Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same

Abstract

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

Description

technical field [0001] The invention belongs to the field of cooking food, and in particular relates to a pickled fish seasoning and a method for making pickled fish with the seasoning. Background technique [0002] Sauerkraut fish belongs to Sichuan cuisine. It is made with fresh fish as the main ingredient, boiled with pickled vegetables and auxiliary ingredients, and is loved by consumers because of its unique taste. However, most of the various seasonings and spices sold in the market are of a single variety. Users must purchase a variety of single-species seasonings and mix them randomly during cooking. Because the primary and secondary raw materials are not distinguished, the seasoning ratio is more or less , resulting in very large differences in food color, aroma, and taste, especially for removing fishy smell and peculiar smell, it is difficult to prepare suitable seasonings. Contents of the invention [0003] The object of the present invention is to provide a p...

AI Technical Summary

Problems solved by technology

However, most of the various seasonings and spices sold in the market are of a single variety. Users must purchase a variety of single-species seasonings and mix them randomly during cooking. Because the primary and secondary raw materials are not distinguished, the seasoning ratio is more or less , resulting in great differences in food color, aroma, and taste, especially in order to relieve the fishy smell and peculiar smell of fish, it is difficult to prepare suitable seasonings