Cai Ming guohui fish

Its cuisine is Zhejiang cuisine.

Sichuan-style pork is characterized by bright red color, soft and fragrant meat slices, fat but not greasy, salty and slightly spicy, and fresh and fragrant.

raw material

Ingredients: grass carp seasoning: Pixian watercress, douchi, sweet noodle sauce, soy sauce, cooking wine, monosodium glutamate, eggs, bean powder, green garlic, salt, edible oil, sugar, etc.

manufacturing process

1, Pixian watercress, and Douchi are respectively chopped for later use, and green garlic is cut into sections. 2. The grass carp is slaughtered and washed, the meat is boneless and cut into large thick slices, and the bottom taste is cooking wine and salt. 3, eggs, soybean powder into egg soybean powder. 4. Cook the cooking oil in the pot. When it is ripe, put the fish fillets wrapped with egg bean powder into the oil pan, fry them and take them out. Leave a little oil in the pan, add watercress, stir-fry, add lobster sauce, sweet noodle sauce, a little soup, sugar and monosodium glutamate, stir-fry the fish fillets to the highest color, add green garlic, light the fuel and put them in the pan to eat. Note: when frying fish, the oil temperature should not be too high, the meat quality will be old, the oil temperature is too low, and the shape is not good, just like a lamp.

Diced coral fish

Its cuisine is Zhejiang cuisine.

Featuring crispy spines and fresh diced fish.

raw material

150g clean grass carp and 250g jellyfish head. Salt 5g, monosodium glutamate 2g, Shaoxing wine 13g, sugar 3g, onion 20g, egg white 1, wet starch 25g and cooked lard 500g.

manufacturing process

Remove impurities from jellyfish, rinse repeatedly, cut into pieces with a square of 4cm, cut grass carp into cubes with a square of 1.5cm, add Shaoxing wine, refined salt and egg white, and stir well, then add wet starch. Then use Shao wine, salt, sugar, monosodium glutamate, clear soup and wet starch to make a thick juice for later use. Put the wok on the fire, add water and bring to a boil. Add jellyfish and drain. Then take the oil out of the pan, cut out the diced fish, take it out and drain it when the oil is white, leave the bottom oil in the pan, put the tempering on it, fry the onion, cook the sauce, immediately pour in the jellyfish and diced fish, and finally pour in the oil.

Fried fish with three vegetable oils.

All the cuisines they belong to

The special fish is fresh, tender and delicious.

raw material

A live grass carp (about 750g). Onion, ginger, shredded red pepper, coriander each 10g, cooking wine, salt, sugar, monosodium glutamate, soy sauce, stock and peanut oil.

manufacturing process

1. Wash grass carp, put it in a boiling water pot for 5-8 minutes, and then put it in a fish dish. 2. Put a little oil in the pot. When the oil is hot, stir-fry the onion, ginger and shredded red pepper, then add a little soup, add salt, monosodium glutamate, soy sauce and sugar, adjust the taste and put it in the fire for later use. 3. Put the onion, ginger, coriander and pepper on the fish, heat the wok with oil, and pour the prepared juice around the fish.

Fish with vinegar pepper

Its cuisine is Zhejiang cuisine.

Fish is tender, tangy, sour and spicy, and can relieve boredom. Suitable as the last soup for family dinner. Taking grass carp and mandarin fish as raw materials, the taste is equally delicious.

raw material

Material: 1 live carp (about 500-750g). Seasoning: cooking wine 10g, monosodium glutamate 2g, salt 5g, shredded onion, ginger juice, pepper, white vinegar, lard and coriander, and soup stock 500g.

manufacturing process

1. Slaughter live fish, remove scales, gills and viscera, wash them, cover them with The Lancet, and then wash away the blood with boiling water. 2, the pot is on fire, add lard, broth, cooking wine, ginger juice, salt, add boiled fish after boiling, cook for about 5 minutes, add monosodium glutamate, white vinegar, pepper, then remove the fish and put it in a soup bowl with shredded onion and coriander on it. Pass the fish soup and pour it into the soup bowl.

Korean fish sticks with dishes

Its cuisine is Zhejiang cuisine.

