What kind of sauerkraut is delicious to make sauerkraut fish?

The best sauerkraut to make sauerkraut fish is Sichuan rice, and it is best to make a new meal back then, and the sauerkraut fish that comes out of this way is more delicious, because the new sauerkraut tastes better. So make sauerkraut fish with fresh sauerkraut. It's more delicious.

Sauerkraut fish made with pickled cabbage is more delicious. The taste of the sauerkraut fish head made by other sauerkraut is not as delicious as this.

Sauerkraut fish is generally made with grass carp as the main ingredient and cooked with kimchi and other ingredients. This is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques. Popular in the 90s of the last century, it is one of the pioneers of Chongqing Jianghu cuisine.

Here's a quick rundown of how to make itSauerkraut fishIt's delicious.

Ingredients for sauerkraut fish:1 grass carp 1250 grams, 200 grams of sauerkraut, 15 grams of ginger, 1 gram of monosodium glutamate, 10 grams of garlic, 2 egg whites, 15 grams of soaked red pepper, 1500 grams of fresh soup, 5 grams of Sichuan salt, 50 grams of mixed oil, 3 grams of pepper, 15 grams of cooking wine, 1 gram of Sichuan pepper.

Preparation of sauerkraut fish:

1. The grass carp is cut and killed, the scales, fins, gills and internal organs are washed, and the fish meat is opened with two blades, and the fish head is split and the fish bones are chopped.

Centimeter-sized blocks.

2. Wash the sauerkraut slightly and cut it into short sections. Peel the garlic into cloves and wash it, wash the ginger and cut it into slices, soak the red pepper and grind it into fine powder.

3. Put the pot on the fire, boil the oil until it is hot, put garlic cloves, ginger slices, and peppercorns to burst out the fragrance, and then stir-fry the sauerkraut, mix with fresh soup and boil, boil the fish head and fish bone pieces with a fierce fire, beat all the foam, cook the cooking wine, season with salt and pepper in Xiachuan, and continue to boil.

4. Cut the fish into a 3 mm thick fish fillet with skin, put it into a bowl, use Sichuan salt, cooking wine, and monosodium glutamate to taste, then break the egg shell, pour in the egg white, mix well to make the fish fillet wrapped in a layer of egg white, and then gradually shake the fish fillet and put it into the boiling fish soup pot.

5. Put another pot on the fire, when the oil is boiled until it is hot, then stir-fry the chili pepper powder to bring out the fragrance, and then quickly pour it into the soup pot and cook for a few minutes until the fish is broken.

Edible value:

1. Grass carp is rich in unsaturated fatty acids and rich selenium, which is not only beneficial to blood circulation, but also has the effect of anti-aging and beauty, and also has a certain prevention and treatment effect on tumors.

2. Another major ingredient in sauerkraut fish is sauerkraut, the lactic acid in sauerkraut can be appetizing and refreshing, sober up and greasy, and have the effect of enhancing appetite and helping digestion. At the same time, it can also promote the body's absorption of iron. Sauerkraut should not be eaten too much, and you need to arrange your diet reasonably, after all, the nitrite contained in sauerkraut is harmful to the human body.

Generally speaking, as long as the fish to make sauerkraut fish can be selected delicate freshwater fish, combined with this principle, the range of choices is very wide, common grass carp, silver carp, black fish, herring, sea bass can be used to make sauerkraut fish.

There are fewer carp bones, and it is suitable for slicing, but the earthy smell is heavier, and it is necessary to pay attention to removing the smell when doing it.

The earthy smell of grass carp is similar to that of carp, but the meat quality is more delicate than that of carp, and it is the most commonly used fish in restaurants!

The meat of the black fish is tender, and the black fish is born with a sticky thing, which can protect the meat from breaking, and the meat is more tender to eat!

Perch is more expensive, and it is generally best to use perch if there are conditions, because the meat quality of perch is more elastic and not easy to disperse, and perch is much smaller than other fish compared to its earthy smell, and the meat quality of perch is more, and it is fat, and there are not many spines, which is very suitable for sauerkraut fish!

It depends on what kind of fish you like to eat the most. Generally speaking, the meaty one must be. Grass carp!

A more advanced grass carp, we call him Wanyu. That kind of green fish is the best. If it's a fish head, I think it's even more delicious, and I like to eat it with sauerkraut with that kind of stupid head.

It's very delicious, a fish head is a few catties, that's good!

According to personal delicious mouth and life experience, sauerkraut fish is still the best to use grass carp to make it. Because the meat quality of grass carp has a certain toughness, it is not easy to cook rotten, and it is also easy to taste, too delicate fish meat is not suitable for sauerkraut fish, the only drawback is that there are a little too many grass carp bones, and it will be better to buy large strips if you want to buy them. The sauerkraut fish made with grass carp tastes so good that it must appear on our dinner table once a week.

