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Live fish pot sticker cheats, 0 basic strategies, novice Xiaobai is also a god! Whoever eats praises
Food is like a light in life, which can always illuminate our mood inadvertently. And the "live fish potsticker", for me, is simply a bright star in the light!
Every time I think of the live fish potstickers, the tender fish, the crispy potstickers, and the rich soup, my heart feels like it is gently scratched by an invisible hand, and I can't wait to eat it.
Live fish potstickers originated on the shores of Hongze Lake in Jiangsu. The abundant aquatic resources of this water area provide unique conditions for the birth of this delicacy. Local fishermen have created this unique delicacy with their familiarity with the ingredients and culinary wisdom in addition to their hard work.
It is said that once upon a time, there was a fisherman who cooked on the boat. He had just caught fresh fish and was ready to cook it, but the pot was too small to fit too much bread. So, he had an idea and put the dough on the edge of the pot and cooked it together. Unexpectedly, the dough made by this way absorbed the deliciousness of the fish and became extremely delicious. Since then, live fish potstickers have spread among fishermen.
There is also an interesting story about a wealthy merchant who passed by Hongze Lake and smelled the aroma of live fish potstickers wafting from a fishing boat. Attracted by the aroma, he went on board to taste the dish and was full of praise. When he got home, he never forgot about it and invited a local chef to cook it for him.
The key to the deliciousness of live fish potstickers lies in the freshness of the ingredients and the unique way they are cooked. The fish used is usually local wild fish, which is tender and nutritious. Potstickers, on the other hand, are made with flour and water, and are baked in a hot pan to become crispy and delicious.
In the cooking process, mastery of the heat is crucial. It is necessary not only to ensure that the fish is cooked thoroughly, but also to bake the potstickers to a golden color and crispy texture.
"Live fish potstickers", the name is simple and straightforward, but it vividly depicts the main ingredients and characteristics of this dish. "Live Fish" emphasizes the freshness of the fish, while "Potstickers" highlight the unique way the dough is cooked. When live fish and potstickers meet, it is a delicious feast.
Ingredients required
1 live fish (about 1000 grams), 300 grams of flour, 150 ml of water, appropriate amount of green onion, ginger and garlic, 20 ml of cooking wine, 15 ml of light soy sauce, 10 grams of salt, 5 grams of sugar, 5 grams of pepper, appropriate amount of cooking oil, appropriate amount of coriander.
Cooking process
- Handling the fish: Slaughter the live fish, remove the scales, gills and internal organs, wash and make several cuts on both sides of the fish and marinate for 15 minutes with 10 grams of salt, 5 grams of pepper and 20 ml of cooking wine.
- To prepare the batter: Place 300g of flour in a basin, slowly add 150ml of water and stir into a homogeneous batter.
- Prepare the side dishes: mince the green onion, ginger and garlic, and cut the coriander into sections for later use.
- Fry the fish: Pour an appropriate amount of cooking oil into the pan, add the marinated fish after the oil is hot, and fry until golden brown on both sides.
- Boiled fish: Add green onions, ginger and garlic to stir-fry until fragrant, pour in an appropriate amount of water, add 15ml of light soy sauce and 5g sugar, bring to a boil over high heat, then turn to low heat and cook for 10 minutes.
- Apply potstickers: Spread the batter evenly along the edges of the pot, cover the pot and continue to cook over low heat for 10 minutes until the potstickers are cooked through.
- Remove from the pot: Sprinkle with coriander segments, and then remove from the pot and serve.
Cooking tips
- When frying fish, it is necessary to master the heat to avoid frying the skin of the fish.
- The consistency of the batter should be moderate, too thin is not easy to form, too thick and bad taste.
- The cooking time should be adjusted according to the size of the fish to ensure that the fish is cooked thoroughly.
- Be quick when applying potstickers so that the batter doesn't run into the pan.
- Finally, don't make the soup too dry, and leave some soup to soak in the potstickers for more deliciousness.
Friends, live fish potstickers are like a passionate symphony, and every bite is a beautiful note, playing a beautiful melody of life. Come and try this dish and make it shine on your table!
Dear friends, have you ever tried to make your own live fish potstickers? Did you encounter any interesting things or problems during the production process? Come and share it with everyone!
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