Smoked fish practice the most authentic practice tips

Smoked fish practice the most authentic practice tips, smoked fish is mainly produced from Jiangsu, Zhejiang, Shanghai area, after a series of special procedures made of smoked fish, mellow flavor beautiful very flavor, I teach you smoked fish practice the most authentic practice tips.

Smoked fish practice the most authentic practice tricks 1

Smoked fish this cuisine is actually the earliest produced in Shanghai, and it is popular in the South. When you eat fish in the north, you usually choose to steam it, but in the south many people choose to braise it when they eat it, and smoked fish is one of the main ways to make fish in the south.

In the south, people do not often eat smoked fish, there are some good things at home, or need to have a holiday, will do some smoked fish at home, we sit together, eat a pot of fish, will be particularly happy. And the smoked fish that has been made to eat is very useful to our body.

When we make smoked fish, we need to prepare a fish, in terms of accessories directly quasi yellow wine, sugar, green onions, soy sauce can be. We this time in the preparation of fish, try to prepare grass carp, so that the production of smoked fish meat will be more fat.

First of all, you need to buy back the fish to clean up a bit, we need to shoot the fish to stun, shoot stunned with a brush to brush off the surface of the fish scales, and then use a knife to cut the stomach of the fish, take out the viscera, we do not touch the fish gall bladder when you take the viscera. If you accidentally touch it, quickly clean the fish. Then, we need to cut the fish meat and cut it into pieces for packing.

Next we need to put the fish aside to drain the water from its surface, and then we can use the meat. First we need to put the oil in the pot, when the oil is hot, we can directly put the fish in the pot to fry, about three minutes, three minutes after our fish has been fried, fried fish need to be served out, and then, put aside.

In the pot put the right amount of water, water boiling, we can put some salt in the pot, soy sauce, yellow wine, cook two minutes later, the water has boiled, then we need to prepare the fish in the pot to cook, this time to turn off the fire, and then about 20 minutes to cook, 20 minutes later, our soup cooking is less, this time we can turn off the fire. After turning off the heat, we need to marinate the fish in the sauce for about an hour, and after an hour our fish will be very flavorful.

There are a few more things we need to pay attention to when making smoked fish.

First, we must not stir the chopsticks when frying the fish, using chopsticks to stir our fish will be easy to fry. Secondly, when we fry the fish, the soup at the bottom of the fish fried over low heat is particularly small, if there is soup, we can choose to use high heat to collect the juice. Third, we must put the fried fish in the sauce to marinate for a while longer, so that the smoked fish we make will be more authentic.

When I first heard the name of this dish I always thought it was something that was smoked in the wild after being lit on fire with a branch, in the making of smoked fish this cuisine, we use more production methods should be boiled and soaked.

This smoked fish tastes without the firewood flavor of branches and is very tender. This kind of fish is somewhat similar to braised fish though. But I think the preparation method of smoked fish is more unique and fun. Once you have learned how to make smoked fish, try making smoked fish at home.

Smoked fish in old Shanghai:

Spare ingredients: 1 fish, 3 green onions, thirteen spices, soy sauce, soy sauce, brown sugar, brown sugar, sugar, marinade, ginger juice;

The process of making: the first step, the first step is to prepare a fish, the first step is to prepare a fish, the first step is to prepare a fish, the first step is to prepare a fish, the first step is to prepare a fish. Prepare a grass carp, the grass carp head, tail, viscera, etc. were processed clean, and then drained of water, cut into slightly larger pieces, into a container, plus salt, thirteen spices, soy sauce and an appropriate amount of cooking oil;

second step, the last and then an appropriate amount of ginger juice, wearing disposable gloves, will be the fish can be fully integrated into the seasoning with the fish, and then covered with a layer of Clingfilm, into the refrigerator refrigerated marinade for a while, this process, will be clean onion choice, cut into long sections;

third step, frying pan add a moderate amount of cooking oil, when the oil is hot, put a piece of brown sugar, a piece of sugar, stir-fry evenly, so that the sugar melted, will be marinade into the pot, stir-frying out of which the aroma, coupled with the appropriate amount of water;

