Three kinds of folk food can be used to make a woman's taste before marriage -- tomato fish in private sour soup(yong san zhong min jian shi cai ke yi zuo chu yi zhong nv ren chu jia qian de wei dao si fang suan tang fan qie yu )

Three kinds of folk food can be used to make a woman's taste before marriage -- tomato fish in private sour soup

Introduction:

"Don't follow the rules in cooking, and don't go overboard. You should make your own style. That's your own dish. If you always cook according to the rules, it's not my dish. My dish can stand the wind and rain. At least in the eyes of friends in the circle, it's reliable. What is reliable? Can eat, can do, can learn. Talk about the reliable thing: can eat: how to call can eat? First of all, we need to know the folk food ingredients. I don't think we need to know the high-grade food ingredients, because the folk people are not rare. We need to know the seasonal food ingredients throughout the year. Don't aim to pursue what you can't find. Of course, if there is an opportunity, I will not miss it, but I only look at the ingredients that can be used and made around me. Eating is not simply eating, everyone can eat, but to eat a reason, it really needs time and experience. That's what I understand. Can do: I believe that those who know how to cook can do it. Those who have a little literary talent are definitely better than those I write. I don't have gorgeous words, but I have real food topics. I very much abandon the kind of people who have no skills and use small actions to deceive and abduct people everywhere. A bowl of vegetables will always be really served on the table. This is the hard truth. Back to the topic of being able to do, the basic color, aroma, taste and type are the basis, instead of just taking a few PS photos with the camera. I don't like to pour the dishes directly into the plate. Maybe this time can reflect my slowness, because I will use small actions to make them more coordinated and clean. You don't think that when you deliver your finished product, it must be the most handsome. Learning: I'm learning endlessly. I've never stopped learning. I can buy books in Hong Kong for more than 400 yuan. Many people can't understand things. It takes a long time to learn and communicate with super chef. How to transform professional things into folk dishes. At least I'm on my way. Thank you for your low-key School: Hu Yuan Jun, Zhejiang School: Jiang Renjian, our cuisine master: Shuai Xiaojian. There are also slow life men's Gang: King Kong, graduation, with you, my power is like a lion in full power, running on the road of food, spreading folk food to every friend who likes food on the endless road of food. To get back to the point, what I'm going to do today is tomato fish in sour soup. Many people think of Guizhou as the first place when they hear about tomato fish in sour soup. To be honest, I don't have a say in making this dish, but it won't stop me from challenging. Chinese cuisine is so interesting. You can't learn it from a local cuisine in your whole life, but folk cuisine should not follow a professional route to achieve color and fragrance It's OK to have a sense of responsibility for the taste and shape. Throw away all the practices of Guizhou sour fish soup, and treat this dish in my own way. I believe you will find it worth it. Speaking of this dish, I think of the sour bamboo shoots in Liuzhou, Guangxi. Because I want to use the sour bamboo shoots, many people may smell it for the first time, but if they get used to it, they will completely like it. If there is no sour bamboo shoots in the snail powder, it is not perfect. In fact, this is the pursuit of food. In order to get the sour bamboo shoots, I took the subway in the middle of the night to pick them up It's easy. I'd like to thank a Foshan friend who has settled in Shanghai for giving me two bags. "

Production steps:

Step 1: prepare sour bamboo shoots and soak them in boiling water.

Step 2: treat the bass.

Step 3: separate the bone from the meat. Spare the fish bone and head, and size the fillets.

Step 4: butterfly knife for sliced fish, that is, one knife does not cut the section, and the second knife cuts it. Sizing half of the egg white, or one third of the egg white, a little salt, a little raw powder, Huadiao wine.

Step 5: tomato cross cutter.

Step 6: blanch in boiling water.

Step 7: peel.

Step 8: Chop.

Step 9: fry the fish bone and head thoroughly.

Step 10: put ginger slices and a little Huadiao wine.

Step 11: put it on a plate.

Step 12: add oil to the pan

Step 13: stir fry the tomatoes.

Step 14: add fish bone.

Step 15: pour in boiling water.

Step 16: cook over medium high heat for 10 minutes.

Step 17: filter and pour into another pan, leaving only the soup.

Step 18: add sour bamboo shoots, bring to a boil, cook slowly for 5 minutes, then remove and add a little salt.

Step 19: finish with the starched fillets.

Step 20: the soup should be boiled, and the heat should be turned off when the fillets change color. The finished product will be at the end of the meeting. Finally, put in two small vegetable hearts.

Materials required:

Sour bamboo shoots: right amount

Bass: moderate

Tomato: moderate

Water: moderate

Vegetable heart: moderate amount

Egg white: right amount

Sweet potato powder: right amount

Salt: right amount

Raw powder: appropriate amount

Huadiao wine: moderate

Note: in fact, boiling water is needed to cook fish soup. I put boiled water in it. In the first five minutes, I cook it with medium high heat. In this way, the fish taste will be strong, and then I cook it with low heat for five minutes. The next step is to filter it. I will put the fish bone out and dip it in soy sauce. I can enjoy it while waiting for delicious food. The reason for filtration is that the soup is free of impurities, clean and visual. I like perfection. 1. Sweet potato powder is used as the sizing powder of fish fillets, so it has strong water absorption, and the amount is only a little. 2. The size of the egg white depends on the amount of ingredients. For example, today's one kilogram of sea bass may be three to four Liang, so only one third of the egg white is enough. 3. Don't throw away the ingredients in the cooked tomato fish soup. It's delicious. The original tomato juice and fresh fish bone, besides, there is meat on the bone. If you dip it in some special soy sauce, it's not inferior to native chicken and hoof shrimp. It's delicious with soy sauce. It's definitely aftertaste. 4. Some friends may like to stir fry sour bamboo shoots, but I agree with them, but it's not suitable to stir fry this soup because it will be too oily and the soup should be fresh. 5. I will use the method of twice filtration, one is to boil fish bones, the second is to lower fish fillets, so as to ensure that the soup is clean and the color surface can make people fresh. 6. In addition to seasoning, just a little salt is enough. The ingredients of fish, tomato juice and sour bamboo shoots are too fresh.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Yong San Zhong Min Jian Shi Cai Ke Yi Zuo Chu Yi Zhong Nv Ren Chu Jia Qian De Wei Dao Si Fang Suan Tang Fan Qie Yu