Kaiping chaiba mandarin fish(kai ping chai ba gui yu )

Kaiping chaiba mandarin fish

Raw materials for making kaipingchaiba mandarin fish

Jingguiyu 50g, quail eggs 12, cooked ham 100g, miscellaneous bone soup 50g, winter bamboo shoots 100g, egg white 2, spinach heart 20, ginger 15g, red and green cherry 3, onion 100g, coriander 100g, Shaojiu 5g, dry starch 20g, refined salt 2G, wet starch 10g, sesame oil 5g, monosodium glutamate 1g, cooked lard 750g.

The production steps of Kaiping chaiba mandarin fish are as follows:

1. Cut the fish into 0.5cm thick and 7cm long silk, cut the winter bamboo shoots and ham into 3cm long silk, and soak 75g green onion in boiling water. Beat the remaining green onion and ginger, add 1 g Shaoxing wine and refined salt, mix well, squeeze out the juice, add monosodium glutamate, pour into shredded fish and marinate for about 8 minutes. Then, mix the egg white and dry starch well. Add shredded fish to size.

2. Put all the cherries in half and quail eggs one by one into 12 spoons smeared with cooked lard. Pick and wash coriander. Then, half a cherry is embedded in the quail egg spoon, and several pieces of coriander leaves are put together to form the shape of sparrow screen flower. Steam for 10 minutes and keep warm. Mix zagu decoction, sesame oil and wet powder into juice.

3. Put the well watered scallion root on the plate. Put 2 pieces of shredded ham, 2 pieces of shredded fish and 2 pieces of shredded winter bamboo shoots on the plate. Bundle them into 2 pieces according to the shape of firewood

The characteristics of Kaiping chaiba mandarin fish are as follows

Kaiping chaiba mandarin fish is evolved from traditional dishes: "chaiba chicken" and "chaiba duck". It looks like a peacock's open screen cold dish, but it's actually a hot dish. The whole shape completely breaks through the limitation that hot dishes can't be put together. It adopts the pictographic method of putting together dishes. It's made of finished products with different properties, different methods and different shapes. The shape is lifelike and lifelike. This dish has various colors and flowers. There are fresh and tender fish, salty ham, clear and tender quail eggs, fresh and tender mushrooms, crisp and tender winter bamboo shoots.

Attention should be paid to making mandarin fish with Kaiping chaiba

The shredded fish should be cut coarsely. When sizing, the technique should be light to prevent breaking the shredded fish. When steaming quail eggs, if it is over heated, honeycomb eyes will appear, which should be plump and smooth. Making sparrow head: whisk the egg yolk, add proper amount of seasoning, pour it into an aluminum basin and steam it. Take it out when it's cool to make the egg yolk cake. When steaming, also use vent steam. It takes more than half an hour to carve the sparrow head. It can be made in advance, heated and kept warm. After the sparrow screen and body are cooked, it can be put into the plate.

Kaiping chaiba mandarin fish

Kaiping chaiba mandarin fish is a traditional and famous dish of Changsha City, Hunan Province. It evolved from the traditional dishes "chaiba chicken" and "chaiba duck". It looks like a peacock's open screen cold dish, but it's actually a hot dish. The whole shape completely breaks through the limitation that hot dishes can't be put together. It adopts the pictographic method of putting together dishes. It's made of finished products with different properties, different methods and different shapes. The shape is lifelike and lifelike. Kaiping chaiba mandarin fish has various colors and flowers. There are fresh and tender fish, salty ham, clear and tender quail eggs, fresh and tender mushrooms, crisp and tender winter bamboo shoots. This is an innovative dish of Xu juyun, a special first-class cook of yuloudong restaurant, a century old shop in Changsha. He won the gold medal in the second national cooking technology competition.

Manufacturing materials

Main materials

There are 250g Guangxi fish, 12 quail eggs, 100g cooked ham, 50g miscellaneous bone soup, 100g winter bamboo shoots, 2 egg white, 20 spinach hearts, 15g ginger and 3 red and green cherries.

accessories

100g green onion, 100g coriander, 5g Shaojiu, 20g dry starch, 2G refined salt, 10g wet starch, 5g sesame oil, 1g monosodium glutamate and 750g cooked lard.

Production method

1. Cut the fish into 0.5cm thick and 7cm long silk, cut the winter bamboo shoots and ham into 3cm long silk, and soak 75g green onion in boiling water. Beat the remaining green onion and ginger, add 1 g Shaoxing wine and refined salt, mix well, squeeze out the juice, add monosodium glutamate, pour into shredded fish and marinate for about 8 minutes. Then, mix the egg white and dry starch well. Add shredded fish to size.

