Grilled mandarin fish(kao hua lan gui yu )

Roasted mandarin fish

Raw materials for making roasted mandarin fish:

750g fresh mandarin fish, 25g chicken fillet, 50g pig fat meat, 20g scallops, 15g sea cucumber, 15g winter bamboo shoots, 20g mushrooms, 15g ham, 20g pork streaky pork, 20g pork mesh oil, 20g Shaojiu, 5g refined salt, 15g scallion, 10g ginger slices, 10g prickly ash and 20g vinegar.

Processing steps of roasted mandarin fish

Scrape off the scales of mandarin fish, chop off the ridge scales, remove the dirt from the mouth, rinse it thoroughly, then scald it in boiling water, put it in cold water quickly, and scrape off the black skin. Cut off the mouth and chin of the fish with a knife, and then put it on the plate with a slope knife on both sides. Add Shaojiu, salt, scallion, ginger and pepper. Soak for about 15 minutes. Taste and set aside. Remove the tendons from the chicken loin, and then chop it with pig fat into fine mud. Add chicken egg white, Shaoxing wine and refined salt to stir it into chicken material. Cut pork streaky pork into 0.7 cm square cubes, blanch them in boiling water, remove and reserve them. Cut sea cucumber, bamboo shoots and mushrooms into 0.7 cm square cubes, blanch them with scallops in Maotang, remove them, mix them with diced meat, add Shaojiu, refined salt and marinate them for three minutes, and cut ham into 6 cm long. A piece 2 cm wide and 0.3 cm thick. Wash the pork net oil, chop off the thick gluten, and mix with flour and water

The characteristics of roasted mandarin fish are as follows

It is rich in nutrition, fragrant outside and tender inside, red in the middle and fresh in taste. It tastes better with ginger powder and vinegar.

Grilled mandarin fish

Roasted mandarin fish is a famous dish in Shandong Province, belonging to the Confucian cuisine. The taste is very fresh, white and red, with ginger, vinegar, especially better.

Confucius has a unique self baked dish which is not in contact with fire, that is, grilled osmanthus: after seasoning and modeling the processed osmanthus, net oil, then wrap the dough cake, seal the fish tightly, put it on the hook, and bake it on both sides with charcoal fire. It is delicious, white and tender. It was once a secret and well-known recipe of Confucius.

Material Science

Ingredients: mandarin fish (1000g) accessories: mushrooms (dried) (5g) ham (50g) chicken breast meat (100g) pork rib meat (streaky pork) (50g) fat meat (25g) sea cucumber (soaked) (15g) egg white (25g) scallops (15g) winter bamboo shoots (10g) seasoning: ginger (5g) pepper (5g) yellow rice wine (50g) salt (5g) scallion (2G)

Production technology

1. Scrape off the scales of mandarin fish (Siniperca chuatsi), chop off the wings and paddle, and screw out the internal organs from the mouth with chopsticks to keep the fish intact and clean;

2. Hold the fish's beak in your hand and scald it in boiling water. It's better to take off the black clothes on the surface. Put it into cold water quickly and gently scrape off the black spots;

3. Use a knife to cut the chin of the fish mouth, make a slope knife on both sides, and put it on the plate. Add 30g yellow rice wine, refined salt, scallion, ginger slice and pepper to marinate for about 15 minutes, then taste and set aside;

4. Remove the tendons of chicken fillet, then chop it with pig fat into fine mud, add egg white, 10 grams of yellow rice wine and a little salt, and mix well to make chicken material;

5. Cut pork into 0.7cm cubes, mix with scallops in Maotang, remove and mix with Diced Pork, add 10g yellow rice wine and salt for 3 minutes;

6. Cut cooked ham into 6 cm long, 2 cm wide and 0.3 cm thick slices;

7. Remove the thick tendon of the pig net flower oil slice and trim the four sides for standby;

8. Flour with water and paste, set aside;

9. Pick up the pickled mandarin fish and remove the scallion, ginger and pepper;

10. Open the mouth of the fish, put the mixed ingredients into the belly of the fish, and bind the mouth with string;

11. Insert a piece of ham into each slope of the fish back, and then spread chicken material on it;

12. Put the fish on the oil of the flower net, pack it around, dip it in the batter and put it on the iron grate;

13. Place the iron grate on the charcoal fire pool and bake it slowly. Bake the front first and then the back;

14. When baking, the gas will break through the dough, so it is necessary to paste the broken part with flour at any time and bake it;

15. After baking for about 1 hour, take it out and put it in the plate. Uncover the dough and the oil in the net. Buckle the fish into the fish pond. Remove the dough and the oil in the net and untie the rope that binds the fish's mouth.

Process tips

1. Wash the mandarin fish, marinate it with seasoning to make it tasty, and then bake it slowly over low heat;

2. This dish needs about 1 piece of lard oil.

Taste of dishes

Taste: salty and delicious

The taste is very fresh, white and red, with ginger, vinegar, especially better.

dietary nutrition

Siniperca chuatsi: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and those who are weak and have poor digestion function of spleen and stomach. It also has the nourishing effect of Tonifying Qi and spleen.

Lentinula edodes (dried): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is deficient in common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Chicken breast meat: the protein content of chicken breast meat is high, and it is easy to be absorbed by the human body. It can enhance physical strength and strengthen the body. It contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. According to the traditional Chinese medicine, chicken breast has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. It has a good therapeutic effect on malnutrition, fear of cold, dizziness and palpitation, fatigue, irregular menstruation, postpartum milk deficiency, anemia, deficiency of food, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus. It can be eaten by the general population, especially for the elderly, the sick and the weak.

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Fat meat: fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while fat people and those with high blood fat are not suitable to eat.

Sea cucumber (water immersion): sea cucumber has low cholesterol and relatively low fat content. It is a good food therapy for patients with hypertension, coronary heart disease, hepatitis and the elderly. Regular eating is good for curing diseases and strengthening the body. Sea cucumber contains chondroitin sulfate, which is conducive to human growth and development, can delay muscle aging and enhance the body's immunity. The content of trace element vanadium in sea cucumber ranks first in all kinds of food, which can participate in the transport of iron in blood and enhance the hematopoietic function. Recently, American researchers extracted a special substance from sea cucumber, sea cucumber toxin, which can effectively inhibit the growth and metastasis of a variety of molds and some human cancer cells. Edible sea cucumber has good effect on aplastic anemia, diabetes, gastric ulcer and so on. Sea cucumber is warm in nature, sweet and salty in taste, and has the functions of nourishing yin and kidney, strengthening yang and essence, nourishing heart and moistening dryness, tonifying blood and treating ulcer.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Scallops: scallops contain protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, which is very fresh. Compared with fresh scallops, the fishy taste is greatly reduced. Dried scallops have the functions of nourishing yin and kidney, harmonizing stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, deficiency tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating can help to lower blood pressure, cholesterol, tonify and keep fit. According to records, dried scallops also have the functions of anti-cancer, softening blood vessels, and preventing blood stasis

Chinese PinYin : Kao Hua Lan Gui Yu