Fried crisp fish(zha su yu )

Fried crisp fish method:

Raw materials for fried crisp fish:

Five hundred grams of herring tripe, two eggs, 25 grams of Shuifa yulanpian, 25 grams of Shuifa black fungus, 15 grams of soy sauce, 8 grams of sugar, 5 grams of refined salt, 2 grams of monosodium glutamate, 40 grams of flour, 30 grams of starch, 15 grams of Shaojiu, 10 grams of scallion, 10 grams of ginger, 2 grams of pepper, 6 grams of vinegar, 100 grams of chicken soup, 1000 grams of vegetable oil (about 75 grams).

Processing steps of fried crisp fish:

1. Chop the green fish tripe into 6 cm long and 3 cm wide strips, wash and drain, put it into a basin, add 3 g of refined salt, and marinate with Shaoxing wine for 15 minutes. Cut the slices of Magnolia into slices. Wash black fungus and set aside.

2. Knock the eggs into a large bowl, add 20g flour, starch, refined salt and water, and stir to make the whole egg paste. Pour the marinated fish into the whole egg paste and dip in the paste.

3. Put the frying pan on a high heat, add vegetable oil and heat it to 70% heat. Deep fry the fish one by one until it is crisp outside and tender inside. When it is golden in color, pick it up and put it in a bowl neatly.

Characteristics of fried crisp fish:

This dish is yellow and bright in color, crisp and tender in meat, thick in sauce, and salty and fragrant in taste. It is mostly used in festival family banquets.

Fried crisp fish

Fried crisp fish is one of the most distinctive dishes in Hubei cuisine. Black carp is the main material of fried crisp fish. This dish is yellow and bright in color, crisp and tender in shape, thick and oily in juice, salty and fragrant in taste.

Manufacturing materials

Ingredient: 800g black carp

Accessories: 10 grams of yulanpian, 100 grams of eggs, 25 grams of fungus (Shuifa), 35 grams of wheat flour

Seasoning: 4G salt, 20g soy sauce, 8g sugar, 15g yellow rice wine, 10g ginger, 3G monosodium glutamate, 2G pepper, 10g shallot, 100g vegetable oil, 8g vinegar

characteristic

This dish is yellow and bright in color, crisp and tender in shape, thick and oily in juice, salty and fragrant in taste.

Production technology

1. Kill and cure the black carp, chop the meat into 6.5cm long, 1.5cm wide and 1.5cm thick strips, wash and drain them, and put them on a plate;

2. Marinate the fish with refined salt and yellow rice wine for 5 minutes;

3. Knock the eggs into the bowl, add flour, starch and stir to make the whole egg paste;

4. Pour the salted fish into the egg paste, dip in the paste and size it;

5. Remove impurities and wash black fungus;

6. Soak the yulanpian, wash and slice it;

7. Pour vegetable oil into the frying pan, place it on the high fire and heat it to 70%. Deep fry the fish one by one until it is crisp outside and tender inside. When it is golden, take it out and put it in a bowl neatly;

8. Mix 100 ml chicken soup, soy sauce, sugar, monosodium glutamate, scallion and ginger to make marinade;

9. Pour the marinade into the fried fish bowl, steam for half an hour, take it out, turn it over and put it on the plate;

10. Heat the bottom oil in a frying pan, add green onion, ginger, agaric and yulanpian to fry, then add 100ml chicken soup, pour the steamed fish juice into the pan, add sugar, soy sauce and vinegar, and cook together;

11. After boiling, dilute and thicken with wet starch, thicken the sauce, pour in sesame oil, then pour over the fish, and sprinkle with pepper.

Production tips

1. The pickling time of the fish can be controlled according to the size of the fish, and the taste is better;

2. After steaming out of the cage, you can stop for a while, and use bamboo pieces to loosen around the edge of the bowl, so as to avoid hot hands and deformation when turning the button;

3. Deep fry the fish until the color is yellow and tender, thicken the sauce and pour the fish evenly to make it taste fresh and smooth;

4. Due to the frying process, 1000 grams of vegetable oil should be prepared.

dietary nutrition

In addition to rich protein and fat, black carp is also rich in selenium, iodine and other trace elements, so it has anti-aging and anti-cancer effects. Fish is rich in nucleic acid, which is necessary for human cells. Nucleic acid food can delay aging and assist the treatment of diseases.