The characteristic fish sticks are milky yellow, with crisp shell and tender, crisp and fragrant meat.

raw material

150g clean grass carp and 5 egg whites (about 125g). 2.5g of refined salt, 0.5g of monosodium glutamate, 25g of cooking wine, 25g of ginger juice, 5g of pepper, 25g of dry starch, 25g of wet starch, 30g of sweet noodle sauce, salt and pepper 10g.

manufacturing process

Cut the fillets into strips with a length of 4 cm and a thickness of 0.8 cm, add refined salt, monosodium glutamate, cooking wine, pepper and ginger juice, mix well and color. Egg whites are foamed for use. Put the wok in medium heat, add lard, and at the same time, gradually add wet starch and dry starch into the egg bubble and stir it into an egg bubble paste. When the oil temperature reaches 40% heat (about 88℃), drag the fish sticks into paste, fry them one by one in an oil pan until hard, keep the temperature stable, turn them with a spoon, soak them until they are milky yellow and cooked, take them out, drain the oil and put them on a plate. You can dip it in sweet noodle sauce and salt and pepper when eating.

Fish balls with vegetable names

Its cuisine is Zhejiang cuisine.

The special fish is big, tender, fragrant, fresh, oily and slippery.

raw material

A live grass carp (weighing about1250g). 20 grams of cooked ham, one mushroom with water. Salt 1 1g, monosodium glutamate 2.5g, Shaoxing wine 15g, ginger juice 15g, onion 5g, cooked chicken oil 10g and cooked lard 20g.

manufacturing process

Cut the fish clean, take two halves from the tail along the back, remove the belly fish, peel off the skin of the fish, peel off the red tendons, take about 425 grams of clean fish, slice it, wash it, put it on a chopping board and beat it into mung bean-sized particles with a double knife, put it in a bowl, add 500 grams of clean water and 9 grams of refined salt, stir in the same direction until the fish becomes sticky, see fine bubbles, and soak it in the shade. Ham is 6540. Add cooking wine, cooked lard, ginger juice, minced ham and monosodium glutamate 1.5g and mix well. Take a wok, put it into half a pot of cold water, then grab the minced fish with your left hand, make a fist gently, so that the minced fish will be squeezed out of the tiger's mouth, and then drop it into the pot one by one with your right hand to form a fish circle with a diameter of about 4 cm. Then move the pan to medium heat and heat it gradually. If the water is slightly boiling, add cold water, skim off the floating foam at any time, and gently turn it with the back of the spoon until the fish balls are jade white. Move the pan to low heat for 5 minutes, then to high heat, and then take it out when the soup in the middle is lifted. Take a bowl of lotus leaves, add 2g refined salt and 1 g monosodium glutamate to adjust the taste, put fish balls and soup into the pot, cover with ham and mushroom slices, add shallots, and pour in cooked chicken oil.

Three-silk fish rolls with dishes.

Its cuisine is Zhejiang cuisine.

Features Fish rolls are neat, tender, smooth and delicious.

raw material

250g pure grass carp. 50g of water-soaked mushrooms, 35g of cooked ham and 50g of cooked bamboo shoots. Salt 2g, monosodium glutamate 1g, Shaoxing wine 10g, cooked lard 10g, onion 10g, ginger slices 5g, ginger juice 5g, dry starch 5g and wet starch 5g.

manufacturing process

Slaughter grass carp, cut two pieces of fish along the spine, and put one piece on the chopping board to make 12 butterfly slices with oblique blades. Spread it flat on the chopping board with the skin facing up, and sprinkle 5 grams of Shaoxing wine and ginger juice. Then pat the dried starch one by one. Slice ham, cooked bamboo shoots and mushrooms into shreds slightly longer than the width of fish fillets. Cut the onion into the same length, put it neatly on the fish fillet and roll it tightly into a fish roll. Take a waist plate, apply a layer of cooked lard, add a few drops of water, arrange the fish rolls neatly on the plate, put them in a steamer and steam them with strong fire, take them out and pour out the original juice for later use. Put the casserole on a medium fire, and when the cooked lard is heated to 50% (about 1 10℃), add sliced onion and ginger, stir-fry until fragrant, pour in the original juice and clear soup, boil, take out onion and ginger, add refined salt, Shaoxing wine and monosodium glutamate, thicken with wet starch, and add cooked lard and push evenly.

