How to make sour bamboo shoots boiled fish, the homely practice of sour bamboo shoots boiled fish

Bring to a slight boil and add oil to the pan. After the fish broth is thickened, add salt, chicken essence and oyster sauce, turn on high heat with the remaining oil in the pot, rub the cooking wine and soy sauce all over the body and marinate for 15 minutes.

2. Boiled fish with sour bamboo shoots.

Ingredients. A pound of crucian carp.

Half a pound of sour bamboo shoots. Accessories. Salt. Essence of chicken.

Ginger. Wine.

Soy sauce. Oyster sauce.

Small red peppers. The steps of boiling fish with sour bamboo shoots.

After the fresh crucian carp is broken, cut the flower knife on both sides, with a little salt, fry the yellow side on both sides and then turn it over, and the fried fish is put out for later use.

Cut the sour bamboo shoots into strips and wash them with water until the water has no obvious sour taste.

Slice ginger, rub the pot with fresh ginger slices, do not touch the fish before the water is boiled, so as not to produce a fishy smell, put the sliced ginger, garlic, and diced chili peppers after stir-frying, put sour bamboo shoots, stir-fry for a while, and then put the fish.

Add boiling water to the pot, cover the fish body, when the oil is smoking, wipe the marinated fish slightly dry and put it into the pot to prevent it from sticking, put salt and soy sauce to taste, cover the pot and cook until the fish soup is thick.

Boiled fish with sour bamboo shoots. Ingredients.

A pound of crucian carp. Half a pound of sour bamboo shoots. Accessories. Salt.

Essence of chicken. Ginger.

Wine. Soy sauce.

Oyster sauce. Small red peppers.

The steps of boiling fish with sour bamboo shoots.

1.After the fresh crucian carp is broken, cut the knife on both sides, rub it with a little salt, cooking wine, and soy sauce and marinate for 15 minutes.

2.Slice ginger, wipe the pan with fresh ginger slices to prevent sticking to the pan, put oil in the pan after heating, when the oil is smoking, wipe the marinated fish slightly dry and put it in the pot, fry the yellow side on both sides and then turn it over, and put the fried fish out for later use.

3.Cut the sour bamboo shoots into strips, wash them with water until the water has no obvious sour taste, turn on the high heat with the remaining oil in the pot, put the sliced ginger, garlic, and diced chili peppers after stir-frying, and then put the fish after stir-frying for a while.

4.Add boiling water to the pot, do not pass the fish body, add salt and soy sauce to taste, cover the pot and cook until the fish soup is thick, do not move the fish before the water boils, so as not to produce a fishy smell. Once the fish broth is thickened, add salt, chicken essence and oyster sauce, and bring to a slight boil.

Ingredients: grass carp head, pickled bamboo shoots, oil, salt, chives, ginger, cooking wine, pepper.

Steps. 1. Heat the oil in the pan, heat the fish head in the oil, and fry the yellow on both sides.

Steps. 2. Stir the green onion, ginger and garlic until fragrant.

Steps. 3. Stir-fry the sour bamboo shoots.

Steps. Fourth, add a little cooking wine to remove the fish.

Steps. 5. Add an appropriate amount of boiling water, cover and cook over high heat for 10 minutes, then turn to low heat and cook for 20 minutes.

Steps. 6. The sour bamboo shoots have a salty taste, add an appropriate amount of salt to taste.

Steps. 7. Add some pepper.

Steps. 8. Add minced green onions and bring to a boil.

Steps. 9. The head of the sour bamboo shoots is ready, and the finished product is shown in the figure below.

Sour bamboo shoots boiled fish, copy Yunnan Dai famous dish, sour bamboo shoots are made of tender bamboo shoots unearthed in the summer of bai, cut into shreds, and then add salt, spicy seeds and other dao pickled into a sour taste. Boiled fish with sour bamboo shoots: 500g of silver carp, 100g of sour bamboo shoots, first fry the sour bamboo shoots on the oil pan for a while, put in an appropriate amount of water to make soup, and then add the fish meat that is washed and cut into pieces after the water is boiled, and it can be eaten when cooked.

Sour bamboo shoots can cover up the fishy smell of fish, and at the same time have the fragrance and sour taste of clear bamboo shoots, the vegetable is sour and delicious, and it is very appetizing.

Step 11Tilapia is thawed and cleaned and cut into large pieces. Add ginger slices, salt, and sweet.

A little two-pot head grasp genus.

Marinate for a while.

Step 22 of the practice of boiling fish with sour bamboo shootsCut the ginger, garlic, red pepper and coriander for later use.

Step 33 of the practice of boiling fish with sour bamboo shootsPrepare a packet of dai-flavored sour bamboo shoots.

