Cooking recipes:
Duobao Fish 150 Cristal White Wine 200ml Onion10g Carrot 5g
Onion 1 0g Thyme 1 g Cinnamomum cassia leaf1g Coriander 5g.
Dill 2g
Thick cream 50 ml egg yolk 50 g nutmeg powder 0.3 g
Production method:
1. Remove the head and viscera of the fish and cut it into 4 cm square fish chops.
2. Peel carrots and green onions, cut them into round pieces, peel and slice onions, tie them into a string of seasonings, put these vegetables into a pot, and add fish bones, fish heads, spices, seasonings, wine and the same amount.
Water, cardamom powder, salt and pepper, boil and continue to burn for 20 minutes.
3. Filter the soup with a pan, put it into the fish steak, cook it, remove it and put it on a plate for later use.
4. Heat the fish soup to a half-harvest, beat the egg yolk and cream evenly, pour in two spoonfuls of fish soup and beat it evenly, then pour it back into the pot, keep stirring until the soup is thick, and then pour it on the fish steak. Serve.
Guxiang duobao fish
Ingredients: fish 1 strip (about 800g), fresh asparagus100g, salad oil 500g.
Seasoning: concentrated chicken juice 10g, salt 10g, monosodium glutamate 10g, 2 eggs, raw flour 10g, ginger slices, garlic slices, onion slices, red pepper 10g, and chicken soup 20g.
Practice: 1. Slaughter turbot, wash and take the meat, cut it into Japanese characters, add 5 grams of salt, 5 grams of monosodium glutamate and 0/0 grams of egg white, and mix well for later use. Soak asparagus in water, add 5g of salt and 5g of monosodium glutamate, and take out.
2. Put the fish in a 60% hot oil pan and fry for about 7 minutes 1 min.
3. Mix the fish bones with the egg liquid, put them into an 80% hot oil pan for solidification with the tool of frying Nestle Matou, and immediately leave the fire. After 65,438 0 minutes, put the pan on high fire for 65,438 0 minutes (that is, hard frying for one minute) until it becomes brittle.
4. Leave the oil at the bottom in the pot. When it is 40% hot, ginger slices, garlic slices, onion segments and red peppers are medium-hot and fragrant. Add asparagus, chicken soup, fish and chicken juice to taste. After thickening, put the vegetables in a container fried with fish bones.
Features: novel shape, smooth and refreshing meat and crisp fish bones.
Innovation: fry fish bones into containers, and see its profound cooking skills from its originality.
The key to making: when frying fish bones, the heat is not enough, and the fried fish bones container is easy to collapse, which affects the beauty of the dishes; Over time, the fishbone is easy to enlarge and cannot be imported. While frying, try to press the middle of the fish bone with a frying spoon to make a container. The fried fish bones are crisp and delicious, and guests can eat them with the dishes.
Xiangduobao fish
Remove the meat from the whole Duobao fish, leaving the bones, cook the fish thoroughly with tomato juice, then fry it with the head and tail together, put a hot rice crust on it, and pour the tomato juice on the fillets on the spot when eating, and it becomes this delicious Zhong Duobao fish.
Ingredients: one turbot (800k), one lemon, Jiang Mo, minced garlic, minced red pepper, chopped green onion, minced coriander, wine and salt.
Practice: 1, cut the lemon in half and cut it into thin slices. After the fish is processed, cut the fish at an oblique angle, spread it evenly on the fish with wine, lemon juice and salt, and marinate for 20 minutes.
2. Put lemon slices into the fish incision, spread Jiang Mo, minced garlic, minced red pepper and chopped green onion on the fish, put them in after the fish boils, steam for 10 minute, and sprinkle with minced coriander before taking out.
Milan, Answering Time of Heart Rat March 3, 2008111:22.
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turbot
The name "Duobao" is a transliteration of the English name "Turbo", which also means auspicious. It is very popular in Guangdong and Hong Kong. Its scientific name is turbot, which belongs to the marine benthic fish of Scolionidae. Flat, diamond-shaped, almost round, with two eyes on the left side of the head and eyes on the back. In fact, it is covered with a small amount of horny scales, which is slightly rough to touch by hand. The eyeless side (ventral side) is smooth and scaleless, white. The mouth is big, the kiss is short, the front upper part of the mouth is cracked, and the oblique crack is big. The upper and lower jaws are well developed and symmetrical. The upper jaw is short, the lower jaw is slightly long, and it stretches forward. The head is twice as long as the jaw. There are developed jaw teeth on the left and right sides, which are slender and curved. No canine teeth, plow bones have teeth. The dorsal fin, gluteal fin and caudal fin are well developed and connected by a soft fin membrane. The ratio of body length to height is 1:0.9. The growth rate is fast and the individual is large. According to the Encyclopedia Britannica, the largest individual in the natural population is over 1 meter long and weighs 54 kilograms. Generally, an individual is 0.4-0.5m long and 5-6kg in weight. This species is a batch spawning fish, and the spawning amount is closely related to the individual size of the female fish, with an average weight of 6,543,800 eggs per kilogram.
Braised duobao fish
Composition:
turbot
Seasoning:
Soy sauce, sugar, ginger, chicken essence, onion, refined oil
Exercise:
1. Dry (or dry) the cleaned fish and cut it into 5 mm wide fish pieces.
2. fry the fish pieces in the oil soaked in ginger until they are slightly yellow.
3. Pour out the excess oil, pour in the right amount of soy sauce and cook in sugar for 5 minutes.
4. Finally, turn over the chicken essence, sprinkle with chopped green onion and put it in the pot.
Fried salted fish:
Ingredients: Duobao fish 1 (about 750g). 80g of tea oil, 8g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 5g of oyster sauce, 5g of cooking wine, 5g of fermented soybean, 0g of ginger and garlic 10g, 5g of dried pepper 15g, 5g of chives, 3g of sesame oil and 50g of fresh soup.
Operation:
1. The turbot is slaughtered, eviscerated, washed, inserted with a cross knife and marinated with salt, onion, ginger and cooking wine 12 hours.
2. Cut the whole dried pepper into sections; Ginger and garlic are minced; Chop the chives.
3. Put the clean pot on a small fire, add the tea oil, heat it to 50%, add the turbot, slowly fry until both sides are golden, and take out the pot for later use.
4. Put the base oil in the pan, heat it, stir-fry Jiang Mo, minced garlic, dried chili and lobster sauce, pour in fresh soup, add Duobao fish, add monosodium glutamate and chicken essence, stew thoroughly with low fire, then collect the thick soup, pour in sesame oil, sprinkle with chopped green onion, and take out the pan and plate.