Question two: exo's side of Bo-hyun called Bo-boo tiger, Park Chanyeol called pickle fish, a few other people? Both of them are to take the initials of the nicknames of the other are not but the fans shouted Wu Shihun small woo woo more, nothing else
Question three: pickled fish is which place originated the dish? Originated from the fishing boats in the river village of Jiangjin, Chongqing. According to legend, the fisherman will catch the big fish to sell money, often sell the leftover small fish and the river side of the farmers for sauerkraut to eat, the fisherman will be sauerkraut and fresh fish in a pot to cook soup, I can not imagine that the flavor of the soup is really some fresh.
Sauerkraut belongs to the Sichuan cuisine, Sichuan cuisine enjoys the reputation of "one dish, one frame, a hundred dishes, a hundred flavors". Known for its unique flavoring and unique cooking techniques, it is also known as "sour soup fish" everywhere. Fresh grass carp as the main ingredient, with Sichuan pickles cooked into. Although this dish is Sichuan folk home cooking, and widely spread. Vegetable meat is tender, soup is sour and delicious, slightly spicy and not greasy, the fish is tender and smooth.
Question 4: Who is the owner of this vegetarian pickled fish store? The owner of this vegetarian pickled fish shop is called: Lu Yutong
I hope to adopt my answer.
Question 5: Who is the chef and how to make pickled fish? Main Ingredients Auxiliary Ingredients
Sauerkraut fish grass carp 1 (catfish, blackfish, etc. can be about 1 ? pounds), sauerkraut (pickled bok choy) 100 grams, 20 grams of wild peppercorns, 10 grams of ginger, 20 grams of minced garlic, 4 teaspoons of cornstarch (20 ml), egg whites, 1, 2 teaspoons of cooking wine (10 ml), the right amount of salt, a small amount of chicken broth, 1 teaspoon of sugar (5 grams), a small amount of pepper, clear broth
Method
1, first deal with the fish, the fish will be sliced into fillets.
2, wash the fish fillets, make sure to wash the black membrane in the belly of the fish, chop off the fins and cut off the head.
3, close to the bone of the fish will be sliced down the meat of the fish body.
4, slice down the fish meat skin side down, oblique slice into a thickness of about 0.5 centimeters of fish slices, fish steak chopped into pieces of about 5 centimeters long, the fish head cut into two halves.
5. Marinate the fish fillets and fish head in 1 teaspoon of cooking wine, 2 teaspoons of cornstarch, 1/2 egg white and salt for 15 minutes.
After the fish fillets are processed, it's time to start making pickled fish. Sauerkraut fish
1, sauerkraut (pickled cabbage), in many supermarkets are sold, to buy the Sichuan production ah.
2, the water in the sauerkraut with the hands dry, cut into fine silk for use; wild pepper chopped.
3, frying pan heat, put 3 tablespoons of oil, put ginger, garlic stir fry, and then add the shredded cabbage and wild pepper.
4, add appropriate amount of broth or boiling water (the amount of water should be able to pass through all the fish slices) to boil.
5, put the fish head and fillets into the boil for 10 minutes to simmer out the fresh flavor.
6, marinated fish is very important, the tenderness of the fish depends on the marinade good or bad, the first salt gently grasp the fish after the next egg white and starch, grasp to the right amount.
7, the marinated fish piece by piece into the soup, with chopsticks scattered, such as fish slices cooked brown, seasoned with salt, sugar, chicken essence, pepper, with a deep dish, burn a little hot oil poured on the fish slices can be.
Process key
1. Must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and internal organs, pick nail clean, both sides graver, cut two diagonal sections, into the soup bowl when aligned.
2. The fish is simmered on a martial arts fire to produce a white milky soup. Sauerkraut after the next, cooked for a long time, the soup color is black and dark, soup flavor are poor.
Question 6: Sauerkraut fish belongs to the cuisine. People who love to eat fish will not miss the flavorful pickled fish, right? Although this dish is not a delicacy, but the mystery of the pickled fish is that this is not a high-grade dish made fresh and delicious, amazing! This pickled fish is really tasty, not fishy, not greasy, appetizing, really authentic delicious food ah!
