Operation: 1, Toona sinensis bud 100g, washed and dried, slightly salted with salt water, squeezed out water, shaken with a layer of dry starch and flour, and stirred with eggs, oil and salt into a paste.
2. light the pot. When the vegetable oil is 60% hot, dip the Toona sinensis buds with chopsticks one by one with a layer of egg powder paste, put them in an oil pan, and fry until golden brown (fry them in several batches to keep the oil temperature uniform). When the oil temperature rises to 80%, pour into the oil pan and fry until crisp. Take it out and put it on a plate. Eat with pepper and salt.
Operation: 1, Toona sinensis bud 100g, washed and dried, slightly salted with salt water, squeezed out water, shaken with a layer of dry starch and flour, and stirred with eggs, oil and salt into a paste.
2. light the pot. When the vegetable oil is 60% hot, dip the Toona sinensis buds with chopsticks one by one with a layer of egg powder paste, put them in an oil pan, and fry until golden brown (fry them in several batches to keep the oil temperature uniform). When the oil temperature rises to 80%, pour into the oil pan and fry until crisp. Take it out and put it on a plate. Eat with pepper and salt.
Raw materials to be prepared:
Tender celery heart 1 50g, clean fish 200g, egg white 20g, refined salt 3g, cooking wine15g, monosodium glutamate10g, oil 20g, shredded ginger 5g, wet starch 20g, shredded onion10g, and broth 80g.
Exercise:
1. Wash celery heart, cut it into inches, cut herring into 6 cm long filaments, add 20 g of egg white, 0.5 g of 65438+ refined salt and 20 g of wet starch, and mix well to form a good slurry.
2. Put the saucepan on the fire, heat it, add lard, when it is 30% hot, add shredded fish, gently slide it with chopsticks until it is cooked, then pour it into a spoon and drain the oil.
3. Leave a small amount of oil in the pan, add shredded onion and ginger into the wok, add celery and stir-fry until it is 50% hot, add refined salt, monosodium glutamate and broth to taste, then add shredded fish, cooking wine and wet starch to thicken, pour in sesame oil, turn the frying spoon and take out the pan.
Features:
The shredded fish is delicious, and the celery is crisp and delicious.
The name of the dish [Northeast Cuisine]-Soft Fried Fish
raw material
Clean fish150g, chopped green onion and Jiang Mo15g, Shaoxing wine10ml, 2g of refined salt, 3g of monosodium glutamate and sesame oil, 50g of old flour fertilizer and 0g of dry noodles100g.
manufacturing process
1. Cut the fish into 30% thick chunks, then cut into strips two inches long and three minutes wide, put them in a bowl, add chopped green onion, Jiang Mo, Shaoxing wine, refined salt, monosodium glutamate and sesame oil, and marinate;
2. Put the old flour fertilizer into a bowl, add water and stir, add dry flour and clear water, stir into a thick paste, and ferment at 30 degrees Celsius. At the beginning of the paste, a small amount of alkali is added, then peanut oil is added and stirred evenly;
3. Put the lard into the pot and simmer until it is 50% hot. Dip the marinated fish strips in batter one by one, and then fry them in a colander. When the batter on the fish swells and turns golden yellow when heated, remove the dripping oil, remove the paste residue outside the fish strips and serve on a plate.
The dish is spicy bean fish.
Its cuisine is northeast cuisine.
trait
raw material
Carp 1 strip, 4 slices of ginger, appropriate amounts of onion, garlic and red pepper, 2 spoonfuls of bean paste, appropriate amounts of wine, sugar, corn starch and tomato juice.
manufacturing process
1. Wash carp and cut both sides of the fish three times. 2. Heat the oil to 80%, slide the fish down, fry until golden on both sides, and serve. 3, burn a red pot, saute shallots, ginger, garlic, add fish, add bean paste, wine, seasoning, cook for five minutes, and then use raw flour to eat.