Homemade private dish with heart blue [cumin spicy grilled fish] - what you eat is the pride of the world

Homemade private dish with heart blue [cumin spicy grilled fish] - what you eat is the pride of the world

Introduction:

"Grilled fish is a typical lake dish. Such as a proud master, proud of others, self admiration. Xinlan likes to eat grilled fish, especially the spicy grilling of cumin. The strong fragrance of cumin gives the grilled fish charming fragrance; the strong hegemony of spicy oil gives the grilled fish amazing taste. A perfect combination of the two makes people want to stop. Only a mouthful of good wine can complement each other. Every time the fish is roasted, Xinlan will stay by the oven, unwilling to let off a trace of fragrance, just like the fable of the musician who smells the smell of salted fish and eats rice with relish, imagining the surprise at the entrance. As soon as the dish is finished, chopsticks should be taken immediately, and the heat should be put into the throat to fully enjoy the strong taste impact. The wine in the bowl should be drunk in one gulp, and it will be a great pleasure! All of a sudden, there is a kind of thinking about the big bowl of wine, big pieces of meat, swordsman, happy gratitude and hatred. In fact, men have such a feeling of the world, either wandering around the world, unrestrained, big bowl of wine and meat, hearty; or small courtyard Pavilion, three or five confidants, big bowl of wine and meat, talking about life. But the reality is cruel, we live in the real, the pressure of life, work, family, social pressure, the man's back bending, heroism. We can't get drunk, because we are still carrying the future of our lovers, children and parents; we can't eat meat, because we have to pay for our children's milk powder, our wife's skirt and our parents' health; we can't go around the world, because we can't ignore our family's ardent hope, and we can't forget that they are still waiting for us to go home Too much can't, too much regret, too much can't ask, men are destined to bear the family day, always remind yourself: stand up straight, don't lie down! The bow is easy to break, the string is easy to break, brother, don't put too much pressure on yourself. Maybe we can't let go of everything and roam around the world like the ancient Xiake, but at least we can release our mind in the moment of tasting the roast fish, temporarily forget the troubles in life, and put down our responsibilities in a short time. We can drink in a big bowl, eat a big piece of meat, have a taste of the heroic spirit of the river and the lake, and drink happily. Chu people's heart blue drunk after crazy book

Production steps:

Step 1: 1. Keep the fish in clean water for 24 hours and spit out the smell of sand

Step 2: 2. Remove the scales and gills of crucian carp, kill it from the back, remove the viscera, scrape the black film, gouge out the shallow flower knife, and cut off the spine of crucian carp gently with the knife

Step 3: 3. Divide the salt and cumin powder into three parts, one for pickling, put the fish in a bowl, spread salt on the fish, sprinkle cumin powder, sprinkle Guangdong rice wine, add ginger slices, and marinate in the refrigerator for 24 hours

Step 4: 4. Pour the marinade out of the bowl, brush the inside of the fish with chili oil, sprinkle the remaining 1 / 3 salt and cumin powder

Step 5: 5. Put tin foil on the baking plate, put the fish into the baking plate, put ginger slices under the fish, brush chili oil on the outside of the fish, sprinkle the remaining 1 / 3 salt and cumin powder

Step 6: 6. Preheat 180 degrees in the oven and bake the fish for 25 minutes

Materials required:

Crucian carp: 300g

Ginger: 4 slices

Instant cumin powder: appropriate amount

Homemade chili oil: 2G

Salt: 2G

Guangdong Rice Wine: 20ml

Note: 1. Remove the fish teeth when picking gills, remove the abdominal black membrane when removing viscera, these two things are the most fishy. 2. Roast fish should use back killing method, so that the shape of roast fish is more beautiful and easier to mature, and the meat is more tender. 3. Cut off the spine of crucian carp, and the fish body will not be deformed and bent when roasting. 4. Marinate the fish with rice wine, and the fish after roasting also has the fragrance and sweetness of rice wine

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: medium spicy