Ingredients: silver carp (grass carp, snakehead)
Ingredients: sauerkraut, pickled pepper, (wild pepper)
Seasoning: basic seasoning (salt, monosodium glutamate, medlar, cooking wine) white vinegar.
Technological process: main ingredients-deboning-keeping fish slices-slicing-soaking-sizing (salt, monosodium glutamate, cooking wine, pepper)
Ingredients-changing knives, fishbones, changing knives, ingredients-flying water
Take a pan-heat it-add sauerkraut-stir fry until fragrant-add head-soup (wide)-seasoning-add fish fillets-marinate until cooked-add soup bowl-add oil, add chopped green onion (sesame) and dried Chili.
Taste type: salty, fresh and sour, and the fish fillets are smooth and tender.
* There are so many precautions in the practice of pickled fish when I was studying at the Chef College, but there are many methods that I don't know if I haven't studied chefs. Let me tell you something:
1 Choice of main ingredients: I have used all kinds of fish in the restaurant where I have worked, among which silver carp meat is a little fleshy and loose, which makes it difficult to divide the size, but the price is cheap. The price of silver carp in the market is around 4.97 yuan, which varies from region to region, but most of the time it will not be higher than that in 6 yuan. Most restaurants will not choose silver carp as pickled fish.
Most restaurants choose grass carp, because grass carp, also known as mongoose, can grow to a very large size (but generally 3-5 kg is enough). The meat quality is slightly better than that of silver carp, and the meat quality is thicker. The meat is very good, but it lacks the strength of snakehead. The current price of grass carp is 8.79 yuan according to a website query, which is a little different from my impression. Huaibei is different. A little cheaper than snakehead and a little more expensive than silver carp is a good choice.
Not to mention snakehead, the price is a bit expensive, but the meat is fresh and tender, with less thorns. After all, snakehead eats meat.
2 knife changing method: the difficulties of pickled fish dishes mainly focus on these points: changing knives, sizing, stir-frying small materials, how to burn rich soup, and finally pouring oil.
Generally speaking, you can't even change the knife in the first step, let alone burn it. Take the whole fish and remove the head and tail, and stick out two bones from the head to remove the chest and abdomen bones, so that you can get two fish without bone spurs. At this time, an inclined blade can be used, which can be a single piece or a butterfly piece. It is best to be 0.5 to 0.8 cm, not as thin as possible, but it is a little thick above 1 cm.
Most fish have mucus, so they should be washed with running water and soaked in clear water to remove mucus, but not for too long. After about 10 minutes, you should drain the water, squeeze out the excess water from the fish and size it.
4 thick pulp should be used for sizing. The method here is equivalent to the sizing method of boiled meat slices in the last article, but if the meat quality is different, it needs to be handled lightly, and at the same time, you should be careful of the fishbone that leaks through the net.
Stir-fry small materials here, and every restaurant has its own way. Some people fry rapeseed oil, some people fry lard, some people fry small materials together, and some people fry fish bones. This is entirely the master's personal skill and mastery of the temperature. From here on, it's different, that is, what are your specialty dishes and the popular specialties in the chef world?
The cooking method of soup is closely related to the above-mentioned stir-fried ingredients, but as long as the soup is milky white in color and rich in flavor, it is simple, but it is all from experience. In order to achieve milky white, the hotel has the choice of three flowers and light milk. The color of sauerkraut is yellow. No matter how fried sauerkraut is, the color is not as good as soup. The choice of raw materials and the temperature of edible oil are very important. Anyway, it won't be so white if I burn it! ! (It may be that there is a layer of rapeseed oil floating on it. )
Generally speaking, the oil is not poured in the end. The coriander leaves in the hotel are decorated with colors. When the hot air of the dish comes out, it can be heated by the coriander leaves with a little fragrance. However, many chefs put a lot of small ingredients, such as minced garlic, pepper, pepper, dried pepper, thirteen spices and coriander leaves, and then pour oil. As long as the oil temperature can force the fragrance out, it is not as high as boiling meat slices.
Ok, that's all for today's sharing. Follow me for more recipes and tips.