Traditional Chinese cuisine: Steamed fish with hibiscus egg, also known as smooth sailing. This dish preserves the umami and nutrition of the food itself to the greatest extent, and the taste is also light. It means that life is smooth sailing, if you learn, new year's festival, use it to entertain guests, it must be super face.) It is also especially suitable for the elderly and small children! #春日花样生活 #
Video watch link: Hibiscus egg steamed fish
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The method of graphic production is as follows:
1. First prepare a fish that your family prefers to eat, and cut off the head of the fish. Do not throw away the cut fish heads and leave them for a while.
2. Then follow the fish bones, cut and shave the fish meat, and remove the fish bones. At this step, the knife should be fast, the action should be slow, and you need to pay attention to safety. Take out the fish bone, do not throw it, chop it into pieces and put it over and over again for later.
3. Then cut off the steaks on the belly of the fish, so that you can see my technique, I use a comparison knife.
4. Remove the flesh of the fish with the bones of the fish, cut it into butterfly slices with a knife, and you must say again, this step is very difficult. In fact, this step is very simple, butterfly slices are two pieces of fish meat connected together. Because the skin of the fish is particularly difficult to cut, it is difficult to cut, so cutting butterfly slices is still very simple, you can try it.
5. Cut the butterfly fish fillets, put them in a bowl, add 2 grams of salt, 3 grams of chicken essence and 20 grams of onion and ginger water, grab and mix vigorously, let the fish fully absorb the water, marinate into the flavor, remove the fishy taste!
6. Then add 15 grams of potato starch, grasp and mix well, put potato starch, can effectively lock the water inside the fish fillet.
7. Add a little salad oil, seal the fillet with oil, and set aside for later.
8. Prepare another bowl and beat in 4 eggs that do not know the male and female. Beat with chopsticks, after beating, add 1 gram of salt, 2 grams of cooking wine. 250 grams of water at about 40 degrees, then break it with chopsticks and set aside.
9. Then take the fish bones and fish heads, add a little salt and cooking wine together to marinate and taste, remove the fishy smell.
10. Place the marinated fish head on the plate, the fish bones are flattened and placed at the bottom of the plate. Pour in the freshly beaten egg mixture, and it is best to filter the egg liquid so that there will be no bubbles when steamed out.
11. Then put it in the steaming box, use the pure steaming mode, steam for 10 minutes, because after a while, you have to put in the fish for a second steaming, don't steam for too long, so as not to steam too old.
12. Then lay out the freshly prepared fillets and roll them into a small roll. Put it in again and set aside.
13. After steaming, take out the eggs and add the fish rolls that you just rolled. Put it in the steaming box again, because the fish is very well cooked, steam for another 15 minutes, and you can do it.
15. After steaming, take it out, add the pre-cut shallots and red pepper shreds, and pour a spoonful of hot oil to stimulate the aroma of eating shredded shallots.
16. Finally, put some steamed fish soy sauce or soy sauce, season and fresh, and you can be served on the table.
This dish, because the fish bones have been removed, the elderly and children can eat with confidence, and the nutrition is also very rich, the taste is light at the same time, but also special fresh!
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