Yellow croaker with seaweed(tai cai tuo huang yu )

Method of dragging yellow croaker with seaweed:

Raw materials for making yellow croaker with seaweed:

200g rhubarb (boneless), 15g moss powder, 200g flour, 9g baking powder, 15g Shaojiu, 7.5G refined salt, 5g scallion, 0.5g pepper powder, 0.3g Wuxiang powder, 10g sesame oil and 1500g peanut oil (about 100g consumption).

The procedure of making yellow croaker with seaweed:

1. Wash the yellow croaker meat, cut it into 5cm long and 1cm wide strips, put it into a bowl, add Shaojiu, refined salt, scallion (3.5G) and pepper, and knead well.

2. Put the flour in a bowl, add the ground moss, baking powder and water (about 200g) to make a thick paste.

3. Put peanut oil in the frying pan over a high heat. When it's 50% hot, put it on a low heat. Put the yellow croaker strips covered with moss flour paste one by one into the oil pan. While frying, take out the fish strips whose skin has hardened (to avoid the inconsistency between the old and the young). After deep frying, put the fish sticks together in the oil pan. When the fish is dark green, take it up. Put the pan back on the high heat. When the oil is 60% hot, pour in all the fish. When the skin is crisp, pour in the colander to drain the oil. The

The characteristics of yellow croaker (Pseudosciaena crocea) are as follows

It is dark green in color, rich in fragrance, crisp and tender in the mouth.

Yellow croaker with seaweed

"Yellow croaker with seaweed" is a famous traditional dish in Ningbo, Zhejiang Province. Moss, also known as dry moss and sea moss, is an emerald green tubular plant shaped like silk cotton. It is produced on rocks in shallow water. It is collected in winter and spring and dried in the sun. It has strong fragrance and strong taste. It is most famous for being produced in the sea near Ningbo, Zhejiang Province. The local residents like to cut the moss into powder, mix it with flour to make a paste, dip the yellow croaker strips into the batter and fry them in the oil pan, so it's called "yellow croaker dragged by moss". This dish is famous for its rich flavor and tender fish, which is very popular.

Required materials and preparation method

200 grams of boneless yellow croaker meat, 15 grams of moss powder, 200 grams of flour, 9 grams of fermented powder, 15 grams of Shaojiu, 7.5 grams of refined salt, 5 grams of scallion, 0.5 grams of pepper, 0.3 grams of five spice powder, 10 grams of sesame oil, 1500 grams of peanut oil (about 100 grams).

1、 Wash the yellow croaker meat, cut it into 5cm long and 1cm wide strips, put it into a bowl, add Shaoxing wine, refined salt, scallion (3.5G) and pepper, and knead well.

2、 Put the flour in a bowl, add the moss powder, baking powder and water (about 200g), and mix well into a thick paste (don't try hard to make it too sticky).

3、 Put peanut oil in the frying pan and heat it to 50%. Put the pan on the low heat and paste the yellow croaker strips with the lichen flour. Put them into the oil pan one by one. While frying, take out the fish strips whose skin is hard (to avoid the inconsistency between the old and the young). After deep frying, put the fish sticks into the oil pan and fry them until they are dark green. Then bring the pan back to the high heat. When the oil is 60% hot, pour in all the fish fillets. Deep fry until the skin is crisp. Pour in the colander to drain the oil. Put the frying pan back on the high heat, add the fried fish sticks, sprinkle with Scallion (1.5g), five spice powder, drizzle with sesame oil, turn it over a few times, then put it on the plate.

Characteristics of yellow croaker

Features: dark green color, fresh and tender texture, rich fragrance, crisp and delicious.

Master the key: fish to clean the bones. The proportion of flour and baking powder should be appropriate, otherwise it will affect the growth of fish. When frying in oil, pay attention to the tenderness.

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Chinese PinYin : Tai Cai Tuo Huang Yu