In Chongqing, bean blossom fish is a very lively dish, freshly beaten fish is carefully cut into thin slices, and the bean blossoms are tender and tender under the fillets. Bean flower fish need to be carefully eaten with a spoon, eat into the mouth, sometimes can not distinguish which in the mouth is the fish, which is the bean flower, the mouth only fresh, tender, hot taste layer by layer, in the mouth explosion.
Back in our city, the raw materials are not as watery as sichuan, but they can also make flavorful bean flower fish - as long as it is slightly improved. Bean blossoms can be replaced with tender tofu, while dragon fish can be replaced by live fish fillets, making it more convenient to eat less spines. Want a more intense spicy taste? There is a little trick. In the traditional Sichuan cuisine, a variety of compound spices are used to boil the red oil first, so that the boiled red oil is heated and spilled on the tofu and fish fillets, which is more flavorful.
Bean blossom fish
ingredient
——
Dragon Fish Fillet 500g / 1 piece of tender tofu
1 egg / starch 15g
1 piece of cinnamon / 7 pieces of incense leaf / paprika to taste
Large ingredients 3 cloves / peanut oil to taste
Pepper to taste / Sichuan tempeh sauce 2 tablespoons
葱 30g / 姜 20g / 蒜10g
Soy sauce 10g / salt 3g / sugar 5g
Chicken powder 3g / pepper 2g / flower carving wine 30g
steps
❶
Boiling red oil: Add oil to the pot, add cinnamon, fragrant leaves, large ingredients, peppercorns, ginger and chili noodles, simmer over low heat to make the aroma, then add green onions, wait for the oil to change color, turn off the heat and multiply the oil out for later.
❷
Slice the tender tofu and set aside. Slice the dragon fish, add salt, sugar, carved wine, starch, chicken powder and egg whites, and set aside.
❸
Pour the oil in another pot, add Sichuan tempeh sauce and sauté in red oil, add minced ginger, minced garlic and green onion to continue sautéing. Add an appropriate amount of water to the pot and boil, you can add soy sauce to adjust the color appropriately. After the soup is boiled, add the tofu slices and blanch for a while, then remove the tofu. Add the fillets to the pot, cook them and remove them and place them on top of the tofu.
❹
Add minced garlic, ginger, pepper, and green onion to the fillets, heat the boiled red oil, drizzle on the fillets, and the bean blossom fish is finished!
tips
● Tofu can choose lactone tofu, egg tofu or old tofu according to personal preference
● Dragon fish is spineless, very suitable for the elderly and children, you can also use fresh sea bass and other fish
● If there is no Sichuan tempeh sauce, you can replace it with bean paste
● When boiling red oil, you can add or subtract spices according to your personal preferences, and if you don't want to bother, you can also directly burn hot peanut oil and pour it on the fish fillets