On the basis of the traditional method of squirrel fish, this dish has been improved in two aspects: first, it is made into sour and sweet juice with tomato sauce and lemon juice, and stimulated with hot oil to make it brighter and more fragrant; Secondly, the fish should be wrapped in a layer of "lemon foam", and the molecular cuisine and Chinese food should be perfectly combined to make the dining table shine and the vision look brand-new.

Batch prefabrication:

1. Choose Siniperca chuatsi weighing about 600g, slaughter and clean it, chop off the head, cut the lower jaw, keep the head connected, and wash away the blood; Remove the big bones from the fish body, hit the chrysanthemum knife on the skinless side, add onion, ginger, salt and cooking wine, catch it and marinate it for taste.

2. Mix the raw flour and custard powder evenly according to the ratio of 2: 1. Pat the mixed powder evenly on the surface of the fish head and fish body, add 50% hot oil to fry until the surface is light yellow, take out the drained oil and put it in a plate for later use.

Take food processing as an example:

1.700g pure water is added to 1.5g lecithin, and after it is fully dissolved, 250g lemon juice is poured in, and then it is stirred with a high-speed blender for about 8 minutes to produce rich lemon foam.

2. Heat the pan with wide oil until it is 70% hot. Add the prefabricated fish head and fish body and fry again until the color is golden and the surface is crisp. Take out and drain the oil.

3. When frying fish, take another pot and leave the bottom oil. Add 50g of tomato sauce, 20g of rock sugar, 20g of lemon juice 10g, 8g of balsamic vinegar and 6g of salt, stir well, add 70% hot salad oil to activate, pour it on the fish surface, decorate the cooked green peas with 20g, and cover the fish with a layer of lemon foam to decorate petals and mint.

Technical key:

1. Adding custard powder to the raw flour can not only make the fish more golden and beautiful, but also enhance the flavor.

2. Adding rock sugar can make fried sauce more colorful.

3. The amount of clear water directly determines the color of foam. The less clear the water is, the closer the color of the foam is to lemon juice. Lecithin determines the size of foam. The less lecithin, the longer the beating time, and the bigger the foam, the more fluffy it is. If fine foam is needed, the amount of lecithin can be increased and the beating time can be reduced.

4. In addition to lemon foam, you can also change it into white wine foam according to the preferences of guests, adding a touch of wine fragrance to mandarin fish. Specific operation method: 200 grams of clear water and 3 grams of lecithin are fully dissolved, 50 grams of pure milk and 25 grams of white wine are poured in, and the foam can be generated by stirring with a high-speed blender for 5 minutes.