[Main materials and auxiliary materials]
Pseudosciaena crocea1750g cooked diced chicken 25g
25g shrimp paste and 25g green beans.
25g diced cooked ham, onion10g.
25g diced egg cake, 50g sugar.
Jiu Shao 25g dry starch100g
25g of vinegar and 50g of wet starch.
3 grams of refined salt and 3 grams of cooked vegetable oil.
50g of vermicelli sauce (about 75g)
Monosodium glutamate 25g cooked lard 75g.
Clear soup 250g
[Cooking method]
1 yellow croaker is eviscerated, washed, pectoral fin and dorsal fin are cut off, cross thin lines and knife flowers are drawn on both sides of the fish body, 1g refined salt is applied, 10g Shaoxing wine is sprinkled for a little salting, and starch is pat dry. 2 Set the wok on high fire, add cooked vegetable oil and heat it to 70% heat. Put the yellow croaker in a wok, fry until golden brown, then dip it in a small fire until it is crispy outside and cooked inside, pick it up and put it on a plate.
3 Take another wok, add 25g cooked lard, heat to 60%, add 5g onion, add diced egg cake and chicken breast, stir fry, cook 15g Shaoxing wine, add 2g tomato sauce, white sugar, refined salt, shrimps, green beans, monosodium glutamate, clear soup and vinegar, and boil. [Key points] Deep-fried yellow croaker is colored with strong fire, soaked and fried thoroughly with low fire, with golden color, crisp outside and tender inside.
[Flavor characteristics]
"Colored yellow croaker" is a traditional dish in Ningbo and Zhoushan. Yellow croaker is delicious, plump and firm, cooked with ham, chicken and other excellent accessories, with rich taste and bright color.
Fried yellow croaker
[Main materials and auxiliary materials]
Pseudosciaena crocea 1 soy sauce 50g
1000g vinegar 60g
Mung bean 15g refined salt 15g
Water chestnut meat 15g egg yolk 2.
Onion10g dry starch 75g
Jiang Mo 5 grams of wet starch 30 grams.
5 grams of minced garlic and 2000 grams of cooked vegetable oil.
75g sugar (about 200g)
Jiu Shao 50 grams
[Cooking method]
1 The yellow croaker is disembowelled, eviscerated and washed, and the pectoral fin and dorsal fin are chopped off. Cut the fish on both sides with peony knife and sprinkle with 15g refined salt and Shaoxing wine. After a little underarm, apply egg yolk liquid and pat dry starch. Water chestnut meat, nail chips.
2 Set the wok on high fire, add cooked vegetable oil and heat it to 70% heat. Put the yellow croaker in a wok, fry until the skin is crisp, take it out and put it in a big waist basin. Start another fire, add 25g of cooked vegetable oil, add onion, ginger, garlic, green beans and water chestnut slices, stir-fry for a while, add 35g of Shaoxing wine, soy sauce, white sugar and 200g of boiling water, thicken wet starch with vinegar, add 50g of boiling oil, push evenly, and pour in quickly when bubbling.
[Process Key] Hook the second strand of starch and push it evenly with a spoon, it will bubble, the starch will be cooked and the juice will be bright. "Fried yellow croaker" is a traditional dish in Wenzhou. Hot fish covered with hot clams creaks and bubbles roll, which can enliven the atmosphere of the party. In the old days, it was called "Xiangtang cuisine", which was crisp and tender, sweet and sour.
Yellow croaker with scallion oil
[Main materials and auxiliary materials]
Pseudosciaena crocea 1 strip 750g sugar 5g
40g shredded onion, 20g soy sauce.
Onion bears 30g refined salt 1 5g.
Ginger 10g Shaoxing wine 30g
20g of ginger slices and 4g of monosodium glutamate.
2 grams of pepper and 80 grams of peanut oil.
[Cooking method]
1 Cut open the yellow croaker, gut it, wash it, and chop off the pectoral fin and dorsal fin. Carve a knife every 3 cm on both sides of the fish.
2 Put the wok on a big fire, scoop in clear water to boil, put the fish in it, add 15g onion, ginger slices and Shaoxing wine, and cover the pot after boiling. Switch to low heat and keep it slightly boiling. When the fish is tender and ripe, pick it up and put it on a plate. Mix shredded ginger, salt, Shaoxing wine 15g, soy sauce, sugar, pepper, monosodium glutamate, boiled fish soup 100g in a small bowl, pour it on the fish, and sprinkle with onion knots. Add peanut oil to the wok, stir-fry until 90% hot, and pour it on the shredded onion.
[Process Key] When making, we must master: 1. Mature heat conduction with water, exquisite seasoning and outstanding original flavor. So don't choose fish with insufficient freshness; Second, tender but not raw is the requirement of this dish. Once the fish is boiled in the pot, it will be cooked gently. If the fish is cooked, it will be cooked in the paste, and the temperature should be controlled accurately. If it is broken, it should be cooked in time. When it's over, the umami flavor will be gone, and the meat will burn as firewood and collapse. Third, the smell of onion is the flavor of this dish. When pouring onion oil, use boiling oil to burn the onion fragrance. Flavor characteristics: Yellow croaker is a warm migratory fish of different sizes, mainly distributed in the southern Yellow Sea, the East China Sea and the South China Sea. Pseudosciaena crocea, Pseudosciaena crocea, hairtail and squid are the four major marine economic fish in China. Large and small yellow croaker are similar in appearance, large yellow croaker scales are smaller, and small yellow croaker scales are larger. The tail handle of large yellow croaker is longer than that of small yellow croaker. The lower lip of Pseudosciaena crocea is longer than the upper lip, and the front end is round, while the upper and lower lips of Pseudosciaena crocea are as long and the front end is pointed. Its meat is tender, garlic cloves, and tastes fragrant and tender. "Yellow croaker with scallion oil" is a famous local dish in Wenzhou, which is famous for its three characteristics of freshness, tenderness and fragrance, and has won the favor of diners.
