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In the northern region of our country, for a long time, there was an old "eight bowls" feast. Whether it is a wedding banquet with a happy event at home or a new year's festival, it will be filled with "eight bowls" of steamed dishes. Although there are different dishes in different places, steamed fish nuggets, steamed balls, and steamed chicken nuggets are relatively fixed, and basically everywhere will be served. Later, with the improvement of people's living standards, this traditional "eight bowls" gradually withdrew from the historical stage and became the remembrance of many older generations. In its place are large plates, large bowls, and renovated "flowing water mats". Usually on 8-10 pressed table dishes, four cool four hot or four cool six hot, and then start to one, withdraw one on a variety of large pieces, so called "flowing water mat".
In the folk, there has always been a saying that "no fish is no table"; therefore, no matter how the traditional old "eight bowls" dish changes, this steamed fish block is a must-have dish, basically the same throughout the country. Use carp or grass carp as the main ingredient, cut into 3 cm sized fish pieces, marinate to remove the fishy taste, hang the paste and fry thoroughly. Before serving, go to the pot with other major bowls to steam thoroughly, eight bowls steamed one pot, one pot just one dish, and then poured with the same steamed sauce, it tastes salty and pleasant, sour and refreshing, not to mention how delicious. One of the eight bowls of fish nuggets, full of memories, at least after eating 70, most of them are uncles. Today, I will pursue the old taste in my memory and make a steamed fish nugget in the old "eight bowls".
Ingredients: 1 carp or grass carp
Ingredients for marinating fish: 15 grams of green onion, 10 grams of ginger, 0.5 grams of pepper, 3 grams of salt, 30 grams of cooking wine
Egg flour paste: 4 eggs, 140 grams of flour, 60 grams of starch, 60-100 grams of water
Ingredients: about 50 g of flour, 10 g of vegetable oil, 10 g of coriander or chives
Steamed sauce: 3 grams of sugar, 2 grams of monosodium glutamate or chicken powder (optional), 0.5 grams of pepper, 10 grams of green onion, 10 grams of ginger, 30 grams of soy sauce, 30 grams of old vinegar, 15 grams of cooking wine, 60 grams of water, 10 grams of compound shallot oil
1, choose 1 carp or grass carp, at least 3 pounds or more, too small fish are all random thorns, affecting the taste of the dish. Handle the fish cleanly, cut into 3 cm pieces and place in a pickle bowl. Add 15 grams of shredded green onion, 10 grams of fine ginger, 0.5 grams of pepper, 3 grams of salt, 30 grams of cooking wine, and mix well repeatedly. Marinate for at least 2 hours, the longer the marinade, the more thorough the flavor, the middle should be stirred 2-3 times, in order to fully taste, go fishy and fresh.
2, until the fish pieces are almost marinated in place, mix a thinner egg powder paste: take a larger bowl, beat 4 eggs, and whisk into a delicate and even whole egg liquid. Add 140 grams of flour, 60 grams of starch, and then according to the consistency, adjust 60-100 grams of water as appropriate to form an egg flour paste with a certain viscosity.
3: Pour enough vegetable oil into the pot and start heating. Pick off the salted fish cubes with shredded green onion and ginger on the surface, flour about 50 grams, and shoot a thin layer of flour on the surface of the fish cubes to form a vague hanging powder effect, don't be too much. Put the fish pieces into the mixed egg powder paste, so that the surface of each fish piece is evenly glued with a layer of egg powder paste. The oil is 60% hot, scatter the fish pieces hanging from the paste into the oil, fry until the surface is golden brown, and drain the oil.
4, the fried fish pieces set aside at room temperature, because there are too many fish, can make 2-3 parts, the remaining part can be stored in the refrigerator freezer, eat and take out a part. Pick out a large bowl of fish cubes, take another bowl and mix a sauce: add 3 grams of sugar, 2 grams of monosodium glutamate or chicken powder (optional), 0.5 grams of pepper, 10 grams of fine green onion, 10 grams of very fine minced ginger, 30 grams of light soy sauce, 30 grams of aged vinegar, 15 grams of cooking wine, 60 grams of water, 10 grams of compound green onion oil, and mix well. Put the sauce in a steamer basket with the fish cubes, bring to a boil over high heat and steam for another 15 minutes to steam the fish thoroughly.
5, take out the steamed fish pieces, pour the steamed sauce into the fish pieces, sprinkle in small chopped chives or small pieces of coriander to decorate the color of the dish, you can enjoy the traditional old "eight bowls" steamed fish pieces on the table.
1, fish nugget pickling is the top priority of the success or failure of this dish: in order to marinate into the flavor, the marinating time must be sufficient, at least 2 hours, or even longer, the fish nuggets can be thoroughly flavored.
2, one of the old eight bowls of fish nuggets, at least after eating 70, most of the uncles, full of memories. As soon as this dish is on the table, it is estimated that many people will recall the good times of childhood at once, full of nostalgia for the years, and it is a good "nostalgic version" of the creative dish.
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