My parents called last night and said they were in Guangzhou now.
At first, I thought it was a joke, but as a result, the couple took a photo of the restaurant number and really waited for me to eat after work ~
Just in time for the evening rush hour after work, I just spent an hour on the road for half an hour.
As soon as we met, my dad started talking-
"Don't say we didn't inform you in advance, ha, this trip we mainly come for fun, just drop by to see you.
My mother grabbed me and asked my father to call the waiter to serve.
Needless to say, the restaurant chosen by the old couple is quite distinctive and belongs to new Cantonese cuisine.
It not only retains the essence of Cantonese cuisine, but also absorbs the essence of various dishes, which is unique.
The most eye-catching thing is this smoked fish with dried tangerine peel.
The pendulum plate has Lingnan characteristics, and the two goldfish in the plate are decorated and full of gas field.
Smoked fish in a small bowl is sweet and sour, which combines the sweetness of local cuisine with the deliciousness of Lingnan cuisine and becomes the first dish on the CD.
I guess it's because the weight is small and the sugar is heavy. One person eats one piece, and it still has a aftertaste in the end.
There is a faint smell of dried tangerine peel in the mouth, and the whole person itches. I can't help thinking about carving when I get home.
Smoked fish is the specialty of this dish. In ancient times, it was smoked with cypress branches/litchi shells/tea leaves/rice, then fried and soaked in marinade.
But it's much simpler now.
The step of smoking is omitted in fish, which is simplified as "frying first and then marinating", which is in line with the explosion of smoked fish in the same period.
However, smoked fish is famous. Nowadays, apart from Jiangnan people, there are still "smoked fish" and "fried fish". Other places think that smoked fish and fried fish are the same.
The smoked fish with dried tangerine peel I ate in the restaurant was based on smoked fish and added a touch of Cantonese flavor.
Look at my homework first.
Ordinary porcelain plates contain purplish fish pieces and then decorate them with an edible flower. Do you look like you are learning well?
The fish is crispy outside and fragrant inside, and the sauce dyed on the surface has a clear red light.
This time I also seized the sweetness!
Compared with the products produced in restaurants, my formula belongs to the reducing sugar version, which is more in line with the public taste.
The ratio of acid to sweetness is controlled at 1:4, and then the amount of dried tangerine peel is increased to soften the original flavor and make the overall aroma more layered, and a little health care machine is added.
If you are tired of eating fish after a while, you can change your mind and try ribs, meatballs and chicken breast.
I really want to assure you that it is delicious!
Grass carp, which is cheap in the market, is often used to cook this dish. After a makeover, the price can be doubled.
But let's cook at home and choose the fish you like to cook.
Mackerel, pomfret, crucian carp, mandarin fish, carp, herring, etc. , are in line with the taste of this dish.
In the eyes of Jiangnan people, smoked fish is a daily necessity, and people can't put it down if they eat hot or cold.
When entertaining guests, it can be used as an appetizing cold dish, as a topping for noodles at breakfast, and as a snack in the afternoon.
So you can make a few more at a time and put them in the refrigerator. You can reheat the sauce when you want to eat it, and the sauce of smoked fish is easier to hang after refrigeration, and it tastes particularly good!
-Smoked fish with dried tangerine peel-
[composition]
Pickled fish: grass carp 1 strip (3-4 kg) chives 1 shredded ginger, appropriate amount of rice wine 1 tbsp potato starch 1-2 tbsp.
Sauce: 300ml of clean water, 3 tbsps of oyster sauce, 2 tbsps of rock sugar, brown sugar 2 tbsps, balsamic vinegar 1 tbsps, honey 1 tbsps, 3 tbsps of dried tangerine peel, 3 slices of fragrant leaves, 3 slices of star anise and ginger 1 slice.
Optional: 2 tablespoons carved flowers (flavor enhancement) and 1 tablespoon Redmi (color enhancement).
1 spoon 1 spoon 15ml
1 teaspoon 1 teaspoon 5ml
[recipe]
1. Cut the slaughtered grass carp into 2cm pieces, split them in two along the fish keel, and wash the blood stains and black film.
2. Add onion, shredded ginger, a little cooking wine and salt into the fish pieces, mix well and marinate for 10 minutes or more to remove fishy smell. Fish with strong fishy smell can prolong the curing time.
3. Put shredded dried tangerine peel, pepper, fragrant leaves, star anise and red yeast into gauze bags, tie them tightly, wash them and drain them for later use.
4. Put the seasoning bag into a small pot, boil it with clear water for 10 minutes, and then pick up the seasoning bag.
Add 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 3 tablespoons of rock sugar, 1 tablespoon of brown sugar and 2 tablespoons of carved flowers, and simmer until the sugar melts and the sauce is thick. Add 1 tbsp balsamic vinegar and 1 tbsp honey, mix well and let cool for later use.
5. Pick up the seasoning from the marinated fish pieces, add 1-2 tablespoons potato starch and stir well. Lock the gravy when frying, and the skin will be more brittle.
6. Heat the oil pan to 80% heat (170- 180), gently add the fish pieces, fry until the surface is crisp and golden yellow, and take out and drain the oil.
7. Soak the hot air into the cold sauce one by one. When the sauce is evenly wrapped around the fish pieces, take it out and put it on a plate. Sprinkle some lemon peel to add flavor.
Dangdang Dangdang, the first bite of smoked fish is just baked, ah-of course, fans eat first!
The fish is fried crispy and fragrant. As soon as I bite, my mouth is scratching, but I am instantly caught in the tenderness of the fish.
The sauce attached to the surface of fish skin is perfectly matched with fish, which is simply another delicious blessing!
When the tongue is pressed, the sweetness teases the taste buds, making people eat one piece again and again, and they can't help but open their mouths to take one.
I can teach you this dish in detail today, according to my parents' instructions.
I'll do it again after work tonight, so that parents can evaluate it after eating!
As I get older, I cherish my time with my parents more and more.
They will book tickets overnight because of a casual "homesickness" and pretend to be careless;
As long as they are here, I will always be the happy "child"