Stuffed fish in white sauce
Ingredients: 750 g of yellow croaker. 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.
Preparation method: 1, remove the gills and internal organs of the yellow fish, 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.
2, cut the lower jaw of the fish head, the middle of the pectoral fin (the belly of the fish is not cut), the two gills shells are broken on both sides, and the knife is patted on the top of the fish's head to make the fish head go down.
3, mince the pork into puree and put it into a bowl, add minced green onion, minced ginger, egg white, fine salt, sesame oil and stir into filling) Ham and winter shoots are cut into 3 cm long and 0.1 cm thick elephant eye slices.
4, spread the meat filling on the fish fillet, roll it into a roll 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 close 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 on high heat and then cook it out.
5. 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.
Features: novel shape, fresh and tender fish, beautiful filling.
Fish maw with white sauce
Ingredients: "250 grams of water hair fish maw, 250 grams of milk soup, 100 grams of oil, 25 grams of chicken fat, cooking wine, wet starch, 8 grams of salt, 5 grams of monosodium glutamate, a little pepper."
Preparation method: (1) The whole piece of fish maw is first soaked in oil, fished out and cut into small pieces and then put into the oil to warm up slightly to continue soaking, until the fish maw bubbles appear, continue to increase the oil temperature, so that the fish maw is fully inflated, in order to make it fully inflated, a little water is completely penetrated.
(2) When using, soak the oily fish maw in water, squeeze out the water when the skin is soft, and cut it into larger slices. Soak the fish maw in water and squeeze the water when the skin is soft and cut it into larger slices. To remove the greasy fish maw, you can wash it with warm alkali water, wash it with warm water to remove the alkali taste, and finally wash it with cool water and squeeze out the water.
(3) Heat the stir-fry spoon with oil, add the milk soup, spices and fish maw, simmer over medium heat until the juice is thick, add MSG, use wet starch to outline, drizzle with chicken fat and serve. Features: white color, fresh taste.
Cuisine: Sichuan cuisine
Fresh mushrooms in white juice
Ingredients: 300 grams of fresh mushrooms, 1 cooked egg, 50 grams of cooked peanut oil, 10 grams of sesame oil, 50 grams of milk, 8 grams of refined salt, 5 grams of cooking wine, 2 grams of monosodium glutamate, 10 grams of water starch, 75 grams of fresh soup.
Preparation method: 1. Peel the cooked egg and chop the egg white and egg yolk.
2. Put the wok on the fire, add peanut oil, add cooking wine, fine salt, add fresh mushrooms and stir-fry for a while, then add fresh soup. After the soup comes to a boil, use a slow heat for 3 minutes, add milk, adjust the flavor with water starch, add MONOS glutamate, sesame oil on the plate, sprinkle with egg yolk powder.
Features: creamy color, delicious taste.
Cuisine: Other
Whole fish in white sauce
Ingredients: 1 grass carp (weighs about 750 grams). 25 grams of cooked chicken breast, 15 grams of shiitake mushrooms, 25 grams of cooked ham, 25 grams of egg yolk cake, 15 grams of cooked peas. 5 grams of ginger slices, 1 green onion knot, 2.5 grams of green onion, 2.5 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper, 10 grams of wet starch, 15 grams of cooked lard, 10 grams of cooked chicken fat, and a small dish of ginger vinegar. Preparation method: The fish is cut and washed, split into two pieces, and the fish teeth are cut off. Cut the ham, chicken, cake, shiitake mushrooms, etc. into nail cubes and set aside. Put about 1000 grams of water in the pot, bring the fish fillets to a boil, put the fish fillets in, first put the male slices, then put the female slices, the fish heads are aligned, and the fish skin is facing up. Make the pectoral fins up, add shallot knots, ginger slices, cover the pot, when boiling, skim off the foam, turn the pot, continue to cook on high heat for about 3 minutes. Remove the green onion and ginger, fish out, drain and place in a loin dish. Then use another pot, heat the lard, put the green onion into the sauté to bring out the aroma, add Shao wine, put in 200 grams of raw soup of the fish, remove the green onion, pour the ham, chicken stare cake, shiitake mushrooms, bowl beans and other condiments into the pot, add refined salt, monosodium glutamate, use wet starch to dilute the thin mustard, drizzle with chicken fat, pour on the fish, serve with ginger vinegar, pepper Features: the juice is white and bright, the color is clear, salty and tender, and there is a crab meat taste.
White juice sweet shoots
Ingredients: 2 to 3 sweet shoots, 1/2 tablespoon of butter, 1 teaspoon of salt, 1 pair of green beans (about 40 grams).
Ingredients: 3 tbsp butter, 2 tbsp flour, 1/2 cup milk, a pinch of salt and pepper.
Preparation method: "(1) Peel the sweet shoots and cut into long strips.
(2) Add some water to the sweet shoots, add butter and salt and cook until soft.
(3) First heat 3 tablespoons of butter, stir-fry the following powder until the aroma is emitted, add milk, stir well, pay attention not to burn, season with salt and pepper, that is, become white juice.
(4) Add the sweet shoots to (3), add the cooked green beans, mix, and serve with juice. Features: "Beautiful color, salty taste."
Cuisine: Zhejiang cuisine