The all-powerful taste of the sweet and sour table Fish meat with sweet and sour taste is a big dish on the table everywhere
I don't know where to start, whether in the city or in the countryside, south or north, family dinners at home parties, or going to restaurants to invite friends to party and order are indispensable sweet and sour fish. The sweet and sour sauce is poured on the fried fish with a crispy and tender skin, and it gives people a particularly beautiful feeling when eaten in the mouth.
Shandong sweet and sour fish is sweet and sour Yellow River carp, beautiful shape, fish tail upturned, amber color, crispy on the outside and tender on the inside, the taste is sweet and sour and salty. Hebei has a sweet and sour taste of fish called golden retriever lionfish, fish shaped like a lion, the fish meat is cut into the hair of the lion, after patting powder into the frying pan fried until crisp, bright red color, crispy outside, tender inside, sweet and sour taste. Suzhou has a sweet and sour flavor of fish called squirrel mandarin fish, head and tail, meat turned like hair, shaped like a squirrel, golden color, crisp on the outside and tender on the inside, with a sour and sweet taste, fresh and delicious. Tianjin's carp is also a representative dish of sweet and sour taste,
The requirements for making sweet and sour fish for fish are not very high, and the more commonly used at home is carp, mandarin fish, perch, yellow fish, the shape of the fish is like a spindle freshwater fish, are suitable for sweet and sour fish. The shape of freshwater fish is relatively small, the shape of the spindle body is better shaped, and the three-dimensional sense is stronger.
<h1 class = "pgc-h-arrow-right" > 2 kinds of flower punching knives</h1>
At home to make sweet and sour fish flower knife method has 2 kinds of more commonly used: one is a crescent-shaped flower knife, every 2.5 cm first straight knife about 1.5 cm deep and then oblique knife about 2 cm deep, to Shandong sweet and sour fish practice is more common, one is the squirrel fish flower knife, first chop off the fish head, remove the fish bone, respectively on the fish meat interval every 1 cm cut a knife, deep to the fish skin, and then spaced 3 cm and straight knife to form a 90-degree angle, oblique knife interval 3 cm flower knife. The flower knife should be even, and the strength should be mastered, and the knife should not be broken or connected.
<h1 class="pgc-h-arrow-right" > paste and powder</h1>
Hanging paste and patting powder make sweet and sour fish taste richer and more nutritious. The crispness of the sweet and sour fish has a lot to do with the hanging paste and patting powder before frying the fish. Make the first kind of sweet and sour fish with a flower knife, like to use eggs, starch, flour into egg paste, the egg paste is evenly spread on the fish, 60% hot oil temperature, the oil is poured on the fish to set the shape, and then the fish is fried in the oil pan until the fish is ripe, and the skin is crispy, and the net oil is caught. The egg paste is more crispy and soft.
The second type of flower knife is more suitable for patting powder. Dry starch or corn starch, evenly spread on every corner of the fish, before the pan to shake the starch clean, let the oil into the gap of each knife edge, so that the shape is beautiful and easier to mature. Whether it is hanging paste or patting powder, it should be fried as it is done.
<h1 class="pgc-h-arrow-right" > sweet and sour sauce recipe:</h1>
The northern sweet and sour juice represented by Shandong cuisine is transparent and bright, moderately sweet and sour, and slightly salty. Sugar, vinegar, chopped green onion and ginger, rice wine, salt, soy sauce, water and starch are mixed into a bowl of juice. Leave the oil pan for the fried fish to heat up 30% of the bottom oil, pour in the mixed bowl, stir-fry with a hand spoon, until the sweet and sour sauce is thick, drizzle with sesame oil and pour on the fish.
Cantonese sweet and sour sauce is made with tomato sauce. Heat the oil on the bottom of the pot for 30% heat, add garlic paste, tomato sauce, oyster sauce and stir-fry the red oil, add sugar, smoked vinegar, spicy soy sauce, fine salt, water to boil, pour water starch, until the juice bursts and pour into the sesame oil, use a hand spoon to push well on the fried fish.
Huaiyang vegetable sweet and sour sauce method: the pot on the heat of the oil 30% hot, under the onion ginger garlic minced stir-fry, add sugar, rice vinegar salt, water boiling, pour water starch to burst the juice, pour in the red oil can be.
The different methods of sweet and sour sauce reflect the practice of the three major cuisines in China, and the sweet and sour sauce is suitable for home cooking according to the individual. Cooking your own sweet and sour sauce at home is close to the practice of Lu cuisine and Huaiyang cuisine sweet and sour sauce. Ketchup has also been used in recent years to make sweet and sour sauce, and the sweet and sour sauce with tomato sauce is more colorful and more nutritious.
<h1 class="pgc-h-arrow-right" > sweet and sour sea bass</h1>
Ingredients: 700 g of sea bass
Seasoning: 1 egg, 50 g flour, 30 g starch, 10 g sliced ginger, 5 g shallots, 5 g salt, 30 g sugar, 50 g tomato paste, 10 g vinegar, 20 g minced shallot ginger and garlic, 20 g rice wine, 1000 g cooking oil (actual consumption of 50 g).
method:
1, sea bass to scale to remove the gills, clean, every 2.5 cm on the fish first straight knife about 1.5 cm deep and then oblique knife about 2 cm deep, with ginger slices, green onion, salt 3 grams, rice wine 10 grams marinated for 20 minutes.
2, the egg into the bowl of egg scatter, add flour, starch 15 grams, water stirred into egg paste, egg paste can automatically down the chopsticks can be.
3, the pot on the heat of the cooking oil 60% hot, the left hand to pick up the fish tail to spread the egg paste evenly on the fish, the left hand to take the spoon scoop hot oil poured on the fish, the fish set, put into the frying pan until mature to catch the oil control.
4, the pot left the bottom oil to burn 30% hot, under the onion ginger garlic minced stir-fry fragrant, pour into the tomato sauce to fry out the red oil, pour in vinegar, sugar, rice wine, water boiling, pour water starch to wait for the sweet and sour sauce into flowing water, pour on the fish can be.
Fry the fish oil temperature should be high, hand carry the fish tail under the pot, let the fish knife mouth all open, fry for about 2 minutes, push the fish to the edge of the pot, in a bow shape, the fish back fried for 2 minutes, the fish head fried for 2 minutes, to achieve a crispy texture.
Every family gathering will make sweet and sour fish, the fish is crispy on the outside and tender on the inside, sweet and sour with salty taste. Most of the tastes on the table of Chinese families are wrapped up in children, and since her granddaughter can order food, she has ordered food at every party. According to her words, the fish only eat squirrels, which is actually sweet and sour fish with sweet and sour tastes.
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