Steamed Jiangtuan(qing zheng jiang tuan )

Steamed Jiangtuan method:

Raw materials for steaming Jiangtuan

Minjiang Jiangtuan (weight about 1250g), 5 mushrooms, 10 slices of ham, 25 grams of ginger, 10 grams of shrimps, 1 piece of pork net oil, 15 grams of scallion, 4 grams of refined salt, 1 gram of pepper, 1 gram of monosodium glutamate, 30 grams of Shaojiu, 1500 grams of clear soup, and two plates of ginger juice.

Making steps of steamed Jiangtuan

1. Kill and cure the fish. Cut 6-7 knives (about 0.3cm deep) on both sides of the fish. Marinate with 2G refined salt and 15g Shaojiu. Slice mushrooms into thin slices.

2. Drain the blood from the pickled fish and put it in the steaming pan. Insert the ham slices and mushroom slices into the scalpel one by one. Add the shrimps, 2G refined salt, 15g Shaoxing wine, 250g scallion, ginger and clear soup. Cover with the oil on the net. Steam for 30 minutes with high heat. Take out the scallion, ginger and net oil and slide the fish into the soup pan gently.

3. Add 1250 grams of clear soup to the frying pan, then decant into the original juice in the steaming pan, bring to a boil over high heat, add monosodium glutamate and pepper, pour into the fish pan, and serve with the ginger flavor dish.

Features: beautiful shape, tender meat, delicious soup, rich nutrition.

Key: Yubi

Steamed Jiangtuan

Qingqijiangtuan is a famous traditional dish with Sichuan characteristics in Leshan area. Jiangtuan fish and ham are used as raw materials and steamed. The shape of the dish is beautiful, the meat is fat and tender, and the soup is clear and delicious.

On September 10, 2018, "Chinese food" was officially released, and "qingqijiang group" was rated as one of the top ten classic Sichuan dishes of "Chinese food".

Characteristics of dishes

The meat is fat and tender, and the soup is clear and delicious.

practice

Practice 1

Raw materials: Jiangtuan, ham, Shuifa mushroom. Salt, Shaojiu, ginger, scallion, clear soup, monosodium glutamate, pepper.

Production method

Kill the fish, clean it and put it in a boiling water pan

Then take it out, soak it in cold water, scrape off the film on the surface of the fish with a knife, and make a few oblique cuts at the meat thickness on both sides of the fish. Mix the salt, Shaoxing wine and pepper, spread the fish inside and outside, add ginger slices and scallion to marinate. Ham, mushrooms are cut into pieces. Then, decant the pickled fish, put it into the steaming pan, insert the ham and mushrooms one by one into the knife, add salt, Shaojiu, ginger, scallion, cover with oil, add a proper amount of clear soup, steam for about 30 minutes. Remove the oil, onion and ginger from the net and slide the fish into the plate. Put clear soup and the original juice of steamed fish in a frying pan, bring to a boil over high fire, add monosodium glutamate, pepper and mix well, and pour into the fish plate. Serve with ginger saucer for dipping.

Practice 2

Raw materials: Jiangtuan, ham, Shuifa mushroom. Salt, cooking wine, ginger, scallion, clear soup, monosodium glutamate, pepper.

Production method

1. Wash the Jiangtuan, then cut 6 or 7 knives on both sides of the fish, marinate it with proper amount of salt and cooking wine.

2. Sliced mushrooms, sliced ham into 2 cm long diamond slices.

3. Decant the pickled fish and put it into the steaming pan.

4. Put ham and mushroom slices on the fish one by one, add salt, cooking wine, ginger, scallion and clear soup, cover with oil on the net, steam for 30 minutes, take out the oil, ginger and scallion, and gently slide the fish into the plate.

5. Set a high heat in the frying pan, add the clear soup and the original juice in the steaming pan, bring to a boil, add monosodium glutamate and pepper, and pour into the fish plate. Served with ginger and vinegar.

Practice 3

Raw materials:

Fresh river fish (1500g), pig net oil (250g), fish grits (200g), monosodium glutamate (2G), vinegar (30g), pig oil (5g), scallion (15g), ginger (30g), sesame oil (10g), clear soup (1500g), Sichuan salt (5g), red, green, yellow and black vegetable, pepper (1.5g), proper amount of large ingredients, Shaojiu (40g)

Cooking method

1. Laparotomy the fish, remove gills and viscera, and wash. On both sides of the fish, six or seven knives were cut, about 1cm deep. Remove the blood, clean the mucus on the surface of the fish skin, dry the water, and taste it with 3 grams of Sichuan salt, 20 grams of Shaoxing wine, 0.5 grams of pepper, 15 grams of ginger and green onion for several minutes.

2. Take 10 small round dishes, apply lard oil, scoop fish grits in and smooth them, use various kinds of plant materials to pull them into various flower shapes, and then steam them in the cage with low heat to keep warm.

3. Drain the human fish, put it in the steaming pan, cover it with lard oil, add 250g of clear soup, add Shaojiu, steam it with high heat, take it out, remove lard oil, ginger and scallion, and slide the fish into the pan.

