Sliced fish with lettuce(wo sun liu yu pian )

Sliced fish with lettuce

Introduction:

"The spring diet should be light, fresh and tender seasonal dishes, and reasonable meat and vegetable collocation. Today, to make a delicious sliced fish, the method is the same as that of Shandong cuisine, but there are some lettuce slices and spring bamboo slices in it. In this dish, protein, vitamins, dietary fiber and so on are included, eating meat and vegetables with more balanced nutrition. The practice of "sliced fish with lettuce" is as follows; "

Production steps:

Step 1: fish paste; put a little pepper into the fish.

Step 2: then add salt and monosodium glutamate and stir well.

Step 3: finally, put some corn starch into the bag and set aside.

Step 4: bring the soup to a boil, add the bamboo shoots and blanch them for one minute. Remove and set aside.

Step 5: then put in the prepared fish fillets and blanch them. After the fish fillets change color, take them out and set them aside.

Step 6: put a little water in another pot, pour in the lees and mix well.

Step 7: seasoning the soup with 2G salt and 1g monosodium glutamate.

Step 8: mix a little pepper and 15g sugar.

Step 9: after the flavor is adjusted, pour in the blanched fish fillets and ingredients and bring to a boil.

Step 10: after the soup is boiled, thicken it with appropriate amount of starch.

Step 11: after the sauce is gelatinized, pour in a little scallion oil and remove.

Step 12: add a little decoration to the code plate and serve.

Materials required:

Fish fillets: 180g

Lettuce slices: 100g

Bamboo shoots: 50g

Rice wine lees juice: 40g

Salt: 2G

Sugar: 15g

MSG: 1g

Onion oil: right amount

Starch: appropriate amount

Note: this dish features beautiful color, rich grains, smooth and tender fish fillets, crisp and tender ingredients, delicious taste and rich nutrition. Warm tips: 1. How to make lees juice: put the bought bagged lees into a bowl, cover the bowl with plastic film or cover, steam for 5 minutes, take them out and cool them. After cooling, open them with twice Shaoxing yellow rice wine, pour them into a bag sewn with three layers of gauze, put a container under them, hang the bag so that they can naturally filter out the lees juice, and then remove the filtered lees juice Put the lees in a bottle and keep them in cold storage. You can take them when you use them. Generally, half a jin of sliced fish can be made with 40-50g of lees. 2. The sliced fish can be sliced with water or oil. For health, I often use the method of slicing to make it. It tastes tender and less oil, especially suitable for the elderly or friends with high blood fat. 3. It's very easy to make this dish as long as it has filtered lees. The traditional taste is slightly sweet, but for the sake of health, you can also put less sugar. It's salty and sweet, and tastes good. Big fry spoon of this private food "lettuce sliced fish" is ready, for your reference!

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Wo Sun Liu Yu Pian