home cooking

Chapter 7 Fried Seafood and River Fresh (1)
Fresh and tender savory celery fried fish
[Materials]: 1 grass carp (about 750 grams), 75 grams of tender celery heart, 2 pickled peppers, 1 egg white, 1 shallot, 500 grams of refined oil (75 grams consumed),

[Seasoning]: a. Appropriate amount of salt, 2 tbsp of starch b. 3 tbsp of broth, 1 tsp of water starch, 2 tbsp of cooking wine, 1 tsp of pepper c. Appropriate amount of salt, monosodium glutamate, and sugar
[Method]: Take grass carp, remove scales, gills and viscera, wash, remove head and tail, remove fish meat, cut off main bone, peel off skin, cut into shredded fish about 5 cm thick and 6 cm long, add seasoning A, Egg whites, grasp and mix well.

Cut the heart of tender celery into 9 cm long and 3 cm thick shreds; shred pickled peppers; wash and cut green onions into short sections.

Put oil in the pot, heat it to [-]% heat, add shredded fish and celery, slide it gently with chopsticks, pour it into a colander to drain the oil.

Leave the remaining oil in the pot, add shredded pickled peppers and shallots and sauté until fragrant, add shredded fish and shredded celery, cook in seasoning B that has been mixed thoroughly, quickly stir fry evenly, and serve.

Smart material change!

Fish heads, bones, and spines can be washed and boiled with water to make soup. Remove the bone spines and serve with tofu, shiitake mushrooms, cabbage, etc. to make soup. The taste is very delicious.

Grass carp is not used, and some fish with tighter flesh and white color can also be used instead.

Instead of celery, mung bean sprouts, leeks, white chrysanthemums (heart removed), magnolia flowers, and garlic sprouts can be used instead, all of which have unique flavors.

One green and one white self-cleaning, simple, salty and delicious home-cooked diced catfish

[Materials]: 1 catfish (about 750 grams), 1 egg white, 50 grams each of winter bamboo shoots and green peas, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 sweet pickled pepper, 500 grams of refined oil (about 100 g)
[Seasoning]: a: 2 tablespoons of lard, 1 tablespoon of dry fine starch, 1 egg white b: 3 tablespoons of broth, 1 tablespoon of cooking wine, half a teaspoon of pepper, half a teaspoon of sugar, 1 water starch big spoon
[Method]: Remove the bones, skin and thorns of catfish, cut into cubes, add salt and egg white, mix well, marinate for 5 minutes; chop green onions into cubes; chop ginger into pieces; chop garlic into cubes; chop pickled peppers into cubes; chop winter bamboo shoots into cubes, mix with green peas Put them together in a pot of boiling water, blanch them, quickly pick them up, and drain.

Put the melted lard in the pot and heat it up, add the diced fish and fry until cooked, then pour it into a colander to drain the oil.

Leave the remaining oil in the pot, heat it to [-]% heat, add the diced pickled peppers and stir fry for a few times, add minced ginger and minced garlic and sauté until fragrant, then add diced fish and diced green onions and stir well, add seasoning B and stir well, collect the juice That's it.

The taste can also be changed like this!
People who like spicy food can add dried chili or green pepper and stir-fry, which is not only fragrant and delicious, but also fresh and spicy.People who like sweet and sour food can also increase the amount of sugar in the sauce and add some white vinegar. Southerners and children love it very much.

Master makes it easy!
Remove the fish skull, fish bones, and then remove the fish skin and belly for other purposes.For example, after boiling soup, adding vegetables, tofu and the like are all delicious.

Xiangpiao Kitchen Wai Chives Stir-fried Sea Intestine Oyster Sauce Flavor

[Materials]: 200 grams of sea sausage, 100 grams of chives, 1 coriander, 1 piece of ginger, 3 cloves of garlic, 3 pickled peppers, 75 grams of refined oil

[Seasoning]: 1 tbsp water starch, 2 tbsp stock, 1 tbsp oyster sauce, 1 tsp pepper, a little chicken stock, some salt
[Method]: Wash the sea sausage, blanch it in boiling water, remove it quickly, and drain the water; wash the chives, cut into 5 cm long sections; cut coriander stalks, pickled peppers, and ginger into shreds; smash the garlic.

Mix oyster sauce, salt, pepper, chicken essence, broth, and water starch into a sauce.

Heat the oil pan to 2% heat, add shredded pickled peppers, shredded ginger, and garlic and sauté until fragrant, add chives and sauté for a few times, then add sea sausage and coriander and stir well, add the sauce in method [-], stir well and serve Can.

Master Made Easy

When cooking dishes, the amount of oil should not be too much, the sauce should be tightened, and the action should be fast, otherwise the quality will be old and watery.

Sea sausage is a long cylindrical mollusk, hairless and spineless, pale yellow in color.Some people call sea sausage "the best fresh product". It is reported that the nutritional value of sea sausage is not inferior to that of sea cucumber.

