Not only will I make hot pot, I will also make a lot, hello everyone, I am the only food you.
These days, I have been sharing some fish practices, and I am doing it every day while sharing. Many friends say that the field of food is too good, there are delicious foods every day, which I do not object to, but it is not as happy as everyone says.
I share these delicacies, in fact, is also a learning process of my own, China is so big, there are too many delicacies, many times hair does not know what to send, but also have to find some masters to learn, learn to do it, do it again, just like the pine nut mandarin fish today.
Pine nut mandarin fish is an improved version of the famous Han chinese dish. Mandarin fish, also known as cinnamon fish, is a high-grade species of freshwater fish. In the Qing Dynasty, there was a dish of "squirrel mandarin fish" made of fish as the main ingredient. The production process is to treat the fresh mandarin fish with a flower knife, then fry it in boiling oil, and then pour it with sweet and sour as the main mixture. Later, other ingredients such as tomato sauce and pine nuts were added to the soup, making the color of the dish more vivid, the taste richer, and the nutrition more comprehensive, and since then the "pine nut mandarin fish" has been officially named.
This dish is sweet, sour, salty and delicious, rich in nutrients, and has appetizing and digestive effects. On September 4, 2016, at the G20 Summit Dinner held in Hangzhou, the classic dish of pine nut mandarin fish was brilliantly presented.
Let's talk about how this pine nut mandarin fish is made:
First of all, it is necessary to prepare the ingredients for this dish, the main ingredient: 1000 grams of mandarin fish. Accessories: pine nut kernels 40 grams, shiitake mushrooms (fresh) 20 grams, green beans 40 grams, winter shoots 40 grams. Seasoning: 100 g of tomato paste, 15 g of white sugar, 15 g of balsamic vinegar, 25 g of seasoning powder, 10 g of pepper, 8 g of rice wine, 3 g of ginger, 5 g of green onion, 15 g of starch (corn), 30 g of peanut oil.
Once you're ready, we can start today's production:
First of all, we will scrape off the scales of the mandarin fish we bought, remove the internal organs, cheeks, head, wash, cut 4 knives on the fish, deep to the fish bones, then cut a few slits horizontally, and turn the fish upside down, in the shape of a lychee; then mix the seasoning powder, pepper, rice wine, smear the whole body of the fish, and then pick up the fish by hand, make the fish stand up piece by piece, and then put the dry starch inside to shake it, so that the fish is full of starch; then we wash and dice the winter mushrooms and winter shoots respectively; then heat the oil in the frying pan, and put the fish into the oil pot and fry it. Take out the drainage oil and put it in the dish to form a fish; heat the pot again, relax the seeds, diced mushrooms, green beans, and diced bamboo shoots, add sugar, vinegar, tomato paste, green onion, ginger, and chicken broth after heating; finally, add starch to the pot, then heat the oil, and drizzle on the fish.
To make this dish requires a little knife work, but also need some cooking skills, not easy to try ah, there is a tomato sauce used in the text, now many times there are also use of golden soup sauce, the color and taste of the making is still different.
The tomato sauce, golden soup sauce and seasoning powder shown in the text are homemade by our store, interested friends can click on the above link: authentic Chongqing hot pot base and pot bottom production details. Inside there is a detailed tutorial of Chongqing hot pot and the whole set of franchise stores with base, spices and seasoning powder, welcome to watch.
Well, today's sharing is here, I am only food you, every day for everyone to share different cuisines, welcome everyone to pay attention to @ only food you, your attention, likes, forwards, favorite is the greatest support for me.
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