Stuffed fish in white sauce
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The shape is novel, the fish is tender, and the filling is delicious.
【Raw Materials】
Yellow croaker 750 g. 30 grams of lean pork fat, 20 grams of net winter shoots, 15 grams of ham, 15 grams of green beans. 10 g minced ginger, 25 g egg white, 5 g salt, 5 g sesame oil, 150 g clear broth. 15 grams of rice wine, 60 grams of wet starch.
【Production process】
Remove the gills and internal organs of the yellow croaker, scrape off the scales and rinse well. On both sides of the fish, the spine is cut into oblique blades (the flesh does not leave the bone) by drawing the knife method, and about 7 pieces are split on each side. Cut the lower jaw of the fish head and the middle of the pectoral fin (the belly of the fish is not cut), break the two gill shells to the sides, and use the knife to pat the top of the fish's head to make the fish head go down. Minced pork into puree and placed in a bowl, add chopped green onion, minced ginger, egg white, fine salt, sesame oil and stir to form a filling) Ham and winter shoots are cut into 3 cm long and 0.1 cm thick elephant eye slices. Spread the meat filling on the fish fillets, roll them into rolls in the direction of splitting one by one, swing the belly of the fish into the large fish plate (the fish rolls on both sides are attached to the sides of the fish backbone), press a green bean on the top of each fish roll, steam in the cage for about 15 minutes and then cook it out. Decant the original soup of the fish into a wok. Add clear soup, sake, salt, winter shoots, ham slices and bring to a boil, skim off the froth, use wet starch to coat the fish and serve.
Grilled laurel fish
Rich in nutrients, fragrant on the outside and tender on the inside, red in the middle, the taste is particularly fresh, accompanied by minced ginger and balsamic vinegar, the taste is better.
Fresh cinnamon fish 750 g. Chicken tenderloin 25 grams, pork fat 50 grams, dried scallops 20 grams, water hair sea cucumber 15 grams, winter shoots 15 grams, mushrooms 20 grams, ham 15 grams, pork belly 20 grams, pork net flower oil 20 grams. 20 grams of rice wine, 5 grams of refined salt, 15 grams of green onion, 10 grams of ginger slices, 10 grams of peppercorns, 20 grams of balsamic vinegar.
Scrape the cinnamon fish off the scales, chop off the ridge scales, paddle, take the dirt from the mouth, rinse it, and then blanch it in boiling water, quickly put it into cool water, and scrape off the black skin. Use a knife to cut open the mouth and chin of the fish, beat the knife on both sides, put it on the plate, add shao wine, fine salt, green onion, ginger slices, pepper and pepper armpits for about 15 minutes, and set aside. The chicken tenderloin is stripped of the tendons, then chopped together with the pork fat into a fine puree, and egg white, rice wine and fine salt are added to stir into chicken stock for later. Pork belly cut into 0.7 cm square diced, put into a pot of boiling water and cooked and fished out for later, sea cucumber, winter shoots, winter mushrooms are cut into 0.7 cm square cubes, and dried scallops together with hair soup and fished out, mixed with diced meat, plus saxo wine, fine salt, marinade for three minutes, ham cut into 6 cm long. 2 cm wide, 0.3 cm thick piece. Wash the pork net oil and chop off the thick tendons, and mix the flour and water into a paste and set aside. The marinated cinnamon fish, remove the shallots, ginger slices, peppercorns, mix the various dice into the belly of the fish, insert a slice of ham in each slope knife edge of the fish back, smear the chicken feed, wrap the fish on the pork net oil) and dip the batter well and place it on the iron grate. Place the grates in a charcoal fire and slow-roast them, bake for about 1 hour, remove the peeling and pork flower oil, and put them on a fish plate.
Sesame fish balls
【Dish name】
Beautiful shape, fresh fragrance, gold color
450 grams of partial fish meat. Pork fat 50 g. 3 grams of refined salt, 15 grams of rice wine, 10 grams of sesame oil. 50 g of wet starch, 10 g of green onion, 15 g of minced ginger, 15 g of egg white, 20 g of sesame seeds, 100 g of peanut oil,
Wash the partial fish, chop it into a fine puree together with the fat meat, add salt, rice wine, sesame oil, wet starch, egg white, green onion, ginger and water in a bowl and stir well into the fish puree. Put the sesame seeds in the pot and fry until cooked, squeeze the fish puree into balls with a diameter of 1.2 cm, and dip the sesame seeds on the body: add peanut oil to the wok, heat to 60% heat (about 150 ° C), put the fish balls into the oil one by one and fry them, when they are golden brown, they are fished out and placed on the plate.