The practice of pickled fish
It is characterized by refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and delicious soup.
raw material
Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.
manufacturing process
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Steamed white carp
Ingredients: white crucian carp 1 strip (about 500g), shredded ginger, shredded green pepper, sliced red onion, coriander, fresh soy sauce and peanut oil.
1. Slaughter, wash and dry the white crucian carp, sprinkle some salt on the fish, and then put the fish in a long plate.
2. Steam the fish in a boiling pot, pour out the soup (if there is less soup, you can keep it), and add shredded ginger, shredded green pepper, sliced red onion and coriander; Pour the boiled peanut oil on the fish while it is hot, and then pour the fresh soy sauce.
Dried grilled fish
Ingredients: live carp (1000g) 1.
Accessories: 250g of fine noodles, 75g of white wine, 50g of leek powder, 5g of fine Jiang Mo/kloc-0, 5g of bean paste/kloc-0, 5g of Shaoxing wine/kloc-0, 3g of rice vinegar, 5g of pickled pepper, 0g of soy sauce/kloc-0, a little refined salt and white sugar.
prepare
(1) Remove scales and gills from the fish, cut open the abdomen, take out the internal organs, take out the roe, wash it with the fish, dry the water, and put the roe into the belly of the fish, and carve knife marks on both sides of the back of the fish.
(2) Boil the noodles in a boiling water pot, and then use cold water; Cold salad, divided into 10 dishes for use.
(3) Put the wok on medium fire, add 150g oil to heat it, fry the noodles in the dish in hot oil for one side, take out the dish, turn the noodles over and fry the other side, and drain the oil for later use.
(4) Heat the wok with large fire, lubricate the wok wall with oil, then heat it with refined oil, evenly spread the fish with soy sauce for a while, fry it in hot oil until both sides are slightly yellow, pour out the drained oil, add 100g oil to the wok, stir fry the red oil with chopped pepper bean paste, brew with sweet wine, stir fry the minced onion and ginger, and take out three quarters of the fish for later use. Then put the spare seasoning back into the pot, add monosodium glutamate, collect the juice over high fire, pour water starch to adjust the viscosity of the marinade, turn the fish over, spoon the seasoning onto the fish, drop rice vinegar into the big fish dish, and put 10 pieces of fried noodles on both sides of the fish.
It is characterized by bright red color, delicate and harmonious seasoning, tender and delicious meat, rich taste, rich and elegant shape, sweet, sour, salty, spicy and fragrant, and does not weigh on each other.
Stewed fish head in casserole
1 Remove the fish head of branchlets (about 600g); Half a catty of tofu (cut into half-inch thick slices); Half a tomato (sliced); Cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, sausage slices, mushroom slices, Flammulina velutipes, auricularia auricula slices, green bamboo shoots slices, magnolia officinalis slices.
50 grams of lard; 30 grams of ginger; 50 grams of onion (two and a half inches long); Garlic slices10g; 5 grams of pepper granules; Appropriate amount of white pepper and salt.
Cut the ginger in half, rub it on the bottom of the hot pot with the cut surface (to prevent the skin from sticking to the pot when frying the fish head), and then beat the ginger evenly with a knife.
After the lard in the pot is heated, choke the pot with Chili (Chili is not needed), fry the fish head over medium heat until it is slightly yellow, and add ginger, onion and garlic to make it fragrant.
Pour the broth (or boiling water) into the casserole and bring to a boil. Boil the stomach, heart, tongue, mushrooms, auricularia and magnolia slices and simmer for about 3 minutes. Add salt, add tofu, green bamboo shoots, sausages and Flammulina velutipes. After the soup is boiled, add tomato slices and pepper, and turn the pot slightly (do not add monosodium glutamate, so as not to affect the delicacy of the fish).
Supplementary answer: vermicelli fish head
Materials: 1 silver carp head (about 750g) and 5 vermicelli.
