In ancient times, under the influence of the Confucian idea of gentleman yuanyu cooking, foodie was definitely a derogatory term. Nowadays, foodie is not a derogatory term, but an honorific title for people who pursue food taste, texture, color, nutrition, and mood. In Chinese history, there are many foodies, and the literary scholar Su Dongpo and the politician Empress Dowager Cixi can be called foodies among celebrities. Especially in the late Qing Dynasty, Empress Dowager Cixi's degree of pickiness about food can be said to be equal to the strength of the whole country.
Beijing's famous dish, catch fried fish fillets, is the food that flowed from the Qing Dynasty court to the people, and the fried fish fillets are the dishes that the chef specially cooked for Empress Dowager Cixi in those years. When Empress Dowager Cixi tasted the fried fish fillets, there was also a famous dish in Hubei that caught fried fish fries, fish and fish fillets are a word difference, a difference in shape, representing the different pursuits of taste and taste of people of different classes and different food cultures.
<h1 class= "pgc-h-arrow-right" > cooking method: catch and stir-fry fish strips and fillets</h1>
Scratch stir-frying is the youngest cooking method in the stir-frying cooking technique, and the duck frying method recorded in the "Qi Min Zhi Shu" written by Jia Sixun of the Northern Wei Dynasty is the cooking method of stir-frying. In the Song Dynasty, there were cooking methods such as raw stir-frying and stir-frying, and the Ming Dynasty had sauce stir-frying, onion stir-frying, and cooking methods, and the Qing Dynasty grasped stir-frying and cooking fangfa prevailed.
Scratch stir-fry is a quick way to cook a stir-fry dish. Raw materials are often meat, seafood ingredients through knife processing into slices, dice, segments, strips and other shapes, raw materials after hanging paste or sizing treatment, and then put into the oil pan fried through or water thoroughly, and finally stir-fried juice.
The key points of the operation are: the oil temperature should not be too high, the main oil color is consistent, the sauce is moderate, and the amount should be just right.
The characteristics of the stir-fried dish are: the texture is smooth, crisp, crisp, crisp, sweet, sour, fresh, salty, and the taste is the same as the sweet and sour dish.
<h1 class="pgc-h-arrow-right" > wet starch, water starch and dry starch Can you tell the difference? </h1>
Starch is used as a thickener in cooking. Starch is extracted from the roots, stems, fruits, etc. of plants, and there are many varieties, such as potato starch, pea flour, etc. In cooking hand-grabbed fish fillets and hand-caught fish strips are used to sizing wet starch and slightly contour with water starch.
Dry starch added to water stir evenly, let stand for about 10 minutes, wait for water and starch to separate the water to pour out, is wet starch, wet starch can be used to sizing, hanging paste and hooking. Water starch is dry starch added to water stirred into starch syrup is water starch, which can be used to outline.
<h1 class="pgc-h-arrow-right" > catch fried fish fillets and catch fried fish strips Do you know what the difference is? </h1>
Catch and stir-fry fish fillets, the fillets are golden, boneless and spineless, with sweet and sour salty and umami taste. Caught and fried fish strips The fish strips are tender in the mouth and have a sweet and sour taste. Catching fried fish and catching fried fish fillets are the same in the selection of raw materials, and there are no special requirements. Choose skinless, boneless, less spiny fish, bluefish, silver carp, mandarin fish, sea bass, grass carp, carp, bass fish, etc., are very good ingredients. If there is any difference between these two dishes, it is that in the knife treatment of fish meat, one is fish noodle hanging egg foam paste, and the other is fish fillet hanging starch paste.
Ingredients: Mandarin fish or basa fish 200 g.
Seasoning: 10 g of soy sauce, 5 g of vinegar, 15 g of sugar, 2.5 g of monosodium glutamate, 7.5 g of rice wine, 100 g of wet starch, 2.5 g of minced green onion, 2.5 g of minced ginger, 30 g of cooked lard, 500 g of peanut oil (about 40 g).
method
1. Raw material handling
The fish is shaped and sizing, the mandarin fish or basa fish meat is peeled and pricked, sliced into 3.3 cm long, 2.6 cm wide and 0.5 cm thick slices, and grasped with 85 g of wet starch and sizing well. If the fillets are cut into 4-5 cm long pieces, hang the whole egg paste.
