My best friend who didn't eat fish some time ago boasted to me that the fish cooked by her second aunt was so delicious that she ate half of it. So I took a weekend to rush there, and the taste really didn't taste good!
What I admire even more is that Er Yi is alone at home with two grandchildren (husband and son and daughter-in-law are both working outside), an 8-year-old granddaughter and a grandson over 1 year-old. In her spare time, she loves cooking. She will make tofu pudding and dumplings at home, and then sell them to neighbors in the community on WeChat, which is widely welcomed by the masses.
I think this is probably the perfect Sichuan female template: I can do everything and do everything well. Recently, I went to my second aunt's house for a lot of meals, and I really want to encourage her to open a restaurant (of course, she is as focused on raising children as I am now), because her cooking really kills many restaurants!
Share with you the recipe of my second aunt for cooking home-cooked braised fish, and you can beat Sichuan cuisine restaurant without leaving home.
Home-cooked braised fish? Ingredients list ingredients
Naked grouper 1 strip, salt, cooking wine, soy sauce, pickled red pepper, ginger, garlic, chives, coriander, green pepper, 2 pieces of red and spicy bean curd, bean paste, soy sauce, sugar, vinegar, pepper powder and starch.
Delicious fish should not be too big, 1 kg and a half -2 kg is more suitable. I didn't write the weight of all the seasonings, because this dish is not precise, the soup is salty and more delicious, and the light fish has no smell.
The naked grouper was eaten for the first time in Chengdu this time. I don't know why there is such a kind of fish that is convenient to eat in the world-without scales, it is a lump of fish. It is said that they are close relatives of carp. By the way, I would like to ask someone to popularize science. What kind of fish is this fish? If it is not available locally, you can change it to other fish (such as silver carp and Jiangtuan) and let the master clean it when buying fish.
Pickled peppers and ginger are sharp tools to improve the taste. The vegetarian dishes written before are the first, of course, cowpeas! I've already said that. If you put a lot of monosodium glutamate in a dish, it will be astringent when you eat it. Although it is fragrant, it has no soul. But using kimchi is different. The ingredients seem to have absorbed the essence of kimchi, and it is delicious to eat.
Home-cooked braised fish? Practice Methods
The dosage chart of ingredients is for your reference.
(1) The fish is disembowelled to remove the internal organs, the scales are scraped off, and an oblique knife is drawn on the fish. Coat the inside with salt, and coat the outside with cooking wine and old pickling 1 hour or more;
(2) soak red pepper and cut into thin strips, shred ginger, pat garlic flat, cut green pepper and chives into small pieces, cut parsley into sections, and leave two intact ones for later use; A tablespoon of bean paste and tofu milk are each reserved;
Color with soy sauce, and emphasize it again, so that the fried fish looks better! If you don't have bean paste, you can change it to lobster sauce+soy sauce, which is the flavor of sauce, suitable for friends who don't eat spicy food. Bean curd is a seasoning used by my second aunt to improve the taste. It is good to have more flavor, but it is not necessary.
At least100-150ml of oil.
(3) Heat the oil in the pan, after the oil fume comes out, carry the fish tail and fish head down, put them in the oil along the edge of the pan, fry for about 20 seconds, turn over from the bottom with a shovel, fry for about 1 minute, and turn over until both sides are golden;
Fire, fire, fire. If the oil comes out, please wear long-sleeved clothes to cook (or cover it with an apron handle). Focus on frying the fish head, move the fish head to the center of the pot with a shovel, and then press it in hot oil for 30 seconds.
Fry until both sides are golden, you can turn down the fire a little and start the following steps:
(4) Move the fish to one side of the pot, pour in soaked red pepper, garlic and shredded ginger, add bean paste and bean curd and stir-fry for 1-2 minutes after the fragrance overflows, then add a little light soy sauce, sugar, vinegar and pepper powder, and continue to stir-fry;
(5) the taste melts into the back of the fish, water is added to submerge the belly of the fish, and then the soup is covered and cooked until it reaches the position below the belly of the fish;
⑥ Add cyan ingredients: pour the green pepper, onion and coriander. Stir-fry evenly and pour it over the fish repeatedly, then turn over and repeat the last action.
At this point, it seems to be very appetizing. It needs to be reminded that the pot and firepower of each household are different. Pay attention to adjusting the heat during the cooking process and don't paste the pot.
⑦ Take the fish out of the pot, take a small bowl, pour a spoonful of sweet potato powder, add cold water to thicken it, and pour the remaining soup. Finally, pour the soup on the fish.
Pay attention, thicken the soup, and put the fish out first. When shoveling fish, you need to use a spoon to help, otherwise the soft and tender fish will easily break (especially the tail). First, put the fish on the plate, then pour the soup full of fragrance, and finally put two parsley on it, and you can show off on the table!
I asked my second aunt where she learned how to cook. She said that she had helped others cook before, and she also worked as a full-time cook for the boss. After watching others do it, she learned it by herself, practicing it repeatedly in her daily life and constantly trying to make mistakes.
This is the fun of cooking.