Unconsciously, today is the twenty-fifth year, and there is less than a week to go Chinese New Year's Eve, and the preparation of the Chinese New Year's Eve meal is probably the most worrying thing for the cooked women. What is auspicious, blessed, and more than every year, which dish, which has good intentions, which is favored. However, every year has more than enough but every year must be put together, who called people to mean so good, right?
But in addition to sweet and sour carp and braised carp, how can we do not have the same fish every year when we have fish? Simple! Replace the main ingredients and use different fish to make, and there are also fish every year! We will use sea bass as the main ingredient today, and the method will be served, so that you can have more than one year!
<h1>Crispy grilled sea bass champagne juice</h1>
Ingredients & Ingredients:
Sea bass, grapefruit, mustard, artichoke, parsley, potatoes, breadcrumbs, lemon, cream, shallots, spinach, hazelnut kernels, shallots, garlic, sea salt, sugar, pepper, xanthan gum, champagne
method:
Sea bass take the meat and set aside, chop the fish bones into pieces, cook them into fish soup and filter, then add garlic, shallots, champagne and cook well, add cream and sweetness, add xanthan gum into the siphon bottle and set aside
Potatoes are baked with salt pads, chopped, butter added to potatoes to make mashed potatoes, seasoned and set aside
The artichoke is seasoned with boiled salt water, pureed with spinach leaves, placed in a siphon bottle for later, and parsley leaves are picked and fried for decoration
Roast the hazelnut kernels until fragrant, let cool and crush, add butter, breadcrumbs, shallots, parsley, mustard, sea salt and stir well, then press into thin slices with oil paper, freeze hard and cut into rectangles for later
Season the grapefruit with olive oil, lemon juice, shallots, shallots, salt and sugar
Cut the sea bass into long strips, season with salt and pepper, lightly fry the side, then add the prepared flakes and bake at 180 degrees in the oven for 6 minutes before serving
<h1>Fish soup Unicorn sea bass</h1>
1 sea bass, sweet beans, lotus seeds, red waist beans, lotus flowers, edible vegetable seedlings, green onions, ginger, salt, chicken powder, monosodium glutamate, cooking wine
Sea bass remove the internal organs and slaughter clean to retain the scales, remove the head and tail of the middle of the fish bone and boil it into a fish soup, set aside
The sliced fish is cut to a flat-sized piece
Marinate the knifed sea bass with green onion, ginger, and cooking wine for 30 minutes
Blanch the accessories, drain, add a little salt and chicken powder and sauté for later
The marinated sea bass sucks up the water, uses 50% oil to drizzle the scales of the sea bass fish crisp, take the pan and fry the fish to color
The fried sea bass is plated, next to the sautéed accessories, garnished with vegetable seedlings, lotus leaves, fish soup on the table with a cup of material poured into the plate and poured into a few drops of green onion oil
<h1>Crispy fried sea bass eggplant perilla</h1>
1 sea bass, large round eggplant, perilla leaves, tempura crisp paste, flour, egg, miso, miso, sake, chicken juice, soy sauce, sugar, shichimi powder
Wash the sea bass, peel the meat on both sides and salt for 10 minutes, rinse and absorb the water and set aside, cut the round eggplant into vertical slices, about 0.5 cm thickness
Cut the fish into large diagonal slices of thickness. About 0.8 to 1 cm, eggplant and perilla are patted on top of the flour, stacked in the order of eggplant slices, fish slices, perilla slices, fish slices, eggplant slices, and then wrapped in flour, wrapped in tempura powder and fried until crispy and fished out for later
Miso is made with chicken juice, miso, sake and shichimi powder with sugar
Fry the fish bones and fish head in oil until it is crispy, plate it, cut the fried fish into 5 pieces, drizzle with miso sauce, and sprinkle with sesame seeds