CN106912838A - A kind of preparation method of the Fish with Chinese Sauerkraut - Google Patents
A kind of preparation method of the Fish with Chinese Sauerkraut Download PDFInfo
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- CN106912838A CN106912838A CN201710136795.2A CN201710136795A CN106912838A CN 106912838 A CN106912838 A CN 106912838A CN 201710136795 A CN201710136795 A CN 201710136795A CN 106912838 A CN106912838 A CN 106912838A
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- fish
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- sauerkraut
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- chinese sauerkraut
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Abstract
The invention discloses a kind of preparation method of the Fish with Chinese Sauerkraut, the Fish with Chinese Sauerkraut preparation method of the invention is prepared from by four steps, and main material is done using the crisp meat Anhui flesh of fish of high-quality, the fillet are in cooking process, be not in fragmentary phenomenon, and the crisp mouth of meat, fresh and sweet delicious food.The Fish with Chinese Sauerkraut of other this preparation method is not using the conventional sauerkraut pickled, but select fresh leaf mustard, by adding appropriate Oryza glutinosa vinegar, the flavorings such as golden slab sugar are modulated to the taste of sweet acid, breach the sauerkraut pickled used in traditional the Fish with Chinese Sauerkraut, it is to avoid eat excessive nitrite, harm health, meet modern life health, the eating habit of green.The Fish with Chinese Sauerkraut of this preparation method, cooking method is simple, and delicious taste is nutritious, health.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of the Fish with Chinese Sauerkraut.
Background technology
The Fish with Chinese Sauerkraut belongs to the Sichuan style of cooking, and Sichuan cuisine enjoys the good reputation of " each dish has different flavour ", with its distinctive seasoning and
Unique cooking method and it is famous, various regions also have referred to as " Fish in Sour Soup ".With fresh fish as major ingredient, be equipped with Pickles, Sichuan Style cook and
Into.Though this dish is Sichuan home cooking among the people, spread far and wide.But the Fish with Chinese Sauerkraut in Sichuan Guangdong one band more light for diet
The people are not appropriate for, and mainly due to being oppressed in the Fish with Chinese Sauerkraut compared with boniness silk, in cooking process, the flesh of fish is easily fragmentary, causes to eat
The sauerkraut used in inconvenience, and food materials usually contains more nitrite, eats excessively, easily carcinogenic, does not meet existing
For the health diet custom of people.
The content of the invention
Present invention aim at, there is provided a kind of preparation method of the Fish with Chinese Sauerkraut, the technical solution adopted by the present invention is as follows：
A kind of preparation method of the Fish with Chinese Sauerkraut, it is characterised in that be made by following steps：
（1）Fish is decaptitated, tilt sideling removes fish-bone, be left the net flesh of fish, section, the fillet that will be cut are put
One soupspoon salt is washed by rubbing with the hands, and the fillet of crystal clear are flushed into water, is added white pepper powder, starch, ginger juice and is grabbed and mixes uniform, is salted down
System 20 minutes；
（2）One, fresh leaf mustard is taken, is cleaned up, be cut into suitable size, taken out after blanching 5-15min in boiling water and placed；
（3）Oil under hot pot, and by step（2）In blanching leaf mustard pour into pot, stir-fry a moment, add Oryza glutinosa vinegar, golden slab sugar is peppery
Green pepper, Chinese prickly ash, refined salt, soy sauce, oil consumption is boiled by fire, and turns moderate heat and boil 5-15min；
（4）The fillet that to pickle are added in pot, and big fire is boiled, boil off the pot by 3-10min.Further, the described flesh of fish
Oppressed using the crisp meat Anhui of high-quality.
Further, described step（3）Oryza glutinosa vinegar 20-50g, golden slab sugar 20-40g, capsicum 1-5g, Chinese prickly ash 1-5g,
Refined salt 5-15g, soy sauce 5-25g, oil consumption 5-15g.
The present invention is relative to the beneficial effect of prior art：The preparation method of the Fish with Chinese Sauerkraut of the invention, using high-quality
Crisp meat Anhui flesh of fish is cooked main material, and the fillet are not in fragmentary phenomenon in cooking process, and the crisp mouth of meat, fresh and sweet
It is delicious.The Fish with Chinese Sauerkraut of other this preparation method selects fresh leaf mustard not using the conventional sauerkraut pickled, by adding
The flavorings such as appropriate Oryza glutinosa vinegar, golden slab sugar are modulated to the taste of sweet acid, breach the acid pickled used in traditional the Fish with Chinese Sauerkraut
Dish, it is to avoid eat excessive nitrite, harm health meets modern life health, the eating habit of green.This preparation method
The Fish with Chinese Sauerkraut, cooking method is simple, and delicious taste is nutritious, health.
