After all these years, the taste has not changed.
If you learn how to prepare sweet and sour sauce, not only sweet and sour fish, such as sweet and sour tenderloin, sweet and sour ribs, sweet and sour tofu, sweet and sour lotus root and sweet and sour eggplant, but even Chinese cabbage with sweet and sour sauce will be delicious.
Today, specifically, how to adjust the sweet and sour juice?
1. A fresh carp was washed by a beautiful proprietress when she bought it. Haha, I see.
Marinate the fish with a flower knife first, put some salt on the fish first, put 50 cents cooking wine to remove the fishy smell, massage a few times, marinate for half an hour, and let the fish fully taste.
2. Mix into paste: take a small pot, put 2 tablespoons of starch and 2 tablespoons of flour in the ratio of 1: 1, add appropriate amount of water, stir the left three turns and the right three turns into paste, then add 1 spoon of vegetable oil and stir until it can be shredded.
3. Prepare chopped green onion, Jiang Mo and minced garlic. What is the amount of onion, ginger and garlic? (Onion, ginger and garlic = 1: 2: 3) Less onion, more ginger and more minced garlic, mainly to highlight the fragrance of garlic.
Half an hour is enough, and the fish is almost salted. Take out the fish and wrap it in paste. Start bombing:
When the oil temperature is 50% hot, fry the fish head first. If the fish head is too big to be cooked, fry it first. Then put all the fish in the oil pan. Don't just stand there and watch. You must pour hot oil on the fish with a spoon. You have to fry the fish thoroughly and deeply, and you have to fry it fragrant and stylish.
Fry the fish and take it out to control the oil.
5. Start cooking sweet and sour juice. What about sweet and sour juice? The chef of the hotel just adds water, sugar and white vinegar to the pot.
We cook at home, and we have a trick. We mix the juice in a small pot in advance, and then pour it into the pot after firing, so the amount is easy to master.
The highlight of sweet and sour juice is sweet and sour, sweet but not greasy, sour but not dry, soft and rich but not light.
Put more sugar, more vinegar, more ketchup to improve color and more salt to improve taste. There is little salt here. Finally, add some starch to increase the consistency.
How to make a good sweet and sour sauce? Mastering this ratio can unlock all kinds of delicious sweet and sour dishes.
Take the amount of 5 scoops of water as an example, (5 scoops of clear water, 4 scoops of tomato sauce, 3 scoops of white sugar, 2 scoops of white vinegar, salt 1g, starch 1g, etc. Finally, pour some bright oil to brighten the color, and the oil must be fully mixed.
When the fish is big, add a lot and cook more juice. When the fish is young, cook less juice.
Turn on a small fire, pour this sweet and sour juice into the pot and cook it slowly. When you see bubbles, pour in chopped onion, ginger and garlic, and then pour in bright oil, so that the juice will light up.
When the juice is boiled, pour it on the fish. This taste can ensure that you will not let go of the juice on your plate after eating the fish.