Three silk fish roll(san si yu juan )

Three silk fish roll method:

Raw materials for making three silk fish roll:

There are 250 grams of Jingcao fish, 50 grams of Shuifa mushroom, 35 grams of cooked ham, 50 grams of cooked bamboo shoot, 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaojiu, 10 grams of cooked lard, 10 grams of green onion, 5 grams of ginger slices, 5 grams of ginger juice, 5 grams of dry starch and 5 grams of wet starch.

Steps of making three silk fish roll:

Kill and wash the grass carp, slice two pieces of fish along the spine, take one piece and put it on the chopping board, make 12 pieces of butterfly pieces with oblique blade, spread them on the chopping board with the skin upward, sprinkle 5 grams of Shaojiu and ginger juice. Then pat dry starch one by one. Cut ham, cooked bamboo shoots and mushrooms into strips slightly longer than the width of fish fillets. Cut the scallion into the same length, put it on the fish neatly and roll it tightly. Take a waist plate, spread a layer of cooked lard, add a few drops of water, put the fish rolls on the plate neatly, steam them in the steamer with high heat, take them out, and decant the juice for use. Put the casserole on the medium heat, cook the lard until it is 50% hot (about 110 ℃), put in the scallion and ginger slices, stir up the fragrance, pour in the original juice and clear soup, bring to a boil, remove the scallion and ginger, add refined salt, Shaoxing wine and monosodium glutamate, thicken the glass with wet starch, add the lard, push evenly, and pour on the fish roll.

Characteristics of three silk fish roll:

The fish roll is neat, fresh and tender, smooth and delicious.

Three silk fish roll

Three silk fish roll is a traditional famous dish in Jiangsu Province, which belongs to Jiangsu cuisine. Rice is a dish made by steaming ham, bamboo shoots, mushrooms and other three silk rolls with black carp slices. This dish is white with yellow, sweet and sour, tender and dry. It is a famous local dish in Suzhou. Black carp, also known as "grass carp", Southern Jiangsu known as "snail green". Black herring back color, thick meat, abdominal milky white and fat, meat fresh and tender, generally raised three or four years can reach about 5000 grams, is an excellent breed. According to the record of suixiju diet, black carp is sweet and flat. Invigorating qi and nourishing stomach, eliminating vexation, removing dampness and dispelling wind, treating beriberi and weakness. This is what the ancients called "five Marquis mackerel". Its head and tail are delicious, and its intestines are fat and delicious. Songjiang people call it "black green", Jinhua people call it "black mullet", Hangzhou people call it "snail green" because they are good at eating snails The fish is cut by the fresh ones, and the black carp is the best. The middle of the herring bone cut into pieces, used to make "three silk fish roll", is indeed a delicacy. The people's hotel in Shanghai is good at cooking "three silk turtle rolls". Especially famous.

Food characteristics

The fish roll is neat, fresh and tender, smooth and delicious.

Food materials

Net grass fish 250 grams. 55 grams of Shuifa mushrooms, 35 grams of cooked ham, 55 grams of cooked bamboo shoots. 3 G refined salt, 1 g monosodium glutamate, 12 g Shaojiu, 12 g cooked lard, 12 g green onion, 5 g ginger slices, 5 g ginger juice, 5 g dry starch and 5 g wet starch.

Production process

Kill and wash the grass carp, slice two pieces of fish along the spine, take one piece and put it on the chopping board, make 12 pieces of butterfly pieces with oblique blade, spread them on the chopping board with the skin upward, sprinkle 5 grams of Shaojiu and ginger juice. Then pat dry starch one by one. Cut ham, cooked bamboo shoots and mushrooms into strips slightly longer than the width of fish fillets. Cut the scallion into the same length, put it on the fish neatly and roll it tightly. Take a waist plate, spread a layer of cooked lard, add a few drops of water, put the fish rolls on the plate neatly, steam them in the steamer with high heat, take them out, and decant the juice for use. Put the casserole on medium heat, add the cooked lard to 50% heat (about 110 ℃), add the scallion and ginger slices, stir up the fragrance, pour in the original juice and clear soup, bring to a boil, remove the scallion and ginger, add refined salt, Shaoxing wine and monosodium glutamate, thicken the glass with wet starch, add the cooked lard, push evenly, and pour on the fish roll.

Home Cooking

raw material

There are 500 grams of green fish with skin, 75 grams of cooked ham, 75 grams of bamboo shoots and 75 grams of mushrooms, 14 green vegetable hearts, 1 cooked quail egg, 1 red cherry, 15 grams of cooking wine, 4 grams of refined salt, 2 grams of monosodium glutamate, 50 grams of onion and ginger juice, 10 grams of cooked chicken oil, 1 egg white, proper amount of fresh soup and water lake powder.

Making method

1. Cut the fish to the skin with a straight knife, and then cut it into 14 pieces with a horizontal knife. Cut the cooked ham, bamboo shoots and mushrooms into shreds. Blanch the green vegetable heart in boiling water to cool it. Peel the quail egg and cut it into lotus shape. Put the fish into a bowl, add refined salt, cooking wine, onion and ginger juice, egg white and water lake powder. Add cooking wine, refined salt, monosodium glutamate and green onion to the shredded ham, mushroom and bamboo shoots Mix the ginger juice well. 2. Roll the fish slices with three threads, seal them with starch, and finish 14 fish rolls in turn. Place the root of the green vegetables outward into the incident shape. Place the fish rolls at the interval between the green vegetables. Season the soup and pour it on the top. Steam for 20 minutes in the upper drawer. Pour in chicken oil. Put the quail eggs in the middle of the plate and put on the red cherry.

characteristic

The vegetable heart is green, the fish roll is fresh and tender, and the color is bright. It can strengthen the spleen and warm the stomach, remove dampness and swelling, and lower cholesterol.

nutritive value

Siniperca chuatsi: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and the weak

Lentinus edodes (fresh): Lentinus edodes has high protein, low fat, polysaccharide, a variety of amino acids and a variety of vitamins nutritional characteristics. Lentinus edodes has a general vegetable lack of wheat Zichun, it

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids and vitamins

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the function of nourishing the stomach

Pig net oil: Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is equivalent, can provide a very high calorie, and contains vitamin A, life support

Lettuce (round leaf): lettuce contains dietary fiber and vitamins, which can eliminate excess fat, so it is also called weight loss lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter.

Corn flour (white): corn is rich in nutrients, with the effect of Tonifying the lung and calming the heart, invigorating the spleen and appetizer, preventing cancer, reducing cholesterol and strengthening the brain. Corn flour is rich in dietary fiber

Egg white: egg white is rich in protein, 8 kinds of amino acids and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from acid and bacteria.

The food is mutual restraint

Corn flour (white): corn should not be eaten with snail, otherwise it will be poisoned, try to avoid eating with oyster, otherwise it will hinder the absorption of zinc

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : San Si Yu Juan