Steamed mandarin fish with spring vegetable and silk noodles(zhong shi zheng gui yu chun shu chou dai mian )

Steamed mandarin fish with spring vegetable and silk noodles

Introduction:

"If I didn't see the poem" egrets fly in front of Xisai mountain, mandarin fish are fat in peach blossom water "in the magazine by chance, I would have forgotten that it's the time when mandarin fish are fattest.". As soon as the Japanese arrive at the cherry blossom, they are busy enjoying the cherry blossom and eating the cherry porgy. But it seems that we have been busy forgetting the leisure and elegance of enjoying the peach blossom and mandarin fish. It's hard for us to remember, and we've been thinking about it for several days. Of course, we can't catch one by ourselves in the stream, we can only go to the vegetable market and bring one home. In spring, people seem to be particularly tired of oil fumes, and they don't want to destroy the delicious taste of mandarin fish by stewing in soy sauce. There is a homemade Japanese steamed fish sauce in the refrigerator, which is perfect for mandarin fish. In the south of the Yangtze River, the more refined method of steaming fish is to put some ham and bamboo shoots in the cracks of the fish. With this principle, it is also very suitable to add some homemade sausages. In fact, if you think about it carefully, this noodle is the most Jiangnan style main course. With the combination of small dishes and staple food, bamboo shoots mixed with Malan head, sausage steamed mandarin fish, and Italian ribbon noodles, mix is a perfect match. Silk noodle is a kind of wide noodle. In Western food, it is usually matched with creamy, cheese and tomato sauces. Today, when I tried it, I found that it is also very matched with salty steamed fish sauce. It won't absorb too much soup, and still retains a chewiness. Japanese style steamed fish juice: 1 portion of Japanese mushroom soup, 4 portions of Japanese soy sauce, 1 portion of Weilin, 1 portion of sake (SHAO), 1 portion * mushroom soup is made by boiling an appropriate amount of dried Pleurotus eryngii, dried Lentinus edodes, dried Boletus, Laminaria and purified water. "

Production steps:

Materials required:

Mandarin fish: 1

Sausage: 1

Flat wide pasta: 100g

Malantou: 30g

Spring bamboo shoots: 1

Shredded ginger: 5g

Scallion: 10g

Shredded red pepper: right amount

Homemade steamed fish juice: 200ml

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhong Shi Zheng Gui Yu Chun Shu Chou Dai Mian