Guangxi Hengxian Yusheng ingredients, how to make Guangxi Hengxian Yusheng

Guangxi Hengxian Yusheng ingredients, Yusheng is a kind of food that many people like in our lives, and it is also one of the very common foods, for eating Yusheng in fact, everyone knows that it has a certain value, Yusheng has advantages and disadvantages, the following understands Guangxi Hengxian Yusheng ingredients.

The ingredients for Hengxian sashimi are as follows:

Ingredients: Fish grass, perilla, false root, spicy knotweed, mint, shredded carrot, shredded papaya, buckwheat, shredded sour radish, shredded chili pepper, shredded fried taro, onion, shredded ginger, shredded ginger, melon, fried peanuts, chopped green onion, coriander, shredded kohlrabi, lemon, garlic, sour ginger, green onion, etc. Sauce:

Peanut oil, light soy sauce, pepper. Hengxian Yusheng: The best fish is green bamboo, black grass, red eyes, etc. in the river.

Hengxian sashimi ingredients

1. Hengxian raw fish ingredients: ginger, green onion, garlic, papaya shreds, radish shreds, lemon shreds.

Production method: The uniqueness of Hengxian Yusheng production lies in the selection of materials, knife work and plating. First of all, the production of yusheng should be made of wild grass carp, flower fish, dace, green bamboo fish and other river fish from Yujiang, and it is not recommended to use farmed pond fish.

At the same time, it is necessary to ensure that the raw materials are vigorous, fresh, clean and pollution-free. Hengxian Yusheng production, choose more green bamboo fish. Because the fish has crispy skin, tight meat, delicate meat quality and good elasticity.

1. Hang the fish head up and tail down on the iron hook for 8 to 10 minutes, this process is very critical, at this time the fish is dizzy, not dead, and the fish blood should be drained. After that, the fish is fleshed and skinned. Put the fish on a dry and flat board, cut the meat from both sides of the fish with a knife from the spine, and never break the belly when removing the fish, because the internal organs of the broken belly fish will contaminate the fish.

2. Peeling the fish skin is also very particular, generally from the tail of the fish gently cut the opening, and then grab the fish skin and pull hard, the whole piece of fish skin will be peeled off. After the skin is peeled, wrap the fish in clean gauze paper for a few minutes to absorb the water and residual blood from the fish. In this way, the flesh of the fish will become crystal clear.

The key to making sashimi is knife work. Place the large pieces of fish on a cutting board, gently cut off a piece as thin as a feather with a knife, and cut a second slice between the broken and the unbroken. The second knife should be cut off.

3. Wash the green onions, onions, green peppers, ginger and carrots and cut them into thin strips. Cut the garlic and buckwheat into thin slices and put them on a plate to form an ingredient.

2. Melon Ying, also known as melon vine, is the stem of melon plants, which will be used as a condiment. It can be stir-fried with meat, fish and pork to make it even more delicious.

Traditional Hengxian sashimi ingredients include the following:1Fillet 2

Vegetables (greens, celery, fungus, cucumbers, carrots, etc.) 3Peanuts 4Tahini 5

Chili sauce 6Coriander 7Ginger shreds 8

Crushed garlic 9Rice vinegar 10Salt 11

Sugar 12MSG 13Soy sauce 14

Sesame oil 15Tofu skin (optional) The above are the ingredients of traditional Hengxian yusheng, and different regions and individual tastes will vary.

Ingredients: 1 green bamboo fish, 150 grams of peanut oil, a little salt, a little chicken essence, an appropriate amount of rice vinegar, a little sugar, and an appropriate amount of light soy sauce.

The practice of sashimi.

1. Debone the fish and cut it into thin skins for later use.

2. In a small bowl, shred the green onions and large meat ginger, chop the garlic, pour peanut oil on the hot oil, and add a few drops of sesame oil. Then set aside the onion, ginger, qiaotou, coriander, perilla, and preferably a little fried peanuts.

3. Put a flower saucer to decorate, put a smoothie underneath, wrap it with plastic wrap 4, and you're done.

1. First fill a bucket or basin with half of the water, then cut off the tail of the fish and put it in the basin to bleed.

