The mullet roe produced locally in Taiwan Province Province is good, with strong aroma, but the price is also high. Let me introduce you.

First, the practice of scallop tofu

material

Caviar, tender tofu, scallop, onion ginger, cooking wine

working methods

1. Tofu is carved with a mold.

2. Soak scallops in clear water for more than 2 hours, add cooking wine, steam onions and ginger for 20 minutes, drain them after steaming, and tear them into filaments.

3. Put the filamentous scallop in the tofu, and then put a spoonful of caviar.

Second, the practice of steamed eggs with roe

material

3 large eggs, warm water 150ML, a little salt, and appropriate amount of roe for sushi.

working methods

1. Add salt to the egg and break it up, then slowly pour water into the egg and beat it well.

2. After the boiler is boiled, add the eggs and steam for about 10 minute.

3. After the eggs are steamed, sprinkle fish seeds that can be eaten raw for sushi on the surface.

Third, the practice of rubbing roe.

Recipe introduction

Roe deer is a famous snack in Zhangye, Gansu. Only the people in that area make it the most authentic and representative.

The roe rub is handmade and looks like a small fish, hence its name. Because it is rubbed by hand, it is slippery and non-sticky. It can be eaten in soup or dry. The hardness of the noodles used to rub caviar is similar to that of jiaozi noodles, so every time I pick up the leftover bread from jiaozi, I will rub it into caviar. The noodles are covered with the noodles left by jiaozi, a four-color shepherd's purse, so it becomes a four-color caviar.

material

Potatoes, carrots, tofu, minced meat, onions, ginger, dried yellow sauce, salt, soy sauce and pepper.

working methods

1. After kneading the noodles into strips, hold the noodles with one hand and knead them with the other hand to grow a noodle stick about 3-4 cm long, with a thick middle and two pointed ends.

2. Dice the tofu, potatoes and carrots first. Then put the clear oil into the pot and fry the diced tofu until all sides are golden. Then stir-fry the meat in the pot until it bursts. Stir-fry diced potatoes and carrots in oil for a while, add diced tofu and dried yellow sauce, then pour in a meat whistle and add water to stew for three or four minutes.

3. Cook the boiled roe in a boiling water pot. Longer than ordinary noodles. It's best to cook it in hot water after cooking, so that the noodles will be smoother.

Fourth, the practice of burning mullet roe.

Materials:

Mullet roe 1 slice, shredded green garlic, and sliced white radish.

Seasoning:

More than 50 degrees of sorghum wine, a little rice wine.

working methods

1. First, put the cut white radish into the dish, and put the cut green garlic seedlings into the dish for later use.

2. After the mullet roe is left at room temperature for 65,438+0-2 hours, first tear off the outer membrane, then put a little rice wine on it for 3-5 minutes, and then turn the mullet roe with an iron clip in the completely burning blue fireworks until rough skin bubbles appear on the surface, and then it can be extinguished from the fire.

3. Or take a porcelain plate, pour 30cc of sorghum wine, light it carefully, then turn the mullet roe with iron in the fire until the surface bubbles, then leave the fire and put it out.

4. Put the roasted mullet roe straight on the chopping block and hold a thin knife with the handle at 5 o'clock and the tip at 1 1 o'clock. The knife body is inclined at 45 degrees, pushing out the sheet and then discharging it into the tray.

The chef reminded me

The choice of solid mullet roe is a good product in the packaging and processing process.

Vacuum-packed mullet roe can be stored in cold storage; Mullet roe without vacuum packaging must be wrapped in newspaper and frozen.