Sweet scented fish(gui hua yu tiao )

Sweet scented osmanthus fish stick method:

Raw materials for making sweet scented osmanthus fillets:

200 grams of sea bass. Two eggs. 15 g wet starch, 50 g flour, 2 g refined salt, 5 g Shaojiu, 10 g ginger juice, 1 g pepper, 25 g sweet flour sauce, and 1000 g lard (actual oil consumption is 110 g).

Processing steps of sweet scented osmanthus fish strips:

Add 1.5g of refined salt, 1g of monosodium glutamate, Shaoxing wine, pepper, ginger juice, etc. Knock the eggs into a bowl, add 0.5g refined salt and 0.5g monosodium glutamate to break them up, mix the starch with moisture, then add 40g flour and water to make the egg paste, put the frying pan on the medium heat, add lard to 50% heat (about 1l0 ℃), dip the fish sticks with flour, drag the egg paste into the pan and deep fry them until they are crusted, remove the crumbs, and when the oil temperature rises to 60% heat (132 ℃), pour all the fish sticks in and deep fry them until golden Take out the color and put it on the plate. Bring sweet sauce, salt and pepper dishes with you.

Sweet scented fish

Sweet scented osmanthus fish is a famous traditional dish with complete color, fragrance and belongs to Zhejiang cuisine. The fish is golden, the skin is crisp, the inside is tender, and the burnt aroma is rich. The main raw material is perch, the taste is fresh, the technology is fried, the difficulty is high.

Ingredients

Ingredient: 200g bass

Accessories: egg 100g, starch 30g, wheat flour 30g

Seasoning: peanut oil 40g, cooking wine 15g, ginger juice 5g, pepper 2G, sweet flour sauce 10g, pepper salt 2G, salt 2G, appropriate amount respectively

Production technology

1. Add 1.5g of refined salt, 1g of monosodium glutamate, Shaoxing wine, pepper, ginger juice, etc.

2. Knock the eggs into a bowl, add refined salt, monosodium glutamate and starch, mix well, add flour and water, and mix well to form an egg paste;

3. Add oil into the frying pan and heat it to 50% heat. Dip the fish strips in the egg paste and fry them in the pan. Remove them;

4. When the oil temperature rises 60%, deep fry the fish until golden yellow, take out the control oil and put it on the plate, then dip it in sweet flour sauce, pepper and salt.

characteristic

The fish is golden, the skin is crisp, the wine is tender, and the burnt aroma is rich.

nutritive value

1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough, and has a 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.

Cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in China. It has beautiful mountains and rivers, rich products and delicious dishes. Therefore, there is a saying: "heaven above, Suzhou and Hangzhou below.". Zhejiang Province is located on the coast of the East China Sea, the northern waterway network, known as the land of fish and rice in the south of the Yangtze River. Southwest hilly, rich in mountain game. There are more than 500 kinds of economic fish and shell aquatic products in the eastern coastal area. The total output value ranks the first in the country. It is rich in products, delicious food, unique characteristics and well-known.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gui Hua Yu Tiao