Sauerkraut fish belongs to the Northeast cuisine. Because the northeast belongs to the cold zone, in the winter, everyone in order to eat more dishes, so every family will do some sauerkraut, we commonly not only have sauerkraut fish, there are sauerkraut dumplings, sauerkraut fans and so on. Waiting for the very cold season, everyone will use the sauerkraut to make a beautiful dish, which is sauerkraut fish is one of the best.
The practice of pickled fish is not very complicated, the main material is carp and pickled cabbage. First of all, the carp should be scaled, gills, disemboweled, gutted, as usual fish, pick up the fish clean, after the fish and sauerkraut are cut into segments; after a little oil into the pot, a variety of spices into the pot, to be pepper, ginger, garlic cloves of these spices fried flavor after adding soup to boil, and then fish bones and fish head into the pot to simmer together; break the egg whites, and then will be mixed with chicken essence, cooking wine, fine salt Egg white wrapped in a slice of fish; when the pot of soup boiled out of the aroma, the above fish slices into the pot together with the simmering; take another pot, the pickled chili pepper stir-fried flavor into the soup pot. This completes the production of sauerkraut fish soup.
Sauerkraut fish production is simple, easy to get started, as long as you master the fire, and the preparation of some aged green pickles, get rid of the fishy carp, you can make a delicious sauerkraut fish. In Sichuan, there are pickled fish hot pot, the production is similar to the practice of pickled fish, but not to the Northeast pickled cabbage as the main ingredient, but to the Sichuan pickled cabbage as the main ingredient, also very tasty. Interested friends can try their hand at it.
Question 7: Who knows the secret recipe for pickled fish? 1 The first thing is to choose the best sauerkraut, when the sauerkraut fish just on the table, it makes the sauerkraut shortage, a catty of sauerkraut price is comparable to fish. Now the supermarket sells bags of trendy sauerkraut is also good, of course, our family is their own soaking. However, this is a half-finished product, haha, with the bought sauerkraut and then soaked for a while, it will become the taste of their own! I soaked the sauerkraut to make it spicier because I like spicy food! 2 Fish meat. I chose the belly of the fish, because there are no small thorns in this part of the fish, except for the big ones. You can use a knife to slice the spines and flesh apart. Cut the flesh of the fish with the thorns into several large slices, and the rest of the fish into thin slices - be careful to cut large slices. If you are not very good at filleting fish yourself, some market vendors can help you with this step. 3 Cut the fish fillets with egg white, sesame oil, pepper, sugar, cooking wine, salt marinade. 4 Sauerkraut seasoning packet. Nowadays, supermarkets sell these seasoning packets, but the sauerkraut in them is so crumbly that putting too much in will muddy the soup, so just put a little bit to flavor the soup. 5 soup base I usually buy a fish head when I buy fish brisket, and fish head to soup. If you choose these three ingredients, the rest is easy. Fry the fish head in a frying pan and set aside. Then put the onion and ginger in the hot frying pan stir fry, and then under the sauerkraut and pickled fish seasoning - like to eat spicy drops can also add some pickled peppers. Stir fry and add fish head and water. Generally simmer for twenty to thirty minutes. At this time the fish slices are also marinated, the fish mixed with water starch one by one into the pot, pay attention to the fish slices of the fire do not turn on too much, or all of a sudden the soup washed muddy away. Quickly hand the fish slices down after the fire thirty seconds to turn off the fire, because I usually use the casserole to do this dish, so turn off the fire after the casserole residual heat will be able to fish slices hot cooked. This way, the fillets will be tender and smooth. If you cook the fish fillet for a long time, it will not be delicious. Haha, a fresh and delicious pickled fish on the table. Simple and delicious.
Question 8: How to marinate the fish in pickled fish? A little salt, green onions and ginger, cooking wine, the main thing is to use the right amount of starch and egg white, with the hands of the fish meat slice dipped in egg white and starch, this is in order to eat the fish meat is very tender.
Authoritative answer, hope to adopt.
Question 9: Sauerkraut fish is the dish of which place Szechuan
Question 10: Sauerkraut fish and grilled fish which is the most popular Heavy labeled grilled fish, sauerkraut fish eaten less than two times a year, is not my dish