When I got up this morning, my wife said that she hadn't eaten fish eggs for a long time and wanted to eat them. After work in the afternoon, I ran to three wet markets to buy about two pounds of fish eggs. Many fish sellers said that fresh fish eggs were sent to the restaurant that day, and it was not easy to buy them.
Speaking of fish eggs, we have to introduce it.
Fish eggs referred to as "fish eggs", the nutritional value is very high, not only rich in protein, vitamins and inorganic salts, but also can effectively nourish the spleen and stomach, water leakage, through the menstrual milk, heat and detoxification, women eat there is anti-aging, beauty effect.
I personally think that among fish eggs, carp eggs and crucian carp eggs are the most delicious, with a delicate taste and very full.
Fish eggs are served in a variety of ways and have similar tastes. Today I share the recipe of Sichuan cuisine - zai ginger fish eggs.
1. Preparation of ingredients
1. 2 kg of fish eggs. (Try to choose carp eggs)
2. Pickled ginger, pickled sea pepper, pickled sauerkraut. (The soul ingredient of this dish)
3. Millet spicy, Chaotian pepper, 2 green peppers each. (Adjusted according to personal spiciness)
4. Peppercorns, baby ginger, garlic, ginger, shallots, coriander, shallots white.
5. Watercress, beer, cooking wine.
II. Production Process
1. First, gently wash the fish eggs with water a few times, too heavy will make the fish eggs loose.
2. Add some water to the pot, add a shallot, pat a small lump of ginger, and a little cooking wine. (Deodorant must-have three-piece set)
3. Add the fish eggs in cool water, blanch the water once, wait for the water to boil for 2 minutes and then remove and set aside.
4. Add some oil to the pot, add peppercorns, ginger, garlic, shallots white in turn, and copy out the bottom aroma.
5. Add the chopped pickled ginger, pickled sea pepper, pickled sauerkraut and sauté to remove the water.
6. Add the bean paste and sauté until fragrant. Add the chopped millet spicy and sauté to create a spicy taste. Add half of the ginger and sauté for 30 seconds.
7. Add half a bottle of beer and water to taste.
8. Bring to a boil and reduce heat, simmer for another 2 minutes, add salt, chicken essence and MSG to taste.
9. Add blanched fish eggs over low heat, then a little millet spicy and chaotian pepper.
10. Bring water to a boil over low heat, then add ginger for 3 minutes, by which time the fish eggs are cooked.
11. Add the two green peppers, turn off the heat for 2 minutes, remove the fish eggs and leave a little bottom soup.
12. Sprinkle with chopped shallots and parsley at the end.
A Sichuan-style ginger fish egg has been made, and the wife feels that the taste is quite suitable.
Precautions: 1. Blanch the fish egg without blanching the water, depending on the individual. Personally, I think it's better to blanch the water once, to be fishy, and the eggs should not be loosened
2. Chaotian pepper can be co-ordinate, I just want to increase the spiciness and beauty.
3. After the fish eggs are served, you can leave some bottom soup in the pot, put the two green peppers, spring onions and coriander together, cook for 1 minute and then pour into the fish eggs.