So how do you make lentils delicious? Lentils can be fried or mixed. Today, I will share with you a particularly delicious method of lentil fish. Our hometown likes to call this kind of food "bean fish", which is a traditional food in our hometown. As the name implies, lentil horn is fried like a small fish. The usual practice is to put the meat in the horn of lentils and hang it for frying. Frying is shaped like a fried fish.

The characteristics of lentil fish—

Crispy skin, soft meat, delicious nutrition, suitable for all ages, often robbed as soon as it is served.

Key operation points of lentil fish-

After washing lentils, you should first remove the tendons on both sides, and then be careful when laying beans, so as not to damage the beans or break their heads and tails, which may lead to easy stuffing leakage when filling them with meat.

It is best to marinate the lentil horn with a little salt before the meat stuffing, so that you can not only taste the bottom, but also kill its "hard" gas, improve the rough taste of the lentil horn, and the inside will be softer after frying.

Be careful when filling lentil horn, so as not to leak the stuffing after damage.

Today, although the batter is whole egg batter, I use flour, which is the practice in my hometown. The fried bean fish tastes crisp outside and soft inside, and the batter outside is crisp and soft, which is also delicious. If you want the crust to be crisp and fluffy when fried, you can add some starch and a little baking powder (it won't soften if the crust is cold).

Adding a small amount of tofu to the meat stuffing can make the meat stuffing taste softer and more delicious. If you want vegetarian stuffing, add tofu, which is also delicious.

The specific operation steps of lentil fish are as follows-

[Required ingredients]: about 300g of lentil horn, 0/00g of pork stuffing/kloc-,50g of tofu, 200g of flour, one egg and 5g of minced onion and ginger.

Seasoning required: 20g of light soy sauce, 5g of light soy sauce, 3g of salt and 3g of spiced powder.

Specific process:

First, remove the tendons on both sides of the lentil horn and clean it. Then, along one side of the lentil horn, carefully spread the main body of the lentil horn into two pieces as shown in the figure with two hands. Note that the head and tail of lentil horn should not be opened, so as to facilitate the filling of meat, and do not leak the stuffing. After the lentil horn is finished in turn, put it into a pot and add a little salt to mix it evenly, which can make the bottom of lentil horn taste and improve the hard taste of lentil horn.

Put the pork stuffing into a small pot, put the tofu on the chopping board, crush it with a knife, put it into the meat stuffing, add the minced onion and ginger, add salt, soy sauce, soy sauce and spiced powder and stir well for later use.

Start filling the meat: Fill the meat into the paved beans, one by one. Be patient and use force carefully. Don't break the lentil horn, so as not to leak the stuffing. Put the stuffing in the bottom, knead it by hand, the meat will fill and make the inside smooth, and then pat some dry powder in turn, which will make the bean fish paste more easily and the meat will not fall off easily.

Paste mixing: The favorite paste for frying this kind of bean fish in my hometown is whole egg paste, and it is made of flour. It tastes particularly soft and delicious, and it tastes like it was cooked by my mother when I was a child. Add100g flour to a small pot, and beat in an egg and mix well. Start adding water in stages, stirring while adding until the flour becomes paste, scoop it up with a spoon and slowly flow down.

Hanging paste: put the lentil horns filled with meat into the batter in turn, and start hanging paste, so that the lentil horns are evenly hung all over the body, slowly, and be careful not to drop the meat inside.

Deep-frying: Deep-fry lentil horns with a wide oil temperature of 50%. When pasting, put the lentil horn into the oil pan. When it is cooked in turn, don't stir it first, then push it slowly with a spoon to make it evenly heated and stirred. Fry lentil horn until golden and crisp, and take out the oil control. At this time, "lentil fish" really looks like a beautiful "small fried fish". Finally, it was put into a plate with a bar code, which was fragrant and crisp, and it was robbed when it was served on the table.

skill

(1) Lentils are delicious, so don't eat too much. Like most beans, eating too much tends to flatulence and make people feel uncomfortable.

(2) Lentils should not be eaten raw, but cooked before eating, so as not to cause food poisoning, headache, nausea and vomiting.