Tomato squirrel fish is a famous Han Chinese dish from Shandong, belonging to the Lu cuisine, this dish is bright in color, tender and crispy, sweet and sour. The main raw material is yellowtail, sweet and sour flavor, process is fried. The so-called tomato squirrel fish is not the real existence of squirrel fish, but to make the effect of squirrel-like. Let's learn how to make this dish together.

Folding practice one

Input preparation

Yellow fish 750 grams. 20 grams of green onion, 20 grams of hydrated mushrooms, 20 grams of hydrated yucca slices, 15 grams of carrots, 15 grams of cooked green beans. Tomato sauce 100 grams, 15 grams of wine, 150 grams of broth, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolks, 15 grams of refined flour.

Steps

1, the yellowtail scales, gills, viscera, washed with water

2, to the pectoral and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish cleaved in half, with a knife slightly shot, pick off both sides of the fish, in addition to clean the chest of fine thorns

3, the fish tail is connected to the fish in the fish surface agent on the wide wheat flower knife, along with the head of the fish with the Shaoxing wine. Salt marinade to taste

4, green onions, mushrooms, yucca slices, carrots are diced, into the boiling water blanch

5, frying pan into the peanut oil, medium heat to seventy to eighty percent of the heat (about 175 ~ 200 ℃ ℃), respectively, will be the head of the fish, fish dipped in fine flour, dragged in egg yolk liquid, made into squirrel-shaped deep-fried to a golden brown

6, fish into the fish plate

7, frying pan, leave a small amount of oil, tomato sauce pan frying, add diced scallions, diced mushrooms, diced yucca, diced carrots, green peas frying, add wine, broth, salt, sugar, vinegar boiled, hooked into a stream of thickened gravy with wet starch, add sesame oil, poured on the fish that is complete.

Folding practice two

Instrument preparation

Main ingredient: live fish a carp

Seasoning: salt, monosodium glutamate (MSG), shaoxing wine, pepper, sugar, vinegar, ketchup

Steps

1, will be the fish phosphorus to remove the gills, remove the entrails, organize and clean, and then reknit the knife, with a knife to the head of the fish close to the watershed cut straight, and then close over the dorsal fins flat cut, and then close to the fish bone slowly cut into two pieces of fish meat, has been cut to the tail fin, the main do not cut off, and finally close to the water will be cut off the fish head.

2, the piece of meat under the two slices of meat cut into a double cross diagonal knife knife has been cut to the skin of the fish sliced fine. Cut well after adding salt, monosodium glutamate, wine, pepper to taste, fish head with a knife in the upper part of the whiskers cut, and then patted flat with a knife.

3, make an egg bubble paste with some starch, mix well with chopsticks, coated in fish head, a red cherry cut in half on the top of the fish head on both sides, with hot oil to the egg bubble paste poured on the fish head. Pour until the skin is taut, then arrange to one end of the loin plate. Make squirrel heads.

4, after changing the knife, drowning the fish slices sticky layer of dry starch and put into a hot frying pan, deep-fried fish tail stilts up, deep-fried until the taut skin is crispy, and then put out the back of the squirrel's head, the fish meat side up, fish tail stilts up.

5, with sweet and sour tomato sauce in a hot pan into sweet and sour sauce, (taste sweet and sour, bright red color) with a hand spoon evenly poured into the fish, so a squirrel fish is ready.

Folding practice three

Instrument preparation

Fresh yellow croaker 1 (about 750 grams), 25 grams of cooked green beans, 20 grams of south chestnut, onion, ginger and garlic 5 grams of rice, 50 grams of tomato sauce, 150 grams of sugar, 30 grams of vinegar, 1 gram of refined salt, 10 grams of cooking wine, 1 egg, 250 grams of bread crumbs (about 50 grams), 25 grams of water starch, a little flour, peanut oil 1500 grams (about 75 grams).

Steps

1. the fish scales, gills, gutted, with a knife first cut off the back of the spine of the large fins, and then the head of the fish from the diversion of the fins cut down from the inside of the split, a little shot, and then the knife from the belly of the knife, close to the spine of the fish splinter into the splinter, intact out of the fish spine splinter, sliced to the fish on both sides of the belly capsule of the splinter, the fish from the upper end of the flesh began to slope the knife into the 0.8 cm every row. A knife (depth of two-thirds of the fish), and then cross with a straight knife on the cross, will be a good fish row into the fine salt, cooking wine, mix well and slightly pickled, the capsule cut into 0.6 cm square ding;

