What brand of sauerkraut is good for making sauerkraut fish?

Personally, I think it is best to make sauerkraut fish or Sichuan Xiaomeow's own sauerkraut soaked in it. In our countryside, the first materials are home-grown, all of which are organic vegetables, which are absolutely green and healthy. The second is that the sauerkraut soaked at home is clean and hygienic, and you can eat it with confidence.

Thirdly, the sauerkraut soaked by home is suitable for your own taste, and the taste must be good. Generally, most families have kimchi, if you really don't have it, you can also buy it in the vegetable market where it specializes in selling kimchi, it's best not to buy the factory production, the packaging bag is packed, the big factory production may go through a lot of processes, hygiene may not be guaranteed, and there may be some additives in it. Purely personal opinion and for informational purposes only!

Summary: It is delicious to make with Northeast sauerkraut. The Northeast is made with Chinese cabbage, which is crystal clear and smooth. Shenyang Liu Er sauerkraut is very famous and delicious.

Sauerkraut is made by removing the outer dead leaves, cleaning them, soaking them in boiling water, putting them in a jar to ferment, and eating them after a week.

1. Pinch with your hands, there should be a sense of toughness, such as soft, sticky hair indicates that it has rotted and cannot be used.

2. The sauerkraut washed and soaked in water still has a sour taste, while the sauerkraut prepared with acetic acid has a rapid decline in acidity and a poor taste. [Join a sauerkraut fish shop and be the boss yourself].

I have made sauerkraut fish many times, and it is no exaggeration to say that we have tried every brand in the supermarket, and finally I have been buying the Jintang sauerkraut fish seasoning of this brand of Haoren's house. So far, I'm satisfied.

Are you a ** person? I am from Shandong, now in Shenzhen, and have been to Northeast China.

Personally, I think that sauerkraut fish is still delicious made with Northeast sauerkraut. The Northeast is made with Chinese cabbage, which is crystal clear and smooth. Shenyang Liu Er sauerkraut is very famous and delicious.

The southern-style sauerkraut is made with green leafy vegetables, and it is not clear whether it is cabbage, it is not smooth enough to eat, it is stalked, and it is hard and black.

It is best to use grass carp to make sauerkraut fishGrass carp has few bones and more meat and the meat is relatively fat, and the sauerkraut fish soup made with grass carp is delicious and tender.

Ingredients: grass carp, green onion, millet pepper, sauerkraut, egg, corn starch, Sichuan pepper, red pepper, pickled pepper juice, ginger, shallot, garlic, pickled pepper.

Seasoning: cooking wine, salt, chicken powder, sugar, white vinegar, pepper.

1. Clean the grass carp, then cut the fish into thin slices of about 3mm, not too thick, not too thin, and put the sliced fish into the basin.

2. Add a spoonful of salt to the basin, pour in water, grasp it with your hands, wash off the blood in the fish, wash the fish bones first, remove the water and put it in the basin.

3. Add salt, pepper and cooking wine to the basin, then add a little cornstarch, mix well, and set aside for later use. Then squeeze the fillets dry and place them in another basin.

4. Add salt, pepper, and cooking wine, grasp it with your hands, beat in an egg white, quickly grasp it with your hands, so that the fish meat is evenly coated with egg white, add egg white, then add a spoonful of corn starch, mix well with your hands again, add starch to lock the moisture in the fish and make the fish skin more crispy.

5. Cut a section of green onion into horseshoe slices, cut a piece of ginger into ginger slices, and then grab a few red peppers for later use.

6. Cut a few shallots into chopped green onions, put them in a pot, pat a few garlic grains flat in turn, cut them into minced garlic and put the shallots together, and then grab a small handful of peppercorns and a handful of red peppers for later use.

7. Boil water in the pot, pour in the sauerkraut section, and wait for the water to boil, you can pour out the water control for later use, the purpose of this step is to remove the salt and impurities in the pickling process of sauerkraut, and also make the sauerkraut taste more crisp.

