Since January 13, Xizi has opened a series of "New Year's Celebration Food" (divided into two small sections of "New Year Family Feast Dishes" and "New Year Souvenirs"), and many recipes have been published alternately over a period of one month.
Among them, the "New Year Family Banquet Dishes" section includes the "Rich And Noble Hand" sauce elbow that has been published, the garlic pork ribs that have been published in the "Rising Festival", the splendid mutton white jade cake of "Three Sheep Kaitai", and the "Nian Nian Yu" bean flower fish in this issue.
The "New Year's Souvenir" section includes four flavors of Madeleine, Hollywood's grape crisp, red velvet bag cake, and tiramisu, which will be published on Valentine's Day.
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How can there be no fish in the New Year, today's bean flower fish is a relative of boiled fish, but because of the blessing of tender tofu, bean flower fish has more flavor than boiled fish. The tender fish fillets are paired with smooth tender tofu, what a delicious one.
This bean flower fish, in addition to using Sichuan Pixian watercress sauce, also added Shaanxi oil spicy seeds, but also my own preparation oh, spicy on top of a layer of spicy.
The last hot oil was poured on it, and wow, it was all over the house, and it made people drool.
I use the fillets directly for this dish, saving me the trouble of handling the fish. Of course, the fillets are also very thick, and you also need to do your own slices.
Hurry up and try it out!
⭕ The ingredients are as follows.
Fillets about 850 g
Lactone tofu 400 g
Dried chili peppers around 5 g
Peppercorns about 5 grams
Cooking oil 100 ml
1/4 green onion
1 shallot
Ginger, garlic to taste
Octagonal 4-5 pcs
Fragrant leaves 2-3 pieces
Cinnamon 1 small cut
Cooking wine to taste
Crushed black pepper to taste
Cornstarch to taste
Salt to taste
A little sugar
Pixian bean paste 2-3 spoons (usually for household meals)
2 scoops of spicy seeds in oil
Chili noodles (crushed) to taste
⭕ Steps are offered.
Fillets are cleaned.
I use tilapia. Catfish, Qingjiang fish, grass carp can be.
Use a sharp knife to slice the fillets into thin fillets.
Add the appropriate amount of cooking wine, minced black pepper and starch, grasp well by hand and marinate for a while.
Lactone tofu cut into slices. Blanch the water.
When ripe, remove and store in cold water for use.
Cut the green onion into segments. Finely chop the shallots. Slice ginger and garlic. Prepare the fragrant leaves, star anise and cinnamon.
Put about 100 ml of oil in the pan.
Heat the oil and reduce heat, add the shallots, fragrant leaves, star anise and cinnamon and sauté slowly.
When the shallots turn brownish yellow, turn off the heat and remove all the ingredients. The oil remains in the pan.
Add the peppercorns and dried peppers to the pan and stir-fry over low heat.
Until sautéed with peppercorns and chili peppers. Remove the peppercorns and peppers and set aside.
Leave some oil in the pan and pour the rest in a small bowl and set aside.
Add ginger and garlic to a pan and sauté over medium heat.
Add Pixian bean paste and stir-fry for a while.
Add two large bowls of water and add the oil to the spicy seeds.
I'll write about the method of oiling spicy seeds at the end.
Bring to a boil over high heat.
Add the fillets and use chopsticks to gently pull the sticky fillets apart. Bring to a boil over medium heat for 3 minutes.
Put some of the fried tofu in a large bowl, then fill the fish fillets, then the tofu, then the fish fillets, and finally a layer of tofu.
The purpose of this is to be able to eat tofu easily at any time, because tofu is very soft and easy to scatter.
Finally pour the soup. Add the previously burned chili peppers and peppercorns, and sprinkle with a little chili noodles (crushed) and shallots.
Pour the previously filled oil back into the pan and heat until slightly smokey. Off the fire poured over the chili shallots on top of the fillets.
"Stinging" sound, the fragrance is overflowing.
Pick up a piece of fish fillet, the aroma of the watercress sauce and the aroma of the oil splashing spicy seeds and the incense poured out of the hot oil at the end, the different aromas rush to your nose together, not by your appetite.
【Write on the back】
The production of spicy seeds in oil is actually quite simple.
⭐ Ingredients:
Put oil in the pot, and the amount of oil is to see how much chili oil you want to make. Medium to low heat.
Add the appropriate amount of fragrant leaves, cinnamon, cumin, grass fruits, nutmeg, peppercorns, and star anise into the oil and slowly heat.
After the aroma of the spices is forced out, heat them for another minute or two to remove all the spices and throw them away.
Prepare the chili crushed peppers in advance.
I roll out the chili peppers myself, preferably in both powdered and crushed, or mix the crushed chili peppers and chili noodles myself.
After throwing away the spices in the pot, heat the oil in the pot to a slight smoke, then quickly throw the chili peppers and noodles from the heat.
The finished chili oil is placed in an airtight container and can be refrigerated for a long time in the refrigerator.
This chili oil is very versatile, and it is very colorful to use it to cool sauce elbows and mix egg tofu. Friends can try.
Okay, that's it, I'm Zhang Xizi.
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