Authentic practice of Yantai spiced smoked fish. Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai Many people like to eat spiced smoked fish in life, but it is not so easy to make spiced smoked fish. Many people do it in an authentic way. Let's share the authentic practice of Yantai spiced smoked fish.
The authentic method of Yantai spiced smoked fish is 1 1. Prepare a grass carp weighing 2 kg, and remove scales, gills, viscera, fishing lines, and black film from the fish belly. After cleaning, chop into even pieces, and then add pepper, star anise, ginger slices, onion segments and cooking wine.
2. After six hours, pick out the pepper, star anise onion and ginger in the fish and throw them away. Then, cook the wide oil from the pan, add the fish pieces at 40% heat, and slowly fry until golden and crisp.
3. Leave the bottom oil in the pan, add ginger slices, scallions, garlic cloves, dried peppers, fragrant leaves, cinnamon, prickly ash and star anise, stir-fry until fragrant, add two spoonfuls of water, and then add a proper amount of tomato sauce, 20g sugar, 5g soy sauce, 3 drops of soy sauce, 5g monosodium glutamate,10g chicken essence,1.
Yes, I can read. Bronze inscription, like fire smoke from top to bottom, with sudden smoke in the middle (the word "window" in ancient times), two points indicating smoke moss, and flames below. Together, it is smoke. Original meaning: fire smoke rises upwards. Erya's sun is like fire, and it's smoky. The poems in July suffocate mice and stuff them into every household.
The fumigation treatment technology of food was first used for preservation purposes, with a long history, and is often used in the processing of fish and meat products. With the development of refrigeration technology, anti-corrosion is no longer the main purpose of smoking technology, which makes the products have a faint smoky taste and become unique. The aroma of smoked products is formed by a variety of compounds, among which phenols are the main components that make products smoke. Because the sterilization and antiseptic effect of smoking itself is very limited, there will be curing before smoking and dehydration and drying after smoking in the processing of related foods.
Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai As a necessary food for the local New Year, it warms the middle energizer, tonifies the deficiency, promotes diuresis, warms the stomach, calms the liver and dispels the wind. In the Ming Dynasty, the Health Department of Song Dynasty recorded in detail: "Fish is a big porch, slightly salty, burnt bran and smoked dry. Fish is slightly cured, fried, and smoked if it is violent. "
Authentic practices of Yantai spiced smoked fish 2 authentic practices and steps of spiced smoked fish
1. Material: 500g herring (or pomfret), appropriate amount of onion and ginger slices, 3 tablespoons of yellow wine, a little cinnamon and fennel, half a teaspoon of soy sauce (about 50g), 3.5 tablespoons of white sugar, sesame oil 1 tablespoon, and 300g of crude oil (the actual amount is/kl
2. Slice the fish with an oblique knife, mix with some onion ginger, yellow wine and refined salt for 30 minutes to taste, and then fry over high fire until golden brown and hard and crisp.
3. Leave a small amount of oil in the original pot, add onion ginger, yellow wine, cinnamon, fennel, soy sauce, sugar and a small amount of soup (about 50g) to make a thick and sticky spiced marinade, pour sesame oil on it, then soak the fish pieces in the marinade to absorb the taste, and sprinkle with spiced powder.
Making method of modern smoked fish
According to the early literature, smoked fish originated in Jiangnan and gradually spread to all parts of the country. However, whether in Suzhou or Shanghai, the information about smoked fish appeared very late. On the contrary, in Yangzhou and Nanjing, the process of making smoked fish was preserved for 49 years.
Smoked fish during this period are often darker in color and not too sweet. People still do this now. Compared with the latest technology, there are four differences:
1, the color changed from sauce black to sauce red. Mainly with the help of vinegar and tomato sauce.
2. Increase the amount of sugar. In addition to traditional white sugar, you can also choose rock sugar, yellow film pond, honey and maltose.
3, the seasoning is richer, making the taste more layered. Pericarpium Citri Tangerinae, Libalin juice, Thai chicken juice and seafood sauce are often added.
4. Fish will not be burned back to brine after frying, but soaked in hot brine. If you want a crisp taste, you can soak it in stewed marinade. If it is to make the taste richer, it needs to be soaked for three hours, so that the finished product will be more full and juicy.
So you don't have to stick to the standard when cooking, but you have to understand why you do it. In addition to physical and chemical reasons, we should also understand the history of food development and the aesthetic taste of the region. If you understand the truth, you can naturally draw inferences from others.
Authentic method 3 of Yantai spiced smoked fish 1
Food preparation
Grass carp (or carp) middle section 1 kg, 3 onions, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water1.
Production steps
1. Wash and drain the fish, cut it into two pieces from the back, and then directly cut it into octagonal pieces (* * * De 16 pieces).
Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours (turn them up and down twice to make them taste even).
2. After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes in each batch), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.
3. When frying the second batch of fish, you can take the first batch of fish fillets soaked in sugar water out of the plate and soak the second batch of fish fillets.
4. Pour out the oil of fried fish, pour the sauce of the original fish into the pot, add a little sesame oil to boil, and then turn off the fire. Drop the fish fillets soaked in sugar water into the pot, turn them over and dip them on both sides. Serve.
Exercise 2
Food preparation
The middle part of herring is about a catty, and a little soy sauce, wine, sugar and soy sauce of ginger and onion are added.
Production steps
1. Separate the fish vertically from the spine, cut into small pieces every other fish section, marinate in soy sauce and wine for two hours, and drain. Heat oil, put the fish pieces in, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. )
2. Pour out the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the prepared thick sauce, stir-fry for a while, and serve.