厨师长教你:“葱香鲫鱼”的家常做法,味道鲜美,鲜辣味川菜,不需要宽油

厨师长教你:“葱香鲫鱼”的家常做法,味道鲜美,鲜辣味川菜,不需要宽油


First, prepare 10 “ji yu” carps Stick two chopsticks into the carps’ mouth The purpose of this step is to make it easier to handle clean up the scales and guts with a knife, then set aside Those who can’t be bothered please hand it to the accommodating shopkeeper Clean the carps thoroughly after butchering “because cooking reflects how one would conduct him/herself, always be honest and fresh” After cleaning, next step is to prepare the auxiliary ingredients Crush and mince a handful of garlic and ginger, then set aside You can add a bit more ginger to neutralize the fishy odor Julienne a small chunk of tender ginger for later use Chop up a couple of “Erjintiao” chilli pepper and set aside The purpose of this step is to enhance the umami & spicy flavor Mince some “Xiaomila” chilli and set aside You can use less Xiaomila if spiciness is not for you Cut some spring onions into short segments and set aside Shred some “Suan Cai” (Chinese pickles), then set aside Start marinating the carps First, make crosswise slices into the carps Remember not to give deep gashes so the carps do not break down while cooking Add 4 grams of salt Add some cooking wine and mix evenly, marinate for 5 minutes Next step, start cooking First, heat the wok When the wok is hot, add about 60 grams of cooked rapeseed oil Add half of the ginger & garlic mince and suan cai when the oil is 60 percent hot Stir-fry the auromatics until the fragrance comes out Add some water Do not add too much water or the flavor might be diluted Boil the water on high heat and start seasoning Add about 5 grams of salt A small spoon of MSG Add some sugar Add some light soy sauce (about 6 grams) It is ok to add some more soy sauce for the fish to absorb the flavor Add some dark soy sauce for coloring Put the marinated carps into the wok Braise the carps on low heat for 6 minutes The purpose of this step is to cook the carps until it picks up the flavor After 6 minutes, take out the carps and put them on a plate Add the ginger, garlic and chilli peppers into the the wok Add some starch slurry to thicken the broth After thickening the broth, add the green onions into the wok, braise it till “Duansheng” (partially cooked) Last step, pour the broth on the carps. The dish is now ready to serve. A very delicious Green Onion Braised Carps is finished. Technical Summary of Green Onion Braised Carps First, it is better to cook with freshly butchered carps to preserve the umami flavor Second, after finishing cooking the dish, you can sprinkle some Sichuan Peppercorn Oil for the numbing flavor Third, the flavor profile of this dish is umami & spicy. It is better to not add doubanjiang Forth, adding more soy sauce can make the flavor into the carps when braising End of the technical summary of Green Onion Braised Carps

100 thoughts on “厨师长教你:“葱香鲫鱼”的家常做法,味道鲜美,鲜辣味川菜,不需要宽油”

  1. 作为学徒,我要替我师父解释一下为什么没把小鲫鱼敲晕,因为鲫鱼的头骨特别脆弱,一敲就不成鱼型了,所有人做小鲫鱼料理都不会敲晕的哦(包括摊主😂),大家记住~

  2. 1:15 不得不说现在刚哥的视频是越来越考究了,比如这个切菜的摆盘,右上角的鱼,左边的葱,都很有美感了,刚哥好样的,继续加油~

  3. 评论区里有的人是真的恶臭啊。不要扯什么人不人道的,一口一个 426,对和自己同类的生物都充满侮辱,你指望他对自然界的其他生物人道?

    人不人道是你说了算的吗?你用人类区区几千年的「人道」、还不是所有人都认同的「人道」去适用于传承了几亿年的自然,你也太自大了点吧?

    哦,直接敲晕就人道,用筷子插进嘴就不人道,这是你规定的?我还觉得吃鱼的时候能保持生命的原本形体才是对自然的尊重呢,你直接无脑地一刀拍死,破坏了自然创造的生命形体,就为了你自己心理减少一点负罪感,太虚伪了吧?

  4. 王廚師長(不對現在該改叫百萬訂閱廚師長),我有個疑問想請教一下,就是最後辣椒跟蒜末為什麼不是一開始用油去爆香,而是用湯汁煮的呢?

  5. 李安的电影饮食男女开头也是筷子 插鲤鱼肚,后面剧情发展,男主觉得这样残忍放弃了。

  6. 老師,我請問一下:臺灣沒有二荊條這種菜。所以可不可以不要加?

    另外老師用的勾芡步驟,咱們傅培梅大師是說「太白粉」。除了太白粉,生抽醬油、老抽醬油⋯等名詞,建議老師在下一次影片,以括弧加註臺灣地區的用語是甚麼,好讓臺灣的同學們也看得懂

  7. 真恶心!再也不会看这个人了. . 我也不是吃素的,也相信生命的轮回,至少可以吃的时候不必这么给动物不必要的痛苦

  8. 聊聊中国农村退休老人的生活 ,现在每月领一百块钱的退休金 ,同年龄的公务员退休金每月大几千元甚至过万元 。同样是为中国建设做贡献 ,早期农民交土地税 ,缴公粮,而同期公务员还没有交社保费 。农民退休金比公务员的差太多 ,很多农民七八十岁了还要在地里干活找吃的 ,还要在家带留守儿童,生活很悲惨的 !希望关注退休老农民的生活 !!!

  9. 아무리 물고기지만 너무 잔인하자나 기절이라도 시키고 젖가락을 꽂아 넣던지 ㄸㄹㅇ 색기야 완전 싸이코구만

  10. English subtitles are available. 本视频有英文字幕。
    我们的野生字幕组长期志愿为中文 YouTuber 制作英文字幕,并有独家福利哦,欢迎来玩~
    详情请见 https://github.com/immoonancient/YTSubtitles

  11. U should have just put the fish out of water some time ,that would have died, ur soooooo bad,curel, inhuman person ,I hate ur channel

  12. 都不拍暈,沒了內臟和魚鰓,被丟到水盆里還本能性的游泳,大腦都還在都能感覺到痛,不先拍暈也太殘忍了吧!? 再怎麼說也要打馬賽克吧,這樣對動物太殘忍,再怎麼說都要盡量減輕動物的痛苦,快速殺死才對啊

  13. 我覺得他們死得很不明不白啊…
    嘴巴被插兩根長長的東西
    然後就被刮鱗剖肚..
    完全不明白啊

  14. 從以前就有一個疑問,豬牛雞鴨鵝等牲畜我們都有相對應內臟料理,可是魚類的內臟料理好像屈指可數,是因為內臟真的不好吃嗎?

    Ps難得看王師傅用大灶開伙

  15. 如果你是素食主义,指责别人杀生或者折磨,你至少有你的立场,你只是和我立场不一样而已。如果你吃肉还指责别人,那么你只是虚伪而已。

  16. 我不是啥圣母婊,我看到被挖空内脏的鱼在丢进水的时候还游了一下,不信可以去回放下。其实真可以敲一下的之类的,看着贼恐怖。。。

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