Sliced fish in lees(zao liu yu pian )

Sliced fish in lees

Introduction:

"Zaoliuyupian" is another classic dish in Shandong cuisine, which has been handed down for hundreds of years. Through the vicissitudes of life, people still like it! The sales volume of this dish in several large restaurants of Shandong cuisine in Beijing will always be in the forefront. Anyone who has tasted it will be intoxicated by the long bad smell and the smooth and tender fish fillets. In a moment, the dancing vessel will fly to the glass, until the dishes are dry, ha ha! There are not many dishes that can make people savor in their whole life, but "bad sliced fish" can arouse people's appetite most. Most of the people who eat this dish in restaurants come back and stay. It's also very easy to make "sliced fish with lees". The key is to pay attention to two points. One is to have "fragrant lees juice" and the other is to pay attention to the temperature of sliced fish. As long as you master these two points and look at the whole operation process I wrote, you can do it at home immediately. Speaking of "Xiangzao", many stores regard it as their own secret seasoning, most of which are secret. Therefore, outsiders do not know, you can not make this dish at home. In fact, to put it bluntly, Xiangzao is the dross of brewing yellow rice wine. It is generally used to add some feed to feed pigs, ha ha! But I don't know which year and which month, it was dug out by smart people, and after two times of fermentation and careful blending, it turned waste into treasure. It's Xiangzao, but it smells like what rice wine tastes like. It's just that there's another faint fragrance in the aroma, which is stronger and longer than that of rice wine. At present, 500 gram bags of yellow rice wine lees are generally sold on the market. After they are bought, they are steamed thoroughly. After steaming, they are mixed with twice of yellow rice wine. The container is sealed and soaked for a few hours. A bag is sewn with gauze. The mixture of yellow rice wine lees and wine is put into the bag, sealed and hoisted to let it flow down naturally and filter. The bottom is filled with a container. After a few hours, the filter is completed and the wine is washed The juice can be put into a bottle, refrigerated in the refrigerator, and taken at any time. You can use it to fry fish, chicken, three white, etc. anyway, you can use it to slide what you like, ha ha! I used it to make bean curd, and it's delicious! Don't underestimate the "rice wine dross", which is rich in amino acids. Through the action of enzymes, it can be converted into many substances that are beneficial to human body. Cooking with it can not only improve freshness but also increase delicacy. It is a very healthy condiment. Parents, don't feed pigs with it again, ha ha! I filtered a bottle during the Spring Festival. If it wasn't for the gourmet program, I would have forgotten it. I haven't eaten Shandong food for a long time. It's just to satisfy my hunger! Today, we use the homemade "Zao juice" to make this traditional Shandong dish "zaoliu fish fillet". The main methods are as follows:

Production steps:

Step 1: slice the fish with a slope knife.

Step 2: marinate the sliced fish in a bowl.

Step 3: put 1g salt, 1g chicken powder, 3G sugar and a little pepper into the fish fillets.

Step 4: put scallion and ginger into the fish fillets, mix well, code the bottom flavor and marinate for 5 minutes.

Step 5: after marinating the fish fillets, pick out the scallion and ginger, put an egg white in it, and grasp it well by hand.

Step 6: after grasping the egg white, spoon about 10 grams of corn starch into the fish.

Step 7: put in the starch and grasp it by hand again. Because the water content of fish fillets is large, you don't need to add water.

Step 8: heat the frying spoon on the fire, inject proper amount of cooking oil, when the oil temperature is 20-30%, you can put the fish fillets. The oil temperature must not be too high. It is best to shake the frying spoon with your hand after the fish fillets are put into the pot, and the fish fillets can slide in the oil without grasping the bottom of the pot, otherwise the oil temperature will be high.

Step 9: take out the fish fillets immediately after they are shaped and discolored. At this time, the fish fillets are five to six mature.

Step 10: take another pot, add boiling water, pour in agaric and blanch.

Step 11: pour the hot agaric into the plate and set aside.

Step 12: put bamboo shoots and green peas into boiling water and blanch them.

Step 13: blanch and set aside.

Step 14: pour out the water in the pot and add some boiling water.

Step 15: bring water to boil and season. Add a little salt first.

Step 16: sprinkle a little more pepper.

Step 17: put 10 grams of sugar into the pot.

Step 18: add a little more chicken powder.

Step 19: pour in the lees and mix well.

Step 20: add fish fillets.

Step 21: add ingredients, shake the spoon and shake well.

Step 22: thicken the soup with starch, shake the frying spoon with your hand and pour in the starch.

Step 23: finally, stick the bottom of the pot with a spoon or spatula and push it twice.

Step 24: pour in the right amount of scallion oil before leaving the pot.

Step 25: spoon the sliced fish into the agaric.

Step 26: after the code plate, you can enjoy it with a little embellishment.

Step 27: all operations are completed (6 minutes for common use of ignition operation).

Materials required:

Anchovy: 250g per piece

Watery black fungus: 30g

Green peas: 20g

Winter bamboo shoot tip: 25g

Water: moderate

Starch: appropriate amount

Dry corn starch: appropriate amount

Egg white: right amount

Xiangzao juice: 40ml

Salt: 2G

Sugar: 15g

White pepper: a little

Cooking oil: proper amount

Ginger: right amount

Scallion: right amount

Chicken powder: or monosodium glutamate

Note: the characteristics of sliced fish in lees: light yellow sauce, rich lees flavor, smooth and tender sliced fish, slightly sweet flavor. Warm tips: 1. To make this dish, you can choose sea fish or freshwater fish, and the fish with delicate meat and fiber is better. In the past, black fish and black fish were usually used, but now the resources are rich, so you can choose more widely. Fresh water fish, mandarin fish, perch, black carp, grass carp, sea fish, large yellow croaker, longissimo, grouper, etc. 2. When slicing fish fillets, it depends on the type of fish. The fish with garlic meat can be thicker, and the fish with tight meat can be thinner. For example, yellow croaker, anchovy, grouper, mandarin fish, etc. all belong to the fish with cooked garlic meat, so it is not suitable to slice too thin. 3. When using sliced fish, keep the hot pan cool. Just pour in the cool oil for a while and the fish can be put into the pan. After the fish is put into the pan, gently shake the frying spoon to make the fish slide in the pan. Don't stir it with spoon chopsticks. After it's set, push it with a spoon and remove it immediately after it changes color. The pot that has been cooked should be used after it is finished with oil, otherwise it will stick to the pot. It's better to use the frying spoon and the soup spoon separately at home. 4. Rice wine lees are generally sold in supermarkets or large non-staple food wholesale markets. The production method, according to the seventh paragraph of my previous article, is very simple. This kind of traditional Shandong dish "zaoliu fish fillets" with big stir fry spoon is ready. Taste delicious, very good, for your reference!

Production difficulty: ordinary

Process: slip

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Zao Liu Yu Pian