I am the farm cook Mingge, a chef who likes food, shares food, promotes food, pays attention to me, everyone is a "god of food"
<h1>Synopsis</h1>
Sichuan cuisine has a long history and many flavors, and now it is a bellwether leading Chinese food. Not only in the traditional practice to capture the taste buds of diners, but also in the pace of innovation has been keeping up with the trend of the times, the traditional "Lower Riba people" three steaming nine buckles, farmhouse mats; and then to the official palace, the mansion cuisine, praised by the dignitaries, until the royal cuisine in the royal dining room, Sichuan cuisine has always been an indispensable and important cuisine in Chinese food culture.
catch fish
Here we only say fish dishes, Sichuan is close to the Qinghai-Tibet Plateau, there are many rivers in the territory, there are Yangtze River, Jialing River, Tuojiang River, Minjiang River, Dadu River, Qingyi River, Fujiang River and dozens of hundreds of large rivers, excellent water quality, rich aquatic products, so there are many famous fish dishes, traditional such as: steamed river balls, braised fish, boiled fish, sauerkraut fish, crispy fish, char siu fish, chrysanthemum fish, watercress fish, dried braised fish, five willow fish shreds, pot sticker fish fillets and now Chongqing's Tai'an fish, anchovy, postal pavilion crucian carp and hundreds of famous fish dishes. Sichuan cuisine is far from satisfying these, and in the hard work and practice of culinary workers, there have been many new fish dishes, which fully satisfy the taste buds of gourmet diners. Today's introduction to friends is:
<h1>Flavor hot mix fish</h1>
<h1>Raw materials, ingredients, spices</h1>
Grass carp
Ingredients: 500 g of grass carp meat
Note: Other fish can also be used to make it, but the individual should not be too large, so as not to make the meat not tender enough. Such as silver carp (bighead carp), pincer fish (barracuda), crucian carp (to be more than 500 grams of individuals) and so on.
Ingredients: 20 grams of squeezed vegetables 20 grams of folded ear roots 30 grams of green two wattles 15 grams of coriander 20 grams of celery 20 grams of green onion 20 grams of crispy peanut rice 15 grams
Seasoning: Steamed fish soy sauce 50 ml 20 ml red oil 30 g salt 2 g monosodium glutamate 1 g chicken essence 2 g chicken juice 10 g lard 30 g
<h1>Raw material initial processing and knife handling</h1>
Change the knife
1, grass carp processing and washing, remove the fish head and fish steak for other purposes; only take the fish meat, on this side of the meat with a knife to cut the cross flower knife, the depth of the entire fish meat thickness of two-thirds of the can be. (That is, first cut two-thirds of the depth of the straight knife, the spacing is about 1 cm, and then the straight knife is cross-cut at ninety degrees, and the knife spacing is also about 1 cm).
A word flower knife
Of course, friends who are afraid of trouble can also use the whole grass carp, and the two sides of the fish can draw a flower knife, which is also a characteristic practice.
Chilli rings
2. Squeeze vegetables and fold ear roots into soybean-sized granules. Cut the green two thorn strips into circles; the coriander and celery are cut into small pieces.
<h1>make</h1>
Slow cook the fish
1: Add an appropriate amount of water to the pot, bring to a boil, add lard, salt, monosodium glutamate, chicken essence, put in the fish meat with a good knife, soak over low heat until cooked, fish out and plate.
[Tips] Although the fish is fresh but the aroma is insufficient, so the purpose of putting lard is to increase the fat flavor of the fish, and the other is to make the fish more tender; after putting in the fish, you must keep the water in the pot boiling and not soaring, commonly known as "shrimp eye water", the temperature of the water in the pot should be about 90 degrees Celsius, the time is about 3 minutes, so that the soaked fish meat will not lose a lot of water, which is the key to keeping the tender, and the fish skin can also remain intact and shaped.
2: Take a clean empty bowl, add steamed fish soy sauce, delicious, monosodium glutamate and chicken juice to mix well, pour on the plate of fish meat, and then sprinkle in the squeezed vegetables, folded ear root grains, green two thorn rings, celery grains, green onions and crispy peanut rice, and finally drizzle with red oil.
finished product
[Tips] This dish is relatively simple to season, and it is important to choose high-quality condiments. For example, steamed fish soy sauce is used in the south Li Mouji, Meiji fresh uses finches grass, and Fuling squeezed vegetables are used for squeezing vegetables. Keep it salty and slightly spicy. If you don't like red oil, you can add rattan pepper oil or pepper oil, which is another flavor.
Mingge often emphasizes that do not superstitious recipes, recipes only give us inspiration and the direction of innovative dishes, in practice according to local eating habits, folk customs and other aspects to comprehensively consider, can be transformed into main ingredients, ingredients, spices, so as to form their own unique style, which is also an excellent chef and catering practitioners to master the basic skills.
As long as the important salt and umami flavors in the dish are correct, the others can be varied and one-minded.
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