2. Fry the raw materials
When the wok is placed on high heat, the peanut oil is boiled to 180 ° C, and the fillets are fried until the outer skin is hard and yellow.
3. Cook
Put the wok on high heat, cook 20 grams of lard and heat it, add minced shallots and ginger to simmer, and then use soy sauce, vinegar, sugar, rice wine and water starch to mix the sauce, to be fried into a thick paste, add the fried fish fillets to turn the pot, wrap the fish fillets and the sauce well, and drizzle the pot and plate.
Tips：
Fish fillets should not be too thin, when the fillets are fried, they should be sliced down one by one to prevent the fillets from sticking together or the starch from the fillets. After the sauce is thickened, the fried fish fillets are added to make the texture more beautiful. Catching fried fish is a small sweet and sour taste, pay attention to the proportion of various spices. The fish is cut into strips for a better taste.
<h1 class="pgc-h-arrow-right" > Kangxi and catching fried fish strips related to Cixi and catching fried fish fillets? </h1>
According to legend, catching fried fish strips predates catches more than 250 years before catching fried fish fillets. The allusion to catching fried fish comes from the Qianjiang River in Hubei during the Kangxi Dynasty. Legend has it that during the Kangxi Dynasty, a county commander from Qianjiang, Hubei Province, who was not very knowledgeable, but had a lot of research on food, especially loved to eat fish, and was also good at cooking fish. Come to the Han River Basin, the land of fish and rice, study how to make fish all day, enjoy it, and create a lot of popular cuisine. He is particularly proud of his practice of catching fried fish and always wants to show off his cooking skills in front of people.
One day, when the county official was celebrating his birthday, he invited a full house of guests. After three rounds of drinking, the county official mysteriously asked the book boy to bring a large food box covered with red satin, unlike a dish but did not know what was inside? At the banquet, do not serve, what can be served. While wondering, the county official put down the wine glass and opened the red satin, and everyone looked up, but inside was a pile of white and raw "small silver bars", and everyone was surprised.
The guests were about to thank the county grandfather, and then take a closer look, the original white "silver bar" is a strip of fish wrapped in frosting, the crowd is even more shocked, do not know whether to be disappointed or happy, anyway, everyone thinks that this parent official's kung fu in eating is really amazing, ingenious. After tasting a few of them, the guests found that the population was crisp and tender, and its taste was also very good, and all of them were called wonderful, so someone asked curiously: "What is the name of this dish?"
The new county official was proud and replied modestly: "This is a dish that this official took time to sit in the kitchen after taking office, called 'catching fried fish sticks'." In the middle of the conversation, a shout came from outside: "Someone beat the drum!" The county official was very interested and said, "What's the fuss, wait until the official finishes eating!" At that time, the prefect was also present, thinking that this person was not good at being an official, but he had a hand in cooking, so he simply took off his black gauze hat and let him go to the folk to engage in cooking. Sure enough, after he lost his official position, he launched a fierce attack and opened a restaurant named after this dish. Since then, this dish has spread and become a famous dish added to the Hubei cuisine.
In the late Qing Dynasty, in order to please Empress Dowager Cixi, the chef changed his tricks to make food and drink for Lafayette, and catching fried fish fillets was the chef's accidental masterpiece. According to legend, once when Empress Dowager Cixi was eating, she felt that a plate of fried fish fillets with golden butter was very delicious. She called the imperial chef Wang Yushan to the front and asked what kind of dish it was. Wang was anxious and wise, and the answer was "catch fried fish fillets." Later, this dish became a regular dish for imperial meals. This dish, together with the stir-fried tenderloin, the shrimp and the stir-fried loin flowers, is collectively known as the "four major stir-fry".
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