What details do you need to pay attention to when marinating pickled cabbage fish fillet!

The practice of marinating sauerkraut fish fillets and their precautions.

Ingredients: fish fillet, sauerkraut, ginger slices, dried red pepper, Sichuan pepper, garlic cloves.

Steps. 1.Marinate the fish fillets with shredded ginger, cornstarch, cooking wine, salt and egg whites for 10 minutes.

2.Pour an appropriate amount of cooking oil into the pot, take 1 3 (ginger slices, garlic cloves, dried red pepper, Sichuan pepper) and stir-fry until fragrant.

3.Add the fillets and slowly sauté until the fillets change color.

4.Add a bowl of boiling water and bring to a boil over high heat.

5.Add a bowl of sauerkraut, boil for 1 minute, and set aside.

6.In another frying pan, add 40ml of cooking oil, pour the remaining peppercorns, ginger slices, dried chilies, garlic cloves, and sesame seeds into it and stir-fry for a while.

7.The hot oil is poured over the sauerkraut fillet.

8.A plate of sauerkraut fish fillets with rice is successfully baked and ready to eat.

Precautions. Is a few minutes enough? 3 minutes of cooking time is absolutely enough, stir-fry the fish fillet, add boiling water, add sauerkraut for 2 minutes, and prepare hot oil to pour on the fish fillet at the last minute.

2. You can ask the boss to help you make the fish fillet when you buy it, so that it is convenient to go home and deal with it.

3. Ginger slices, Sichuan pepper, dried red pepper, garlic cloves, take one-third of these seasonings and stir-fry them until fragrant, and then fry the fish slices to remove the fish.

4. Sauerkraut, there is no ready-made packaged sauerkraut at home, I use shredded sauerkraut instead, and there is no shredded sauerkraut, so use snow cabbage.

To be honest, you still want to stay for 3 days. If the business is not so good, don't make so many films. It's not fresh for a long time, and it tastes bad.

You can marinate the fillet well. The fillet tastes quickly. If you go into the refrigerator, the water will freeze out, and it is normal for you to fetch water in and out of some water.

The method of marinating the sauerkraut fish fillet is relatively tender as follows:1. The thickness of the fish fillet is best controlled at about 4 mm, and it cannot be cut too thick, otherwise the fish fillet is not easy to taste, and the cooking time will become longer according to the thickness of the fish fillet, so the fish meat is easy to get old; Don't cut it too thinly, otherwise the fillet will be easy to boil.

2. After the fish fillet is cut, it is to remove the fish, rinse the cut fish fillet, put it in a bowl, add ginger and shallots, pepper, cooking wine and marinate for 5 minutes, be careful not to put salt, otherwise the fish will be dehydrated, and it will not be fresh and tender if it is cooked again.

3. After marinating for 5 minutes, it is a paste, and the restaurant fireman told me that adding this step can keep the fish moisture and make the fish more tender and tender. Prepare a small bowl, beat an egg white in it, add pea starch (about 50 grams), stir it and pour it into the fillet, and mix it with your hands to evenly coat the fish fillet.

How to marinate the fillet of pickled cabbage fish and make it tender and not rotten:1. The fish fillet must be cleaned in cold water.

The sliced fish fillet must be placed under cold water and rinsed for three minutes, until the fish fillet is washed from a soft feel to a harder feel, so that when the fish fillet will be marinated again, it is easier to absorb the taste of the seasoning, and the fish fillet tastes more flavorful and not easy to fishy.

2. Egg whites and starch are essential.

After we rinse the fish fillet, control the moisture, add refined salt, pepper, cooking wine, and grasp it well, we must first put the egg white to grasp it well, and the egg white can make the taste of the fish fillet more smooth and tender. After the egg white is grasped well, then sprinkle a thin layer of starch to grasp well, the starch is to protect the moisture in the fish fillet, and the egg white that has just been grasped is not lost during cooking, so that the fish film is not easy to rot and the taste is still tender.

3. Heat the fish fillets after they are put into the pot.

Finally, the heat of the fish fillet is also very important, and many friends turn on the high heat directly after the fish fillet is put into the pot and cook the fish fillet. In this way, the fish fillets are easily depulped, resulting in the fish fillets are easy to rot and not tender. The correct way is that when the fish fillets are in the pot, the minimum heat should be turned on in the pot, and the fish fillets should be put into the pot one by one, after getting out of the pot, turn on medium heat, gently push and stir the fish fillets to prevent them from sticking, and then cook them in the pot over medium heat for 30 seconds, and the fish fillets will be cooked, because the fresh and tender fish does not take too long, which everyone must remember.

Sauerkraut fish is tender and smooth and has an excellent taste, but many people don't know how to marinate fish fillets when making sauerkraut fish, and if the fish fillets are not pickled, the taste will be greatly reduced. Come on, everyone, tell you how to marinate pickled cabbage fish fillet, hurry up and learn it!

01 Cut the fillet and soak.

Many people think that if the fish fillet is soaked in water, all the nutrients will not be lost, right? Rest assured, most of the nutrients are still inside, the fillet must be very thin, and then soaked in clean water for at least an hour.

02 Use salt and seasoning.

Fish fillets out to control the water, then sprinkle salt and start to grasp the flavor with your hands, then put a little cooking wine, a little MSG, and a little pepper.

03 Add starch.

The fillet that has been marinated for half an hour is now ready to use starch, add starch, and grasp it with your hands as you add until the fillet becomes very independent.

04 Refrigerate for half an hour.

Put the freshly marinated fish fillets in the refrigerator, remember, be sure to refrigerate for half an hour, and then make the sauerkraut fish at this time, which is absolutely delicious.

Step 1: After taking the fresh mustard greens home, sweep the floor, put it directly on the floor, and dry it for noon, wrinkle the mustard greens, and dry the moisture of the dry part! Friends here may ask, don't you need to clean it?

We don't need to wash half of it, after making sauerkraut, wash it before cooking, if you have obsessive-compulsive disorder, or if you are more diligent, you can also wash it, but be sure to dry it upside down and dry the water!

Step 2: Add water to the pot, cover the pot, and bring to a boil over high heat. For water, it is best to use mountain spring water, well water, mineral water, etc., but there is really no choice of tap water, because tap water is with bleaching powder, and it is not so sweet to make sauerkraut!

Step 3: After all the mustard greens are wrinkled, stuff the mustard greens into the jar one by one, and then use the prepared table to buckle the mustard greens to prevent them from floating in the future.

Step 4: After the water is boiling, pour the boiling water directly into the jar with mustard greens, and the boiling water can be submerged over the mustard greens! Let me explain here that some friends make sauerkraut by first putting mustard greens in water and blanching them, and then putting them in the jar, so that they can also make sauerkraut, but the taste of sauerkraut is not so crisp!

Step 5: After putting boiling water, first put the pebbles on top of the bamboo slices, press the mustards, and after the mustard ferments, the weight will not float up, if you don't press the pebbles, the mustard will float up, and it will easily rot when it encounters air, and it will be broken! Our method of making sauerkraut here does not need to put salt, fermentation for 3 days, mustard begins to turn yellow, you can eat, the longer you put it, the more sour it will be, as long as it does not encounter oil and surface, it will not be bad for a year!