Yellow croaker fin with silver bud(yin ya huang yu su chi )

The method of making yellow croaker with plain wings is as follows:

Raw materials used for making yellow croaker fin with silver bud:

300 grams of mung bean sprouts, 200 grams of net yellow croaker meat, 100 grams of mung bean noodles, 50 grams of shrimp, 25 grams of egg white, 20 grams of soy sauce, 2 grams of monosodium glutamate, 25 grams of starch, 5 grams of salt, 15 grams of sesame oil, 7.5 grams of sugar, 20 grams of Shaojiu, 15 grams of cooked lard, 150 grams of chicken clear soup, 500 grams of peanut oil (50 grams of actual oil consumption).

The procedure of making yellow croaker fin with silver bud is as follows:

Soak the vermicelli in boiling water, wash and mix with soy sauce, monosodium glutamate and dry starch. Chop shrimps into antler, add egg white, refined salt, monosodium glutamate and water powder, mix well. Place the vermicelli on a long plate coated with sesame oil, spread 7 cm wide shrimp mash in the middle, and then spread a layer of vermicelli. Trim both ends and smooth them with hands, so that the upper and lower layers stick to the shrimp mash. Steam for 3 minutes. Take out the vermicelli and cut them into two sections from the middle with a knife. Cut them into 10 strips where there is shrimp mash in the two sections, and tear them open with hands where there is no shrimp mash, Put oil on the pot, add mung bean sprouts, add salt and monosodium glutamate, stir fry thoroughly, and put into a long plate. Cut the yellow croaker meat into strips, add salt, monosodium glutamate and water starch to size, add 60% heat (about 150 ℃) oil, pour out the oil and put it on the silver bud. Heat the wok, ladle in chicken broth, add sauce

The characteristics of yellow croaker (Pseudosciaena crocea) were as follows

It's made of vegetable and meat, with vivid shape. The silver bud is crisp, the fish is fresh and tender, refreshing and palatable. It is the best to eat in summer.

Yellow croaker fin with silver bud

Yellow croaker (Pseudosciaena crocea) is a famous traditional vegetable dish in Nanjing. It's very special to make meat dishes. Twenty or thirty years

The old Wanquan restaurant, located on the Bank of Qinhuai River, is the best. Its image is lifelike, almost can be true.

Wu Baidian, a famous scholar and professor of Nanjing University, spoke highly of this dish

It has a needle tip and thick skin under it. It is lifelike in shape and tastes excellent. In summer, it can clear away heat.

Main and auxiliary materials

Mung bean sprouts 250 grams

Net yellow croaker meat 100g

Longkou vermicelli 100g

Shrimp... 50g

Egg white 1

Refined salt... 1, 5g

Shaoxing wine 10 grams

MSG..... 2.5G

Soft white sugar. 10 grams

Soy sauce... 10 grams

Dry starch... 3 g

Wet starch... 6 g

Chicken soup 600 grams

Cooked lard 300 grams

Cooking method

1. Chop the shrimps into antler, put them into the egg white bowl, add 0.5g refined salt, 0.5g monosodium glutamate and dry starch

0.5g stir well.

2. Soak the vermicelli in boiling water, wash them, put them into the plate, add 10g soy sauce, 0.5g monosodium glutamate and dry them

Mix 2.5G starch evenly by hand; hold a row of starch between middle finger and index finger of both hands and put it into the oiled plate

It is about 13 cm wide and 26 cm long, with a layer of shrimp antler in the middle (about 6.5 cm long),

Empty both ends, and then use the middle finger and index finger to clip a row of vermicelli on the top, hand smooth, so that the upper and lower rows stick

Live in the shrimp paste, trim both ends, steam for 3 minutes on the plate, take out, cut into two sections from the middle with a knife, and cut into two sections

Where there is shrimp paste, cut it into 10 strips. If there is no shrimp antler, tear it open by hand and it will appear

Winged whiskers.

3. Cut the yellow croaker into 4cm long and 1cm wide strips, put them in a bowl for a year, and add 0.5% refined salt

1 gram of wet starch and 1 gram of wet starch.

4. Heat up the frying pan, ladle in 15g of cooked lard, heat up, throw in mung bean sprouts, add 0,5g of refined salt, taste good

Stir fry 0.5g of refined oil and put it into a long plate. Heat the wok again. Ladle in 250 grams of cooked lard and heat it to 70%,

Put in the yellow croaker, fry for about 1 minute, when the surface is crisp, pour in the colander, drain the oil, and put on the silver bud.

5. Ladle chicken soup into the wok, add 10g soy sauce, 10g sugar, 10g Shaoxing wine and MSG

1 g, cook the shark's fin, take about 3 minutes, pick it up and spread it on the fish. Wet the original juice in the pot

5 grams of starch gouying, pour 25 grams of cooked lard, and pour evenly on the shark fin.

Key technology

1. In the production of vegetarian shark fin, the vermicelli must be straightened and the shrimp paste must be smoothed.

2. The plain wings should be thoroughly human.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yin Ya Huang Yu Su Chi