Step 44 of the practice of boiling fish with sour bamboo shootsTake a pot, put in an appropriate amount of water, put in the sour bamboo shoots and cook.

Step 55Heat oil in a frying pan and fry the fish pieces on both sides.

Step 66Fry the fish pieces and set them aside, add ginger and garlic to stir until fragrant.

Step 77Pour in the boiled bamboo shoot soup and boil.

Seven or eight minutes.

Step 88Add salt to taste.

Step 99Add chili pepper, pepper powder, and monosodium glutamate.

Step 1010Turn off the heat and sprinkle with Burmese coriander and stir well.

The preparation of boiled fish with sour bamboo shoots is as follows.

1. Prepare fish and peppers.

Chop the ginger, sour bamboo shoots, and green onions.

2. Put the fish, chili, ginger, salt, cornstarch, soy sauce, rice wine, and a little oil into it, mix well, and marinate for 5 minutes.

3. Put sour bamboo shoots in the pot and fry them slightly to dry the water, so as to make the fish more sour and bamboo shoots.

4. Put oil and stir-fry the sour bamboo shoots, and quickly turn a few times to fry the fish for 5 minutes at the first time.

Material. Salmon 1 slice of sour bamboo shoots, appropriate amount.

Method. Wash the salmon and rub it dry. Shred the bamboo shoots. Finely chop the garlic. Finely chop the peppers. Prepare soy sauce. Sugar. Water. Rice wine (I ran out of rice wine and replaced it with white wine).

Fry the salmon until golden brown on the surface.

Add minced garlic. Add the sour bamboo shoots and slam it.

Add about 3 tablespoons of rice wine.

Add about 2 tbsp soy sauce and 1 tbsp water.

Add 1 teaspoon of sugar.

Mix the ingredients slightly.

Cover the pan and simmer until cooked.

Open the lid of the pot, turn over the chili pepper and simmer it again, let the fish suck the soup and start the pot.

Finish the plate

Material. Salmon 1 slice of sour bamboo shoots, appropriate amount.

Method. Wash the salmon and wipe dry. The sour bamboo shoots are cut into silk.

Finely chop the garlic. Finely chop the peppers. Prepare soy sauce.

Sugar. Water. Rice wine (I use up the rice and replace it with white wine) Fry the salmon until the surface is golden Add minced garlic Add shredded sour bamboo shoots Add about 3 tablespoons of rice wine Add about 2 tablespoons of soy sauce and 1 tablespoon of water Add 1 teaspoon of sugar Mix the ingredients slightly Cover the pot and simmer until cooked Open the lid, turn over the chili pepper and let the fish suck the soup and start the pot Complete the plate and serve.

Method. Wash the salmon and wipe dry. Shred the bamboo shoots. Finely chop the garlic. Finely chop the peppers. Prepare soy sauce. Sugar. Water. Rice wine (I ran out of rice wine and replaced it with white wine).

Fry the salmon until golden brown on the surface.

Add minced garlic. Add the sour bamboo shoots.

Add about 3 tablespoons of rice wine.

Add about 2 tbsp soy sauce and 1 tbsp water.

Add 1 small mould of sugar to the bald spoon.

Mix the ingredients slightly.

Cover the pan and simmer until the mold is cooked.

Open the lid of the pot, turn over the pepper with Dan Ma, and let the fish suck the soup and start the pot.

Finish serving and serve.

1. Ingredients: a piece of herring in the middle section, a winter bamboo shoot, and an appropriate amount of shiitake mushrooms.

2. Ingredients: Take egg white, edible oil, cooking wine, salt, monosodium glutamate, corn starch and water starch for one egg.

3. Cut the fish into two first, remove the fish bones and skin, cut it into thin slices obliquely, put it in a bowl, mix it with salt, monosodium glutamate, egg white, corn starch and starch, and put it in the refrigerator for about half an hour; Cut the shiitake mushrooms into thin slices, peel and cut the winter bamboo shoots into thin slices, add a small amount of salt to boiling water and cook for about 2 minutes, remove and soak in water until cool for later use.

4. Put the pot on the stove, pour in an appropriate amount of cooking oil, when it is hot to 30%, put the marinated fish fillets into the oil pan one by one, fry until both sides are light yellow, remove the drained oil and put it in the plate for later use; Leave a little oil in the pot, heat it, add the ginger shreds to stir up the fragrance, and then put the soaked winter bamboo shoots and mushroom slices into the pot and stir-fry for about 2 minutes, then put them out for later use.

5. Pour a small amount of oil into the pot, pour in cooking wine, add water, salt and monosodium glutamate, pour in the water starch and cook it into a thin thickener after boiling, immediately pour the fish fillets, winter bamboo shoots and mushroom slices into the pot and stir-fry evenly, pour a few drops of sesame oil on the plate.

