Lotus crucian carp(fu rong ji yu )

Lotus crucian carp

Introduction:

"Hunan is known as the" Furong country ", and President Jiang Zemin once praised it as" the best in Furong country ". The chef uses egg white as the symbol of white hibiscus, and mixes it with minced fish to make the local color of Hibiscus auratus, which is delicious. Characteristics: 1. Carassius auratus is a kind of small widely adapted fish, which is widely distributed in all water systems of China except the Qinghai Tibet Plateau. It likes to live in shallow rivers and lakes with many aquatic plants. In different areas, the growth rate of crucian carp is different. The growth rate of crucian carp in the middle and lower reaches of the Yangtze River is generally about 250 grams, and that of the big one can reach 1250 grams. Crucian carp is produced in all seasons, and the meat quality is the best in spring and winter. 2. Dongting Lake area is rich in purse crucian carp. It is fat and plump. It looks like a purse. It is tender, sweet and delicious. It is the top grade of fish. This dish is mainly made of poached crucian carp and steamed with egg white. It tastes fresh and tender. It is a famous traditional dish in Hunan Province

Production steps:

Materials required:

Fresh crucian carp: moderate

Egg white: right amount

Cooked lean ham: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Shaojiu: moderate

Chicken soup: right amount

Refined salt: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fu Rong Ji Yu