Spring Festival home will not do the small partner do not have to worry, a few days ago summed up the home cooking Gong bao sauce, "Gong Bao chicken Ding pk Gong Bao shrimp pk Gong Bao Fish Ren pk Gong Bao Meat Ding Gong Bao Dishes Do This Method". To sum up the fish sauce again, the little friends went to make a Chinese New Year's Eve meal for their parents during the Spring Festival.
Fish coriander is one of the flavors of Sichuan, does not use fish, but has a fresh fish flavor, so it is called fish coriander. Its sour, sweet, salty, spicy and fragrant five flavors are one, and they are vaguely recognizable. Famous fish and coriander dishes are: fish flavored meat shredded, fish flavored prawns, fish flavored rape, fish flavored eggplant fish flavor scallops, fish flavored chicken shredded and so on.
Fish flavor type essential seasoning:
Pickled chili pepper: Also known as pickled sea pepper, fish spicy, is a fresh pointed red pepper (preferably linear pepper) with salt, wine and spices, pickled into a spicy seasoning. The quality is preferably red and bright, moist and soft, with less thick flesh and seeds, salty and fresh taste, spicy, complete body and no mildew. Pickled peppers are mainly produced in Sichuan and are well-known at home and abroad. The function of pickled pepper in cooking is basically the same as that of dried pepper, and it is one of the important raw materials for the preparation of fish flavor type. Mostly used for cooking techniques such as roasting, stir-frying, steaming, and mixing. It can also be used as a coloring material and decoration of dishes, and should grasp the dosage and change when using, and give full play to its flavor characteristics.
Sichuan-style fish sauce ratio: 30 grams of soaked red pepper sauce, 10 grams of green onion, 15 grams of minced garlic, 5 grams of minced ginger, 10 grams of rice wine, 5 grams of soy sauce, 35 grams of sugar, 30 grams of rice vinegar, 5 grams of monosodium glutamate, 150 grams of soup, 45 grams of salad oil.
Ingredients: 150 grams of peeled pork sitting buttocks, 30 grams of net winter shoots, 3 grams of water hair fungus.
Seasoning: cooking oil, 15 grams of pickled pepper, cooking wine, green onion, ginger, garlic, soy sauce, vinegar, sugar, Sichuan salt, red oil (a little), hair soup, starch.
make:
1, cut the pork into two coarse strips, after the taste of the water powder slurry, the ingredients are shredded less than the main ingredient, blanched with boiling water, green onion cut into flowers, ginger and garlic minced, pickled pepper into strips.
2, hot spoon put the bottom oil, oil temperature into the pickled pepper, small condiments stir-fry fragrant, and then put in the shredded meat sautéed until broken, put in the ingredients, in turn into the seasoning stir-fry, a little hook, point out the oil out of the spoon and plate.
Ingredients: 300 g eggplant.
Seasoning: cooking oil, green onion, ginger, garlic, pickled pepper 18 g, cooking wine, soy sauce, sugar, Sichuan salt, MSG, wool soup, starch, red oil (a little).
1: Peel the eggplant, cut into 6cm long, 0.4×0.4cm thick silk, the ingredient silk is slightly smaller than the main ingredient, shredded onion and ginger, minced garlic, pickled pepper shredded, mixed with condiments into a mixture and set aside.
2, hot spoon up a small oil pot, when the oil is 5-6 into the heat, the main ingredients into the oil pot quickly scratched open and poured into the colander, the original spoon left the bottom oil, put in the pickled pepper, small condiments to fry the flavor, pour in the mixed juice, wait for the juice to burst, put in the main ingredients, point the oil, stir-fry out the spoon and plate it.
Ingredients: 200 grams of net chicken breast, 20 grams of winter shoots, 10 grams of water fungus.
Seasoning: cooking oil, green onion, garlic grains, 15 grams of pickled red pepper, vinegar, Sichuan salt, soy sauce, sugar, msglin, fresh soup, starch.
1: Remove the chicken breast from the bottom plate, cut into 8cm long, 0.25cm thick shreds, put a little cooking wine, salt yard flavor, evenly powder the water syrup, soak red pepper, winter shoots, wood ear fungus are shredded, and mixed with condiments into a mixture of juices to set aside.
2, from the large oil pot, when the oil is 40% hot, put in the chicken shreds quickly to break the raw pour out, the original spoon into the bottom oil, put in the pickled pepper and small condiments to fry fragrant, put in the main ingredients to fry well, pour in the mixed juice, when the juice burst into a tight sauce, point the oil and fry evenly, out of the spoon and plate.
Ingredients: 150 grams of pure winter melon, 80 grams of pork essence, fragrant fried powder.
Seasoning: cooking oil, green onion, garlic grains, 15 grams of pickled red pepper, vinegar, Sichuan salt, soy sauce, sugar, MSG, cooking wine, fresh soup, starch.
1, the winter melon cutting knife blade (3.8cm length 0.4cm thick 2.8cm wide) a total of 12 pieces, pork essence into mushrooms, add spices to stir evenly, brew into the winter melon slices, hang evenly fried paste, mix with condiments into juice and set aside.
