Materials: scallops, sauerkraut, ginger, chili pepper, appropriate amount

Seasoning: salad oil, soy sauce, sugar, appropriate amount

Practice: 1, the oil is hot, scallops into the pan and frying, and then rinse off the oil with boiled water. 2, a separate frying pan, popping ginger, chili pepper, add soy sauce

Oil, sauerkraut, scallops, with a small fire to cook until flavorful! You can do it.

Dry roasted carp practice2007-12-11 20:23

Dry roasted vegetables have a brownish-red color, dry incense moist, mellow flavor characteristics, is one of the representative dishes in Sichuan cuisine. Take dry roasted fish as an example to solve its mystery.

Conventional practice: fish treatment net, into the frying pan fried to tight skin out, the pot to stay in the bottom of the oil, under the minced meat crisp to be used. The net pot of oil heating, into the ginger and garlic rice, pickled chili pepper section fried incense, mixed into the soup, seasoned salt, soy sauce, cooking wine, into the fish after boiling, change the fire to burn 10 minutes, the fish turned over, into the crushed rice sprouts, minced meat, scallions, and then burned to the juice is dry and bright oil, drizzled with sesame oil that is into the.

New style: 750 grams of carp, 150 grams of pork tenderloin, 20 grams of crushed rice sprouts, 20 grams of pickled chili pepper section, 15 grams of green onion, 10 grams of scallion, 15 grams of sugar, 2 grams of monosodium glutamate (MSG), 5 grams of pepper, 10 grams of sesame oil, 50 grams of dry roasted fish old oil, 100 grams of salad oil, 2,000 grams of dry roasted fish juice

Preparation: 1. Carp slaughtered and cleaned on both sides of the fish body. Each graver several knives, and then put into the boiling dry roasted fish soup juice, with a small fire soft burn about 8 minutes to cook, drain; tenderloin cut into 0.5 cm square small dice.

2. frying pan on the fire, injected salad oil to 70% hot, under the cooked carp fried until the skin is crisp and hard to fish out, drain the oil into the plate.

3. pot to stay in the bottom of the oil, under the meat sautéed incense, put into the pickled pepper section, scallions fried incense excellent, seasoned sugar, monosodium glutamate, pepper, dripping into a little dry roasted fish old oil and sesame oil, pan poured on the plate fish, and finally sprinkled on the scallions that is completed.

Features: complete fish shape, crispy outside and tender inside, salty and slightly spicy, mellow flavor.

Innovative dry-roasted fish system, not only to save time, but also to maintain the integrity of the fish shape, and make it not burnt and not burnt. Because the fish first in the dry roasted fish broth in the soft burned until cooked, and then deep-fried, dripping juice into the dish, so the fish is more easy to taste. The texture of the fish is crispy on the outside and tender on the inside, and the use of small diced meat instead of minced meat makes the dish more refreshing. This innovative dry-roasting technique is especially suitable for mass production.

Fish soup and the old oil method: frying pan on the fire, injected canola oil burned to 40% hot, put into the dry chili pepper section, pepper grains stir-fried, under the homemade soybean paste, scallion, pickled pepper, pickled ginger rice stir-fried aroma excellent, and then mixed into the fresh broth, simmering for about 15 minutes, seasoned with refined salt, monosodium glutamate (MSG), chicken broth, pepper, and finally beat the material residue, that is, the dry roasted fish soup juice. Dry-roasted fish old oil, that is, dry-roasted fish soup juice surface floating layer of grease.