What is the best sauerkraut to use for sauerkraut fish? Is it OK to pickle it yourself?

Many people like to eat sauerkraut fish very much, so what is the method of sauerkraut fish? Sauerkraut fish is mainly about how to choose sauerkraut. In fact, the pickles in the house are also very good, and there are pickles on the market that specialize in making pickled cabbage fish.

After the fish is processed, the fish is cut into thin slices, because the meat melts as soon as it is cooked, so there is no need for us to cook it for too long. It is best to choose grass carp and beat an egg white after the fish has been processed.

How to make sauerkraut fish, you can also choose to add some salt at this time, stir well, and then add some starch. The next step is to prepare the sauerkraut, and if the sauerkraut we bought is a large piece, we need to cut the sauerkraut into small pieces. Next, prepare some green onion and ginger, as well as millet spicy, cut these things, then heat the oil, add the sauerkraut and the prepared green onion and ginger and millet spicy.

After all these preparations are done, when the sauerkraut is almost done, you can add some water.

The sauerkraut fish recipe is very simpleAfter the water is boiled, we add some chicken essence, salt, and pepper. After boiling, put the fish head in first and simmer for 3 to 5 minutes. When the fish head is stewed, put the sliced fish in it.

The fish is very easy to cook, so it takes about a minute or so. When the sauerkraut fish is served, you can add some chili powder and pickled pepper on top, and then drizzle a spoonful of hot oil, so that the sauerkraut fish is no different from the one sold in the hotel.

If we eat sauerkraut fish in a restaurant, a person may not even be able to eat a piece of fish, and we make our own sauerkraut fish, you can add other ingredients. For example, adding some duck blood, and other things are fine. Everyone learns how to make sauerkraut fish, and you can make it at home.

If you want to make sauerkraut fish, it is better to use the kind of Chinese cabbage pickled sauerkraut, which is particularly delicious, and the taste is particularly authentic, and you can pickle the sauerkraut yourself, as long as it is sour enough.

It is best to use Sichuan aged kimchi for about a year, and you can also pickle it yourself, which is healthy and hygienic.

The best sauerkraut is Sichuan kimchi, yes, as long as it meets your taste, any kind of sauerkraut can be eaten, there are not so many requirements.

Sauerkraut pickled with the southern plum vegetables is the best, and of course you can pickle it yourself. It's just a little different in taste.

1. When making sauerkraut fish, if you want to ensure that the fish fillets are smooth and tender, you must pay attention to controlling the thickness of the fish fillets, many people don't know how to slice the fish fillets, so it is recommended to go to the supermarket to buy the fish fillets, or let the boss who sells the fish to help them slice the fish fillets, the thickness of the fish fillets, if it is too thick, a piece will not taste good, the cooking time is too short, the fish fillets will not be cooked, the cooking time is too long, and the fish fillets will be cooked very old. If the fillet is cut too thinly, it may break easily, so a thickness of about 4 mm is the most appropriate.

2. When making sauerkraut fish, you should pay attention to some pickled fish fillets, you can first rinse the fish fillets with water, remove the blood water of the fish fillets, and then add green onions, ginger, pepper, beer, and a small amount of salt to marinate together for about five minutes.

3. Sizing the fish fillet. Many people think that the fish fillets can be directly put into the pot after marinating the fish fillets, this practice is wrong, you should starch the fish fillets, starch the fish fillets, mainly to keep the moisture of the fish fillets, make the fish fillets, so that the boiled fish fillets, so that the boiled fish fillets, you can add egg whites and starch to mix and stir evenly, pour on the fish fillets, mix and stir evenly, so that the fish fillets can be evenly coated with batter, pay attention to the starch is not too much, the starch is about 50 grams or seventy or eighty grams, If the sizing is too thick, it will also affect the taste.

If you produce Yibin's deliciousness, it should be that the sauerkraut must be sour enough, and the amount of fish meat must be large, so that it can be delicious.

Self-sauerkraut fish is mainly sauerkraut is better. The fillet will be finely sliced. Stir-fry the sauerkraut first, good ingredients, and bring to a boil with less in all. Then slowly sell it, and the fish fillet is tender and delicious.

How to make homemade sauerkraut fish delicious? Homemade sauerkraut fish. The seats should be the same as usual, the practice is just to put the southern kind of sauerkraut. Add to the inner shield of the fish. It is especially delicious after it is stewed.

This is to first choose a well-killed grass carp, then choose a package of sauerkraut, slice the fish into slices, and keep the bones for later use. Prepare green onions, ginger and garlic. Then put oil in the pot, add fish bones and stir-fry until fragrant, add sauerkraut, add green onions, ginger and garlic, and then add soup to the pot, after the soup is hot, take out the bones and put them in the squirt for later use, and then add the fish fillets and put them on the plate after cooking.

Nowadays, there is a special sauerkraut material package for sauerkraut fish, which can be made at home, buy raw fish, and cut the fish into fillets.

Wash the fish, it is best to cut it into slices, grasp it well with salt, rice wine, corn starch, and a white protein, marinate for 15 minutes, heat oil in the pot, add peppercorns, ginger slices, garlic cloves, and chili peppers, fry the fragrance, pour in the pickled green cabbage and stir-fry to bring out the flavor, add soup to boil, put the fish head and fish bones, boil over high heat, wait for the fish to be cooked until it is cooked, pour it into the soup pot, and finally sprinkle a few soybeans to complete.

Slice the fish, cut the sauerkraut, marinate the fish to taste, put oil in the pot, fry the sauerkraut condiments until fragrant, put water, boil for a few minutes, put the fish head, and then put the fish meat for 3 minutes, turn off the heat and put it out.

