The authentic marinating method of Shanghai smoked fish

Shanghai Smoked Fish Sauce Recipe Shanghai Smoked Fish Sauce Recipe, Shanghai Smoked Fish Sauce is a magical food that many people think is the soul of smoked fish. People in many places may not know about smoked fish, but those who have tried it are

You will absolutely love this Shanghai smoked fish sauce recipe below.

Shanghai smoked fish sauce recipe 1 Old Shanghai smoked fish raw materials: 1500g each of sugar and minced ginger, 500g each of maltose and gold orchid ointment, 1000g rock sugar, 1250g banquet sauce, 750g water, 100g refined salt, 200g MSG, Huadiao

Moderate amount.

10 grams each of bay leaves, cinnamon and star anise, 250 grams allspice, 150 grams pepper, some green onion and ginger pieces.

Preparation 1. First, stir-fry the green onions, ginger, bay leaves, cinnamon and star anise with a small amount of oil until fragrant. Add water and then add the above seasonings and slowly simmer until thickened.

1 piece of grass carp Method/Steps Marinate fish slices with ginger, cooking wine, and salt for one hour.

Put an appropriate amount of water in the pot, add cinnamon, star anise, and bay leaves. After the water boils, simmer for fifteen minutes. Remove the spices, add rock sugar and cook until thickened. Finally, add honey and starch water, and let cool.

Refrigerate.

Put the fried fish in the pot, fry until golden brown, scoop it out and put it directly into the sauce, add a layer of sauce and serve on the plate.

Shanghai smoked fish sauce recipe 2 The recipe of old Shanghai smoked fish sauce.

Take spices (15 star anise, 5 segments of cinnamon, 20 bay leaves, 100 grams each of cumin and dried tangerine peel, 5 grass fruits, 25 grams of white cardamom, 1 monk fruit, 40 grams of dried chili), 250 grams of green onions, ginger

Saute 200 grams with 250 grams of salad oil until fragrant, add 300 grams of rice wine, 3 to 4 kilograms of white sugar (add according to the diners’ preference), 15 kilograms of second soup, 400 grams of light soy sauce, 100 grams of dark soy sauce, and red yeast rice (use

Wrap with gauze) 350g, 500g MSG, 50g crushed black pepper, 250g salt, bring to a boil over high heat, simmer over medium heat for 1 hour until the marinade is thick, then drain.

Pay attention to the frying temperature.

The preparation method of smoked fish is a typical frying and marinating technique.

When the oil temperature for frying fish must reach 75% hot (with slight smoke coming out), you can put the fish meat into the oil pan one by one, fry it on high heat for 1 minute, then fry on low heat for 2 minutes and then take it out.

The high temperature can quickly lock the surface of the fish while maintaining the soft and tender texture inside.

If the fish is fried very dry, the meat will become tight, so that if you marinate it again, the meat will not loosen.

Some chefs use the method of double frying to process fish, which is also acceptable, but the frying temperature must be high, and the frying must be over high heat, but do not fry for a long time.

Shanghai smoked fish sauce recipe 3 "Five-spice smoked hairtail smoked" is a cooking method that puts cooked food in a steamer, sprinkles sugar, tea, spices and other condiments on the bottom of the pot, seals it and heats it to burn, so that the condiments are charred and smoked.

It is adsorbed on the surface of smoked cooked food to increase the taste of the food and extend the storage time. This method is not easy to control the heat at home, and the carbonization of the seasonings during the smoking process is easy to produce harmful substances. Therefore, there is a certain difficulty.

This simple method of "smoking" food at home is actually a combination of "frying" and "pickling" to produce food with a flavor similar to that of smoked food. The first step is to "explode".

The ingredients are fried, and on the other hand, the ingredients are partially dehydrated through high-temperature frying, providing space for rapid penetration of the next step of pickling. This is the principle of instant noodles. The second step is to "pickle" the fried ingredients.

In the cooked sauce, the ingredients can be flavored. The flavors of the sauce can be varied. You can make it however you like. Just make sure it is cooked thoroughly and marinated in a clean and water-free container.

Only by preparing the ingredients can they be stored for a long time without deterioration. In the summer, use this method to make something, store it in the refrigerator, and eat it anytime. It is very convenient and practical to use hairtail to demonstrate the taste.

Choose the simplest, most common spices.