Flower like New Year's banquet dish bonsai sweet scented osmanthus fish(hua yi ban de nian yan cai pen jing gui hua yu )

Flower like New Year's banquet dish bonsai sweet scented osmanthus fish

Introduction:

"When most people talk about Sichuan cuisine, the first thing that comes to mind must be all kinds of spicy dishes. But this time, what I made was a non spicy River delicacy. If you are interested in my menu, please add my wechat subscription number: wanweimeixue "

Production steps:

Step 1: get the materials ready. In addition to the main ingredients, the dishes should also be explained. Since it is a bonsai osmanthus fish, try to choose the bowl of blue and white porcelain similar to a flowerpot as a container.

Step 2: slice both sides of mandarin fish into thin slices, add ginger and onion juice, cooking wine, pepper and salt, mix in egg liquid, marinate for 15 minutes. Potatoes and bacon are made into the familiar organ potatoes, which will not be explained in detail here.

Step 3: shred the lettuce and put part of it into the bowl. Baked organ potato pad in the middle of the bamboo stick to do the base. In this way, it is not only a highly ornamental dish, but also has a rich connotation.

Step 4: wrap the fish fillets on the bamboo stick, then wrap the fried flour and bread bran.

Step 5: pour salad oil into the pan and heat it to 40% heat. Then turn to medium heat and fry the fish until golden. Drain the oil after cooked. (there is little oil in the picture. This frying method is more economical.)

Step 6: wash the garlic seedlings and trim them into sharp leaves. Cut the red pepper into thin circles, and cut the cucumber into bottom shape. Put the garlic seedling and fish bamboo stick on the cucumber bottom bracket, insert it into the flowerpot, and garnish with red pepper. It's better to mix some more sauce, which is more delicious.

Materials required:

Mandarin fish: 400g

Garlic seedlings: 10

Red pepper: 1

Potatoes: 2

Bacon slices: 3 slices

Lettuce: 1

Egg liquid: 50g

Fried flour: 50g

Bread bran: 50g

Cucumber: 1

Salt: 5g

Pepper: 3 G

Onion and ginger juice: 15ml

Vinegar: 30ml

Cooking wine: 5 ml

Salad oil: right amount

Precautions: 1. Don't make fish fillet too thick or too big. 2. When wrapping fish fillets, use hands to rotate and pinch tightly, so they won't scatter when frying. 3. When frying, the oil temperature should not be too high to prevent the crust bread bran from frying.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hua Yi Ban De Nian Yan Cai Pen Jing Gui Hua Yu