Yudai black fish roll(yu dai hei yu juan )

Yudai black fish roll method:

Raw materials for making Yudai black fish roll:

1 black fish (about 600g); 50g ham; 10g chicken breast; 10g mushrooms; 10g Yulan chips; 1 egg; 2 chives; 1 small piece of ginger; proper amount of starch

Ingredients for making Yudai black fish roll:

1 tsp sesame oil (3 G); 1 / 2 tsp stock (15 g); 1 tsp white pepper (3 G); 3 tsp refined salt (9 g); 1 tsp monosodium glutamate (3 G)

Making steps of Yudai black fish roll:

1. After the black fish is slaughtered, take the fish meat, cut it into pieces, then slice it into pieces, spread it with refined salt, pat it with dry starch, wash the scallion and cut it into sections;

2. Mix the egg white, water and proper amount of starch into a paste, cut the ham, chicken breast, mushrooms, yulanpian and ginger into shreds, and roll them in the fillets neatly, then spread the egg white paste on the outside to make the fish roll;

3. Tie the scallion leaves in the middle of the fish roll, put them on a plate, steam them for 5 minutes and take them out;

4. Heat up the frying pan, add the soup, add the juice of the steamed fish roll, add the scallion, add salt and monosodium glutamate, thicken the fish roll with wet starch, sprinkle with white pepper, and sprinkle with sesame oil.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Yudai black fish roll:

It is tender and white, salty, fresh and smooth.

When making Yudai black fish roll, you should pay attention to:

It is not easy to steam the fish too long, otherwise the fish will get old. When using scallion leaves to tie the fish roll, it must be tight, otherwise the fish roll is easy to spread.

Yudai black fish roll

1 (about 600g), 50g ham, 10g chicken breast meat, 10g mushrooms, 10g Yulan chips, 1 piece, 2 pieces of chives, 1 small piece of ginger and proper amount of starch

Food materials

1 tsp 1 / 2 tsp 1 tsp 3 tsp 1 tsp

Production method

1. After the black fish is slaughtered, take the fish meat, cut it into pieces, then slice it into pieces, spread it with refined salt, pat it with dry starch, wash the scallion and cut it into sections;

2. Mix the egg white, water and proper amount of starch into a paste, cut the ham, chicken breast, mushrooms, yulanpian and ginger into shreds, and roll them in the fillets neatly, then spread the egg white paste on the outside to make the fish roll;

3. Tie the scallion leaves in the middle of the fish roll, put them on a plate, steam them for 5 minutes and take them out;

4. Heat up the frying pan, add the soup, add the juice of the steamed fish roll, add the scallion, add salt and monosodium glutamate, thicken the fish roll with wet starch, sprinkle with white pepper, and sprinkle with sesame oil.

Characteristics of dishes

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The chef knows everything

. When using scallion leaves to tie the fish roll, it must be tight, otherwise the fish roll is easy to spread.

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Chinese PinYin : Yu Dai Hei Yu Juan