2, from a large oil pot, when the oil is 50% hot, put in the melon box to fry, to be fried thoroughly poured out, the original spoon into the bottom oil, with pickled pepper and small condiments to stew the pot, pour in the mixed juice, wait for the juice to burst, pour into the melon box, quickly fry well, out of the pot and plate.
Ingredients: 160 grams of net eel meat, 20 grams of net winter shoots, 5 grams of water fungus.
Seasoning: cooking oil, 15 grams of pickled red pepper segments, soy sauce, Sichuan salt, sugar, cooking wine, MSG, green onion, garlic grains, starch.
1: Split the eel meat into saddle slices, put cooking wine, salt and taste, and add a uniform starch syrup; mix with condiments into a sauce and set aside.
2, from a small oil pot, when the oil is 40% hot, put in the eel slices, quickly use the hand spoon to scratch until the broken raw poured out, the original spoon into the bottom oil, the oil heat into the pickled pepper and small condiments to fry out the aroma, and then put in the eel slices slightly stir-fry, pour in the mixed juice, wait for the juice to burst, point the oil, quickly fry evenly, out of the spoon to plate.
Ingredients: 200 grams of eggplant, 50 grams of pork, 10 grams of pure winter shoots, 30 grams of water fungus, 10 grams of lettuce.
Seasoning: cooking oil, green onion, ginger, garlic, Wangdu pickled pepper 15 grams, Ji salt, soy sauce (a little), vinegar, sugar, fresh soup 25 grams, wet starch.
1, wash the lettuce, disinfect with 0.3% potassium permanganate solution, put into a pot; eggplant peeled, cut into 3cm long, 0.8cm×00 .8cm thick strips, pork cut into 0.5cm square dice, winter shoots cut into strips, fresh ginger peeled and cut into rice, wood ear fungus torn into slices, pickled pepper cut into coarse wire.
2, from the large oil pot, when the oil is 5-6 into the heat, the eggplant is poured out, the original spoon is put into the bottom oil, the oil is hot and the pepper is fried in red oil, put on the diced meat, green onion, ginger, garlic and stir-fried, put in the seasoning, put in the eggplant, stir-fry into the flavor, hook the mustard, pour into the pot and serve.
Ingredients: pork belly 500 grams, moldy fish 50 grams,
Seasoning: 25 grams of fried garlic, 15 grams of ginger slices, fine salt, cooking wine, soy sauce king, dark soy sauce king, sugar, monosodium glutamate, sesame oil, pepper, maltose water, fried oil, water starch each appropriate amount.
Method:
1, pork belly scraped clean, cooked, take out, rub the maltose water outside, put into 70% of the hot oil pot, fry until the skin is hard and red, fish into the water to soak soft, cut 3 knives horizontally and vertically on the meat surface (the knife is deep to the skin), and put the skin into a button bowl facing down;
2, salted fish cut into 4 pieces, placed on the four sides of the pork belly, fried garlic, ginger slices are also placed on the four sides of the pork belly, add refined salt, cooking wine, raw soy sauce king, old soy sauce, sugar, monosodium glutamate, sesame oil, pepper, basket table for 3 hours, wait for its soft rot, out of the cage, anti-buckle plate;
3: Heat the wok, pour in the original juice, use water starch to inflame, pour on the pork belly, and drizzle with sesame oil.
Fish crispy and smooth meat
Ingredients: 200 grams of lean pork fat, 150 grams of pork plate oil, 30 grams of fried peanut rice.
Seasoning: 3 red peppers (30 grams), 10 grams of ginger and garlic rice, 30 grams of fresh soup, 20 grams of green onion, 10 grams of soy sauce, 10 grams of sugar, 3 grams of refined salt, 15 grams of rice wine, 1 gram of monosodium glutamate, 50 grams of water bean powder, 10 grams of vinegar.
1, pork fat lean meat cut into 1 cm square small nail slices; pork raw plate oil cut into 1 cm square of small cubes; peanut rice peeled and cut into coarse particles; soaked pepper finely chopped.
2: Put the sliced pork in a bowl, add 1 gram of salt, 5 grams of rice wine, 30 grams of water bean flour, and grasp the mixture with your hands.
3: Use another bowl to add 2 grams of fine salt, soy sauce, sugar, vinegar, monosodium glutamate, water bean powder, fresh soup and mix an appropriate amount into a sauce.
4: Heat the pan, add the diced plate oil and stir-fry until the oil is boiled, when the oil residue is dry and crispy, use the leaky scoop to scoop up and put it in a bowl.
5: Stir-fry the slices of meat in the pot, then add the pickled chili, ginger and garlic rice to stir-fry the red, cook the bowl of juice, continue to stir-fry until the juice is bright, add peanuts and oil residue, green onion and stir-fry evenly, scoop into the plate and serve.
Fish flavor type is a compound flavor type, is a kind of flavor type used in Chinese and Western seasoning, widely used in cold and hot dishes, suitable for poultry, livestock, aquatic products, poultry eggs, vegetables, beans, seaweed and other ingredients, its taste characteristics are mainly reflected in sweet, sour, spicy and salty aroma, or green onions, ginger, garlic rich, or refreshing and refreshing.
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