Its cuisine is Zhejiang cuisine.
Sichuan-style pork is characterized by bright red color, soft and fragrant meat slices, fat but not greasy, salty and slightly spicy, and fresh and fragrant.
raw material
Ingredients: grass carp seasoning: Pixian watercress, douchi, sweet noodle sauce, soy sauce, cooking wine, monosodium glutamate, eggs, bean powder, green garlic, salt, edible oil, sugar, etc.
manufacturing process
1, Pixian watercress, and Douchi are respectively chopped for later use, and green garlic is cut into sections. 2. The grass carp is slaughtered and washed, the meat is boneless and cut into large thick slices, and the bottom taste is cooking wine and salt. 3, eggs, soybean powder into egg soybean powder. 4. Cook the cooking oil in the pot. When it is ripe, put the fish fillets wrapped with egg bean powder into the oil pan, fry them and take them out. Leave a little oil in the pan, add watercress, stir-fry, add lobster sauce, sweet noodle sauce, a little soup, sugar and monosodium glutamate, stir-fry the fish fillets to the highest color, add green garlic, light the fuel and put them in the pan to eat. Note: when frying fish, the oil temperature should not be too high, the meat quality will be old, the oil temperature is too low, and the shape is not good, just like a lamp.
Diced coral fish
Its cuisine is Zhejiang cuisine.
Featuring crispy spines and fresh diced fish.
raw material
150g clean grass carp and 250g jellyfish head. Salt 5g, monosodium glutamate 2g, Shaoxing wine 13g, sugar 3g, onion 20g, egg white 1, wet starch 25g and cooked lard 500g.
manufacturing process
Remove impurities from jellyfish, rinse repeatedly, cut into pieces with a square of 4cm, cut grass carp into cubes with a square of 1.5cm, add Shaoxing wine, refined salt and egg white, and stir well, then add wet starch. Then use Shao wine, salt, sugar, monosodium glutamate, clear soup and wet starch to make a thick juice for later use. Put the wok on the fire, add water and bring to a boil. Add jellyfish and drain. Then take the oil out of the pan, cut out the diced fish, take it out and drain it when the oil is white, leave the bottom oil in the pan, put the tempering on it, fry the onion, cook the sauce, immediately pour in the jellyfish and diced fish, and finally pour in the oil.
Fried fish with three vegetable oils.
All the cuisines they belong to
The special fish is fresh, tender and delicious.
raw material
A live grass carp (about 750g). Onion, ginger, shredded red pepper and coriander each 10g, and a little cooking wine, salt, sugar, monosodium glutamate, soy sauce, stock and peanut oil.
manufacturing process
1. Wash grass carp, put it in a boiling water pot for 5-8 minutes, and then put it in a fish dish. 2. Put a little oil in the pot. When the oil is hot, add onion, ginger and red pepper to stir fry until fragrant, then add a little soup, add salt, monosodium glutamate, soy sauce and sugar, adjust the taste and put it in the fire for later use. 3. Put the onion, ginger, coriander and pepper on the fish, heat the wok with oil, and pour the prepared juice around the fish.
Fish with vinegar pepper
Its cuisine is Zhejiang cuisine.
Fish is tender, tangy, sour and spicy, and can relieve boredom. Suitable as the last soup for family dinner. Taking grass carp and mandarin fish as raw materials, the taste is equally delicious.
raw material
Material: 1 live carp (about 500-750g). Seasoning: cooking wine 10g, monosodium glutamate 2g, salt 5g, shredded onion, ginger juice, pepper, white vinegar, lard and coriander, and soup stock 500g.
manufacturing process
1. Slaughter live fish, remove scales, gills and viscera, wash them, cover them with The Lancet, and then wash away the blood with boiling water. 2, the pot is on fire, add lard, broth, cooking wine, ginger juice, salt, add boiled fish after boiling, cook for about 5 minutes, add monosodium glutamate, white vinegar, pepper, then remove the fish and put it in a soup bowl with shredded onion and coriander on it. Pass the fish soup and pour it into the soup bowl.
