Bamboo shell fish is produced in coastal areas, with round body, hemp yellow, sharp mouth, small and rough scales, spots on the front fin, spiny fin and tail fin, thick meat and no bone silk, which is very delicious.
If the bamboo tube fish is fresh, it is usually steamed, which can keep the original flavor of the fish, without too much seasoning, and pour enough steamed fish soy sauce. As the saying goes, there is something fresh in the light and salty in the taste, and the sweetness of bamboo tube fish will be fully reflected, which will make people's index fingers move and they can't stop.
Traditionally, besides steaming, there is also a way to make oil bubbles. This requires controlling the oil temperature, 3-40% heat, adding bamboo tube fish, soaking in low fire for about 5 minutes, and taking out to control the oil. Then spread shredded ginger and onion, pour in steamed fish sauce and finally pour in hot oil.
The difficulty in production is to control the oil temperature. If the oil temperature is too high, it will turn into fried fish Too low oil temperature will prolong the curing time and affect the quality. Chefs need to have rich experience, observe the color changes of fish, and just cook. Just cooked, I saw that the fish cut by the knife completely changed color, and the joints began to separate and the gap became bigger.
If it is chilled bamboo tube fish, it should be braised in brown sauce. Wipe the pot with ginger slices first, and then sprinkle some salt. This operation can prevent the fish skin from sticking to the pot. Then pour in cooking oil, add bamboo tube fish, and turn to low heat for slow frying. Don't turn over when frying, gently shake the pan and the fish can move, that is, turn over the same operation after frying.
Seasoning can be selected according to your own taste, such as bean paste, hot sauce, pickled pepper, soy sauce, soy sauce and so on. After the spices are fried, add appropriate amount of water to boil, find a good mouth, add soy sauce when it is light, add rice vinegar when it is too salty, and add salt when it is too sweet to neutralize the taste. The combustion time is about 15 minutes. Why does it take so long? Mainly to make the fish taste. Just like salting, the seasoning needs time to slowly penetrate into the bamboo tube fish.
Sour soup fish, refer to the practice in southwest China. First, fry the bamboo tube fish until golden on both sides, and take it out for later use. Then fry tomatoes in red oil, add appropriate amount of water, add pepper, lemon, ginger, spices and salt, bring to a boil, add bamboo tube fish and cook for about 10 minute. Adding vegetables before cooking is more nutritious.
Grilled fish, first put the bamboo tube fish on charcoal, then spread a layer of leek on the bottom of the tray, put the fish on it, add soy sauce, sour pepper, sour beans, sour buckwheat head, oil tofu, peanuts, fried sesame seeds and coriander, put them on the stove and eat while heating.
Beer fish, the method is the same as braising in soy sauce, except that clear water is replaced by beer. In the process of firing, alcohol is completely volatilized, and the finished food has no alcohol smell. Moreover, the malt in beer will penetrate into the bamboo shellfish, which has a unique flavor and is deeply loved by people.
Fried bamboo tube fish with crispy skin, cooked at home, not too complicated, just use eggs and flour. The specific method is to marinate the fish first, beat the eggs in flour, mix them into paste, and add the bamboo tube fish to hang the paste. Pour cooking oil into the wok and heat it to 50% to 60% oil temperature (insert chopsticks and see bubbles all around).
Then put the fish in one by one, don't turn it over, turn it over when the bamboo tube fish floats to the oil surface, and continue frying for a few minutes. When the oil temperature rises to 70% to 80% again, add the bamboo tube fish and fry for more than ten seconds, take out the oil and put it on a plate, and sprinkle with salt and pepper, Chili powder and so on according to your own taste.
Steamed eggs with bamboo tube fish
First, put shredded ginger and scallion into a plate, add cooking wine and knead well. After the taste of ginger and onion comes out, add the bamboo tube fish to marinate. Beat the eggs into a bowl, add salt, sugar and pepper to break up, add some cooking oil and mix well. Take a large plate, pour in the egg liquid, add the bamboo tube fish, spread with shredded ginger, boil a pot of boiling water over high heat, add the fish, cover and steam for 8 minutes.
Hello, I'm glad to answer your question. When we were young, we ate a lot of this kind of fish, and our hometown was called nerd fish. Below I will share my common methods.
First, prepare clean fish, shred dried peppers, slice ginger, knot onions, slice garlic, cooking wine, vinegar, salt, chicken essence, a little sugar, soy sauce, soy sauce and pepper.
1, add some cooking wine to the fish, stir well with pepper (pepper has a good effect of removing fishy smell), and marinate without salt, otherwise the fish will get old.