1. Thin slices of pangasius slices, add cooking wine, starch and egg whites, mix well, marinate for 20 minutes.

2. Slice the shallots, ginger and garlic.

3. Cut the coriander into sections, cut the millet into spicy circles, and shred the sauerkraut.

4. Pour oil from the pot, when the oil temperature is 6 hot, put in the peppercorns, and boil fragrant.

5. Then pour in the sauerkraut, stir-fry for 2 minutes, add ginger and garlic slices.

6. Then continue to stir-fry for 2 minutes and pour in 800ml of water.

7. After boiling, pour in evaporated milk, stir well, add salt and pepper, and add fish fillets.

8. Boil until boiling, then put out, sprinkle with green onions, coriander, and millet spicy.

Material. A pound of fish fillet.

2 bunches of sauerkraut. Chives to taste.

Coriander to taste. A tael of small red peppers.

One egg white. Salt to taste.

Appropriate amount of chicken bouillon. Cooking oil to taste.

Method. 1. Clean the fish fillet first, put the egg white, salt and chicken essence in the fish fillet, and mix well. Chop the sauerkraut, chives, cilantro and baby red pepper and set aside.

2. Heat the pot red, put a little more oil than usual to stir-fry, first fry the red pepper and sauerkraut until fragrant, and put a liter of water. The water is boiling and the fillets are lowered. When it's almost good, put the sauerkraut fish in a bowl, put the chives and coriander, and drizzle some hot oil on it, and it's delicious

The best way to make sauerkraut fish is Sichuan kimchi, and the kimchi must be sour and spicy.

The production of Sichuan kimchi.

Kimchi manufacturing method reference.

Utensils: Sichuan kimchi jar (closed with water).

Ingredients: 1 bottle of wild pepper.

Salt, white sugar. Liquor monosodium glutamate.

Big ingredient ginger. Sichuan pepper cold boiled water.

Method: 1 Wash the kimchi jar, dry it and set aside.

2 Put the boiled water in the jar (about half of the jar), and mix the juice from the jar of wild pepper.

3 Put salt, white sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), ingredients, ginger (peeled and sliced), Sichuan pepper (more than 10 grains) and other appropriate amounts into the jar, if you like spicy, you can add wild pepper.

4 Mix well with clean chopsticks, add the vegetables to be soaked, cover with a lid, and seal tightly with water. Generally, it can be eaten after 8 hours, and after a long time, it is sauerkraut kimchi, which can be used to stir-fry vegetables and make sauerkraut fish.

Precautions: 1 The soup in the kimchi jar should not be in contact with oil, raw water and air for a long time, and clean chopsticks must be used every time you take the kimchi.

2 Vegetables such as radish, cabbage, cowpea, garlic, celery, etc. can be put into the kimchi jar.

3 If the temperature is too high in summer, it should be placed in the refrigerator, and in winter, it should not be placed next to the heater, and placed in a place with a relatively low temperature.

4 After the kimchi taste is light, you can add salt, seasoning, monosodium glutamate and other seasonings at any time.

5 After a few months, the kimchi soup is relatively turbid, you should wash it again, first take out the kimchi, then pour out the soup and filter it, wash the jar and then pour in the strained soup, and continue the kimchi.

The production of Sichuan kimchi.

A variety of seasonal vegetables, such as cabbage, kale, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making kimchi. Of course, we also need some ingredients such as: salt, ginger slices, Sichuan pepper, fennel, rice wine, etc.

Naturally, the indispensable part of making kimchi is the kimchi jar. In Sichuan, people use a kind of altar mouth protrusion, around the mouth of the altar there is a circle of concave trays (i.e., sinks, can hold water), buckle the bowl can be sealed jar, it can make kimchi in the absence of oxygen to accelerate the fermentation, produce a large amount of lactic acid. If there is no kimchi jar, you can also use other containers instead, but the container mouth is required to be large and tightly sealed, and it cannot be breathable.

Preparation method of kimchi salt brine: boil the water, add salt (add 80 grams of salt per 1 kg of water), wait for the salt to be completely dissolved, put the appropriate amount of ingredients, and pour the kimchi jar (it is advisable to flood the brine to the jar of 3 5). Allow the brine to cool completely, then add the cubes.

The ingredients can be added appropriately according to their different tastes, if you like the meat flavor, you can add some peppercorns, garlic and ginger; Like spicy, you can add a little chili; If you have a sweet tooth, you can add some sugar.

Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry, and cut into strips.

Sauerkraut is more famous for Northeast sauerkraut and Sichuan sauerkraut.

It is good to make sauerkraut fish with Northeast sauerkraut!

The preparation of sauerkraut fish is described in detail.

Cuisine and efficacy: Northeast cuisine.

Ingredients for sauerkraut fish: Ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut.

Excipients 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

The characteristics of sauerkraut fish: fresh and tender, appetizing and spleen-invigorating, sobering and refreshing, delicious soup Teach you how to make sauerkraut fish, how to make sauerkraut fish delicious 1, remove the carp scales, gills, disembowel, internal organs and wash, use a knife to remove two fish meat, split the fish head, and make the money bone into blocks. Wash the pickled cabbage and cut it into sections.

2. Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green cabbage and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and Hu Xiangtong noodles for later use.

3. Cut the fish oblique blade into a centimeter of knife fish fillet, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well, so that the fish fillet is evenly coated with a layer of egg pulp.

4. After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced peppers until flavorful, then pour them into a soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

I suggest that it is better to be more authentic in Sichuan.

There are direct sales in the supermarket! Just buy a pack and make it! It's delicious! It's all deserved!