Braised bream in brown sauce(hong shao bian yu )

Braised bream in brown sauce

Raw materials for making Bram in brown sauce:

Bream 750 grams, 20 grams of pork, 10 grams of yulanpian.

Ingredients for making Bram in brown sauce:

Peanut oil, refined salt, soy sauce, monosodium glutamate, cooking wine, sugar, sesame oil, starch, scallion, shredded ginger.

Processing steps of braised bream

(1) Kill and wash the fish, draw cross knife lines on the fish; slice the Yulan slices for use.

(2) Heat up the frying pan with oil, fry the fish one by one into two sides of yellow, heat up the original pan with appropriate amount of oil, add scallion, shredded ginger and Magnolia, stir up the flavor, put on the fried fish, add wine, refined salt, soy sauce, sugar and appropriate amount of water until the soup boils, then change to medium heat until the fish flavor, and then heat until the soup is concentrated, add monosodium glutamate and pour sesame oil.

The characteristics of braised bream are as follows

Fish shape is complete, salty and slightly sweet.

Braised bream in brown sauce

Braised bream is a famous traditional dish, which belongs to the Hubei cuisine. It uses bream as raw material and bean paste and red pepper as seasoning. The dish is made by frying the ingredients in a pan.

practice

Practice 1

Food materials

A bream, a little bean paste, a little red pepper, a little common seasoning.

Production method

1. A double bream, essential ginger, green onion and garlic

2. Pay attention to clean the abdominal cavity of fish, now the water body has different degrees of pollution, so there is black film in the abdominal cavity of fish!

3. Cut the sides of the fish with a knife - it's easy to taste

4. Because the fish is small, so there is no need to do cross, oblique slice 3 knife can be - note that the oblique cut into the meat, not straight!

5. Spread some salt on both sides of the fish, even in the abdominal cavity. I don't like the way of dipping flour. I think it destroys the taste of the fish skin!

6. The prepared fish is put on the plate, with shredded ginger, flattened garlic, dried shredded pepper, and then some green onions! Several color combinations look good!

7. The next pot pull, oil burning blue smoke, add ingredients stir incense, fire can not be too big, mainly stir out the flavor

8. When the onion and garlic turn yellow, you can take out the ingredients for use. Red pepper should pay special attention not to be fried black, which is not good-looking

9. The rest of the oil can be used to fry fish. The oil temperature is 6 minutes

10. It's OK to be slightly yellow on both sides, or you can fry it a little bit older. Be careful when turning the fish. If you break it, you'll smash the pot

11. Then you can put a small bowl of water (there is no soup in the family) and start to cook - there is a lot of oil in the restaurant, and people even cook it with oil, so the family will do it by themselves! After the water boils, add the most important yellow rice wine + soy sauce, which is a step of deodorization, seasoning and dyeing!

12. Put in the previous ingredients to cook together, put a little salt in the soup, to consider the amount, because soy sauce is salty, and then add sauce, including the fish itself and taste! Keep pouring the juice on the fish, to ensure uniform heating!

13. Add a spoonful of bean paste, this is my favorite thing ~ ~ my hometown is basically home-made red pepper paste!

14. After a short time, the fish will be cooked. After a long time, it is easy to damage the shape!

15. Dish the fish and sprinkle with Scallion leaves - do you think that's the way to do it?

16, there are still some soup in the pot! The essence is! Add a little sugar and vinegar and MSG, adjust a bowl of water starch, put it in the pan, blaze it in a big heat, stir it quickly, and when it is a little sticky, start cooking.

17. The final process: pour the soup! You can control the amount of juice. If it's too dry, it's too tasteless!

Practice 2

Materials used

Bream with ginger

Scallion salt

Old fashioned white sugar

Raw soy sauce cooking wine

clean water

practice

1. Bream, this one is a little big. After washing it, our family likes to cut it in half. We should pay attention to the oblique cutting to make it look good

2. Make a deep cut on both sides of the fish. It doesn't matter to slice ginger and cut green onion

3. Put proper amount of oil in the pot and saute ginger slices

4. Fry the fish in high heat

5. If the oil splashes badly, cover the pan and fry for a while

6. Turn over and fry until golden

7. Put cooking wine, salt and sugar

8. Add some old soy sauce, and then add some raw soy sauce

9. Put water, less than 2 / 3 of the fish

10. Cover the pot and cook it over high heat

11. Open it and have a look. When the water volume is about half, turn the fish over carefully

12. Continue to cover the pot before cooking

13. Start to collect the juice when it is on. Pour the soup on the fish with a spatula

14. Collect the juice, sprinkle the scallion and get out of the pot. OK

Practice 3

Materials used

One Wuchang Fish

Seasoning

Salt 4G

Soy sauce 4G

Vinegar 5g

Ginger 3 G

Cooking wine 6g

Shallot 5g

Proper amount of vegetable oil

step

< I1. < / I after washing the fish, remove the black inner membrane of the fish, and use a knife to scratch the back of the fish

< I2. < / I dry the fish with a kitchen towel

Sprinkle some salt on the surface of the fish

Heat the pan, add proper amount of oil, add shredded ginger and fry it

< i5. < / I fry the fish until golden brown

Turn the other side over and fry until golden

Add proper amount of cooking wine, soy sauce and a small amount of vinegar, then add proper amount of water to cover the fish, bring to a boil, turn to low heat and cook for a quarter of an hour

Add salt and other seasonings, turn over and cook for another five minutes, then heat up to collect the juice

After receiving the right amount of juice, layer it into the plate and sprinkle some shallots on it

Cooking skills

1. When cleaning the fish, be sure to remove the black inner membrane of the fish, and then draw a few knives on the back of the fish to make it tasty.

2. Drain the water on the surface of the fish and sprinkle some salt on the surface to taste, so that the oil will not splash when frying the fish.

3. Heat the pan, add proper amount of oil, then add shredded ginger, and fry the bream in the pan.

4. Don't turn over the fish in a hurry. Turn over the fish after it's shaped. Fry both sides of the fish until golden.

5. Add the right amount of soy sauce, cooking wine and a small amount of vinegar, and then add the right amount of water. Bring to a boil over high heat and turn to low heat to cook the fish.

6. Add the right amount of salt, pepper and other seasonings, collect the juice over high heat, layer it into the plate, and sprinkle some shallot powder on the surface.

 

nutritive value

The bream (Parabramis pckinensis) is also known as Changchun bream, grass bream and edge fish. It belongs to Cypriniformes, Cyprinidae, bream subfamily and bream genus. Bream is delicious, rich in fat, and the edible part accounts for a large proportion. Bream, also known as wuchangyu, has the functions of tonifying deficiency, benefiting spleen, nourishing blood, expelling wind and strengthening stomach. It can prevent anemia, hypoglycemia, hypertension and arteriosclerosis. It's better to eat more fish for health preservation in autumn, but many people are afraid that a large amount of tonic will lead to obesity. It's better to eat some fish. The fat content of fish is low, and the fatty acids have been proved to have hypoglycemic, heart protecting and cancer preventing effects.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Bian Yu