#"Flash hour" theme essay issue 2 #
Boiled fish, also known as river boiled river fish, boiled fish fillet, is a special dish in the Sichuan-Chongqing region of China, belongs to the Sichuan cuisine family, its earliest popularity in Chongqing Yubei District Cuiyun Township. Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristics.
The traditional method of boiled fish, the main ingredient used is fresh grass carp, local round sea pepper, homemade soybean sprouts, with pig bones, chicken bones soup base, is a real boiled fish, the taste is absolutely different from the boiled fish we eat now.
These days are getting colder, that kind of cold reminds people of the cold of childhood, will this year be a cold winter?
The current diet should not only pay attention to nutrition, but also to withstand the cold, fiery boiled fish is the first choice, not only the fish is rich in nutrients, but also the red pepper is a weapon against cold.
The real reason is still delicious, the fish is soft and tender, spicy and fragrant, the lips and teeth are fragrant, and the lifting does not stop.
In the traditional boiled fish, there is only one kind of bean sprouts in addition to fish and vegetables, and the current practice is to increase the number of vegetables, which not only increases the layering of taste, but also increases nutrition.
Prepare ingredients: 1 grass carp, soybean sprouts, small rapeseed, tofu skin to taste.
The condiments for boiled fish are, peppercorns, ginger, starch, egg whites, salt, bean paste, pepper, dried chili peppers, shallots, sesame oil.
If you think it is too troublesome to prepare the whole ingredients, you can also buy a bag of boiled fish feed and make it directly.
【Step 1】Sliced fish
After the fresh grass carp is killed, the head is chopped in half to facilitate good cooking.
Fish from the back knife to bone, fish thorns too much, fish meat slices with blades, do not be too thin, too thin and fragile.
Picking up the fish is an important part of this dish, and I feel relieved to be filleted.
【Step 2】Marinate the fish fillets
The key to the delicious boiled fish is that the fish are marinated and seasoned, and the fish fillets are put into the container, and the cooking wine, salt, pepper, egg white, bean paste, and dry starch are picked and set aside.
【Step 3】Blanch the greens and blanch the fish bones
Soybean sprouts are picked and washed, small rapeseed is peeled and washed, the tofu skin is cut into wide strips or prismatic blocks, blanched in hot water, and fished out to control the net water and put into a small basin.
The fish head and fish bones are placed in a large colander, scooped in boiling water and drenched, the surface is white, and it is drizzled for a while.
【Step 4】Adjust the soup base
Put the oil in the pot, heat the oil and put the green onion, garlic slices, ginger shredded pot, add dried chili peppers, peppercorns, bean paste, chili noodles and stir-fry until fragrant, pour in a bottle of beer and simmer. (If you buy a boiled fish sauce bag, you can stir-fry the fragrant cooking soy sauce and add a little cooking wine to the water).
【Step 5】Cook the fish
After boiling the pot, remove the residue, add the blanched fish head and fish bones to boil on high heat, cook over low heat, and fish out the vegetables placed in the basin.
Slide the marinated fish fillets into the pot, gently push them with chopsticks, cook the fillets quickly, fish them out and put them on top of the fish bones, heat the soup and pour them into the basin, and the fish will be exposed.
【Step 6】Pour oil
Put the chopped green onion, minced garlic, ginger shredded, red dried pepper on top of the fish, pour hot oil on the onion, ginger, garlic, and pour a large spoonful of sesame oil, spicy and fragrant boiled fish to enjoy!
Let's have a good meal at the table as a family! Boiled fish with beer stew, alcohol volatilizes during the stewing process, leaving only a faint wheat aroma, not only better remove the fishy smell, but also increase the layering of the whole dish, very delicious!
Knock on the blackboard and say the point
1. The amount of water boiled fish should not be much, after the fillet is put in, it has just been flooded. After cooking and pouring into the basin, some of the fillets will be exposed.
2. Before cooking the fish, some of the peppercorns and peppers are fried first, and when they are cooked, they can be fully soaked out of the red pigments in the peppers to make the oil red and bright.
3. The taste of the fish is marinated in front of it, and it should be marinated thoroughly. You can put a little chicken essence.
4. Peppercorns do not sauté paste, scorched paste will affect the appetite, but also not good for health.
5. After eating the fish, you can pour the soup back into the pot, under the tofu or powder tape or konjac, etc., it is a boiled fish hot pot.