[Authentic practice of sweet and sour crispy fish]_ practice Daquan _ production method
Sweet and sour crispy fish is a well-known dish in Zhejiang Province. Often eating sweet and sour crispy fish also has anti-aging, qi and other effects. Sweet and sour crispy fish can replace a variety of fish as the main ingredient. It is mainly made according to its own taste.The method of making sweet and sour crispy fish is actually very simple, but it is difficult for people who do n’t usually cook. What is the authentic method of sweet and sour crispy fish?
Production process 1.
Cut the bottom of the fish maw into 1 knife (3 cm in length), dig out the internal organs and internal organs, wash with water, cut off the head and tail, and cut to a thickness of 0.
7 cm pieces, put in a bowl, mix well with rice wine, ginger juice and soy sauce, pickle for 5 minutes, take out, spread out on a bamboo sieve, drain the water and set aside; 2.
2. Put the frying pan on the hot fire, add cooked vegetable oil, and cook until it is 70% hot. Put the fish fillets into the oil pan one by one. When it is fried to tan, remove it with a colander; 3.
Remove the oil from the original wok, add the vinegar and sugar, and heat over medium heat until the sugar melts. Add the fish fillets, lift the pan upside down a few times, pour in the cooked vegetable oil, place in a pan, and sprinkle with spiced powder.Serve.
Authentic method of sweet and sour crisp fish 1.
Cut grass carp into fish fillets, and try to remove fish bones.
Stir in raw flour, salt, chicken essence, vinegar, and eggs.
Marinate for half an hour.
Oil in the saucepan 4.
The oil is burned to a small bubble, and you can get 5 fish.
Pour the fish down and fry it 6.
Fry until golden.
Raise the oil control reserve.
After letting it cool.
Heat the oil again, fry the fish fillets again, and lift up for later use.
In another pot, put some oil.
Pour the right amount of ketchup, sugar, and vinegar into the pot (without adding it) and add a small amount of water to boil the soup.
Boil ketchup and other ingredients to make a thick juice12.
Pour the fried fish fillets into the thick sauce.
Stir fry over low heat and make sure that each fillet is covered with soup.
A delicious and crispy fillet is acceptable.
The authentic method of “sweet and sour fish fillet” requires the following ingredients: 1.
1 fresh carp (750 g) just bought at the fresh market, 2 g of soy sauce, 2 eggs of nutrition (10 g, 4 g of ordinary refined salt at home, 100 g of dry bread flour, 1 g of pepper, minced ginger and garlic15 grams, 10 grams of sour vinegar, 30 grams of spring onion, 15 grams of wine, 500 grams of cooked vegetable oil consumes 125 grams, 50 grams of sugar, 40 grams of wild rice powder, and MSG 1.
6 grams, 200 grams of fresh soup prepared in advance, 10 grams of sesame oil.
How to make this dish: 1.
In a bowl, add salt, soy sauce, vinegar, wine, pepper, sugar, wild rice powder, monosodium glutamate, sesame oil, and soup to a bowl of delicious sauce.
First remove the carp you just bought, remove the gills, and perform a laparotomy.
Use a knife to push and pull from the tail to the right until you remove the two large pieces of net fish, and then use an oblique knife to grow the fish pieces by 8 cm, 5 cm wide, and 0 thick.
6 cm slices, filled into the basin.
First add Shaojiu (2g), fine salt (2g), stir well to taste, then break the egg into the shell and stir well.
Put the pieces of fish into the dry fine bread flour one by one, stick the two sides together, pat tightly, and spread them in the large trays for later use.
Add cooked vegetable oil to the pan and heat up to 50%. Put the breaded fish fillets into the pan and fry until the color is dark yellow. Remove the crispy skin and put them in a large disc.
Pour the fried oil and leave 100 grams, add the green onion, stir-fry the minced ginger and garlic, then cook in the sauce. When it is thick and spit, the strong sweet and sour flavor is sprayed out.
The main ingredients of this dish are eggs and carp. Let ‘s take a look at their nutritional content!
The key: 2.
If the firepower is low, the fish fillets should be picked up, wait for the oil temperature to rise, and then fry again to get the effect of crispy and tender inside.
Fish fillets are served immediately after cooking to maintain flavor.
You can also add scallion or turnip after the cooking sauce.
Features: This dish is prepared by two methods of cooking, frying and cooking. The color of the finished dish is golden, the outside is crisp and the inside is tender, with a strong sweet and sour fragrance.
Carp nutritional value: carp contains protein, trace, unsaturated fatty acids, starch, potassium, phosphorus, sodium, calcium, selenium, iodine, zinc, iron, vitamin A, vitamin B1, vitamin B2, Niacin, vitamin E and other nutrients
Carp is rich in protein. The quality of the protein is good. It is easy to digest. It is suitable for children, the elderly, and those with weak spleen and stomach digestion. It can enhance the body’s immunity and make people healthy.
DHA and EPA contained in carp dung are unsaturated fats (here are biological terms). The main pharmacological effects are lowering blood lipids, antithrombotic, lowering blood viscosity, skin care, anti-aging, prolonging pregnancy and preventing preterm birth.
Carp contains vitamin E. Vitamin E can promote reproductive ability, prevent threatened abortion, resist free radical oxidation, and eat carp for men and women’s health and beauty skin care.
Carp contains calcium, zinc and other trace elements. It is an irreplaceable component for children’s growth and development. It can promote children’s bone growth and intellectual development and help children grow up healthily!
Therefore, carp is suitable for children with long bodies.