Fish roll with chrysanthemum and mustard

Fish roll with chrysanthemum and pickled mustard:

Raw materials for making fish roll with chrysanthemum and mustard tuber:

Jingcao fish 350 grams, Fuling mustard 200 grams, 8 eggs, ginger 5 grams, onion 5 grams, cucumber 300 grams, Sichuan salt, cooking wine, fine dry starch, pepper, sugar, sesame oil, vegetable oil, egg white amount.

Steps of making fish roll with chrysanthemum and mustard tuber:

1. Wash the fish, slice into pieces, cut into two pieces, put into a bowl, add Sichuan salt, cooking wine, egg white, sugar, sesame oil and mix well. Wash the mustard and cut it into two thick slices. Then the shredded fish, shredded mustard mustard, shredded ginger, shredded scallion and other ingredients were mixed to form the filling. Mix egg white and fine dry starch into egg white starch paste, set aside.

2. Knock the eggs in a bowl and mix them well. Put them in the pan and spread them into egg skin. Then put on the egg white, put in the stuffing and roll them into a roll with a diameter of about 1.5cm. Seal both ends with egg white starch paste. Put them into a 60% hot oil pan and deep fry them until golden yellow. When the outside is crisp and the inside is ripe, turn them into chrysanthemum petals.

3. Take the fish into the plate pile and put it into chrysanthemum shape, then cut the cucumber into chrysanthemum leaves and place them at the lower end of chrysanthemum.

Characteristics of fish roll with chrysanthemum and mustard tuber:

The shape is beautiful and generous, the skin of fish roll is crisp and the stuffing is tender, the smell of mustard tuber is rich, and the food and wine are good.

Fish roll with chrysanthemum and mustard

Fish roll with chrysanthemum and mustard tuber is a famous traditional dish in Chongqing, which is a kind of Chongqing Fuling mustard tuber. This kind of pickle is nutritious, appetizing and refreshing. It is fresh, fragrant, crisp, tender and so on. It is used as stuffing to make fish rolls. After careful packing, it becomes a delicious dish with Sichuan flavor. The shape is beautiful and generous, the skin of fish roll is crisp and the stuffing is tender, the smell of mustard tuber is rich, and the food and wine are good.

Basic introduction

Recipe name: fish roll with chrysanthemum and pickled mustard

Cuisine: Sichuan cuisine, chongqing cuisine

Type: local characteristics

Features: Chongqing Fuling mustard, European pickled cucumber and German sweet and sour cabbage are known as the world's three major pickles, all of which belong to pickles. Fuling mustard tuber is named because it needs to press out excess water by wood press. This kind of pickle is nutritious, appetizing and refreshing. It is fresh, fragrant, crisp, tender and so on. It is used as stuffing to make fish rolls. After careful packing, it becomes a delicious dish with Sichuan flavor. The shape is beautiful and generous, the skin of fish roll is crisp and the stuffing is tender, the smell of mustard tuber is rich, and the food and wine are good.

Production method

Basic ingredients: 350 Jingcao fish, 200 grams Fuling mustard, 8 eggs, 5 grams ginger, 5 grams scallion, 300 grams cucumber, Sichuan salt, cooking wine, fine dry starch, pepper, sugar, sesame oil, vegetable oil and egg white

mixed ingredients:

Jingcao fish 350, Fuling mustard 200 g, 8 eggs, ginger 5 g, onion 5 g, cucumber 300 g, Sichuan salt, cooking wine, fine dry starch, pepper, sugar, sesame oil, vegetable oil, egg white

Method:

1. Wash the fish, slice into pieces, cut into two thick strips, put into a bowl, mix with Sichuan salt, cooking wine, egg white, sugar, sesame oil, etc.; wash the mustard and cut into two thick strips. Then the shredded fish, shredded mustard mustard, shredded ginger, shredded scallion and other ingredients were mixed to form the filling. Mix egg white and fine dry starch into egg white starch paste, set aside.

2. Break the egg shell, stir it in a bowl, put it into a pan and spread it into egg skin, then spread the egg white, put in the stuffing, roll it into a roll with a diameter of about 1.5cm, seal both ends with egg white starch paste, put it into a 60% hot oil pan and deep fry it until golden yellow. When the outside is crisp and the inside is ripe, turn it into chrysanthemum petals and let it dry.

3. Take the fish into the plate pile and put it into chrysanthemum shape, then cut the cucumber into chrysanthemum leaves and place them at the lower end of the chrysanthemum.

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