Sweet and sour fish(tang cu yu )

Sweet and sour fish

Raw materials for making sweet and sour fish:

Yellow croaker (also available grass carp, carp, etc.) 1 tail (weighing about 750 grams), golden cake, green plum 5 grams each, green onion 10 grams, ginger 10 grams, sugar 125 grams, vinegar 50 grams, salt 3 grams, cooking wine 15 grams, soy sauce 10 grams, oil, starch, ginger juice each appropriate amount.

Processing steps of sweet and sour fish:

1. Remove the phosphorus from the fish, wash the fins, gills and internal organs, cut the fish bone every 2 cm on both sides of the fish body, and then cut 1.5 cm along the bone to turn the fish up. Cut the golden cake and green plum into small cubes and blanch them in boiling water.

2. Heat the oil to 70-80% heat, fry the starchy fish in low heat and put them on the plate.

3. Heat the oil in the pan, add green onion and ginger, stir fry until fragrant, take out green onion and ginger, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil and pour starch into sweet and sour sauce, pour on fried fish, sprinkle green plum and golden cake.

Characteristics of sweet and sour fish

Golden color, sweet and salty palatable, coke outside and tender inside.

Sweet and sour fish

The method of sweet and sour fish is simple, and it is a common dish in the menu. The taste of sweet and sour fish belongs to sweet and sour flavor, and the method belongs to cooking. But how to make sweet and sour fish is the best depends on the details of your taste habits.

The main ingredients for sweet and sour fish are grass carp, green pepper, onion, rice wine, green onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn), vegetable oil.

Characteristics of dishes

It's very fresh and tender, sweet and sour.

The meat is delicious without fishy smell and can be appetizer.

The color is golden, sweet and salty.

This dish is beautiful in shape, vivid in appearance, tender in the outside, sweet and sour, with good flavor.

practice

Practice 1

Make food

Category: home cooking, tonifying deficiency, nourishing body, improving eyesight, liver nourishing, hypertension

Ingredient: 1000g grass carp

Accessories: 30g green pepper, 100g onion (white skin)

Seasoning: jiangmi wine 20 g, scallion 10 g, ginger 8 g, soy sauce 10 g, sugar 20 g, vinegar 15 g, salt 2 g, sesame oil 2 g, starch (corn) 10 G

G vegetable oil 20 g

Production process

Peel, wash and dice onion, peel and dice garlic.

Heat 1 tbsp oil in the pan, add minced garlic and diced onion, add other ingredients and bring to a boil for about 2 minutes.

Peel the carrot, wash and shred; wash and shred the scallion; wash and shred the ginger slices; wash and scald the green bean kernels in boiling water, remove and drain.

Remove scales and internal organs of flat fish and wash them. Cut several knives on both sides of the fish. Sprinkle with shredded ginger. Transfer to steamer and steam.

Take one third of the original juice of sweet and sour sauce and pour it on the steamed flat fish. Sprinkle with shredded green onion, shredded carrot and green beans. Serve.

Production tips

The dregs of sweet and sour fish can be fished out, filtered and stored in cold storage, and can be reused.

Practice 2

Production process

(1) Remove the phosphorus from the fish, wash the fins, gills and viscera, cut the two sides of the fish every 2 cm to the bone, and then cut 1.5 cm along the bone to turn the meat up. Take it out and put it into the plate. To be used

(2) Heat the oil to 70-80% heat, fry the starchy fish in low heat, and fish in the kitchen plate

(3) Heat the oil in the pan, add onion and ginger, stir fry until fragrant, take out onion and ginger, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil and pour starch to make sweet and sour sauce, and pour it on the fried fish.

Practice 3

Production process

1. Remove the head, scales and internal organs of grass carp, clean them, open the middle piece along the dorsal bone, remove the fish meat on both sides, and then cut the blade into thin pieces. Mix in cooking wine and marinate for 20 minutes. Knock the eggs into a bowl, add the dry starch, and beat them into a batter.

2. Add oil into the pan and heat it over medium heat until 70% hot. Wrap the fillets with egg paste evenly. Deep fry until golden brown. Remove the oil. Put it on the plate.

3. Leave a little oil in the pot, stir fry shredded ginger for several times, add vinegar, soft sugar, tomato sauce, salt and 40ml water in turn, stir for several times, then add wet starch, stir along one direction with a shovel, and make sweet and sour juice.

