Fried fish fillets in lees(zao liu yu pian )

Method of fried fish fillets with lees:

Raw materials for making fried fish fillets with lees:

There are 300g Jingcao fish, 15g Shaojiu, 2.5G refined salt, 1.5g monosodium glutamate, 25g Xiangzao, 100g white soup, 5g scallion, 1 egg white, 15g ginger juice, 35g wet starch, and 750g cooked lard (75g oil consumption).

Steps for making fried fish fillets with lees:

The fish is 4-5cm long and 2cm wide, salted with 1.5g refined salt and 5g Shaoxing wine, stirred with egg white, mixed with 25G wet starch, crushed with 50g clear water, filtered with gauze, and mixed with 10g Shaoxing wine, 10g wet starch, refined salt, monosodium glutamate, wet starch and ginger juice. Boil the pan with medium heat, add lard to 50% heat (about 110 ℃), and then divide the fish fillets into jade white. Pour in the colander, drain the oil. Leave 25g oil in the pan. Stir fry the scallion, pour in the fish fillets, add the juice and white soup, stir well, and then pour into the pan to thicken. Turn the frying pan until the soup is thick and the fish fillets melt. Pour 10g lard into the pan.

The characteristics of fried fish fillets are as follows

The fish fillets are fresh and tender, and the grains are mellow.

Fried fish fillets in lees

Fried fish fillets with lees is a famous traditional dish in Beijing area, which is seasoned with Xiangcao liquor.

Diners in the north and South appreciate it. The famous restaurants in Beijing are good at using fragrant grains. There are two reasons: first, northern cuisine uses more methods of frying and frying, which is conducive to maintaining the flavor of fermented grains; second, "the capital is the best District, where there are all kinds of places". It has the opportunity to learn from the cooking skills of different places, so it is good at using fermented grains.

Manufacturing materials

Ingredient: mullet 125g

Ingredients: agaric (Shuifa) 15g egg white 25g starch (broad bean) 5g

Seasoning: 20 grams of lees, 10 grams of sugar, 5 grams of ginger juice, 1 gram of salt and 30 grams of lard (refined)

Cooking methods

1. Kill the grey mullet and soak it in cold water for 2 hours (to make the meat tender and white), then take out and drain it;

2. Cut the fish into 2.6cm square and 0.17cm thick slices with a blade;

3. Use egg white and wet starch to homogenize the sliced fish;

4. Put the frying pan on a low heat, pour in the cooked lard, when it is 40% hot, that is, when it is just white soaked together, put the fish slices into the pan one by one, use chopsticks to disperse them, do not make them stick together, slide them until they are ripe, and pour them into the colander to drain the oil;

5. Blanch the watery fungus in boiling water, take it out and put it in the soup plate;

6. Put the chicken soup, ginger juice, refined salt and sugar into the spoon, boil them over high heat, put in the fish fillets, skim the foam, and pour in the fragrant wine;

7. Mix 4 grams of wet starch with 5 grams of water and slowly pour it into the soup to make the starch juice and soup mix evenly;

8. Next, pour 5g of cooked lard along the edge of the spoon, turn the spoon over, and then pour 5g of cooked lard into the soup plate containing Auricularia auricula.

Production tips

Practice 1

This is a famous dish with Beijing flavor. It requires that the fish fillets are white, fresh and tender, and the sauce is light golden yellow, not thick or thin. The taste is sweet with salty, salty with fresh, with rich flavor of lees. Pay special attention to:

1. Utensils, containers, soup, oil, seasoning, etc. must be clean without any dregs and black spots; 2. The time of putting fish fillets on fire, whether in lubricating oil or spoon, shall not be too long;

3. When the spoon is on the fire, it should not be boiled in a big pot;

4. Xiangcao wine must not be put first, but only before eating;

5. Eat Euryale ferox evenly, wet starch should be suitable for water, neither too thin nor too thick.

Practice 2

Food introduction: Shandong cuisine Shandong cuisine features soft and tender fish fillets, delicious taste and attractive color.

