Tomato and Squirrel Fish(fan qie song shu yu )

Method of tomato and Squirrel Fish:

Raw materials for making tomato and Squirrel Fish:

750g yellow croaker, 20g scallion, 20g Shuifa mushroom, 20g Shuifa yulanpian, 15g carrot, 15g cooked green beans, 100g tomato sauce, 15g Shaojiu, 150g refined soup, 5g clear salt, 20g sugar, 20g vinegar, 2G sesame oil, 50g starch, 15g egg yolk and 15g refined flour.

Processing steps of tomato and Squirrel Fish:

Remove the scales, gills and viscera of yellow croaker and wash it with clean water. Cut off the head of the fish with a knife at the pectoral and abdominal fins, and then cut it from the jaw. Cut the head in half and pat it with a knife. Remove the fine spines on both sides of the fish. Connect the tail of the fish. Cut a wide wheat flower knife on the surface of the fish. Marinate the fish head with Shaoxing wine and refined salt. Dice the onion, mushroom, yulanpian and carrot. Blanch them in boiling water. Put peanut oil into the frying pan and heat it over medium heat until 70% to 80%. Dip the fish head and meat with fine flour and drag them through the egg yolk. Deep fry in squirrel shape until golden; remove and put into fish plate. Leave a small amount of oil in the frying pan, stir fry the tomato sauce in the pan, add diced onion, diced mushroom, diced magnolia, diced carrot and green beans, add Shaojiu, clear soup, refined salt, sugar and vinegar, bring to a boil, thicken with wet starch, and add in

The characteristics of tomato Squirrel Fish are as follows

Vivid image, bright color, fresh crisp, sweet and sour taste.

Tomato and Squirrel Fish

Tomato and squirrel fish is a Shandong dish made of yellow croaker. The so-called tomato Squirrel Fish is not the real existence of Squirrel Fish, but to make the effect like a squirrel.

Practice 1

Make food

750 grams of yellow croaker. 20 grams of onion, 20 grams of Shuifa mushroom, 20 grams of Shuifa Yulan, 15 grams of carrots, 15 grams of cooked green beans. Tomato sauce 100g, Shaojiu 15g, refined soup 150g, clear salt 5g, sugar 20g, vinegar 20g, sesame oil 2G, starch 50g, egg yolk 15g, refined flour 15g.

Production steps

1. Remove the scales, gills and viscera of yellow croaker and wash it with clean water

2. Cut off the head of the fish with a knife at the pectoral and abdominal fins, then cut the head from the lower jaw, cut the head in half, pat the fish with a knife, and remove the fine spines from the chest

3. Fish tail connected, in the fish noodle on the wide wheat flower knife, together with the fish head with Shaojiu. Salted and tasted

4. Dice the onion, mushroom, yulanpian and carrot, put them in boiling water

5. Put peanut oil into the frying pan and heat it over medium heat until 70% to 80% heat (about 175-200 ℃). Dip the fish head and meat with refined flour, then drag them through the egg yolk liquid to make them into squirrel shape and deep fry until golden

6. Take it out and put it on a fish plate

7. Leave a small amount of oil in the frying pan, stir fry with tomato sauce, add diced onion, diced mushroom, diced magnolia, diced carrot and green beans, add Shaojiu, clear soup, refined salt, sugar and vinegar, bring to a boil, thicken with wet starch, add sesame oil and pour on the fish.

Practice 2

Make food

Ingredient: live fish, a carp

Seasoning: salt, monosodium glutamate, Shaoxing wine, pepper, sugar, vinegar, tomato sauce

Production steps

1. Remove the phosphorus, gills and viscera of the fish, clean it up, and then change the knife. First, cut the fish with a straight knife close to the water diversion point of the fish head, then stick it to the dorsal fin and cut it flat, then close to the fish bone and slowly cut into the next two pieces of fish until it reaches the caudal fin. Don't cut it, and finally cut the fish head close to the water diversion point.

2. Cut the two pieces of meat under the slice into a double cross oblique knife until the skin of the fish. After cutting, add salt, monosodium glutamate, Shaoxing wine and pepper to taste. Use a knife to cut the fish head in the upper part, and then use a knife to flatten it.

3. Make an egg paste, add some starch, stir evenly with chopsticks, apply it on the fish head, cut a red cherry into two parts, stick it on both sides of the fish head, and pour hot oil on the fish head with egg paste. Pour it until the skin is tight, and then put it to one end of the waist plate. Make a squirrel's head.

4. After changing the knife, submerge the prepared fish slices, stick the upper layer of dry starch, and then put them into the hot oil pan for deep frying. After deep frying until the skin is crisp, take them out and put them behind the squirrel's head, with the fish facing up and the fish tail up.

5. Use sweet and sour tomato sauce to make sweet and sour sauce in a hot pot. (taste sour and sweet, color bright red) evenly pour it on the fish with a hand spoon, so that a squirrel fish is ready.

