SICHUAN FISH with Pickled Mustard Greens | (Suan Cai Yu 酸菜鱼 マスタードグリーンのピクルスと四川魚)
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- เผยแพร่เมื่อ 23 ก.ค. 2020
- SICHUAN FISH with Pickled Mustard Greens | (Suan Cai Yu 酸菜鱼 マスタードグリーンのピクルスと四川魚)
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➡️ Suan Cai Yu (酸菜鱼) can be translated as “hot and sour fish with pickled mustard greens”. The fish is thinly sliced and poached in a rich broth made from chicken stock, fish stock, and Sichuan pickles. The fish has a velvety and silky texture, with a piquant and zesty taste. It is a great dinner dish that you will find really comforting and satisfying on a chilly day.
Description above has been quoted from Maggie Zhu, respectly introduce her site below:
omnivorescookbook.com/suan-ca...
🔔 酸菜鱼也称酸汤鱼,是源自重庆的经典菜品,流行于上世纪90年代,是重庆江湖菜的开路先锋之一。酸菜鱼以草鱼为主料,配以泡菜等食材煮制而成,口味酸辣过瘾。
📢 原料:
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草鱼一条(1斤半-2斤为宜)、四川泡酸菜150克(泡青菜)、金针菇100克、郫县豆瓣酱20克、姜20克、蒜5瓣、蛋清1个、料酒、淀粉、盐、胡椒粉适量。
步骤:
1✅、鱼片成片,鱼排切成段,将鱼片和鱼头鱼排分别加入蛋清、料酒、淀粉、盐拌匀腌制20分钟;
2✅、酸菜挤去水分,切成丝,里面有一根泡椒也切丝,金针菇洗净切段;
3✅、姜切片,蒜切末;
4✅、锅烧热,倒入少许油,下姜片、蒜泥、郫县豆瓣酱炒香;
5✅、下切碎的酸菜丝炒匀;
6✅、锅中倒入足量开水(水量要能没过所有鱼片和其他材料);
7✅、水烧开后,倒入鱼头和鱼排段,煮约10分钟;
8✅、下金针菇段;
9✅、随后将腌好的鱼片一片一片夹入锅中,放入后即用筷子拨散;
10✅、煮至全部鱼片变色,调入少许盐和胡椒粉搅拌匀即可出锅。
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We had Suan Cai Yu last weekend (like the one in the Video) , it is tasty~
Very impressive and seems delicious
Welcome to China and try. :-)
super great
cool
Welcome to The Food Box.😇😇😇 **
very good
good stuff
best
lol nice
nice
wooow
The food looks good but i dont know what kind of ingredient you put in.
Oh, they are mainly local ingredients from China, hard to translate in a good way, you are welcome coming to China and try.😇😇😇
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www.mediatcb.com
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