Chinese Food
Braised hairtail in brown sauce
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Hairtail is one of the most common seafood in people's homes. For hairtail, my most unforgettable memory is the picture of my parents' welfare when I was a child. A group of adults gathered in a circle to weigh a hairtail with a scale bar, which is still vivid to this day. Later, I found a husband who likes to eat hairtail. So this ingredient will often appear on my dinner table. In September, I went to BTV life channel's happy kitchen program, and successfully challenged the famous dish braised hairtail in nanlaishun in the challenge famous store link. The taste of the dishes won the unanimous praise of the present food judges. Next, I'll write down the recipe of this dish and share it with you.
Cooking ingredients
Cooking Steps
Step1:Take the fish to viscera, head, tail and fin. Wash and cut into sections, then put them into a bowl. Add the bottom salt and shake well. After five minutes, pour in a bottle of cooking wine with a cap, and marinate with a little prickly ash for 20 minutes.
Step2:Sliced scallion, ginger, garlic, mushrooms and winter bamboo shoots.
Step3:Put mushrooms and asparagus slices into the pot and blanch them. After boiling, remove them for later use.
Step4:Take out a fresh or sealed bag. Put 23 tablespoons of flour in the bag. Drain the pickled hairtail and put it into a bag.
Step5:Shake the bag up and down to make the flour evenly cover the hairtail section.
Step6:After wrapping, shake off the floating powder on the hairtail.
Step7:Pour oil into the pot. Heat the oil and put the hairtail section into the pot.
Step8:Pan fry bottom to golden back.
Step9:Sprinkle onion, ginger, garlic, star anise and pepper on the hairtail, and shake the pan gently.
Step10:After smelling the fragrance of the material, cook the cooking wine and vinegar in turn. Add soy sauce, soy sauce, a little salt and sugar. Finally, pour in hot water. No more than half of the hairtail.
Step11:Pour the mushrooms which have just been blanched into the pot. Shake the pot slightly from left to right, so that the seasoning can be evenly wrapped on the ingredients.
Step12:Stew over medium heat for about a minute. Turn over the noodles. Pour some seafood sauce on the end. Collect the sauce over high heat. Put the plate out of the pot.
Cooking tips:1. When marinating hairtail, why do you have to wait 5 minutes for cooking wine after adding salt? A - because first let the hairtail taste. If you add cooking wine immediately after adding salt, cooking wine will dilute the salt. 2. Do you pay attention to the curing time? Must be 20 minutes? A - five minutes to five hours. When I was on the program, due to the time limit, I only pickled it for about 5 minutes. The taste is good. But it's still not good enough. The longer the hairtail is marinated, the harder the meat will be. If you want to eat it at noon, you can marinate it in the morning and eat it in the afternoon. 3. Why are mushrooms and winter bamboo shoots blanched? A - the purpose of blanching mushroom is to remove its strong taste and prevent the smell of mushroom from covering the smell of hairtail. The vacuum packaged winter bamboo shoots we buy in the supermarket contain preservatives. Blanching winter bamboo shoots can effectively remove the preservatives inside. This is a must. If it's big
