Whole fish of Hydrangea(xiu qiu quan yu )

The whole process of Hydrangea is as follows:

Raw materials for making whole Hydrangea fish:

Ingredient: one carp (about 1kg).

Ingredients: 50g Shuifa mushroom, 50g Shuifa yulanpian, 50g cooked ham, 25g green beans, 50g minced fish, 50g carrot.

Ingredients for making whole Hydrangea fish:

15 g cooking wine, 1 g refined salt, a little green onion and ginger, 1 egg white, 200 g clear soup, 50 g wet corn flour, 10 g chicken oil.

Steps for making whole Hydrangea fish:

1. Scrape the scales off the carp, open the mouth, remove the five internal organs and gills, wash them with clean water, control the water and put them on the vegetable mound. Use a knife to cut off the head of the fish after rowing, and then cut off the mouth of the head from the lower lip, but the top should be connected, and the tail should also be cut off. Use a knife to remove the bone, bone and skin of the fish, and the net fish meat is about 300 grams. Scald the head and tail of the fish with boiling water, scrape off the black film on the skin, wash it with clean water and put it on the plate.

2. Cut 225 grams of fish and washed mushrooms, Yulan chips and ham into 1 inch and 5 minutes long filaments. Wash the carrots with water, scrape off the skin and cut them into pea sized cubes. Take a piece of clean pork skin, face down, and put it on the vegetable mound. Put the remaining 75 grams of fish on the skin, smash it with the back of a knife, and then pick out the tendons and spines.

3. Put the minced fish into a bowl, add a little cooking wine, refined salt and corn flour, then add 1 egg white and chopped green onion and ginger, stir well, then add shredded fish, mushrooms and yulanpian, squeeze them into 12 balls with a diameter of about 1 inch by hand to form Hydrangea balls, put them in the plate containing the head and tail of the fish, steam them in the drawer for 5 to 8 minutes, and then take them out. Put the Hydrangea in the middle of another plate, with its head and tail on both sides.

4. Pour the clear soup into the soup pot, add cooking wine, refined salt, green beans and diced carrots, heat and bring to a boil, skim the foam, add corn flour diluted with water to make juice, pour chicken oil on the hydrangea ball, fish head and tail.

Whole fish of Hydrangea

Hydrangea whole fish is a famous traditional dish, belonging to Shandong cuisine. It is made of yellow croaker and pig fat. It is a delicious and nutritious dish with beautiful shape, colorful taste and rich nutrition.

Manufacturing materials

Ingredient: 750g yellow croaker

Auxiliary materials: 100g pig fat, 20g Shuifa mushroom, 20g Jingdong bamboo shoot, 15g ham, 15g green beans; 5g refined salt, 20g sugar, 15g Shaojiu, 15g onion powder, 10g ginger powder, 15g egg white, 50g starch, 150g clear soup, and 3G chicken oil.

Production process

1. Scrape the scales of yellow croaker, remove gills and internal organs, wash them clean, chop them open from the mouth under the fish, smash them with the back of a knife, scrape off the fish head, chop off the fish meat, peel off the fish skin for use, keep the fish spine and head in the original shape, and put them into the fish plate.

2. Cut the fish, mushrooms, bamboo shoots, ham and pig fat into 3.5cm long and 0.2cm thick silk, put them into the container, add refined salt, sugar, Shaojiu, minced green onion, ginger, egg white and wet starch, mix them into stuffing, squeeze them into 12 pieces of 9zi with a diameter of 2cm, put them on both sides of the skeleton of the plate, and take them out.

3. Pour the original soup into the frying pan, add clear soup, Shaojiu, refined salt and green beans, bring to a boil, thicken with wet starch, pour chicken oil on the fish and serve.

Key technology

1. When cooking, it is delicious without monosodium glutamate;

2. Fish gall is poisonous and cannot be eaten;

3. Grass carp should be fresh, and the heat should not be too high when cooking, so as not to scatter the fish;

4, grass carp and tofu are the same food, which has the effect of reinforcing the middle and regulating the stomach and promoting the swelling of the water. It has a special effect on the growth of the myocardium and children's bones, and can be used as a dietary therapy dish for the patients with coronary heart disease, higher lipid levels, children's dysplasia, edema, tuberculosis, and postpartum lactation.

Fish cutting method:

1. The fish meat is fine, short fiber and easy to break. When cutting the fish, the skin should be downward and the knife edge should be inclined in. It is better to cut the fish along the bone to make it more clean.

2. There is a layer of mucus on the skin of fish, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, you won't slip.

The body shape of black carp and grass carp is very similar. The main differences between them are as follows

1. The body color is different: the back and upper half of both sides of black carp are black, the abdomen is gray, and all fins are gray black; the grass carp is tea yellow, the abdomen is gray, the chest and abdominal fins are gray yellow, and the other fins are light in color.

2. Mouth shape is different: black carp mouth is pointed, grass carp mouth is round.

Characteristics of dishes

It has beautiful shape, no muscle and no thorn, colorful, delicious taste, tender and mellow taste.

nutritive value

Grass carp grows fast and has a large body. The largest body can reach 35 kg. The meat is tender and delicious. Each 100 grams of edible part contains 15,5-26,6 grams of protein, 1,4-8,9 grams of fat, 83-187 kcal of calories, 18-160 mg of calcium, 30-312 mg of phosphorus, 0,7-9,3 mg of iron, 0,03 mg of thiamine, 0,17 mg of riboflavin and 2,2 mg of nicotinic acid.

1. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients;

2. Grass carp is rich in selenium. It has the effect of anti-aging and beauty, and also has a certain role in the prevention and treatment of tumor;

3. For people with thin body and poor appetite, grass carp is tender but not greasy, which can be appetizer and tonic.

4. The grass carp is steamed with fried dough sticks, eggs and pepper in the folk, which can benefit the eyes and eyesight, and is suitable for the elderly to warm up and keep fit.

intended for

Hydrangea is especially suitable for patients with asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache, chronic malaria and cardiovascular diseases.

Edible effect

Grass carp is sweet in taste, warm in nature and non-toxic. It enters the liver and stomach channels. It has the functions of warming the stomach, calming down liver Yang, expelling wind, treating arthralgia, intercepting malaria, benefiting intestine and clearing eyes. It is mainly used for asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache and chronic malaria.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiu Qiu Quan Yu