What kind of fish can you use for sauerkraut fish? What fish is used for sauerkraut fish

The selection of sauerkraut fish is relatively wide, and you can use both freshwater fish and saltwater fish, so to speak, as long as it is fish, you can make this dish. However, at present, the main materials for making sauerkraut fish in major restaurants are the following: grass carp, silver carp, black fish, dragon fish, and pangasius.

Among them, the first choice is the black fish, because the black fish has few bones and tastes smooth and smooth. If you are doing fish restaurant business, you can choose the more cost-effective dragon fish or pangasius. It is best to use grass carp and black fish to make sauerkraut fish, these fish with few bones and thick meat, because sauerkraut fish needs to be boiled in water for a long time, and the fish is too delicate to scatter as soon as it is cooked, which can easily affect appetite.

Secondly, the sauerkraut fish needs to be fished up and eaten one by one, if there are too many spines, a large part of the time will be wasted in the process of eating to remove the fish bones, and then it will not be to eat the sauerkraut fish, but to shave the fish bones.

In addition to the choice of fish type, the taste of the fish fillet after preparation also has an extremely important impact on the dish. The fish should be white and elastic, and the chopsticks should not break, so the impact on the taste of the fish is extremely important during the sizing process.

When it comes to syrup fillet, Hypertherm's experience is that you mix windmill cornstarch, mung bean starch, and sweet potato starch 1:1:1 to make the fillet chewy and not crumble.

The specific pulping method is: take 500 grams of fish fillets (black fish fillets, grass carp fillets, dragon fish fillets) and wash them, absorb the water, first put in 3 grams of salt, 5 grams of monosodium glutamate and sugar, 10 grams of chicken juice, 2 grams of white pepper powder and mix evenly, then put in 20 grams of beer and grasp well, put in 1 egg white of raw eggs and grasp well, and finally put in 20 grams of mixed powder and mix well, pour a little salad oil, and put it in the refrigerator for refrigeration.

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 a fish that is commonly used 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!

Tips: 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. The sauerkraut fish fillet should be cut into palm-sized butterfly slices, so that the fish fillets are heated, the flavor is even, and the meat feels full and shiny.

1. Crucian carp: crucian carp is generally smaller, less meat is not suitable for slicing, and the bones of crucian carp are particularly small and messy, not suitable for sauerkraut fish, but crucian carp is particularly nutritious and suitable for soup!

2. Tilapia: Tilapia has few spines and can be used to make sauerkraut fish, but the meat of this fish is particularly loose and easy to break, so it is not suitable for sauerkraut fish.

It is best to use grass carp to make sauerkraut fish, grass carp has fewer 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.

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.

Sauerkraut fish can be used grass carp, black fish.

The most commonly used sauerkraut fish is grass carp and big-headed fish, and it is delicious.

Sauerkraut fish is made with grass carp as the main ingredient, with kimchi and other ingredients boiled, of course, I personally think that sauerkraut fish can also use catfish to innovate.

Sauerkraut fish can be used grass carp, black fish, carp, herring, catfish, etc. 1. Grass carp is a typical herbivorous fish, inhabiting rivers and lakes in the plain area, and together with silver carp, bighead carp and herring, it constitutes the four major fish in China.

2. Black fish: also known as mullet, raw fish, wealth fish, snake fish, fire head fish, black snakehead fish, etc., belong to freshwater benthic fish, usually inhabit the waters of aquatic weeds or silt substrate.

3. Carp: also known as carp, carp, hairy, redfish, is a temperate freshwater fish native to Asia. I like to live in warm lakes on the plains, or in rivers with slow currents.

5. Catfish: Catfish is also known as bearded fish, pond fish. Its distinctive features are the scaleless body, the body surface is mucus, the head is flat and the mouth is broad, and the upper and lower jaws have 4 whiskers, which are widely distributed, mainly produced in the Yangtze River and Pearl River basins, and the best eating season is from mid-spring to mid-summer (April and July).

Dear: Hello! Freshwater fish such as grass carp, crucian carp, and silver carp are usually used as the main ingredient.

These fish are tender and delicious, making them suitable for cooking sauerkraut fish. Depending on the region and individual tastes, other fish may also be used to make sauerkraut fish, such as sea bass, salmon, etc. However, it should be noted that when choosing fish, you should choose fresh, live fish or freshly slaughtered fish, so that the sauerkraut fish will be more delicious.

Sauerkraut fish can be grass carp, catfish, black fish, silver carp, silver carp.

1. Grass carp has fewer bones and more flesh and the meat is relatively fat, so it is more suitable to be used as sauerkraut fish. The sauerkraut fish soup made with grass carp is delicious and the meat is delicate.

2. Catfish or black fish basically have no small spines, the meat is firm, and it is very delicious and nourishing to make sauerkraut fish, but it is more expensive.

3. The sauerkraut fish made from silver carp or silver carp is also delicious, especially the sauerkraut fish made with the female silver carp, the meat at the belly is thick and fat.

Cooking skills

1. The fish fillet must be grasped evenly with egg whites to be fresh and tender enough. Avoid using starch, otherwise the soup will become cloudy.

2. Fish bones and fish fillets should be put into the pot separately to avoid the fish bones being undercooked and the fish fillets not being formed.

3. The pickled pepper should be stir-fried in oil over high heat for 2-3 minutes until it is fragrant, and then immediately poured on the fish fillet soup that has been prepared by Li Jingstool, so that the fragrance of the pickled pepper can be quickly integrated into the soup, and the appearance of the soup is ensured. Cut the fish fillet can not be too thick, otherwise it is not easy to cook thoroughly, add egg white when marinating, can make the cooked fish fillet more delicious and tender.