Sour bamboo shoots stewed fish head is a very common home cooking, this dish is extremely simple, if you want to try to make sour bamboo shoots stewed fish head, first we need to prepare about a pound of fish head, and then prepare an appropriate amount of sour bamboo shoots, a number of Chaotian peppers, an appropriate amount of cooking wine, cooking oil, ginger, salt, sugar, soy sauce and starch. <>

First of all, we clean the prepared fish head, clean the fish head and split it in half, put the cleaned fish head into the container, add chili pepper, ginger shreds, cooking oil, starch, cooking wine and edible salt, wear disposable gloves, stir evenly and put aside to marinate for about 20 minutes, so that the fish head is more flavorful. During the time of marinating the fish head, we can process the sour bamboo shoots, clean them all, and then cut them into thin slices. <>

Once the fish head is marinated, add some sour bamboo shoots to it, then stir well and put it directly on a plate. After the water in the pot boils, put the plate with the fish head in it and steam it over high heat for about 8 to 10 minutes. After steaming, we pour a small amount of light soy sauce on top of the fish head, and then it is ready to cook, so that the fish head with very delicious sour bamboo shoots is done.

There will also be skills when making this dish, first of all, you must clean the taro, especially the contents of the fish gills, otherwise the fishy smell will be particularly strong. Secondly, don't put too much sour bamboo shoots, otherwise it will cover the umami of the fish head. Another is to pay attention to the marinating time, when marinating the fish head, the time can be appropriately longer, otherwise it will not be flavorful.

In general, the method of this dish is extremely simple, and the sour bamboo shoots stewed fish head made according to the above method are very tender. You can usually make some for your children at home, because the protein content and calcium content in the delicious food are relatively high.

First of all, we need to put the fish head in the pot, steam it for about 20 minutes, and then put in some sour bamboo shoots, and at the same time, we should also prepare some seasoning flavor, and we must make the taste sweeter, so that the taste can be better.

The method of making it is to heat the oil, put the cut bamboo shoots into the pot and stir-fry, then add water to the pot, then put the fish head into the pot, put in the chili, add the green onion, ginger and garlic, add the dark soy sauce, and then cover the pot and simmer for 20 minutes.

First of all, the fish head should be cleaned, the fish head should be cut into the pot and the oil should be boiled, the green onion, ginger and garlic should be stir-fried, the fish head should be put in, the appropriate amount of salt should be added, the sour bamboo shoots should be put in, and boiled for about half an hour.

Everyone who has eaten snail noodles should know that sour bamboo shoots, this kind of smelly and fragrant existence, some people just like to eat it very much, so how to make sour bamboo shoots delicious? Let's find out with me.

How to make sour bamboo shoots delicious.

1. Cut off the old part of the bamboo shoots, peel off the bamboo shoots, and shred the bamboo shoots.

2. After the bamboo shoots are processed, add raw water or filtered water, submerge the bamboo shoots, and press something on them to ensure that the bamboo shoots are all under the water surface.

3. After 24 hours of sourness, the bamboo shoots have a sour taste, pour out the water in which the bamboo shoots are soaked and add salt.

4. After the salt is stirred evenly, the water will come out again, press the bamboo shoots tightly, and leave them at room temperature for 24 hours.

After a few hours, you must press it tightly, pour out more water, keep a little water on the surface, or sprinkle some salt.

An authentic practice of sour bamboo shoots.

1. First of all, the plates and jars used to soak sour bamboo shoots should be strictly controlled oil, and it is best to remove bacteria through sun exposure, but they should be thoroughly cooled after exposure before they can be used.

2. Boil a pot of water, turn off the heat after boiling, and let it cool naturally. It is best to use cenote water for water, not pure water, which has no active substances and cannot be used. Tap water is acceptable, but be sure to boil it and let it cool.

3. Cut the bamboo shoots back at the top, and then make a vertical knife, and soon the bamboo shoots can be completely peeled off to reveal the bamboo shoots inside.

4. Cut the bamboo shoots directly into the desired size, and strictly control the oil on the knife and plate of the cutting.

5. Put the cut bamboo shoots in a container that can be sealed.

6. Pour in the cool boiling water, seal it well, and wait for a few days to eat natural sour bamboo shoots.

Why do sour bamboo shoots smell stinky?

Sour bamboo shoots will smell because of the taste during the fermentation process. There is no need to add liquor in the process of sour bamboo shoots, but the container must be scalded with boiling water in advance, and the reverse buckle is exposed to the sun to sterilize, and the saliva of the kimchi jar is tightly sealed, and it can be eaten in half a month. Speaking of which, sour bamboo shoots can be regarded as something that has been precipitated by some history.

