Cuisine and efficacy: Fujian cuisine, prescription for nourishing liver, prescription for tonifying deficiency and nourishing, prescription for malnutrition and prescription for hypertension.
Taste: frying and roasting process: crispy fish roll making material: main ingredient: grass carp 300g.
Accessories: 50 grams of fat, 50 grams of winter bamboo shoots, 50 grams of mushrooms (fresh), 70 grams of duck eggs, 30 grams of wheat flour, and 0/00 gram of dried bean curd.
Seasoning: 60g green onion, ginger 15g, 4g salt, cooking wine 10g, 2g monosodium glutamate, 2g pepper and 50g peanut oil.
Teach you how to make crispy fish rolls, how to make crispy fish rolls 1. Slaughter grass carp, remove scales and viscera, slice the meat clean, and cut it into strips 5 cm long and the thickness of chopsticks;
2. Cut the fat into 5cm filaments;
3. Peel the winter bamboo shoots, wash them and cut them into 5cm filaments;
4. The mushrooms are pedicled, washed and cut into 5 cm filaments;
5. Cut the scallion and ginger into 5 cm long filaments;
6. Grass carp strips, shredded fat, shredded winter bamboo shoots and shredded mushrooms are seasoned with refined salt, cooking wine and monosodium glutamate;
7. Cut the 6 cm square dried bean curd skin into 12 pieces;
8. Egg batter made of egg liquid and flour;
9. Each piece of bean curd is coated with a layer of egg batter, wrapped with several shredded fish, shredded winter bamboo shoots, shredded mushrooms, shredded fat, shredded onion and shredded ginger, and rolled into 12 roll;
10. Put the pot on medium fire, and when the peanut oil is burned to 50% heat, fry the pot involved until it is golden yellow and pick it up;
1 1. When the oil temperature rises to 70%, fry it again, take it out, put it on a plate, and serve with coriander.
Tips for making crispy fish rolls: Because of the frying process, 500 grams of peanut oil should be prepared.
When a man cooks, he actually implies the following points to others in the most straightforward tone: exquisite, comprehensive, tasteful and loving life. At the same time, in the eyes of the woman who loves him, this will be the most unquestionable interpretation and proof of the word happiness. How to make sweet and sour fish rolls is a dish that tests men. If you love her, let her cook. How many kinds of sweet and sour fish rolls do you know? Hurry up and make up lessons in the catering industry. If women can do it, men will never lose! Sweet and sour fish rolls are very common. This dish is not only delicious, but also tastes of love. This sweet and sour fish roll is today's recommendation! There is nothing special about the practice of sweet and sour fish rolls. At the weekend, according to the taste of family members, it is a wonderful thing to spend some time and use your own experience to cook a dish for your family that you usually don't have time to try!
Dishes and Efficacy: Buqi and Blood Prescription, Spleen-invigorating and Appetizing Prescription.
Taste: sweet and sour taste. Technology: Fried sweet and sour fish roll. Ingredients: Ingredients: 300g mandarin fish.
Seasoning: 5g onion, 5g ginger, vinegar 10g, sugar 10g, tomato juice 5g, sesame oil 10g, soy sauce 5g, starch (pea) 5g, egg white 10g, vegetable oil 30g and salt 3g.
Teach you how to make sweet and sour fish rolls, how to make sweet and sour fish rolls.
1. Boil the seasoning in a pot and thicken it to make sweet and sour juice.
2. Slice the fish, marinate with salt, monosodium glutamate and egg liquid, roll in shredded ginger and onion, and dip in dried starch.
3. Heat the oil in the pan to 70% heat, add the fish roll, fry until it is light yellow, remove the oil, put it on a plate, and drizzle with sweet and sour juice.
Recently, I suddenly became interested in some gourmet recipes and often went to the catering industry to learn to cook. I am a person who loves food very much, especially the flange fish roll! So it has always been fleshy, but eating and cooking is another matter. Many people like to eat flanged fish rolls, but they may not be able to make them themselves. However, I also like to do it myself. I often cook and make myself some flanged fish rolls, which are easy to make and I love to eat. It can be said that the flanged fish roll is my favorite home-cooked dish. Count carefully. What do you usually cook? Introduce it and share it with you ... the most familiar one is the flange fish roll. Don't underestimate Frank's fish roll. Speaking of its practice, you certainly don't know much! These are all the dishes I often cook, and I should say that I cook the most! Of course, the practice is simple!
Food and efficacy: Qingzhen food, school-age children's recipes, adolescent recipes, nourishing recipes, malnutrition recipes.
Taste: salty. Technology: making fried fish rolls with flanges. Ingredients: 200g mullet.
Accessories: shrimp 100g, eggs 50g, bread 50g, horseshoe 10g, lettuce 25g, beetroot 10g.
Seasoning: 5g onion, 5g ginger, cooking wine 10g, 2g monosodium glutamate, chicken oil 10g, peanut oil 10g, and 2g salt.
Teach you how to make blue fish rolls and lanyu rolls 1. Cut pike into slices 7 cm long and 2 cm wide;
2. Cut the southern Lycium barbarum into sections;
3. Chop the shrimp into fine mud;
4. Add monosodium glutamate, cooking wine, chicken oil, refined salt, rice bran, ginger rice and onion rice into the shrimp paste and stir to make stuffing;
5. Peel the bread and chop it into fine slag;
6. Lay the fish fillets flat, then spread the shrimp stuffing on the table and roll them into rolls;
7. Wrap the flour evenly, dip it in the egg liquid, and then stick the bread crumbs evenly for later use;
8. Put the fish rolls in hot oil in sequence and fry until golden brown, then take them out and put them in a plate;
9. Both sides of the fish roll are decorated with lettuce leaves and seaweed heads.
Tips for making flange fish rolls: This product has a frying process, and peanut oil should be prepared at about1000g.
When a man cooks, he actually implies the following points to others in the most straightforward tone: exquisite, comprehensive, tasteful and loving life. At the same time, in the eyes of the woman who loves him, this will be the most unquestionable interpretation and proof of the word happiness. How to make kelp fish rolls is a dish that tests men. If you love her, let her cook. Do you know several kinds of seaweed fish rolls? Hurry up and make up lessons in the catering industry. If women can do it, men will never lose! The practice of kelp fish rolls is very common. This dish is not only delicious, but also tastes of love. This seaweed fish roll is today's recommended dish! In fact, the practice of seaweed fish rolls is nothing special. At the weekend, according to the taste of family members, it is a wonderful thing to spend some time and use your own experience to cook a dish for your family that you usually don't have time to try!
Keywords: laver fish roll
Raw materials:
Porphyra 1 piece, tofu coat 1 piece, 200g herring, 50g fat, and egg 1 piece.
Seasoning:
3 grams of salt, 3 grams of monosodium glutamate, 3 grams of yellow wine, 5 grams of onion and ginger juice and 0 grams of pepper.
Features:
Beautiful and fresh. Porphyra is a kind of food with high iodine content, and the nutrition of the three raw materials is reasonable, which is more suitable for the elderly and children.
Exercise:
1, the fish is sliced with a knife, and then chopped into velvet; Cut the fat into fine powder.
2. Put the minced fish into a bowl, add fat, onion ginger juice, yellow wine, pepper, salt and monosodium glutamate, and mix well.
3, the tofu coat is trimmed, coated with egg liquid, and put on seaweed; Then put the surimi on the laver, scrape it flat and roll it up; Wrap the outer cloth tightly, tie it tightly, steam it in a steamer for 10 minute, take it out, let it cool, take out the thread and cloth, cut it into oblique sections and put it on a plate. Stir up the velvet, roll it up and tie it tightly.