Chinese Food
The delicacy of Jiangxi Laobiao's private house
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Welcome to the official account 77 de emotional kitchen (micro signal -chuniang_). 77) recently, I began to believe that everything is good. If it is not good enough, it means that the time has not come. Because I have changed a job that is not reliable. Because I started to do it in a sudden fantasy. I have gained friends and sisters. I have also gained a lot of happiness and fulfillment. The future seems to be gradually becoming clear. By chance, I bought the hand-made fish silk of my hometown. It's a delicacy my mother occasionally made for me when I was a child. I'm very excited to recommend it to you. My hometown is really a place where there are infinite treasures. Fish silk is a traditional Hakka delicacy in Jiangxi Province. It is made of fresh grass carp or red carp meat, sweet potato powder and a small amount of salt. It is cooked, dried and sliced. It is more delicious and q-shaped than ordinary fans. It has no additives. When checking the data, we found that the fish silk homophonic Yu Si
Cooking ingredients
Cooking Steps
Step1:Put two tablespoons of oil into the fish frying pan. Heat it over high heat. The way to judge whether the oil is hot enough is very simple. Insert a clean and anhydrous chopstick into the pan. If there are many fine bubbles, it means that the oil temperature is almost enough. Turn down the heat. If you are worried about the hand is too slow, you can temporarily remove the pan from the fire.
Step2:Put the dried shredded fish directly into the oil pan. It will fry in about ten seconds. It needs to move very fast. So it is suggested that the novice put two or three pieces at a time. If you don't have enough oil or a small pot to make the oil layer shallow, you should pay attention to see if the place where the two ends of the fish silk are raised has not changed color. Use chopsticks to adjust the direction.
Step3:Shredded fish has its own flavor of fish and salt, so it's delicious without seasoning. I sprinkled a little green onion, cooked sesame and five spice powder. It's another flavor. You can eat it when it's cool. But fried fish shreds are not suitable to eat when it's on fire.
Step4:In sour soup, cut the fish shreds, scallion and scallion leaves respectively. Cut the coriander leaves and coriander sticks respectively. Cut the ginger into two pieces (leave two pieces). Cut the sharp corners into chili rings for standby.
Step5:Soak dried fish shreds in water for 10 minutes. Wash. Heat a pot of boiling water and add two pieces of ginger and fish shreds. Cook for about 10 minutes over medium heat. At this time, all the fish shreds will be scattered and the color will be slightly lighter. There is no hard core in fingernail pinching. Take out the fish shreds and drain.
Step6:When cooking the shredded fish, you can mix the soup. A small half spoon of salt, a small half spoon of sugar, a tablespoon of soy sauce, a tablespoon and a half of vinegar, a few drops of sesame oil. Add a little green onion and cilantro. Pour in a half bowl of boiled bone soup or chicken soup (if not, boiled water). Mix well.
Step7:Put the cooked fish shreds into the soup. Sprinkle with mustard, scallion, coriander and chilli circle. The delicious fish shreds in sour soup are ready. If you like spicy food, you can add pepper oil and chilli oil to make the spicy fish shreds in red oil, which are also delicious.
Step8:Cut the three color fish shreds and chives. Cut the coriander rod into long sections. Cut the colorful pepper shreds. Slice the garlic slices. Cut the ginger shreds (leave two pieces). Break up the eggs and add a little water starch. Fry the eggs in a small heat in a pan and cut into shreds.
Step9:It's the same as before. Soak the dried fish shreds in water for 10 minutes. Wash. Heat a pot of boiling water and add two slices of ginger and shredded fis
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Cooking tips:Welcome to the official account 77 de emotional kitchen (micro signal -chuniang_). 77) a lot of friends began to ask me. What fish shreds? How do I eat shredded fish? Does the fish smell fishy I didn't expect that my temporary rise made this inconspicuous delicacy attract the attention of many foodies from all over the world. Ha ha. Fish shreds are very similar to that kind of resilient sweet potato fans. But because the main ingredient is fish, it's more fresh and smooth. You can treat it as a bold way for sweet potato fans. I believe there will be more creative ways to eat it. There are skills in making delicious dishes.
