Traditional Sichuan dish tempeh crucian carp
Tempeh is a traditional fermented soy product in China, and Liu Xi of the Han Dynasty praised tempeh as "the harmony of the five flavors, which is made of need". The tempeh produced in Chongqing's Yongchuan District is very famous, so it is known as the hometown of tempeh; Yongchuan tempeh has a history of nearly 400 years and has won the title of national green food.
It has a strong aroma, delicious taste, wide application, can be used in cooking, can also be substituted for meals, is an indispensable condiment for salted meat, tempeh fish, tempeh chicken, hot pot and other special dishes.
Yongchuan tempeh brewing technology was included in the second batch of national intangible cultural heritage list in 2008.
Speaking of tempeh, I can't help but think of canned mud carp in major supermarkets, salty and crispy and chewy, bibimbap delicious, that is, too little fish is not addictive...
And when tempeh meets crucian carp, it collides with a wonderful fusion of rich flavor and deliciousness, and what canned food!
The so-called early summer crucian carp fat, is a good time to eat crucian carp, why not come to a "tempeh crucian carp"?
Yongchuan tempeh crucian carp is crispy on the outside and tender on the inside, and the soy sauce is a traditional Sichuan dish, which is quite popular in government receptions and large and small restaurants, whether it is a wine or a banquet!
Everything is ready, let's get started!
Required ingredients
Ingredients: 4 crucian carp (1000g total)
Flavor: 20g ginger, 20g green onion, 1.5g salt, 150g cooking wine
Stir-frying seasoning: 50g ginger, 50g green onion, 10g of yamana, 10g of star anise, 250g of Yongchuan tempeh, 750g of fresh soup, 50g of cooking wine, 20g of sugar, appropriate amount of salt, 10g of monosodium glutamate, 1000g of red oil, 10g of sesame oil Fried: Cooked rapeseed oil 3000g
Preparation steps:
Step 1
· Handling ingredients ·
1, choose about 200g of crucian carp, clean it, do not have to change the knife (crucian carp meat is tender, if you change the knife under the pan frying, the meat will be easy to fall).
2: Cut the green onion into sections, slice the ginger, add salt and cooking wine and marinate for about 15 minutes.
Step 2
· Frying ·
1, into the pot into the oil, 80% of the oil temperature under the pan frying, the oil temperature must be high, otherwise the fish is easy to stick and fall off, until the fish is tightened, slightly hard, you can.
2, control the oil fishing out, so that the oil temperature again increased to 80% hot, re-frying, re-frying time should be short, fried until the skin crispy can be, so as to achieve the effect of cooking.
Step 3
· Stir-fried seasoning ·
1: Leave a small amount of oil in the pot, heat the oil slightly, then add ginger, green onion, shanna, star anise, stir-fry slightly, add tempeh and stir-fry incense (star anise and shannai can remove the fishy smell and increase the aroma).
2: Add a little fresh soup or water, boil and fish out the ginger and shallots, then add cooking wine, sugar, salt, monosodium glutamate, season the fish and slowly collect the juice.
3, when the juice reaches the bottom, add a little red oil, play a role in increasing fragrance and spiciness, pour in a little sesame oil; add tempeh again, so that the taste is more intense, until the soup is not turbid, put away (tempeh must be put twice, so that the flavor is stronger)