Two-color rosefish [Sichuan cuisine]

Recipe name Two-color rosefish

The cuisine belongs to Sichuan cuisine

Type of ownership Local specialty

Basic Ingredients 500 grams of net fish meat, 1 piece of old (about 750 grams), 300 grams of stick vegetables, 25 grams, fine dry starch 40 grams, clear 75 grams, Sichuan salt, monosodium glutamate, cooking wine, tomato sauce, pepper, green onion water, wet starch, sesame oil, chemical lard, refined oil each appropriate amount.

ingredient:

500 grams of net fish meat, 1 piece of old (about 750 grams), 300 grams of stick vegetables, 25 grams, 40 grams of fine dry starch, 75 grams of clear, Sichuan salt, monosodium glutamate, cooking wine, tomato sauce, pepper, green onion water, wet starch, sesame oil, lard, refined oil.

Preparation Method:

1, the fish meat washed and pounded, to exhaust the tendons, fine thorns, divided into two parts. One part into a bowl, kagawa salt, lard, fine dry starch, green onion water, cooking wine, etc. stir well into another part into the bowl, add Sichuan salt, fine dry starch, clear, pepper, lard, green onion water and stir well into a fish grits

2. Use two standard flower pockets, put them into the nozzle, and load the two grits separately, and each standard is formed. When the ginger (1) is quick-frozen and set in the refrigerator, take out the 50% hot oil pan and fry it until it is golden brown, while for the one marked with grits (2), it is steamed and set aside in a cage.

3, the old wash and peel, carved into the shape of a half-edge flower basket, into the pot of boiling water slightly blanched out of the dry water; the stick stem washed to remove the tendons, cut into flowers and leaves, into the boiling water pot blanched, fished out, with Sichuan salt, sesame oil, MONOSG mixed into the taste.

4. Put the flower basket buckle in the plate, and the two colors are arranged according to the design drawings, with flowers and leaves. Then in the pot to mix into eggplant sauce sauce and salty umami sauce, eggplant sauce sauce poured on the golden brown; salty umami sauce drizzled on the white, that is, it is.

Flavor characteristics:

The two-color rose fish is an innovative dish made by using cake flowers and using fish grits as raw materials. Here, the cooking method is cleverly used to make the dishes two-colored, decorated and shaped, elegant and beautiful, which can add color to the feast. Beautiful shape, a dish of two colors and two flavors, fresh and tender and refreshing, mostly used for feasts.

Nutritional value: - Common name anchovy. It is a herbivorous fish, which is a warm and nourishing health food, which is conducive to wetness, warm stomach and flat liver, wind removal and other effects, suitable for stomach cold constitution, long-term illness and weakness, headache, lack of food, etc.; it is advisable to add, onion, garlic