The practice of Korean sea bream vermicelli pot(han guo diao yu fen si guo de zuo fa )

The practice of Korean sea bream vermicelli pot

Introduction:

"Sea bream vermicelli pot" sea bream vermicelli pot is a kind of palace style (Korean) hot pot, which is made by putting fresh sea bream into a cake cut into meat jerky, then adding broth cooked with meat and vegetables, and then adding noodles or vermicelli. (Korean) Hotpot refers to a dish with a stove beside the table and a pot on it, which is fried or boiled while eating. Because there is no need to remove the fish bones in the porgy vermicelli pan, and in order to make the fish and other materials more convenient to eat, it is also different from the gorgeous taste. Therefore, in the Encyclopedia of clothing, food and housing, boudoir series, it is also called "shenggele soup" or "shenggele soup" with the idea of "better than dance and geisha singing."

Production steps:

Step 1: scrape off the scales and fins of the sea bream, remove the internal organs, clean it (450g), slice the fish from both sides into the size of 4cm horizontally and 5cm vertically (170g), sprinkle with salt and white pepper, marinate for about 10 minutes, and then wipe the moisture with cotton cloth.
For the beef soup, wipe the blood with cotton cloth (145g). Beef buttocks were also cleaned with cotton cloth (50g), cut into silk about 0.3cm wide, and seasoned with seasoning.
The beef stuffing is wiped with cotton cloth (17g), the bean curd is squeezed with dry cotton cloth (9g), crushed, and mixed with the beef stuffing with seasoning sauce (3) to make a ball about 1.5cm in diameter (4G).

Step 2: soak Lentinus edodes, agaric and agaric in water for about 1 hour, remove the stalks of Lentinus edodes, wipe the moisture with cotton cloth, cut them into 2cm horizontally and 4 ~ 5cm vertically (20g), rub and wash the agaric, wipe the moisture with cotton cloth (2G), chop and mix with egg protein. After cleaning the Auricularia auricula, tear off one piece and set aside (24g).
Clean and wash the chrysanthemum (15g), cut the red pepper in half, and then cut it into 2cm horizontally and 4 ~ 5cm vertically (10g). Soak the vermicelli in water for about 1 hour (85g).
Remove the pedicels of pine nuts, wipe them with dry cotton cloth, and soak the walnuts in hot water to remove the endothelium. Stir fry Ginkgo biloba in a pan and peel.

Step 3: fry the egg, stone ear and water celery into egg skin and water celery pancake respectively, and cut them into the same size as mushrooms.
Put water into the pot and cook the beef for soup over high heat for about 7 minutes until it boils. Turn to medium heat and cook for about 30 minutes. Then filter the soup with cotton cloth (800g). Take out the beef and cut it into pieces about 2cm horizontally and 1.5cm vertically with a thickness of 0.3cm. Stir with seasoning (40g).
Dip the beef balls in flour, soak them in the egg juice, then put them in a heated flat pan and fry them over medium heat for about 3 minutes until cooked.

Step 4: dip the bream breast with flour, soak it in the egg juice, pour in the cooking oil in the heated flat pan, fry the front for about 2 minutes with medium heat, and then turn it over and fry the back for about 2 minutes until cooked (185g).
Lay white cut meat, flavored beef and vermicelli in the special hot pot, put the head and bone of Sparus macrocephalus on it, and then put the fried Sparus macrocephalus prawn on it, and put it in the original shape. Place all kinds of egg skins, vegetables and nuts around the pot according to the color. Sprinkle with seasoned soup. Cook for about 4 minutes over high heat until boiling. Add clear sauce and salt for seasoning. After a while, add chrysanthemum.

Materials required:

Sea bream: 500g

Beef: 150g

Egg: 180g

Tofu: 10g

Scallion powder: 6.8g

Mashed garlic: 2.8

Mushroom: 10g

Ear: 1g

Auricularia auricula: 2G

Chrysanthemum: 20g

Red pepper: 40g

Fans: 40g

Walnut: 10g

Ginkgo: 8g

Pine nut: 3.5g

Water celery: 15g

Soup: 800g

Salt: 0.8g

White pepper: 0.3g

Clear sauce: 18g

Sesame oil: 4G

Soy sauce: 2G

Note: Reference: http://blog.sina.com.cn/qingdao0721

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Han Guo Diao Yu Fen Si Guo De Zuo Fa