Yulanpian contains protein, vitamin, crude fiber, carbohydrate, calcium, phosphorus, iron, sugar and other nutrients.

Eggs are rich in protein, fat, vitamins and iron, calcium, potassium, etc

It is rich in DHA, lecithin and lutein, which are beneficial to the development of nervous system and body. It can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and have the function of anti-cancer Use. The content of iron in Auricularia auricula (water hair) is very rich, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy, radiant, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and has the effect of preventing atherosclerosis and coronary heart disease; the gum in Auricularia auricula can absorb the dust and impurities remaining in the human digestive system It also has the function of helping to digest fibrous substances, dissolving and dissolving the indigestible foreign bodies such as hair, chaff, wood dregs, sand and metal scraps. Therefore, it is a mine, chemical and textile industry It is an indispensable health food for human; Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity, and can be used to prevent and fight cancer.

Wheat flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

The food is mutual restraint

Black carp: black carp should not eat with plum; black carp should not be fried with beef or mutton oil;

Do not eat with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea. Eggs: eat with goose to damage spleen and stomach; eat with rabbit and persimmon to cause diarrhea; at the same time, do not eat with turtle, carp, soybean milk and tea.

Auricularia auricula (watery): Auricularia auricula is not suitable for eating with snails. From the perspective of food properties, cold snails encounter slippery Auricularia auricula, which is not conducive to digestion, so they are not suitable for eating with snails.

Auricularia auricula and pheasant are not suitable to eat with hemorrhoids, pheasant has a small poison, both with food easily induce hemorrhoids bleeding.

Auricularia auricula is not suitable to eat with wild duck, wild duck is sweet and cool, and easy to indigestion.

History and culture

Historical origin of crisp fish

Fried Crispy Fish is a kind of crispy fish. Crispy Fish, also known as bone Crispy Fish, originated from the Zhao family in Handan, the hometown of Crispy Fish in China. It was introduced into the palace by the people in the Wei and Jin Dynasties. In the early Northern Song Dynasty, it was granted the Imperial Title by Zhao Kuangyin (a native of Hebei Province) and was honored as "imperial Crispy Fish". Shengzhi crisp bone fish is the ancestor of Chinese crisp bone fish and the source of technology. The key to making crisp bone fish lies in "seasoning" and formula. After thousands of years of history and evolution, crisp fish gradually spread from Handan to all over the world, and continue to develop, among which fried crisp fish has become one of the characteristics of Hubei cuisine.

Legend of crisp fish

Crisp fish, also known as "dry fish", originated from the late Western Han Dynasty, 1700 years ago. At that time, the government was corrupt and life was ruined. A virtuous official got rid of the secular world and lived in seclusion in Yishui, fishing for the rest of his life. One day, while fishing, two unruly teenagers came to him and said, "you are pretentious and upright, but why do you disturb our family? It seems that you are not innocent." At the end of the speech, there was a strong wind, and the sky was dark. The flying sand and rocks rushed to the fishermen. At this critical time, another young man said, "don't bully the weak." As soon as the words fell, the wind stopped and the sky cleared up. Two swimming fish in the river nodded to the fishermen. The fisherman thinks to himself that the world is full of yin and Yang, and the world is in a state of desolation. The struggle for life and death has always been like this. It's a little alive, but it's also evil. It's like compassion, and it's not as good as future trouble. With wine and food spilled into the river, the fish will be drunk, take out chopped pieces, stir fry cooked into the water to show warning! When the fish learned that the same species were too much for themselves and punished themselves, they sang the sad song of "when will the dead fish cry over the river and repent again" to stab the government and encourage themselves. But the dried fish also from the original fried food with wine, and then gradually fried steam combination, has become a long-standing famous dish in Hubei.

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Chinese PinYin : Zha Su Yu