Red rotten fish is a famous dish with full color and flavor, which belongs to the Fujian cuisine family. What is the red mess in the red rotten fish? How to make red rotten fish delicious and simple? Let's take a look at it together!
What is the red bad in the red rotten fish
It is a famous dish with full color and flavor, and belongs to the Fujian cuisine family. Red yeast, also known as red yeast, is a unique spice in Fujian. Fish marinated with red lees can also be eaten steamed or boiled, and the meat of the marinated fish is red. The red sorrel itself has a salty flavor, and the amount of salt used can be reduced accordingly when cooked.
Red lees are produced in Fujian Province, in the final stage of the manufacture of red yeast wine, the fermentation of the finished derivatives, after sieving out the wine after the remaining residue is the lees (that is, red lees), through people's "waste utilization" into food additives, red lees has been the Chinese Jiangnan people to concoct red meat, red eels, red rotten chicken, Su-style sauce duck, red bad eggs and red lees kimchi and other food raw materials, the content of wine is about 20%, the quality is aged every other year, the color is bright red, with a strong wine aroma is better, it has lowered cholesterol, lower blood pressure, Special functions such as blood sugar lowering and cancer prevention, as well as valuable natural red pigments, are precious and delicious healthy natural foods.
Food Introduction
Red lees or red yeast is a distiller's lees made from rice wine, mainly made from the red yeast in red yeast rice, with a natural red color and unique aroma, according to ancient records and research records have a variety of therapeutic effects.
How to make red rotten fish is delicious and simple
To prepare the red rotten fish:
【Ingredients】Grass carp 1500 g
【Seasoning】 1 spoonful of salt, 1 piece of ginger, 1 small bowl of red bad, 1 spoon of white wine, 1 spoon of sugar, 1 tablespoon of vegetable oil
steps:
1. Wash and cut the grass carp into large pieces, drain and set aside; Heat the pan, add the oil, and when the oil is hot, add the fish pieces;
2. Fry the fish cubes until 2 sides are golden brown and then put them out for use; Wash the pan and put a little oil again to fry the ginger slices;
3. Add red rotten to low heat and stir-fry incense; Cook a little white wine, add an appropriate amount of water, put some salt and sugar to boil; Pour directly into the basin containing the fish, submerge, soak overnight and then eat;
Cooking Tips:
1. Try to use the red rot that has been brewed for a long time as raw materials, so that the bad pickled fish is fragrant enough to taste (the red rot used this time is that colleagues have been brewing for 3 months, the taste is really different, even the red bad color and appearance are different, the red bad that just got the hand looks like red mud, and the commercially available red bad can faintly see the glutinous rice particles);
2. Stir-fry the red lees and then pour them on the fried fish pieces, so that the wine aroma is more mellow;
3. The prepared red rotten fish is best soaked overnight before eating, so that the fish can absorb the taste of red rotten very well.