introduce:
Once the chef went to lu restaurant to eat, found that the "jelly fishing and mixing stung head" flavor juice is salty, fresh and slightly spicy, very appetizing. At that time, he thought: How will this juice work when used in hot dishes? After coming back. He chose grass carp, removed the fish head, left only the belly and tail of the fish, steamed and poured with fish sauce and fresh peppers, the fish meat is fresh and appetizing.
Why drop the fish's head? The chef said, "It's a psychological cue. If with grass carp head. The grade of this dish is suddenly IOW, and removing the fish head and leaving only the belly of the fish not only makes the dish more mysterious, but also makes the guests feel the chef's intentions, and then ignores the variety of fish, and the dishes are easily sold at high prices. ”
Green peppers into hot dishes are very easy to oxidize and turn black, I have a small way: put the whole green pepper into light alkali water (edible alkali and water are mixed in the ratio of 1:200) for 10 minutes, fish out and rinse, and then cut into the dish, so that it will not turn gray-green after heat.
Preparation of green pepper ingredients:
50 grams of minced green peppers, 20 grams of minced green and red millet peppers, 20 grams of minced pickled wild peppers, 20 grams of minced coriander, 20 grams of minced garlic, 15 grams of minced ginger, pour into the self-blending sauce (steamed fish sauce plus a little Donggu yipin fresh, raw soy sauce) 200 grams and mix well.
Production Process:
(1) 200 grams of cooked enoki mushrooms are cushioned in a glass open hearth.
(2) Grass carp (can also use freshwater perch) to remove the head of the fish, (chef: 40458389) cut open the belly of the fish to cut out the internal organs, and then remove the fish bones, leaving only the brisket, washed and added an appropriate amount of green onion, ginger, cooking wine, salt, pepper to marinate into the taste.
(3) Then put into the plate, put the chopsticks on the bottom, steam in the steaming box for 8 minutes, take it out and move it to the open stove, cover the mixed green pepper and the juice, continue to steam for 30 seconds, you can light the fire and take the dish.
The chef reminds the key to making:
1, mixed green pepper material should be used as soon as possible, over time will change color.
2, the steaming time of fish belly should not be too long, 8-10 minutes is appropriate, otherwise it is easy to get old.