Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili

Abstract

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

Description

technical field [0001] The invention relates to a method for preparing a convenient compound seasoning for Sichuan pickled cabbage and pickled fish. Background technique [0002] With the rapid development of social and economic life and the continuous change of people's consumption concepts, people have higher and higher requirements for fast, convenient and delicious dishes. But at the same time, people do not have time and energy to carry out in-depth study and practice on the seasoning and compatibility of dish condiments, which opens up a huge market for making things convenient for compound seasonings. [0003] Sauerkraut fish originated from Jiangcun fishing boats in Jiangjin, Chongqing. It belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. Although this dish is a Sichuan folk dish, it is widely spread. The meat is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and s...

AI Technical Summary

Problems solved by technology

But do not have at present about the originator of pickled cabbage fish, the research on the preparation method aspect of Sic