Crucian carp is loved by gourmets because of its tender flesh and melting in the mouth!
When it comes to the practice of crucian carp, it can be said that there are many varieties in Sichuan cuisine, and I am sure that none of the eight major cuisines can match it.
Simple examples: kimchi crucian carp, home-style watercress crucian carp, tofu crucian carp, tempeh crucian carp, dry roast crucian carp, soft crucian carp, cold mix crucian carp, crucian carp in eggplant sauce, strange crucian carp, and the "cold powder crucian carp" shared with you today, how many have you eaten, how many dishes will you make?
The cooking method of "cold powder crucian carp" is very unique, steamed first and then mixed, using hot vegetables and cold cooking methods, coupled with Yibin sprouts, Yongchuan tempeh, in the spicy and salty taste, but also mixed with sprouts and tempeh after time fermentation to form a unique sauce aroma and umami flavor.
This dish of "cold powder crucian carp" has a unique flavor and a typical Sichuan style, but unfortunately it is rare in restaurants now.
<h1>【Ingredients】</h1>
3 pieces of fresh crucian carp (about 1 pound and 2 pairs), 8 pieces of yellow cold powder
<h1>【Seasoning】</h1>
Salt, cooking wine, shallots, ginger, chili oil, sesame oil, pepper oil, soy sauce, tempeh, sprouts, garlic, celery, monosodium glutamate
<h1>【Directions】</h1>
1. The crucian carp cleans the gills and the black membrane in the belly, washes the blood with clean water, cuts a one-word flower knife with a spacing of two centimeters on both sides of the straight knife on both sides of the fish, and pokes a knife on each side of the back of the crucian carp's neck.
The black film and blood water of crucian carp must be cleaned, otherwise the steamed crucian carp has a muddy smell. Knife handling on the back of the neck and body of the fish is aimed at evenly flavoring the fish.
2. Spread evenly over the crucian carp with salt and cooking wine, rinse with water after about 20 minutes of flavor, and drain.
This step with a large amount of salt, about 15 grams, to achieve the purpose of deodorizing, and finally wash off the floating salt with water, so as to ensure that the marinated fish is flavored and not salty.
3. Tap the white shallots and ginger, add a few peppercorns, smear on crucian carp and set aside.
The onion and ginger should be squeezed out of the juice while applying to the whole body to meet the requirements of removing fishy and increasing fragrance.
4. Cut the green onion leaves and celery stalks into finely chopped pieces, cut the garlic into rice grains, chop the tempeh, and cut the yellow cold powder into two cm square slices.
5. Take a large bowl, add 100 grams of chili oil, 15 grams of sesame oil, 15 grams of pepper oil, 15 grams of sprouts, 25 grams of tempeh, 10 grams of garlic, 50 grams of soy sauce, 1 gram of monosodium glutamate into the pot and steam for 20 minutes.
The traditional practice is not to steam, but to sauté the tempeh in sesame oil before cooking, and then mix them together. I have made some improvements here, because soy sauce and sesame oil, as well as sprouts and tempeh, must be heated to fully stimulate the aroma, and the second is that the salt of sprouts and tempeh is heavy, and during the heating process, the salt is spilled at the same time, and the aroma and taste are also integrated with other spices.
This method has proven to be feasible and effective.
6. In addition, after the steamer is boiled, put the crucian carp into the dish, sprinkle the green onion and ginger on top, seal with plastic wrap, and steam for 15 minutes on high heat.
When steaming, it is sealed with plastic wrap to prevent soda from flowing into the fish and affecting the absorption of the sauce later. The traditional method is to wrap the dry steaming with lard oil, if you are troublesome, refer to my method.
7. After the seasoning bowl is steamed, take it out, and add cold water and yellow cold powder to the pot together.
8. After the water is boiled, remove the yellow cold powder and drain the water, pour it into the seasoning bowl, add celery and minced shallots and mix well.
At this time, you can taste the taste, according to your taste whether you want to add salt. Salt is a wonderful thing, less than a point will not taste out, more points will be salty.
9. Pour the mixed yellow cold powder over the steamed crucian carp.
Two pots at the same time, the time on both sides must be well controlled, after mixing the yellow cold powder at the same time the crucian carp will be out of the pot, the cold powder should be poured on the crucian carp immediately to ensure the heat of the dish.
Such a bright red color, spicy and fragrant "cold powder crucian carp" is ready!
Remember to eat it while it's hot, you can eat cold powder first, and then eat crucian carp.
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