When making sauerkraut fish, what kind of sauerkraut is better to use?

Let's talk about how the restaurant's popular sauerkraut fish is made, the sauerkraut fish made by the restaurant, the fish is tender and tough, the taste is sour and soft, why the sauerkraut fish we make at home, the fish soup tastes bad, the fish is not smooth and tender, and you don't want to eat it if you don't eat a few bites completely, the same ingredients make a different taste, in fact, we haven't mastered the core of this dish, fried black sauerkraut and pickled fish fillets are the key, not much to say, "brush the pot to be quick and handsome" to officially make sauerkraut fish.

Sauerkraut fish ingredients:

1 grass carp, 1 bag of fish sauerkraut, eggs, corn flour, cooking wine, 50 grams of red and green pickled peppers, fresh peppers, green onions, dried chilies, chives, garlic, salted salt, monosodium glutamate, 100 grams of lard, 100 grams of scallion oil.

The sauerkraut is cut into strips, the pickled pepper is finely chopped, and the garlic is minced.

A must-do process for stir-frying in a hot pan and cold oil cook, moisten the pot, and the preparation is completed. Add lard and scallion oil to the pot and stir-fry the minced garlic until fragrant, then stir-fry the pickled pepper and sauerkraut to make the fragrance to come out for later use, the oil in the fried sauerkraut is the essence, and the oil should be a big fish raw material.

Sauerkraut fish preparation: Step 1.

Slaughter the fresh grass carp and drain it for later use.

Step two. Slice the fish meat from the middle, remove the fish bones, slice them into thin slices, put them in a basin and wash them with water, pour in salt, cooking wine, green onion and ginger and let stand for 10 minutes. Add flavor to one direction, stir vigorously, add eggs and cornstarch, mix evenly, pour an appropriate amount of scallion oil on top to seal the water, chop the fish bones into pieces for later use.

Step 3. Pour an appropriate amount of oil into the pot, pour in the fish bones, stir-fry for a while, cooking wine and fried black sauerkraut, add broth, a little salt, chicken essence, pepper, boil for 10 minutes, take out the plate and put it in the spare pot, put the marinated fish into the pot, and put in the fish one by one, so that the cooked fish slices are separated, and the fish is completely cooked, and the fish is put in shallots, fresh peppers, cooked sesame sour, and poured into hot oil to eat.

Good pickled sauerkraut must use good vegetable seeds, and the selection criteria for good vegetable seeds must be crisp, tender and full. The management of vegetables and the selection of the environment are very important steps, the environment lies in the constant temperature climate, high-quality soil, and water sources rich in minerals. Management requires experience, patience, careful observation, and good management of the growing period of vegetable seeds.

Good sauerkraut, 1 look, 2 smell, 3 taste. The pickled sauerkraut of high-quality vegetables is bright yellow in color, the stalk meat is full, the taste is sour and crispy, and it is not a black soup after being cooked for a long time.

The biggest feature of Guangdong mustard is that it is wrapped in the core and the stems and leaves are full, which has indispensable natural growing conditions with the environmental climate of Guangdong.

A good sauerkraut fish, a good sauerkraut is an indispensable ingredient, after the chef's careful cooking, a sauerkraut fish with a great appetite is irresistible.

It is best to choose sauerkraut that has been pickled for a longer time, because the sauerkraut has been pickled for a longer time, so that the sourness will be stronger, the taste will be more delicious, and the taste of the fish will be better.

Generally, I will choose my favorite pickled sauerkraut, which will be more flavorful, and the taste is relatively fresh and tender, very delicious and delicious.

It is better to use sauerkraut to make it, because the fish made from sauerkraut is more sour, and you can also add some dried chili peppers to increase the flavor when making sauerkraut fish.

I think it's best to use grass carp when making sauerkraut fish, first prepare some fresh grass carp, cut it into small pieces for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then add dried chili peppers and peppercorns, and then add sauerkraut and stir-fry until fragrant, pour in an appropriate amount of water, and then add fish fillets to cook.