Fish roll with scallion oil and walnut

Its cuisine is Zhejiang cuisine.

The special fish roll has crisp shell, golden color and crisp filling with sesame oil.

raw material

Clean grass carp back meat 250g. 75g pork suet, salted walnut kernel 125g, and one egg (weighing about 50g). 5g of refined salt, monosodium glutamate 1g, Shaoxing wine 10g, 20g of bread crumbs, 20g of dry starch, salt and pepper 1 plate, cooked vegetable oil 1000g (70g of actual oil) and 50g of onion.

manufacturing process

Cut grass fish into 20 butterfly slices and pat dry powder. Dice the salted walnut kernel and pork fat. Cut the onion into powder and put it in a bowl, add monosodium glutamate and salt and mix well to make stuffing, then squeeze into 20 balls, then put them on the fish fillets one by one, tightly roll them into cocoon-shaped fish rolls and put them on a plate for later use. Knock the eggs into a bowl and break them up, add dry starch to make a thin paste, put them in fish rolls and hang them evenly, then roll them on bread crumbs one by one, fry them in hot oil one by one, take them out when they are dark yellow, put them on a plate, and take them with pepper and salt.

White sauce fish

Its cuisine is Zhejiang cuisine.

The special juice is white and bright, with clear color, fresh, salty and smooth, and has the taste of crab meat.

raw material

A grass carp (weighing about 750g). 25g of cooked chicken breast, water-soaked mushrooms 15g, 25g of cooked ham, 25g of egg yolk cake and cooked peas 15g. 5g of ginger slices, 1 root onion, 2.5g of onion segments, 2.5g of refined salt, 1 .5g of monosodium glutamate,1g of pepper,10g of wet starch,15g of cooked lard,10g.

manufacturing process

Clean the fish, divide it into male and female pieces, and cut off the fish teeth. Cut ham, chicken, cake and mushrooms into diced nails for later use. Put about1000g of water in the pot and bring to a boil. Put the fish fillets, first put the male fish fillets, then put the female fish fillets, with the fish heads aligned and the skin facing up. Let the pectoral fin float, add the onion and ginger slices, cover the pot, cover the pot when boiling, skim the floating foam, turn over the pot, and continue to cook for about 3 minutes. Remove the onion and ginger, remove the fish, drain the water and put it in a long waist plate. Heat lard in another pot, stir-fry onion, add Shao wine, add 200g of original fish soup, remove onion, pour ham, diced chicken, cakes, mushrooms, peas and other seasonings into the pot, add refined salt and monosodium glutamate, dilute with wet starch, and drizzle with chicken oil.

Boiled dishes.

Shanghai food

Famous dishes with Shanghai flavor. Braised herring tail (that is, paddling). The craft of this dish is very particular, and it is difficult to turn the fish tail over every time.

raw material

500g of shredded green garlic from grass carp tail, 5g of sugar starch, 50g of soy sauce, 4g of ginger, 2g of sesame oil, 2g of pepper, 2g of wine, 3g of refined salt and 80g of oil.

manufacturing process

Wash the tail of grass carp, cut it into 4 small pieces and marinate it with soy sauce and sugar for 3 minutes. Heat oil in a pot, add onion, ginger and fish with Chinese sauerkraut, quickly turn the fish over, cook with wine and sugar until the fish is cooked, add starch and water,

Pour thicken from the periphery of the pot, then pour some sesame oil out of the pot, and sprinkle with shredded onion and garlic after serving.

The name of this dish is corn mandarin fish.

Its cuisine is Beijing cuisine.

