Two color rose fish(shuang se mei gui yu )

Double color rose fish method:

Raw materials for making two color rose fish:

There are 500g net fish, 1 piece old pumpkin (about 750g), 300g stick vegetable ridge, 25g flour, 40g fine dry starch, 75g egg white, Sichuan salt, monosodium glutamate, cooking wine, tomato paste, sugar, pepper, ginger water, wet starch, sesame oil, lard and refined oil.

Production steps of two color rose fish:

1. Wash and mash the fish, remove the tendons and fine spines, and divide it into two parts: one part into a bowl, add Sichuan salt, hualard, flour, fine dry starch, ginger onion water, cooking wine, etc., and mix well into fish grits; the other part into a bowl, add Sichuan salt, fine dry starch, egg white, pepper, hualard, ginger onion water, and mix well into fish grits.

2. Put the two kinds of grits into the flower mouth with two flower bags, and mark them in Rose shape. When the roses marked with grits (1) are frozen and shaped in the refrigerator, they are deep fried in 50% hot oil pan until golden yellow; while the roses marked with grits (2) are steamed and shaped for use.

3. Wash and peel the pumpkin, carve it into a half basket shape, put it in a boiling water pot, scald it a little, and take out the water; wash the cauliflower stem, remove the tendons, cut it into flower leaves, blanch it in a boiling water pot, and take it out,

Characteristics of two color rose fish:

Double color rose fish is an innovative dish made of fish grits by means of cake marking. Here skillfully uses the cooking method to make the dish into two colors, decorate and shape, elegant and beautiful, which can add color to the banquet. Beautiful appearance, a dish with two colors and two flavors, fresh and refreshing quality, mostly used for banquet.

Two color rose fish

Two color rose fish is a famous dish in Sichuan Province. It is an innovative dish made of fish grits and marked with cake. Here skillfully uses the cooking method to make the dish into two colors, decorates and forms, elegant and beautiful, which can add color to the banquet. Beautiful appearance, a dish with two colors and two flavors, fresh and refreshing quality, mostly used for banquet.

Basic characteristics

Here skillfully uses the cooking method to make the dish into two colors, decorates and forms, elegant and beautiful, which can add color to the banquet. Beautiful appearance, a dish with two colors and two flavors, fresh and refreshing quality, mostly used for banquet.

Basic materials

There are 500g net fish, 1 piece of old pumpkin (about 750g), 300g stick stem, 25g flour, 40g fine dry starch, 75g egg white, Sichuan salt, monosodium glutamate, cooking wine, tomato paste, sugar, pepper, ginger water, wet starch, sesame oil, lard and refined oil.

Production method

1. Wash the fish, beat the antler, remove the tendons and fine spines, and divide into two portions. Put one portion into a bowl, add Sichuan salt, lard, flour, fine dry starch, ginger and scallion water, cooking wine, etc. and mix well into fish grits. Put another portion into a bowl, add Sichuan salt, fine dry starch, egg white, pepper, lard, ginger and scallion water and mix well into fish grits

2. Put the two kinds of grits into the flower mouth with two flower bags, and mark them into rose shape. When the roses marked with grits (1) are frozen and shaped in the refrigerator, they are deep fried in 50% hot oil pan until golden yellow; while the roses marked with grits (2) are steamed and shaped for use.

3. Wash and peel the pumpkin, carve it into a half basket shape, put it in a boiling water pan and heat it a little, then remove the water; wash the cauliflower stalk, remove the tendons, cut it into flower leaves, put it in a boiling water pan and blanch it, then remove it and mix it with Sichuan salt, sesame oil and monosodium glutamate.

4. Put the pumpkin basket on the plate, arrange the two-color roses according to the design, and match with the leaves. Then, the eggplant juice and salty juice are mixed respectively in the pot. The eggplant juice is poured on the golden rose; the salty juice is poured on the white rose.

nutritive value

Grass carp - commonly known as grass carp. It is a kind of herbivorous fish. It is a kind of health food that can warm the middle and tonify the deficiency. It has the effects of promoting dampness, warming the stomach and liver, and dispelling wind. It is suitable for cold stomach, long illness, weakness, headache, less food, etc. grass carp should be added with ginger, green onion and garlic.

Grass carp, Pisces, Cyprinidae, it and black carp are relatively similar species, body color is close to the body color of crucian carp, there are gray, grass yellow and golden color.

Grass carp, black carp, bighead carp and silver carp are known as the four major freshwater fishes in China. Grass carp feed on grass, so there are more grass carp in the north. The color of grass carp's back is dark brown, the edge of scales is dark brown, the chest and abdominal fins are grayish yellow, the lateral line is straight, the meat is white and tender, and the bone spines are few. It is suitable for chrysanthemum fish and other modeling dishes.

Grass carp grows fast and has a large body. The largest body can reach 35 kg. The meat is tender and delicious. Each 100 grams of edible part contains 15.5-26.6 grams of protein, 1.4-8.9 grams of fat, 83-187 kcal of calories, 18-160 mg of calcium, 30-312 mg of phosphorus, 0.7-9.3 mg of iron, 0.03 mg of thiamine, 0.17 mg of riboflavin and 2.2 mg of nicotinic acid.

1. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients;

2. Grass carp is rich in selenium. It has the effect of anti-aging and beauty, and also has a certain preventive effect on tumor;

3. For the people with thin body and poor appetite, grass carp meat is tender but not greasy, which can appetizer and nourish.

intended for

It is especially suitable for patients with asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache, chronic malaria and cardiovascular diseases.

Usage and dosage

1. When cooking, it is delicious without MSG;

2. Fish gall is poisonous and cannot be eaten;

3. Grass carp should be fresh, and the heat should not be too high when cooking, so as not to disperse the fish;

4. grass carp and bean curd are the same food. It has the effect of reinforcing the middle and regulating the stomach and promoting the swelling of the water. It has a special effect on the growth of the myocardium and children's bones. It can be used as a dietary therapy dish for the patients with coronary heart disease, higher lipid levels, children's dysplasia, edema, tuberculosis, and postpartum lactation.

5. The grass carp is steamed with fried dough sticks, eggs and pepper, which is good for eyes and eyes, and is suitable for the elderly to warm up and keep fit.

Edible effect

Grass carp is sweet in taste, warm in nature and non-toxic. It enters the liver and stomach channels. It has the functions of warming the stomach, calming down liver Yang, expelling wind, treating arthralgia, intercepting malaria, benefiting intestine and clearing eyes. It is mainly used for asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache and chronic malaria.

Methods of cutting fish

1. The fish meat is fine, short fiber and easy to break. When cutting the fish, the skin should be downward and the knife edge should be inclined in. It is better to cut the fish along the bone to make it more clean. 2. There is a layer of mucus on the skin of fish, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, you won't slip.

The body shape of black carp and grass carp is very similar. The main differences between them are as follows

1. The body color is different: the back and upper half of both sides of black carp are black, the abdomen is gray, and all fins are gray black; the grass carp is tea yellow, the abdomen is gray, the chest and abdominal fins are gray yellow, and the other fins are light in color.

2. Mouth shape is different: black carp mouth is pointed, grass carp mouth is round.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shuang Se Mei Gui Yu