Specific embodiment
Design of the invention and the technique effect for producing are clearly and completely described below with reference to embodiment, with
It is completely understood by the purpose of the present invention, feature and effect.Obviously, described embodiment is that a part of the invention is implemented
Example, rather than whole embodiments, based on embodiments of the invention, those skilled in the art is not before creative work is paid
Obtained other embodiment is put, the scope of protection of the invention is belonged to.
Embodiment 1：A kind of preparation method of the Fish with Chinese Sauerkraut, is made by following steps：
（1）Fish is decaptitated, tilt sideling removes fish-bone, be left the net flesh of fish, section, the fillet that will be cut are put
One soupspoon salt is washed by rubbing with the hands, and the fillet of crystal clear are flushed into water, is added white pepper powder, starch, ginger juice and is grabbed and mixes uniform, is salted down
System 20 minutes；
（2）One, fresh leaf mustard is taken, is cleaned up, be cut into suitable size, taken out after blanching 5-15min in boiling water and placed；
（3）Oil under hot pot, and by step（2）In blanching leaf mustard pour into pot, stir-fry a moment, add Oryza glutinosa vinegar, golden slab sugar is peppery
Green pepper, Chinese prickly ash, refined salt, soy sauce, oil consumption is boiled by fire, and turns moderate heat and boil 5-15min；
（4）The fillet that to pickle are added in pot, and big fire is boiled, boil off the pot by 3-10min.Further, the described flesh of fish
Oppressed using the crisp meat Anhui of high-quality.
Further, described step（3）Oryza glutinosa vinegar 20-50g, golden slab sugar 20-40g, capsicum 1-5g, Chinese prickly ash 1-5g,
Refined salt 5-15g, soy sauce 5-25g, oil consumption 5-15g.
Better embodiment of the invention is illustrated above, but the invention is not limited to the implementation
Example, those of ordinary skill in the art can also make a variety of equivalent modifications or replace on the premise of without prejudice to spirit of the invention
Change, these equivalent modifications or replacement are all contained in the application claim limited range.
Claims (3)
1. a kind of preparation method of the Fish with Chinese Sauerkraut, it is characterised in that be made by following steps：
（1）Fish is decaptitated, tilt sideling removes fish-bone, be left the net flesh of fish, section, the fillet that will be cut are put
One soupspoon salt is washed by rubbing with the hands, and the fillet of crystal clear are flushed into water, is added white pepper powder, starch, ginger juice and is grabbed and mixes uniform, is salted down
System 20 minutes；
（2）One, fresh leaf mustard is taken, is cleaned up, be cut into suitable size, taken out after blanching 5-15min in boiling water and placed；
（3）Oil under hot pot, and by step（2）In blanching leaf mustard pour into pot, stir-fry a moment, add Oryza glutinosa vinegar, golden slab sugar is peppery
Green pepper, Chinese prickly ash, refined salt, soy sauce, oil consumption is boiled by fire, and turns moderate heat and boil 5-15min；
（4）The fillet that to pickle are added in pot, and big fire is boiled, boil off the pot by 3-10min.
2. the preparation method of the Fish with Chinese Sauerkraut according to claim 1, it is characterised in that the described flesh of fish using high-quality crisp meat
Oppress in Anhui.
3. the preparation method of the Fish with Chinese Sauerkraut according to claim 1, it is characterised in that described step（3）Oryza glutinosa vinegar 20-
50g, golden slab sugar 20-40g, capsicum 1-5g, Chinese prickly ash 1-5g, refined salt 5-15g, soy sauce 5-25g, oil consumption 5-15g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710136795.2A CN106912838A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the Fish with Chinese Sauerkraut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710136795.2A CN106912838A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the Fish with Chinese Sauerkraut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912838A true CN106912838A (en) | 2017-07-04 |
Family
ID=59460688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710136795.2A Withdrawn CN106912838A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of the Fish with Chinese Sauerkraut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912838A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464461A (en) * | 2018-07-10 | 2018-08-31 | 安徽杠岗香食品科技有限公司 | A kind of production method of the Fish with Chinese Sauerkraut |
| CN113317459A (en) * | 2021-06-17 | 2021-08-31 | 江南大学 | Method for conditioning and rapidly acidifying channel catfish fillet |
-
2017
- 2017-03-09 CN CN201710136795.2A patent/CN106912838A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464461A (en) * | 2018-07-10 | 2018-08-31 | 安徽杠岗香食品科技有限公司 | A kind of production method of the Fish with Chinese Sauerkraut |
| CN113317459A (en) * | 2021-06-17 | 2021-08-31 | 江南大学 | Method for conditioning and rapidly acidifying channel catfish fillet |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170704 |
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| WW01 | Invention patent application withdrawn after publication |