Braised fish roe raw materials: fish roe 100g, peanut oil 10ml.
Seasoning: salt, soy sauce, rice vinegar, sugar, onion, ginger and minced garlic.
Practice steps:
1. After the peanut oil is poured into the wok and heated, put the onion, ginger and garlic into the wok and stir-fry.
2. Add caviar, seasoning and 15ml water at the same time.
3. After boiling, simmer for 5 minutes with medium and small fire.
How to burn fish eggs with eggplant Raw materials: appropriate amount of eggplant and appropriate amount of fish eggs.
Accessories: garlic slices, onion segments, pepper particles, cooking wine, spiced powder, soy sauce, oyster sauce, salt and coriander segments.
Practice steps:
1. Cut the eggplant into small pieces and treat the fish eggs.
2. Heat the oil in a wok, add the dried peppers and garlic slices and stir fry.
3. Stir-fry fish roe for a while, and continue to stir-fry cooking wine and spiced powder for a while.
4. Add eggplant pieces and stir fry, add light soy sauce, oyster sauce and onion pieces and stir fry 1 min.
5. Add appropriate amount of water to stew 15 minutes, add salt, collect juice on high fire, take out the pan, and sprinkle with coriander segments to serve.
The method of cooking tofu with fish eggs has high nutritional value and is very suitable for supplementing nutrition for children. It is simple and easy to make. The key to this delicious dish is to remove the fishy smell of fish eggs. If you master a few tips, it will be delicious but not fishy.
Crucian carp roe is usually used to cook caviar and tofu. In fact, all kinds of roe can be used, but puffer fish roe and catfish roe can't be used, because these two kinds of roe are poisonous (refer to "What roe is poisonous and can't be eaten"), and bad symptoms such as vomiting, abdominal pain, diarrhea or dyspnea may occur after eating it.
The key skill of cooking tofu with fish eggs: delicious but not smelly
Raw materials:
400 grams of fresh fish roe, 200 grams of tofu, 4 green peppers, 4 slices of ginger, 20 grams of green garlic seedlings, 30 grams of bean paste, soy sauce, chicken essence, dried peppers, pepper, sugar and salt each.
Preparatory work:
If you buy fish eggs wrapped in two layers of film, tear off the outermost film because it has a strong fishy smell. If you don't tear it off, the caviar will be very fishy, which is one of the key secrets of caviar tofu. Don't tear off the film attached to the roe, or the roe will spread easily. Just leave the film inside and rinse the whole fish roe with clean water.
After cleaning the fish eggs, put them in a bowl for later use, then cut tofu, ginger, green garlic and dried peppers into pieces. At this point, the preparation work is completed.
Practice steps:
1. After the wok is heated, add a proper amount of vegetable oil, release ginger slices and pepper and stir-fry with low fire, then pour in the whole roe, and gently shake the wok without turning over, so that the roe is heated evenly.
2. After the bottom of the roe is fried to golden brown, turn it over carefully, fry the other side until golden brown, and take it out for later use.
3. Pour the cut tofu into the pot, fry the tofu with the remaining oil until golden brown on both sides, and then take it out for use (whether or not to fry the tofu, to what extent, depending on personal preference).
4. Then put the dried shredded Chili into the pot, stir-fry with the remaining oil, stir-fry with bean paste on low heat, then add the fried caviar and tofu, add soy sauce and a little salt (soy sauce is added for coloring, just a little, and less salt, because bean paste is very salty).
5. Add a proper amount of water without ingredients, add a little sugar to enhance the umami taste, cover the lid and bring to a boil, then turn to a low heat for about 20 minutes. After feeling the smell of tofu and fish eggs, turn to high fire to collect soup.
6. Before preparing for the pot, sprinkle with onion and garlic seedlings and a little chicken essence, and put the pot on the plate.
Experience sharing:
1. The outermost layer of roe has a strong fishy smell, so you must peel it patiently. You can't peel the inner layer, otherwise the roe will be scattered.
2. You can also cook a proper amount of cooking wine and balsamic vinegar to make fish roe tofu, and the fishy smell of fish roe is better. In particular, balsamic vinegar has a better deodorization effect on caviar. Try adding balsamic vinegar when cooking. Some people even say that balsamic vinegar is the soul seasoning of this dish, so it must be used more to release the delicacy of roe to the greatest extent.
3. fry the roe slowly with a small torch, also to remove the fishy smell of the roe. Pay attention to the hot pot and cool the oil when frying fish roe. Fried fish eggs are not only not fishy, but also delicious.
Fish seeds and tofu are not easy to taste, so this dish should be cooked with slow fire so that fish seeds and tofu can be fully tasted. You can cook this dish in a casserole with slow fire in winter.
5. The fishy smell of caviar itself is heavy, so put as much pepper as possible when cooking with caviar, and cover the fishy smell of caviar with heavy spicy taste, so that the dishes made will be delicious and not fishy.
6. The bean paste has a heavy taste and also has the function of covering up the fishy smell of caviar, which is essential.
7. You can also put some chopped pepper sauce in the bean curd with caviar, which can not only increase the spicy taste of the dish, but also cover up the fishy smell of the caviar, bringing different flavors and richer taste to the whole dish.
8. Although the roe is small, it is not easy to burn or cook thoroughly, so this dish must be stewed slowly to make the roe completely cooked, otherwise it will easily cause indigestion.
9. To make caviar tofu, you can also add a proper amount of pork belly and burn it together. It tastes even better. Slice the pork belly first, fry it in a pot to make fat oil, and then burn it with caviar and tofu.