4. Place the frying pan on a high heat, put in the clear soup, then decant the juice in the steaming pan into the pan, bring to a boil, add 1 gram of pepper, Sichuan salt and monosodium glutamate, mix well, pour into the pan, and place the steamed fish grits around the fish.

5. Chop minced ginger, add Sichuan salt, vinegar, sesame oil and mix well to make a dish with ginger and vinegar flavor. Serve with fish.

Key technology

1. Scald in boiling water. "Water is fishy". Jiangtuan has a strong earthy smell, so it needs to be scalded with boiling water before cooking to remove the fishy smell.

2. Make clear soup. "Soup is the root of the dish", the delicate fish with fresh and mellow special clear soup, so that the two complement each other, more can reflect the fresh and delicious characteristics of the dish.

3. Proper heat. First of all, the fire should be full of gas. Steam the fish after entering the cage. Do not flash fire in the middle. Secondly, we should grasp the time accurately. Generally, steamed fish only need to be steamed for half an hour, while a Jiangtuan weighing 1000-1250g needs to be steamed for 40 minutes. Due to the lack of firepower or excessive heat, the fish will not be old but tough.

4. Good taste dish. After the steamed River group is poured into the special clear soup, it also needs to be served with ginger juice saucers. The saucer can make up for the lack of seasoning in the cooking process, and can also be served with ginger, scallion and other seasonings, which can help to incense, remove the smell, relieve the greasy, and improve the freshness. The flavor dish of maojiang vinegar should highlight the characteristics of mellow, salty, fresh, slightly spicy, refreshing and long vinegar taste. Mixing all kinds of seasonings to make them permeate each other can highlight the unique flavor of pungent, slightly spicy, salty and fresh with acid, refreshing and greasy.

Flavor characteristics

1. "Qingqijiangtuan" is a traditional Sichuan dish. Jiangtuan, whose scientific name is "long kiss crisp", has a very thick kiss, commonly known as "fat head". The "Jiang Tuan fish" in Sichuan is mainly produced in Leshan section of Minjiang River and Jialing estuary. The fish is tender with few spines, which is a treasure in fish.

2. "Qingqijiangtuan" is a kind of ginger juice flavor, with heavy taste and light color. The fish is tender, fresh, cool and pleasant. It tastes more delicious when dipped with ginger vinegar.

nutritive value

1. The ham has bright color, distinct red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious and delicious;

2. Ham is rich in protein, moderate fat, more than ten kinds of amino acids, vitamins and minerals;

3. Ham production goes through winter and summer. After fermentation and decomposition, all kinds of nutrients are more easily absorbed by the human body. It has the functions of nourishing stomach and body fluid, benefiting kidney and strengthening yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

intended for

1. It is suitable for those who lack of Qi and blood, those who have spleen deficiency and diarrhea for a long time, and those who have no appetite, and those who have weak constitution, fatigue and weakness of waist and feet.

2. People with diarrhea and diarrhea due to spleen and stomach deficiency should not eat too much; the elderly and patients with gastrointestinal ulcer should not eat too much; those with acute and chronic nephritis should not eat; those with edema, ascites should not eat; those with cold, damp heat, diarrhea, stagnation and abdominal distension should not eat too much.

Usage and dosage

1. Ham is a hard dry product, and it's not easy to stew. If you put some sugar on the ham before stewing, and then put it into the pot, it's easier to stew, and the taste is more delicious. You can also add a small amount of rice wine when you use ham to make soup, which can make the ham more delicious and reduce the salinity;

2. It's not easy to cut the whole ham with a knife. If a saw is used instead of a knife, the ideal effect can be obtained;

3. Ham storage: when ham is stored, plant oil should be applied on the seal to isolate the air and prevent fat oxidation; a layer of edible plastic film should be pasted to prevent insects from invading; in summer, edible oil can be used to wipe both sides of ham once and put in the can with salty and dried vegetables on it to keep it for a long time; the ham should be wrapped and sealed with preservative paper and put in the refrigerator instead of the freezer.

Edible effect

Ham is warm in nature, sweet and salty in taste; it has the functions of invigorating the spleen and appetizing the stomach, generating body fluid and blood, nourishing the kidney and filling the essence; it can be used to treat asthenia and fatigue, spleen deficiency and less food, chronic diarrhea and dysentery, waist and leg soreness, etc. In Jiangnan area, it is often used as an appetizer and food for puerpera or after illness; ham has the function of accelerating wound healing, so it has been used as an auxiliary food after surgery.

Introduction to food ingredients

Yuntui is one of China's special products. It has the name of "three legs". It not only sells in China, but also enjoys a high reputation in Southeast Asia. Yuntui stresses the method of "four secrets" and forms a unique system. "Cutting secret" is to pay attention to the skill of the knife when cutting the hind legs of pigs into "Pipa style", and the oil film must be removed. "Pickle secret" is to pay attention to fresh pickle, that is, the so-called "blood leg", although every other night, will lose its delicious. Grinding black salt with Yunnan

Chinese PinYin : Qing Zheng Jiang Tuan