Practice 3

Make food

One fresh yellow croaker (about 750 grams), 25 grams of cooked green beans, 20 grams of shepherd's purse, 5 grams of green onion, ginger and garlic, 50 grams of tomato sauce, 150 grams of sugar, 30 grams of vinegar, 1 gram of refined salt, 10 grams of cooking wine, 1 egg, 250 grams of bread crumbs (about 50 grams), 25 grams of Lake flour, a little flour, 1500 grams of peanut oil (about 75 grams).

Production steps

1. Remove the scales, gills and five internal organs of the fish. First cut off the big wings on the back with a knife, then cut off the head from the fin, split it from the inside, and pat it a little. Then cut it from the belly with a knife, close to the big spines of the fish's spine, completely remove the big spines of the fish's spine, slice the small spines on both sides of the fish's belly bag, and cut it every 0.8 cm from the top of the fish (the depth is fish's flesh) Cut the fish into 0.6cm cubes with a straight knife and a cross knife. Mix the fish with refined salt and cooking wine and marinate them. Cut the shepherd's purse into 0.6cm cubes;

2. Knock the egg into the bowl, add a little water and stir it into egg liquid. Dip the fish in a thin layer of flour, then dip in the egg liquid and put it into the bread crumb. Gently shake the blossom knife with your hand and evenly dip it in the bread crumb while shaking. Put it into the plate and dip the fish head in a layer of flour for standby;

3. Put peanut oil into the frying spoon, and when it is seven years old, put in the fish head first, and then put in the fish meat. Deep fry the fish with medium heat until it is golden yellow (the fish meat turns into squirrel body shape after seeing the oil), then take out and put it on the plate;

4. Add a little peanut oil into the frying spoon, stir fry with scallion, ginger, garlic and rice, add tomato sauce, cook in the soup, add sugar, vinegar and ingredients, boil, thicken with starch, and pour on the fish.

Practice 4

Make food

One live mandarin fish (or Yellowstone head fish) (about 750 g), 18 g shrimp, 12 g cooked bamboo shoots, 12 g Shuifa mushroom, 15 green peas, 1000 g cooked lard (250 g consumption), 9 g sesame oil, 15 g cooking wine, 6 g refined salt, 12 g soft sugar, 60 g vinegar, 60 g tomato sauce, 1.5 g minced garlic, 6 g coriander, 36 g dry starch and 60 g pork clear soup.

Production steps

1. Remove scales, gills and viscera of live mandarin fish after slaughtering. After washing, drain the water. Then cut the fish with an oblique knife to the pectoral fin, cut it at the head and chin, gently pat it into a slightly flat shape with a knife, and then cut it from head to tail with a knife along both sides of the fish's spine (the tail can't be split or broken), remove the head and spine, cut off the chest, and put two pieces of fish meat (called fish leaves). Put the skin of the fish leaves down on the cutting board On the surface, remove the chest spines from the fish leaves, and then evenly use the knife to draw straight, and then oblique to the fish skin, so that the fish is a diamond shaped knife. After 9 grams of cooking wine and 0.6 grams of refined salt are applied on the fish leaves and head, dry starch is patted on them, and the remaining materials are shaken off for use;

2. Put tomato sauce, clear soup, sugar and vinegar, cooking wine, refined salt and water powder into a bowl to make juice for use;

3. Put the lard into the pot and heat it to 80% heat. With your left hand, lift the fish tail. With your right hand, hold the rolled fish leaves with your chopsticks. Slowly put them into the oil pot and then fry the fish head in the oil pot. Pour the hot oil into the fish tail with a spoon continuously to make the fish leaves evenly heated. When the oil is fried to light yellow, remove them. Then heat the oil to 80% heat and fry the fish and fish head to golden yellow Then put the fish leaves and head together to make them shape, and then put them on a plate;

4. While frying the fish, heat it in a frying pan over high fire, add 60 grams of lard, heat the shrimp in the oil, fry it, and pour it into the colander;

5. Leave a little oil in the original frying pan, heat the oil, fry the parsley section slightly, then remove it, add minced garlic, bamboo shoots, mushrooms and peas, fry them well, cook in the sauce, add lard (45g), sesame oil and shrimps, fry them and pour them on the fish.

nutritive value

ketchup

Ketchup is made from the peeled seeds of fresh ripe tomatoes. It can be divided into two kinds, one is bright red, which is common; the other is tomato sauce which is further processed from tomato sauce, which is sweet and sour, and the color is dark red. The former can be used as seasoning for cooking, while the latter can be dipped.

1. In addition to lycopene, there are vitamin B group, dietary fiber, minerals, protein and natural pectin in tomato sauce. Compared with fresh tomato, the nutrients in tomato sauce are more easily absorbed by human body;

2. Lycopene in tomato has the effect of diuresis and inhibiting the growth of bacteria. It is an excellent antioxidant and can remove free radicals in human body. Its anticancer effect is twice as much as that of β - carotene;

3. Medical research has found that lycopene has preventive effect on some types of cancer, has inhibitory effect on breast cancer, lung cancer, endometrial cancer, and can also fight against lung cancer and colon cancer;

4. Tomato sauce tastes sweet and sour, which can increase appetite. Lycopene is more easily absorbed by human body when it contains fat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fan Qie Song Shu Yu