Walnut fish roll with shallot oil [Zhejiang cuisine]

【Dish name】 Shallot oil fish roll

【Cuisine】 Zhejiang cuisine

【Features】 Fish roll shell crisp, golden color, filling crisp and oily.

【Raw Materials】

Net back spinal 250 g. Hog plate oil 75 g, pretzel kernels 125 g, one (weighs about 50 g). 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of rice wine, 20 grams of bread residue, 20 grams of dry starch, 1 dish of pepper salt, 1000 grams of cooked vegetable oil (70 grams of actual oil consumption), 50 grams of green onion.

【Production process】

The meat slices are divided into 20 butterfly slices with a knife and the dry powder is used. Cut the salt and pepper kernels and the hog plate oil into small pieces. Chop the green onion into small pieces and place them in a bowl, add MSG and salt to form the filling, squeeze into 20 balls, then put them on top one by one, roll them tightly into cocoon-shaped fish rolls, place them on a plate, and set aside. Whisk into a bowl and beat it, add dry starch to make a thin paste, put in the fish rolls and hang well, then roll on the bread crumbs one by one, fry them one by one in hot oil, fish them out when they are dark yellow, plate them, bring pepper salt, and serve. Welcome to upload your recipe compositions