4. Quickly pour the sweet and sour sauce on the fried fish fillets.

Practice 4

Make food

Main ingredients: a sea bream (or carp, grass carp), ginger slices and minced ginger (large amount)

Onion, coriander, pepper

Accessories: cooking wine, bean paste, a little sweet flour paste, sugar, vinegar, chicken essence

Production process

1. Cut a few knife edges on the processed fish, then apply a little salt and cooking wine, ginger slices and green onion, and marinate for a while

Pour out the pickled juice, dip in the dry water, and then sprinkle a thin layer of dry starch evenly on the fish

3. Fry the fish slowly over low heat until both sides are yellowish. Serve carefully

Stir fry ginger and scallion until fragrant. Add in pepper, bean paste and sweet flour paste,

Pour in some water, add sugar and vinegar according to your taste, a little chicken essence

Put in the fried fish, boil until the juice is collected, and then put coriander on the plate

Practice 5

Make food

Water hair mushroom... 25 grams tomato sauce... 50 grams

Green beans..... 10g minced green onion..... 10g

60 grams of carrot, 10 grams of ginger

200 grams of potatoes and 10 grams of minced garlic

Green pepper..... 50g refined salt..... 10g

Winter bamboo shoots..... 25g sugar..... 50g

Fresh mushroom..... 10g monosodium glutamate..... 5g

Dried tofu... 1 piece of vinegar... 50g

Oil skin..... 2 pieces of sesame oil..... 10 grams

Pineapple... 1 peanut oil... 1000 grams

Production process

1. Peel, wash and cook potatoes, grind them into fine mud, add 5g refined salt and mix well. Cut carrots, mushrooms, bamboo shoots, green beans and fresh mushrooms into small cubes and take them out in boiling water. Set aside 15g of carrot, mushroom and bamboo shoot for use.

2. Wash the frying pan, put it on the fire, add 50 grams of peanut oil, heat it up, add 5 grams of green onion, ginger and garlic, stir fry the flavor, then put the blanched carrot, mushroom, bamboo shoots and green beans into the pan for continuous stir frying, then add 2 grams of refined salt and monosodium glutamate, stir fry them into stuffing for use.

3. Stew the oil skin with a wet towel, spread it on the case, trim the edge, spread the egg paste, put the mashed potatoes on it to make it fish shaped, add the fried stuffing into the fish belly, seal the mashed potatoes on it, spread the egg paste and wrap it with oil skin. Then cut the dried tofu into a fish tail shape and put it on the back of the fish.

4. Take a pot, add sugar and vinegar, tomato sauce, monosodium glutamate, refined salt, green pepper, pineapple and stir well.

5. Heat up the pan, add oil and heat it to 50% heat. Put the "vegetarian fish" into the pan. When it is golden, remove the oil and put it into the plate. 6. Leave the bottom oil in the original pot, stir fry the onion, ginger and garlic. When the flavor comes out, pour in the sweet and sour mixture and stir fry. When the soup is thick, add the diced mushrooms, bamboo shoots, carrots and green peppers. Stir well, pour the sesame oil on the fish.

Production key

1. When using the oil skin, soak it with a wet towel, otherwise the oil skin will be easily broken when it meets the air, and the "fish body" cannot be wrapped.

2. Mashed potatoes should be too small to improve the taste of "vegetarian fish".

3. When frying "fish", turn it in the pot with light action. Don't break the oil skin to affect the shape of the dish.

Practice 6

(sweet and sour fish)

Ingredient: carp

Seasoning: vinegar, sugar, onion, ginger, soy sauce, salt, wet starch, broth

Method:

1. Remove the scales, viscera, gills and wash the fish. Every 1.3cm, first straight (1.6cm deep), then oblique (2cm deep), then lift the fish tail to open the knife edge, sprinkle the refined salt into the knife edge, marinate slightly, and then evenly spread a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into a spoon and cook it over a high heat until it is seven years old. Then put the fish tail into the oil and open the knife immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Then lay the fish flat, press the head into the oil with a spatula and fry for 2 minutes. Fry the fish for about 8 minutes. When all the fish are golden, take them out and put them on the plate.

3. Leave peanut oil in the frying spoon. When it's six months old, add onion, ginger and garlic. Cook with vinegar and soy sauce. Add clear meat soup, sugar and wet starch. Boil to sweet and sour sauce. Scoop it out with a frying spoon and quickly pour it over the fish.

Features: Jinan traditional flavor, crisp, sour and sweet

Tips: when frying fish, the temperature of oil should be controlled. If it is cool, it will not be colored. If it is overheated, it will be scorched outside and not cooked inside. The tail of fish should not be cocked up.

Practice 7

Food ingredients:

Ingredients: carp (one tail), ginger (3 pieces), garlic (3 pieces), chive (4 pieces), red onion (3 pieces)

Chinese PinYin : Tang Cu Yu