Seasoning: 50g cooked lard, 30g Shaoxing wine, 40g soy sauce, 2g sugar, fragrant grain 15g, 5g shallots and 5g ginger slices.
Production method:
1. Make several cuts on both sides of the fish head to facilitate the taste.
2. Put the fragrant granules into a bowl, soak them in Shaoxing wine, and then filter out the fragrant granules with gauze for later use.
3. Heat the wok, add cooked lard and heat it to 50%. Fry the fish head with soy sauce along the edge in the wok until both sides are pale yellow. Add onion, ginger slices, Shaoxing wine, soy sauce, sugar and water1000g, then drown the fish head with water, boil it with high fire, and pour in vermicelli after the fish eyes turn white.
Black herring has the functions of invigorating qi, nourishing stomach, eliminating dampness, promoting diuresis, expelling wind and relieving annoyance. The trace elements such as zinc and selenium contained in it help to fight cancer.
6g of refined salt, sugar 150g, tomato sauce 100g, 7.5g of balsamic vinegar, chopped green onion 10g, minced garlic 10g, 80g of dry starch, 75g of pork soup, 40g of water starch, sesame oil 10g, and cooked lard 650.
(1) Tilt the fish skin downward with a knife, cut the fish skin with four knives for each piece, and cut it into 10 pieces. Then, cut the fish pieces straight to the fish skin (the knife distance is about 0.7 cm, and the fish skin cannot be broken), stick dry starch on it, and shake off the remaining powder, thus forming a green chrysanthemum fish. Put vinegar, sugar, salt, tomato sauce, pork soup and water starch into a bowl and mix them into seasoning.
(2) Heat the wok on high fire, scoop in cooked lard, shake off the raw chrysanthemum fish when it is 70% hot, put the fish skin down in the oil pan, fry until it is yellow, and take it out and put it on a plate. Heat a wok with high fire, scoop in 25g of cooked lard, saute shallots and minced garlic, pour in sauce, stir fry evenly, pour in 15g of cooked lard and sesame oil, and pour it on the chrysanthemum fish.
Supplementary answer: snakehead has the effects of invigorating spleen and promoting diuresis, removing blood stasis and promoting tissue regeneration, clearing away heat and expelling wind, and nourishing liver and kidney. Cooking snakehead with ginger and red dates has an auxiliary effect on the treatment of tuberculosis. Braised snakehead with brown sugar can cure nephritis. Eating steamed snakehead can promote lactation and enrich blood.
condiments
Snakehead Terror
condiments
Shredded green pepper
condiment
Salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, shredded onion and ginger, peanut oil.
working methods
1. Wash the snakehead, cut it from the back, slice it to remove the belly, remove the big bones, and marinate it with salt and cooking wine.
2. Add shredded pepper to the fish and steam it in a cage.
3. Add shredded onion and ginger and pour in hot oil.
4. Pour in fish juice and add soy sauce, sugar, chicken powder and monosodium glutamate.
Grass carp has the functions of warming stomach, calming liver and expelling wind, and is a health food that warms the middle warmer and tonifies deficiency.
Exercise:
(1) Choose grass carp, catfish, pepper, pepper and other raw materials. And slaughter all boiled fish ordered by customers on site. After cleaning the internal organs, the slaughtered fish will enter the fish cutting process.
(2) Cut the slaughtered fish into fillets according to the specified width and thickness, mix them with salt, monosodium glutamate and starch according to the specified proportion, and then put them into a basin for sizing.
(3) Add white water to the wok, bring it to a boil, put in the starched fish fillets, take it out and put it in the basin after boiling. Then pour salad oil into the pot, add pepper and pepper, heat and pour into the pot filled with fish fillets, thus making a pot of boiled fish.
Features:
Spicy and tender fish, spicy and palatable, is popular in Beijing and enduring.
Hairtail has the effects of warming stomach, nourishing deficiency, moistening skin, expelling pathogenic wind, killing insects and nourishing five internal organs, and can be used for adjuvant treatment of persistent hepatitis and chronic hepatitis. Patients with hepatitis can take the upper layer oil after steaming fresh hairtail, and long-term use can improve the symptoms.