Hello answer, I have seen your question and am sorting out the answer, please wait a while Hello, it is a pleasure to answer your questions. 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. Sauerkraut fish started from the Jiangcun fishing boat in Jiangjin, Chongqing, and after the fishermen sold the big fish for money, they exchanged the small fish with the farmers for sauerkraut, and the fishermen cooked the sauerkraut and fresh fish together into a soup, which was delicious, and then gradually became popular.

If you are satisfied with my service, please give it a thumbs up and wish you a happy life!

Generally, grass carp is used to choose grass carp, the meat quality of grass carp is very delicate, and then the taste is also very good, and then the spines are relatively few, which will be more convenient to eat.

Sauerkraut fish is usually made with grass carp, carp, and black fish, and is suitable for freshwater fish with few spines and tender meat.

Crucian carp is best used to make sauerkraut fish, because it has fewer spines, tender flesh and good fillets.

There are two other dishes that can be made with sauerkraut and sauerkraut with sauerkraut fish:

Sauerkraut pork belly.

Ingredients: 200 grams of Sichuan pickled cabbage.

500 grams of pork belly.

Onions, ginger and garlic Appropriate amount.

Light soy sauce, dark soy sauce appropriate amount.

Spices 1 star anise, 1 small piece of cinnamon, 3 small pieces of bay leaves.

Sichuan pepper 1 small handful.

5 dried chili peppers.

About 20 grams of rock sugar (add to taste).

Preparation of sauerkraut pork belly.

The pork belly is washed in warm water and frozen for about half an hour to cut better. Cut the pork belly into cubes to suit your size, finely chop the kimchi for easy flavor, green onions, ginger, garlic and spices, Sichuan peppercorns, and dried chili peppers and put them on a plate for later use.

Please click Enter a description.

Put oil in a cold pan, add rock sugar, and fry until the rock sugar melts and the color becomes darker.

Please click Enter a description.

After the rock sugar is caramelized, stir-fry the pork belly, then add the green onion, ginger and garlic.

Please click Enter a description.

Add spices, a small amount of dark soy sauce and light soy sauce, let the pork belly fry more, stir-fry the oil, and the pork belly will not be so greasy to eat.

The fried pork belly is left, and then the sauerkraut is stir-fried in oil, this one can also be placed at the beginning, first fry the sauerkraut and then fry the pork belly.

Please click Enter a description.

After the sauerkraut is stir-fried, add the pork belly, and then add a little salt.

Please click Enter a description.

At this step, I switched to a cast iron pot, of course, you can also directly put it in the wok, add boiling water, and simmer for about an hour on low heat.

Please click Enter a description.

After an hour, it's ready to eat! It tastes really good, it's so delicious.

Please click Enter a description.

TipsThe saltiness of this dish is mainly the taste of sauerkraut, try to put as little light soy sauce and dark soy sauce as possible, and decide on the amount of salt after tasting the taste. If you have a cast iron pot at home, you can use a cast iron pot, which has better water retention, and simmer slowly over low heat after boiling over high heat, and the pork belly must be soft and rotten to be delicious.

Jiangxi sauerkraut rice noodles.

Hey, this rice noodle is delicious and I want to eat it every day, and I can eat several bowls of it just by making it.

Ingredients: Rice flour to taste.

Minced meat to taste.

Garlic and sauerkraut in the old altar.

Beef hot sauce can not be left out.

Light soy sauce, salt, millet, spicy greens, Jiangxi sauerkraut, rice noodles.

Boil a pot of water, open the rice noodles, turn off the heat and cover the pot and let it simmer for about 10 minutes until it is slightly hard.

Please click Enter a description.

Ginger, garlic, green onions, millet spicy chopped.

Please click Enter a description.

Stuffy rice noodles over cold water.

Please click Enter a description.

Put a little oil in the pot, add chopped green onions, garlic and ginger and stir-fry until fragrant.

Please click Enter a description.

Put the minced meat and stir-fry to change color.

Please click Enter a description.

Add a tablespoon of sauerkraut and stir-fry with a little light soy sauce until fragrant.

Please click Enter a description.

Add a spoonful of your favorite beef sauce or other sauce and sauté until fragrant.

Please click Enter a description.

Add water and bring to a boil. Please click Enter a description.