Grass carp, black fish, and catfish are all OK. Here's why:

1. It is best to choose grass carp, black fish, catfish, this kind of meat is thick and has few spines, and there are not many spines in the grass carp meat, which is suitable for families with children to eat together.

2.Sauerkraut should also be bought, otherwise there is a strange taste, if it is pickled at home is the best, good sauerkraut should also be blanched, remove the astringency of pickled vegetables, it will be more crisp.

3.If you go to the vegetable market to buy grass carp, you can ask the people in the vegetable market to help cut the fish into slices, which is convenient for making sauerkraut fish, and go back to get it yourself.

4. A very important step in buying back the fish fillet is to be scrubbed with salt, which can make the water of the fish fillet drop some of it, and the fish meat is firm and elastic. It is not easy to break, wash the sewage, change the water three times, the fish fillet is tender and white and transparent, marinate the fish fillet, put all the ingredients, and massage it with your hands for a while.

5.Cook the fish fillet on the highest heat, and when you put the fish fillet into it, you must be quick with your hands and feet, and strive to finish it within 10 seconds, then cover the lid and boil. At this time, the fillets are super creamy.

6.Put some millet pepper in the sauerkraut fish and chop it, the taste will be one more level, I think it is a kind of light if you don't put it, it's delicious, and you can add vermicelli, udon noodles and so on, which is also good.

This depends on personal taste preferences, such as crucian carp, grass carp, and talented fish, you can make sauerkraut fish. But as far as I'm concerned, what I'm more comfortable with is the sauerkraut fish made of grass carp, and the earthy smell of the fish is a little stronger. But the crucian carp has a little more spines and is difficult to remove.

To make sauerkraut fish, the best and most suitable is grass carp. Sauerkraut fish is made with grass carp as the main ingredient, cooked with kimchi and other ingredients, and the taste is sour and spicy; Fish is rich in high-quality protein, which can provide people with rich protein, minerals and other nutrients; The lactic acid in sauerkraut can promote the body's absorption of iron and can also increase a person's appetite.

Sauerkraut fish is often made of freshwater fish such as grass carp, black fish, and silver carp as the main ingredient, and is cooked with sauerkraut and other ingredients, which is sour and spicy and delicious to increase appetite.

There are various legends about the origin of sauerkraut fish.

Legend 1: Sauerkraut fish began in Jiangjin in Chongqing, Jiangcun fishing boats, fishermen sell big fish for money, use small fish and farmers to exchange sauerkraut to eat, fishermen will sauerkraut and fresh fish together into soup, delicious, and then gradually become popular.

Sauerkraut fish is best served with grass carp, and the fish should be cut into thin slices. Add egg whites and starch to grasp well, and the fish will be smooth, tender and tastier.

Perch is more expensive, generally there are conditions to use perch, because the meat quality of perch is more elastic, not easy to disperse, and perch compared with other fish compared to its earthy smell is much smaller, perch meat is more, and fat, not many spines, very suitable for sauerkraut fish, I like it very much!

Sauerkraut fish is more delicious when made with grass carp, grass carp has fewer bones, thick flesh and less fishy smell, and the sauerkraut fish used to make it tastes good.

Sauerkraut fish is the most delicious made with black fish, the meat of black fish is delicious and tender, and it is the most suitable for making sauerkraut fish.

Sauerkraut fish with grass carp, crucian carp can be used, and black fish can also be used, which are particularly delicious.

Sauerkraut fish, in fact, I think it is more delicious to use carp to make it, carp and grass carp taste better, and more tender, but depending on the personal like grass carp, there are more spines to eat more carefully.

I think the fish made from sauerkraut fish is more delicate and delicious, and I make it tastes pretty good, very delicious.

Sauerkraut fish is best eaten with grass carp. Grass carp are big. The meat is tender and tender. It's very tasty to make.

I think it's better to make sauerkraut fish with Qingjiang fish or black fish.

I think that sauerkraut fish is generally delicious when we make sauerkraut fish with grass carp, because grass carp is cut into slices and cooked very tender, because I also use grass carp to make sauerkraut fish every time.

Fish with fewer spines, whether it is lake fish or river fish, should be selected with less spines and tender meat, and the taste is very important, so the fish that can be used for sauerkraut fish are as follows, grass carp, silver carp, black fish, halolapiais and other fish with thick flesh and less spines. Considering the taste, the meat is delicious, and it is also a test of knife work when doing it, the knife blade fish should be fast and accurate, and the fish fillet can be the size of a palm, so that when cooking, the fish is heated, and the flavor area is relatively uniform. Hesitation and slowness will reduce the deliciousness of the meat by a level, and the knife must be sharpened before going under the knife.

