Big white fish is fresh and tender, fragrant and refreshing. Along the coast of Xingkai Lake, there is a method of stewing white fish in the lake. Clean the live fish by caesarean section, put it into the pot, add the lake water, stew for 30 minutes, add salt, pepper and coriander foam. Its meat is fresh and tender, and its soup is as white as milk and exquisite. There is also a traditional way to eat. First put the white fish in a pot and steam it for 20 minutes, then take it out of the pot, remove the bone spurs, and dry it in the shade for two days, and the meat will become filiform. When eating, put it in a pot and steam it for ten minutes. There is a special taste called "crab meat".
Sweet and sour yellow river carp
Materials: A live Yellow River carp (weighing about1000g). Salt 5g, Shaoxing wine 20g, onion 20g, ginger15g, pork soup150g, wet starch 20g, garlic 20g, soy sauce10g, sugar 50g, vinegar 20g and peanut oil 750g (actual oil consumption/kloc-0.
Features: golden color, crisp outside and tender inside, sweet and sour marinade, which is deeply loved by eaters.
Gourmet: Jiangsu
Operation: Slaughter and clean the live carp, cut off eight knives (to the bone) on both sides of the fish, put them in a plate, and add refined salt, Shaoxing wine and onion ginger to marinate slightly. Set the pot on high fire, and when the peanut oil is put to 70% heat (about 175℃), mix the water starch into gouache paste, put the fish in the pot, fry until golden brown, take it out, knead the fish, put it in 80% heat (about 200℃), fry until dark yellow and crisp, and take it out and put it in a long waist plate. At the same time, fry the fish, add a little peanut oil, stir-fry chopped green onion, Jiang Mo and minced garlic, add soy sauce, white sugar and pork soup to boil, thicken with balsamic vinegar, and pour the hot peanut oil on the fish, and serve.
Emerald salmon roll
Raw materials:
1. Salmon meat 300g, 2 pieces. 240 grams of lettuce, 3 pieces. 50g bamboo shoots, 4. Ham sticks, 5. Leek, 6. Salt, 7. Pepper and eight. Broth.
Exercise:
1. Slice the salmon and marinate it with seasoning.
2. Marinate the salmon fillets, roll them into bamboo shoots and ham strips, and tie them with hot and soft leeks.
3. Soak the salmon rolls in tender oil, cook the oily wheat dishes with broth, and then put them around the plate.
4. Put the salmon roll in the middle of the plate and serve it.
Healthy language
Salmon is rich in fat-soluble vitamins, while lettuce and winter bamboo shoots contain minerals, cellulose, vitamins A and C,
It can regulate body functions and is beneficial to the digestion of various protein, sugars, lipids and cholesterol in the body. Moderate consumption
Can promote brain health, promote intestinal digestion and help metabolism.
The name of this dish is green strong red scale fish.
Shandong cuisine menu
Main fish
practice
A light taste
Cai Cheng hot dishes
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Main materials and auxiliary materials
250g of live red scale fish, 2g of soy sauce, 3g of refined salt, 5g of vinegar, 0.5g of pepper, 3g of Jiang Mo, 300g of Shaoxing wine10g, 300g of clear soup, 3g of monosodium glutamate and 0g of pepper10g.
Cooking method
1. Cut open the belly of the fish with a sharp knife, take out the internal organs, rinse them clean, then cook them in a boiling water pot, take them out and put them in a soup bowl, and sprinkle with pepper.
2. Stir fry on the fire with a spoon, add clear soup, add soy sauce, pepper, Shaoxing wine, refined salt and monosodium glutamate, bring to a boil, skim off the floating foam, and pour into a soup bowl with red scale fish. Mix vinegar and Jiang Mo into ginger vinegar juice and put it in a small dish.
Process key
1. When fishing, the water must be boiled and fished out when it is cooked. Not suitable for aging.
2. Jiang Mo should be cut into small pieces, and the pepper in the soup can be removed.
Flavor characteristics
1. Red scale fish is a kind of precious wild fish, and it is also a unique species of Mount Tai. It was originally called Huang Chi fish, also known as Shiphosphorus fish. The wings of this fish have red edges, shiny scales are called red scales, and blue-black scales are called green-red scales. "Taishan Medicine" records: "All the famous streams in Taishan produce frozen fish, but they are not as good as Black Dragon Pool. This fish is named after scratching its head and liking frost. " This kind of fish grows slowly and has a small number. Generally, it can only grow to the thickness of fingers. In summer, when exposed to the sun on a stone plate, the fish turns into oil, leaving only a pair of bone spurs.
This dish has no fishy smell, tender meat, fresh soup and rich nutrition.
Practice of Songjiang perch
Food ingredients
Bass meat, diced winter bamboo shoots, cooked chicken breast, cooked ham meat, sesame oil, Shaoxing wine, onion, ginger, cooked lard, wet starch, refined salt, chicken soup.
Gourmet practice
1, boneless diced bass; Diced bamboo shoots are cooked in boiling water.
2, wok fire, add cooked lard to 50% heat, stir-fry ginger, pour diced fish, burn Shao wine, add chicken soup, diced bamboo shoots, salt, thicken the soup with wet starch, pour a little sesame oil into the soup plate, sprinkle with cooked chicken and cooked ham.
Gourmet special
The color is white with red spots, the soup is thin and greasy, the meat is tender and delicious, and the aftertaste is endless.