At the beginning of the new year, cold air groups come to influence us. Cold wave warnings are round after round, and the temperature in many parts of the motherland has reached a record low. The colder the weather, the more irritable and lazy people are, and they seem to prefer heavy taste in their diet. As the saying goes, "this winter to supplement, the spring to fight the tiger", but in order to meet the momentary appetite, but be prepared to dare to face fat. Eating meat in large bites, fish is a good choice. Fish has high-quality protein, but also rich in folic acid, vitamins and other nutrients, as one of the sources of energy supplements, will not make people feel too much burden.
Today, five dishes of fish dishes are presented, and the ingredients range from bighead carp, yellow fish, sea bass, yellow bone fish to small pomfret, small partial mouth fish, cooking methods from steamed to sauce grilled, the taste is either delicious or spicy... If you change the pattern, you can't get tired of eating. Turn the ordinary into fun and double your happiness.
< h1 class= "pgc-h-arrow-right" > white-poured male head</h1>
Production/Wang hejiang
Text/Chu Hongyuan
Photo/ Zhang Yang
Jiujiang traditional famous dish, the taste is fresh and tender, the fish flavor is strong.
raw material
Fathead fish head 1 (about 2500 grams), squeezed vegetables, ginger, minced garlic 50 grams each, green onion to taste, paprika 50 grams, aged vinegar, sugar, soybean oil 100 grams each, soy sauce 40 grams.
Method of production
Heat the pot with soybean oil, sauté the minced ginger and garlic, add chili powder, crushed vegetables and stir-fry for 1 minute, add soy sauce, aged vinegar and sugar and simmer for 5 minutes to make a fish head sauce and set aside; descale the fish head, gills, wash and then beat the flower knife, plate, steam on the steaming box for 15 minutes, pour the fish head sauce, steam in the steaming box for 3 minutes, take out, sprinkle the green onion, drizzle the oil.
Production key
Fish head sauce is boiled and left to sit for a day before use, the best results.
<h1 class= "pgc-h-arrow-right" > steamed yellow croaker</h1>
Dishes are served / Beijing Dongxing Building
(Dongzhimen)
Production/Wang Zhanjiang
Text/Sun Yang
Photo: Dahua Liu
Mixed with yellow croaker from Yunnan, it is fresh and flavorful.
1 piece of fresh yellow croaker, Yunnan ham slices, fresh matsutake slices, white shredded green onion, shredded shallots, shredded red pepper, old chicken soup, aged flower carving wine.
Clean the yellow fish, change the flower knife, yard plate, add ham slices, fresh matsutake slices to shape, drizzle old chicken soup, add flower carving wine, steam in the steaming box, take out the embellished three silks.
<h1 class="pgc-h-arrow-right" > sea fishing pot cake</h1>
Dishes are served / Luce LU STYLE
(Beijing Bird's Nest)
Production/Pan Peng
This dish is a modified local dish in Jiaodong, fresh and fragrant, kind and homely.
Small pomfret, small yellow croaker, small partial mouth fish, sticker cake, Zhangqiu green onion white, coriander, green onion, ginger, star anise, soybean sauce, white sugar.
After the three kinds of fish are cleaned, change the knife to use; heat the oil in the pot, add the shallots, ginger, star anise, add soybean paste, a little sugar, an appropriate amount of water, under the fish pieces, simmer for 20 minutes to 30 minutes until the juice is thick, yard plate, sprinkle green onion white, coriander, and cook the bread around the edge.
Chef's Tips
Recipe for stickers: fine cornmeal, coarse cornmeal, bean noodles, egg liquid, yeast, chopped cabbage leaves.
<h1 class="pgc-h-arrow-right" > stone pot perilla bamboo shoot yellow bonefish</h1>
Dishes are served / Peking Song ge oil braised prawns
Production/Ryufukukawa
This dish is made of sauces such as Zhuhou sauce and oyster sauce, which is mellow and salty, making the fish more flavorful, and the winter shoots have a sweet aftertaste and a rich layer of taste.
Yellow bone fish, winter shoot slices, perilla, shredded onion, green and red pepper rings, green onions, ginger, garlic slices, sauce, beer, broth.
Stir-fry the onion shreds until fragrant, put them in a casserole dish for later; clean the yellow bone fish, rinse the water to remove blood stains, absorb the water, fry in hot oil until it is set, drain the oil; leave the bottom oil in the pot, sauté chives, ginger, garlic slices, green and red pepper rings, add sauce, beer, broth, winter shoot slices, fried yellow bone fish, perilla, add a little salt and sugar to taste, cook for 10 minutes, and put into the stone pot.
<h1 class = "pgc-h-arrow-right" > years old (chopped pepper perch).</h1>
Dishes are served / Guangzhou Zhaoyang Xuan
Production/Zhong Baifang
Text/Chen Li
Photo/ Peng Jianheng
The color is gorgeous, the fish is crisp and tender, and the stomach is refreshing and appetizing.
1 sea bass (about 1000 grams), millet pepper crushed, ginger, garlic rice, green onion, oyster sauce, cooking wine, sugar, chicken powder, steamed fish soy sauce, peanut oil, corn starch, sesame oil, broth.
Clean the sea bass, change the knife, add cooking wine, ginger, green onion, salt and marinate for 5 minutes to 10 minutes to use; put the pot into the oil and burn until 180 ° C, fry the fish, fish out the plate; stir-fry the ginger rice, garlic rice, millet pepper crushed, beauty pepper crushed, add broth, oyster sauce, chicken powder, steamed fish sauce to taste, thin the mustard, pour on the fish, sprinkle green onion.
Minced pepper fish is generally steamed, and this dish is fried. In addition, the main ingredients can also be replaced by grass carp, mandarin fish, etc.
The above content is selected from the January 2021 issue of Chinese Cuisine, welcome to forward. All the content of this headline number is unauthorized, and it is refused to be reproduced, and infringement will be investigated. If you need to reprint, please contact the background, and can only be reprinted after obtaining authorization. When reprinting, please indicate the source and author's signature in a prominent position.
Responsible editor| Sun Yang