Why is the sauerkraut fish in some restaurants so white?

I believe everyone is not too unfamiliar with the dish of sauerkraut fish. Sauerkraut fish is a Sichuan cuisine, and it can also be called a delicacy that people in the south like to eat. Judging from the current situation, people in our north also like to eat sauerkraut fish very much.

There are more and more food lovers who like to eat sauerkraut fish, and now the ** of sauerkraut fish in most restaurants is about 45 yuan. This ** may be reasonable for some customers who occasionally go to eat sauerkraut fish, but on the contrary, if you like to eat sauerkraut fish very much and often eat sauerkraut fish, this ** may also be more expensive for you. So, our best bet is to learn how to make this delicious dish.

The main thing is that we are able to choose very fresh fish. The best thing is that we can go to the market in the morning and pick the fish that is suitable for sauerkraut fish. You can ask the merchant to clean up your fish directly at the place where the fish is sold, so that you can take it home directly.

After bringing the fish home, we slice the fish, then put in some salt, wash the fish with clean water, and then when we find that the fish is about to milky white, our fish is not very easy to break. At the same time, we can also use the fish heads and bones, put them in the oil pan and fry them for about a minute. Doing so will also make the fish soup more delicious!

Because the name is sauerkraut fish, it is not only the fish that is important, but also the sauerkraut. We can take the pickled cabbage in advance, wash it with water, cut it into a strip shape and blanch it in water. We take out the pot, put some oil in the pot, put some accessories chives, ginger, and garlic into the pot at the same time, and then stir-fry for about a minute, we then put the blanched strips of sauerkraut into the pot, and keep stir-frying, it also takes about a minute, and finally we need to add hot water to the pot, the amount of hot water must be a lot, and it must be filled at one time.

Put a small amount of salt in the sliced fish and wash the fish with water until we find that the fish is white in color, and the fish is not easy to break. Stir-fry the fish head and bones in a pan for one minute to make the fish broth look like milk. We take out the pot where we can cook the soup, first put the fish head, fish bones, and sauerkraut at the bottom of the pot, add salt, and also put in the same amount of water.

Quickly boil the fish soup over high heat, then quickly put the prepared fillets into the pot, and then it takes about 20 minutes or so for us to see that the fillets are already floating, at which point we can put the fillets in the basin.

In the process of marinating fish fillets, we must pay attention to let the fish fillets absorb enough water, marinate evenly, and lock the water firmly inside, so that the cooked fish fillets can be smooth and elastic, and the appearance is white and complete, especially delicious.

It's because they add a small amount of starch to the fish, which makes the fish white, but they also make the fish taste better.

The main reason is that the cooking at home is basically directly used in white water, and almost all restaurants use broth, and the soup itself is relatively white.

The reason for the white nature of the fish is that it is made with smooth meat powder (tender meat powder, starch powder), etc., and it will look more beautiful when cooked at high temperatures.

Because they have a special processing method, and some also add starch, so that the cooked fish is very white.

As a foodie, there is little resistance to sauerkraut fish. The sauerkraut shop is a dish on the bad street, and there are not many that can really be done, after humbly seeking advice from veterans, I finally got the method, and today I will share it with the majority of foodies.

Material. 1. Slice the grass carp into thin slices and set aside;

This step is important, the trick to making the fillets smooth: soak the fillets in water for 2 hours.

After soaking in water, remove and drain the fish fillet, put the fish fillet in with egg white, cooking wine, salt and cornstarch, and repeatedly catch it until the fish fillet sticks, and marinate for one or two hours.

Stir-fry green onions, ginger and garlic until fragrant, add the delighted fish bones and stir-fry.

Place the stewed fish bones and sauerkraut on a plate, leaving the soup to continue to boil in the pot.

Blanch the fish in the soup until it changes color and white, then fill the appropriate amount of fish fillets with a colander and soak them in the boiling soup until white, then spread them on top of the sauerkraut. Add the soup to the sauerkraut overflow.

Heat oil in another pot and add chopped green onions (if you like spicy food, add dried red peppers to stir-fry first and then add green onions), after the green onions are fragrant, immediately pour the hot oil on the fish fillets, sprinkle a little cooked sesame seeds, and you're done!

Tip 1The fish fillets will become firm after soaking in clean water, and they will not fall apart easily when they are put into the pot, and the taste will be smooth and tender, which is a secret that the chef will not tell you!

3.Friends who eat spicy food, and finally pour hot red oil, which looks better.

It's okay to simmer over high heat for a long time, here's how to do it.

Ingredients: 500g of black fish, 250g of sour cabbage

Excipients: 30g chopped green onion, 10g ginger, appropriate amount of coriander, 30ml Shao wine, 5g salt Step 1: Cut the chopped green onion and ginger.

Step 2: Wash the sauerkraut and cut it into small pieces.

Step 3: Scrape off the scales and remove the bones.

Step 4: Take out the fish and cut it into slices, pour in an appropriate amount of Shao wine and salt to marinate Step 5: Remove the oil from the pan, pour in the ginger and fish bones and stir-fry properly.

Step 6: Then pour in an appropriate amount of water, Shao wine and salt.

Step 7: Simmer over high heat for 10 minutes to turn the soup white.

Step 8: Then add the sauerkraut.

Step 9: Add the fish fillet, cut it with chopsticks, and when it boils again, add chopped green onion and coriander.

Step 10: Put the prepared sauerkraut fish soup in a bowl and enjoy

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic paste, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5 grams), a small amount of pepper, clear soup.

Method: Treat the fish first and fillet the fish into fillets.

1. Handle the fish first. To wash the killed fish, be sure to wash the black membrane in the belly of the fish, chop off the fins, and cut off the head.

