When cooking pickled fish at home, do you put the fish or pickled vegetables first? Fish with Chinese sauerkraut is a dish that people prefer to order at dinner. It is sour and appetizing, full of flavor and impressive. Therefore, many people like this dish and cook it at home. However, due to the improper handling of some details, the taste is far from the same, and there is no good taste in restaurants outside. Today, as a hotel chef, I will talk to you about the fish with pickled vegetables. So, should we put the fish or sauerkraut first? Of course, stir-fry sauerkraut first. Only under the urging of heat will sauerkraut stimulate its taste and make it more fragrant. If it is cooked later, the taste will be much different. Next, talk about the practice of pickled fish in detail:
The main materials used in private pickled fish are: a grass carp and 300 grams of pickled cabbage (homemade pickled cabbage, pickled will be better. ) a cucumber, soybean sprouts150g, Chinese cabbage100g, green pepper10g, onion, ginger and garlic10g, dried pepper10g, salt, chicken essence, cooking wine, soy sauce, white wine.
"Processing technology": (1) First, the fish meat and fish bones of grass carp are separated and placed in bowls. (The production process will not be described one by one. If you don't understand, you can let the vendors handle it. There is a slice method that can make the fish pieces without thorns. ) put them into clean water respectively, and rinse off blood and impurities. Then, control the water to dry, add salt, chicken essence, cooking wine, white pepper and onion ginger into the fish fillets, and beat them in one direction until the glue is strong, then beat in an egg white and mix well, sprinkle a layer of raw flour and mix well, and pour a layer of oil for later use. The oiling is to lock the water and ensure the fish is fresh and tender. If you use it immediately, you don't need to refuel. Fish bones and fish heads are marinated without egg white and raw flour. (2) Pour oil into the pot, add onion, ginger and garlic, stir-fry until fragrant, then add soybean sprouts, stir-fry Chinese cabbage, add a proper amount of sauerkraut, stir-fry cucumber until cooked, add salt and season with chicken essence. Then put it in the plate for later use.
(3) Take another pot, pour oil, add onion, ginger and garlic, stir-fry for a while, add pickled cabbage, stir-fry for dry fragrance, and let the taste of pickled cabbage be fully released. Then, pour fish bones and fish heads, stir-fry for a while, and inject boiling water. The soup made in this way is very white and has the delicious taste of fish. If it is directly cooked, it will be less delicious, so many people cook it. Fire until the soup is thick and white. Next, add fish fillets and cook them until uncooked, add salt and chicken essence to taste, and then thicken them with water and starch. This way, the soup looks more white, bright and appetizing. Finally pour it into the bowl. Sprinkle chopped green onion, minced garlic, green pepper, dried pepper, heat oil in the pot, pour it on the surface and saute. (4) Decorate the plate. I hope everyone will like this work. See you next time.
Cooking is long, enjoying quietly, and there is always a dish that is warm and happy. No matter how time passes, keep the food, and the beauty will always accompany you! ——— This article was created by the tip of the tongue —— Liu Chu, original production, unauthorized handling and copying are prohibited—