Rotting yellow croaker
[Main materials and auxiliary materials]
Net yellow croaker 400g monosodium glutamate1g.
4 eggs with bean curd skin 1
Coriander leaves 25g dry starch 1 5g.
Onion 15g vinegar 1 platter
Shaoxing wine 5g ketchup 1 platter
5g refined salt and cooked vegetable oil1000g.
5 grams of salt and pepper (about 75 grams)
[Cooking method]
1 Eggs are broken, and egg whites and yolks are separated. Peel the yellow croaker, cut it into 7cm strips, then cut it into 2cm wide pieces with a thickness of 1cm, add egg white, refined salt, 10g chopped green onion, monosodium glutamate, Shaoxing wine and starch and mix well.
2. Wet and soften the tofu skin with a wet towel, spread it flat one by one, tear off the side ribs, coat it with egg yolk liquid, put the mixed fish on four tofu skins, roll them into strips one by one, lift them with your hands a few times, and cut them into diamond-shaped pieces 5 cm long.
3 Set the wok on high fire, add cooked vegetable oil, heat it to 40%, put the fish pieces into the wok one by one, turn them from time to time, fry them until they are light yellow, and take them out with a colander. When the oil temperature rises to 50%, fry the fish pieces in a wok until golden brown, take them out and put them on a plate, sprinkle with pepper, salt and onion, and sprinkle with fragrant leaves around. Serve with vinegar and ketchup. [Key points] 1 It is best to steam the oil skin in a cage to soften it. Fish pieces need heavy oil, the first time they are shaped and colored, and the second time they are fried thoroughly. [Flavor Features] "Rotten yellow croaker with leather bag" is a traditional dish in Ningbo, with a history of 100 years. It's fried with netted yellow croaker on a soybean oil bag. This dish is golden in color, crispy in oil skin, fresh and tender in meat and full of flavor. It tastes better with vinegar and ketchup.
Yellow croaker soup
[Main materials and auxiliary materials]
Net yellow croaker 200g, chopped green onion 3g.
50 grams of tender bamboo shoots and 5 grams of onion.
25g cooked pork fat, Shaoxing wine 15g.
Cooked ham 10g refined salt 4g
Egg 1 monosodium glutamate 3g
Ginger juice10g broth 450g
Jiang Mo 3 grams of wet starch 60 grams.
75g cooked lard
[Cooking method]
1 Sliced croaker grows into 4cm, 2cm wide and 1cm thick slices, pork fat is cut into nail slices, tender bamboo shoots and cooked ham are cut into pieces, and eggs are scattered in the bowl.
2 Put the wok in medium fire, add 25g of cooked lard, add onion and Jiang Mo, stir-fry until fragrant, put the fish fillets in the wok, add Shaoxing wine, ginger juice, clear soup, bamboo shoots, refined salt and pork fat slices, boil, skim off the floating foam, add monosodium glutamate, wet starch, and pour 50g of egg liquid and cooked lard.
[Process Key] Thicken with wet starch, don't stir quickly with a spoon, open the top to bubble, and let the starch fully gelatinize, so that the juice will be very bright.
[Flavor characteristics]
The production of "yellow croaker soup" has a long history. According to the records in the Spring and Autumn Period of the Ten Kingdoms in Daoguang period of Qing Dynasty, there were "chilled soup" and "sea melon seeds" in tea shops and restaurants in Ningbo at that time. "Frozen fresh soup" is today's "yellow croaker soup". This dish pays attention to the original flavor of yellow croaker, which is soft, smooth and transparent, mellow and moist, and has a strong local flavor.
Tie the fish tube
[Main materials and auxiliary materials]
Pseudosciaena crocea 1 piece of water-borne mushrooms 50g.
1250g pig net oil 100g
50 grams of cooked ham and 25 grams of onion.
50g of cooked chicken breast, and 0g of tender ginger10g.
2 grams of monosodium glutamate, dry starch 15 grams.
Salt 35g wet starch 15g
Jiu Shao 15g cooked chicken oil 10g
Clear soup 50 grams
[Cooking method]
1 Cut open the yellow croaker, remove the gills and internal organs, wash it, cut off the head, spine and belly crotch, take the tenderloin with skin on both sides, cut it into 26 butterfly slices, spread it out with the skin down, apply refined salt, Shaoxing wine and monosodium glutamate, and dry the starch. Shred chicken breast, cooked ham, mushrooms, ginger and onion, put them on one end of the fish fillet one by one, then roll them into a tube, trim both ends, put them in a waist plate, and sprinkle with pig net oil. 2. Bring boiling water to a large fire, steam the fish in a steamer, remove the pig oil, stir-fry over medium heat, pour in the original soup, add clear soup for seasoning, thicken with wet starch, pour in cooked chicken oil, and pour it on the fish roll.
[Process key]
1 When fish tubes are stacked on the waist plate, the bottom of the plate is coated with oil.
2. "Tie the fish tube" has exquisite knife work and delicate heat.
[Flavor characteristics]
1 "Tie fish tube" is a traditional dish in southern Zhejiang.
2 "Use a fish tube", the dishes are golden and bright, oily and rolling, and the golden fish skin is tied around the waist like a golden belt.
I suggest you refer to the following website, there are many ways to do it ~