Braised hairtail with dried vegetables(nong chi xian xiang mei gan cai shao dai yu )

Braised hairtail with dried vegetables

Introduction:

"Just as Meiyu is also called & quot; moldy rain & quot;, meigancai is also called & quot; moldy Gancai & quot;. As a matter of fact, Meigan vegetables and Meiyu have no connection in time, but they are all produced in the Meiyu belt in the middle and lower reaches of the Yangtze River. Therefore, Meigan vegetables have a strong flavor of Jiangnan. It is wrong to think that dried plum vegetables are mustard, Chinese cabbage or potherb mustard, which can be cured and dried in the sun. In fact, the real dried plum vegetables are pulled out of the pickle jar, steamed in the pot, and then tied into small handfuls, hung on bamboo poles and ropes (some directly spread on the stones at the bridge or the river) to dry. Sometimes, when the sun is half dry, it needs to be steamed again and dried again. Generally speaking, it's mostly in the sunny late spring. Some people cut the steamed pickles into small pieces and put them on bamboo plaques to dry in advance, until they are soaked with the soothing and quiet atmosphere of late spring sunshine. A good dried plum vegetable has no thick stem and old leaves. It's salty and salty in the hand. It's dark and has a deep color. It's dark and natural to explore the world. The air is filled with the fragrance of dried vegetables and hairtail. The dried vegetables in the bowl are oily and the hairtail sauce is red. I can't wait to put a piece of it into my mouth. It's oily but not greasy, fragrant and crisp. I lick the corners of my mouth to leave a fragrance. It's delicious. "

Production steps:

Step 1: soak dried plum vegetables in cold water for 1 hour, and wash to remove sediment.

Step 2: dry the ginger and cut it into small pieces.

Step 3: cut off the head of hairtail, remove the internal organs, cut into long segments, add mash juice, onion slices, ginger slices, marinate for 15 minutes.

Step 4: Fry hairtail in a pan until both sides are golden yellow. Drain.

Step 5: heat the pot with oil and stir in minced pepper sauce and ginger.

Step 6: add dried vegetables and stir well.

Step 7: add proper amount of water and bring to a boil. Add hairtail, add soy sauce and simmer for 15 minutes.

Step 8: when the soup is thick, dry it over high heat.

Materials required:

Chilled hairtail: moderate

Dried plum vegetables: right amount

Mash: 30 ml

Scallion slice: appropriate amount

Ginger: right amount

Chopped pepper sauce: 1-2 teaspoons

Raw soy sauce: 4 teaspoons

Precautions: 1. When frying dried plum vegetables, try to put more oil, which can make the taste of the finished vegetables more moist, so as not to dry the taste of dried plum vegetables. 2. Dried plum vegetables taste delicious. They can be used to cook meat, steam fish, make soup, or directly cooked as a side dish with porridge. 3. Before using, the dried vegetables must be fully soaked and cleaned several times with clean water, otherwise there will be peculiar smell.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nong Chi Xian Xiang Mei Gan Cai Shao Dai Yu