Squirrel Fish(song shu su yu )

Squirrel Fish

Introduction:

"This is a famous dish of a hotel in Shanghai. I want to try it myself. The main material is Pleurotus eryngii. The Pleurotus eryngii has thick meat and crisp texture. In particular, the stipe tissue is compact, firm and milky white. It can be eaten completely, and the stipe is crisper and smoother than the cap. It is called" king of Pleurotus ostreatus "and" dried scallop mushroom ". It has pleasant almond flavor and is like abalone It has the functions of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing immune ability and preventing cardiovascular disease. The solid taste of Pleurotus eryngii and the shape of this dish are really comparable to the famous dish "squirrel mandarin fish" in Jiangsu cuisine. It's simply called "squirrel vegetarian fish bar ~"

Production steps:

Step 1: try to choose the thick and uniform Pleurotus eryngii;

Step 2: cut into small segments with appropriate length and uniform thickness;

Step 3: change the knife on the interface for each segment, cut the cross pattern, and put chopsticks on those who are afraid of cutting;

Step 4: cut Pleurotus eryngii;

Step 5: blanch the Pleurotus eryngii with hot water to soften it;

Step 6: shake off the water of Pleurotus eryngii and put on the powder;

Step 7: deep fry in the pan. When frying, first place it in the colander, pour hot oil from the top until it is set, and then place it in the pan to deep fry;

Step 8: when frying, you can start to make modeling, carving fish head and tail with carrots;

Step 9: stir fry sauce with tomato;

Step 10: put in the right amount of corn, add sugar, white vinegar, salt seasoning, and finally add water starch juice;

Step 11: put the fried Pleurotus eryngii in the plate and pour the material on it!

Step 12: finally, the delicious fish is out of the pot!

Materials required:

Pleurotus eryngii: right amount

Tomatoes: right amount

Corn starch: right amount

Corn kernels: right amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Note: 1. Pleurotus eryngii is hard, and it will soften after blanching with water first; 2. Don't pat flour, because flour is not as crisp as the shell formed by frying with raw powder; 3. When frying, you must first pour it into shape before putting it into the pot; 4. If you are not familiar with flower knife, you can cut it into pieces, and then change it into thin strips connected at the bottom, which is the way to deal with in that hotel in Shanghai, it's not easy I didn't think it was so beautiful~

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Song Shu Su Yu