8. Add a little cooking oil to another pot, pour in green onions, ginger and red pepper and stir-fry until fragrant, then add the sauerkraut section, turn on low heat and stir-fry quickly for a while. Then pour in the marinated fish bones, fry until the fish bones change color, pour in the pickled pepper and pickled pepper juice, add an appropriate amount of water, and turn on high heat to bring the soup to a boil.

9. Add 10 grams of cooking wine to remove the smell, 5 grams of salt, 1 gram of chicken powder, 1 gram of sugar, add 20 grams of white vinegar, stir with a spoon to dissolve all the seasonings. Cook on low heat for about two minutes to fully absorb the flavor of the fish bones, and after two minutes, remove the fish bones and sauerkraut and put them in a pot.

10. Continue to boil the soup, and when the soup boils, remove the heat, put in the marinated fish fillets, and gently push them with a spoon to heat the fish fillets. After about 20 seconds, turn off the heat, remove the fillets and put them in a pot, and pour in the appropriate amount of broth.

11. Heat the wok, add a spoonful of cooking oil, and when the oil temperature is heated to 6, pour in the green onion and garlic, Sichuan pepper and red pepper and fry until fragrant, and then pour the hot oil into the fish fillet basin.

12. Finished product drawing.

Notes:

1. The knife must be fast when slicing fish, and it is best to sharpen the knife in advance to get twice the result with half the effort.

2. Don't blanch the fish fillet for too long, because the color change is about the same, and the meat will not be delicious after a long time.

It is best to make sauerkraut fish with grass carp or black fish.

When sauerkraut fish is mainly grass carp: it is 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.

The main material fish of sauerkraut fish is rich in high-quality protein, with a human digestion and absorption rate of up to 96%, and can provide essential amino acids, minerals, vitamin A and vitamin D for the human body; The fat of fish is mostly unsaturated fatty acids, which can reduce cholesterol well, and can prevent and treat arteriosclerosis and coronary heart disease, so eating more fish can lead to a long and healthy life.

What are the advantages of blackfish? Its meat is relatively firm, and the fillet is very elastic after being made, so many restaurants will use the method of killing black fish alive to make sauerkraut fish. However, when making sauerkraut fish, you must remember these points, one is that you can't fall the black fish, and the other is that you must blet in advance, that is, cut the gills of the fish for bloodletting, and after the bloodletting, let its blood flow naturally in the water, so that the sauerkraut fish will be whiter, and smooth, elastic, and less bloody.

How to make sauerkraut fish: 1. Wash the fish and marinate the fish with salt, corn starch and cooking wine for ten minutes. 2. **, After the pot is hot, put peanut oil, wait until the oil is smoking, stir-fry the ginger, put the prepared sauerkraut in, stir-fry over high heat, about 3 minutes, and smell the fragrance.

3. Add water, add to the nine-point full, add the fish head, fish bones, bamboo, meatballs, do not put the fish fillet in. 4. Wait for the water to boil, and then boil for about 5 minutes. 5. Open the lid and put the marinated fish fillets into it piece by piece, and the speed should be a little faster.

6. Add chili oil and stir gently.

It is best to use black fish and grass carp for sauerkraut fish.

At present, the most popular fish in many restaurants is grass carp, the meat of grass carp is tender but not greasy, and has the effect of beauty and beauty, for more use of grass carp to make this dish.

Black fish is delicious and nutritious, and it is a highly advanced fish; However, black fish has the effect of removing stasis and renewing, nourishing and recuperating, and at the same time, it can also build muscle and blood, promote wound healing, and has high edible and medicinal value.

The black fish itself has few spines, except for the big bones, there are no other spines, there is a lot of meat and the protein content is relatively high, and the black fish fillet with good pulp is strong Q bomb. It is not easy to fall apart after being put into the pot, and the fish meat is delicate, smooth and elastic, and it has always been the best raw material for making sauerkraut fish.

