Raw materials?

750g of fresh mandarin fish, 30g of shrimps, 20g of cooked diced bamboo shoots, 20g of diced water mushrooms, 50g of refined salt12g, 50g of balsamic vinegar, 60g of green peas 15, 60g of dry starch, 35g of wet starch, 0g of scallion10g, and cooked lard/kloc-0. ?

Production process?

1, osmanthus fish mixed with cooking wine salt, dipped in dry starch; ?

2. Mix tomato sauce, pork soup, soft sugar, balsamic vinegar, cooking wine, wet starch and refined salt to make a sauce; ?

3. Turn the two fish fillets over, tilt the fish tail into a squirrel shape, lift the fish tail and put it in the oil pan, fry for 20 seconds to set, fry the whole fish in the oil pan until it is light yellow, pick it up, and put it in a plate to form a squirrel shape; ?

4. Heat the cooked lard with high fire, fry the shrimp, and then remove and drain the oil. Stir-fry the scallion until it turns yellow and fragrant, and take it out. Stir-fry minced garlic, diced bamboo shoots, diced mushrooms and green peas, add sauce, stir well, add cooked lard and sesame oil, then pour it on the fish and sprinkle with cooked shrimps.

/food/June 2004/17/content _1530298.htm

Steamed Mandarin Fish

Gourmet: Fujian cuisine

Features: fresh, delicious and natural. ?

Raw materials?

Mandarin fish (1, 500g), Kaiyang (6), water-soaked mushroom slices (2), winter bamboo shoots slices (45g), onion, ginger slices, yellow wine (12.5g), white sugar (12.5g), soy sauce and salt. ?

Production process?

1.？ Slaughtering Siniperca chuatsi, removing floating skin and internal organs, cleaning, putting into a boiling water pot, taking out, scraping, and putting into a plate with knives on both sides;

2.？ Pour sliced mushrooms, sliced bamboo shoots, Kaiyang, onion, ginger and lard (45g) onto the fish;

3.？ Add salt, sugar, wine, soy sauce, clear soup, steam in a cage, and take out onion and ginger.

Coral mandarin fish

Raw materials:

One stick of mandarin fish (about1750g), 50g of onion, 25g of ginger, 500g of vegetable oil (250g), 0/000g of starch/kloc-0, 200g of tomato sauce. 200 grams of white sugar, 50 grams of white vinegar, refined salt and yellow wine.

[Edit this paragraph] Method:

After washing mandarin fish, cut off the head and tail, take off two pieces of fish, with the skin facing down and the meat facing up, change the knife with a wheat spike flower knife, add onion, ginger, salt and yellow wine to taste together with the head and tail, and pat dry the starch for later use. Heat the pan to high fire, add oil, heat it to 80%, fry the fish head and tail until it is mature, then fry the fish body into coral shape, and package. Put it in a plate and put the head and tail in the shape of a fish. In another pot, add vegetable oil, Jiang Mo, sweet and sour tomato juice made of tomato sauce, white sugar and white vinegar, hook it into oil sauce, and pour it on the coral mandarin fish. .

[Edit this paragraph] Nutritional value:

Mandarin fish? -? Scientific name Siniperca chuatsi, also known as Siniperca chuatsi and Perch Gui. Taxonomically, it belongs to the order Perciformes. Among them, Capparis spinosa is the fastest growing. Sweet-scented osmanthus fish is rich and firm in meat, delicious in taste, rich in protein, and less in thorns, which can tonify the five internal organs and spleen ...?

Mandarin fish ribs?

Gourmet: Su cuisine.

First, raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc.

Second, production: the mandarin fish is removed from the head to the tail, the fish is chopped into mud, and ingredients and seasonings are added to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and fish tails, pat dry powder, fry in oil pan until slightly yellow, scoop up and drain oil, put it at both ends of the basin, then wrap fish stuffing on lotus root strips, dip bread crumbs in oil pan, fry until slightly yellow, remove and drain oil, and serve with tomato sauce, pepper and salt.

Shuipu osmanthus fish

Water-paved osmanthus fish

1, materials: a sweet-scented osmanthus fish, white radish, broccoli, Japanese tofu, tomatoes, soup stock (made of old chicken and stick bone), salt, monosodium glutamate, pepper, chicken essence and garlic cloves.

