The Spring Festival is approaching, and preparing a finale Chinese New Year's Eve dish may be a problem that every little friend who loves to cook is thinking about. Making Chinese New Year's Eve dishes is both beautiful and cost-effective, and is also a concern for every family. This time, I will introduce an affordable, unusual ingredient, but unique shape and delicious taste of hydrangea perch, hoping to bring some inspiration to the Chinese New Year's Eve rice plan of the friends.
Sea bass is one of the most common fish in supermarkets and wet markets, and the price is affordable and delicious, and the method is mainly steamed whole fish. This time, I will change the shape of the sea bass classmates so that everyone can see its unusual side.
Text: Xiao Yang
Hydrangea perch
- Ingredients -
500g perch / 50g carrot
Starch 5g / Soy sauce 5g / Cornstarch 10g
Tender celery leaves 10g / Green onion 15g / Ginger 10g / Salt 7g
Shiitake mushrooms 50g / Cordyceps flowers 15g / Reed 15g / 2 eggs
White pepper 5g / chicken essence 6g / cooking wine 10g / sesame oil 3g
- Directions -
1/ Wash and cut off the head and tail of the fish, remove the fish flesh on both sides of the fish and remove the fish bones near the fish suit;
1.1 When taking the fish meat on both sides of the fish body, use a kitchen knife to enter the knife from the fish head incision along the spine of the fish, and cut it from the lateral slice to the fish tail incision, and the fish bone is left for later use and not thrown away;
1.2 Since the perch only has large spines close to the abdomen of the fish and no small spines, so after removing the fish meat, the large times carefully cut off can be used with confidence, and this row of large thorns should not be thrown away and left for later;
2/ 2 eggs, leave 1 egg white and set aside, beat the rest in a bowl to form egg mixture. Apply a little oil to the bottom of the pan until even, pour in the egg mixture and spread into egg skins, remove and cut into thin wires for later.
3/ Cut the carrots and shiitake mushrooms into strips and the young celery leaves and set aside.
4/ Cut the processed sea bass into thin strips.
5/ Put the fish strips in a bowl with 5g salt, 5g white pepper, 5g chicken essence, 10g cooking wine, 2g sesame oil and leave a spare egg white to pick well.
6/
After the shredded fish is evenly grasped, continue to add 10 grams of cornstarch and catch well.
7/ Blanch the chopped shiitake mushrooms, carrot shreds and reeds with cordyceps flowers.
8/
Pour the shredded egg into the shredded fish together with the blanched vegetable shreds and tender celery shreds to continue to grasp well.
9/
The mixed ingredients are kneaded into balls the size of a ping-pong ball by hand, placed on a plate and spaced apart with reed artemisia to prevent them from sticking to each other during steaming, and the head and tail of the fish are also steamed together in the plate.
10/ Place the ingredients in a steamer and simmer for 6 minutes, then turn off the heat and simmer for 1 minute. (If the steamer is relatively small, you can divide it into two plates to steam)
11/ The remaining fish bones should not be wasted, just used to mix the juice. While steaming the fish balls, put a little oil in the pot to simmer the shredded shallots and ginger, fry the fish bones and the large thorns with fish meat to make the aroma, add a small amount of pure water and boil on high heat, then turn to low heat and sprinkle 2 grams of salt and 5 grams of light soy sauce to cook into fish soup.
12/ After the fish soup is cooked, take out the fish bones and shredded green onion and ginger, mix 5 grams of starch into the soup into the soup, collect the juice, and then put a little chicken essence 1 gram and sesame oil 1 gram pouring juice to complete.
13/ Plate the steamed fish balls and fish heads and tails and pour the sauce over the sauced fish broth.
tips:
1/ Tips for choosing fish in the market:
(1) Fish eyes are full and clear: fish eyes are full and protruding, corneas are transparent and clear, elastic, so that fish is relatively fresh. On the contrary, if the fish's eyes are not protruding, the cornea is wrinkled and cloudy, and the blood spillage in the eyes is red, it means that the fish is not fresh.
(2) Bright red gills: The gills of fresh fish are bright red and the gills are distinct; the gills of the non-fresh fish are damaged or adhesioned, the color is grayish red or gray-purple, and the smell is not good.
(3) Fish scales are complete: fresh fish have transparent mucus, the scales are shiny, and they are close to the fish and have not fallen off. Fish with a lot of mucus and opaque, poor gloss of scales and more shedding have poor freshness.
(4) There is no peculiar smell in the gills of the fish: judge whether the fish is fresh by the smell, and smell the gills of the fish. The gills should have the salty smell of marine fish or the earthy smell of freshwater fish, and there is no odor.
(5) The color of the water in the tank: When purchasing live fish, sometimes look at the "water color". If the water in the tank is green or there are too many algae, it means that the water tank has not been replaced for a long time. This kind of water tank environment is easy to breed a lot of bacteria, easy to pollute the fish body itself, reduce the quality of fish meat, and the freshness is greatly reduced. Usually the water in the tank is clear, there is a pump for oxygen, the water flow is faster, and the freshness of the fish is relatively high.
2/ Nutritional value of freshwater perch:
(1) Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutritional elements; it has the effect of tonifying the liver and kidneys, benefiting the spleen and stomach, dissolving phlegm and cough, and has a good tonic effect on people with insufficient liver and kidneys.
(2) Sea bass can also treat fetal restlessness, produce less milk and other symptoms, expectant mothers and pregnant women eat sea bass is a kind of nutrition food that not only supplements the body, but also does not cause excess nutrition and obesity, is a good product for fitness tonic, healthy spleen and good health, sea bass is mostly steamed to maintain nutritional value.
(3) There is also more copper in the blood of sea bass, copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances, and people who lack copper can eat sea bass to supplement.