Korean fish sticks with dishes
Its cuisine is Zhejiang cuisine.
The characteristic fish sticks are milky yellow, with crisp shell and tender, crisp and fragrant meat.
raw material
150g clean grass carp and 5 egg whites (about 125g). 2.5g of refined salt, 0.5g of monosodium glutamate, 25g of cooking wine, 25g of ginger juice, 5g of pepper, 25g of dry starch, 25g of wet starch, 30g of sweet noodle sauce, salt and pepper 10g.
manufacturing process
Cut the fillets into strips with a length of 4 cm and a thickness of 0.8 cm, add refined salt, monosodium glutamate, cooking wine, pepper and ginger juice, mix well and color. Egg whites are foamed for use. Put the wok in medium heat, add lard, and at the same time, gradually add wet starch and dry starch into the egg bubble and stir it into an egg bubble paste. When the oil temperature reaches 40% heat (about 88℃), drag the fish sticks into paste, fry them one by one in an oil pan until hard, keep the temperature stable, turn them with a spoon, soak them until they are milky yellow and cooked, take them out, drain the oil and put them on a plate. You can dip it in sweet noodle sauce and salt and pepper when eating.
Fish balls with vegetable names
Its cuisine is Zhejiang cuisine.
The special fish is big, tender, fragrant, fresh, oily and slippery.
raw material
A live grass carp (weighing about1250g). 20 grams of cooked ham, one mushroom with water. Salt 1 1g, monosodium glutamate 2.5g, Shaoxing wine 15g, ginger juice 15g, onion 5g, cooked chicken oil 10g and cooked lard 20g.
manufacturing process
Cut the fish clean, take two halves from the tail along the back, remove the belly fish, peel off the skin of the fish, peel off the red tendons, take about 425 grams of clean fish, slice it, wash it, put it on a chopping board and beat it into mung bean-sized particles with a double knife, put it in a bowl, add 500 grams of clean water and 9 grams of refined salt, stir in the same direction until the fish becomes sticky, see fine bubbles, and soak it in the shade. Ham is 6540. Add cooking wine, cooked lard, ginger juice, minced ham and monosodium glutamate 1.5g and mix well. Take a wok, put it into half a pot of cold water, then grab the minced fish with your left hand, make a fist gently, so that the minced fish will be squeezed out of the tiger's mouth, and then drop it into the pot one by one with your right hand to form a fish circle with a diameter of about 4 cm. Then move the pan to medium heat and heat it gradually. If the water is slightly boiling, add cold water, skim off the floating foam at any time, and gently turn it with the back of the spoon until the fish balls are jade white. Move the pan to low heat for 5 minutes, then to high heat, and then take it out when the soup in the middle is lifted. Take a bowl of lotus leaves, add 2g refined salt and 1 g monosodium glutamate to adjust the taste, put fish balls and soup into the pot, cover with ham and mushroom slices, add shallots, and pour in cooked chicken oil.
Three-silk fish rolls with dishes.
Its cuisine is Zhejiang cuisine.
Features Fish rolls are neat, tender, smooth and delicious.
raw material
250g pure grass carp. 50g of water-soaked mushrooms, 35g of cooked ham and 50g of cooked bamboo shoots. Salt 2g, monosodium glutamate 1g, Shaoxing wine 10g, cooked lard 10g, onion 10g, ginger slices 5g, ginger juice 5g, dry starch 5g and wet starch 5g.
manufacturing process
Slaughter grass carp, cut two pieces of fish along the spine, and put one piece on the chopping board to make 12 butterfly slices with oblique blades. Spread it flat on the chopping board with the skin facing up, and sprinkle 5 grams of Shaoxing wine and ginger juice. Then pat the dried starch one by one. Slice ham, cooked bamboo shoots and mushrooms into shreds slightly longer than the width of fish fillets. Cut the onion into the same length, put it neatly on the fish fillet and roll it tightly into a fish roll. Take a waist plate, apply a layer of cooked lard, add a few drops of water, arrange the fish rolls neatly in the plate, put them in a steamer and steam them with strong fire, take them out and pour out the original juice for later use. Put the casserole on a medium fire, and when the cooked lard is heated to 50% (about 1 10℃), add sliced onion and ginger, stir-fry until fragrant, pour in the original juice and clear soup, boil, take out onion and ginger, add refined salt, Shaoxing wine and monosodium glutamate, thicken with wet starch, and add cooked lard and push evenly.
