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If you want to talk about the handle of the steamed fish industry, it is still Yongchuan tempeh "1" Steamed River Water Splash Silver Carp "2". After two yard tastes, two steaming, it is really troublesome, labor-intensive, quite a skill, and at the same time, it must have good physical strength. As the saying goes: food is not boring, and the neck is not tired of fine. Even the shrewd rake ear "3", do not dare to be a little sloppy, hard enough, sweat, in order to get the legendary good taste.
The shoulder handle of the steamed fish industry, yongchuan tempeh steamed river splash silver carp, we decompose layer by layer, one by one process.
<h1 class="pgc-h-decimal" data-index="01" > tempeh powder</h1>
The best Yongchuan tempeh, sprinkle with pepper noodles, pepper noodles, stir well, bake in the oven at low temperature, so that the water completely evaporates. Home shredder powder, spare.
<h1 class="pgc-h-decimal" data-index="02" > the first code taste</h1>
Choose the best three pounds of river water silver carp, clean up, according to their own needs cut into pieces or whole fish cutter can be, with the best old white dried sorghum wine mix well, evenly wrapped with glutinous rice flour, let stand for ten minutes.
<h1 class="pgc-h-decimal" data-index="03" > the first steaming</h1>
Turn on high heat, steam in a steamer basket for three minutes, remove, cool and set aside.
<h1 class="pgc-h-decimal" data-index="04" > tempeh juice</h1>
Soy sauce, sweet noodle sauce, soybean paste, chicken essence, monosodium glutamate, oyster sauce, chili noodles, pepper noodles, minced tempeh, stir well to form a paste.
<h1 class="pgc-h-decimal" data-index="05" > second code flavor</h1>
Once cool, drizzle evenly with the mixed tempeh juice, sprinkle with tempeh powder, minced pickled red pepper and let stand for 10 minutes.
<h1 class="pgc-h-decimal" data-index="06" > second steaming</h1>
Drizzle with a spoonful of 50% hot lard oil "4", immediately steam on high heat for 15 minutes, remove, sprinkle some green onions, sesame seeds, coriander, a few cooked tempeh, and serve.
Freshly out of the pot of tempeh fish, fish soft glutinous, tempeh incense, rustic and warm taste, so that the four seats salivating, full of fragrance, let everyone linger, enjoy the delicious at the same time, but also can experience the warm and pleasant time of the family,
<h1 class="pgc-h-decimal" data-index="07" > tips</h1>
1, the coating powder should not be thick.
2, pure sorghum wine, can not be mixed with liquor instead.
3. The steamed water in the bowl should not be skimmed off.
4. Glutinous rice flour should not be replaced by corn starch or amaranth flour.
<h1 class="pgc-h-decimal" data-index="08" > notes</h1>
According to Baidu Encyclopedia, Chongqing's Yongchuan District is famous for producing tempeh and is known as the hometown of tempeh. The production process of Yongchuan tempeh originated from the Yongchuan family workshop and has a history of more than 300 years. Yongchuan tempeh is a mucormyces type tempeh. Rich in protein and amino acids required by the human body, rich in aroma, delicious taste, can be used for cooking, can also be substituted for meals, is an indispensable condiment for salt fried meat, tempeh, hot pot and other special dishes, not only high nutritional value, but also has appetizer, food aid, table removal, sweat removal effect.
"2" refers to silver carp raised in the tributaries of the Yangtze River.
"3" In the Sichuan-Chongqing area, the good name of the husband, obedient and docile and good at cooking.
"4" Animal fat, made from pork fat or pork plate oil, is made of oil, and the color is white or slightly yellow.
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