Crucian carp with radish(luo bo tun ji yu )

Practice of radish and crucian carp:

Raw materials for making radish fish and crucian carp:

A Carassius auratus (weighing about 500g), a radish 150g, a green onion knot, a piece of ginger, 5g refined salt, 25g Shaoxing wine, 4G monosodium glutamate, 15g cooked chicken oil, 25g cooked lard, and a dish of ginger vinegar.

The processing steps of radish and crucian carp are as follows:

Kill the crucian carp, cut a long knife and radish on both sides of the back, and cook with water. Wash the frying pan, heat it on the fire, add lard in a greasy pan, scald the crucian carp in boiling water, then fry it in a 40% hot (about 88 ℃) oil pan, turn over quickly, add 1500 grams of Shaojiu, Congjie, ginger and boiling water, and cover it for about 4 minutes. Pick up with a colander and put it into the pan. Remove the scallion and ginger. Put salt, shredded radish and monosodium glutamate into the soup. Bring it to a boil. Remove the shredded radish and put it on top of the fish. Pour in the soup and drizzle with cooked chicken oil. When eating, bring ginger vinegar dish.

The characteristics of Carassius auratus are as follows

The fish is fresh and tender, the radish is soft and glutinous, the soup is milk like, and the flavor is rich.

Crucian carp with radish

Radish and crucian carp is a famous traditional dish in Zhejiang Province. The fish is fresh and tender, the radish is soft and glutinous, the soup is milk like, and the flavor is rich. First, kill the crucian carp, cut a long knife and radish on both sides of the back, and cook with water. Wash the frying pan, heat it on the fire, add lard in a greasy pan, scald the crucian carp in boiling water, then fry it in a 40% hot (about 88 ℃) oil pan, turn over quickly, add 1500 grams of Shaojiu, Congjie, ginger and boiling water, and cover it for about 4 minutes. Pick up with a colander and put it into the pan. Remove the scallion and ginger. Put salt, shredded radish and monosodium glutamate into the soup. Bring it to a boil. Remove the shredded radish and put it on top of the fish. Pour in the soup and drizzle with cooked chicken oil. When eating, bring ginger vinegar dish.

Dish name

Crucian carp with radish

Cuisine

Zhejiang cuisine

characteristic

The fish is fresh and tender, the radish is soft and glutinous, the soup is milk like, and the flavor is rich.

Main materials

1 Carassius auratus (weighing about 500g) and 150g radish. A green onion, a piece of ginger, 5 grams of refined salt, 25 grams of Shaojiu, 4 grams of monosodium glutamate, 15 grams of cooked chicken oil, 25 grams of factory cooked lard, and a dish of ginger vinegar.

Production process

1. Kill the crucian carp, cut a long knife and radish on both sides of the back, and cook with water.

2. Wash the frying pan, heat it on the fire, add lard in a greasy pan, scald the crucian carp in boiling water, then fry it in a 40% hot (about 88 ℃) oil pan, turn over quickly, add 1500 grams of Shaojiu, Congjie, ginger and boiling water, and cover it for about 4 minutes.

3. Pick up with a colander and put it into the pan. Remove the scallion and ginger. Put salt, shredded radish and monosodium glutamate into the soup. Bring it to a boil. Remove the shredded radish and put it on top of the fish. Pour in the soup and drizzle with cooked chicken oil. When eating, bring ginger vinegar dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Luo Bo Tun Ji Yu