After the yellow croaker is marinated, it is directly fried and then poured, and finally uses a sand pot as a container, the yellow croaker is not only flavorful but also attractive in color, the taste of the dish is salty and fresh, and the garlic flavor is strong.
raw material:
Medium yellow croaker 550 g (3 pieces), shredded shallots 150 g.
seasoning:
Ingredient a (salt, MONOS glutamate 2 grams each, cooking wine 10 grams, pepper 1 gram), garlic 16
3 grams of diced Thai pepper, 15 grams of chopped green onion and chopped coriander, 40 grams of shallot oil, 250 grams of homemade fish sauce.
make:
1. Wash the yellow croaker, change to a herringbone knife, add ingredient a and marinate for 20 minutes.
2. Put 1 kg of salad oil into the pot, cook until it is 60% hot, add the marinated yellow croaker, fry for 2 minutes, wait for the oil temperature to rise to 70% heat, put it in the pan again and fry for 5 seconds, fry until the skin is brown, and fish out the oil control.
3. Heat the sand pot, add the shallot oil to 60% heat, add the shredded shallots and garlic and sauté until it is six ripe, add the fried yellow croaker, pour the homemade fish juice on the yellow croaker, bring it to a boil over high heat, sprinkle with green onion, chopped coriander, diced Thai pepper, and serve.
Homemade fish sauce:
500 grams of fresh food, 300 grams of umami sauce of Yujiakang kitchen, 200 grams of spicy sauce,
100 grams of ginger juice, 750 grams of flower carving wine, 50 grams of shallot juice and garlic juice, 30 grams of fish sauce, 20 grams of sugar, 10 grams of monosodium glutamate, mix well, and take it as you like after boiling
The essential:
After washing, the yellow croaker is directly fried and fried until the outer skin is brown and dry, so that the flavor is better when poured.
Creative stone pot tofu is an old dish, we have added abalone juice and red loin beans on the basis of the traditional method to bring a more delicious taste to the tofu.
Initial processing:
500 grams of homemade egg tofu cut into 10 pieces of uniform size.
Cooked treatment:
1. 50 grams of tofu cubes, add to 70% hot salad oil, soak over low heat until golden brown, and fish out the oil control.
2. Put 300 grams of abalone juice in the pot, 100 grams of red loin beans after blanching water and burn until flavorful, away from the heat.
3. While burning the red beans, take the stone pot on the pot and blanch it, put in the 50 grams of shredded shallots at the bottom, and then put the tofu evenly in the stone pot, add the raw materials of step 2, heat it until the abalone juice bubbles, add the sautéed sweet beans and the sautéed shrimp 25 grams each, and serve.
Homemade egg tofu:
20 eggs into a bowl, pour 500 grams of soy milk, stir well, pour into a stainless steel dish (the height of the solution should not exceed 3 cm), steam over medium heat until the solution is completely solidified.
The shrimp, accompanied by a large number of garlic, dried shallots, shallots and ginger, emit a more delicious and fresh aroma, and the whole hall is filled with its fragrance every time it is served.
Wash 600 grams of Dalian shrimp, cut off the sand line from the back, add soy sauce, steamed fish soy sauce, Donggu yipin fresh soy sauce, pepper 5 grams each, green onion and ginger slices 10 grams each, mix well, marinate for 30 minutes.
Put the stone pot on the pot and cook until it is boiling, add 50 grams of butter, after boiling, add 250 grams of garlic, 150 grams of dried shallots for everything into two, 50 grams of shredded shallots and diced ginger evenly spread in the stone pot, then place the shrimp in the stone pot, cover the lid, bake for 15 minutes, peel the lid and sprinkle 20 grams each of green and red Thai pepper rings, 2 grams of coriander, cover the lid, and serve with homemade sauce 80 grams. Serve and pour the sauce over the shrimp, cover and simmer for half a minute before serving.
Homemade sauce:
25 grams of fresh soy sauce, steamed fish soy sauce, 10 grams of fried garlic, coriander stalks, and minced Thai pepper are mixed well.
Tips:
The amount of spices such as garlic can be slightly reduced, and the cost is too high. In addition, it is best to pour the sauce on the shrimp before serving, so that the dish can be more fragrant when served.