Boiled white jade with crucian carp
Raw materials for boiling white jade with crucian carp
1 live river crucian carp (300-400g), 1 box of white jade tofu, 3 slices of ginger, 10 grams of green garlic leaves, 10 grams of Shaojiu, 4 grams of refined salt, 1 gram of monosodium glutamate, 1 gram of pepper, 50 grams of cooked lard.
The process of boiling white jade with crucian carp is as follows:
1. Kill and wash the crucian carp, cut the back meat of both sides into horizontal knife lines with a knife, cut the tofu into small squares, and rinse it with cold water for standby.
2. Put the frying pan on the high heat, add the cooked lard and heat it up. Fry the crucian carp slightly. Turn over and fry it on the other side immediately. Add Shaoxing wine and cover the pan. Add ginger slices and boiling water (750g). Cover the pan tightly and heat it over high heat for 2 minutes. Change to medium heat for 6 minutes. Add bean curd, salt and monosodium glutamate and cook for 2 minutes until the bean curd floats on. When the soup is swollen, sprinkle pepper into the bowl and remove the crucian carp Fish into a bowl, bean curd pot put garlic leaves, push with a spoon, immediately scoop into the crucian bowl. Operation key: the crucian carp must be killed alive, the skin of the fish should not be fried yellow when frying the fish, and the fire must be used when adding water to make the lard emulsified.
Characteristics of boiled white jade of Carassius auratus
The tofu is white and tender, spicy and appetizing.
Boiled white jade with crucian carp
Crucian carp and white jade is a famous local traditional dish in Zhejiang Province. Fish soup is delicious, tofu is white and tender, spicy and appetizing. Cooking precautions are: crucian carp must be killed alive, fried fish skin should not be fried yellow, add water when the first fire must be used to make lard emulsion.
raw material
1 live river crucian carp (300-400g), 1 box of white jade tofu, 3 slices of ginger, 10 grams of green garlic leaf, 10 grams of Shaojiu, 4 grams of refined salt, 1 gram of monosodium glutamate, 1 gram of pepper, 50 grams of cooked lard
Production process
1. Kill and wash the crucian carp, cut the back meat of both sides into horizontal knife lines with a knife, cut the tofu into small cubes, and rinse it with cold water for standby.
2. Put the frying pan on the high heat, add the cooked lard and heat it up. Fry the crucian carp slightly. Turn over and fry the other side. Add Shaojiu and stew it with the cover. Add ginger slices and boiling water (750g). Cover the pan tightly and heat it on the high heat for 2 minutes. Change to medium heat for 6 minutes. Add tofu, salt and flavoring. Cook for 2 minutes until the tofu is floating. When the soup is swollen, sprinkle pepper into the bowl and remove the crucian carp Fish into a bowl, bean curd pot put garlic leaves, push with a spoon, immediately scoop into the crucian bowl.
Operation key: the crucian carp must be killed alive, the skin of the fish should not be fried yellow when frying the fish, and the fire must be used when adding water to make the lard emulsified.
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