"Zhuge Grilled Fish" won the "Golden Tripod Award" at the Sixth China Gourmet Festival, and Chongqing Zhuge Grill followed the fire throughout the north and south of the country, with branches opening in various provinces and cities. The biggest feature of the dishes in the grill is the use of barbecue and old oil, the first raw materials marinated in flavor, then grilled on the grill to eight or nine mature, and finally poured on the old oil, fresh soup, so that the dishes not only have the fresh flavor of the raw materials themselves, there is also a unique aroma of charcoal and the material aroma, and the finished dish with an alcohol stove on the table, which can play a very good role in heat preservation, the customers can continue to eat according to their personal tastes after eating the main ingredients vegetables, noodles, etc., a unique flavor. The flavor is unique.

This recipe is made by Mr. Lu Chunbo, an intermediate chef who has worked at Hebei Hotel, Kunming Shanzhen Building, Emei Hotel, and Chongqing Zhuge Bakery's Hebei store, and who is well versed in the production of Szechuan, Hunan, Anhui, and seafood dishes.

Raw materials:

1250g of carp (other kinds of fish can be), 15g of celery, 15g of cucumber, 5g each of cilantro, red pepper and scallion.

Seasoning:

100 grams of dried chili peppers, 15 grams of dried peppercorns, Pixi County Bean Paste 100 grams, 200 grams of old oil, monosodium glutamate (MSG), chicken essence 10 grams, 10 grams of cooking wine, salt 5 grams of freshly spiced chicken paste (chicken flavor is thick, concentrated, not more than 10 grams, up to 10 grams) 10 grams of sugar 5 grams of Yongchuan black beans 10 grams of ginger, garlic 15 grams of each rice, 100 grams of cooking oil, cumin 20 grams, 250 grams of fresh soup.

Trial production comments:

Trial production found that this old oil flavor, but the spice flavor is a little heavy, it is recommended to reduce the amount of spices; in addition, the amount of chili pepper is not enough, if it is in Hebei and other places outside of Sichuan can be, but to make an authentic Sichuan flavor, dried chili pepper to be at least 1 kg

Production:

(1) carp slaughtered and scaled, cut the back (so that to ensure that the carp can be cut). The back of the knife (this will ensure that the shape of the complete and uniform heat, if the knife from the abdomen will cause the abdomen and the back is not cooked) to remove the viscera rinsed, playing a word knife, add wine, salt, monosodium glutamate 5 grams, marinated for 10 minutes.

(2) fish on the grill for 10 minutes to nine mature, brush a layer of old oil and oil mixture of oil (according to the actual operation of the situation to change the number of times to brush the oil, generally mastered in the two best, the first time in the fish grilled to five or six mature brush, the second is about to be grilled when the brush, which ensures that the oil aroma is fully immersed into the fish), sprinkle cumin and then on the grill a little bit of grilling for 1 minute, loaded into the padded onion shredded Sprinkle with cumin and grill for 1 minute, transfer to an onion-lined stainless steel plate and set aside.

(3) frying pan with 50 grams of oil under the ginger, garlic rice, soybean paste, black beans stir-fried over medium heat, add the remaining old oil, freshly spiced chicken paste, fresh broth, and then into the chicken essence, sugar, seasoning, and finally under the celery section, cucumber section of the boil on high heat and poured in the dish containing the fish.

(4) another pan put 30 grams of oil, burned to fifty percent of the heat under the dried chili peppers, peppercorns stir-fried over medium heat, dripping in the fish plus green onion, cilantro, red pepper wire can be garnished.

Tips:

Doing this kind of dishes need to pay attention to the fire of the grill is not too strong (with a special grill, charcoal as fuel), the fire to keep in the slightly yellow light can be too strong will be the raw materials grilled paste; and the entire process of grilling should be constantly turning raw materials, so that it is uniformly heated

Try to do the review:

Tried to do the roasted duck in the oven in the middle of the grill 20 minutes (every 6 minutes to take out and brush with a brush, and so on). Every 5-6 minutes to take out and brush the oil, *** brush three times), and then in accordance with the recipe in the practice, into the dish taste very good, but the selling appearance is not as good as with the grill grilled. If the hotel neither grill nor duck oven, it is recommended to use 220 ℃ oven, the bottom of the mat shredded green onions, the middle of the removal of three times to brush the oil, the first brush butter, the last two brush the old oil, baked for 25 minutes, into the flavor of the dish is more fragrant.