Delicious Chinese food:Stewed salting yellow croaker and sauteed beef filets with peppers in black bean sauce
Here we invite a master hand to teach you how to cook a family heirloomed dish called Stewed Salting Yellow Croaker. You mustn’t miss the private dish we release this weekend even if it is only a passing whim for you to try Chinese food. The culinary procedure is absolutely out of your imagination and the blending of seasonings is also quite unusual. As for the taste, it is of real delectable flavor, both salty and savory.
Besides, we have special guest Mr. Deng here to recommend another delicious Chinese food for you, very suitable to enjoy in the winter, called Sautéed Beef Filet with Pepper in Black Bean Sauce.
Family Heirloomed Stewed Salting Yellow Croaker
Our master hand Mr. QU Zhihong has been keeping a healthy diet. In his diet menu most of the dishes are oil and salt depleted. However, it is absolutely not easy to make a light dish tasty. So he makes a lot of innovations in Chinese food cooking sticking to a double principle of health and deliciousness, and his dishes have won the favor of his friends.
Mother stock: little yellow croaker
Accessories: scallion, ginger, garlic, black bean sauce, white liquor
Culinary Procedure:
1.Pour half liang (approximately equal to 0.65 ounces) edible oil into an autoclave.Place several clean-washed little yellow croakers orderly into the autoclave.
2.Add two spoons of white liquor to do away with the fishy smell and a small amount of salt and a half spoons of soy sauce.
3.Cover the fish with scallion and ginger sprinkles, five cloves of garlic and a small spoon of sugar.
4.Pour down the black bean sauce which has been soaked in rinsing in advance into the autoclave. Sprinkle 5 spoons of vinegar, a small amount of chicken essence and white pepper powder.
5.At last pour some rinsing covering above the yellow croaker and ingredients. Fasten the autoclave cover and keep stewing with a slow fire for half an hour.
6.Take off the cover and keep a sharp fire until there’s little soup left in the pot.
7.Pick the dish up with a utensil and the course is accomplished.
Key points:
1.We must cut the heads off the little yellow croaker in advance.
2.Control the amount of salt to avoid much too salty to the taste.
3.The interfusion of black bean sauce makes the stewed yellow croaker more savory.
4.Fasten the autoclave cover and keep stewing with a slow fire for half an hour.
5.Pick the dish up with a utensil when it has cooled a little. Otherwise the fish is not likely to maintain an intact shape.
Sautéed Beef Filet with Pepper in Black Bean Sauce
Raw materials:
Mother stock: beef Accessories: black bean sauce(lobster sauce), egg, paprika and green pepper
Culinary Procedure:
1. Slice beef into uniform filets. Put the filets into a bowl and add well-proportioned edible saleratus, egg cream, salt and starch one by one, blend them with your hand to make sure they are mixed together and evenly into the beef filets. Drip a small amount of edible oil to preserve the moisture content of the beef filets.
2. Heat appropriate edible oil in a pan. When it gets hot, put the beef filet mixture into the pan and keep stir-frying until the beef filets have tuned color and get done. Place them on a plate.
3. Put black bean sauce in the pan and give it a quick frying. Then put sliced pieces of paprika and green pepper and also quick frying till done. At last put the beef filets we have just cooked into the pan, stir-frying for a few minutes. Pick the dish up with a utensil and the course is accomplished.
Key points:
1. It is the first step to add a small amount of well-proportioned edible saleratus into the beef filets to make sure the tender and slippery mouthfeel.
2. Preserving the moisture content in the beef as soon as possible (that’s the purpose for adding starch and edible oil) is the second step to make sure the tender and slippery mouthfeel
3. The third step for the tender and slippery mouthfeel is the interfusion of egg cream.
4. Black bean sauce soaked in warm edible oil in advance can be used directly for cooking.
Reason for recommendation:
The beef filets are tender and slippery to taste with aromatic flavor of black bean sauce.