2. After waiting for 5 minutes, take the fish to remove the scales, which must be cleaned.

3. Then cut it from the back of the tail, and then cut it up to the head of the fish, remember, cut it according to the bones, and then take out the contents of the fish's belly.

4. The other side is also cut down like this, cut it according to the fish bones, and the fish bones cannot be broken, otherwise it will not be delicious.

5. Then cut the fish bones into several pieces and take them to cook or cook fish bone porridge.

6. Then wipe the fish with a clean cloth and cut it into fillets, the thinner the better.

7. Finally, put the fish fillets into a bowl, then pour the vinegar into it and soak for 5 minutes, then pour off the vinegar and it is done.

It's hard to explain. It's best to come to Hengxian in person.

Ingredients: 1 wild fish covered with green bamboo, 150 grams of peanut oil, a little salt, a little chicken essence, an appropriate amount of rice vinegar, a little sugar, and an appropriate amount of light soy sauce.

The practice of sashimi.

1. Debone the fish and cut it into thin skins for later use.

2. In a small bowl, shred the green onions and ginger, chop the garlic, pour peanut oil on the hot oil, and add a few drops of sesame oil. Then put the onion, ginger, qiaotou, coriander, perilla aside, and the most cracked orange is a little fried peanut.

3. Decorate it with a flower saucer, put a smoothie underneath, and wrap it with plastic wrap.

4. You're done, drink.

The uniqueness of Hengxian Yusheng production lies in the "three essences", that is, fine knife work, exquisite furnishings, and high-quality materials.

The general process is:

1. First of all, the live fish is cut off from the gills and tails, bloodletting, purified, and dried bloodstains, and the fish meat on both sides is gently removed along the side bones of the fish.

2. Then peel the skin, wrap it in professional raw paper or towel to absorb the water and residual blood of the fish, use a sharp knife to quickly drop the macro knife to cut the fish into a piece as thin as a cicada wing, cut off the second piece between the broken and unbroken, cut off two adjacent pieces of fish meat into a piece, and open the two pieces of fish meat with uniform thickness and brilliance.

3. Wash and dry more than 20 kinds of ingredients such as houttuynia cordata, fish grass, perilla leaves, sour buckwheat, lemon, garlic, ginger, radish and coriander, cool and dry and cut into uniform size and fine as hair.

4. Place the ingredients on a plate and taste with high-quality peanut oil, light soy sauce, pepper and other condiments.

In addition to the delicate knife technique when cutting fish fillets, Hengxian Yusheng is also famous for its exquisite ingredients and diverse varieties. There are more than 20 kinds of ingredients, such as Houttuynia cordata, lemon, perilla leaves, mint leaves, seaweed, shredded ginger, shredded carrot, lime, garlic, and ginger. Tasting yusheng in Hengxian will make you don't know how to put chopsticks.

Because a few plates of sashimi and a plate of colorful ingredients in different parts are placed together, it is simply a work of art, not to mention that it is a pleasure to eat in the mouth, and the ingredients should be cut as thin as a hair, and the size of the filaments is uniform. The cut ingredients are placed on a round or diamond-shaped plate specially used for sashimi. The periphery of the plate is divided into a triangular lattice, the center of the plate is round, and the ingredients are placed in the plate, which is colorful, so that people can't bear to put down the chopsticks.

The beautiful shape and furnishings are also a major feature of Hengxian Yusheng. Sashimi is often made of white porcelain plates, usually with round, diamond-shaped, boat-shaped or fan-shaped shapes to bring out the crystal clear, clear lines and layered texture of the sashimi.

In addition, if you want the fish to be delicious raw, you also need good sauces. It is mainly prepared with peanut oil, light soy sauce, pepper, etc. Peanut oil lubrication, light soy sauce seasoning, pepper is to reconcile the coldness of the sashimi to achieve the purpose of warming the stomach.

These ingredients can not only be used for decoration and decoration, but also have the effect of removing the smell and increasing the appetite.