Autumn chrysanthemum is proud of frost

Autumn chrysanthemum proud frost method:

Ingredients for autumn chrysanthemum pride cream:

Ingredient: one mandarin fish (about 1kg).

Ingredients: Celery Leaves 50g.

Ingredients for autumn chrysanthemum pride cream:

Ingredient: one mandarin fish (about 1kg).

Ingredients: Celery Leaves 50g.

Production steps of Qiuju Aoshuang

1. Scrape off the scales of the mandarin fish, open the chamber, remove the intestines and gills, wash them with clean water, chop off the head and tail, and remove the bone spines to form two pieces of pure fish with skin; cut them into six triangular pieces with a chrysanthemum knife.

2. Put the pieces of mandarin fish into a bowl, add a little cooking wine and refined salt, mix well and marinate for about 10 minutes. Mix 90 grams of wet corn flour into a thick paste with water, put it into a bowl, wrap the fish in the paste, and then dip it with a layer of dry corn flour to make the fish stick to each other.

3. In a frying pan, add peanut oil and heat it to 70% heat. Put the fish in the pan and fry it until golden. Remove it and place it on the plate. Surround it with clean celery leaves.

4. While frying the fish, add 25g peanut oil into another frying pan, and heat it to 50%. Add onion and ginger powder into the frying pan, and stir fry with tomato sauce at any time. When the frying is done, add the remaining cooking wine, refined salt, sugar, vinegar, clear soup, and stir fry until the soup is thick. Then add 10g corn flour diluted with water, hook it into sauce, pour hot peanut oil on the fish.

Autumn chrysanthemum is proud of frost

Qiuju Aoshuang is a famous local dish with rich flavor and color, belonging to Guangdong cuisine. The taste is salty.

raw material

Ingredient: one mandarin fish (about 1kg).

Ingredients: Celery Leaves 50g.

Seasoning: 20g cooking wine, 1g refined salt, 50g tomato sauce, 35g sugar, 15g vinegar, a little onion and ginger, 130g corn flour (100g wet, 30g dry), 100g clear soup, 1kg peanut oil (about 50g).

practice

1. Scrape off the scales of the mandarin fish, open the chamber, remove the intestines and gills, wash them with clean water, chop off the head and tail, and remove the bone spines to form two pieces of pure fish with skin; cut them into six triangular pieces with a chrysanthemum knife.

2. Put the pieces of mandarin fish into a bowl, add a little cooking wine and refined salt, mix well and marinate for about 10 minutes. Mix 90 grams of wet corn flour into a thick paste with water, put it into a bowl, wrap the fish in the paste, and then dip it with a layer of dry corn flour to make the fish stick to each other.

3. In a frying pan, add peanut oil and heat it to 70% heat. Put the fish in the pan and fry it until golden. Remove it and place it on the plate. Surround it with clean celery leaves.

4. While frying the fish, add 25g peanut oil into another frying pan, and heat it to 50%. Add onion and ginger powder into the frying pan, and stir fry with tomato sauce at any time. When the frying is done, add the remaining cooking wine, refined salt, sugar, vinegar, clear soup, and stir fry until the soup is thick. Then add 10g corn flour diluted with water, hook it into sauce, pour hot peanut oil on the fish.

Longitude: 104.06573486

Latitude: 30.65946198