How does head of fish of chop any of several hot spice plants make gift delicious?

How does head of fish of chop any of several hot spice plants make gift delicious?

Everybody is good, I am Lin magnifico person, my answer is: Head of fish of chop any of several hot spice plants is dish of a special cultured actually, the souse besides the fish is very important beyond, piscine evaporate controls a process, even incision means of the fish has exceedingly exquisite.

"Head of fish of chop any of several hot spice plants " -- this is dish of name of a Hunan tradition, belong to Hunan dish, it is with head of variegated carp fish, chop any of several hot spice plants is given priority to normally makings, the burden such as garlic of ginger of oil of the Chi on collocation, green evaporate makes culinary art and become together, because cruelly oppress is fresh and tender and goluptious, sweet hot tasty and suffer the masses to love fully, and on September 10, 2018, "Head of fish of chop any of several hot spice plants " be judged to be again " the Hunan of Chinese dish dish of 10 big classical name " one of, the time of education of Lin magnifico person that everybody enters to like most directly below.

[advocate expect] : Variegated carp 1 (also call bighead, 2 jins or so)

[burden] : Ginger 1, chop any of several hot spice plants is right amount, bright red any of several hot spice plants 2, garlic 1, sweet green 1 small

[condiment] : Oil of Chi of fish of oil of water, cooking wine, edible, white sugar, pepper, beer, evaporate, salt is right amount

-- [begin cooking] --

The first pace " handle variegated carp " : First good variegated carp butcher, incision maw takes out a fish miscellaneous, rinse the scale all raze of the black film inside maw and piscine body clean (black film and scale as far as possible purify, acrid the origin with fishlike smell) , cut from before piscine body 1/3 place with the knife, as piscine head, establish piscine head again rise put on chopping block, be in from piscine mouth along piscine head back with the knife leave a sword downward, press slowly approach incision fish head (bone of piscine head back is more fragile, likewise good leave) , break piscine head with the hand begin smooth (here notices, it is part of piscine head oral cavity inside, part of piscine back black is outer) , understand simply even if " piscine fim inside " , the dig or dig out with a finger or sth pointed that use a hand goes the fish is branchial (the origin that is fishlike smell likewise) , draw on two knives respectively on the cruelly oppress below piscine head with the knife convenient tasty, be rinsed clean again and drop dry moisture reserves.

The 2nd pace " souse fish head " : Ginger flay half changes knife section half to change a knife to cut into shreds, the piscine head that do drop moisture and has cut puts dish inside, join cooking wine 1 spoon, salt a few of 1 spoon, pepper, ginger silk a few, catch with the hand hold daub fish head, catch hold to even hind, quiet place souse reserves 10 minutes.

The 3rd pace " handle burden " : Souse fish head while we are OK reconditioning other burden, go to bright red any of several hot spice plants first the base of a fruit is abluent change a knife to cut Cheng Gongjiao end to reserve, garlic flay cuts end, knot of sweet green half, the half cuts chopped green onion, chop any of several hot spice plants presses filter-press net to squeeze a moisture drop to do outfit bowl to reserve with boiler spoon (avoid thorny) , burn one crock hot water to reserve at the same time.

The 4th pace " processing chop any of several hot spice plants " : Boiler burns heat since, issue right amount edible oil, oil is lukewarm 5 the Jiang Pian that falls to had been cut into heat explodes sweet, after frying a fragrance, fall to squeeze go the chop any of several hot spice plants of moisture turns small fire undertakes stir-fry before stewing fry, fry the moisture of dry chop any of several hot spice plants as far as possible, fry fragrance of any of several hot spice plants giving cut at the same time, fry sweet hind leave last stage of bright red any of several hot spice plants, break up together fry even, join a few white sugar to fry divide evenly to add delicacy,

The 5th pace " evaporate gives water of raw meat or fish " : Have the hot water that before a pot for steaming food adds full amount, has heated first, open conflagration to burn its again, take disc of one proper size at the same time, preexistence dish inside across " crisscross " fill up a pair of chopsticks, put the piscine head that has bloated on the chopstick to had been placed next, after waiting for the hot water inside boiler to be burned, put piscine head a pot for steaming food inside, close a lid to maintain conflagration evaporate 5 minutes.

