Nowadays, many chefs use ketchup to make sweet and sour fish sauce, although ketchup simplifies the difficulty of flavor mixing, but in retrospect, ketchup actually does not belong to the sweet and sour flavor category at all, so the tomato sweet and sour fish is ruining the tradition
Wrong ketchup crispy fish
The color is bright red
Traditional crispy yellow sweet and sour crispy fish
The color is crisp yellow and generous
The characteristics of sweet and sour crispy fish and the requirements for cooking
1. Fresh
2. The skin is crispy and the meat is delicious
3. Highlight the sweet and sour flavor type
4, the production speed should be fast, and some masters are still moving on the table after cooking
Ingredient selection
1, fresh rivers wild fish, do not use dead fish, dead fish meat sponge, can be used carp, grass carp is the best is also the tradition, size choice 1 pound 8 two the best, too fishy heavy, too small meat less wings more taste is not good
2, sweet potato, peas two kinds of dry starch
3. Langzhong Langzhou special grade handmade vinegar
4. Yellow ice sugar residue
ingredient
Fish Two Starches Cooking Wine Pepper Vinegar Salt Onion White Segment Ginger Slices Green Onion White Silk Red Pepper Shredded Ginger Garlic Rice Rock Sugar White Sesame Salad Oil Cooked Rapeseed Oil Sugar Color
Fish making
1, quickly kill the fish after the initial processing of washing, the fish body scratching peony knife edge by hand will be pepper, salt, cooking wine, green onion white section, ginger slices quickly and evenly spread on the inside and outside of the fish, immediately and evenly spread dry starch, here Sichuan cuisine family does not use eggs, because the heat can be mastered as well can not be used
2, kill the fish at the same time the net pot on high heat 1 kg of oil, oil temperature to 70%, about 200 degrees, with your hands to catch the fish tail will be lifted on the top of the oil with a spoon to pour the oil from the fish tail, after a few drizzles the fish peony knife will automatically open the shape, after the setting completely put into the pot and then fry, more flip inside and outside the frying, about a few minutes, the fish skin golden yellow slightly red can be out of the pot and put on the plate
Blending of sweet and sour sauces
Fry fish at the same time take another pot, put salad oil 1 two put ginger garlic minced stir-fry incense, add tap water 4 two, sugar color, open the heat, first adjust the vinegar, the amount of vinegar can be used with the mouth to taste the most intuitive, put in 30ml of vinegar and then put in the ice sugar residue, sweet and sour flavor type first to eat out the sweetness of sugar, and then eat out of the sour taste of vinegar, two flavors to be thick to call sweet and sour, so sugar according to the results of their own tasting to add, after mixing up began to hook the juice, the juice poured on the fish, sprinkled with white sesame seeds, green onion red pepper dots can be, The taste is crispy, sweet and sour, and the color is red, white and yellow with beautiful and generous
Note: The pictures in this article come from the Internet, and the copyright belongs to the author
It is not that Sichuan-Chongqing people do not comment on Sichuan-Chongqing cuisine. Sichuan cuisine family inherits the traditional techniques of local Sichuan cuisine for hundreds of years, the articles written are accumulated over the years of experience, welcome people with lofty ideals to pay attention, more articles please click to learn more