Bring to a boil and skim off the foam.

Please click Enter a description.

Add drained rice noodles to a boil, light soy sauce, salt to taste, add a little leeks or other greens, and cook.

Please click Enter a description.

Millet spicy decoration, hot soup with water to eat two bowls.

Please click Enter a description.

A few dishes that can be made with sauerkraut, come and take a look, it's very delicious!

The first course: sauerkraut white meat, prepared materials: pork belly, sauerkraut, green onions, ginger slices and dried chili peppers, as well as salt and monosodium glutamate, method:

Step 1: Cut the sauerkraut into shreds after processing it, Step 2: Cut the boiled white meat into slices, but it must be thin, Step 3:

Add a small amount of oil to the pot and then add the green onion ginger slices and dried chilies, step 4: add the green onion and ginger to stir-fry the fragrance, don't forget the dried chili, and then add the shredded sauerkraut we prepared just now! Step 5:

Stir-fry for about two minutes and then add the bone broth, step 6: add an appropriate amount of monosodium glutamate and salt to adjust the flavor and then turn off the heat, step 7: after boiling, pour it into the pot and put the white meat slices, the last step:

Put the prepared pot on the fire and bring to a boil, then turn to low heat and cover and serve, about 10 minutes later!

The second course: hot and sour potato strips, prepared ingredients: potatoes and sauerkraut, oil and salt, oyster sauce and red pepper, green garlic, method:

Step 1: We cut the potatoes into thick strips, and then cut the sauerkraut and red pepper and the clearing and operator into fine pieces with a knife. Step 2:

Add water to the pot and add salt and potato strips to cook! Step 3: After that, put it in the pot without oil, and then you can directly put the sauerkraut in it and fry it dry before putting it out.

Step 4: Heat the oil and fry the potato strips in the pan! Step 5:

Add a piece of minced garlic and sauerkraut, step 6: stir-fry well, then add oyster sauce to taste, and put the green garlic sprouts in when it is about to come out of the pot!

The third course: sauerkraut chicken, prepared materials, chicken, sauerkraut, green onions, ginger, salt and pepper and an appropriate amount of shredded Hangzhou pepper, method: the first step:

After processing the sauerkraut, cut it into pieces and squeeze the water dry! Step 2: Prepare the chicken and bring it to a boil, then pour the water into the water, Step 3:

Don't throw away the chicken fat, just make up the chicken fat, the fourth step: add the green onion and ginger slices to fry the fragrance, the fifth step: stir-fry evenly and then fry the chicken for a few minutes before adding water, the sixth step:

After boiling over high heat, add sauerkraut and simmer over low heat for more than half an hour, step 7: add some shredded Hangzhou pepper, then add salt, and finally add some pepper to get out of the pot!

Beef brisket, sauerkraut and garlic as well as chili, bean paste and cooking wine as well as oil and noodles, method: Step 1: Cut the beef brisket into small pieces, and add cooking wine to marinate for more than half an hour, Step 2:

Cut the sauerkraut into shreds and cut it in half with garlic, step 3: add oil, heat it and then put in the watercress and add the sauerkraut after it is fragrant. Step 4:

Add the beef brisket and light soy sauce to color, the fifth step: then add water and turn to low heat and cook for two hours to get out of the pot, the last step: add the two wattle segments and simmer for about ten minutes, and the salt for seasoning and noodles can be out of the pot!

You can make sauerkraut white meat, sauerkraut soup, sauerkraut fish, and sauerkraut beef noodles.

There are two types of sauerkraut, which are slightly different from those in the north and south. The sauerkraut in the north can be made into sauerkraut white meat, sauerkraut soup and other dishes. The sauerkraut in the south is Laotan sauerkraut, which can be made into sauerkraut fish, Laotan sauerkraut beef noodles, sauerkraut rice noodles and other dishes.

Whether in the south or in the north, the sauerkraut has a crisp and refreshing texture, and the taste is sour and delicious.

1.First clean the pork belly, then put it in the pot, put in the green onions, ginger and garlic, put in star anise, put in peppercorns, pour cold water and cook over high heat, then pour in cooking wine, add salt, sprinkle some pepper.