Fish roll with scallion oil and walnut
Its cuisine is Zhejiang cuisine.
The special fish roll has crisp shell, golden color and crisp filling with sesame oil.
raw material
Clean grass carp back meat 250g. 75g pork suet, salted walnut kernel 125g, and one egg (weighing about 50g). 5g of refined salt, monosodium glutamate 1g, Shaoxing wine 10g, 20g of bread crumbs, 20g of dry starch, salt and pepper 1 plate, cooked vegetable oil 1000g (70g of actual oil) and 50g of onion.
manufacturing process
Cut grass fish into 20 butterfly slices and pat dry powder. Dice the salted walnut kernel and pork fat. Cut the onion into powder and put it in a bowl, add monosodium glutamate and salt and mix well to make stuffing, then squeeze into 20 balls, then put them on the fish fillets one by one, tightly roll them into cocoon-shaped fish rolls and put them on a plate for later use. Knock the eggs into a bowl and break them up, add dry starch to make a thin paste, put them in fish rolls and hang them evenly, then roll them on bread crumbs one by one, fry them in hot oil one by one, take them out when they are dark yellow, put them on a plate, and take them with pepper and salt.
White sauce fish
Its cuisine is Zhejiang cuisine.
The special juice is white and bright, with clear color, fresh, salty and smooth, and has the taste of crab meat.
raw material
A grass carp (weighing about 750g). 25g of cooked chicken breast, water-soaked mushrooms 15g, 25g of cooked ham, 25g of egg yolk cake and cooked peas 15g. 5g of ginger slices, 1 root onion, 2.5g of onion segments, 2.5g of refined salt, 1 .5g of monosodium glutamate,1g of pepper,10g of wet starch,15g of cooked lard,10g.
manufacturing process
Clean the fish, divide it into male and female pieces, and cut off the fish teeth. Cut ham, chicken, cake and mushrooms into diced nails for later use. Put about1000g of water in the pot and bring to a boil. Put the fish fillets, first put the male fish fillets, then put the female fish fillets, with the fish heads aligned and the skin facing up. Let the pectoral fin float, add the onion and ginger slices, cover the pot, cover the pot when boiling, skim the floating foam, turn over the pot, and continue to cook for about 3 minutes. Remove the onion and ginger, remove the fish, drain the water and put it in a long waist plate. Heat lard in another pot, stir-fry onion, add Shao wine, add 200g of original fish soup, remove onion, pour ham, diced chicken, cakes, mushrooms, peas and other seasonings into the pot, add refined salt and monosodium glutamate, dilute with wet starch, and drizzle with chicken oil.
Boiled dishes.
Shanghai food
Famous dishes with Shanghai flavor. Braised herring tail (that is, paddling). The craft of this dish is very particular, and it is difficult to turn the fish tail over every time.
raw material
500g of shredded green garlic from grass carp tail, 5g of sugar starch, 50g of soy sauce, 4g of ginger, 2g of sesame oil, 2g of pepper, 2g of wine, 3g of refined salt and 80g of oil.
manufacturing process
Wash the tail of grass carp, cut it into 4 small pieces and marinate it with soy sauce and sugar for 3 minutes. Heat oil in a pot, add onion, ginger and fish with Chinese sauerkraut, quickly turn the fish over, cook with wine and sugar until the fish is cooked, add starch and water,
Pour thicken from the periphery of the pot, then pour some sesame oil out of the pot, and sprinkle with shredded onion and garlic after serving.