Smart material change!

Blanch the sea sausage in 90°C water for about 8 seconds, then remove and drain the water, put the minced garlic in a pan that has been heated to [-]% heat and sauté until fragrant, add the sea sausage, stir evenly and take it out of the pan, it’s easy to cook A good garlic sea sausage.You can also try to make sea sausage-based dishes such as fried sea sausage with leek, fried sea sausage with minced meat, and sautéed sea sausage with old vinegar.But try to put as little or no MSG as possible, because the sea sausage itself already has umami.

Experience the thrill of exploding on the tip of the tongue Spicy double pepper fried hairtail

[Materials]: 1 hairtail, 1 green pepper, 1 red pepper, 1 green garlic sprout, 4 spring onion, 500 ginger, 100 garlic cloves, [-] grams of refined oil (about [-] grams)
[Seasoning]: 2 dried chilies, 8 peppercorns, 1 small bowl of starch, 2 tsp cooking wine, 1 tsp sesame oil, appropriate amount of salt and monosodium glutamate
[Method]: Cut green peppers and red peppers into small pieces; cut dried peppers into small rings; smash garlic; slice ginger;

Remove the head, tail, fins and viscera of the hairtail, cut it into diamond-shaped short joints, mix well with salt and wash it, put it in a bowl, add cooking wine, sliced ​​ginger, and sliced ​​green onion and marinate for 10 minutes, remove the green onion and ginger, and wrap it in starch , fry in a [-]% hot oil pan until golden brown, remove and drain the oil.

Leave the remaining oil in the pot, heat it to [-]% heat, add dried chili and Chinese prickly ash to fry until fragrant, add garlic, green garlic sprouts, green pepper, red pepper, stir fry for a few times, then add octopus, salt, and monosodium glutamate and fry until tasty, pour over Just add sesame oil.

The taste can also be changed like this!
Put the octopus in the oil, sauté the scallions, ginger, and garlic, stir fry the octopus evenly, add soy sauce, salt, broth, monosodium glutamate, coriander and other seasonings, simmer until the octopus tastes good, and collect the juice on high heat. A simple and delicious dish The braised octopus is out of the pan!
Master makes it easy!
The spiciness can highlight the umami taste of the seafood, but it should be noted that the spiciness should not be too strong, otherwise it will make the tongue numb to the umami taste.

Do not scrape off the scales and silvery white oil of hairtail, because it contains 6 thioguanine, which has therapeutic effect on adjuvant treatment of leukemia, gastric cancer and lymphoma.

Practicing Home Cooking Homestyle Dried Fried Shredded Eel
[Materials]: 4 fresh eel slices, 100 grams each of parsley and winter bamboo shoots, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 100 grams of refined oil

[Seasoning]: 3 tbsp bean paste, 1 tsp vinegar, 1 tsp sesame oil, appropriate amount of salt and monosodium glutamate
[Method]: Peel the winter bamboo shoots, wash them, and cut into shreds; chop the bean paste finely; shred ginger, green onion, and garlic.

Wash the parsley, cut it into long pieces, put it in boiling water for a while, quickly remove it, and drain the water.

Clean the mucus of the eel and cut it into thick shreds with a straight knife.

Put oil in the pot, heat it to [-]% heat, put shredded ginger and garlic to saute until fragrant, put shredded eel, stir-fry the water, add bean paste and stir-fry the raw meat, add shredded winter bamboo shoots, parsley, salt, monosodium glutamate, Vinegar, shredded green onion, stir well, pour in sesame oil, sprinkle with shredded green onion.

The taste can also be changed like this!
Not only can eel be fried with tempeh, but it can also be served with tomato sauce.Wash the eel, shred it, marinate it with salt and cooking wine, coat it with starch, fry it in a pan until golden brown, add tomato sauce, sugar, water starch, mashed garlic and sesame oil and stir fry evenly.In addition, it is best to stir-fry the tomato sauce with hot oil before serving, because the tomato sauce has a little raw juice taste and a little sourness, which can be removed after frying with oil, and the dishes made are ruddy and bright, with a strong taste. Sweet and sour.

Master makes it easy!
Eel, commonly known as eel, has a smooth body without scales and is rich in nutrition.According to the determination of nutritionists, eel is the top grade for nourishing the brain and keeping fit.Eating eel also has an auxiliary therapeutic effect on rheumatoid arthritis.

Stir-fried eel with shredded eggplant soaked in oil Spicy flavor

[Materials]: About 400 grams of fresh eel slices, 100 grams of celery, 50 grams of dried eggplant, 1 green pepper, 1 green onion, 1 piece of ginger, 100 grams of refined oil

[Seasoning]: 5 dried chilies, 6 peppercorns, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, half a tablespoon of sesame oil, appropriate amount of salt and monosodium glutamate, half a teaspoon of pepper oil

[Method]: Wash the eel mucus, remove residual bones, cut into thick strips with a straight knife obliquely; cut dried chili into thick strips; smash green onions with a knife and cut into sections; shred ginger.