The 6th pace " place Pan Fuzheng " : Small fire turns after 5 minutes, open a lid, piscine head dish take out, will dish inside the water of all fish raw meat or fish that evaporate comes out below the chopstick is dropped entirely need not, put away piscine head next, half ginger silk and bear of a sweet green are joined in chopstick bottom lap, head of the fish on relay, drench in piscine head surface a beer adds Xian Zengxiang equably, drench equably again next the ripe oil of oil of Chi of an evaporate fish and a few, place silk of the rest ginger in piscine head surface again, finally will before all chop any of several hot spice plants that has fried is piled up equably together put in piscine head surface to mix all around, heat water again, good the code fish dish put a pot for steaming food again inside, conflagration evaporate makes 15 minutes can give boiler.

The 7th pace " add green to drench oily " : Scatter in the surface finally on the rest chopped green onion, boiler burns oil of right amount heat since, oil is lukewarm 6 into heat, drench again piscine head, head of fish of this chop any of several hot spice plants, become namely.

Manufacture graph: A such very authentic, sweet hot tasty and head of fresh and tender and nice fish of chop any of several hot spice plants has been done, is looking at to have appetite very much?

-- [content sums up " you ask I answer " ] --

1, why piscine head should carry incision on the back from the fish, inside face of piscine oral cavity, outside piscine back face? Be must? (very important a bit)

Answer: . . . . . . . . . . What do ability to assure head of fish of this chop any of several hot spice plants so only is perfect and fresh and tender degree, if pursuit is perfect, so this one pace is must.

Reason: Does everybody know place of piscine oral cavity is tenderer be opposite? And also absolutely, so major person likes to dissection piscine head from oral cavity place, outside face of oral cavity of the fish inside piscine back face, so accomplished bottom where fault so? Lin magnifico person should tell you here, the fault was in at 2 o'clock, it is: Head of fish of chop any of several hot spice plants is symbolizing " grand carry pawn " , and the piscine head that if be,dissections from place of piscine oral cavity, piscine mouth is lock commonly ajar perhaps (cut back to pull open mouth with respect to affirmative meeting) , such piscine head is looked at is to do not have good sign already no-go also evaporate makes steam current, and the piscine head that dissections from back just contrary, mouth can be stretched very big, accumulate better and meaning is more convenient evaporate is made squashy; 2 be: If be,dissection from piscine oral cavity, it is face of piscine oral cavity so outside, inside piscine back face, the cruelly oppress that everybody knows to photograph of piscine buccal cruelly oppress is carried on the back compared with the fish wants tenderer, if direct a day of lighter flesh of piscine oral cavity outside, older fish carries Rouchaonei on the back, so the process is controlled in evaporate in, flesh of piscine oral cavity is met preferential by evaporate ripe, and the piscine back flesh that is buried inside chop any of several hot spice plants right now still is done not have at all however squashy, so evaporate of this fish head comes out to affirm finally is a fish back flesh is eating to take fishlike smell slightly, and flesh of piscine oral cavity is eating piscine outboard to be able to be sent slightly however old, do relatively so won't perfect, wasted to oneself can feeling even an old chef feed capable person, so the head of fish of chop any of several hot spice plants inside general restaurant is a fish outside bearing day, evaporate of the incision inside face of piscine oral cavity makes.

2, why souse fish head ability souse 10 minutes? Be to want 20-30 commonly minute? Be afraid of not tasty? (important a bit)

Answer: . . . . . . . . . . Head of fish of chop any of several hot spice plants this dish most cultured is " of cruelly oppress fresh and tender and sweet hot " , fresh and tender of course more important, so scarcely can souse is too long, although look the time of my souse,shortened of course, but it is OK actually of tasty.

Reason: Major person thinks head of fish of chop any of several hot spice plants must first complete tasty ability undertakes souse souse, such flavour ability more tasty, actually such idea itself is wrong, we are in souse when do not need actually too long, the main purpose of souse is " a little tasty and go raw meat or fish " , the process is controlled in evaporate because of piscine head in, below the environment of high temperature, the speed of cruelly oppress tasty is met actually faster, we need to shift to an earlier date only souse is controlled 10 minutes (little taste of cruelly oppress of reservation of the oldest rate) , undertake conflagration evaporate is made directly next, control process of 5 minutes through evaporate, not only can make cruelly oppress complete tasty, shorten greatly souse time, and OK still the fishlike smell cruelly oppress is complete eduction (the evaporation that used salt and tasty principle) , so, this also is why after most person is choosing souse fish head 30 minutes, the piscine head that final evaporate makes is eating to feel the reason with delicious not very instead however, cruelly oppress not only very dry, and taking hair a surname.