Grass carp is a more common fish species for sauerkraut fish, and people in our hometown call it "bastard: round and round, with more meat but fish gallbladder is poisonous, so pay attention when slaughtering and don't touch the fish gallbladder."

The meat of grass carp is relatively easy to cut, and the meat and bones are well separated, the fish meat is delicate but not greasy, but the slurry fillets are relatively easy to loose. This is also the reason why there are very few slurry-free fish fillets on the market. If it is a family in the paste, there is no problem, if the hotel wants to do it in batches and then use it slowly, then it is not recommended.

It is best to use black fish.

Many fish can be used to make sauerkraut fish, such as grass carp, silver carp, black fish, and carp, which are easily available in the market. Among them, carp is used less, the earthy smell is heavier, and it is more troublesome to remove the fish.

The taste of silver carp is still very good. Its meat fiber is coarse, in fact, it is not very suitable for making sauerkraut fish, because the fiber is coarse, it is easy to scatter, and the control technology is not good, and it may be made into a pot of minced fish, which is not the best choice for beginners.

The price of grass carp is low, so many restaurants and other restaurants use grass carp to make it. Grass carp will also have a fishy smell, if the seasoning is not proper enough, it is not delicious, the chef of the restaurant is professional, so they use grass carp to make the effect is more delicious.

The black fish is tender, and you will find that the black fish makes very good fillets, neat and beautiful. This is because blackfish are born with a sticky thing, which can protect the meat from breaking, and can also make the fish more tender to eat, which should be said to be very suitable. It is more troublesome to make sauerkraut fish slices, and when buying fish, ask the master to help us process the fish at the market.

It is best to make sauerkraut fish with grass carp, because first of all, the authentic sauerkraut fish is based on grass carp, and the improvement over the years is still mainly grass carp, indicating that grass carp is the best, from a scientific point of view, grass carp is nutritious, appetizing, and easy to buy on the market, so it is best to use grass carp to make sauerkraut fish.

It is best to use grass carp to make sauerkraut fish. Grass carp meat is delicious, with fewer spines, and contains unsaturated fatty acids, which are good for blood circulation. Rich in protein, it has the effect of maintaining potassium and sodium balance, eliminating edema, and regulating blood.

Rich in phosphorus, it contributes to the formation of bones and teeth, promotes physical development and the repair of tissues and organs.

Silver carp is the best to make sauerkraut fish, the meat is fresh and tender, the fish bones are few, and the price is not expensive, you can buy it everywhere in the market, and the taste is the best with sauerkraut.

It is best to use grass carp, when you make sauerkraut fish at home, you will buy a grass carp with the right weight, which tastes very good, and the family likes to eat it.

Generally speaking, we use freshwater fish to make sauerkraut fish, and we can choose from a very wide range, common grass carp, silver carp, black fish, and herring can be used to make sauerkraut fish.

Dead fish can also be used, because such a heavy spicy dish, you can't eat the umami with fresh fish, and the chili pepper can cover all the umami, and naturally it can also cover all the dead fish taste.

Guo Guo bought a few catties of yellow croaker with a secret sauce to make a big pot of sauerkraut fish, and invited his girlfriends to eat it, which was too enjoyable.

[Ingredients] 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of pickled red pepper, 15 grams of pickled ginger and chopped green onion, 3 grams of Sichuan pepper, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil.

Production process] cut 3 parts on each side of the fish, dry the sauerkraut, cut it into thin strips, chop it with red pepper, and cut it into grains with ginger; Put the wok on medium heat, boil the cooked vegetable oil until it is 60% hot, put in the fish and fry it when it is yellow, and remove it; Leave oil in the pot, add soaked red pepper, ginger, chopped green onion, and then mix in the broth to put the fish in the soup. After the soup boils, transfer to low heat, add pickled cabbage, cook for about 10 minutes, and put on a plate.

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.