Chaozhu eight treasures water fish(chao zhu ba bao shui yu )

Practice of Chaozhu eight treasures water fish:

Raw materials for making Chaozhu Babao fish:

A live water fish, weighing about 1500 grams, 500 grams of pork, 50 grams of chicken breast, 50 grams of ham, 30 grams of Shuifa golden hook, 50 grams of Shuifa mushroom, 50 grams of jingdongzhu, 50 grams of Shuifa sea cucumber, 50 grams of evaporated lotus seed, 250 grams of carrot, 50 grams of garlic, 16 small white vegetables, 125 grams of cooked lard, 50 grams of wine, 8 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of pepper, 15 grams of green onion, 40 grams of wet starch, 250 grams of chicken broth G, chicken oil 10 G.

Processing steps of Chaozhu Babao water fish:

1. Smash green onion and ginger. Peel and wash garlic. Wash the cabbage buds. Cut the pork into slices, put it in the boiling water and wash the foam. Cut sea cucumbers into small dices with big fingers, put them into the soup pot, add refined salt and cooking wine, boil them and take them out. Peel the carrot and cut it into a short tube. Then cut it into a ball. Put it into the oil pan and fry it.

2. Cut chicken breast, ham, bamboo shoot, mushroom and golden hook into diced pieces of the same size as sea cucumbers, stir fry them in oil pan, cook cooking wine, add refined salt, monosodium glutamate, pepper, diced sea cucumbers and lotus seeds, and mix them into stuffing.

3. Kill the water fish, then put the tail up to make the blood flow out, scald it with boiling water to remove the yellow film, then scald it with boiling water once, scrape off the black film on the skirt and back shell, take off the back shell with a knife for use, remove the internal organs, larynx, trachea and feet, and then put it into the boiling water pot to remove the blood

Characteristics of Chaozhu Babao water fish:

Chaozhu babaoshuiyu is an innovative dish developed by Nie Houzhong, a special first-class cook of Rongyuan Hotel, the reception office of Hunan provincial Party committee, on the basis of traditional famous dish "red stewed babaoji". It won the bronze medal in the second national cooking technology competition. This dish is not only beautiful in appearance, but also rich in raw materials. The stuffing of sea cucumber, chicken, ham, bamboo shoot, golden hook, mushroom and lotus seed is poured into the water fish belly. In the process of steaming, all kinds of raw materials are blended with each other, which integrates a variety of nutrients and tastes. It is highly appreciated by guests.

Chaozhu eight treasures water fish

Chaozhu Babao fish is a delicious food, the main ingredient: live fish 1, weighing about 1500 grams. Ingredients: 500g pork, 50g chicken breast, 50g ham, 30g Shuifa golden hook, 50g Shuifa mushroom, 50g Jingdong bamboo shoot, 50g Shuifa sea cucumber, 50g evaporated lotus seed, 250g carrot, 50g garlic, 16 small white vegetables. Seasoning: 125 grams of cooked lard, 50 grams of cooking wine, 8 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of pepper, 15 grams of green onion, 40 grams of wet starch, 250 grams of chicken broth, 10 grams of chicken oil.

Making method

1. Smash green onion and ginger. Peel and wash garlic. Wash the cabbage buds. Cut the pork into slices, put it in the boiling water and wash the foam. Cut sea cucumbers into small dices with big fingers, put them into the soup pot, add refined salt and cooking wine, boil them and take them out. Peel the carrot and cut it into a short tube. Then cut it into a ball. Put it into the oil pan and fry it.

2. Cut chicken breast, ham, bamboo shoot, mushroom and golden hook into diced pieces of the same size as sea cucumbers, stir fry them in oil pan, cook cooking wine, add refined salt, monosodium glutamate, pepper, diced sea cucumbers and lotus seeds, and mix them into stuffing.

practice

After slaughtering the fish, turn the tail up to drain the blood, scald it with boiling water to remove the yellow film, then scald it with boiling water once, scrape off the black film on the skirt and back shell, take off the back shell with a knife for use, remove the viscera, throat, trachea and feet, then put it into a boiling water pan to remove the blood foam, put on a deep side plate, and put in refined salt, cooking wine, pepper, garlic, green onion, ginger and five ingredients Steamed the pork in boiling water for 30 minutes, remove the scallion, ginger and pork, fill in the eight treasures stuffing, cover the fish back shell, and steam for 30 minutes.

step

(1) Live water fish were slaughtered and blooded. Scald the water to make the rough skin clean. Open the back and take the shell to remove the viscera. Then scald the water again to remove the oil. Soak in cold water for 30 minutes.

(2) Minced pork, chicken breast, mushrooms, bamboo shoots, ham, scallops, ginger and scallion, seasoned and mixed with babaoni, and then stuffed into the turtle, the shell was recovered and covered.

(3) Chop the chicken into pieces, add ham and carrot balls into the bowl, place the turtle on the top, add water, add yellow rice wine, season and steam for 90 minutes.

(4) Cook the quail eggs, remove the shell, insert into the steamed turtle soup, sprinkle with pepper and scallion.

Principle explanation

(1) Yipin, Shuangwei, Sanxian, Sixi and Wuyuan. More than five kinds of raw materials are mixed to make stuffing, which is called "eight treasures".

(2) Generally, seafood, dried mushrooms, winter bamboo shoots, chicken and pork are used as the materials, and egg white and starch are added to blend. The filling should be fully gelatinous and full of taste.

Introduction to the principles of taste and re taste

(1) The cooking method of stewing in water was adopted. Old chicken and old ham were used to taste fresh vegetables.

(2) (carrot, vegetable gall) can also be fresh.

(3) Rice wine is aged with raw materials in the process of heating, which plays the role of defatting, deodorizing and refreshing.

(4) Salt is the most important seasoning to remove fishiness and increase freshness.

Modeling treatment

(1) The shape of the product should conform to the name of the dish.

(2) Color should have contrast and contrast.

(3) The shape of the utensils should match the dishes.

When eating

Take out the babaoshuiyu. At the same time, put the cabbage bud and carrot ball into 60% hot oil pan, add refined salt to stir fry, and put them together around the fish. Put chicken soup, fish soup, refined salt, monosodium glutamate and pepper into the pot, boil to adjust the taste, thicken with wet starch, uncover the shell of the fish, pour it on Babao fish, pour chicken oil and cover the shell.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Zhu Ba Bao Shui Yu