Distinctive Emblem red boiled paddling, not fried or fried for 5 minutes, do you want to be so willful?
Today, I would like to talk to you about the braised paddling in the emblem dish.
The picture comes from the Internet, invaded and deleted
The thought of this topic stems from an argument in the office this morning. There are many opinions about which cuisine the braised paddling belongs to. Some say Huaiyang cuisine, some say Subang cuisine, some say Shanghai Benbang cuisine, some say Zhejiang cuisine, some say Chu cuisine, some say Lu cuisine, of course, there is also Hui cuisine.
So which cuisine does braised paddling belong to? To be honest, braised paddling is just a slightly more advanced home-cooked dish. Each cuisine innovated it and then included it in its own recipes, so there was a situation where the eight major cuisines seemed to be grabbing braised paddling. In fact, you see, although the practices and ingredients will be slightly different from place to place, the overall framework is unchanged. The cooking method is braised, and the shape is very beautiful, isn't it?
A few years ago, I studied under a master chef of Hui cuisine, so today I would like to talk about the practice of braised paddling in Hui cuisine. As one of the eight major cuisines in China, Hui cuisine emphasizes raw materials and heavy knife methods, but it is by no means high, and it pays attention to both exquisite and ingenious dishes, and pays attention to great ingenuity, especially close to the general public. In terms of firing method, pay more attention to stewing, stewing, burning, pay attention to the control of heat, especially for the cooking of river fresh has its own unique place. For example, braised paddling is a dish that is significantly different from braised paddling in other cuisines during the entire process of processing and firing.
< h1 class= "pgc-h-arrow-right" > first, the choice of fish species</h1>
The most authentic braised paddling must use a blue fish tail, which is beyond doubt. In the traditional Hui cuisine, for the selection of braised paddling, it is also necessary to use the blue fish, and the weight of two and a half to three pounds of blue fish is the best. Below this weight, the fish is too thin. The stroke of the knife will appear short and small, affecting the shape of the dish. Higher than this weight will cause the fish to be too thick and the taste will be lacking.
Nowadays, the braised paddling of the catering industry mostly uses silver carp tail
However, bluefish are mostly grown in rivers and lakes in the middle and lower reaches of the Yangtze River, while inland bluefish are rarely seen and the price is relatively expensive. Therefore, the current emblem dish can also use carp, crucian carp, silver carp, grass carp to make braised paddling, just need to ensure that the fish is alive. These cheap fish boiled braised paddles, although the taste will be slightly inferior, but can be made up with other ingredients and techniques, and the price is particularly affordable, still very good.
<h1 class="pgc-h-arrow-right" > 2, the treatment of the water knife method</h1>
Braised paddling uses the second half of the fish. It must be cut with a knife at the place where the fish is excreted. The top can be made into a braised fish body, while the bottom is specially made for braised paddling material.
In Hui cuisine, braised water skiing has two cutting methods. One method is very simple, just use the straight knife method to chop the tail three times, evenly divided into 4 segments connected by the tail fin.
The other method of opening is relatively complicated. First, cut the fishtail vertically with two knives and divide the tail into three even parts. The depth should reach 3/4 of the fish's tail.
Then use a horizontal knife to spread the two fish strips on both sides, trying to leave only the skin of the fish connected. Finally, the middle one is cut vertically into the fish bones, and then the blades are still spread out on both sides. The paddling shape of this method is as beautiful as a folding fan. It is more suitable for use in wine banquets.
<h1 class = "pgc-h-arrow-right" > third, the firing of red-boiled paddling</h1>
This is also the most different point between braised paddling and other cuisines in Hui cuisine. The "burning" in our common understanding refers to a cooking method in which the ingredients are fried and then boiled with water and boiled over high heat, and then simmered over a low heat to penetrate the flavor. However, the braised paddling in Hui cuisine abandons the process of small fire burning through, and it takes only 5 minutes to burn the whole time with a large fire. And it definitely does not go through the previous pre-production process such as frying. Yes, it is so willful, so the cooking time is short enough, and the meat is more tender.
Because it does not go through the previous process of frying, the pre-fishing process of paddling is very important. First of all, the cut paddling water should be repeatedly soaked in water with salt and rice wine, and gently kneaded. During the period, change the water 2 to 3 times, thoroughly clean the blood and fishy gas of the paddling, and then fish out the water with absorbent paper to absorb the water, and then evenly sprinkle a thin layer of salt to set aside.
First, the pot is boiled to extreme heat, at this time add lard, the lard will quickly melt and quickly heat up to 50%. At this time, put the paddle in and simmer until about 15 seconds. Immediately can be put into ginger slices, green onion, cooking wine, soy sauce, sugar, high heat, such feeding can be used to stimulate the umami taste of various ingredients with high oil temperature, while removing the fishy smell of fish, taking into account the effect of coloring.
At this time, pour an appropriate amount of boiling water, the water temperature should not be less than 80 degrees, and the amount of water can reach 4/5 of the fish. Pour in more water, more water will definitely be lighter, if the water is less, you must add water, then the fish can not eat.
In some places, braised braised paddling water is put into fresh soup or clear broth, but it is unnecessary in Hui cuisine, Hui cuisine believes that the water itself can stimulate the umami taste of fish, such as using broth to add fresh, but will lose the original taste. At this time, the fire is fierce, and there is absolutely no small fire during the whole process. When the water comes to a boil, cover the pot and cook for about 5 minutes.
At this point, the fish can be pressed with a spatula. If you feel the fish flesh fish bone. Immediately add the prepared water starch to mix the thick sauce and drizzle with shallot oil. Turn over a noodle with a large flip spoon. Sprinkle with green onions and out of the pan. The key to this step is the firing time. Too long time fish meat will be thick and hard, time is too short, fish bone red fish meat is not cooked, bones will have a slight fishy smell. Therefore, the general fish tail can be 5 to 6 minutes, do not time out.
<h1 class= "pgc-h-arrow-right" >forecably is the practice of braised paddling in Hui cuisine. Let's review its unique features? </h1>
It is best to use the blue fish tail, but do not stick to other fish tails.
The size and freshness of the fish are very strict.
There are two kinds of knife methods, either simple or difficult.
There is no frying process, directly under the pot and high heat.
There is no small-fire stewing process throughout, and there is a high fire from beginning to end, and the time is about 5 minutes.
Do not pay attention to the mustard (the fish after a long period of stewing its own colloidal precipitation caused by the viscosity of the soup), but must be hooked with water starch.
Finally, what if you don't turn the spoon when you make it at home? In fact, you can insert a flat chassis into the pot and scoop up the fish, and then use another flat plate to press it over and put it into the pot.
I am a lan food record, love food and love life, familiar with Chinese and foreign home-cooked side dishes, kitchen cheats. Be honest, only talk about dry goods, and put an end to flickering. Love food culture and kitchen home-cooked food, daily (fart) updates deep eat text, follow me! What you've learned from me can make you the undisputed focal point at the dinner table.