Chrysanthemum perch(ju hua lu yu )

Chrysanthemum perch method:

Raw materials for making chrysanthemum perch

One perch 1000 grams, peanut oil 500 g (about 150 g), dry starch 100 grams, tomato sauce 50 grams, mustard leaves 2 leaves, vinegar 15 grams, wet starch 10 grams, MSG 2.5G, sugar 50g, refined salt 1.5g, clear meat soup 75 g

Processing steps of chrysanthemum Perch:

1. Descale the bass, chop off the head and tail, remove the internal organs, clean and cut it into two pieces, and remove the spine and ribs. On the surface of the fish, use a straight knife to cut 1 cm wide and 0.33 cm deep flower knife, and then use a slant knife to cut 1 piece of chrysanthemum perch at 30% and 1 cm wide. 　　

2. Wash the leaves of Brassica juncea, cut them into chrysanthemum leaves, boil them in boiling water and take them out. Meat soup, refined salt, vinegar, sugar, tomato sauce, monosodium glutamate, wet starch into marinade. 　　

3. Set a high heat in a frying pan, add peanut oil and heat it to 70%. Stir fry the raw perch with dry starch for 2 minutes. When the fish is rolled into chrysanthemum shape, gently pick it up with a colander, drain the oil and put it on a plate. Garnish it with chrysanthemum leaf mustard leaves. 　　

4. Leave 50g of bottom oil in the pan and put it in the water

Chrysanthemum perch

"Chrysanthemum perch" is a famous traditional dish in Fuzhou, Fujian Province. It looks like a chrysanthemum and looks pretty. The perch has a long body, flat side, large mouth, prominent jaw, silver gray, and small black spots on the back and dorsal fin. They live in coastal waters and enter fresh water. They spawn in estuaries at the junction of salty and brackish waters in early spring. They are distributed in coastal areas of China and are caught in large quantities in summer and autumn. Perch has been eaten since ancient times and recorded in ancient books of all dynasties. The record of fireworks contains the comments of emperor Yang of Sui Dynasty on perch: the so-called golden fish is delicious in the southeast; the sweet and sour taste is slightly yellow, rather elegant, crisp, fragrant, tender and fresh, sweet and sour, invigorating the spleen and appetizing.

Manufacturing materials

Ingredients: perch (1000g) accessories: starch (broad bean) (50g) mustard (20g)

Seasoning: peanut oil (120g), tomato sauce (50g), vinegar (15g), monosodium glutamate (3G), sugar (50g) and salt (2G)

Production technology

1. Scale the perch, chop off the head and tail, remove the internal organs, clean and cut it into two pieces, and remove the spine and ribs;

2. On the surface of the fish, use a straight knife to cut 1 cm wide and 0.33 cm deep flower knife, and then use a slanting knife to cross the sword for 1 cm wide and 3 knives to cut the green body of chrysanthemum perch into one piece. A total of 10 pieces were cut according to this method.

3. Wash the leaves of Brassica juncea, cut them into chrysanthemum leaves, boil them in boiling water and take them out;

4. Mix clear meat soup, refined salt, fragrant vinegar, sugar, tomato sauce, monosodium glutamate and wet starch into marinade; 5. Set the frying pan on a high heat, add peanut oil and heat it to 70%. Stir fry the raw perch with dry starch and then put it into the pot. Fry for 2 minutes until the fish is rolled into chrysanthemum shape. Gently pick up the fish with a colander, drain the oil and put it on the plate. Garnish with chrysanthemum leaf mustard leaves;

6. Leave the bottom oil in the pot, put it back to the high heat, pour in the marinade, bring it to a boil, thicken it well, then pour it on the chrysanthemum perch.

Process tips

1. The raw powder should not be too thick, so as not to affect the crispness and tenderness;

2. This dish is sweet and sour, the ratio of sweet and sour is 2:1;

3. Due to the frying process, 500 grams of peanut oil should be prepared.

dietary nutrition

Perch: perch has the effect of tonifying liver and kidney, tonifying spleen and stomach, resolving phlegm and relieving cough, and has a very good tonic effect on people with liver and kidney deficiency; perch can also cure fetal restlessness and hypogalactia. It is a kind of nutritious food for mothers to be and women to eat perch, which can not only nourish the body, but also not lead to obesity due to over nutrition. It is a good product for health and blood, spleen and Qi, and health. In addition, there is more copper in the blood of perch, which can maintain the normal function of the nervous system and participate in the function of several key enzymes of material metabolism. People who lack copper can eat perch to supplement.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, has a certain role in the prevention of cancer!

Chinese Kale: Chinese kale is a kind of leafy vegetables with more vitamins, which contains organic bases, which makes it have a certain bitter taste, can stimulate people's taste nerve, enhance appetite, but also accelerate gastrointestinal peristalsis, help digestion. Another unique bitter ingredient in Chinese kale is cinchona cream, which can inhibit the overactive body temperature center and play the role of heat dissipation and antipyretic. It also contains a lot of dietary fiber, can prevent constipation. Reduce cholesterol, soften blood vessels, prevent heart disease.

The recipe is complementary

Perch: perch avoid eating with butter, milk and Chinese medicine Schizonepeta.

Starch (broad bean): broad bean should not be eaten with snail.

Nutrients

·Heat (2561.84 kcal);

·03 g); protein (191;

·08 g); fat (154;

·Carbohydrates (104.32g);

·Dietary fiber (1.62 g);

·Vitamin A (305.00 μ g);

·Carotene (690.00 μ g);

·Thiamine (0.35 mg);

·Riboflavin (1.75 mg);

·Nicotinic acid (34.23 mg);

·Vitamin C (15.20 mg);

·Vitamin E (60.39 mg);

·Calcium (1470.99 mg);

·Phosphorus (2525.12 mg);

·76 mg);

·Magnesium (414.05 mg);

·37 mg);

·72 mg);

·Selenium (332.07 μ g);

·Copper (0.92 mg);

·Manganese (1.32 mg);

·Potassium (2591.95 mg);

·Vitamin K (5.20 μ g);

·Cholesterol (860.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ju Hua Lu Yu