2.Boil over high heat until the soup is milky white, then clean the sauerkraut, squeeze out the water by hand, cut it into even shreds, wash the red pepper and cut it into shreds.

3.Then cook the pork belly and take it out to cool, then heat the pot and pour in a little oil, stir-fry to bring out the fragrance, then put in the dried chili peppers, put in the chopped green onion, pour in a piece of sauerkraut and stir-fry the fragrance.

4.Pour the sauerkraut into the stew pot, pour in the broth and simmer over high heat, cut the pork belly into even slices, put in the chicken essence, sprinkle some pepper, reduce the juice on high heat, pour a little sesame oil before leaving the pot and you're done.

Nutritional value of sauerkraut white meat:

Sauerkraut fermentation is the result of lactobacilli breaking down sugars in cabbage to produce lactic acid. Lactic acid is an organic acid, which can increase appetite, promote absorption and digestion after being absorbed by the body, and there is no need to worry about reducing nutrition when cabbage becomes sour; The white meat refers to the pork cooked in boiled water, and pork belly is generally used here, which can nourish blood and dryness, nourish yin and kidneys.

Contraindications for eating sauerkraut white meat:

Because a large amount of salt will be added to sauerkraut during the pickling process, excessive consumption can easily lead to excessive salt intake by the body, which will affect physical health, so everyone must pay attention to the amount when eating sauerkraut; In addition, sauerkraut is easy to cause bacteria to mix in and nitrite exceeds the standard when pickling, so it is easy to cause food poisoning and affect health; Don't eat sauerkraut that has been marinated for too short a time, and you can't eat sauerkraut often.

The sauerkraut of sauerkraut fish can also be used as sauerkraut vermicelli soup, or sauerkraut rice noodles, sauerkraut bean curd.

【Grass carp】The use of grass carp to make sauerkraut fish is now more common on the market, the main reason is that its growth cycle is fast, the market is relatively fast, the main point is relatively cheap, the profit given to the merchant is high, the utilization rate of grass carp is also high, its meat is thick, the fish fillet is delicate, the slaughter is convenient and fast, suitable for fast-paced restaurants. Compared with the other three ingredients, grass carp is at a medium level.

Black fish] is selected black fish, its fish bones are less than grass carp, the meat is also more delicate, less fishy, the meat is tender and firm, even after being served on the table, placed for a period of time, it can also keep fresh and tender. If it has shortcomings, there is a layer of mucus on the surface, which is not conducive to slaughtering, easy to slip, reduces the efficiency of slaughtering, is not conducive to serving, reduces the turnover rate, and is followed by the black fish ** will be more expensive than grass carp, reducing profits.

Dragon fish] Nowadays, more and more people like to use dragon fish to make sauerkraut fish, and a large part of the reason is. Longli fish has no fish bones, followed by when made into dishes, it is white and translucent and very beautiful, very tempting to appetite, easy to cut, high utilization, tender texture, elastic, and almost no fishy smell. But it's more expensive than grass carp and black fish.

Crispy fish] crispy fish is now the new favorite of sauerkraut fish production, but the production of crispy fish, for sauerkraut fish is still a certain degree of difficulty, crispy fish to make sauerkraut fish, good or not, knife work is very important, to make the fish slices very thin, after cutting, the dishes will feel firewood, the taste is not good, so the use of crispy fish production, the chef's knife work requirements are very high. Crispy fish is generally as high as more than a dozen, and twenty catties can only be cut and sold, ** only a little higher than grass carp. But a well-done crispy fish is a very big plus for a shop.

To sum up: it is better to use that kind of fish to make sauerkraut fish, mainly depending on your own preferences, there is no perfect thing, delicious things are destined to be expensive, you care about the taste experience of the choice of dragon fish, care about the novel experience of the choice of crispy fish, care about the economic practicality of the choice of grass carp or black fish. The cooking is long, quietly appreciative, there is always a dish that warms the heart.

No matter how time passes, keep the food, and the beauty will always be with you. This article is originally produced by the idea of the tip of the tongue - Liu Kitchen, and it is forbidden to carry and copy without authorization.