Raw materials:
1 hairtail, 1 tablespoon onion, ginger, garlic and pepper.
Seasoning:
1 tablespoon salt and 1 tablespoon pepper.
Exercise:
1. Remove the head and tail of hairtail, cut into long sections with a width of 0.5 cm, add seasoning and mix well.
2. Marinate the savory hairtail, mix in the starch, put it in an oil pan and fry it until it is crisp and yellow.
3, another oil pan, add 1 tbsp oil to stir-fry minced scallion, Jiang Mo, minced garlic, minced pepper, add crispy hairtail and pepper and mix well.
Supplementary answer: Eel has the functions of benefiting qi and nourishing blood, softening tendons and benefiting bones.
Raw materials:
1 fresh eel, 200ml sake, 300ml chaiyu soup, 1 kelp (length 50cm, width 5cm), a little mountain pepper powder, 30ml soy sauce and a little salt.
Exercise:
1. Sprinkle a little salt on the slaughtered eel, marinate for about 5 minutes, then put it in boiling water 10 second, and take it out. Wash the mucous membrane on the surface of the eel with a wooden brush and clear water for later use;
2. Boil sake, burn off the alcohol, add Chai Yu soup and kelp, cook for about 5 minutes on low heat, and take out kelp; [Xi 'an Food Network]
3. Put the washed eel on the grill, roast until both sides are slightly burnt, put it in 2, cook for about 40 minutes on low heat, add light soy sauce, and cook for 15 minutes. At this time, the eel meat is delicate and soft;
4. Soak the eel in the cooked juice and put it in the refrigerator for half a day, then bake it on the grill and sprinkle with pepper powder.
Misgurnus anguillicaudatus has the functions of invigorating middle energizer, invigorating qi, eliminating dampness and quenching thirst, sobering up and detoxicating, removing hemorrhoid and swelling, and protecting liver. Misgurnus anguillicaudatus and garlic cooked with strong fire can treat malnutrition edema. Misgurnus anguillicaudatus is fried to brown in oil and boiled in water, which can cure night sweats in children. Misgurnus anguillicaudatus stewed with tofu can cure damp-heat jaundice. Misgurnus anguillicaudatus and shrimp yellow can cure impotence.
Pickled loach
Ingredients: loach, pickled pepper, pepper, ginger and garlic.
Exercise:
1, pickled pepper, ginger and garlic,
2. Put oil, pickled pepper, ginger and garlic in the pot, cut into powder and stir fry.
3. Stir the loach for a while.
4, put pepper water, cooking wine, salt, vegetarian (you can put the right amount of meat sauce or hot sauce).
After seasoning for four or five minutes, loach will rot easily in a short time.
Misgurnus anguillicaudatus is fresh and tender, with strong pickled pepper flavor, which is a typical Sichuan cuisine.
Supplementary answer: steamed (1)
Ingredients: 65438+ 0 bass (500-600g), 30g cooked ham, 30g bamboo shoots, 4 mushrooms and a little coriander.
Accessories: 5 grams of ginger slices and shredded onion, 5 grams of salt, 0/5 grams of cooking wine/kloc-,a little soy sauce and 50 grams of chicken soup.
Preparation: gut the perch, clean it, dry the excess water and put it in a steaming tray; Cut the ham into pieces similar to the size of bamboo shoots and code them on the fish; Soak mushrooms in warm water, remove pedicels, slice, and code around the fish. Then put ginger slices and shredded onion into a fish dish, and then pour in salt, soy sauce and cooking wine. Wash coriander and cut into sections for later use.
Practice: 1. Boil the water in the steamer with high fire, put it in a fish dish, steam for 8 ~ 10 minutes with high fire, take out the fish immediately after it is cooked, and pick out the ginger slices and shredded onion.
