Dear masters, I haven't seen you for a long time, the hotel is very busy recently, and there are many senior receptions, so the headline sharing has been stopped for a long time. The next thing I want to share with you is that a few classic dishes in Hubei, during this time reception, with several teachers in Hubei to learn and communicate, benefited a lot, delicious or not varies from place to person, the most important thing is to learn the teacher's "technique" and "valuable culinary spirit", I hope we will continue to work hard.
Wuchang fish taste delicious, sweet taste, short muscle fiber, digestion and absorption fast, and fish scales are rich in protein, fat and vitamins, there are calcium, iron and zinc and other human trace elements, fish scales by frying and boiling soup to eat, help prevent arteriosclerosis and heart disease.
"Crispy Wuchang Fish", as the name suggests, the fish is not scaled, through pickling and frying, to achieve a crisp and fresh taste.
Here are the main steps:
1. Material selection
2. Change the knife
2.1 (Change knife)
3 Marinades (with cooking wine)
3.1 Marinated (salt peppercorns, ginger, dried chili peppers, shallots)
3.2 (marinate for 10 hours)
4. Air drying
5. Frying (hot oil in a pan)
5.1 Frying (half fried and half fried)
5.2 Frying (hand-made spatula to press fish)
5.3 Frying (golden on both sides)
6. Plate loading (knife change)
7. Cooked dish (crispy and fragrant)
Plating
The above is a simple plating, to be more elegant production, after changing the knife can be placed in the shape of a fish, with "copper money grass" leaves on the side, it looks more vibrant.
Copper money grass
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Chef's notes, personal cooking notes.