Sliced fish in lees(zao liu yu pian )

Method of sliced fish in lees:

Raw materials for making fish fillets with lees:

Black fish 500g, water hair fungus 20g, water hair Magnolia 20g, egg white 20g.

Seasoning for making sliced fish with lees:

Xiangzao juice, sugar, monosodium glutamate, cooked lard, wet starch, refined salt, onion and ginger powder, clear soup.

The process of making sliced fish with lees is as follows:

(1) The black fish is eviscerated, the back is cut, the spine is removed, and the fish body is made into two large pieces. Then the skin is removed with the knife. Finally, the fish meat is sliced into thin slices with oblique knife method, rinsed with clean water, and starched with wine, refined salt, egg white and wet starch. Cut the slices of Magnolia into slices and tear the agaric.

(2) Use clear soup, Xiangzao juice, sugar, refined salt, monosodium glutamate and wet starch in a small bowl

Mix it into sauce.

(3) Heat up the oil pan, add half a pot of oil, and when it is 40% hot, sprinkle the battered fish fillets into the pan until they are cooked. Leave the bottom oil in the original pan, add onion and ginger powder, stir fry with cornflakes and fungus, pour in the sauce, bring to a boil, then add fish fillets, and flip them gently to get out of the pan.

The characteristics of sliced fish in lees are as follows

The fish fillets are white, soft and tender, and delicious.

Attention should be paid to when making fish fillets with lees

When sizing and oiling should be gently stirred to prevent fish pieces from breaking.

Sliced fish in lees

Zaoliu fish fillet is a famous local dish in Shandong Province, which belongs to Shandong cuisine. The meat of this dish is smooth and tender, sweet in the fresh and fragrant in the lees. Distiller's grains refer to the distiller's grains stewed by distiller's grains, Shaoxing old wine and sweet scented osmanthus bittern. Therefore, the cooked fish fillets are fragrant, fresh and delicious.

legend

It is said that during the Longqing period of the Ming Dynasty, Guo Zhonggao, Minister of the Ministry of war, returned to his hometown to visit his relatives and brought a cook back to Kyoto from his hometown of Fushan. When Zhu Zaiyan, emperor of muzong, celebrated his favorite imperial concubine's birthday and hosted a banquet for civil and military officials, Guo Shangshu recommended chef Fushan to host the royal banquet. The cook used all his skills to make the imperial banquet clean up his old face, and all the civil and military people in the dynasty drank happily. Zhu Zaiyan woke up the next day when he was on the third pole. He still had delicious food in his mouth. He was deeply impressed by chef Fushan. A few years later, the cook returned home. One day, Zhu Zaiyang was not in good health and did not want to eat. He thought of the "bad fish fillets" made by the chef of Fushan. The empress sent a half mate Luan to Fushan to summon the chef and two apprentices to the palace. The chef's hometown is still known as luanjiazhuang.

Distiller's grains refer to the distiller's grains stewed by distiller's grains, Shaoxing old wine and sweet scented osmanthus bittern. Therefore, the cooked fish fillets are fragrant, fresh and delicious. For example, "zaoliuyupian" is a delicacy named after seasoning. Although Xiangzao is a kind of seasoning, it has a place in the dishes.

raw material

There are 250 grams of yellow croaker meat, 25 grams of water hair fungus, 1 egg white, 10 grams of Shaojiu, 25 grams of xiangzaojiu, 15 grams of sugar, 4 grams of refined salt, 2 grams of monosodium glutamate, 200 grams of white soup, 15 grams of onion and ginger juice, 50 grams of wet starch, 750 grams of lard and 10 grams of chicken oil.

