The market's No. 1 side dish shop's secret recipe for stir-fried anchovies: Why they aren't hard even the next day
You've probably had the experience of cooking stir-fried anchovies and taking them out the next day to find they were hard and stiff, right? I used to think that was because the anchovies were old...
I made stir-fried anchovies.
I took it out the next day
Have you ever had it stiff?
I thought it was because the anchovies were old.
Even if you use newly bought anchovies
It hardened exactly the same way.
It changed after I changed two things.
First, stir-fry the anchovies in a dry pan.
Don't even put in oil.
anchovies only, 30 seconds over medium heat
The anchovies in the freezer
It retains both a musty smell and moisture.
I have to blow this away
It does not leave a fishy smell.
Second, do not add soy sauce.
The stir-fried anchovies sold at the market side dish shop
That is the reason why the color is bright and fluffy.
If you add soy sauce
The moisture increases, so it takes a long time to fry.
Then, it becomes hard when it cools down.
The recipe is really simple.
Ingredients (based on 150g of small anchovies)
150g small anchovies
1 tablespoon cooking oil, ½ tablespoon minced garlic
1 Cheongyang chili pepper (optional)
seasoning
2 tablespoons of oligosaccharide
½ tablespoon of sugar
1 teaspoon sesame oil, whole sesame seeds
How to make it
Put only anchovies in a dry pan and heat over medium heat for 30 seconds
Take it out when it starts making popping sounds.
Sift it once
Shake off the crumbs.
If this is left over, it leaves a heavy aftertaste.
Oil and minced garlic in a pan,
Just adding flavor with Cheongyang peppers
Add the anchovies and roll them for about 30 seconds.
Turn off the light Sugar and oligosaccharide
After mixing with only residual heat
Finish with sesame oil and whole sesame seeds.
In the past, I used to add oligosaccharide with the heat on.
Every time that happened, it clumped together like taffy...
Everyone has had an experience like that at least once, right?
Am I the only one? ^^ Haha
custody
Cool completely and refrigerate in an airtight container for a week.
If you cover it with a lid while it is warm
Please be careful as steam may form and make it damp.
The anchovy snack(?) that has been clumped together like malt syrup until now
If you have tried it before, today using this method
Please make sure to try again.
Mixing with the residual heat after turning off the heat
I never thought it would make such a big difference.
You will be surprised.
(I'm not the only one surprised, right? Haha)
soft on top of freshly cooked, warm rice
If you eat it topped with plenty of stir-fried small anchovies
No other side dishes are needed.
Something you can use right away on the dining table next time
I'll be back with a real recipe! 🍚
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