Sunflower fish in Baoxin(bao xin kui hua yu yang yan yang wei de jian kang mei wei )

Sunflower fish in Baoxin

Introduction:

"The baby likes to eat by himself. In summer, I can rest assured that he will eat by himself. In case he gets dirty, it's easy to change and wash. Now he has too many clothes, and it's not convenient to carry the bowl and chopsticks. It's easy to eat cold, and I'm afraid that he will dirty his coat, so I'll take a bib for him to wear. But this little guy doesn't like to wear it I'm not handsome. I don't like it. So three meals a day I have to accompany him to watch him eat, while he did not pay attention, occasionally feed him a few. When he ate the sunflower fish, he was so happy that he patted it all the time, saying that it was "flower". Because it had no bones, it was safe for children to eat, so it was basically left for two children to eat. I'm not tired of eating fish balls, especially those with heart filling taste. This dish of sunflower fish is named after sunflower in shape. It has the delicious taste of fish balls, various fillings, nourishing eyes and stomach, and rich nutrition. "

Production steps:

Step 1: raw material figure 1.

Step 2: raw material figure 2.

Step 3: cut pork, mushrooms and crab sticks into small pieces, and blanch carrots, corn and peas until broken. (leave a little mushroom and cut into shreds)

Step 4: add a little oil into the pot, first add minced pork and stir fry until it changes color, then add mushrooms and stir fry a few times, finally add crab meat stick and corn, carrot, pea, and add a little salt and chicken essence, stir fry until it is ready.

Step 5: cut the cake and green pepper in Fig. 2 into Sunflower petals, and blanch the green pepper in boiling water. (add a little oil and salt into the boiling water. The oil is to keep the green color of the green pepper, and the salt is to make the green pepper taste)

Step 6: remove the skin and red of the fish, remove the white meat, cut it into small pieces and rinse it clean.

Step 7: put the fish into the cooking cup, add the right amount of onion and ginger water, stir into minced fish, then pour into the bowl, add a little salt and Shaojiu, stir hard.

Step 8: spread a layer of minced fish on the plate, and then spread the fried stuffing.

Step 9: cover with a layer of minced fish and smooth.

Step 10: spread shredded mushrooms on the top and place the cut cake on the side.

Step 11: steam in boiling water for 5 minutes until cooked.

Step 12: take out the blanched green pepper slices.

Step 13: add half a bowl of fresh soup to the pot and bring to a boil. Add a little starch and thicken it. Pour in a little chicken oil before leaving the pot.

Step 14: Sprinkle evenly on the steamed sunflower fish.

Materials required:

Silver carp tail: half a stick

Streaky pork: moderate

Corn: moderate

Moderate amount: carrot

Fresh peas: moderate

Shuifa mushroom: appropriate amount

Crab meat stick: right amount

Cake: moderate

Green pepper: right amount

Onion and ginger: right amount

Salt: right amount

Shaojiu: moderate

Sugar: right amount

Fresh soup: right amount

Starch: appropriate amount

Chicken oil: right amount

Chicken essence: appropriate amount

Note: poem phrase: 1: sunflower fish fillings can choose their own favorite, I think for dumplings meat should be very delicious. 2: The cake around the edge is not a baked "Qifeng cake", but a cake steamed with egg yolk. 3: Such a delicious dish should not be too salty.

Production difficulty: Advanced

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Bao Xin Kui Hua Yu Yang Yan Yang Wei De Jian Kang Mei Wei