Braised soft shelled turtle with preserved vegetables(cai pu men dan jia yu )

Braised soft shelled turtle with preserved vegetables

Introduction:

"Today's fish is called DanJia by Chaoshan people. Its scientific name is Zhuyu. It is also called Indian Zhuyu, shanxiao, oxtail, crutch, carapace, braided fish, dogleg, jianjiaozi, Zhongyu, shanxiao, Zhujia and Daojia. Most of the body of this fish is yellowish brown, with small black spots between the eyes and yellowish on the ventral side. The body of the fish is elongated and flat, tapering backward. It is generally 20-30cm in length and 100-200g in weight. Its flesh is solid and garlic shaped. In China, this fish belongs to common fish, but in Japan, it belongs to advanced fish. Chaoshan people, who are good at making fish, often cook light nail and preserved vegetable together. Preserved vegetable is a kind of common congee "salty miscellaneous" in Chaoshan. It belongs to the category of pickled vegetables. Its making method is to peel radish, expose it to the sun during the day to remove water, and then dig a pit at the end of the field or the side of the stream at night to compact the salt, which is repeated for more than ten years. In addition to directly making "salty and miscellaneous", it is often used as an auxiliary material for cooking. Chaoshan classic dish [preserved vegetables and fried eggs] is made by mixing the preserved vegetables and eggs and frying them until they are cooked. In addition, the preserved vegetables are used to stew fish, and the taste is very good. The special taste of preserved vegetables and fish can be stewed together, which can highlight the freshness of fish. Although preserved vegetables can be stewed with fish, not all fish can be stewed with preserved vegetables. In Chaoshan area, many foods have the most delicious collocation. Light nail is recognized as the fish suitable for stewing preserved vegetables. In addition to light nail, grouper, fillet, red collar, fillet, blood eel and other fish are also suitable for stewing with preserved vegetables. "

Production steps:

Step 1: remove the scales and viscera, wash and cut into sections, marinate with a little salt for 30 minutes;

Step 2: wash the preserved vegetables and cut them into thin slices;

Step 3: peel and wash garlic and cut into minced garlic; remove head of scallion and wash and cut into sections;

Step 4: heat up the frying pan, add proper amount of oil and saute the garlic powder;

Step 5: after the garlic flavor comes out, stir fry the preserved vegetables to get the flavor;

Step 6: remove the fish;

Step 7: turn the fish slightly;

Step 8: add boiling water and a little salt;

Step 9: cover the pot and simmer over low heat;

Step 10: simmer until the water becomes less and thicker, open the lid and add the scallion, turn off the heat and continue to cover and simmer for 2 minutes;

Step 11: after 2 minutes, open the cover and load the plate.

Materials required:

Soft shelled turtle: Medium Size 2

Preserved vegetables: a little

Garlic: a little

Shallot: a little

Salt: a little

Edible oil: right amount

Precautions: 1. After the fish is put into the pot, just turn it over a little to avoid breaking the fish pieces; 2. The preserved vegetables have a certain salty taste, and the fish has been salted with a little salt. When seasoning, you should pay attention to a little or even no salt, depending on the taste of each person; 3. The soup should not be too dry, and the fish is more delicious when dipped in the soup.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Cai Pu Men Dan Jia Yu