The glutinous fish fillet is a famous special dish in Beijing, China. It belongs to Beijing cuisine and also Shandong cuisine.
Diners from the north and the south admire it. The famous big restaurants in Beijing are good at using fragrant glutinous rice. There are two reasons: one is that northern cuisine uses more methods of popping and smashing, which is conducive to maintaining the aroma of the bad; the second is “the capital is the first good area, and the five places are mixed”. There is an opportunity to learn from the cooking skills of various regions, so they are good at using the fragrant. .
Materials
Ingredients: 125 grams of mullet
Ingredients: 15 grams of fungus (water hair), 25 grams of egg white, 5 grams of starch (broad beans)
Seasoning: 20 grams of lees, 10 grams of white sugar, 5 grams of ginger juice, 1 gram of salt, 30 grams of lard (refined)
Cooking method one:
- Slaughter the mullet, take the fish meat and soak it in cold water for 2 hours (to make the meat tender and white), remove and drain;
- Cut the drained fish into 2.6 cm square and 0.17 cm thick slices with a blade slope;
- Grab the fish slices with egg white and wet starch to homogenize;
- Put the wok on a low heat, pour the cooked lard and cook until it is 40% hot, that is, when it is just white soaking, put the fish fillets into the pan one by one, spread them with chopsticks, and don’t make them stick together. Slide it to maturity, pour it into a colander to drain off the oil;
- Put the water-fat fungus in boiling water and scald it, remove it and place it in a soup plate;
- Put the chicken broth, ginger juice, refined salt and white sugar into the soup spoon, boil it over high heat, add the fish fillets, skim the foam, and pour the fragrant vinasse;
- Then mix 4 grams of wet starch with 5 grams of water, and slowly pour it into the soup to mix the starch juice with the soup evenly;
- Then, pour 5 grams of cooked lard along the side of the spoon, then pour 5 grams of cooked lard after turning the spoon, and pour it into the soup plate with fungus. Serve.
Production tips:
The Jinghua-style famous dish of this cuisine requires the fish fillet to be white and tender, and the gorgon juice is light golden yellow, not thick and not thin. The taste is sweet and salty, and salty and fresh, with a strong aroma. Pay special attention to:
- Utensils, containers, soups, oils, condiments, etc. must be clean without any dregs and black spots; 2. The fish fillets must not be too long in the oil or the soup spoon;
- Do not boil the soup spoon in a big pot when it is on the fire;
- The fragrant trough wine must not be put first, it can only be put before eating the gorgon;
- Eating gorgon must be even, and the wet starch must be appropriate to the water, neither too thin nor too thick.
Cooking method two：
Food introduction: Shandong recipe of glutinous fish fillet Shandong cuisine. Its characteristic fish fillet is soft and delicious, tastes fresh and fragrant, and attractive in color.
Materials:
Ingredients: Choose fresh and clean mud carp (or herring)
Accessories: egg white, water made fungus, special fragrant lees, refined salt, white sugar, chicken broth, chicken fat, wet starch, peanut oil
Production Method:
- Cut the fish slices into about one inch slices, and use refined salt, egg white, monosodium glutamate, and wet starch slurry;
- After the peanut oil is heated until it is warm, put the mashed fish fillets into the oil pan one by one, stir and slide to remove the empty oil;
- The fungus is drenched in boiling water, and then remove the water to control it. Put the chicken broth, salt, monosodium glutamate, and sugar in a soup pot and heat up, and put in the fish fillets. After the soup is slightly boiled, add the fragrant vinasse, thicken, and pour in chicken oil, put it on a plate and drag it on the fungus.
