, soak in red pepper and cut into sections for later use.
3. Bring the pan to a high fire. When the oil is burned to 50% heat, add garlic cloves, ginger slices and pepper granules to saute. Add sauerkraut and stir-fry the pickled peppers for later use.
4. Boil the fish head and bones in the soup pot, remove the foam, then add cooking wine, salt, white pepper and chicken essence to taste and continue cooking.
5. Cut the fish into oblique blades or skinned fish fillets, and marinate them with salt, cooking wine and monosodium glutamate. Then add the egg whites of the eggs, grab them evenly, put them into the boiled fish soup, add the stir-fried pickled sauerkraut and pickled peppers, cook for a few minutes on high fire until the fish pieces are raw, add monosodium glutamate and mix well to get out of the pot.
Third, materials: grass carp1000g, soybean sprouts 200g; 200g of pickled cabbage, pickled pepper 10, chopped green onion 10g, 3 slices of ginger, 5 cloves of garlic, cinnamon 1 piece, star anise 1 piece, 6 dried peppers, pepper 1 0, and salt.
How to cook pickled cabbage boiled fish? Spicy pickled cabbage boiled fish
Practice:
1, fish bones are picked out for later use, and fish fillets are marinated with marinated fish material 15 minutes or so. Wash the bean sprouts, fry them in the pot until they are 5% cooked, and put them in a container at the bottom for later use.
2. Cut the sauerkraut into small pieces, add vegetable oil to the hot pot, add onion, ginger, garlic, star anise, cinnamon, pepper and dried pepper to saute. Add pickled cabbage and pickled pepper, stir-fry over low heat for fragrance, and add broth to boil.
3. Put the fishbone and fishtail into stew 10 minutes or so, and then put the fillets into scalding.
4. Add chicken essence and salt to taste, remove the fish and ingredients inside and put them in a container.
5. Filter the bottom of the soup and put it in, then pour hot oil, and garnish with persimmon pepper and red pepper to serve.
Delicious cooking skills
Fish must be fresh and live, and don't leave it for a long time, so that the fish is fresh and tender. Choose fish such as silver carp, silver carp and snakehead.
Sauerkraut stalks should be crisp. Sauerkraut for making pickled fish should be pickled vegetables in Sichuan, which are sold in many supermarkets. Buy Sichuan products! When buying, you should buy good quality, and the time for frying and cooking should not be too long, so that the soup has the taste of sauerkraut. I usually use pickled cabbage brewed by my mother herself, and the taste is absolutely suitable.
Cook the fish fillets with low heat, one by one, and boil them over high heat, so that the cooked fish fillets are smooth and tender. Fish bones and fillets should be cooked separately, so as to avoid undercooked fish bones and unformed fillets. Only by boiling fish bones and fish heads with strong fire can white milk soup be produced.
It is recommended to use a dry pot to hold fish. After eating, some soup and sauerkraut are often left, and tofu and vegetables can be cooked.