Features like corn, golden color, sweet and sour.

raw material

1 fresh mandarin fish (grass carp can also be used, weighing about 1 0,000g), 10g shredded chicken leaves, 10g onion oil, 15g ginger juice, 3g salt, 10g cooking wine.

manufacturing process

(1) Wash the scales, viscera and fins of Siniperca chuatsi, cut them into two pieces, remove the spine and thoracic spines, knot them into long pieces with a knife, put them into a pot with a spatula, and soak them in ginger, salt and cooking wine. (2) Squeeze the salted fish dry and stick dry starch. (3) Set the frying spoon on fire, put the oil to 60% to 70% heat, throw the fish and fry until golden brown, take out the oil and put it on a plate. (4) Heat the bottom oil in the pot, stir-fry with Jiang Mo, add broth, cooking wine, salt, ginger juice, white sugar, vinegar and soy sauce to boil, defoam and add starch to make sweet and sour juice, and pour onion oil on the fish. (5) After washing the rape leaves, clean them with oil control and cut them into corn leaves. The fish is covered with shredded eggs, which looks like corn.

Scallion fish

Shandong cuisine

The characteristic shape is delicious, light and elegant, salty and slightly spicy.

raw material

Live grass carp 1 tail (weighing about 750g), 6 grams of salt, 25g of soy sauce, 3g of cooking wine 15g, 3g of monosodium glutamate, 2g of pepper, shredded ginger 15g, shredded onion 15g, appropriate amount of chopped green onion and Jiang Mo.

manufacturing process

(1) After the grass carp is slaughtered, it is washed, dephosphorized, gill removed, washed and cut on both sides. Put the fish in a pot, add onion, ginger and water for about 15 minutes, take it out when it is cooked and put it in a fish dish. (2) Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, shred onion and ginger, drizzle with soy sauce and marinate slightly. (3) Heat sesame oil in the pot and pour it on the fish.

Vegetable name fresh fish raw vegetable soup

This dish belongs to Hunan cuisine.

It has outstanding umami flavor, especially the next meal.

raw material

Grass carp tail meat100g, lettuce100g, chicken powder 5g, salt 5g, and appropriate amount of soup.

manufacturing process

(1) Use the top knife of grass carp to clamp the blade scissors and loosen them gently. (2) Put the lettuce on the bottom of the soup bowl and code the fish fillets on the lettuce. (3) Boil the broth, add chicken powder and salt, and then pour into the soup bowl.

Cuisine fish with vegetable names

Its cuisine is Zhejiang cuisine.

It is characterized by fragrant outside and tender inside, fresh, crisp and delicious, both sweet and salty, and rich flavor.

raw material

A herring (or grass carp) (about 2500 grams). 25g of ginger, 20g of onion, 5g of refined salt15g, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of allspice powder, 50g of sugar, 30g of soju, 20g of Shaoxing wine125g, 20g of soy sauce, and 0g of cooked vegetable seed oil1500g.

manufacturing process

After removing phosphorus and gills from fish, wash it, gut it, dry the blood in the abdomen with a clean cloth, cut it into tiles about 1.6cm with an oblique knife, and put it in a large enamel dish. Marinate with100g Shaoxing wine,15g refined salt and soy sauce for about 2 hours, then take it out and dry it, and divide it into two parts for later use. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten loose), star anise, cinnamon and white sugar into a large pot, simmer with strong fire until the juice becomes thick, take out onion, ginger, fennel and cinnamon, add distiller's grains, and remove from the fire to make marinade for later use. Put another cauldron on a big fire, add vegetable oil (the oil that has been used twice is the best), and when the oil temperature reaches 90% heat (about 225℃), take 1 fish pieces, put them in the cauldron one by one, and fry them until the outer layer crusts, and scoop them up with a colander. When the oil temperature rises to 90% heat (about 225℃), put the fish pieces in the pot and fry until the outer layer appears. Sprinkle a small amount of spiced powder when eating.

Chrysanthemum fish

Its cuisine is Zhejiang cuisine.

