Three silk fish(san si qiao yu )

Three wire method of knocking fish:

Raw materials for making three shreds fish

There are 750 grams of grass carp, 25 grams of cooked ham, 50 grams of Shuifa mushroom, 50 grams of cooked chicken breast, 100 grams of green vegetable heart, 20 grams of cooking wine, 7 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of dry starch, 500 grams of clear soup and 10 grams of cooked chicken oil.

The steps of making three shreds fish are as follows:

1. Take the grass carp meat and cut it into slices. Then put dry starch on the cutting board and beat it into slices with a small mallet;

2. Bring the fish to a boil in clean water, put the fish into the pot and cook it. After the fish is cooled in cold water, cut it into strips. Cut the cooked ham, mushrooms and chicken breast into thin strips;

3. Blanch the fish fillet and green vegetable heart in the boiling water pan, remove the water, pour the clear soup into the frying pan, put the fish fillet, green vegetable heart, refined salt and cooking wine into the medium heat, skim the foam, add the Shredded Mushroom, cooked chicken breast, cooked ham and monosodium glutamate, pour the cooked chicken oil into the pan, and then put them into the soup plate.

The characteristics of the fish are as follows

Use fresh boneless grass carp, sprinkle with dry starch, and hammer into fillets. The fish fillets are transparent and bright, smooth and white, delicious and unique.

Three silk fish

Sansi taping fish is a well-known traditional dish in Wenzhou. Because of its simplicity, almost every family can make it. This dish selects the offshore fish or the fresh yellow croaker, cuts the fish head, the tail, the skin, cuts the needle piece, dips in the dry starch, uses the wooden mallet to knock into the thin fish piece slowly, puts in the boiling water to cook. Seasonings and ingredients were mixed in cooking, and then improved. With shredded chicken, ham, mushrooms and cooked green vegetables, it became a famous dish. The fish was fresh and tender, the color was white, the soup was clear, and it was delicious and full of local flavor.

On September 10, 2018, "Chinese food" was officially released, and "three silk fish" was rated as one of the top ten classic dishes in Zhejiang.

Characteristics of dishes

There is a legend about the three silk fish. An old abbot of an ancient temple in Wenzhou went to Fujian alone to learn Buddhist scriptures. Unfortunately, he died on the way and was buried in a fish's belly. When the little monk learned of the bad news, he was so sad that he took the wooden fish for chanting sutras to the place where the master died. After 49 days, we found many yellow croakers floating on the sea. The little monk suddenly thought of the Yellow cassock that the master wore when he left. He thought that the fish must have eaten the master's body to show their yellow color, so he was furious. He immediately picked up the yellow croaker, peeled off the skin, cleaned the internal organs, extracted the bone, chopped the fish into minced meat, put it on the wooden fish and knocked it hard, and knocked the fish into pieces of pancake shape. Then put these fillets on the boat to dry and take them back as a souvenir. As there was too much, the surplus was left on board. When the boatman ate, he picked up some fish fillets and cut them into pieces to make soup. Unexpectedly, they tasted delicious. News spread like wildfire, the good reputation of "knocking fish" spread quickly, and people scrambled to catch and eat. Over time, the dish of "beating fish" has been handed down to this day.

Nowadays, almost every family in Wenzhou can knock fish, and they are very particular about it. In the past, yellow croaker was used to make it. Now, because of its high price, grass carp with large size, few spines and thick and tender meat is used instead. The method is to split grass carp into two pieces, remove head, tail, back and skin, apply some dry starch on the chopping board, roll starch on the fillets, and then put it on the chopping board and smash it with a wooden hammer, sprinkle dry starch while knocking, so as to prevent fish from turning over Stick the meat on the chopping board until it is about the size of a pancake. Then blanch it in boiling water and cool it in cold water. Take out the meat and cut it into 1-1.3cm wide strips. Add some shredded ham, chicken, pork, mushroom, cabbage, chicken soup, salt, monosodium glutamate, a little chicken oil and Shaojiu to make it smooth, crisp, delicate and sweet. After tasting it again and again, I found that all kinds of flavors in the seasoning are in it: spicy in sweet, fragrant in spicy, fresh in fragrance, sour in fresh, salty in sour, sweet in salty It's amazing.

practice

Practice 1

There are 750 grams of grass carp, 25 grams of cooked ham, 50 grams of Shuifa mushroom, 50 grams of cooked chicken breast, 100 grams of green vegetable heart, 20 grams of cooking wine, 7 grams of refined salt

1. Take the grass carp meat and cut it into pieces, then put the dry starch on the chopping board and knock it into fillets with a small mallet; 2. Boil the fish with water, put the fish into the pot and boil it, then take in and out cold water and cool it, cut it into strips, and cut the cooked ham, mushrooms and chicken breast into shreds; 3. Put the fish fillet and green vegetable heart into the boiling water pan for a while, remove the water, pour the clear soup into the frying pan, put the fish fillet, green vegetable heart, refined salt and cooking wine into the medium heat, skim the foam, add the Shredded Mushroom, cooked chicken breast, cooked ham and monosodium glutamate, pour the cooked chicken oil into the pan, and then put into the soup plate.

Production tips

1. Fish bones must be removed;

2. Dry starch should not be too much, and fish should not stick to the chopping board.

Practice 2

Features: Wenzhou folk traditional dish, Zhejiang Province. The fish fillets are transparent and bright, smooth and white, delicious and unique

Ingredients: 750 g grass carp, 25 g cooked ham, 50 g watery mushrooms, 50 g cooked chicken breast, 100 g green vegetable heart, 20 g cooking wine, 10 g dry starch, 500 g clear soup, 10 g cooked chicken oil

Cooking method: cut grass carp into pieces, put dry starch on the chopping board, put the fish on the chopping board, and tap with a small mallet. Cook the fish fillets in a water pot and cut them into strips. Cut the cooked ham, mushrooms and chicken breast into shreds. Cook the cabbage in boiling water. Put clear soup into the frying pan, put in fish slices, vegetable heart, refined salt and cooking wine, bring to a boil, add shredded mushrooms, shredded chicken breast, shredded ham and monosodium glutamate, and drizzle with cooked chicken oil.

nutritive value

Fish is rich in animal protein and phosphorus, rich in nutrition, delicious taste, easy to be digested and absorbed by human body, which plays an important role in the development of human physical strength and intelligence.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : San Si Qiao Yu