Sixi fish roll(si xi yu juan )

Four likes fish roll method:

Raw materials for making Sixi fish roll:

750 grams of flounder, 30 grams of pig fat lean meat, 20 grams of yellow cake powder, 20 grams of Shuifa mushroom powder, 15 grams of ham powder, 15 grams of green vegetables powder. 5 grams of refined salt, 15 grams of Shaojiu, 15 grams of scallion powder, 3 grams of pepper flour, 50 grams of starch, 10 grams of sesame oil, 100 grams of clear soup, 5 grams of cooked chicken oil.

Steps of making Sixi fish roll:

Wash the fish and cut into eight strips of 10 cm long, 2.6 cm wide and 0.5 cm thick. Then split from both ends to the middle (middle connection), sprinkle with refined salt, Shao wine, soak and taste. Chop pork into fine mud, add onion, pepper, refined salt, Shaojiu, egg, wet starch, sesame oil and mix well. Roll the stuffing into the fish slices (four rolls for each). In the four small fish rolls, press the cake powder, mushroom powder, ham powder, green vegetables powder respectively, then put them into the steamer, steam them out, and put them in the plate neatly. Add clear soup, refined salt, Shaoxing wine to the pot, boil, skim the foam, thicken the fish roll, and drizzle with cooked chicken oil.

Characteristics of Sixi fish roll:

It has bright color, tender meat, delicious taste and beautiful appearance.

Sixi fish roll

Sixi fish roll is a famous local traditional dish in Yinan County, Shandong Province. It has bright color, tender meat, delicious taste and beautiful appearance. "Four happiness": happiness, wealth, longevity and happiness are the four happiness. There is also "four happiness are the four happenings of life: long drought, sweet rain, golden title, wedding night, meeting old friends in a foreign land." Rich, healthy, harmonious and happy are the four happiness, some say the realization of the four modernizations is the four happiness.

introduce

Dish name: Sixi fish roll

Process: steaming

Cuisine: Shandong cuisine

Features: gorgeous color, tender meat, delicious taste, beautiful appearance.

It's like sushi. It tastes elastic.

raw material

Main ingredients: flounder 400g, pork (fat and lean) 200g

Accessories: cake 25g, mushroom (fresh) 25g, ham 25g, cabbage 25g, egg 30g, starch (corn) 35g

Seasoning: 8 g green onion, 8 g ginger, 5 g pepper, 10 g sesame oil, 3 g salt, 10 g yellow rice wine, 10 g chicken oil

Production technology

(1) Wash the fish and slice them into 8 strips, 10 cm long, 2.6 cm wide and 0.5 cm thick. Then slice them from both ends to the middle and join them. Sprinkle 1 g refined salt and 3 G yellow rice wine and marinate for 10 minutes. (2) Finely chop green onion and ginger.

(3) Put the starch into a bowl and add water to make the wet starch.

(4) Cut up the cake.

(5) Wash mushrooms, ham and vegetables and cut them into small pieces.

(6) Chop pork into fine mud, add onion, ginger, pepper, salt 1g, rice wine 4G, egg, wet starch, sesame oil, mix well, roll the stuffing in the meat slice, add cake powder, mushroom powder, ham powder, vegetable powder in the four small fish rolls, then put them into the steamer, steam them out, and put them on the plate neatly.

(7) Add clear soup, 1 g refined salt and 3 G yellow rice wine to the pot. Bring to a boil, skim off the froth, thicken the fish rolls, pour over the cooked chicken oil and serve.

The recipe is complementary

Pork (fat and thin): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork. Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

dietary nutrition

The nutritional components of Sixi fish roll are as follows

Efficacy of recipes

Flounder is also known as flounder, flounder, partial mouth, butterfly fish, yapian fish, flounder, left mouth, flounder, opium fish, earth fish. Paralichthys olivaceus can be tender and white, delicious and plump, tonifying deficiency and Qi, but it is not suitable to eat more, and has the effect of Invigorating Qi. Paralichthys olivaceus is sweet in taste, flat in nature and non-toxic; it can replenish deficiency and replenish qi.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Si Xi Yu Juan