Whitefish
<h1 class="pgc-h-arrow-right" data-track="2" > main and auxiliary materials</h1>
Net White Fish..................... 1 Sake............... 25 g
table salt.................. 5 g Ham............... 25 g
Pork fat meat......... 50g shallots.................. 10 g
monosodium glutamate.................. 1 g rapeseed............... 25 g
Shuifa Lan tablets......... 25 g ginger chunks.................. 10 g
lard.................. 50 g egg whites............ 300 g
Mushrooms............ 25 g
<h1 class="pgc-h-arrow-right" data-track="21" > cooking method</h1>
1. Descale, cheek and gut the white fish, wash it with water, rinse it with cool water in boiling water, scrape off the black skin, and put it on the plate with a slanted knife edge on both sides.
2. Cut the pork fat into 3 cm long wooden comb flower blades, cut the orchid slices, ham and rapeseed into long thin slices, cut the shiitake mushrooms in half, and place them on the fish. Sprinkle with salt, monosodium glutamate, rice wine, add green onion and ginger pieces, add chicken broth and lard.
3. After the steamer is gassed, put the fish in the air, steam for 20 minutes, after cooking, take out the onion and ginger pieces, decant the original soup in the spoon, drag the fish into the plate, adjust the soup and pour it on the plate.
4. Add minced ginger and vinegar to eat.
<h1 class="pgc-h-arrow-right" data-track="22" > process critical</h1>
1. "In March, the peach blossoms bloom in the river, and the white fish produce fat and fresh water." "It is best to use white fish after hibernation.
2. The steaming time should not be too long, and the interruption of life is a degree.
3. When steaming fish, two green onions can be placed under the fish body, so that there is a gap between the fish and the dish, and the steam can produce convection around the fish body and accelerate the maturity of the fish. At the same time, the fish skin will not stick to the container, keeping the fish body intact and beautiful.
Steamed white fish
<h1 class="pgc-h-arrow-right" data-track="23" > flavor characteristics</h1>
1. Steamed white fish is a traditional northeast famous dish, the Qianlong Emperor of the Qing Dynasty inspected Jilin, this dish won praise. In 1963, Zhu De, Dong Biwu and other revolutionary elders tasted steamed white fish in the river water while swimming in the lake, and praised it. When Prince Sihanouk went to Jiangcheng to visit the scenery, he ate this dish and praised it.
2. White fish grow in the upper water of rivers and lakes, generally 25 to 55 cm long, and 20 to 30 kg large. The eyes are large, the gills are thick and thin, the body is slender, and it is a carnivorous fish, and the white fish was listed as a tribute during the Tang and Song dynasties. It now ranks second among the four freshwater fish. There are fine spines inside the fly in the ointment.
3. Each 100 grams of white fish contains 18.6 grams of protein, 46 grams of fat, 37 mg of calcium, and 160 mg of phosphorus. It has the effect of appetizing and strengthening the spleen, digesting and dissolving water. In the "Dietary Therapy Materia Medica", it is recorded that white fish "helps the blood veins, replenishes the liver and eyesight, does not cause burning sores, and is a good food for food." In the "Kaibao Materia Medica", it is said that "the main stomach qi, appetizing without eating, go to the water vapor." It's fattening. ”
4. This dish fish meat is soft and tender, the soup is clean and white, the taste is fresh and salty, the fish body is piled red and green, exquisite and elegant, and it is a treasure among the fish.