The slurry water has a sweet and sweet inlet and a long aftertaste. In a bowl of pulp water, it carries a long feeling, but also full of strong nostalgia.
There are many methods of pulp water, the pulp water surface is the most common, and the eating methods vary from place to place, and the preferences are different. In addition to being very associated with all kinds of pasta, it is also very versatile. Many foods prepared by slurry water are also very characteristic flavor snacks. In this issue, we launched the syrup crisp fish fillet recommended by the Gansu Provincial Culinary Association and cooked by Yang Jianqiang, the chef of the taste, the soup is sour and fresh, the syrup water taste is outstanding, and the fish is smooth and tender after eating, which is suitable for all ages.
Celebrity Chef Introduction Yang Jianqiang, head chef of Shede Taste, was awarded the title of Chinese Chef in 2018 and Gansu Cooking Master in 2019.
Fish meat not only contains a lot of protein, but also provides the human body with the various trace elements it needs in a timely manner. And there are many kinds of fish and meat methods, each of which has its own unique taste and characteristics, and is a very malleable food.
What to do with fish, how to match, how to make delicious dishes, is also the direction of innovation for chefs. Based on the taste of Tianshui vegetables, this dish of crispy fish fillets was created in the hot summer, which became the "savior" of the three-volt day in summer.
In this dish, in addition to fish and syrup water, Yang Jianqiang innovated to increase the Tianshui special snack cold powder fish fish, each "fish fish" color is yellow and bright, almost transparent, floating in the slurry water, especially cute, hot day fluttering sucking a bite, "fish" slid into the mouth, no need to chew, the entrance is melted, and the slurry water together into the stomach, both lips and teeth to stay fragrant, but also to cool down the fire, wonderful.
Compared with other dishes, the ingredients of the brittle fish fillet in the pulp water are simple, the "fish" should be prepared in advance, and the pulp water and the pulp water dish are also ready-made. Just in the cooking to master the heat, the fish fillet under the pot after boiling 80%, to maintain its original umami taste, the pulp water can be hot or cold, poured on the fish fillet, with "fish fish", and finally with the pot of leeks, green and oily leek flowers in the refreshing soup white syrup water fish in a circle of scattered, floating, eye-catching, smooth and cool entrance.
Video loading...
Ingredients: 350g fillets.
Accessories: syrup water, syrup water vegetables, leeks, dried pepper segments, garlic slices, peppercorns, rape oil.
Seasoning: salt, monosodium glutamate, sugar, cooking wine, pepper.
Production process
1. Wash the fresh fish, change the knife to cut the fish meat slices 5 mm thick, cut the shredded water vegetables, cut the leeks into small pieces, and set aside the slippery leaky fish.
2. Add salt, monosodium glutamate, sugar, pepper, cooking wine and corn starch to the fillets and marinate for 10 minutes.
3. Heat the pot with oil, add garlic slices, dried pepper segments, peppercorns, syrup and vegetables, stir-fry out of the pot and put them on the prepared plate, and put the slippery leaky fish on the plate for later.
4. Bring water to a boil in the pot, add the marinated fish fillets, and the fillets are eight ripe and put on the plate for later. 5. Bring the pulp water to a boil in a pot and season with salt. Pour the flavored syrup into a dish. 6. Heat the rapeseed oil in the pot, sauté the leeks until fragrant, and pour on the prepared dish.
Wen Tu Video 丨 Palm Lanzhou Lanzhou Morning News Chief Reporter Ouyang Haijie