Eat more than one fish(yi yu duo chi zhi tang cu jin gui hang ju yu )

Eat more than one fish

Introduction:

"[gourmet food secret book's knife work] my one and a half moves --" perch anatomy and application 1 "perch four to eat" sweet and sour golden Guihang chrysanthemum fish "[gourmet food secret book's knife work] make perch worth showing, make food taste infinite. [cutlery of gourmet food secret book] my half skill, anatomy and application of sea bass, will use graphic method to describe the killing of sea bass in family cooking, decomposition of fish body, operation of various dishes, and reasonable configuration of cooking according to the meat quality characteristics of each part of sea bass, so as to adapt to the small family or three generations of the same age, diversified taste, fewer but better dishes, and five tastes The concept of urban diet of color matching healthy meal realizes the goal of scientific quantification of resource integration, more fish to eat, conforming to the taste of the public, and no residual food to live healthily... The application of bass tenderloin for family Perch: perch is popular because of its spinless meat, fat meat, delicate muscle fiber, and fresh tenderness Elderly, frail and convalescent patients cook all kinds of nutritious and delicious dishes. The meat thickness of bass tenderloin is thinner than that of black carp, so it is generally not processed into chrysanthemum fish and other food materials. However, family catering experience tells us that black carp tenderloin contains fishbone, after it is cut into chrysanthemum fish, the long fishbone is also cut into countless small fishbones, and the teeth will be stabbed if you are not careful Gums, stuck throat or swallowed, and the fish bone spitting is extremely indecent, which is not conducive to children and the elderly with incomplete speech and convalescent patients. The bass tenderloin has no fish bone, which can just meet the needs of people at all levels... Today's creative "four ways for the old and young to eat" sweet and sour golden Guihang chrysanthemum fish "is a creative dish for seriously ill mothers to improve their eating taste Note: in order to maintain enough protein supply every day, we continuously cook all kinds of river fish dishes every day, and try our best to make them eat fish every day without feeling disgusted or greasy. Therefore, bass, black fish, crucian carp and other varieties are constantly changing, and the dishes are also changing. The characteristics of the dish are as follows: 1. The taste is sour and sweet, sweet scented osmanthus fragrance is clear to the heart and spleen, promoting body fluid and relieving depression, and increasing appetite. 2. The color is fresh and bright, noble and rich, vivid, local characteristics are heavy, and the smell is rich, which is attractive to the senses. 3. The ingredients are scientific, reasonable, nutritious, appetizing, decaying and refreshing. 4 Suitable for a wide range of people, dishes are suitable for all kinds of occasions, especially loved by teenagers.. 5, more safe than general fried food. (because of the delicate meat of sea bass, the processed sea bass only needs to be cooked at a lower oil temperature, and the main harm of fried food is the oil temperature and oil quality.) the dish naming: sweet and sour golden osmanthus Hangzhou chrysanthemum fish is cooked according to the characteristics of Hangzhou Manshan chrysanthemum with Golden osmanthus fragrance and sweet and sour taste. It has strong local flavor, looks like chrysanthemum and has golden osmanthus color, Sweet and sour taste, containing sweet scented osmanthus flavor dishes named. Now I'm going to share with you the illustrations of my "anatomy and application of perch" and "sweet and sour golden Guihang chrysanthemum fish", hoping to inspire and help you in kitchen operation and family kitchen economy! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: food processing: select the bass tenderloin (because the dish name is "hangju" flower, so there is no special requirement for the thickness of bass meat.)

Step 2: cut the fillet of sea bass into sea bass flower, and then make it with scallion, ginger, salt, monosodium glutamate, cooking wine, pepper and starch.

Step 3: fill the dried bass with starch.

Step 4: stack the processed ingredients in the side dish for a while.

Step 5: first make sweet and sour sauce: wash the pot, add appropriate amount of water and white sugar, and heat the white sugar in a small fire.

Step 6: after the white granulated sugar is melted, add an appropriate amount of June fresh soy sauce to taste, color and adjust the sweet taste.

Step 7: after coloring and sweet taste adjustment, add appropriate amount of white vinegar to adjust the sour, sweet, salty and delicious taste, then add appropriate amount of sweet scented osmanthus syrup, thicken the pan and set aside.

Step 8: fry the sea bass: when the oil temperature reaches 50% heat, scatter the sea bass in the oil pan.

Step 9: when the perch turns ivory white and starts to shell, it will be picked up in time.

Step 10: when the oil temperature rises to 70%, put in the perch again

Step 11: fry until golden brown, then pick up and load.

Step 12: dish decoration: stack perch flowers to form a dense blooming chrysanthemum. Use green pepper to make small green leaves like chrysanthemum, and stack them under chrysanthemum. The shengnvguo is used as the ornament of yeshanguo, a close friend of Chrysanthemum morifolium growing in the mountain ecological environment of Hangzhou, to form a strong color contrast and publicize the theme of "golden Guihang chrysanthemum fish" to make it more dazzling.

Step 13: after the dishes are put on the plate, sprinkle the sweet and sour osmanthus paste into the fish and serve.

Step 14: [gourmet food secret book of knife work] my one and a half moves "perch anatomy and application 1" - perch four to eat "sweet and sour golden Guihang chrysanthemum fish" dishes finished picture.

Step 15: [gourmet's secret book knife work] my one and a half moves "bass anatomy and application 1" bass eat more cooking method, will continue to edit into a log or menu upload, please pay attention, thank you!

Materials required:

Bass fillet: 1 fish

Cherry fruit: 4

Green pepper: half

Chives: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Pepper: right amount

Cooking wine: moderate

White granulated sugar: right amount

Osmanthus syrup: appropriate amount

White vinegar: right amount

June fresh: moderate

Starch: right amount

Cooking oil: right amount

Note: the nutritional value of perch and the processing method of more than one fish and tenderloin. http://home.meishichina.com/space-174220-do-blog-id-331460.html

Production difficulty: ordinary

Craft: Skills

Ten minutes: Making

Taste: sweet and sour

Chinese PinYin : Yi Yu Duo Chi Zhi Tang Cu Jin Gui Hang Ju Yu