2. After the chicken soup is boiled, pour it on the fish and decorate it with coriander.
Tips: 1. If there is no chicken soup, you can use chicken essence and water instead. Adding chicken soup is mainly to increase the flavor of steamed fish, and it is ok without adding it.
2. Steamed fish should be as fresh as possible. Besides perch, grass carp, Wuchang fish and mandarin fish can also be used.
Features: Perch is warm, and it has the effects of invigorating the middle energizer, invigorating qi, nourishing yin, stimulating appetite and promoting lactation. Perch began to gain weight in autumn, and its meat was as white as snow, which is known as "the west wind gradually spread to the east and the smell of perch".
fried dumpling
Ingredients: 225 grams of fat pork, 300 grams of net bass meat and 3 eggs.
Seasoning: 3 teaspoons of refined salt, monosodium glutamate 1.5 teaspoons, sesame oil and pepper 1 teaspoon, 0.5 tablespoons of wet starch and dry starch, 750g of peanut oil, and refined salt of Ji juice and pepper 1 plate.
Production: change the fat into a rectangle with a length of 5cm and a width of 3cm, and marinate 24 pieces. Change the bass meat into rectangular slices about 5 cm long and 3 cm wide, and mix in refined salt, monosodium glutamate, sesame oil and pepper.
Mix eggs and wet starch into a thick paste, spread fish evenly at 70%, and mix salt and fat evenly at 30%. Sprinkle dry starch on the big plate, arrange the fat, and then stick the fish on the fat. Heat the oil at the bottom of the pot, remove the fire, put the fish in the pot, put it back in the oven and fry it until it is half cooked and golden on both sides, and pour it into a colander to control the oil. Cut it neatly with scissors and put it on a plate. Serve with Ji juice, salt and pepper at the same time.
Steaming (2)
Ingredients: a bass (1.2kg is best), onion, ginger, coriander, cooking wine, salt, soy sauce, fresh flavor, white pepper, sugar and oil.
Practice: 1. Cut both sides of the cleaned bass into flower knives obliquely, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower edge, then put onions (large sections) in the fish belly and ginger slices on the back;
2. Steam on the pot 15 minutes. When the fish is placed on the fish plate, it should be supported with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup;
Supplementary answer: 3. Preparation of seasoning juice: pour the light soy sauce and delicious cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). Add a little sugar and white pepper after a small fire; Juice can be slightly adjusted according to your own taste. Then, pour the prepared sauce into the fish dish and put some raw onion shreds and coriander on the fish. At this time, heat a small amount of oil in the pot, then sprinkle the boiled oil evenly on the fish, onion and coriander with a spoon, and you can eat it.
Nutritional analysis
1. Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients; It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency;
2. Perch can also treat fetal movement and hypogalactia. Expectant mothers and pregnant women eat perch, which not only nourishes the body, but also won't lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching blood, invigorating the spleen and benefiting qi, and benefiting health.
3. The blood of perch contains more copper. Copper can maintain the normal function of the nervous system and participate in the functions of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it.
Suitable crowd
The general population can eat it.
1. Suitable for people with anemia, dizziness, edema during pregnancy, and restless fetal movement;
2. People with skin diseases and sores should not eat it.
Grams of food stage
Perch should not be eaten with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.
Cooking instruction
1. Perch meat is white and tender, fragrant and odorless. Meat is garlic cloves, which is most suitable for steaming, stewing and stewing soup.
2. In order to ensure the white meat quality of the perch, the gill of the perch should be cut off when slaughtering, and the blood should be bled backwards. After the blood is exhausted, put it on the chopping block, cut the sternum from the fish tail along the spine, divide the perch into soft and hard sides, take out the internal organs, and wash the blood (for perch balls);
3. Skillfully remove the fishy smell: After cleaning the fish by removing scales and laparotomy, put some yellow wine in the basin to remove the fishy smell of local fish and make the fish delicious; Fresh fish can be cut open and washed, and soaked in milk for a while to remove the fishy smell and increase the umami flavor.