Turnip fish(luo bo yu )

Radish fish method:

Raw materials for making radish fish:

Flounder 450 grams. Pig fat 25g, bread residue 30g. 3 grams of refined salt, 5 grams of pepper noodles, 15 grams of Shaojiu, 6 grams of green onion, 10 grams of minced ginger, 200 grams of peanut oil, 10 grams of coriander leaves, 15 grams of egg white.

Processing steps of radish fish:

Wash the bighead and chop it into 12 pieces (5cm, 0.3cm thick, 3cm wide at one end and 1.5cm wide at one end). Put it flat on the plate, sprinkle with refined salt, pepper noodles and Shaoxing wine. Then chop the remaining fish with pig fat into fine mud and put it into a bowl. Add chicken egg white, Shaoxing wine, green onion, ginger, pepper, water and refined salt and mix them into stuffing. Evenly mix them into fillets to make a fish roll with a thick end and a thin end like radish. Beat the eggs into the bowl and mix well. Dip the whole body of the fish roll with dry flour, hang up the egg liquid, and then dip the residue into the thick end of each fish roll Insert a bamboo stick. Put the peanut oil in the frying pan and heat it to 70% heat (about 175 ℃), then deep fry the fish roll until golden brown and take it out. Take out the bamboo stick, put a sterilized coriander leaf in the small hole of the bamboo stick, and put it in neatly

Turnip fish

Radish fish is a famous local traditional dish in Zhenjiang City, Jiangsu Province. It is made of sliced fish as skin, shrimp, cooked ham and winter bamboo shoots as stuffing, rolled into radish shape, wrapped with egg yolk paste and bread crumbs, and fried. Using coriander to make radish leaves, the shape is lifelike, fragrant and tender, which is a good food with wine.

Dish name

Turnip fish

Material Science

Radish fish is a delicious food. Main raw materials: flounder 450 grams. Pig fat 25g, bread residue 30g. 3 grams of refined salt, 5 grams of pepper noodles, 15 grams of Shaojiu, 6 grams of green onion, 10 grams of minced ginger, 200 grams of peanut oil, 10 grams of coriander leaves, 15 grams of egg white.

characteristic

Golden color, realistic shape, crisp outside, fresh inside.

Production process

Wash the bighead and chop it into 12 pieces (5cm, 0.3cm thick, 3cm wide at one end and 1.5cm wide at one end). Put it flat on the plate, sprinkle with refined salt, pepper noodles and Shaoxing wine. Then chop the remaining fish with pig fat into fine mud and put it into a bowl. Add chicken egg white, Shaoxing wine, green onion, ginger, pepper, water and refined salt and mix them into stuffing. Evenly mix them into fillets to make a fish roll with a thick end and a thin end like radish. Beat the eggs into the bowl and mix well. Dip the whole body of the fish roll with dry flour, hang up the egg liquid, and then dip the residue into the thick end of each fish roll Insert a bamboo stick. Put the peanut oil in the frying pan and heat it to 70% heat (about 175 ℃), then deep fry the fish roll until golden brown and take it out. Take out the bamboo stick, put a sterilized coriander leaf in the small hole of the bamboo stick, and put it into the plate neatly.

Practice 2

Sour radish and dried fish soup（

3 sour radishes

Dried fish 2 liang

A little scallion

Pepper, please

A little sesame oil

(1) Wash the pickles and slice them.

(2) Put water in the soup pot, add radish and dried fish and cook for 15 minutes. Remove impurities and pour them into the soup bowl. Finally, sprinkle some scallion, sesame oil and pepper.

Boiled sour radish fish

Main ingredients:

Grass carp 1000 g (grass carp gall is poisonous, attention should be paid)

Sour radish 500 g

Method:

1. Kill and wash the fish, cut off the head and tail, slice them into fillets, and chop the remaining fish chops into several pieces.

2. Slice the pickled radish with rice vinegar and pickled pepper.

3. Put sour radish slices and fish slices together with accessories into water to boil. The salting aroma of sour radish and the fresh smell of fish are combined into one.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Luo Bo Yu