Cuisine and efficacy: Shanghai cuisine school-age children's recipes for clearing heat and removing fire

Technology: slippery

Materials for making bamboo shoots and bream slices;

Ingredients: 750g of Tang Yan fish.

Accessories: ham 15g, egg white 25g, bamboo shoots 120g, starch (broad bean) 10g, auricularia auricula (water-soaked) 10g, and pea seedlings 20g.

Seasoning: pepper 1g, sesame oil 10g, ginger juice 5g, onion juice 8g, cooking wine 5g, lard (refined) 60g, salt 2g, monosodium glutamate1g.

Characteristics of Sun Chun Tang Yan Film;

Tang Yan is fat and tender, and bamboo shoots are crisp and fresh.

Slicing method of bamboo shoots and pond fish: remove the scales, gills, viscera and head of live pond fish, remove the spine to form two fish slices, and remove the bones of belly fish. Cut each fish into two pieces, rinse with clear water, drain and put into a plate; Add onion ginger wine, refined salt and monosodium glutamate into the fish and marinate slightly; Then add egg white and dry starch, mix well and size, and let stand for a while; Blanch bamboo shoots in a boiling water pot, and then cut into willow-like slices; Selective cleaning of water-borne bacteria; Put 25ml of onion ginger wine juice, refined salt, monosodium glutamate, pepper, water starch and clear water into a bowl to make a thick juice; Put the wok on a big fire, put the cooked lard in the oil pan, heat it to 30% to 40%, disperse the fish fillets in the wok, gently pick them up with iron chopsticks, and immediately pour them into a colander to drain the oil when they are milky white; Leave the bottom oil in the pot, stir-fry the bamboo shoots slightly, then add the fungus, bean sprouts, cooked ham slices and fish fillets, add the prepared sauce, stir-fry evenly, add the cooked lard, turn out the luster, and pour in the sesame oil. The key to making fish fillets in bamboo shoot pond: each fish fillet is cut into two pieces and washed with clear water to make the dishes white and tasteless; Put the fillets into the pot several times and gently pick them up with iron chopsticks to avoid adhesion and keep the fillets intact.