The Ming man Gu Ji recorded a passage of sour bamboo shoots produced on Hainan Island in the "Haicha Yulu": "The sour bamboo shoots are as big as an arm, pick them until they are soaked in boiling soup to make bitter water, soak them in cold well water for two or three days, take them out, they are like silk, and the vinegar is boiled and edible." Good deeds are brought into Zhongzhou and become rare ......In addition, Vietnam, which is connected to the mountains and rivers of Guangxi, also likes to eat sour bamboo shoots, and produces a kind of bamboo shoots pickled in black bean sauce.

The bamboo shoots produced in the north of Guangxi, some of which weigh more than ten catties, have the natural conditions for soaking sour bamboo shoots.

How long can sour bamboo shoots last.

If the sour bamboo shoots are sealed and stored without touching the oil, they can be stored for a year, and if they are sour bamboo shoots that have been exposed to air, it is recommended to put them in the refrigerator and consume them within a week. Sour bamboo shoots are fresh and refreshing, can be eaten raw, and cooked, sour bamboo shoots ferment to produce sour lactic acid bacteria, which can not only promote appetite, but also promote the decomposition and absorption of protein in the gastrointestinal tract, and have a very good appetizing and healthy food effect.

How to make sour bamboo shoot fish delicious? Sour bamboo shoots are pickled from bamboo shoots, do they have a different taste, many people love to eat sour bamboo shoots, so how to make sour bamboo shoots and fish delicious? Let's take a look.

Method 1

Ingredients: 1 fish, sour bamboo shoots, green onion and ginger, sugar, soy sauce, water, cooking wine, chili pepper. A fish, wipe dry.

Fry the fish. Prepare sour bamboo shoots, green onion and ginger. Put oil in the pot, add green onion and ginger to stir-fry until fragrant, then add sour bamboo shoots slightly, add sugar, light soy sauce, water, rice wine, and then put the fried fish into the soup and cook for a few minutes.

When the soup is rarely dry, it is OK. Add a little pepper to strengthen the spleen and appetize. 650g of autumn fish, 300g of sour bamboo shoots, 250g of tomatoes, 100g of red pepper (small red pepper), 1 shallot, 5 cloves of garlic, 5 slices of ginger, appropriate light soy sauce, old rock sugar.

The fish bought at the market is well processed, evenly smeared with salt on both sides, and set aside. Wash the bamboo shoots, dry them and set them aside. Slice the shallots, slice the ginger, chop the garlic, cut the raw pepper into strips, and cut the tomato hob into pieces.

Spare the pot batter, do not need to put oil, first fry the sour bamboo shoots to dry the water, and then put the oil, add salt and stir-fry, and fry into an aroma. (Friends who like to eat sour can do not need to fry so dry), wash the salt off the tilapia, control the water, and then do not stick to the pan to boil the oil, put the fish down to fry, cut until golden brown on both sides, shovel out and put it in the dish for later use. Do not stick to the pan to boil oil, add ginger slices, minced garlic, green onions to stir-fry, then take refuge in Chaotian pepper, stir-fry and then put diced tomatoes, stir-fry the juice and put sour bamboo shoots together, and finally put old rock sugar and light soy sauce seasoning.

After all the raw materials are fried, put a moderate amount of water, boil the soup, boil the soup and put the fish down to simmer and collect the juice, you can shovel it out, and the delicious sour bamboo shoot fish will be carried out. <>

Practice 2

Ingredients: 1 tilapia, 300 grams of sour bamboo shoots, 2 garlic roots, 1 tomato, 6 cloves of garlic, 1 piece of ginger, appropriate chili pepper, 30 grams of soybean paste, 15 grams of oyster sauce, appropriate soy sauce, appropriate amount of salt, a small amount of chicken essence.

Take off the tip of the sour bamboo shoots (shredded bamboo shoots) and rinse it with tap water, cut it into slices and rinse it again with tap water to control the moisture. There is no need to put oil in the pot, medium and low heat, first fry the water of the sour shoots, fry as much as possible, the pot that holds the spare fried fish must be brushed neatly, put the catfish in the hot pot with cold oil, fry on low heat until the fish skin is browned, turn over and fry again after 2 minutes, so that the fish fillets are not easy to break, the material is cut completely, leave the bottom oil in the pot, put the garlic, chili, ginger, soybean paste into the stir-fry, add tomatoes, sour shoots, oyster sauce, soy sauce, stir-fry, add salt, moderate water, put in the fish, simmer in Chinese fire for 7 minutes, put in garlic leaves, Stir-fry the chicken essence from the pan.