Secret Steamed Anchovy (Shanghai Shaoxing Hotel's signature dish)
Reasons for wanting sales:
The method is completely different from the steamed anchovy made in Jiangsu and Zhejiang, the same is the delicious taste, rich gum and uncompromising fat and tender taste.
Cooking Solutions:
Q: How to get rid of the fishy smell of anchovies?
A: Before the steaming process, I soak the anchovies in the steamed fish flavor water because the water is already rich in the flavor of green onions, ginger, peppercorns, and white wine, so it can play a role in covering the fishy taste.
Q: But the soaking time is only 1 minute, can the fishy smell be completely removed?
A: Because the fish are half a slice, the fish is easy to absorb the flavor of the flavor of the water, and during the steaming process, the flavor of the absorbed water will spread, and it can also play a role in covering the fishy taste.
raw material:
1 piece of Fresh Burmese anchovy (weighing about 1500 grams), 6 grams of Jinhua ham slices, 6 grams of winter shoot slices, and 10 grams of three silks.
seasoning:
800 grams of steamed fish flavored water, 400 grams of special sauce, 20 grams of salad oil.
Steamed fish flavored water ratio:
250 grams of green onion and ginger slices, 150 grams of seafood, 100 grams of salt and white wine, 20 grams of dried peppercorns, and 2500 grams of purified water. above
Mix the ingredients well and soak until the aromas are fully integrated.
Special Sauce Recipe:
Add 150 grams of salad oil to the pot, and when it is 40% hot, add vegetable ingredients (250 grams of celery, 150 grams of coriander ginger and 150 grams of shallots. Ginger cubes, green onions, carrots 100 grams each, garlic, pepper, dried shallots 50 grams each), sauté over medium heat, add 5 kg of water, then add 125 grams of meso umami sauce, 50 grams of rock sugar, 20 grams of fish sauce, 30 grams of monosodium glutamate, 75 grams of salt, tempeh rice, and 100 grams of old sesame brine until the aroma overflows and filters away from the fire.
Preparation Method:
(1) Cut the anchovy from the middle, remove the internal organs and black clothes attached to the surface, rinse and soak in steamed fish-flavored water for 1 minute.
(2) Put the anchovy on the plate, place the Jinhua ham slices, winter shoot slices on the basket and steam for 15 minutes, then pour the sauce into the fish tail and sprinkle three silks.
(3) When the salad oil is heated to 70% heat, pour it over the fish.
Personality Technology:
After seeing the preparation of the dish, you will find that its method is completely different from the anchovy method introduced in Shanghai Suzhehui and Nanjing Little Chef Lady. Don't look at its method is particularly simple, but it is really not easy to do it well, so let's break down the technical key of this dish:
1. Chilled anchovy vs quick-frozen fish anchovy
The first element in making anchovies is to choose high-quality ingredients. The anchovies currently on the market are roughly divided into two types according to the different processing methods: chilled anchovies and frozen anchovies. We chose chilled anchovies because the anchovy meat is relatively well-preserved, the scales are intact, and most importantly it is much easier to pick than the frozen ones (the selection method is exactly the same as other chilled fish).
2, steaming without refueling
When steaming anchovies, most hotels add grease. We didn't add the slightest bit of grease, for the simple reason that the anchovies we procured already had enough oil. So how to tell if fish contains oil or fat?
Take a fish and disconnect it from the middle to separate the head and tail. First, look at the fish scales. Some anchovy scales contain a lot of oil, from the surface it is very shiny, with a soft touch by hand. The scales of some anchovies contain very little oil, the surface is not shiny and hard to the touch, and it is relatively dry. If this is the case, it must be steamed with oil to taste good.
Second look at the fish skin. Oily anchovy fish skin often has a thin layer of yellowish fat underneath, which does not prove that the fish has a low oil content.
Finally, look at the fish. As we all know, salmon is entrained with a lot of light yellow fat, and anchovies are no exception, but the fat content is not as rich as salmon. Therefore, when purchasing, be sure to carefully observe the meat quality of the cut surface to see if it is densely packed with fat layers.