Tomato squirrel fish
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The image is realistic, the color is bright, the tender and crispy, the sweet and sour is delicious.
【Raw Materials】
Yellow croaker 750 g. 20 grams of shallots, 20 grams of shiitake mushrooms, 20 grams of magnolia slices, 15 grams of carrots, 15 grams of cooked green beans. 100 grams of tomato paste, 15 grams of rice wine, 150 grams of broth, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolks, 15 grams of refined flour.
【Production process】
Remove the scales, gills and internal organs of the yellow croaker and wash it with water. Take the knife at the pectoral fin, cut off the fish head, and then from the jaw, split the fish head in half, shoot it with the knife slightly, remove the two sides of the fish meat, remove the fine spines on the chest, connect the fish tail, and spread the wheat ear flower knife on the fish meat noodle agent, along with the fish head with shao wine. Salted to taste. Cut the shallots, shiitake mushrooms, magnolia slices and carrots into cubes and place them in boiling water. When peanut oil is added to the wok and heated to 70% or 80% heat (about 175 to 200 ° C ) in a frying pan, the fish head and fish meat are dipped in flour and dragged in the egg yolk liquid. Fry in a squirrel shape until golden brown, remove and place on a fish plate. Leave a small amount of oil in the wok, stir-fry the tomato sauce slightly, add diced shallots, diced shiitake mushrooms, diced magnolia slices, diced carrots, green beans and stir-fry slightly, add shao wine, clear soup, fine salt, sugar, vinegar boil, use wet starch to form a stream, add sesame oil, pour on the fish and serve.
Crispy goldfish
The color is white, the shape is beautiful, and the mouth is fresh and smooth
Yellow croaker 750 g. 20 grams of winter shoots, 20 grams of shiitake mushrooms, 15 grams of ham. 15 grams of green beans. 15 grams of rice wine, 5 grams of refined salt, 15 grams of egg white, 30 grams of rotary powder, 50 grams of cooked lard, 100 grams of clear soup, 3 grams of chicken fat.
Remove the scales, gills and internal organs of the yellow fish, rinse them, cut off the fish head with the gill cover under the edge, split the fish head from the chin, connect the back, chop off the tail from the fish tail navel, and dip the fish head and fish tail with dry starch for later. Slice the fish, remove the bone of the fish, split the fish into 4 cm long, 2 cm wide and 0.4 cm thick slices into a bowl, add shochu and fine salt to taste. Winter shoots, mushrooms. The hams are cut into small elephant eye slices. Place the egg white in the soup bowl, beat the egg bubbles with chopsticks, add dry starch and stir well. Add cooked lard to the wok and simmer over medium heat to 40% heat (about 88 ° C), dip the fillets with egg bubble paste, fry them in oil one by one and remove them. The fish head and tail are also fried in oil and removed, and placed at both ends of the fish plate, and the fillets are placed in the middle to form a fish. Add clear soup to the soup pot, put winter shoots, mushrooms, ham, green bean rice wine, fine salt and boil, then use wet starch to outline, drizzle with chicken fat and pour on the fish.
Hydrangea whole fish
Beautiful shape, no tendons and no thorns, colorful, delicious taste.
Yellow croaker 750 g. 100 grams of pork fat and 20 shiitake mushrooms. g, net winter shoots 20 g, ham 15 g, green beans 15 g. 5 grams of refined salt, 20 grams of sugar, 15 grams of rice wine, 15 grams of minced green onion, 10 grams of minced ginger, 15 grams of egg white, 50 grams of starch, 150 grams of clear soup, 3 grams of chicken fat.
Yellow croaker scrapes off the scales, . Remove the gills and internal organs and rinse them, chop them from the mouth under the fish, smash them with the back of the knife, let the fish head be pulled off, chop off the fish flesh, peel off the skin of the fish and set aside, keep the fish backbone and head in shape, and put it into the fish dish. Then cut the fish, shiitake mushrooms, winter shoots, ham, pork fat into 3.5 cm long, width and thickness of 0.2 cm of silk, put into the container, add fine salt, sugar, rice wine, minced green onion, ginger, egg white, wet starch and stir well into filling, squeeze into 2 cm diameter of nine seeds and 12 into the two sides of the skeleton of the plate, in the shape of a whole fish, basketed and steamed out. Bring the original soup to a wok, add clear soup, sake, salt, and green beans to a boil, use wet starch to outline, drizzle with chicken fat and pour on the fish.