Author: Dan Ya
Spring blossoms, everything recovers, the spring beauty of Taihu Lake can make you "heart clear", and the spring delicacy of Taihu Lake can make you "heartbroken". Taihu Lake is located in the land of fish and rice, and its unique geographical environment has formed a unique cooking technique represented by freshwater fish. Spring tour of Taihu Lake must not miss the charm of Taihu Lake "fish flavor".
Taihu Lake has an old "fish flavor" dish, called shallot oil walnut fish roll, which I have not eaten in other places, and I think it is very novel, so I recommend it to everyone. For The people of Huzhou, this dish is the best in traditional skills. With its unique cooking skills and reputation for delicious and healthy, it is popular with locals and diners alike. Spring swim to Taihu Lake, don't miss it!
Walnut fish rolls in shallot oil are typical Jiangnan water village flavor dishes. Just by looking at the name of the dish, you can know the mixture and matching of its ingredients, creating a special charm on its taste. It is made by using the pine frying technique, so that the fish roll shell is crisp, the color is golden, the filling is filled with pork plate oil, chives and peach kernels, and the taste is particularly fragrant when dipped in pepper and salt.
Walnuts, along with almonds, cashews and hazelnuts, are known as the world-famous "four dried fruits". We have been educated by the elders from a young age to eat more walnuts will be smart, which is actually related to its nutritional composition, walnut kernels are rich in nutrients, each 100 grams contains protein 15 to 20 grams, more fat, carbohydrates 10 grams; and contains essential calcium, phosphorus, iron and other trace elements and minerals, as well as carotene, riboflavin and other vitamins, beneficial to the human body, can strengthen the brain, known as "long live", "longevity fruit".
How it is made
(1) Compatibility of raw materials
Ingredients: grass carp meat 150 g
Accessories: chives, plate oil, walnut kernels
Ingredients: MONOS glutamate, salt, chicken essence, corn starch, breadcrumbs, eggs
(2) Cooking methods
Cut the grass carp meat into butterfly flower slices;
Put the butterfly flower noodles on the table and evenly pat the corn starch;
Peel and chop the plate oil into purees, cut the walnuts into small pieces, add chopped green onion and condiments to stir, and roll them on top of the fish fillets;
Mix corn starch and eggs into a paste, hang the fish rolls evenly on the paste, dip the breadcrumbs into an egg shape;
Fry the fish in oil until crispy and golden brown on the outside, then remove from the pan and plate.
(3) Characteristics of dishes
Such a plate of exquisite fish flavor is completed, the color is golden, the taste is salty and fresh, the outside is crisp and tender, delicious and delicious, and has an appetizing effect.
Taihu Lake Feast
Taihu Lake is 800 miles in circumference, with three states and three provinces, vast and boundless. In the territory of Huzhou, the smoke of Taihu Lake is vast, and the reeds are graceful to the wind. There are silver fish, white shrimp and white fish known as "Taihu Lake Three Whites", as well as the famous lake fresh squid, hornfish, knife fish, hairy crabs and so on. Huzhou is named after Taihu Lake, and the land along the South Taihu Lake is fertile, and farmers have been growing fresh vegetables for generations. The unique local flavor creates unique material conditions for the Taihu Lake banquet. Taihu Lake Banquet, maintaining more of the traditional, simple, ancient and tranquil cuisine, is very suitable for modern people to return to the real food needs.
As early as 2003, the Taihu Lake Banquet launched by Huzhou Taihu Villa was rated as "China Famous Banquet" by the China Hotel Association. Nowadays, Huzhou Taihu Lake National Tourist Resort uses the unique natural resources of Taihu Lake to excavate folk traditional dishes, forming a Taihu Lake banquet with unique taste and solemn cultural heritage.