Should the sweet and sour fish be cooled before being sauced? How to prevent the fish from becoming soft after being sauced?

We all know that there are many ways to cook sweet and sour fish. It is delicious, sweet, and crispy. It is a popular delicacy that many people cook at home. Sweet and sour fish usually needs to be poured with sauce. So does the sauce need to be cooled? Let's take a closer look!

Should the sweet and sour fish be cooled before being sauced?

Generally let it cool before pouring the sauce.

Some people may wonder why the fish needs to be cooled after frying. In fact, think about the sweet and sour fish we usually eat in restaurants. Isn’t the surface of the fish crispy? The sweet and sour taste is very enjoyable. This is because the fish is cooled after frying. Fried food tastes crispier when it is cooled. The same is true for fried fish. After cooling, it will become very crispy and it will be even more delicious when poured with the cooked sauce.

How to make sweet and sour fish

Ingredients: carp.

Auxiliary ingredients: salt, cooking wine, vinegar, sugar, garlic, pepper powder, flour, starch, tomato sauce.

practice:

1. Remove the scales and gills of the carp, clean out the internal organs, and then separate the area under the gills and remove the fishy smell line.

2. Cut the carp into flower-shaped pieces on both sides, then add appropriate amount of salt, cooking wine, and a small amount of pepper powder, and spread them all over the fish with your hands, including the places where the cuts were made. Marinate for at least 45 minutes.

3. Add starch and flour in a bowl in a ratio of 1:2, add appropriate amount of water and stir evenly until it becomes a batter that is not too thick.

4. Put the marinated fish in the prepared batter and spread it evenly.

5. Add more oil to the pan and heat it to 60% hot. Then hold the fish tail and fry the fish head first. Then use a spoon to pour the hot oil on the fish. After both sides of the fish are slightly cooked, put the fish in the pan and fry it. You can turn it over halfway through.

6. Take out the fried fish, wait until the oil temperature heats up again, put the fish in and fry it again.

7. Leave a small amount of oil in the pan, put the minced garlic in and stir-fry over low heat until fragrant, then add appropriate amount of sugar. After it melts, add appropriate amount of tomato sauce and stir-fry evenly.

8. Add a small amount of starch to a bowl, mix it into starch water, pour it into the pot to thicken, and then add an appropriate amount of vinegar. When the soup becomes thick, pour it on the cooled fish and it is ready to eat.

Tips for making sweet and sour fish

① Removing the fishy thread from carp can reduce the fishy smell, which invisibly reduces the fishy smell of the fish meat, making it more delicious.

② Cutting the fish into pieces can make it easier to absorb the flavor when marinating. At the same time, when frying, because the hot oil is poured vertically, the places where the cuts were made will also be fried, so that it will be easier to season the fish when the sauce is poured on top.

③ Starch paste is used to coat the fish with batter, and a small amount of flour is added. This is because it is not easy to coat the fish with only starch. Adding flour increases the stickiness and makes it easier to coat the fish. However, if only flour is used to coat the fish, the batter will be too thick and not tasty, and it will not be easy to season. Therefore, you can add more starch and less flour, following a ratio of 2:1.

④ No seasoning, including salt, is needed when making starch paste. The characteristic of sweet and sour fish is sweet and sour taste. You can add some salt to increase the layering of taste and avoid eating sweets which is greasy. Therefore, salt is added when marinating the fish, but no salt is needed when making starch paste. Salt is also added when making the sauce, but the focus is on the sweet and sour taste, so there is no need to add too much salt. No salt is needed when making paste.

⑤ When frying fish, fry the fish head first, pour hot oil on the fish body, so that the fish body is shaped first, and then slowly put the fish in to fry, so that the fish will be fried just right and look very beautiful. Fry the fish twice to make it more crispy.

⑥ When thickening, add sugar first and then vinegar. Vinegar is volatile, so it should be added later to prevent it from evaporating and affecting the taste and flavor.