Features crisp outside and tender inside, sour and crispy.

raw material

A grass carp weighs about1250g. 5g of refined salt, monosodium glutamate 1g, 50g of tomato sauce, 5g of Jiang Mo, 50g of white vinegar, 20g of Shaoxing wine 15g, 20g of wet starch, 5g of garlic paste, 5g of dry starch 10g, 5g of sesame oil 10g, 5g of ginger juice and 5g of vegetable oil1500.

manufacturing process

Slaughter the fish, cut two clean fish into pieces with the skin facing down, carve them into cross knives with a straight knife, put them into a bowl, add monosodium glutamate, Shaoxing wine, refined salt and ginger juice, mix well, marinate for 10 minute, then take out the fish pieces and pat them evenly with dry starch for use. Take a small bowl, add sugar, tomato sauce, vinegar and wet starch to make a sauce. Put the wok on high fire, add cooked oil, and when it is heated to 70% (about 175℃), shake off the fish pieces, fry them in the wok until the oil temperature rises, and then fry them again. Leave the base oil in the original pot and put it in the Jiang Mo. Stir-fry the garlic and pour it into the sauce to boil. Pour the oil on the chrysanthemum fish.

Fried fish rolls with vegetables

Its cuisine is Zhejiang cuisine.

Features yellow outside and white inside, crisp and oily.

raw material

200g pure grass carp. 50g of pig fat, one piece of pig clean oil (weighing about 100g), 2 eggs (weighing about 100g), 25g of clean horseshoe, 50g of flour, 5g of dry starch, 20g of wet starch and 50g of flour. Coriander 1g, chopped green onion 1g, monosodium glutamate 1.5g, refined salt 2g, sweet noodle sauce 15g, salt and pepper 5g, Jiang Mo 1g, 3 onions, and vegetable oil 750g (actual oil consumption/kloc-

manufacturing process

Cut pig net oil into a rectangle with a length of 35cm and a width of 15cm, and dry it for later use. Beat the eggs into a bowl and separate the egg whites from the yolk. Cut fish, fat and black sheep into rice grains, add 50g of egg white, 50g of refined salt and 50g of water, then add 5g of onion rice/kloc-0, 5g of Shaoxing wine, monosodium glutamate and wet starch, and stir evenly to make fish stuffing. Beat the egg yolk evenly, add 25 grams of water, 10 grams of wet starch and flour, and stir to make an egg paste. Spread the clean oil on the chopping board, pat the raised ribs flat, sprinkle with dry starch, spread the fish stuffing flat on the clean oil, wrap the onion in the middle, roll it into a tube, steam it in a steamer for about 5 minutes on medium heat, and take it out to cool. Heat the wok with high fire, heat the vegetable oil to 70% heat (about 175℃), stick the dry starch on the fish roll, hang the egg paste, put it in the oil pan, move the pan to medium fire and fry for about 2 minutes until the fish roll is golden yellow, that is, scoop up the oil with a colander, put the oblique knife on the cooked food chopping board and batch it into 0.5 cm thick slices, and use it on both sides. Serve with pepper, salt and sweet noodle sauce.

Cai Ming Cujiao live fish

Its cuisine is Zhejiang cuisine.

The special soup is milky white, sour and refreshing, and the fish is fresh and tender. This soup can relieve alcohol.

raw material

Material: fresh fish 1 strip (about 1 kg) can be Lu fish, herring, crucian carp, grass carp and silver carp. Ingredients: about 20g of coriander, 50g of red onion and 20g of ginger. Pat the ginger pieces loose with a knife. Seasoning: rice vinegar (or white vinegar) 25g, pepper 4g, monosodium glutamate 3g, cooking wine 25g, pepper 4g, monosodium glutamate 3g, cooking wine 15g, cooked lard 25g, sesame oil 15g, peanut oil 200g (edible amount is about 30g).

manufacturing process

(1) Scrape the fish scales, remove gills, remove internal organs, remove the black film on the inner wall of the fish belly, wash it, and cut it to the bones with cross knives on both sides of the fish. (2) Take the root and cut it into 3 cm long sections. (3) Put the pot on a big fire, add peanut oil, heat it to 70% to 80%, add fish fillets, remove and pour oil. (4) In the original pot, pour in cooked lard, add 2 grams of pepper, stir-fry and cook in cooking wine and water (about 2.5 kilograms), then add 40 grams of refined salt, monosodium glutamate and onion, and pat the ginger slices. (5) Take a large soup bowl and add rice vinegar, pepper, sesame oil and shredded onion. Pour the cooked fish and soup into a large soup bowl at the same time, stir gently and evenly, and sprinkle with coriander.