Wash the celery, remove the ribs, cut into sections, and then cut into thick shreds; wash the green pepper, and cut into thick shreds; soak the dried eggplant, wash it, and squeeze out the water.

Put oil in the pot, heat it to [-]% heat, fry the dried chili until fragrant, take out the dried chili, then add Chinese prickly ash to fry until fragrant, add shredded eel and stir-fry until the water is dry, add shredded ginger, cooking wine, and soy sauce to fry for color.

Finally, add dried eggplant and stir-fry to dry the water, add green pepper, celery, salt, and monosodium glutamate and stir-fry to taste, add fried shredded dried chili, shredded green onion, pepper oil and sesame oil and stir-fry well.

Master makes it easy!
Eels must be bought fresh, not dead eels.Because after the eel dies, the histidine contained in the body will quickly transform into a toxic substance, which can easily cause food poisoning after eating.Similarly, dead turtles and river crabs cannot be eaten.

Dried eggplant is easy to buy in the market, but if it is not prepared properly, it will affect the taste of the finished dish.The best way is to wash it with warm water first, and drain it.Cooking dried eggplant with fish and meat can absorb the aroma in the soup, which is more suitable for rice than when used in cold salad.

Smart material change!

Eel is an acidic food. It has a kind of mucus on its body, which is composed of mucin and polysaccharides, which can promote the absorption and synthesis of protein.The lotus root is an alkaline food, its mucus is composed of protein and contains a lot of dietary fiber.Therefore, eating eel and lotus root together is very good for nourishing the body.

The delicious taste that cannot be hidden is spicy and spicy
[Materials]: 500 grams of small loach, 1 green pepper, 1 red pepper, 1 piece of ginger, 3 cloves of garlic, 1 green onion, 500 grams of refined oil (about 100 grams consumed).

[Seasoning]: 1 tbsp crispy chili, 5 peppercorns, 3 tbsp starch, 2 tsp cooking wine, 1 tsp sesame oil, appropriate amount of salt and monosodium glutamate, wash green and red peppers, cut into small diamond-shaped pieces; use a knife for garlic Paibu; ginger slices; green onions cut into sections.

[Method]: Wash the small loach, marinate it with salt, cooking wine, ginger slices, and scallions, pick up the ginger and scallions, wrap it in starch, fry it in a [-]% hot oil pan, turn off the heat, and soak until the loach is soft , remove and drain the oil.

Leave the remaining oil in the pot, heat it to [-]% heat, put the pepper and sauté until fragrant, add garlic, green pepper, red pepper, fried loach, salt, monosodium glutamate, and stir fry evenly.

Finally, add chili crisps, stir well, and pour in sesame oil.

Master makes it easy!
To make this dish, you should choose loach with the same shape, so that it is easier to fry.When frying loach, stir fry quickly with high heat to avoid loss of umami taste.If you want to cook loach, you have to use a low fire to cook slowly, so that the taste is good.

Starch can not only make the taste of loach smoother, but also form a protective film on the outer skin of loach, which tightly seals the good taste, and the mouthful is fragrant and crispy when bitten down.

Chili Crisp is a leisure snack made of chili segments, peanuts, cornstarch, sesame and other materials. It uses vegetable oil, sugar, salt, chicken essence, green onion, cumin and other seasonings. It tastes spicy, crispy and chewy.
The taste can also be changed like this!
Preheat the steamer, wrap the marinated loach with Sichuan steamed meat rice noodles, put it on a plate, seal the plastic wrap, steam in the basket for 15 minutes, tear off the plastic wrap, pour hot oil, spray some white vinegar, and cook together The delicious "Flour Steamed Loach" is ready.

Simple and delicious fried crab shreds with savory and savory silver buds

[Materials]: 200 grams of crab sticks, 100 grams of mung bean sprouts, 1 coriander, 1 piece of ginger, 1 onion, 2 pickled peppers, 1 piece of pickled ginger, 75 grams of refined oil

[Seasoning]: 4 tbsp broth, half a small bowl of starch, 1 tsp pepper, a little chicken stock, 3 tbsp cooking wine, some salt
[Method]: Blanch crab sticks in boiling water, drain and tear into shreds; cut off both ends of bean sprouts; cut coriander stems into sections; cut ginger and green onion into thick shreds.

Shred pickled pepper and pickled ginger; salt, pepper, chicken essence, cooking wine, broth, and water starch to make a sauce.

Put oil in the pot and heat it up, add sliced ​​ginger and scallion and fry until fragrant, then add shredded crab, shredded pickled ginger, shredded pickled pepper and stir well.

Finally, add bean sprouts and stir-fry until cooked, add the sauce, stir-fry well and serve.

Smart material change!
(End of this chapter)