Eat the whole fish in two(zheng yu liang chi )

Two ways to eat whole fish:

Raw materials for two meals of whole fish:

There are 750 grams of fresh envious fish, 25 grams of shrimp, 15 grams of carrot, 15 grams of coriander, 50 grams of pig fat, 10 grams of green beans, 15 grams of refined flour, 10 grams of green onion, 10 grams of ginger, 2 grams of refined salt, 25 grams of egg white, 10 grams of sesame oil, 30 grams of starch, 250 grams of peanut oil, 2 red cherries, 10 grams of tomato sauce, 20 grams of sugar, 20 grams of vinegar and 15 grams of Shaojiu.

The whole fish is eaten in two steps

Remove the viscera, gills and fins of the fish, cut off the head and split two pieces. Remove the fish meat from both sides and remove the fine spines from the belly. Take a piece of fish, put the skin down on the chopping board, start from the front of the fish, change the fish into squirrel knife by chopping and straight knife methods, and marinate the fish head with onion and ginger juice. The other piece of fish was cut up to the front part (0.2 cm thick, connected according to the skin) with the tail of the fish. Mince shrimp and pig fat into mud, add clear soup, refined salt, egg white, onion and ginger juice, sesame oil, stir into shrimp stuffing, apply them on the fish fillets, roll them into fish with a diameter of about 1cm, and roll them to the tail to form hinge fish. Then use egg white and wet starch to make a thin juice, evenly spread it on the fish roll and half of the fish head, add scallion and ginger slices, steam for 7-8 minutes until cooked, remove the scallion and ginger, and set aside the fish plate. Wok

The characteristics of the whole fish are as follows

One dish with two colors, one fish with two flavors, salty and fresh, sweet and sour, beautiful appearance.

Eat the whole fish in two

The whole fish is a famous traditional dish in Shandong Province. The main ingredients are fresh bass, shrimp, radish and so on. It is a delicious and nutritious dish. This dish has two colors and two flavors of fish. It is salty, fresh, sweet and sour, and has a beautiful appearance.

Food preparation

750 grams of fresh bass. 25g shrimp, 15g carrot, 15g coriander, 50g pig fat, 10g green beans, 15g refined flour. 10 grams of green onion, 10 grams of ginger, 2 grams of refined salt; 25 grams of egg white, 10 grams of sesame oil, 30 grams of starch, 250 grams of peanut oil. Red cherry 2, tomato sauce 10 grams, sugar 20 grams, vinegar 20 grams, Shaojiu 15 grams.

Production steps

1. Remove the internal organs, gills and fins of the perch, cut off the head of the perch and split it into two pieces.

2. Remove both sides of the fish and remove the fine spines from the belly.

3. Take a piece of fish, put the skin down on the chopping board, start from the front of the fish, change the fish into squirrel knife by chopping and straight knife methods, and marinate the fish head with onion and ginger juice.

4. The other piece of fish was cut up to the front part (0.2 cm thick, connected according to the skin) with the tail of the fish.

5. Chop shrimp and pig fat into mud, add clear soup, refined salt, egg white, onion and ginger juice, sesame oil, and stir them into shrimp stuffing. 6. Spread the shrimp stuffing on the fish fillets, roll them into a fish roll about 1cm in diameter to the tail, and then turn them into hinge fish.

7. Use egg white and wet starch to make a thin juice and evenly spread it on the fish roll and half of the fish head.

8. Add scallion and ginger slices. Steam for 7-8 minutes until cooked. Remove scallion and ginger. Set aside fish plate.

9. Put the squirrel fish together with the other half of the fish head, first pat on the flour, hang well

Egg yolk

10. Put peanut oil in a frying pan, and heat it to 80% heat (about 200 ℃). Put the powdered Squirrel Fish and the other half of the fish head into the pan. When it is golden, take out the oil and put it on the other side of the fish plate.

11. Plate: two red cherries on two fish eyes.

12. Leave a small amount of peanut oil in the frying pan, place it on the medium heat and heat it to 80% heat (about 200 ℃)

Stir fry tomato sauce, sugar, diced onion and carrot

13. Add clear soup, vinegar and salt, bring to a boil, use wet starch to thicken glass, add green beans, add a little hot oil, mix well, and pour into the squirrel fish.

14. Add clear soup, refined salt and Shaoxing wine into a wok, boil over high heat, thicken with wet starch, add sesame oil and coriander stalk, and pour on the hinge fish

nutritive value

1. Perch is rich in protein, vitamin A, B vitamins

Calcium, magnesium, zinc, selenium and other nutritional elements; it has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency;

2. Perch can also cure fetal restlessness and hypogalactia. It is a nutritious food for expectant mothers and women to eat perch, which can not only nourish the body, but also avoid excessive nutrition and lead to obesity. It is a good product for health and blood, spleen, Qi and health;

3. There is more copper in the blood of Lateolabrax japonicus. Copper can maintain the normal function of the nervous system and participate in the function of several key enzymes of material metabolism. People lacking copper can eat Lateolabrax japonicus.

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Chinese PinYin : Zheng Yu Liang Chi