2. Put all the cherries in half, quail eggs one by one into the spoon smeared with cooked lard, and wash the coriander. Then, half a cherry is embedded in the quail egg spoon, and several pieces of coriander leaves are put together to form the shape of sparrow screen flower. Steam for 10 minutes and keep warm. Mix zagu decoction, sesame oil and wet powder into juice.

3. Place the well watered scallion root on the plate. Place 2 pieces of shredded ham, 2 pieces of shredded fish and 2 pieces of shredded winter bamboo shoots on the plate. Bundle them into 20 pieces according to the shape of firewood.

4. Set a high heat in the frying pan, add the cooked lard and bring to a boil, then add the bundled firewood, fry the mandarin fish, and pour it out of the pan into the colander to filter the oil. Then, take out the steamed quail eggs and put them on one end of the long plate to form a sparrow screen; put the fish in the center of the plate to make the sparrow body; and then put a sparrow head carved from a chicken cake on the front end. Put the frying pan on the fire, add the mixed juice, bring to a boil, and pour evenly on the sparrow screen mandarin fish.

Production tips

1. The shredded fish should be cut coarsely. When sizing, the technique should be light to prevent breaking the shredded fish. 2. When steaming quail eggs, if it is over heated, honeycomb eyes will appear, which should be plump and smooth.

3. Making sparrow head: whisk the egg yolk, add proper amount of seasoning, pour it into an aluminum basin and steam it. Take it out when it's cool to make the egg yolk cake. When steaming, also use vent steam. It takes more than half an hour to carve the sparrow head. It can be made in advance, heated and kept warm. After the sparrow screen and body are cooked, it can be put into the plate.

Nutrients

Mandarin fish, also known as mandarin fish and seasonal flower fish, has always been considered as "the best fish", distributed in the main water systems of the country. It is characterized by high body, flat side, protruding back, large head, slightly inclined mouth fissure, prominent mandible, maxillary retrogression to the posterior edge of the eye, canine dentate teeth in the front of the maxilla and mandible, and serrated posterior edge of the anterior operculum. Osmanthus fragrans inhabits in still water or slow flow waters. It has the habit of lying down at the bottom of the lake and forages at night. It is a ferocious fish and feeds on other fish and shrimp. The reproductive season is from May to July. Its meat is plump, thick and tender, delicious, with few bone spines. It is known as a rare fish. As a delicacy at the banquet, it is deeply loved by people. The production of mandarin fish is high, and artificial propagation and breeding have been tried out.

Due to its sweet and smooth nature, entering the spleen, stomach diameter, protein content of 18.5%, fat content of 3.5%, calcium, phosphorus, iron, vitamin B2, niacin and so on, it has not only high nutritional value, but also good medical and health care functions.

intended for

According to traditional Chinese medicine, mandarin fish is sweet and flat in taste, and has the effect of Tonifying Qi and blood and benefiting spleen and stomach. It can tonify the five viscera, benefiting spleen and stomach, inflate stomach and treat deficiency and damage. It is suitable for weak constitution of Qi and blood, and can treat deficiency and fatigue, and intestinal wind and blood. Modern medicine regards mandarin fish as a high quality aquatic product with low fat and high protein. Mandarin fish is an important food for invigorating qi and blood as well as asthenia. Patients with pulmonary tuberculosis should eat more of it.

Warm tips: mandarin fish is an important food for asthenia, and it is not suitable for people suffering from cold and dampness.

History and culture

1. This dish is an innovative dish of Xu juyun, a special first-class cook of yuloudong restaurant, a century old shop in Changsha. He won the gold medal in the second national cooking technology competition;

2. Mandarin fish is an ancient fish. In 1962, Chinese scholars discovered the Xiuli Dongting mandarin fish and xiawanpu Dongting mandarin fish in the Tertiary strata of Lincheng county and the Eocene strata of Xiangxiang County, Hunan Province, respectively, which confirmed that mandarin fish existed in Hunan Province at that time. In 1972, archaeologists in Hunan Province discovered the skeleton of mandarin fish from the animals buried in Mawangdui No.1 Han tomb in Changsha. It can be seen that mandarin fish had become one of the precious aquatic products for Hunan people to catch and eat at the end of the Western Han Dynasty more than 2000 years ago.

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