3, why to should chop any of several hot spice plants squeeze dry moisture first and fry dry moisture? Why to join bright red any of several hot spice plants and white sugar inside chop any of several hot spice plants even? (important a bit)

Answer: . . . . . . . . . . Still pay attention to because of head of fish of chop any of several hot spice plants " sweet hot tastily " , it is apparently improper that so evaporate of the smooth any of several hot spice plants that use cut is made.

Reason: Moisture of itself of chop any of several hot spice plants is more, and piquancy is general, so certain need squeezes dry moisture first and fry a sweet piquancy, piquancy of such chop any of several hot spice plants just is met more sufficient, and sweeter, and joining right amount bright red any of several hot spice plants and white sugar is to increase time sweet mouthfeel, because light is the piquancy that has one mouth,also be addiction of be unable to get something to eat for certain, and if be inside chop any of several hot spice plants,add a bit sweet taste, can alleviate very well so piquancy brings " hot mouth feels " , can let can eat hot person's likewise very good acceptance not quite even head of fish of chop any of several hot spice plants this dish, this also is the reason that head of fish of chop any of several hot spice plants can succeed.

4, why your evaporate fish when fill up a chopstick even? (simple likewise important however one step)

Answer: . . . . . . . . . . This also is a small step that is dropped by oversight of a lot of people actually, although not be very difficult, but likewise important however.

Reason: It is OK to use a pair of chopsticks simply depart piscine head and dish, the main effect that does so actually is to prevent cruelly oppress and water of piscine raw meat or fish to undertake confluence, those who be is evaporate letting a fish after giving water of all raw meat or fish, can fall directly, is not to stay below piscine head to widing cruelly oppress, otherwise fishlike smell still can leave one part to be inside cruelly oppress likewise, so scarcely wants leave out this one pace fills up a chopstick.

5, why does head of your evaporate fish add beer and ripe oil even? (important one step)

Answer: . . . . . . . . . . To add sweet add Xian Hesuo to live flavour.

Reason: A lot of people can join oil of right amount evaporate fish Chi and cooking wine when evaporate fish only, of little imagine beer add the sweet ability that add delicacy to be close friends than cooking wine a lot of, actually main effect just goes to cooking wine raw meat or fish just, make piscine head in evaporate so when, still had better choose to join beer, next beer itself is acrid inferior also, can accompany evaporate very well to control a process and send out go out, the fish that having finally won't be contained likewise acrid, so liquor cannot be replaced, as to ripe oil it is to give piscine head surface very well to chain quantity of heat and dressing, because can give them an oily film, also be it is important that one is compared very simple however small step.

-- " " summary of technology of head of fish of chop any of several hot spice plants:

(1) piscine head should carry incision on the back from the fish.

(2) the fish is branchial with black film must purify.

(3) need of any of several hot spice plants fries chop to dry water is divided and join white sugar of bright red any of several hot spice plants, a few.

(4) piscine head souse needs 10 minutes only, need not too long.

(5) evaporate is made must fill up a pair of chopsticks, and be evaporate of conflagration of the boiler below boiled water make.

(6) need first evaporate casts aside water of raw meat or fish 5 minutes, attention! Just join chop any of several hot spice plants right now (and flavor) .

(7) from the back evaporate makes 15 minutes is not fixed time, need decides increase and decrease according to the size of piscine head.

(8) final hot oil drenchs the fish does not need very high temperature, otherwise cruelly oppress can be ironed old, need oil only lukewarm 6 into heat can (160 degrees or so) .

The practice of head of fish of chop any of several hot spice plants is exceedingly actually diversiform, the way of each large kitchen may be not quite same, although I cannot say my practice is the most authentic certainly and the most delicious, but I feel I can think myself to had better eat the most authentic cate practice to share everybody " take money " people, that also is one is held out happy the business that deserves pride quite, do you say? Otherwise, do you try to be done first? (Ps: Delicious word sends me, of course, it is more important to nod an attention first haing ~ )

I am " Lin magnifico person " , suo of an opposite however not tire of its irritated cate rich advocate, if you see this article feel more helpful, hope you can nod an assist to perhaps pay close attention to to Lin magnifico person " Lin magnifico person " , my meeting can share more cate knowledge and skill for you everyday, if you have skill of finer culinary art to also welcome you to undertake I interact leaving a message mixing beneath, lin magnifico person thanks you watch, we tomorrow adieu!