Home dishes should also pay attention to color matching, fried fish with double peppers(jia chang cai ye yao zhu zhong se cai da pei shuang jiao jian bian yu )

Home dishes should also pay attention to color matching, fried fish with double peppers

Introduction:

"But the simplest way to make a simple home-made dish different from others is to pay attention to the collocation of colors. Tomato scrambled egg is red with yellow, if you add green pepper or scallion, it will have the finishing effect, vegetable stir fry, if you try to add different colors of ingredients, so that each color is different, but in the shape and size of the same, will let each kind of ingredients are independent and harmonious existence. If you want to make the dishes look new, the simplest way is to change some patterns in the selection of shape or materials. General public dishes, people like to cut, you try slicing or slitting, put it in a different shape, the effect will be very different; generally made into white, you try to make it black or red, add different seasonings, the taste and color will make people feel better It's fresh and creative. If people put green peppers, you can try to put colored peppers or rice peppers. It's easy to work on the appearance and taste, but it has a strong sense of visual impact. That's the secret to success in cooking! Today's fried fish with double peppers is the same. I don't use ordinary people's commonly used fish stewed in brown sauce or shredded with green and red peppers. Instead, I use two kinds of sharp peppers and adopt the shape of oblique cut circle. This kind of decoration is simple and atmospheric. It won't cover up the main body of the fish, but it makes the overall feeling more vivid. So some small changes can make a dish glow with different brilliance, everyone Try it, too! Give full play to your creativity and make your dinner table more wonderful

Production steps:

Step 1: kill the fish alive, clean it up, put a knife on your back, add half a teaspoon of salt, 30g cooking wine, 15g vinegar, a little ginger and pepper, wipe well, marinate for about 20 minutes.

Step 2: cut the green and red pepper into a circle, cut the garlic into small pieces and set aside.

Step 3: put a small amount of oil in the frying pan. When it's 80% hot, turn to medium heat, put in the side fish and fry until two fish are golden.

Step 4: add shredded ginger and minced garlic, add a small spoon of salt, 10 grams of cooking wine, 20 grams of vinegar, a few drops of soy sauce, 10 grams of bean paste, appropriate amount of water, simmer for 5 minutes.

Step 5: Sprinkle green and red peppers on the surface of the fish, turn the fish over and simmer for 5 minutes.

Step 6: when the water is 70% dry, add a small amount of chicken essence for seasoning, turn to high heat to collect the juice. When the soup is about 80% dry, turn off the heat and put it on the plate.

Materials required:

Edge fish: 1

Green pepper: 1

Red pepper: 1

Shredded ginger: right amount

Minced garlic: right amount

Salt: right amount

Vinegar: right amount

Old style: moderate

Cooking wine: moderate

Vegetable oil: right amount

Bean paste: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: this dish is very simple and homely. It is one of the compulsory introductory dishes for housewives who are new to cooking. For beginners, it's easy to fry vegetables or eggs, but it's difficult to fry fish and meat. I'm afraid to fry the meat and scorch the fish. In fact, the most basic thing to make fish and meat is the heat and temperature. As long as you remember, meat and fish should be pickled with raw meal, salt, water (or egg white), grilled meat should be hot pot to cool the oil, fried fish should be slow fried over low heat. One side should be peeled and then fried on the other side. Don't turn it over easily when it's not fried well, and the most important thing is to buy a non stick pot, even sometimes If you don't control the heat so precisely, you will still not fail. Even if you put cold oil into the pot, the meat will still be fresh (that is, older), and the fish will still be able to fry. With the ordinary pot, the hot pot, lard, salt in the oil, ginger, and other tips can not stick, are floating clouds, to master the heat is not a day's work, even if you master it well, occasionally there will be one or two will fail, so save some energy, or use the non stick pot.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Ye Yao Zhu Zhong Se Cai Da Pei Shuang Jiao Jian Bian Yu