2, the production process: the first step: live osmanthus fish cleaning, internal organs, scales. Cut off the fish head and tail for later use. Step 2: Remove the fishbone, and then cut the fish fillet evenly and carefully into thin slices with a thickness of about 1mm, a length of 3cm and a width of 2.5cm. Step 3: Peel the white radish, cut it into four uniform strips longitudinally, then cut the radish strips into 1 mm thick slices and cook them in boiling water. Then take it out and spread it evenly at the bottom of the oval container with a certain depth. Step 4: Marinate the fish fillets with salt, monosodium glutamate, cooking wine and pepper for about 3 minutes. Then press the marinated fish fillets on the paved white radish. The package should be even and the shape should basically follow the fish. Step 5: Cut the cut fish head from the bottom, but don't cut it off. Let the fish mouth open upward, keep the posture unchanged, and steam it in the pot with the fish tail. Step 6: Put the steamed fish head vertically on one end of the fish fillet and the fish tail vertically on the other end, and then put the tomato slices, Japanese tofu blocks and broccoli on the edge of the container.

3. Tip: The container for fish is preferably a stainless steel container with a lid. How to eat: Boil the stock and put it in a container for later use. When eating, pour the stock into the container and cover it. Put two pieces of alcohol at the bottom and you can eat it in about 3 minutes. Taste of dishes: the fish fillets are thin, smooth and tender, the soup is fresh and thick, and the salt is moderate. Nutrition: Osmanthus fragrans is rich in protein, and its meat is tender but not old. This method can effectively retain the nutrition of fish. In addition, Japanese vegetarian dishes such as tofu, tomatoes, white radish and broccoli are evenly matched and have a unique flavor.

Peach kernel mandarin fish

Iron plate mandarin fish

[Edit this paragraph] A practice

Raw materials:

750g mandarin fish, coriander 15g? 5 grams of green pepper, 5 grams of red pepper, 50 grams of onion, 3 grams of ginger, 3 grams of garlic, 3 grams of onion and 300 grams of iron plate juice.

Exercise:

1. Wash mandarin fish, replace it with peony knife, marinate it with refined salt, monosodium glutamate and pepper, and pat the starch.

2. When the oil in the wok is 40% hot, the pink mandarin fish will be smooth and cooked, and then blanched in a boiling water pot to remove the excess oil.

Put the iron plate on the fire until smoke comes out, take it down and put it aside.

4. Spread the onion on the tin foil, then put the mandarin fish, wrap it and put it on the iron plate immediately.

5. Pour the iron plate juice on the mandarin fish and decorate it with shredded green and red peppers and coriander leaves.

Another way to do it.

Materials: 1 live mandarin fish (about 750g), 25g coriander, tinfoil paper 1 piece, about 20cm square. ?

Seasoning: salad oil 250g, sesame oil and soy sauce 15g, spicy girl sauce 30g, chicken essence 5g, sugar 5g, tomato sauce 15g, dried pepper 4g, onion ginger 10g, cooking wine 15g, and wet starch 20g.

1. The scales, gills and internal organs of Siniperca chuatsi are removed, and the spine is removed from the back. Two pieces of meat are connected with the tail. Add salt, monosodium glutamate, sugar, dried pepper, chopped green onion, Jiang Mo, cooking wine and soy sauce, and marinate for 15 minutes. Wash coriander for later use. ?

2. Put the marinated fish in 60% hot oil and fry slowly until both sides are hard. Add Chili sauce, tomato sauce, cooking wine and chicken essence and cook for 5 minutes to taste. Pour it on tin foil, drizzle with sesame oil and add coriander. ?

3. Wrap the tin foil into a square, put it on an iron plate and heat it with a small fire until the tin foil bulges.

Features?

The fish is tender and tender, and the food is interesting.

Guiyu porridge

Ingredients: mandarin fish1(400g), water-soaked mushrooms 50g, rice 200m, shredded ginger 3g, chopped green onion 6g, cooking wine15ml, refined salt 2g, monosodium glutamate 3g and sesame oil 3g.

Methods: ① Slaughter Siniperca chuatsi, descaling,

Gills and meat are dirty, washed and cut into large pieces; Remove the pedicels of water-soaked mushrooms, wash them and cut them into small pieces; Wash the rice and set aside.

(2) Add a proper amount of water to the pot, add mandarin fish, mushrooms, rice, shredded ginger, chopped green onion, cooking wine and monosodium glutamate to cook porridge, and then add monosodium glutamate and sesame oil when cooked.

Daily 1 dose, taken twice for 7- 10 days.

Efficacy: mandarin fish has the effects of invigorating qi and nourishing blood, invigorating spleen and regulating stomach, and relieving fatigue. People with diabetes often eat mandarin fish, which can supplement the body's demand for nutrition.

Indications: diabetes.