Fish aroma, is a very representative of Sichuan cuisine a taste, because in the cooking process can produce a taste of cooking fish, salty, sweet and sour spicy, onion ginger garlic rich, this taste no matter what dish can be changed in seconds, such as fish fragrant meat shredded, fish eggplant and so on are highly sought after by diners.
The most important thing about the fish flavor dish is the blending of fish sauce, fish sauce is mainly sour and sweet, many people will be unclear with Miyaho flavor, although the main seasonings are vinegar, sugar, soy sauce, but the proportion of different flavors is very different, in my many cooking experiences, I think that following the "3211" ratio to make the fish coriander taste the best, that is, 3 parts vinegar, 2 parts sugar, 1 part soy sauce, 1 part dry starch mixed seasoning, vinegar and sugar are the main ingredients, can not put too much soy sauce or raw soy sauce. Share a dish of fish-flavored beef.
<h1 class="pgc-h-arrow-right" > fish-flavored beef</h1>
Ingredients used: 1/2 kg of beef, 2 green peppers and 2 red peppers, 1 handful of black fungus, 1/2 carrot, 1 piece of ginger; 1 spoonful of Pixian bean paste, 3 spoons of balsamic vinegar, 1 spoon of light soy sauce, 2 spoons of sugar, 1 spoon of dry starch, salt and chicken essence.
Step 1: After the beef is shredded, soak for 10 minutes and rinse off the blood and set aside. Black fungus foam hair, green and red pepper shredded, a small amount of carrot shredded for later.
Step 2: Control the dried water of the beef, add a small amount of salt and 1 spoon of light soy sauce, half a spoon of cooking wine to grasp and marinate for 5 minutes, pour about 50 grams of water, grasp well to let the beef absorb it clean, add 1 spoonful of dry starch, 1 spoonful of oil to grasp well, the beef is crystal clear and full of water.
Step 3: Heat the oil to 60% of the pan, then pour the marinated beef into the pan and fry until it changes color and then remove it for later.
Step 4: Add a small amount of oil to the wok, add 1 spoonful of Pixian bean paste and fry the red oil, add black fungus, carrot shreds, green and red pepper shreds and stir-fry evenly.
Step 5: Add the sautéed shredded beef and a small amount of ginger, add the fish flavor seasoning: 3 spoons balsamic vinegar, 2 spoonfuls of sugar, 1 spoonful of soy sauce, 1 spoonful of dry starch and mix well.
Step 6: Stir-fry evenly over high heat, and add the right amount of salt and chicken essence to taste according to personal taste when it comes out of the pan.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
Fish flavor meat shredded is mainly the blend of fish sauce, many people like to use the same amount of vinegar, soup, soy sauce and starch, but the fish flavor is sweet and sour, salty and spicy, sour and sweet should be the main taste, with 3 parts vinegar, 2 parts sugar, 1 part of soy sauce and starch blending is more appropriate. The taste is also closer to the traditional fish flavor. #9月吃什么 #
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.