In the "Sichuan Cuisine Cold Cuisine Training Activity", there are many people who ask about the practice of cold mixed crucian carp, Sichuan Cooking Magazine will introduce the dish preparation method in this event in the near future, and the WeChat public platform of Sichuan Cooking Magazine will also be reported successively during the activity process, so please continue to pay attention to and subscribe. Xiaobian here will introduce you to the three hot mix crucian carp dish preparation method.
Herbs cold mixed with crucian carp
Ingredients: crucian carp 1000g
Flavor type: Fresh pepper weed flavor
Method:
a. Select 200g of crucian carp and wash it.
b. Add 2500g of water, 50g of green onion, 20g of ginger, 5g of peppercorns, 50g of cooking wine to the pot, add the processed crucian carp, add the sauce and turn off the heat and cover for 5 minutes, then fish out and plate.
Sauce ratio: 1 bottle of spicy fresh sauce, 1 bottle of Donggu Yipin fresh, 500g of herbs perfume, 100g of Knorr fresh sauce, 300g of Hengshun balsamic vinegar, 400g of sugar water (100g of sugar, 300g of water), 30g of monosodium glutamate and 30g of chicken essence.
Remarks: The boiling of the herbs perfume is made of 900g of herbs with 100g of herb and 1000g of water.
Notes for cooking: Add 15g of minced millet, 15g of minced coriander, 15g of green onion, 15g of garlic paste, and 30g of side ear roots to each dish
Cold mix crucian carp
This cold mixed fish, is made of crucian carp as the main ingredient, after the taste is tasted and basketed and steamed, the fresh spicy sauce prepared with ginger, millet pepper, green onion and other spices is poured on the fish, and the fish meat is tender, spicy and delicious, the ginger flavor is strong, refreshing and appetizing.
Ingredients: fresh crucian carp 450 g ginger minced 60 g millet pepper minced 40 g green onion 30 g minced garlic 15 g balsamic vinegar 10 ml Meiji soy sauce 5 ml soy sauce 5 ml fresh sauce 3 ml ginger slices, green onion segments, star anise, salt, cooking wine, chicken powder, monosodium glutamate, sesame oil, pepper oil each appropriate amount
1. Slaughter the crucian carp and clean it, and after shaving the knife on both sides of the fish, add ginger slices, green onion, a little salt and cooking wine to the pot. Then spread it on a flat plate, steam it and remove it (see picture).
2. Change the steamed crucian carp into another dish, then take the minced ginger, millet pepper, green onion, minced garlic, balsamic vinegar, Meiji soy sauce, soy sauce, soy sauce, salt, chicken powder, monosodium glutamate and cold boiled water 50 ml into a bowl, mix into a fresh spicy sauce and scoop on the crucian carp on the plate, drizzle a little sesame oil and pepper oil, and then sprinkle in green onion (see picture).
Note: When steaming crucian carp, you must pay attention to the heat, just cooked to take out, because the long-steamed crucian carp is poorly formed, the meat quality will become old.
Cold powder crucian carp
This dish belongs to the category of hot dishes, which is made by steaming the fish first and then adding the cold powder cubes that are mixed into a spicy flavor while it is hot, which is similar to the popular hot mix fish.
The crucian carp is slaughtered and cleaned, then marinated in salt, cooking wine, ginger slices and shallots, and placed in a flat dish coated with lard (or pork mesh oil), then steamed in a cage for 8 minutes on high heat until cooked, plated and kept warm (see Figure 1).
Cut the white cold powder into 1.5 cm square pieces with a knife, put it in a pot of cold water and boil it over high heat (see Figures 2 and 3);
Drain the basin and add the minced tempeh, minced sprouts and garlic paste (see Figure 4);
Mix in salt, soy sauce, sugar, monosodium glutamate, peppercorn noodles, sesame oil, peppercorn oil and red oil chili peppers to form a spicy flavor, sprinkle with celery flowers and green onion and mix well (see Figure 5);
Then pour over the cooked crucian carp on a plate and serve (see Figure 6).
Instructions: Steamed crucian carp should be mixed with hot cold powder with spicy flavor, and it is required to be eaten quickly into a dish, so as to avoid the taste of the dish after being placed in the cold. In addition, when mixing hot cold powder, you can add some minced herbs to give a different flavor.