2. Egg knocked into the bowl, add a little water stirred into the egg, will be a layer of fish dipped in a thin layer of flour, and then dipped into the egg mixture, into the end of the bread, gently shaking with their hands to open the knife, shake the edge of the uniformly stained with the bread, and put it into a plate, fish head stained with a layer of thin flour, then dip in egg liquid, put into the bread end, gently shaking the open knife, shaking the edge evenly stained with bread, and put it into a dish, the head of fish stained with the bread end. Put into the plate, the fish head dipped in a layer of flour spare;

3. frying spoon into the peanut oil, burned to seven mature, first into the fish head, and then the fish into the fish, frying over medium heat until the fish was golden brown (fish see oil rolled into the shape of a squirrel's body), fish out of the plate;

4. frying spoon into a small amount of peanut oil, onion, ginger, garlic and rice chili pot, into the tomato paste stir-frying, cooked into the soup, put sugar, vinegar, ingredients, boil, thicken with water starch, pour on the fish that is complete.

Folding practice four

Instrument preparation

Live guppy (or yellow croaker) 1 (about 750 grams), 18 grams of shrimp, 12 grams of cooked bamboo shoots, 12 grams of mushrooms, 15 green peas, 1,000 grams of cooked lard (250 grams of consumption), 9 grams of sesame oil, 15 grams of wine, 6 grams of salt, 12 grams of sugar, 60 grams of vinegar, 60 grams of ketchup, 1.5 grams of minced garlic, 1.5 grams of garlic, 1.5 grams of vinegar, 60 grams of tomato sauce, 1.5 grams of garlic, 1.5 grams of vinegar, 60 grams of tomato sauce. 1.5 grams of garlic, 6 grams of parsley, 36 grams of dry starch, 60 grams of pork broth.

Production steps

1. take live guppy, slaughtered, remove scales, gills, viscera, wash, filter dry water, and then the fish Qi pectoral fins diagonal knife cut down in the head at the chin, with a knife gently patted into a slightly flattened shape, and then along the ridge of the body of the fish along both sides of the knife from the head to the end of the flat batch (tail can not be batch open, batch breaks), remove the head of the fish, spine, the ground to cut off the chest, the two pieces of fish meat (known as the fish leaves), the fish leaves of the Fish skin down on the board, slice off the thoracic spines, and then evenly on the fish leaves with a knife straight, and then diagonally to the fish skin, so that the fish meat was diamond-shaped knife, with 9 grams of cooking wine, 0.6 grams of salt coated in the fish leaves and fish head, and then patted on the dry starch, shaking off the residue, to be used;

2. tomato paste, broth, sugar and vinegar, cooking wine, salt, water starch into a bowl, into a juice to be used;

2. tomato sauce, broth, sugar vinegar, cooking wine, salt, water starch into a bowl, into juice to be used;

2. tomato sauce, broth, sugar vinegar, cooking wine, salt, water starch into a bowl, into juice to be used;

3. p>3. lard into the pot, burned to eighty percent heat, the left hand to lift the fish tail, the right hand with chopsticks to hold the fish leaves towards the outside of the roll, slowly into the frying pan, then put the fish head is also put into the frying pan, and constantly with a spoon to scoop the hot oil to the fish tail on the pouring, so that the leaves of the fish evenly heated, depending on the frying to light yellow, and then out, and then again will be the oil temperature burned to eighty percent of the heat, will be the fish and the head of fish frying to a golden brown, and then put the leaves of the fish with the head of the fish put together, so that it is shaped, and then plate;

4. in the frying fish at the same time, another frying pan on the martial heat, put cooked lard 60 grams of oil hot under the shrimp, simmering, pour into the funnel;

5. original frying pan to stay a little bit of oil, oil hot put coriander segment slightly burst after fishing, and then under the minced garlic, bamboo shoots, mushrooms, peas stir-fried, cooked into the sauce, add cooked lard (45 grams), sesame oil, shrimp Stir fry the pan, pour on the fish that is complete.

Nutritional Value

Tomato Sauce

Tomato sauce is made by peeling and grinding the seeds of fresh ripe tomatoes. It can be divided into two kinds, one is bright red in color, which is common; the other is further processed from tomato paste into tomato sauce, which is sweet and sour, dark red in color. The former can be used as a sautéed vegetables seasoning, the latter can be dipped.

1. tomato sauce in addition to lycopene in addition to vitamin B complex, dietary fiber, minerals, proteins and natural pectin, etc., and fresh tomatoes compared to the nutrients in the tomato sauce is more easily absorbed by the human body;

2. tomato lycopene has a diuretic and inhibit the growth of bacterial effects, is an excellent antioxidant to remove free radicals in the body, the anticancer effect of ?

3. Medical research has found that lycopene has a preventive effect on some types of cancer, and has an inhibitory effect on breast, lung, and endometrial cancers, as well as against lung and colon cancers;

4. Tomato sauce tastes sweet and sour, and can enhance appetite, and lycopene in the presence of fat is more easily absorbed by the human body.