Hibiscus flowers bloom(fu rong hua kai )

Hibiscus flowers bloom

Introduction:

"When prosperity fades and winter comes, hibiscus begins to bloom. Big flower plate, cluster into clusters, as if to rewrite the face of thin winter, quiet winter and hibiscus flowers, let the dark heart also bright. Grass carp, the most common ingredient, was used to make this dish. In this cold winter, let the mood beautiful. (*^__ ^*Thank you very much for your hard work. "

Production steps:

Step 1: prepare the raw material: a grass carp

Step 2: prepare accessories: carrot, celery, potato, tomato sauce, flour

Step 3: clean the grass carp and separate the fish meat and bone

Step 4: remove the rib spines of the fish

Step 5: Fish Fillet with oblique blade

Step 6: These are almost fish fillets for a flower

Step 7: Smash fish fillets with a rolling pin while dusting

Step 8: beat until the fillets are transparent

Step 9: when the oil pan is 50% hot, add the fish fillets

Step 10: deep fry until golden and remove

Step 11: spread it on a plate

Step 12: Microwave mash potatoes

Step 13: shred carrot and set aside

Step 14: wash the large leaves of celery

Step 15: knead the mashed potatoes to a moderate size

Step 16: put the fried fish on the mashed potato and form a flower. Decorate it with carrots and celery leaves and season it with tomato sauce. The hibiscus flower is ready.

Materials required:

Grass carp: one

Carrot: right amount

Celery: moderate

Flour: right amount

Tomato sauce: moderate

Potatoes: moderate

Note: 1, the method is very simple, that is to do step records, it looks like a very complex appearance. 2, when beating the fish fillets, you need to sprinkle powder while beating, you can knock the fish fillets very thin, not only like petals, but also very crisp. 3, with more than 3 or 4 jin grass carp, you can cut large pieces of fish fillets, and the dishes will be atmospheric and beautiful

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Fu Rong Hua Kai