Rich fish roll(nian nian you yu zhi fu gui yu juan )

Rich fish roll

Introduction:

"[fish] is an indispensable ingredient in the new year's Eve dinner, which means that there is surplus every year. On the eve of Chinese new year, my family will definitely buy a sea fish and put it in the refrigerator, and the meat of sea fish is delicious. This is also related to my eating sea fish since I was a child, so I usually buy sea fish to eat. Hakkas like to eat big meals, which are full of big pots and bowls, and Hakkas are very hospitable. In the village, they invite friends to have dinner together. The old people say that this is the way to have a lively meal. [Fugui fish roll] Yuzhu is used to wrap the fish and fry it in the pot. The fried fish roll is very crisp, and the fish is very strong. In the production process, the most important thing is not only to mix the fish and minced meat evenly, but also to throw the fish into the basin, so that the taste of the fish will be better. Old people say that delicious food is complicated to make, just like Hakka tofu. These are traditional Hakka dishes, which I learned from my grandmother when I was young. Whenever I do some traditional dishes, I think of grandma, because grandma is no longer there. Fortunately, I have learned her cooking skills. "

Production steps:

Step 1: wash the mackerel and set aside. You can buy the minced meat or chop it yourself.

Step 2: cut the mackerel in half and remove the meat.

Step 3: scrape the fish out with a spoon.

Step 4: chop the scraped fish into minced fish.

Step 5: after the fish is chopped, add minced meat and continue to chop, so that the fish and minced meat can be mixed evenly.

Step 6: after the meat is chopped, prepare a large bowl or egg bowl, lift the meat and throw it into the bowl. This can make the meat gelatinous and elastic. Do this 30 times.

Step 7: add the diced horseshoe and carrot.

Step 8: add corn starch, salt, olive oil, pepper and mix well.

Step 9: mix the seasoning evenly and let it stand for 1 hour.

Step 10: use scissors to trim the hard edge of the Yuzhu garment.

Step 11: add appropriate amount of minced fish, compact the minced fish, and leave 1cm space on the edge of the Yuzhu garment for easy closing.

Step 12: roll the Yuzhu clothes from bottom to top.

Step 13: wrap the Yuzhu clothes on the side and roll them up.

Step 14: roll it up and close it down.

Step 15: heat a small amount of oil in the pan, and put the end of the Yuzhu coat down into the oil pan; use a small heat, or the Yuzhu coat will scorch quickly.

Step 16: fry over low heat until golden brown, then turn over the other side and continue to fry.

Step 17: when both sides are fried golden, then out of the pot.

Step 18: cut into pieces or slices after cooling.

Materials required:

Mackerel: 1

Minced meat: 200g

Yuzhu clothes: 3

Horseshoe: 2 capsules

Carrot: Half Root

Corn starch: 3 tsp

Salt: 1 teaspoon

Pepper: right amount

Olive oil: 1 tbsp

Oil: right amount

Note: - the edge of the bean curd coat must be trimmed into a square with scissors, because the edge is hard and will not roll up. -After the two kinds of meat are mixed and chopped, they must be thrown into the basin, so that they taste strong. -When hanging fish, you should pay attention to the fish bones in the fish, but the mackerel has few fish bones, and the fish is very sticky, which is suitable for making fish balls or minced fish. -When frying dried beancurd, make sure to use low heat, because it is easy to scorch. Once the dried beancurd is scorched, the meat is not cooked. -The recommended amount of oil in the pot is half of the Yuzhu roll, and there is no need to have no Yuzhu roll. -It is suggested to use a non stick pan to fry, and turn one side to the other; remember not to stir it all the time, otherwise the Yuzhu coat will be cut off.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: fish flavor

Chinese PinYin : Nian Nian You Yu Zhi Fu Gui Yu Juan