Grape fish(pu tao yu )

Grape fish method:

Raw materials for making grape fish:

350 grams of green fish with skin, 4 pieces of green vegetables, one egg, 75 grams of salted bread crumbs, 100 grams of grape juice.

Steps of making grape fish:

1. Clean the fish and cut it into trapezoidal shape. Cut it to the skin. Marinate it with seasoning for 20 minutes. Stick a layer of egg paste and a layer of bread crumbs. Deep fry it in 70% oil pan until golden yellow. Take out and put it on a plate when it is granular;

2. Blanch the vegetable leaves into grape leaves, paste them on the side of the fish, thicken them with sugar, vinegar, salt and grape juice, and drizzle them.

Grape fish

Grape fish is a famous traditional dish in Anhui Province. Huaibei Plain is rich in grapes with fertile land and mild climate. In the Tang Dynasty, there was a famous poem named "grape wine luminous cup". Xiaoxian wine is clear and transparent, soft and refreshing, with a long aftertaste, rich fruit aroma and mellow aroma of old wine, which is quite famous at home and abroad. Inspired by grape wine, Xiaoxian cooks show their ingenuity. After many times of practice, "grape fish" stands out. After that, Fang naigen, a master of Hui cuisine, first created from the "shape", introduced the cooking technique of "litchi fish" from Huaiyang cuisine, removed the fish skeleton, made the fish into grape granules, cooked and assembled into fish shape, and then started from the "taste", seasoned with red wine to comprehensively solve the problems of color, aroma, shape and taste. Usually, the pickled black carp is dipped in the egg paste and fried. When the grape is granular, it is taken out. The vegetable leaves are blanched and pasted on the side of the fish. The seasoning is thickened and the fish body is sprinkled. It is crisp outside and tender inside, and tastes sweet and sour.

History of dishes

In the early 1980s, at a dinner party, some local officials pointed out that grapevine was not worthy of its name. Fang naigen, a master of Hui cuisine, first created from "shape". He introduced the cooking technique of "lychee fish" from Huaiyang cuisine, removed the fish skeleton, made the fish into grape granules, cooked and then assembled into fish shape. Then he started from "taste" and flavored it with red wine to comprehensively solve the problems of color, aroma, shape and taste.

Dish making

Practice 1

Ingredients

350 grams of green fish with skin, 4 pieces of green vegetables, one egg, 75 grams of salted bread crumbs, 100 grams of grape juice.

practice

1. Clean the fish and cut it into trapezoidal shape. Cut it to the skin, marinate it with seasoning for 20 minutes, stick a layer of egg paste, and then add a layer of bread crumbs. Deep fry it in 70% oil pan until golden yellow. Remove it and put it on a plate when it is granular.

2. Blanch the vegetable leaves into grape leaves, paste them on the side of the fish, thicken them with sugar, vinegar, salt and grape juice, and drizzle them.

 

Practice 2

Ingredients

There are 350 grams of black carp, 100 grams of grape juice, 4 pieces of green vegetable leaves, 1 egg, 75 grams of bread, 25 grams of flour, 10 grams of scallion, 10 grams of ginger, 25 grams of soy sauce, 35 grams of vinegar, 150 grams of sugar, proper amount of raw powder and a little sesame oil.

practice

1. Knock the eggs into the bowl and break them up. Remove the outer crust of the bread, flour it and rub it into crumbs.

2. Put the skin of the fish face down on the chopping board, use a slope knife every 2.5cm on the meat surface, and then use a straight knife horizontally at an interval of 1.5cm. The knife edge is deep to the skin of the fish, put it into a bowl, add green onion, ginger, salt and soy sauce, marinate for about 20 minutes, pick out the green onion and ginger, dip the fish in the egg paste, and then sprinkle a layer of bread flour evenly to make the fish and knife seam covered.

3. Put the pan on a high fire and heat the oil until it is five years old. Put in the fish and deep fry for about 3 minutes. The skin of the fish shrinks and turns pale yellow. The fish flesh opens and turns into grapes. That is to say, take it up and put it on a plate.

4. Blanch the green vegetable leaves with boiling water, cut them into the shape of grape leaves and stems, and set them beside the fish to make them salty with branches.

5. While frying fish, put another pot on the high fire, add grape juice, sugar, vinegar, soy sauce (15g), salt, bring to a boil, thicken with cornstarch water, pour in sesame oil, take out the pot and pour on the fish.

 

Characteristics of dishes

Grapevine fish is made of black carp and grape juice. According to the shape of the whole bunch of grapes, grapevine fish has delicate knife work, exquisite frying, bright lines and rich sweet and sour grape aroma. It is a refreshing food in the feast.

 

What to eat

nutritive value

Black carp is rich in selenium, iodine, zinc and nucleic acid. It has anti-aging and anti-cancer effects and is often used in food therapy. Black carp contains polyunsaturated fatty acids, which can dilate blood vessels and prevent blood coagulation.

 

Anthocyanins in grape juice have the functions of antioxidation, prevention of cardiovascular and cerebrovascular diseases, and lowering blood pressure.

 

Eggs are rich in protein, and the proportion of amino acids in protein is the most suitable for human physiological needs. The utilization rate is as high as 98%, which is very easy to be absorbed by human body.

 

matters needing attention

Black carp is not suitable for people with weakness of spleen and stomach, deficiency of Qi and blood and pruritus.

 

Grape contains fruit acid, will make the protein in milk coagulation, not only affect the absorption, serious cases will appear abdominal distension, abdominal pain, diarrhea and other symptoms; contains tannic acid, tannic acid encounter protein in seafood will solidify, forming not easy to digest substances; contains a lot of glucose, absorbed by the human body after eating, easy to make blood sugar rise, so patients with diabetes must avoid food.

 

Eggs contain a lot of cholesterol, eating too much, easy to cause high cholesterol and other cardiovascular and cerebrovascular diseases; in addition, the fat in eggs belongs to saturated fatty acids, too much eating, will lead to obesity.

 

Longitude: 104.06573486

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Chinese PinYin : Pu Tao Yu