Chinese Food
Sauteed fish with sauerkraut and basil
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[having a love affair with the pickled fish] I made the pickled fish again tonight. I shared the practice in time, because it refreshed the record of I've made the best pickled fish at present when I invited Lili for dinner last time. It is also convenient for me to check when I make it again in the future. It's amazing that pickled fish is one of my favorite dishes. Many recipes have been made. Pickled fish have also been repeatedly photographed and recorded. But they always exist in the hard disk. Because there is always a kind of awe for the dishes they love. They wait for perfection again and again. For example, to make a fresh, sweet and silky white cut chicken requires good meat quality and some skills; for example, fried rice flour. They also need good flour quality to fry the root clear taste. If you can't find good materials, you just don't record them. The first acquaintance with pickled cabbage fish was introduced by others. It's quite a feeling of meeting later. More than ten years ago, I met a net friend. When I met him, he said he would take me to eat fish. Isn't fish from snack to big? Is there anything delicious? My heart
Cooking ingredients
Cooking Steps
Step1:After thawing, the fillets become thin slice
Step2:Add marinated fish seasoning and marinate evenly for one hour
Step3:Soak pickles for an hour and cut them into pieces. Chop shallots and cut dried peppers into sections
Step4:Put a little oil in the hot pot (take it from 150 Kerry). Take down a few pieces of pepper. Stir fry the pickles for a while. Pour in boiling water and continue to boil, then turn to low heat and cook for 10 minutes
Step5:In the process, bring another pot of boiling water to boil. Put the Flammulina mushroom to boil
Step6:Take the Flammulina mushroom and drain it slightly. Put it on the bottom of the basin where you are going to hold the fish. Sprinkle salt on it
Step7:Drop rice vinegar into the bottom of the soup when it is ready to cook
Step8:Scoop up the pickles and spread them on the Flammulina mushroom
Step9:Turn the heat and continue to boil the bottom of the soup. Cook the fish fillet for two or three minutes. Shake it gently for several times
Step10:Pour the cooked fish fillet and the soup into the basin
Step11:Wash the pot, heat it and pour in the remaining oil. Turn to medium and low heat. Add in the pepper and burn until it changes color. Remove and discard
Step12:Turn off the fire. Fry the remaining peppers for a few seconds
Step13:Pour it on the fish. Sprinkle with scallion and sesame. Serve.
Step14:◆ the following is the display of finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Step19:Finished product
Step20:Finished product
Cooking tips:※ the amount of ingredients used in Chinese food is not as strict as that used in Western food. The process needs to taste seasoning at the same time. For example, if the fish soup is not enough, salt can be added as appropriate; ※ if the oil is more and less, don't care too much. The more the oil is, the better it will be. But it's not healthy; ※ the dishes can be selected according to your own preferences. Lettuce, bean sprouts, winter melons and other oil suckers can be put on. Sprinkle salt in the dishes to prevent the taste from being insufficient; ※ hi Those who like seasoning can be added as needed, such as pepper, cooking wine, chicken powder, protein, etc.; * those who don't think the bottom of the soup is too thin can also use thick soup treasure or their own soup; * I often think sour vegetables are not sour enough when I add rice vinegar; * before fish slices, use chopsticks to stir them up. Otherwise, they are not cooked well. Don't stir them up after making a note of the pot. They are easy to break. There are skills in making delicious dishes.
