Picture of raw fish with sauerkraut

600g of snakehead, 50g of pickled cabbage100g, 25g of red pepper, 5g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of stock of10g of cooking wine and 50g of cooked vegetable oil. In the production process, the fish is cut into 3 parts on each side, the sauerkraut is drained and cut into filaments, the red pepper is soaked and chopped, and the ginger is soaked and diced; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar to the pot. Special Sichuan cuisine. 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 finished vegetables are fresh and tender.

Exercise 2

Ingredients: pickled fish carp

Carp 1 (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g. Scaled carp, gills, laparotomy, evisceration, washing, taking two fish with a knife, splitting the head and cutting the fishbone into pieces. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin. Fish with Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.

Exercise 3

Main materials and auxiliary materials

Production steps (14 pieces) fresh fish 1 tail 1250g, pickles 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites and pickled peppers/kloc. 50g, 3g pepper, cooking wine 15g, pepper1g. Cooking method: 1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head and cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder. 2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook. 3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot. 4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.

Exercise 4

1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl. Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. 3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard. Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50% heat. Add garlic and sauerkraut and oil. When sauerkraut and garlic are sauteed, add a spoonful of cold bone soup, cooking wine, pepper and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into a wok and cook until the soup is yellow-green. Then add chicken essence and melted lard.

Exercise 5

Fish with Chinese sauerkraut as cooking material

Ingredients: mandarin fish maw (840g), pickled fish seasoning package (1 package), pickles (500g), pepper (2 tablespoons), ginger (5 slices), onion (1 root) Marinade: egg white (1). Cut onion into sections and ginger into filaments. 2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and shredded onion, mix well, and marinate for 15 minutes to taste. 3. Wash the sauerkraut and cut it diagonally into strips. 4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper on low heat, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows. 5. Pour in the seasoning bag of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it with high fire and boil it, and stew it on low heat 15 minutes. 6. Add 1/3 tablespoons of sugar to taste, pour in the pickled pomfret slices and mix well. Cook the fish fillets over high heat until they are cooked, and serve.

Exercise 6

Ingredients: 500g net fish, a new bag of Sichuan sauerkraut (you can add more if you like), 2 small pieces of garlic with Sichuan sour ginger 10g, pickled pepper 10g, chopped wild pepper 10G, chopped auxiliary materials: salt, chicken essence, sugar, cooking wine, starch and white pepper. Cooking oil 1. Dry the clean fish with kitchen paper, cut it into 5MM thick slices with an oblique blade, put it in a large bowl, pour in cooking wine and a little salt, gently stir the surface of the fish in one direction to make it sticky (the amount of salt is not much, so you can taste the taste of miscellaneous fish, but salty), and marinate it a little. 2. Rinse Sichuan food with clear water, squeeze out the water and cut it into slightly thick silk for later use. Bean fruit net fish with Chinese sauerkraut

3. Marinated fish, add dry starch, stir well, add an egg white, stir well, don't have a piece of egg white. 4. Heat oil in a wok. Insert a chopstick into the wok and see a lot of small bubbles coming out of the chopstick head. At this time, you can use the oil temperature to put in the fish fillets. Slowly, put in the sliced fish one by one, not too much at a time. When you see the fish fillet slowly changing color, push the fish fillet slowly with a shovel and take it out when the fish turns white. It must be fried with a small fire. According to my method, it will be very safe and will not leak oil. Don't worry! Step four. Take out the fried fish fillets for later use, leave a little oil in the oil pan, heat it, pour in Jiang Mo, stir-fry minced garlic, add pickled peppers, stir-fry minced wild peppers until the oil turns red, add kimchi, stir-fry until fragrant, and pour in broth or water, not too much, as long as the kimchi has just passed. 6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste. 7. Don't cook it for too long, season it and put it in a big pot. 8. Prepare a little minced garlic, sprinkle it into a pot, prepare oil in an oil pan, add chopped dried peppers, stir-fry until they are reddish brown, and pour Chili oil on the minced garlic, and the fragrance suddenly overflows.