Heat oil in a pan, saute dried peppers, ginger and garlic, and fry them in fish. Don't move when frying, and then move after 2 minutes, or the fish will be scattered.
3. After frying, add water to the pot and boil the fish and onions. Add water pepper (water pepper is beautiful in color and delicious, which is very suitable for braised fish), sugar, salt, soy sauce, soy sauce and chicken vinegar to taste. Turn the fire for 5 minutes and pay attention to the soup in the pot.
4. Collect juice over high fire, thin the pot and sprinkle with chopped green onion.
This dish is ready, I hope it can help you. thank you
The classic cooking method of bamboo tube fish: bamboo tube fish and fish are cooked together.
Can you burn it?
Ethnic minorities also wrap fish in bamboo shoots and bake them on the fire. Strong fish flavor, with elegant bamboo shoots, delicious.
Bamboo tube fish is fresh and tender, and its meat is thick and plump, so it is called cichlasoma managuense. This kind of fish is often sold in my shop. If the bamboo tube fish are live fish and fresh fish, I suggest scallion oil or steamed. If it is frozen, braise in soy sauce. Spicy or strong. Otherwise, the smell is too strong. Let me introduce a method of scallion oil.
First prepare:
Sunfish 600g
Ginger quantity
Proper amount of onion
2 strips of red pepper
Coriander 1 root
3 tablespoons oil
Proper amount of salt
Steamed fish soy sauce 3 tablespoons
Rice wine 1 spoon
Making time: about 10-20 minutes.
step
1
Kill the fish first, remove the intestines and gills, and scrape off the scales. If you buy it home and eat it immediately, you'd better ask the fishmonger to help kill the fish. I struggled with them for a while in a hurry.
2
Half the onion is shredded and half the ginger is sliced and shredded.
three
Cut the pepper into circles and the coriander into sections.
four
Spread ginger slices and scallions on the bottom of the plate.
five
Put the fish on the onion ginger, sprinkle some salt on the fish and pour some yellow wine.
six
Boil the water in the pot and steam the fish for 8 minutes, depending on the size of the fish. Bamboo tube fish is very tender, only 200g each, 8 minutes is enough. After 8 minutes, pour the water out of the plate, spread the shredded onion and coriander on the fish, and pour in the steamed fish sauce.
seven
Heat hot oil in another pot, saute shredded ginger and Chili rings, and pour them on shredded onion while it is hot.
Bamboo tube fish is a kind of freshwater fish with delicious and delicate meat, which can be used for steaming. Practice: Wash the fish, gut it, cut several knives on the fish, put it on a plate, steam it in a boiling pot for 8 minutes, take it out, put shredded onion and ginger on the fish, pour the steamed fish soy sauce on it, heat it in a wok, and pour the oil on the fish, and you can eat it. You can also braise in soy sauce, dry fry, or whatever.
This fish, made by Master new oriental cooking, has been learned step by step. Made by the master of the professional cooking chef school.
Bamboo shell fish, and a Chinese translation is lazy fish! [Covering your face] is called cichlasoma managuense, which is delicious and most suitable for steaming!
Get ready; Bamboo tube fish, ginger, onion, garlic, steamed fish and soy sauce.
Wash the bought fish first, marinate it with salt 15 minutes or so, and be sure to wipe it evenly!
Second, cut the ingredients, cut the onion into chopped green onion and onion leaves, cut the onion into sections, slice the ginger, spread it at the bottom of the plate, and cut the onion leaves into filaments and put it on the plate!
Third, put the pickled bamboo tube fish into the plate, (no need to wash off the salt) boil the water in the pot and steam the fish for eight minutes!
Fourth, the steamed bamboo tube fish has removed the onion and ginger from the bottom of the plate! Put shredded onion on the fish.
Fifth, boil oil in a hot pot, pour the oil on the fish, and finally pour the steamed fish soy sauce on it, and a steamed bamboo tube fish will be ready!
Bamboo tube fish is a kind of fresh water fish with fresh meat. Individuals first clean the fish by descaling, then prepare chopped green onion, ginger, aniseed, salt and cooking wine, smear them on the fish and marinate for about 20 minutes, prepare a little salad oil at the bottom of the pot, fry the fish in the pot until cooked, turn it over, take it out, heat it with the remaining base oil, and add some bean paste and coriander to make soup.
This kind of fish has delicious meat and few fishbones, which is very suitable for children and the elderly.
In the south, I usually use it to steam, which can keep the flavor, and it is very healthy with less oil and salt.
Steam hot water on the pot for about 10 minutes, add shredded onion in hot oil, and put steamed fish and soy sauce for later use. Just give the children and the old people fishbones. Arrange for your family once a week. Healthy and delicious!