Glutinous Fish Fillet
by Large frying spoon
Favorite
Difficulty
Normal
Time
10m
Serving
2
"Zaoyou fish fillet" is another classic dish in Shandong cuisine. It has been passed down for hundreds of years. After the vicissitudes of life, people still like it today!
This dish is always in the forefront of sales in several large Lu cuisine restaurants in Beijing. Anyone who has tasted it will be intoxicated by the lingering fragrance and the tender fish fillets. In an instant, the dancing chopsticks can't stop it until the dishes are dry, ha ha! There are not many dishes that can be reminiscent of a lifetime, but the "bad fish fillet" can most arouse people's appetite. Most of the people who eat this dish in the restaurant are repeat customers.
It’s also very simple to make "Zaoyu fish fillet". The key is to pay attention to two points, one is to have the "fragrant sauce", and the other is to pay attention to the heat when you slide the fish. As long as you master these two points, look at it. Seeing the whole process of the operation I wrote, I will do it at home immediately.
Speaking of "fragrant rice", many stores regard it as their own secret sauce, and most of them are kept secret. Therefore, outsiders have no way of knowing it, and you will not be able to cook this dish at home.
In fact, to put it bluntly, the lees is the dregs of rice wine brewing, and it is generally used to feed pigs with some feed, ha ha! But I don't know in which month and year, it was excavated by a wise man, and after the second fermentation, it was carefully blended to turn it into a treasure. It is said to be fragrant lees, but it smells like the yellow wine, but there is a hint of another delicate fragrance in the aroma of the wine, which is stronger and longer than the aroma of yellow wine.
The rice wine lees sold in 500g bags are generally sold in the market. After you buy them, they will be steamed in the basket. After steaming, add twice the rice wine, seal the container and simmer for a few hours, and sew one with gauze. In the pocket, pour the mixture of lees and wine into the pocket, tie it up, and hang it, let it flow down and filter it naturally, and use a container to hold it underneath. After a few hours, the lees will be filtered and the lees will be discarded. Put it in a bottle, put it in the refrigerator, and take it as soon as you use it. You can use it to fill fish fillets, chicken fillets, three whites, etc. Anyway, you can use it to fill whatever you like, haha! I have used it to make lousy tofu and it is delicious too!
Don't underestimate this "rice wine dregs", but it is rich in amino acids, which can be converted into many substances beneficial to the human body through the action of enzymes. Using it for cooking can improve the freshness and increase the deliciousness. It is a very healthy condiment. , Dear ones, don't use it to feed pigs again, ha ha!
I still filter a bottle during the Spring Festival. If it weren't for the foodie section to engage in activities, I would have forgotten it. I haven't eaten Lu dishes for a long time, just to relieve my gluttony! Today, I use this self-brewed "Zao Jue" to make this traditional Shandong dish "Zao Liu Fish Fillet". The main methods are as follows;"
This dish is always in the forefront of sales in several large Lu cuisine restaurants in Beijing. Anyone who has tasted it will be intoxicated by the lingering fragrance and the tender fish fillets. In an instant, the dancing chopsticks can't stop it until the dishes are dry, ha ha! There are not many dishes that can be reminiscent of a lifetime, but the "bad fish fillet" can most arouse people's appetite. Most of the people who eat this dish in the restaurant are repeat customers.
It’s also very simple to make "Zaoyu fish fillet". The key is to pay attention to two points, one is to have the "fragrant sauce", and the other is to pay attention to the heat when you slide the fish. As long as you master these two points, look at it. Seeing the whole process of the operation I wrote, I will do it at home immediately.
Speaking of "fragrant rice", many stores regard it as their own secret sauce, and most of them are kept secret. Therefore, outsiders have no way of knowing it, and you will not be able to cook this dish at home.
In fact, to put it bluntly, the lees is the dregs of rice wine brewing, and it is generally used to feed pigs with some feed, ha ha! But I don't know in which month and year, it was excavated by a wise man, and after the second fermentation, it was carefully blended to turn it into a treasure. It is said to be fragrant lees, but it smells like the yellow wine, but there is a hint of another delicate fragrance in the aroma of the wine, which is stronger and longer than the aroma of yellow wine.
The rice wine lees sold in 500g bags are generally sold in the market. After you buy them, they will be steamed in the basket. After steaming, add twice the rice wine, seal the container and simmer for a few hours, and sew one with gauze. In the pocket, pour the mixture of lees and wine into the pocket, tie it up, and hang it, let it flow down and filter it naturally, and use a container to hold it underneath. After a few hours, the lees will be filtered and the lees will be discarded. Put it in a bottle, put it in the refrigerator, and take it as soon as you use it. You can use it to fill fish fillets, chicken fillets, three whites, etc. Anyway, you can use it to fill whatever you like, haha! I have used it to make lousy tofu and it is delicious too!
Don't underestimate this "rice wine dregs", but it is rich in amino acids, which can be converted into many substances beneficial to the human body through the action of enzymes. Using it for cooking can improve the freshness and increase the deliciousness. It is a very healthy condiment. , Dear ones, don't use it to feed pigs again, ha ha!
I still filter a bottle during the Spring Festival. If it weren't for the foodie section to engage in activities, I would have forgotten it. I haven't eaten Lu dishes for a long time, just to relieve my gluttony! Today, I use this self-brewed "Zao Jue" to make this traditional Shandong dish "Zao Liu Fish Fillet". The main methods are as follows;"