Exercise 7

Ingredients: carp 1 Accessories: sauerkraut (pickle) 1 00g wild pepper 20g ginger slices 1 0g garlic 20g egg white 1 0g seasoning: starch10g cooking wine, 2 teaspoons salt, a small amount of chicken essence1teaspoon pepper. Put the sliced fish flat on the chopping board and cut it at a 45-degree angle with the chopping board. 2. Slice the fillets, grab the fillets and fillets with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes. 3. Dry the water in sauerkraut by hand. Chop the wild pepper. 4. Pour a little more oil into the pot than cooking and heat it to 70%, then add pepper and dried pepper. After the fragrance comes out, add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut. 5. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil. 6. Put the fish head and fish in the fire and cook for 10 minute, so as to make them tasty. When cooked, the soup will turn white. 7. Put the marinated fish fillets into the soup one by one, and spread them out with chopsticks. When the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them in a deep plate and pour a little hot oil on them. [1] Taste: hot and sour, fresh and tender.

Exercise 8

Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water). Practice: 1. Raw materials: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1, cooking wine, salt, chicken essence, sugar, a small amount of white pepper and clear soup (or water) 2. Wash the killed fish and put the meat slices under the fish bones. Cut the skin of the fish fillet downward, cut it into fillets with a thickness of about 0.5 cm obliquely, and chop the fillets into pieces with a length of about 5 cm. 3. Wash the sauerkraut, wring out the water and cut it into sections for later use. 4. Add cooking wine, starch, egg white and salt to the fish fillets. 5. Mix the fillets evenly and marinate for 15 minutes. 6. Add hot oil to the pot. Add ginger slices, garlic slices and pickled peppers and stir-fry until fragrant. 7. Add chopped sauerkraut and stir-fry for 3 minutes. 8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil, then add fish chops to cook 10 minutes to cook the umami flavor. 9. Put the sauerkraut in the bowl for later use, and leave the sauerkraut soup in the pot to prevent too many dishes in the pot and the fish fillets from being cooked easily.000000000056 Tip: 1. I usually cook pickled fish with grass carp, the meat is tender, and snakehead is also a good choice. 2. You can add vermicelli, bean sprouts, Flammulina velutipes and other vegetables to the pickled fish soup; You can also make the bottom of the pot with fish soup with pickled vegetables cooked with fish chops, which is pickled fish hot pot. 3. You can also serve the fish fillets directly without sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered. Practice 8: Pickled fish, like boiled fish, is the most delicious way to eat. The practice of these two kinds of fish is actually very simple, and the requirements for fish are not high. As long as the ingredients are ready, the fish will be particularly delicious. Raw materials: grass carp 1 strip (1 kg and a half -2 kg is appropriate), Sichuan sauerkraut (pickled vegetables) 150g, Flammulina velutipes 100g, Pixian bean paste 20g, ginger 20g, garlic 5 petals, and egg white 1 00g. Practice: 1. Slice the fish fillet, cut the fish fillet into sections. Fish fillets and fish fillets are marinated with egg white, cooking wine, starch and salt for 20 minutes. 2. Squeeze out the water in the sauerkraut and cut it into shreds. There are also pickled peppers and Flammulina velutipes washed and cut into sections; 3. Slice ginger and chop garlic;

Step (5 pictures) 4. Heat the pot, pour a little oil, add ginger slices, garlic paste and Pixian bean paste and stir-fry until fragrant; 5. Stir the shredded sauerkraut evenly; 6. Pour enough boiling water into the pot (the amount of water should not exceed all fish fillets and other materials); 7. After the water is boiled, pour in the fish head and fish chops and cook for about 10 minute; 8. Lower Flammulina velutipes segment; 9. Then clip the marinated fish slices into the pot one by one, and then disperse them with chopsticks; 10, cook until all the fillets change color, add a little salt and pepper and stir well. [2]

Edit the nutritional value of this paragraph.