2. Slice the meat of the fish body close to the fish bones.

3. Slice the fish meat and skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

Once the fillet is processed, the sauerkraut fish is made.

1. Sauerkraut (pickled greens) is sold in many supermarkets, so you have to buy the ones produced in Sichuan.

2. Dry the water in the sauerkraut by hand and cut it into thin strips for later use; Chop the wild peppercorns.

3. Heat a wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add an appropriate amount of broth or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

5. Cook the fish head and steak for 10 minutes to bring out the umami.

6. Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, and pour a little hot oil on the fish fillets.

Tips: You can add vegetables such as vermicelli, bean sprouts, and enoki mushrooms to the sauerkraut fish soup; You can also use the sauerkraut fish soup boiled in the fish steak as the bottom of the pot, and the shabu-shabu fillet and other meat and vegetables are the sauerkraut fish hot pot.

The most commonly used sauerkraut fish are pangasius and black fish fillet, the fish itself is relatively tender, and the fish fillets are marinated in syrup, so the taste will be more tender. Slurry-free pangasius fillet, skinless with skin, slurry-free black fish fillet, all of them!

The tenderness of the fish fillets in the sauerkraut fish is due to the addition of starch and egg white, which can lock in a part of the water and prevent the water molecules in the meat from decomposing quickly!

The sauerkraut fish fillets are all meat slices from the fish, first of all, they are very thin, and finally the fish fillets basically do not need to be boiled to get out of the pot, and then pour them down with hot oil, so that the fish fillets are basically cooked, and the heat is very important, so it is very tender.

Because it is marinated in corn starch, egg white, and cooking wine, and then cooked, it is quickly scalded in the oil pan first, so it is very tender, and if it is not scalded with high-temperature oil, it will not be so tender if it is cooked directly in the soup.

Because the fish fillets inside will be marinated in advance with egg wash and tender fish meal, so that the cooked fish is very tender?

To make the fillets more tender, we can put the fillets in a bowl, add egg whites and starch to mix well, and then make them, so that the fillets are particularly tender.

The meat of the fish itself is white, and before making sauerkraut fish, you can marinate it with salt, cooking wine, corn starch and other condiments, which will increase the deliciousness and color of the fish!

Because the soup in which the sauerkraut fish is boiled carefully with fish bones and heads, it is boiled to a milky white color.

Because in the restaurant they cook fish and this kind of dish. They will simply fry the fish first, and then stew the fish, and it will look very white, as if it has been put in milk powder, but in fact, there is none.

The sauerkraut fish in some restaurants is so white because he added a certain amount of starch in the process of making it, which makes the taste better and the color is whiter.

An old man who sells fish, the old man said that the fish he caught is pure river fish, due to professional reasons, I can easily distinguish whether it is pure river fish, I see that it is really river fish, and it is grass carp. Just the first few days ago, I talked about eating sauerkraut fish, so I bought one.

Sauerkraut fish, the fish meat should be white, the texture should be delicate and smooth, and it should have a certain elasticity, and it can be kept not broken when picked up with chopsticks, so it is very important to starch the fish, and the slurry fish fillet has a very strong taste and is not easy to break.

In fact, we can also make such sauerkraut fish at home, and the secret lies in the marinating of the fish fillet.

In the process of marinating the fish fillet, it is necessary to pay attention to let the fish fillet absorb enough water and lock the water firmly inside, so that the cooked fish fillet can be smooth and elastic, and the appearance is white and complete, which is particularly delicious.

First take 1 kg of fish fillets and wash them, cut the fish into slices of 4 cm long and thick centimeters, rinse lightly once, take the net fish meat and add 5-8 grams of salt to grasp it well, and when the fish feels sticky, add 3 grams of monosodium glutamate and grasp it well, then add an egg white to grasp it well, and finally add 10 grams of sweet potato starch to grasp it well.

Take 200 grams of bagged Laotan sauerkraut, rinse it twice with water, and cut it into 3 cm long segments; Put 20 grams of salad oil in the pot, when it is hot, put in 5 grams of green onions, ginger slices, 3 grams of dried chili peppers and stir-fry until fragrant, put in sauerkraut, pour in 5 grams of chicken essence, salt and sugar and stir-fry until fragrant.

As the name suggests, sauerkraut is the key, this sauerkraut must be made of Sichuan pickles, but the bagged sauerkraut bought on the market, its acidity is not enough, we also need to adjust, add white vinegar and bottled wild pepper water to the soup according to the ratio of 1:3, which will make the sour taste of the sauerkraut fish soup more natural, and it is also the key to cooking. 3.

Pour water into the pot and boil, put in the fish fillet, cook over medium heat for about 1 minute, after the fish is cooked, take out the cold water (mainly to increase the crispness and whiteness of the fish), take out the soup and pour the soup into the container and put the fish fillet, sprinkle coriander and green onions!

There is a pickled starch. Starch-cured fish has a tender texture and a whiter color due to a layer of starch on the outside.

The sauerkraut fish in some restaurants is so white because he added stone rock and a small amount of starch, so that the fish cooked out is white and soft.

Personally, I think this has a lot to do with the selection of fish, choose the fish with thin meat, the taste will be very tender, and it has a certain relationship with the size of the fire, and there is time to slow down the fire for a longer time, he will feel white.

It mainly lies in the early stage of salting the fish fillet. Because in the restaurant, a lot of water will be added to this link, so that the moisture will lock the meat quality.

Because when making sauerkraut fish, they have been marinated for a long time and the fish fillets have enough water to drink, so the fish meat is very white and has a good taste.

I think the sauerkraut fish in the restaurant is marinated in starch, but in fact, it is just an illusion, as long as it is a normal fish, it will turn white when cooked.