Cherry cod(ying tao xue yu )

Cherry cod

Introduction:

"Cherry meat is a very famous dish. It is cut into small pieces, wrapped in paste and deep fried. It is wrapped in red tomato sauce. It looks like cherry and tastes sweet and sour. Inspired by it, I made a cherry cod, which is more tender. "

Production steps:

Step 1: thaw cod naturally, don't soak in water.

Step 2: wash and tear off the skin.

Step 3: remove the fish bone and cut it into one centimeter square pieces.

Step 4: add 1 / 3 egg white and stir well.

Step 5: add half a teaspoon of salt (in the seasoning box)

Step 6: add half a teaspoon of Chinese prickly ash noodles and mix well.

Step 7: add potato starch and make a thick paste. The juice won't drop when it is lifted.

Step 8: add juice, 4 tbsp rice vinegar, 3 tbsp sugar

Step 9: add the ketchup.

Step 10: add 4 tbsp ketchup and 2 tbsp water, mix well and taste. In fact, if you like sweet, add more sugar, if you like sour, add more vinegar. There is no formula.

Step 11: heat the oil in half a pot and put the fish in one piece.

Step 12: deep fry until the starch shell feels a little hard, then it must be cooked. Take it out and control the oil.

Step 13: pour out the oil, leave some base oil, put in the mixed tomato sauce, slowly boil until thick.

Step 14: wrap them in sauce and serve.

Materials required:

Cod: moderate

Potato starch: right amount

Egg white: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Sugar: right amount

White vinegar: right amount

Tomato sauce: right amount

Note: cod marinated only 1 / 3 egg white, too much paste is too thick, taste bad. It only takes two or three minutes to fry, and the shell feels a little hard. The practice of cherry meat can refer to a program "the taste of mother". The first episode "the taste of old dishes" contains the practice and tips of cherry meat, which can be found in the video.

Production difficulty: unknown

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Ying Tao Xue Yu