The main ingredient of pickled fish is rich in high-quality protein, the digestibility of human body can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D; The fat of fish is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life. Lactic acid in pickled cabbage can stimulate appetite, sober up and relieve boredom, stimulate appetite, help digestion and promote the absorption of iron by human body. At the same time, Chinese cabbage turns sour, and the nutrients are not easy to lose. However, sauerkraut can only be eaten occasionally. If the human body lacks vitamin C, it should eat less. Long-term overeating may cause urinary calculi, make red blood cells lose their oxygen-carrying ability, lead to tissue hypoxia, and cause poisoning symptoms such as blue skin and lips, headache and dizziness, nausea and vomiting, palpitation, and even death in severe cases.

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nutritional ingredient

Calories (1 182.25 calories) Vitamin B6 (0.15mg) protein (183.25g) Fat (41.56g) Pantothenic acid (0.07mg) Carbohydrate. Cholesterol (840.00 mg), vitamin A (263.50 mg), carotene (8 1.20 mg), thiamine (0.36 mg), riboflavin (1.04 mg), nicotinic acid (28.44 mg) and vitamin C sauerkraut.

(5.10mg) Vitamin E (14.53mg) Calcium (608.00mg) Phosphorus (2139.12mg) Potassium (3650.88mg) Sodium (/kloc-0)

Suitable crowd

It can be eaten by ordinary people, especially for people with fatigue, headache due to wind deficiency, hypertension due to hyperactivity of liver yang, headache, chronic malaria, cardiovascular diseases, etc.

Nutritional efficacy

Grass carp is sweet, warm and non-toxic. Entering the liver and stomach meridian has the effects of warming the stomach and harmonizing the middle energizer, calming liver yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestines and improving eyesight. Indications: physical weakness, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.

Edit this paragraph as a hint.

Cooking tips

1. Fish fillets must be evenly caught with egg white to be fresh and tender. Don't use starch, or the boiled soup will become turbid. 2. Fish bones and fillets should be cooked separately to avoid undercooked fish bones and unformed fillets. 3. Stir-fry pickled peppers with strong fire and strong oil for 2-3 minutes until the flavor overflows, and immediately pour them on the prepared fish noodle soup, so that the flavor of pickled peppers can be quickly integrated into the soup and the appearance of the soup can be ensured.

Chef's tip

1. Sauerkraut seasoning packets are sold in the supermarket. When they are cooked with pickles and mandarin fish, they become pickled fish. Because the seasoning package itself has a taste, it needs pickled fish to season it.

Taste it before seasoning it. 2. It is recommended to buy Chaozhou pickles with golden color, crisp and tender meat and salty taste, or choose ordinary sauerkraut to serve on the table, which can be selected according to personal taste. Don't cut the fish fillets too thick, otherwise they won't be cooked thoroughly. Adding egg white during curing can make the cooked fish fillets more delicious and tender. 4. Slicing method of fish fillets: firstly, remove the fishbone to keep the fish, and then obliquely cut along the fish tail direction to slice the fish; Irreversible texture sliced fish, otherwise the cooked fillets will be broken and not delicious. 5. Fish fillets can't be cut too thick, egg whites can't be added, and starch can only be put in one teaspoon. When tasting fish fillets, it is best not to touch your hands and don't put too much cooking wine. Two teaspoons is enough. 6. Cook the fish with cold soup and cold water, so that the fish has no fishy smell and the soup will turn white.

Matters needing attention

(1) You must use fresh grass carp before cooking soup, or you can put the whole fish in a stew pot, remove the gills and viscera, remove the nails and wash them, gouge out the knives on both sides, cut two pieces diagonally, and align them when entering the soup bowl. (2) Don't fry the whole fish hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. 3 Don't cut the fish fillets too thick, don't add egg white, and only put one teaspoon of starch. It's best not to touch the fish fillets, and don't put too much cooking wine. Two teaspoons is enough. Cook fish with cold soup and cold water, so that the fish has no fishy smell and the soup color will turn white.