不辣的酸菜鱼

2024-05-07 18:02:59 941

不辣的酸菜鱼
传说壁山县有一善钓鱼翁,一日钓得几尾鱼回家,老伴误将鱼放入煮酸菜汤的锅里,后来一尝,鲜美至极,渔翁逢人就夸,酸菜鱼也出了名。
酸菜鱼也称为酸汤鱼,是一道源自重庆的经典菜品,以其特有的调味和独特的烹调技法而著称。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,口味酸辣可口;鱼含丰富优质蛋白,能提供人丰富的蛋白质、矿物质等营养;酸菜中的乳酸可以促进人体对铁元素的吸收,还可以增加人的食欲。
但流行于上海的酸菜鱼,速度已经减轻了许多,然而对于我们家的爷爷奶奶们来说,就这一点点辣也是不能承受的,于是,我就创造了不辣的酸菜鱼。
特此声明,我这个酸菜鱼是很不正宗的,可以说川菜的一切特征都找不到,已经不能划入川菜的势力范围了。但我家人爱吃,我学厨艺不就是为了家人吃得高兴嘛!

Details of ingredients

  • 鲈鱼(大)1条
  • 酸菜1小袋
  • 豆芽1小把
  • 鸡蛋清1个
  • 淀粉1大勺
  • 2小勺
  • 2小勺
  • 白醋1大勺
  • 白胡椒粉1小勺
  • 料酒1大勺
  • 1大勺
  • 葱段1把
  • 姜片5片
  • 蒜瓣5瓣(切片)

Technique

  • 难度中级
  • 工艺
  • 口味酸咸
  • 时间一小时

Steps to make 不辣的酸菜鱼

  • 1.鲈鱼取下鱼肉片成鱼片,我之前发过《片鱼片之蝴蝶片》的菜谱,不会片鱼片的小伙伴可以看一看。鱼片用清水多洗遍,洗的时候可以在水中滴少许白醋。
  • 2.鱼片洗好后挤干水分,加1小勺盐、1小勺糖、蛋清、淀粉、半勺料酒,抓匀。
  • 3.手成爪形,顺时针方向搅打鱼片,打到粘稠,加胡椒粉、油,继续顺时针方向搅打均匀,盖上保鲜膜冷藏15分钟以上。
  • 4.鱼头、尾、骨斩大块,和鱼片一样多洗几遍,挤干水分后加部分葱段、2片姜片、半勺料酒,抓捏均匀,腌渍15分钟左右。
  • 5.酸菜和豆芽择洗干净,酸菜切段。
  • 6.起油锅,爆香葱姜蒜。
  • 7.鱼头、尾、骨下锅两面煎黄。
  • 8.加大量清水大火煮开转小火熬汤。
  • 9.熬到鱼汤成奶白色,用漏勺捞出鱼头鱼尾不用(爷爷不会吃鱼,怕卡鱼刺)。
  • 10.另取一锅,下油烧热煸香酸菜,放入鱼汤煮开并加盐糖白醋调味,再下豆芽煮开。
  • 11.捞出豆芽、酸菜铺在大汤碗底部。
  • 12.鱼汤锅保持小火,下入鱼片,下鱼片时要用手指捻开鱼片。
  • 13.再次煮沸,再滚一滚就可以了(我老怕寄生虫,一般都要多煮一会)。
  • 14.鱼片和鱼汤倒入汤碗,爱葱花的此时可以点缀葱花,我不爱,所以没放。
  • 15.为了拍照好看,还是扯了片香菜叶子丢碗里,结果女儿反对,也就不了了之。
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