Then it's time to start cooking. Sauerkraut fish is made with fish with few spines.

What is the best fish to make with sauerkraut fish? For sauerkraut fish, I think it's best to use grass carp because the meat quality of grass carp is better and there are fewer spines. Sky.

The white lotus is delicious. It doesn't matter what fish you have, the main thing is how good your technique is.

The one who watched the tea took the tea and ate it. Guo Shuban said: "Mrs. Jin has always been in the house, when did you come to Jiangnan?"

Although it was 'really fake', he also lost a few taels of silver. I was bored at home, because Mr. Yun Si Xun was an old friend of Beijing, so I came to Yangzhou to see him, and I recommended him on the box and sent a few hundred taels of silver.

The sauerkraut of sauerkraut fish is mainly made with a type of sauerkraut called kimchi, also known as capers. It is a sour and spicy cured vegetable made from soybeans, adzuki beans, or other legumes. The sauerkraut used in sauerkraut fish is mainly made of soybeans and is made in the following way:

1.Soak the soybeans and cook until they are eight ripe, then set aside.

2.Flatten the soybeans and place them in a huge vat, adding salt, sugar, rice bran, red pepper and other condiments and mixing well.

3.The mixed beans are fermented together with the condiments, and fermented at a certain temperature for 3-7 days, and the longer the fermented sauerkraut, the stronger the sourness.

4.The fermented beans are turned into capers, which are golden yellow, have a certain luster on the surface, and have a strong sour and hot taste.

5.Dry the capers or dry them directly to make dried capers, which are easy to preserve, have a sour and crisp taste, and have a stronger sour taste.

Use this fermented liquid to talk about kimchi, especially dried capers to make sauerkraut fish, which is sour enough, spicy and slow, and has an excellent taste. It is just right with the fish that it is neither too liquid and mushy nor too dry and hard. This kind of sauerkraut fish is not only moderately sour and spicy, but also the taste of sauerkraut makes the mouth and tongue relish, and the more you eat it, the more appetizing it becomes, and it has become a favorite dish for many people.

In addition to soybeans, adzuki beans and green beans can also be made into sauerkraut, but the sourness may be slightly inferior, and the effect in sauerkraut fish is not as good as that of soybean sauerkraut. Therefore, sauerkraut fish is generally made of soybean sauerkraut, which can be said to be the best match between fish and sauerkraut.

The sauerkraut of sauerkraut fish is a type of mustard greens, which are washed, dried, and then salted and fermented in jars. Sauerkraut fish is a famous specialty dish in Sichuan, the raw materials are mainly grass carp and sauerkraut, with pickled pepper, pickled ginger, green onions, shallots, garlic, chicken essence, starch, sugar, chili peppers, etc., the taste is delicious, the soup is sour and refreshing, and it is very popular. In addition to mustard greens, sauerkraut in sauerkraut fish can also use other vegetables, such as Chinese cabbage, green bamboo shoots, broccoli, spinach, lettuce, water spinach, baby cabbage, etc., which can also be pickled and fermented to make sour vegetables.

Different regional locust and cultural backgrounds may use different vegetables to make sauerkraut, but in general, it is for the purpose of taste and health. When making sauerkraut fish in Origa Yuan, different vegetables can be selected as raw materials according to personal tastes and preferences.

The sour Hu Jin cabbage in the sauerkraut fish is not a large white oak Chinese vegetable pickled in the north, but pickled in the leaves of mustard lumps. The mustard we usually eat is the root of this kind of Liangdu mountain plant. And the leaves are used to pickle this sauerkraut.

The most common method of sauerkraut is to use cabbage, radish, capsule, and cabbage as raw materials, first split and rinse with water, and then add an appropriate amount of edible salt, and leave it for about two hours to pickle. Then the pickled vegetables are put into a container, and then seasonings such as Shengchangyuan and chili peppers are added for seasoning, and finally sealed and stored in a cool and ventilated place for about 15 days of pickling. Attention needs to be paid to hygiene and environmental hygiene and ventilation during the process.

Chinese cabbage. It is the sauerkraut of the Northeast or Jiangxi, pickled with Chinese cabbage, placed in a jar, and fermented naturally.

It is necessary to choose to use grass carp, because grass carp will not rot in the process of making, and there is not too much fishy smell when making sauerkraut fish, so it is relatively convenient to use raw materials.

It is better to choose grass carp, because grass carp tastes very good, there is no fishy smell, and the meat quality is also very good.