Today, A Fei shared a method of making tofu with crucian carp, letting you know how to fry fish without sticking to the pot and breaking the skin, and how to stew milk soup. Without saying much, we started to operate.
Step 1: Prepare the ingredients.
Prepare a crucian carp, put it on the chopping board, scrape the scales with the back of the knife, and clean the crucian carp.
Press the crucian carp tightly, cut the knife from the abdomen, cut the crucian carp onto the fish's back, and scrape off the black film. (Black film has a strong fishy smell)
Cut the fish into circles to make it easier to taste when frying, and then rinse it with clear water.
Next, season the fish.
We put the salt evenly on the fish (to give the fish a base taste), pour the cooking wine on it, rub it by hand and marinate it for ten minutes, so that the cooking wine can combine with salt to form sodium amino acid salt, which makes the fish taste more delicious.
You can prepare side dishes while waiting:
Cut tofu into cubes, and it is not easy to stick to the knife when cutting tofu from back to front.
A small piece of ginger, cut into ginger slices. White onion, cut into onion segments.
Cut some parsley.
Step 2: fry the fish.
Fry the marinated crucian carp first, be sure to fully heat the pot, and then add vegetable oil to fully slide the pot.
Pour out the hot oil and add the cold oil, which can make the ordinary iron pan have the characteristics of non-stick pan.
Take the pan, put the cold oil, add the crucian carp, stick the crucian carp belly down in the pan, and keep shaking the wok.
After frying until it is solidified, turn the fish over completely and fry the skin of the fish. After the two sides are shaped, add the boiled water prepared in advance. Then boil water over a large fire, add onion, ginger and star anise, and continue to shake the pot. The soup cooked by the fish will naturally turn milky white.
Tip: there are two aspects to pay attention to when frying fish without sticking to the pan.
1, fully heat the pan, then fully slide the hot oil into the pan, pour it out, and add the cold oil.
2, crucian carp fish can not have water, must use absorbent paper to dry.
Tip:
In the process of frying fish skin, fat and fish glue will be separated out, and adding boiling water will make fat and fish glue dissolve quickly. The soup will be milky white. If the fried fish is not in place, the fish glue and fat will not be fried, and the soup will not be milky white.
Step 3: stew the fish.
After the water is boiled, slowly pour in the tofu.
Then cover the pot and stew for 10 minutes.
/kloc-after 0/0 minutes, open the lid and start adding seasoning. Add 4g of salt and 2g of pepper. Pat the foam along the edge of the pot and cook for 5 minutes on low heat to taste the soup.
Boil until the soup is milky white, pour into the pot and add coriander.
Sprinkle a little sesame seed to improve the taste. I want to drink the original crucian carp soup, without pepper, star anise and sesame oil.
Ok, this simple and delicious stewed tofu with crucian carp is ready.
This is the first course, and there are several courses for your reference every day.
Teddy boy, thank you for watching. See you next time.