Fish meat has many practices in Chinese and foreign cooking, its taste is smooth and tender, and it is one of the most commonly used and favorite foods in people's daily diet and cooking. Fish is one of the important sources of animal protein in human food, fish contains calcium, phosphorus and vitamins A, D, B1, B2 and other substances, higher than pork, chicken and other animal meat, and easy for human digestion and absorption, its absorption rate of up to 96%. Children eating more fish can promote growth and intellectual development, and eating fish often can also prevent disease and health, prolong life.
Since fish has so many advantages, it is really necessary to eat more. The most important point is that fish is cheap, the price of pork has flown to the sky, catching up with the new crown pneumonia snail home, the pocket is shy and there is no money to buy pork, buying some fish meat can also relieve hunger. But once you arrive at the fish market, the sewage flows, the fish are all over the field, and the fishy smell is smoky, and you don't have the courage to go forward anymore. Not to mention that children who are picky about food are even more difficult to trick them into eating fishy fish.
I was fortunate enough to go to a restaurant a few years ago and eat one of their signature, vegetable juice fish nuggets. Made with fish, onions and juices, this dish is actually a civilian version of Gollum Meat. After all, the price of pork has now exceeded the acceptable cost of restaurants. Fish meat using large grass carp, no small fish bones, fish processing method is very good, no fishy taste, fish meat to eat soft and tender to the extreme, plus juice, sour and sweet, very degreasing, under the rice.
Today I will share with you the family upgrade version of this juice fish block!
Pepper fish chunks
Features: golden color of fish meat, soft texture, fresh and fragrant fish, sweet and sour.
Ingredients: Net grass fish meat, green bell pepper, red pepper, onion, shallot, ginger slices, orange juice concentrate, corn flour, egg, vegetable oil, salt, wet starch.
(1) Cut the processed net fish into pieces, put it in a bowl, add the shallots, slices of ginger and salt. Cut green bell peppers, red bell peppers and onions into pieces.
(2) Put the eggs and wet starch in a bowl, add the appropriate amount of water, stir well and put the fish pieces into a layer of dip, and then dip a thin layer of corn flour.
(3) Pour vegetable oil into the stir-frying spoon, heat it to 7 to 80%, put in the fish pieces one by one, fry until golden brown, and then drain the oil and put it on the plate.
(4) Pour out the hot oil in the stir-frying spoon, leave some bottom oil, put it back on the fire, add the green pepper pieces, yellow pepper blocks, onion pieces, stir-fry and break the raw.
(5) Add concentrated orange juice to the pot and stir-fry well, pour the fish pieces into the pot and stir-fry 2 times, use the thinning wet starch to thin the mustard, add tail oil and serve.
This dish should be eaten hot, the fish is charred on the outside and tender on the inside, the bell pepper is crisp and sweet, the bibimbap in the vegetable juice, sweet and sour, can't resist, one does not pay attention to the three bowls of rice has been belly, this time you will find that the children who do not eat fish have been swallowed!