Materials
White pepper, aubergine, lemon juice, sugar, cornstarch, fish
Practice
1. Fish defrosted and cleaned, dry, with a knife cut diamond-shaped lines, puffed with cornstarch, deep-fried until golden brown.
2. After frying, put on a plate, it is best to sprinkle a little white pepper on the surface, and then use ketchup, lemon juice, sugar and cornstarch to make a gravy, heat in the pot until bubbling and transparent, and pour over the fish surface.
Method 2: Sweet and Sour Crispy Pine Nuts
Materials
"Red anchovy (can be substituted with other fish) 1 fish", "Sanshou Beans (diced corn, green peas, and carrots) 100g", "Cooked Pine Nuts 30g", "Chinese rice flour moderate", "Chinese rice flour in water 1 tbsp", "Shaoxing Wine 1 tsp", "Salt, sesame oil, and pepper to taste", "Tomato Paste 100g", "Water 150ml", "Salt ? tsp", "Sugar 1 tsp"
Methods
1: Prepare the ingredients.
2: Split the fish and clean it, cut the meat from the tail end, and then cut off the meat from both sides of the fish, little by little, along the back of the fish. The head and spine of the fish are left behind and set aside.
3: Then cut the fish meat into 0.5cm wide grains with a horizontal diagonal knife. Be careful not to cut off the fish skin.
4: Add marinade and marinate the fish for 10 minutes.
5: Dust the marinated fish, head and backbone with a thin layer of cornstarch.
6: Heat 2 cups of oil in a wok until 70% hot. Fry the fish and fish head in the oil over high heat for 5 minutes or until the surface is light golden brown.
7: Fry the fish spine for 2 minutes, drain.
8: Leave a little oil in the pan, add seasonings and bring to boil, then add the tricolor beans and cook for 2 minutes.
9: Pour in the tahini water and cook until the sauce thickens, then pour over the fish and sprinkle with pine nuts.
How to do three, pine nuts eggplant fish
Materials
Main ingredients: 2 eggplant, 30 grams of crispy pine nuts, 20 grams of fine pickled chili peppers, 20 grams of sugar, 20 grams of vinegar, 2 grams of monosodium glutamate, a pinch of salt, 50 grams of broth, 5 grams of ginger, 2 grams of garlic, 30 grams of chopped green onion, water soybean flour moderate amount, 500 grams of salad oil, the whole egg soybean flour paste moderate amount.
Practice
1, the eggplant peeled a broken into two, in the eggplant semicircular surface graved 1 cm size of the diamond-shaped flower knife, and then cut into 5 cm size of the diamond-shaped flower knife, and then cut into 5 cm size of the rhombus-shaped pieces. Use a bowl of fine salt, monosodium glutamate, sugar, vinegar, broth, water bean powder to flavor sauce.
2, the pot on medium heat, put the salad oil to 40% hot, the eggplant pieces one by one on the whole egg batter, down the frying pan fried until golden brown, cooked through the beat up, loaded into the dish. Wash the pan, put 50 grams of salad oil, fine pickled chili pepper stir fry outstanding and fragrant, put ginger rice, garlic rice, scallions with fried, cooking into the flavor of the sauce fried to bright oil, pour into the pine nuts, pan dripping on the eggplant plate that is completed.