When it comes to summer delicacies, in addition to the traditional cold appetizers, tempting delicate desserts, refreshing cold drinks, spicy Sichuan cuisine is also an essential option
Today is the first day of July, Kikuko sister prepared a big dish for everyone, sauerkraut spicy boiling fish, the method is a little complicated, but after the dish spicy addiction, aroma, appetizers, worth collecting
The delicious spicy boiling fish of this sauerkraut dish is relatively cumbersome, but there are also some important points that we should pay special attention to, such as the thickness of the fish slices is even and moderate, so that the cooked fish fillets will be fresh and consistent, will not be old, and the taste is better
The kung fu of the sliced fish is of course the iron pestle grinding into a needle, more practice to do better, but safety is the first, do not hurt the small hand, and the amount of egg white, generally 1 egg white with 1 kg of fish, can make the fish taste more smooth and tender, but also an indispensable part of Oh, let's taste this delicious bar!
ingredient:
Grass carp 1200 g / Lao Tan sauerkraut 200 g / Mung bean sprouts 150 g / Konjac tofu 200 g
seasoning:
Cooking oil 120 ml / Cooking wine 10 ml / Allspice powder 3 g / Peppercorns 10 g / Pepper powder 3 g / Two egg whites
Starch 1 tablespoon / a little cooked sesame seeds / 3 slices of ginger / a little green onion / 2 coriander / 30 g of dried chili peppers / salt to taste
【Cooking steps】
Step 1: Cut the konjac tofu into strips, cut the shallots into green onions, cut the dried peppers into small pieces, cut the sauerkraut into fine pieces, and cut the coriander into two pieces
Step 2: Fillet the fish: Separate the fish meat from the fish bones, and chop the fish bones into small pieces and set aside
Step 3: Slice the fillets into thin slices (as shown) Please ignore my knife skills here, you must be better ^_^ than me
Step 4: Slice the good fillets and mix in the five-spice powder, pepper and salt and egg whites with your hands in one direction, mainly to make the fillets smoother and tenderer and remove the fishy smell
Step 5: Add starch and grasp well again and let the sizing sit for 10 minutes
Step 6: Konjac tofu in cold water, transfer a small spoonful of salt, boil and fish out to drain the excess water, the main role is to taste and alkali
If you can't buy konjac tofu, you can also exchange it for other vegetables, such as lettuce cabbage
Step 7: Heat the sauerkraut in the pot with an appropriate amount of oil and stir-fry the sauerkraut under the pot to catch the aroma
Step 8: Wash the pan and heat the oil, first sauté the ginger to bring out the aroma, and then fry the fishbone under the pan to turn white
Step 9: Add sauerkraut and add boiling water over high heat
Be sure to add boiling water to this side, and the soup will turn into the milky white effect we need
Step 10: Add konjac tofu and bean sprouts and put them in a large bowl, leaving the soup to cook the fillets
Step 11: Cook the fillets for 2 minutes and fish out together, the fillets must be cooked one by one, so as to avoid the fillets sticking together, and after cooking, pour the soup into a large bowl
Step 12: Cook the potted sauerkraut fish
Step 13: Wash the pan and heat the oil, add the dried chili peppers and peppercorns and fry them until fragrant
Step 14: Finally, drizzle the fish fillet together, sprinkle with sesame seeds, and put the green onions on the parsley to eat
Step 15: Delicious sauerkraut spicy boiling fish, start eating
Come to a bite of super refreshing spicy boiling fish fillet, really good, super under the meal, especially appetizing, summer can come to one
Sauerkraut spicy boiling fish is kikuko's sister cooking delicious 395th dish, before a friend asked why the fish soup is white? In fact, this is very simple, the milky white of the fish soup is mainly the fat in the soup is wrapped in emulsifiers or soluble proteins, and the emulsification effect is suspended in the water and scattered
An important factor affecting the milky white color of fish soup is the concentration of protein and fat, especially with fat, usually the richer the fat content, the easier it is for the soup to boil into a milky white. We make fish white soup will be over-oiled, there will be more fat, so that fish soup in the cooking process, more emulsification, the color is whiter, the reason is very simple
In addition, there are also friends asked the difference between boiling fish and boiled fish, it is said that in the past, boiling fish is pickled after the fillet, direct hot oil poured down the fish to cook the use, but because of the small safety factor of this, the fish fillet is not necessarily completely boiled, so now whether it is boiling fish or boiled fish, are used to first boil the fillets to cook, and then pour hot oil to boil the fish method, in fact, from a homely point of view, there is no difference, delicious is the last word
Haha, but the name of boiling fish is more domineering, what do you think? Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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