Fried fish fillet with mango(shui guo ru zhuan wei geng jia mang guo chao yu pian )

Fried fish fillet with mango

Introduction:

"Mango is one of the famous tropical fruits, also known as lemon, muguo, Miwang, wangguo, anbaoguo, etc. it is rich in nutrition, delicate flesh, sugar, protein and crude fiber. Mango has a high vitamin a content, which is rare in all fruits. Secondly, vitamin C content is not low, unique flavor, love people love. Eating mango often can prevent cancer, beautify skin, prevent hypertension and arteriosclerosis. This dish will have the "king of tropical fruit" reputation of mango, peeled meat batch into slices, and then cooked with the sizing of fish slices. When the dish is finished, the fish is tender and white, the mango is slightly sour and sweet, and the color is bright. It's suitable for all ages. If it's decorated with famous porcelain, it's even more delicious. "

Production steps:

Step 1: raw material picture.
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Step 2: first batch the fish into rectangular pieces 4.5cm long, 2.5cm wide and 0.5cm thick.

Step 3: rinse the blood in clear water, then take it out, drain the water, put it in a bowl, add refined salt, cooking wine, onion and ginger juice, monosodium glutamate and white pepper, mix well, and then add egg white and dry starch to graze and size.

Step 4: remove the root of scallion, wash and cut into scallion powder.

Step 5: peel the mango, remove the core and take the flesh (you can also use a knife to cut the mango core first, and then remove the pulp and skin).
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Step 6: then, slice the mango meat with a knife.

Step 7: wash the pan and put it on the middle fire. Ladle in the vegetable oil and heat it to 40%.

Step 8: put in the size of the fish, until the fish is white, pour in a colander and filter the oil.

Step 9: leave 5 grams of vegetable oil in the original pot, heat it on the middle fire, put in the onion powder, and stir up the fragrance.
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Step 10: add chicken broth, cooking wine and monosodium glutamate, and pour in sliced fish.

Step 11: then, pour in the sliced mango.
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Step 12: thicken with starch, drizzle with sesame oil, turn out the pan and serve.

Materials required:

Mango: 2

Fish meat: 250g

Egg white: 1

Vegetable oil: 500g (50g)

Cooking wine: 5g

Fresh soup: 50g

Chives: 3 G

Refined salt: 4G

Sugar: 5g

MSG: 1g

White pepper: 1g

Onion and ginger juice: 5g

Dry starch: 10g

Starch: 5g

Sesame oil: 5g

Note: 1. The thickness of fish fillets should be uniform, and the blood should be rinsed with clean water. 2. After sizing, it should be put in the refrigerator to make it absorb the egg liquid, and it is not easy to desquamate when lubricating oil. 3. When frying fish fillets, the oil temperature should be controlled to prevent the fish fillets from yellowing due to too high oil temperature; when cooking, the fish fillets should be turned gently to avoid breaking. 4. When using mango as a dish, don't choose the mango that is too ripe. The flesh should be firmer, because the mango will ripen naturally when heated. In addition, it's better to choose Narcissus awn, because the mango aroma is rich. If you put a few pieces of red pepper or carrot, the color is more beautiful. Preparation time: 15 minutes cooking time: 15 minutes

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shui Guo Ru Zhuan Wei Geng Jia Mang Guo Chao Yu Pian