Boiled Fish with Pickled Cabbage and Chili

Sichuan cuisine

Special Sichuan cuisine. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are fresh and tender,

raw material

600g of grass carp, 0/00g of sauerkraut/kloc-0, 25g of pickled peppers, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of broth, 0g of cooking wine10g and 50g of cooked vegetable oil.

manufacturing process

Cut the fish into 3 parts on each side, drain the water with sauerkraut, cut into filaments, soak in red pepper, chop, soak in ginger and cut into particles; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot,

Add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar and vinegar to the pot.

Caiming spicy fish

Its cuisine is Zhejiang cuisine.

Bright colors, fresh and tender fish.

raw material

One grass carp (750g). 25 grams of water mushrooms and 25 grams of cooked bamboo shoots. 2g pickled pepper, scallion 10g, ginger 15g, 50g soy sauce, sugar 10g, 2.5g monosodium glutamate, 25g wet starch, 75g cooked lard, cooking wine 15g and spicy oil 15g.

manufacturing process

Cut the fish into 4 pieces and dip in soy sauce. Bamboo shoots, mushrooms, red peppers, ginger and onions are all cut into nail-sized pieces for use. Heat a wok over medium heat, use an oil pan, and then add lard. When the heat reaches 70% (about 154℃), put the fish in a wok and add winter bamboo shoots, mushrooms, peppers, ginger, onions and cooking wine. 35g of white sugar and soy sauce, 250g of water, simmer for about 5min, add monosodium glutamate and wet starch to thicken, drizzle with spicy oil, turn the fish pieces over, and serve.

Vegetable and fish sour soup

Its cuisine is Zhejiang cuisine.

Characterized by bright color, fresh, salty and spicy, and thick soup.

raw material

Ingredients: 65,438+0/2 grass carp heads, 65,438+000g pineapple, 65,438+000g tomato, 20g bean sprouts, 65,438+0 teaspoons sour seeds, 4 cups of water (or broth), 65,438+0 basil peppers and 65,438.

manufacturing process

1. Slice pineapple and tomato, wash bean sprouts, soak sour seeds in boiling water, and then filter off the sour juice for later use. Chop the nine-story tower, slice the pepper and cut it into sections for later use. 2. Prepare a pot of water, boil it, add seasoning, namely pineapple, tomato slices and sour juice, and boil it together and turn off the fire for later use. 3. Heat the oil pan, pour the salad oil, fry the grass carp head until golden brown, then put it in the soup pot, boil it, put the bean sprouts into a large bowl, and finally sprinkle with the nine-story tower, pepper slices and onion segments to serve.

The name of this dish is 56 whole fish.

Its cuisine is Zhejiang cuisine.

Features: the marinade is bright red, the meat is tender and crab-flavored, and the colorful filaments are bright in color.

raw material

One grass carp (about 1000g). 25g of winter bamboo shoots, water-soaked mushrooms 15g, and 25g of ham. 5g of onion, 5g of ginger, 25g of wet starch, 60g of soy sauce, 40g of vinegar, 25g of Shaoxing wine and 40g of sugar.

manufacturing process

Wash the fish, chop off the Cheng Xiong and the mother block, cut off the fish teeth, obliquely approve five knives, and cut off at the third knife. Thick section of the block, oblique long knife. Blanch mushrooms and winter bamboo shoots, cut 5g of ham, 5g of onion and 5g of ginger into thin filaments with uniform thickness, and mince ginger 1 g, put clean water1000g in the pot, bring to a boil with strong fire, arrange the male and female fish fillets side by side, align the fish heads, drop the fish skins into the pot (water does not submerge the fish heads to make the pectoral fins bulge), and cover. Leave about 250 grams of soup in the pot, add Shaoxing wine, soy sauce and Jiang Mo, pick up the fish, arrange it on a plate according to the shape of the whole fish, decant the juice, add white sugar, vinegar and wet starch to the original soup in the pot, stir it with a spoon to make a thick juice and pour it on the fish, and then put shredded ham, shredded onion, shredded bamboo shoots, shredded mushrooms and shredded ginger on the fish according to different colors.

/s/blog _ 57797 1590 100073 x . html