Fried fish steak with sweet and sour mustard(zha yu pai pei suan tian jie mo )

Fried fish steak with sweet and sour mustard

Introduction:

"It's my turn not to take a holiday in the holiday company. I need to be on duty. Ha ha, miserable! But these days, I've been busy buying some holiday food and raw materials for my family. It's convenient for me to cook when I go home. It also saves me a day's work, and then I go to the bustling crowd to wander around. It's even more miserable, ha ha! I bought some very fresh frozen "dragon fish", which my family like. This kind of fish fillet has no thorn. It's very convenient to make. It doesn't need further processing. You can directly change the knife to marinate the flavor, and then put it into the pot. You can steam, fry, slip, fry and roast it. The taste is also very good! Today, we make a Western-style dish with "dragon carp willow", which is called "fried fish steak with sweet and sour Mustard". Although the dipping material of this dish is mustard sauce, this kind of Western mustard, as I have said before, is a kind of non spicy mustard with sour and sweet taste. After blending and processing by myself, the taste will be even better, ha ha! The mixed mustard juice can be served with steaks, pork chops and fish chops, which is both convenient and delicious. The specific methods are as follows; "

Production steps:

Step 1: Dragon mackerel fillet, lemon juice, salt, pepper, flour, two eggs, bread bran, cooking oil, chopped onion, French mustard sauce, honey, apple vinegar, tomato, cucumber, colored pepper, etc.

Step 2: cut the fish fillet into strips or slices of appropriate size.

Step 3: chop the onion into a bowl, put French mustard sauce, apple vinegar and honey in it, mix well, then cover it with plastic wrap and put it in the refrigerator.

Step 4: sprinkle salt, pepper and lemon juice into the cut fish fillet, and then marinate for 10 minutes.

Step 5: knock two eggs into a bowl and stir them up.

Step 6: dip the salted fish chops in dry flour and wrap the egg liquid.

Step 7: then clap the bran on it and put it into a clean plate for later use.

Step 8: heat the oil pan to 50% heat, then add the fish chops dipped with bread bran for frying.

Step 9: the oil temperature should always be kept below 60% heat, and the oil temperature should not be too low when frying with medium heat. Otherwise, the fish steak will not taste delicious when eating oil. The key to frying fish steak is to master the oil temperature. After the fish steak is set, turn it frequently to make it uniform in color. When the skin of the fish steak is fried to golden, it can be out of the pot.

Step 10: if you want a three-dimensional code plate, you can cross arm a fish raft in the plate, put other fish rafts on it, and finally put the plate head on the plate to decorate.

Step 11: spoon the prepared mustard sauce into the tomato cup and enjoy it.

Materials required:

Saury fillet: 300g

Flour: 100g

Eggs: two

Bread bran: right amount

Chopped onion: right amount

Tomato: 1

Color pepper: right amount

Cucumber: moderate

Lemon juice: drops

Salt: 3 G

Right amount: pepper

Cooking oil: proper amount

French mustard: 25g

Honey: 20g

Apple vinegar: 15g

Note: this dish features: golden color, crisp outside and tender inside, delicious fish and unique sauce. Warm tips: 1. If there is no imported concentrated pure lemon juice, fresh lemon can be used, and the taste will be better. 2. Dip sauce can be made in a variety of ways, such as mayonnaise, tomato sauce, salad dressing, etc. if you want to use mustard, it is recommended to buy "French sweet and sour Mustard" or "Gourmet Hot Dog Mustard". These two kinds of mustard are not spicy, and taste very sweet and sour. They are on the imported shelves in Carrefour supermarket or Saite shopping center in Beijing, and the price is low In the range of more than ten yuan to more than thirty yuan, although the price is higher, it can be used for a long time. 3. It is suggested that the three-dimensional code plate is better for the fried fish or chicken chops when they are on the code plate, so that they can be overhead and keep crisp for a long time. If they are placed flat, the bottom of the fish chops will not heat up and become soft, and the bottom will lose its crispness. The three-dimensional code plate is very simple, that is, a fish chops is placed horizontally on the plate, and other fish chops can be put on the top, or on a special bamboo rack That is to say, it is easy to make the shape, and the fish steak can always keep crispy. This private food "fried fish steak with sweet and sour Mustard" is ready. The fish steak tastes crisp and tender, and then it's served with delicious mustard sauce. Ha ha, it's so beautiful! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Zha Yu Pai Pei Suan Tian Jie Mo