Colorful fish and rice(bin fen yu mi )

Colorful fish and rice

Introduction:

"I've been diving in this website for a year. I've met many friends and learned many new dishes. I often see all kinds of competitions, but because there is no camera, and there is no good level of photography, I can only participate in the voting. Well, now I can't sit still. Although I can only take pictures with my mobile phone, I still want to share my cooking experience with you. My debut, my debut, I'm coming!! Good to hear or see, this dish is suitable for Kwai Fu to come back to fry. It mainly uses fish and corn. It is also called pedal fish, ox tongue fish, sole and half smooth tongue sole. It is a kind of high quality marine fish with high meat yield and delicious taste. Its fat contains unsaturated fatty acids, which has the effect of anti atherosclerosis. It is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, the enhancement of memory and the protection of vision. So longliyu is especially suitable for office workers who face computers all day in the office. Omega-3 fatty acids in the fish can inhibit the free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of lens inflammation. That's why it's a magic weapon to protect the eyes. In particular, it is worth mentioning that the dragon fish has only the middle spine, less spines, more meat, almost no fishy smell, and it is extremely convenient to operate. The following is a detailed introduction of this colorful fish and rice method

Production steps:

Step 1: prepare the ingredients, 1 longliyu fillet, 1 can of sweet corn, a little green beans and sausage.

Step 2: cut the fish fillet into diced corn.

Step 3: add the right amount of cooking wine, salt, chicken essence, black pepper and dry starch, sizing and mixing. Marinate in refrigerator for half an hour.

Step 4: bring the water to a boil, add the green beans and cook for 1 minute.

Step 5: likewise, blanch the corn.

Step 6: blanch the green beans and corn in a bowl.

Step 7: pour out the blanched water and dry it, then pour in the right amount of oil.

Step 8: when the oil is 60% hot, add the marinated diced fish and stir fry.

Step 9: when the fish starts to turn white, add corn, green beans and diced ham and stir fry together. Add appropriate amount of salt, chicken essence and sugar before leaving the pot.

Step 10: this colorful fish and rice is finished. It tastes delicious, sweet and glutinous.

Materials required:

Longliyu fillet: 100g

Canned sweet corn: 425g

Sweet green beans: 30g

Sausage: 1

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Black pepper: right amount

Cooking wine: moderate

Starch: right amount

Note: 1. Fish fillet sizing can make the fish more tender and not loose, adding black pepper can increase the flavor and remove the fishy smell. 2. Corn blanching can remove the rust smell of canned food, and the boiled corn and green beans can shorten the frying time of fish, making the fish more tender. 3. Corn is made of sweet corn kernels, which taste more sweet and waxy. 4. Identify 60% heat of the oil. Put your hand in the pot to feel the temperature of the oil. It doesn't smoke, but you can feel the heat obviously. 5. The fish is easy to cook, so the whole frying process should be fast, and it can be out of the pot within 3 minutes.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bin Fen Yu Mi