Rock sugar turtle and yellow fish with curd skin are two famous dishes in Ningbo. How to make it both authentic and delicious? Recently, the Ningbo Catering Industry and Culinary Association issued production specifications, learn from Xiaobu together, and try it at home.
Curd wrapped yellow croaker
Curd skin bag yellow fish tutorial
Production steps
One
Step 1
Ingredients: 500g of yellow croaker (about 180g of net yellow croaker meat); 6 pieces of tofu skin; seasoning: 8g of green onion, 1 egg (about 80g of egg mixture), 1g of refined salt, 1g of monosodium glutamate, 5g of rice wine, 0.5g of allspice powder, 10g of red vinegar, 1000g of salad oil.
Two
Step 2
The yellow croaker is slaughtered and washed, and the meat is cut into about 0.3 cm of fillets and placed in a bowl. Add 1g of refined salt, 1g of monosodium glutamate, 5g of rice wine to the fish and mix well, then add 50g of egg liquid, 5g of green onion and mix well.
Three
Step 3
Peel off the tofu skin and flatten it. The flattened tofu skins are stacked on top of each other, and the long strips of divided fish are arranged at one end of the tofu skin. Roll into long strips (about 70 g) about 2.5 cm wide and seal the egg liquid. Press slightly by hand to a width of 3 cm and change the knife to a 4 cm long diamond-shaped block segment.
Four
Step 4
Put the wok on high heat, pour the salad oil and cook it to 150 ° C, gradually put the cut raw curd skin yellow fish into the oil pan, and turn it from time to time to heat it evenly. Fry the oil to about 180 ° C, fish rolled into golden brown crispy when fish, evenly sprinkled with five-spice powder 0.5g, green onion 3g.
The finished product is golden in color, crispy in the skin, tender and fragrant in fish, accompanied by wine and delicacies, and more flavorful with vinegar.
Rock sugar turtle
Rock sugar turtle tutorial
Ingredients: Stocked turtles (about 950g) for 3-5 years. Ingredients: 60g of cooked bamboo shoot meat, Seasoning: 22g of green onion knots, 1g of green onion, 60g of ginger pieces (pat pine), 50g of garlic, 125g of rock sugar, 70g of five-year-old rice wine, 80g of red vinegar, 75g of braised soy sauce, 18g of starch, 115g of cooked lard.
The turtle lay on its back on the ground, waited for its head to stick out, quickly grabbed its neck with its left finger and pulled it out forcefully, holding the turtle's back with his hand, holding the knife in his right hand, and cutting the tibia with force. Drain the blood and soak it in hot water at 90 °C. When the shell of the turtle is covered with white clothes, it is fished out and removed in cold water to remove the white film on the abdomen, legs and skirt. Peel off the back shell and full body gauze.
Cut the treated turtle evenly into 8-10 pieces, then put it in a cold water pot and blanch the water, add 20g of rice wine to the pot to remove the fish, and boil the water for 1 minute out of the pot. Remove and put in cold water, rinse with clean water, and tear off the blood tendons and fat oil blocks. Cut the cooked bamboo shoots into rolling pieces, remove the garlic head and tail and correct and set aside.
Heat a wok, add 35g of cooked lard to 40% heat (about 120 ° C), add green onion knots, ginger pieces and stir-fry, pour in turtle chunks, add 50g of rice wine and stir-fry. Add 500ml of water, bring to a boil over high heat and simmer over low heat (about 20 minutes).
Five
Step 5
When the turtle pieces are soft, pick the green onion knots and ginger pieces, take the wok and put them on the medium heat, add 35g of cooked lard, add garlic and sauté slightly, put the turtle together with the original juice, add 90g of minced rock sugar, 60g of bamboo shoots, 70g of braised soy sauce, and 60g of red vinegar.
After boiling, simmer for 5 minutes, add 20g of red vinegar, switch to high heat to collect the juice, then use dilute wet starch to draw the sauce, drizzle with 45g of hot lard, turn the wok while burning, so that the mustard and oil are evenly wrapped around the turtle pieces, and when it is boiled, shake the pot out of the pot.
Six
Step 6
Place the turtle in the center of the dish, add 1 g of 2.5 cm long green onion, sprinkle with 35 g of rock sugar cubes, and serve. The turtle is wrapped tightly in hot oil with mustard sauce, which can maintain the heat for a long time, the color is red and bright, the mouth is smooth and moist, sweet and sour, and it is rich in protein.
In addition to the above two famous dishes, yellow fish sea cucumber soup, moss dragged yellow fish, moss small square grilled, net oil wrapped foie gras, lotus leaf tamales, colorful yellow fish, fire steamed whole chicken, pot roasted river eel the remaining 8 Ningbo famous dishes, the relevant tutorials in the near step of development, after completion will be open to the public.