Crispy shell fish with garlic(suan xiang cui ke jin pai yu )

Crispy shell fish with garlic

Introduction:

"[frying pan whole cooking] --- [autumn and winter green shield] ---" garlic crispy shell gold medal fish ", also known as (garlic pepper salt green fish steak) (Creative name on November 23), [autumn and winter green shield] dish is aimed at the high incidence of red eye disease, hand, mouth and foot, influenza, cerebral flow, mumps, chickenpox, measles and other epidemic diseases during the autumn and winter seasons Creative as autumn and winter prevention of influenza, enteritis and other infectious diseases, "food green health shield" series dishes. Cooking methods: 1. Select the tail fin segment of black carp, add garlic, onion, ginger, salt, cooking wine, soy sauce, pepper powder paste for about 20 minutes, then stick dry starch, wake up until the starch is wet; 2. Pour proper amount of cooking oil into the aistar 8128 easy clean non stick frying pan, fry the processed black carp segment with gentle fire until golden, and then add carrot strips to fry it Sprinkle with pepper salt. Features: 1. Using "aistar 8128 easy clean non stick frying pan" cooking, non stick frying pan, non paste frying pan, finished dishes golden color, crisp shell, tender meat, taste and nutrition are improved, unique taste; 2. Reasonable ingredients, balanced nutrition, simple cooking, complete color, aroma and shape, the dish name is appropriate and smooth; 3. [autumn and winter green shield] - garlic crisp shell gold medal fish, also known as (garlic pepper) It can prevent and reduce the infection rate of epidemic infectious diseases if we eat it in the high incidence period of epidemic diseases in autumn and winter. 4. This dish is simple and fast. It is most suitable for white-collar workers and other busy groups or as a supplement for children's animal protein. "

Production steps:

Step 1: select the thick black carp tail and wash it after descaling.

Step 2: cut the upper end of the fin into 1cm segments.

Step 3: the thickness of fish tail should be consistent.

Step 4: add minced garlic, scallion, ginger, salt, cooking wine, soy sauce, pepper and proper amount of starch to fish tail for about 20 minutes.

Step 5: after the fish tail slurry is prepared, prepare an appropriate amount of dry starch.

Step 6: dip the black carp meat with dry starch and the thickness is about 1 mm.

Step 7: wake up the black carp meat covered with starch for a moment to make the starch moist (at this time, if the starch thickness is not enough, it can be added).

Step 8: soak and wash the carrot with water, and cut it into 8 mm square strips.

Step 9: stack the processed ingredients in the side dish plate.

Step 10: the frying pan adopts the gourmet prize "aistar v8128 easy clean and non stick frying pan", the frying pan is drenched with an appropriate amount of peanut oil, and the pepper is stir fried.

Step 11: stack the processed herring segments in a frying pan.

Step 12: cover the pan (avoid excessive evaporation of water) and fry the roasted herring with slow fire.

Step 13: when the outer layer of wet starch of black carp turns yellow, turn it over.

Step 14: add carrot sticks into the gap of the frying pan.

Step 15: turn over the herring section and add carrots, cover the pan (to avoid excessive evaporation) and continue to simmer.

Step 16: fry the carrots, fry the two sides of the black carp section to a yellowish color.

Step 17: stack the fried carrots in the center of the plate.

Step 18: after the carrots are taken out of the frying pan, slightly increase the flame of the stove, fry and roast the starch layer of the black carp segment into a golden crisp shell, and then put it on the plate.

Step 19: use the gourmet prize "ESDA v8128 easy clean non stick frying pan" and the finished product of fried and roasted "garlic crisp shell gold medal fish".

Step 20: plate loading: first, stack the golden herring segments on the plate, leaving a small square in the middle to form a "bronze coin" shape. Then, stack the carrots in the mouth of the "bronze coin" to serve.

Step 21: [autumn and winter green shield] - the finished product of garlic crisp shell golden fish, also known as (garlic pepper salted green fish steak).

Materials required:

Front part of herring tail: 4 pieces

Carrot: 80g

Garlic powder: 30g

Scallion: 3

Jiang: 3G

Salt: right amount

Cooking wine: 10ml

Soy sauce: 15ml

Pepper: 3G

Zanthoxylum bungeanum: 3G

MSG: right amount

Dry starch: a little

Olive oil: 20ml

Salt and pepper: right amount

Precautions: warm tips: autumn and winter is the season of red eye disease, hand, mouth and foot, influenza, cerebral flow, mumps, chickenpox, measles and other infectious diseases, and most of the infectious diseases are transmitted through air or contact, so it is most likely to occur in schools. Sun Simiao, a famous doctor in ancient China, attached great importance to prevention. He emphasized that the most skillful doctor could prevent diseases rather than cure them. For infectious diseases, we should be even more so. Up to now, there is no effective treatment for most infectious diseases, so it is particularly important to prevent the occurrence of infectious diseases. For this reason, today we specially created a series of dishes of "food green health shield" which are cooked by "autumn and Winter Green Shield" without cooking fumes. As a health food to prevent influenza, enteritis and other infectious diseases in autumn, upload it to share with your parents.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Suan Xiang Cui Ke Jin Pai Yu