Making method

1. Wash the yellow croaker, remove the bone, cut it into thin slices, add refined salt, egg white and dry starch, mix well and size it, put it in the refrigerator for a while, blanch the fungus with boiling water and spread it in a bowl;

2. Put lard and heat it to 30%. Scatter the fillets in the pan. When the fillets float and turn white, use a colander to remove the oil

3. Put the fresh soup and refined salt in the original pot, put the fish fillets into the pot gently, boil them over low heat, skim off the foam, add the bittern, sugar, refined salt and monosodium glutamate, gently shake the pot, then slowly pour the water starch into goubo euryale, turn the fish fillets over, pour 10 grams of hot lard on them, put them out of the pot and put them in a bowl with Auricularia auricula.

characteristic

Mellow, fresh and tender, with Beijing flavor.

Another way

Material selection

① Yellow croaker 1000-1150g (take its net meat 450g), water hair black fungus 30g, eggs (with egg white) 2.

Seasoning: Xiangzao wine (bittern)

② Seasoning: 3 tbsp Xiangzao wine (brine), 1.5 tbsp sugar, 0.3 tbsp fine salt and 0.3 tbsp monosodium glutamate. 1 tbsp of raw meal, 2 tbsp of 40 ° aquatic powder, half tbsp of chicken oil, 200g of lard (actual consumption 75g).

Making method

1. Use the straight oblique knife method to batch the fish meat with skin removed and bone removed into oblique blade, and then soak it in clean water for 2 hours to make it softer, tender and whiter. Then take it out, dry it with dry cloth, and mix it with egg white, dried raw meal, fine salt and monosodium glutamate to make it "sizing".

2. Wash the pan and heat it up. Slide the pan with cold oil and pour out. Put in a medium amount of oil. When the oil is 30% hot, spread the fish fillets into the pan. When the oil is cooked, pour out the oil. Blanch Auricularia auricula with boiling water, drain the water and put it in the middle of the frying pan. Add 3 tbsp of fresh soup, fine salt, white sugar, monosodium glutamate and marinated grains to the original pot. Put the fish fillets into the pot and cook them thoroughly. Then add marinated grains. At the same time, thicken them fluently and pour them with lard and chicken oil. Serve on the agaric fungus.

characteristic

It is sweet, salty and delicious, black and white, and lustrous. The fillets are very soft and smooth.

crux

① If yellow croaker and pomfret are used, they can be operated with skin. Generally, fish must be peeled and cleaned.

② Distiller's grains wine (brine) making method: 100 grams of rice wine distiller's grains are kneaded with 400 grams of rice wine, 40 grams of white sugar (about 4 spoons), 1 spoonful of fine salt and a little osmanthus sauce are mixed well, then soaked for 10 hours, and then poured into a clean cloth bag, filtered to remove the residue for clarification, the clarified product is distiller's grains wine.

1. Raw materials need to be soaked and bleached to absorb water, strengthen its tenderness, and bleach off the fishy smell. For example, grass carp can also bleach off the heme in the subcutaneous meat, and increase the whiteness of fish meat.

2. A little more marinade makes the fish taste more smooth and tender

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Home Cooking

Ingredient: perch

Accessories: black fungus, marinated grains, egg white (egg white)

Seasoning: salt, sugar, pepper, starch

Method:

1. The perch was slaughtered and washed. The head, keel, skin and belly of the perch were removed. The slanted pieces were about 5mm thick;

2. Add salt and pepper, stir in egg white and dry starch, refrigerate for 2 hours;

3. Soak Auricularia auricula in clean water, wash and tear it apart, boil it in water for one minute, then take it out and put it in a basin;

4. Heat the frying pan, add oil to the skillet and heat it to 30%. Put the fish slices one by one;

5. Put in all fillets and drain the oil immediately after the fillets turn white;

6. Pot put water and salt, sugar seasoning, gently put into the fish small fire boil;

7. Add the bittern, gently shake the pot, do not use the spatula to turn the fish fillets, in order to prevent the fish pieces from breaking up;

8. Slowly pour in the starch, thicken and remove from the pan. Pour into the basin with black fungus.

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Chinese PinYin : Zao Liu Yu Pian