Materials:

Main ingredients: fresh mud carp (or black carp)

Excipients: egg white, water hair fungus, special lees wine, refined salt, sugar, chicken soup, chicken oil, wet starch, peanut oil

Production method:

1. First, slice the fish into about one inch pieces. Use refined salt, egg white, monosodium glutamate and wet starch;

2. After the peanut oil is heated to a certain temperature, put the fish slices one by one into the oil pan, stir and slide them away, and then take out the empty oil;

3. Soak Auricularia auricula in boiling water and remove to control water. Put chicken broth, salt, MSG, sugar in the soup pot to set off the heat and put the fish slices in the open. After the soup is slightly opened, add lees wine, thicken, pour in chicken oil, put it on a plate and drag it onto the fungus.

dietary nutrition

Mugil is rich in protein, fatty acids, B vitamins, vitamin E, calcium, magnesium, selenium and other nutrients. Its meat is tender and delicious. Especially before the winter solstice, the Mugil is the most plump, with plump belly and back. It is especially plump. It is often used as a seafood dish in hotels and restaurants.

The content of iron in Auricularia auricula is very rich, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy, radiant, and can prevent iron deficiency anemia; Auricularia auricula contains vitamin K, can reduce blood clots, prevent the occurrence of thrombosis, and has the effect of preventing atherosclerosis and coronary heart disease; the gum in Auricularia auricula can absorb the dust and impurities remaining in the human digestive system It also has the function of helping to digest fibrous substances, dissolving and dissolving the indigestible foreign matters such as hair, chaff, wood dregs, sand and metal scraps. Therefore, it is indispensable for mining, chemical and textile workers Lack of health food; Auricularia contains anti-tumor active substances, can enhance the body's immunity, often eat can prevent cancer.

Egg white can not only make skin white, but also make skin tender. This is because it is rich in protein and a small amount of acetic acid, protein can enhance the lubrication of the skin, acetic acid can protect the skin slightly acidic, to prevent bacterial infection. In addition, egg clearing also has the function of clearing heat and detoxification.

Broad bean contains calcium, zinc, manganese, phospholipid, etc., which are important components for regulating brain and nerve tissue. It is also rich in cholelithine, which can enhance memory and brain function. Calcium in broad bean is conducive to bone absorption and calcification, which can promote the growth and development of human bones. Protein content in broad bean is rich, and does not contain cholesterol, which can improve the nutritional value of food and prevent food poisoning Cardiovascular disease; vitamin C in broad bean can delay arteriosclerosis; dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis; modern people also believe that broad bean is one of the anticancer foods, which has a role in preventing colon cancer.

Heat calculation

The caloric value of the fried fish fillets is 206 kcal (861 kJ), and the unit caloric value is moderate.

The amount of calories per 100g of fried fish fillets is about 9% of the total daily intake of healthy adults recommended by the Chinese Nutrition Society.

Suitable population

It can be eaten by the general population.

1. It is suitable for patients with cardiovascular and cerebrovascular diseases and lithiasis, especially for people with iron deficiency, miners, metallurgical workers, textile workers and hairdressers;

2. People with hemorrhagic diseases and diarrhea should not eat or eat less;

3. Pregnant women should not eat more;

4. People suffering from high fever, diarrhea, hepatitis, nephritis, cholecystitis and gallstones should avoid or eat less; infants should not eat egg white.

The food is mutual restraint

Auricularia auricula (watery): Auricularia auricula is not suitable for eating with snails. From the perspective of food properties, cold snails encounter slippery Auricularia auricula, which is not conducive to digestion, so they are not suitable for eating with snails. Auricularia auricula and pheasant are not suitable to eat with hemorrhoids, pheasant has a small poison, both with food easily induce hemorrhoids bleeding. Auricularia auricula is not suitable to eat with wild duck, wild duck is sweet and cool, and easy to indigestion.

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

Starch (broad bean): broad bean should not be eaten with snail.

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