fourth step, pour ginger juice, fish sauce, soy sauce, soy sauce and concentrated chicken juice, while the green onion into the pot, high heat will be boiled and then turn off the fire to cool, at this time, the marinated fish, pick up from the seasoning, a little air-drying;

fifth step, in the pot to add an appropriate amount of cooking oil, will be air-drying the fish into the pot, deep-fried to a golden brown, then fished out, let it cool down, and then put it back into the pot to fry again. The first step is to add a little oil to the pan and fry the fish until golden brown, then remove from the pan and allow to cool, then add the fish to the pan and fry again, then remove from the pan, drain the oil and add the fish to the sauce.

Cooking tips:

1, grass carp, mackerel, carp, pomfret, etc. can be used to do smoked fish, in accordance with the method of personal feel convenient to do it, smoked fish this practice may not be authentic, but as long as it is the family can like to learn smoked fish, and then do not have to go out, at home, you will be able to eat delicious smoked fish.

2, I have to say, do smoked fish, a lot of people do not understand should be the first marinated or first fried, in fact, the correct approach should be the first grass carp chopped plus seasoning first simple marinade for a while, and then frying in the pan after a good, and then put into a well-made sauce marinated for a while

so that the smoked fish will be flavorful and tasty, as long as you follow the recipe in the `methods to do seriously! can; also want to remind you, the fish is best to once fried yellow, and then re-fried again, which can make the fish bone after soaking, more crispy, will be a good master of this little trick, smoked fish taste more characteristics.

Smoked fish practice the most authentic practice tips 3

smoked, will be the word. Jinwen, the top like fire smoke out, the center is the smoke burst (this ancient "window" character), two points indicate smoke moss, the bottom is the flame. The two dots indicate smoke moss, and the bottom is a flame. Original meaning: smoke rising upwards. "Er Ya" "hot, smoked also", "Poetry - Bin Feng - July" "dome choked smoked rats, stuffed with mud households".

The smoked food processing technology for the earliest antiseptic purposes, commonly used in the processing of fish, meat products, has a long history. With the development of refrigeration technology, anticorrosion has ceased to be the main purpose of smoking technology, it makes the product has a light smoky flavor and become unique flavor. The smoked flavor of smoked products is a combination of compounds, of which phenolic compounds are the main components of the formation of smoky products. As the bactericidal and antiseptic effect of smoking itself is very limited, so the relevant food in the process will be cured before smoking, smoking and smoked dehydrated after drying and other links.

Smoked fish is mainly produced in the area of Jiangsu, Zhejiang, and Shanghai, as the local New Year's food, warming the middle and replenishing the deficiency, it has the ability to benefit the dampness, warming the stomach and calming the liver, and dispelling

Contemporary Smoked Fish Preparation Methods

From the early literature, it is clear that smoked fish originated in the south of the Yangtze River, and was gradually spread to all parts of the country. However, in Suzhou and Shanghai, the information about smoked fish appeared very late, but in Yangzhou, Nanjing generation earlier preserved the process of smoked fish production after 49 years.

Smoked fish from this time period tends to be darker in color and not as sweet. There are still people who make it this way. There are four differences between the latest process and this one:

1. The color changes from black to red. It is mainly with the help of vinegar and ketchup.

2. The amount of sugar is increased. In addition to the traditional white sugar, you can also choose icing sugar, yellow flake pond, honey, maltose.

3. The flavorings are richer, making the taste more layered. Often added are peel, Li Pailin rush juice, Thai chicken sauce, seafood sauce and so on.

4, after the fish is fried, no longer back to the brine firing, but in the hot brine soaked in flavor. If you are looking for a crispy texture, just dip it in the simmering marinade. If it is in order to make the taste more intense, it is necessary to soak for three hours, will make the finished product more full and juicy.

So that cooking is not too much to stick to the standard, but to understand why to do so, in addition to the physical and chemical reasons, the history of the development of dishes, as well as the taste of the region on the aesthetic taste should be understood. Understand the reasoning, naturally, you can learn by example, by analogy.