During the last Qingming Festival, I boiled a bottle of sour and salty plums, which were made of green bamboo plums, salted and then boiled into a sauce, which is a kind of pickled product with Chaoshan characteristics (there is a special introduction in the article). Usually, Chaoshan people like to use sour plums as condiments for use in the cooking of Chaoshan cuisine.
For example, the more well-known sour plum steamed eel, plum sauce pork soup, the use of sour plum acid to enhance the taste, usually eat kway teow, eat meat also like to dip some sour plum juice to get greasy, in the summer also like to use sour plum into the sugar to make a delicious sour plum soup to relieve the heat. It can be said that sour plum is a very appetizing and greasy good ingredient.
Because of the prohibition of the sea, the last time I bought the ice of the fish in the refrigerator, tonight I just took it out to thaw, and then added some sour plums to cook together, which can not only freshen, but also soften the bones of the fish.
Gu fish, scientific name: golden small sardines, delicious meat, rich in phospholipids, protein and calcium, that is, more fish spines, not suitable for children to eat.
<h1 class= "pgc-h-arrow-right" > braised plum fish</h1>
Ingredients: 4 pieces of fish
Ingredients: 4 sour plums, 2 slices of ginger, 2 green onions, 1 celery, 1 spoonful of aged vinegar
Here's how:
1 After the fish is thawed and cleaned, marinate in advance with a spoonful of salt
2 Use a clean and waterless spoon to remove 4 sour plums, and a little soup, celery to remove the leaves to pick sections, green onion seedlings to pick the white onion separately, ginger shredded
3 Heat the oil, put the fish on both sides and fry it slightly, then drizzle into boiling water and marinate the fish, add a spoonful of aged vinegar, sour plum and soup, shredded ginger, sprinkle with celery, green onion, cover the pot and simmer for 5 minutes
4. Open the lid, sprinkle in the shallots, cover the pot and simmer for an extra 1 minute
<h1 class="pgc-h-arrow-right" > tips</h1>
When making fish, remember to put in a spoonful of aged vinegar will be more fresh, so that the fish bone is more sour and soft, the fish can be salted in advance, the sour plum is also more salty and sour, there is no need to put other seasonings, the fish should be poured into boiling water instead of cold water after frying, so that the fish will not encounter cold water sudden contraction affecting the taste.
This sour plum stewed fish, it is done, eat the fish meat is very sour and soft and delicious and "the first climb", the fish bones are relatively soft and not so hard, very appetizing and delicious, like friends can not miss Oh.
More original works, please pay attention to me, I am a mother who graduated from Longdong University, a full-time mother, enjoy life and food with my children, like to give me a thumbs up, welcome to come and discuss cooking with me.
<h1 class="pgc-h-arrow-right" > original is not easy, please respect the author and work, support the review, forward, but never bad pirated images, thank you for your support. </h1>