1 fresh Mandarin fish (about 1250g).
Methods:
1, live Mandarin fish treatment, from the fish gill bar knife, the keel and belly bones are removed, with a diagonal knife cross the fish graved into a small square, knife to graze to the skin, but the skin of the fish can not be grazed broken.
2, the fish graved, with a small amount of wine, salt water and slightly marinated, the fish will be patted on the dry starch, so that its pattern is revealed
3, and then into the 80% hot frying pan, see the outside of the crispy stereotypes, and then fished out. Use the fish jaw as a head, patted with dry starch deep-fried, shaped like a squirrel on the plate.
4, in the frying of fish at the same time another frying pan hot, put a little soup and sugar 100 grams, 60 grams of white vinegar, 40 grams of tomato sauce, see the boiling thickening, dripping into the hot oil, poured on the fried fish is complete. Crisp outside and tender inside, red color, sweet and sour, moderately sweet, shaped like a squirrel, one of the four famous dishes for Nanjing Halal Ma Xiangxing restaurant.
9 "squirrel gui fish" origin
"Squirrel gui fish" is a masterpiece of Gusu cuisine, at home and abroad for a long time. This dish has color and aroma, flavor and shape, and what is more interesting is the sound. When the deep-fried "squirrel" like gui fish on the table, then poured with steaming hot marinade, the "squirrel" will squeak "call" up.
It is said that as early as when Emperor Qianlong traveled south, Suzhou had "squirrel carp", which Qianlong had tasted. Later it developed into "squirrel gui fish". The Qing Dynasty, "Tiao Dingji" has a record of "squirrel fish": "take the seasonal fish, belly boneless, drag the egg yolk, fried yellow, as squirrel style. Oil, soy sauce burning". Seasonal fish, should be crucian carp. This record indirectly proves that Suzhou Qianlong years, "squirrel carp" legend is possible. Because many of the dishes in the "Tuning Dingji" are from the Qian and Jia Dynasties of the Qing Dynasty. Secondly, it can show that today's "squirrel guifu" is based on the development of "squirrel fish". The difference is that the ancient "squirrel fish" is hung with egg yolk paste, while today's "squirrel fish" is patted dry starch. Squirrelfish in ancient times was deep-fried with oil and soy sauce, whereas today it is deep-fried and the prepared marinade is poured directly onto it. In addition, today's "squirrelfish" is more realistic in shape and has a sweet and sour taste, which is difficult to compare with the ancient "squirrelfish".
10 "Fuxin squirrel fish
First of all, remove the gills, scales, guts and wash the fish (carp, silver carp can be). Asparagus, mushrooms, ham, lettuce are cut into square dices as big as green peas, and weighed in boiling water. And then chopped off the head of the fish, trimmed with a knife into a flat shape, the fish body to the spine so that it becomes two fans, the fish tail is connected to do not slice, slice off the ribs, inside the fish graved on the cross knife (depth of two-thirds of the fish). Sprinkle with a little fine salt, cooking wine slightly marinated. Mix egg and cornstarch into a paste and smear the fish head and meat with a thin layer of paste. Then the frying spoon in the oil boiled to seven mature, first put the fish head, handheld fish tail into the pot, deep-fried to golden yellow fish out into the dish, and finally the auxiliary ingredients hook amaranth into a thick sauce poured on the fish. This fish is shaped like a squirrel, sweet and sour taste, red, white and green, color and lustre.
4 "squirrel fish
Raw materials:
Yellow fish 1 tail (weighing about 700 grams.), grass carp, carp can be. Grass carp, carp can be), 25 grams of asparagus, 25 grams of peas, 1,000 grams of oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color, 25 grams of starch, 125 grams of cornstarch, 10 grams of ginger rice, green onion rice ****, 10 grams of cooking wine.
Practice:
1. The fish will be removed scales, gills, clean the chamber and wash after chopping off the head, from the spine with a knife blade, remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, to remove the bone thorns, wheat ear flower knife, wash.
2. Cut the asparagus into small square dices, with the peas together with boiling water slightly scalded to cool.
3. frying spoon on the fire, put the oil is hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried to a light yellow fish out, into the dish.
4. pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus, green onion rice, ginger rice stir-fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.
Features: the texture is crispy and tender, and the flavor is sweet, sour and fresh.
5 "sweet and sour squirrel fish
Often is the last dish of the banquet, especially in the Zhejiang restaurant is common, the importance of its beauty, and squirrel fish has this feature. In the recipe, the fish is fried twice, the first time to cook it, and the second time to make the skin crispy, so that the sweet and sour sauce will keep it crispy for a long time after it is poured down, and then it will be delicious to eat.
Materials:
Long fish (yellowtail, sea bass, otoro, etc.), 2 tablespoons green beans, 2 tablespoons diced shiitake mushrooms, ? cup diced tomato, ? cup diced onion
Egg batter:
1 egg, 4 tablespoons water, 4 tablespoons flour, 2 tablespoons cornstarch
Marinade:
Salt, 1 tablespoon wine
Combination Seasoning:
3/4 cup water, 1/4 teaspoon salt, 1/2 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 4 tablespoons sweet and sour sauce, 4 tablespoons ketchup
How to make it:
1: Remove the bones of the fish, pick off the meat on both sides, make two straight cuts and then cut every 1 centimeter across the fish, cut the fish meat in a pattern, and then marinate it with the marinade for a while
2. p>2. Fry the fish head and two slices of fish in egg batter until golden brown and crispy, then remove from the frying pan
Sauté the diced onion and mushrooms in 2 tablespoons of oil, then put down the diced tomatoes and the seasoning mix and bring to a boil, then put down the green peas and drizzle with 1 tablespoon of hot oil before pouring it all on top of the fish
1) Crispy Diced Fish in Chili Sauce
Basic Characteristics: Crispy fish with crispy inside and crispy inside, spicy and flavorful. crispy, spicy and fresh, with a long aftertaste.
Raw materials:
200 grams of net green fish meat, 100 grams of millet potpourri, 80 grams of crispy paste, 20 grams of dried red pepper, 5 grams of pepper, 15 grams of wild pepper, 20 grams of green onion, 15 grams of ginger, 10 grams of garlic, salt, cooking wine, sugar, pepper, chicken essence, sesame seeds, sesame oil in moderation, 1,000 grams of peanut oil (about consume i20 grams).
Practice:
1, net mackerel meat cut into cubes, plus fine salt, cooking wine, scallion, ginger, pepper flavor; dry red pepper cut section, wild pepper cut fine, the remaining scallion, ginger and garlic are chopped; sesame seeds fried standby.
2, the net pot into the oil on the fire to 5 into the heat, will be dragged evenly fish ding crisp paste under the frying pan fried and re-fried to light yellow and crispy skin when fish out, and then millet potpourri under the frying pan fried to crispy fish out.
3, hot pot, into the dry red pepper section, wild pepper, pepper and ginger and garlic stir-fried excellent, pour into the fish and pota, cooking wine, seasoned salt, sugar, chicken essence, drizzle sesame oil, and then sprinkled with chopped green onions and cooked sesame seeds stir-fried evenly on the plate.
2 "autumn bass dishes three
In the autumn bass most fertile season, I created a few bass dishes. Now introduced to you for reference
1> wine roasted perch slices
Raw materials:
perch 1 (about 750 grams), 1 bottle of strong white wine (about 500 milliliters), salt, pepper, moderate amount of fish sauce saucer [Note] 4
Mechanisms:
1, perch slaughtered and treated clean, decapitated, sliced to the spine, Thoracic spines, take two net fish meat sliced into a consistent thickness of the butterfly slices, Na bowl, with fine salt, pepper mixing code flavor.
2, take a heat-resistant glass nest plate, pour white wine into the nest plate, and then put the good taste of the fish slices one by one into the wine, and then the white wine will be lit, with the fish sauce sauce plate on the table, to be burned to white fish slices in the plate, you can dip the fish sauce and eat.
Features: tender slices of fish, fresh and flavorful, and rich wine aroma.
[Note] fish sauce flavor plate preparation method (to 4 flavor plate) 25 grams of fish sauce Huadiao wine 10 grams of Meiji fresh flavor 25 grams of soy sauce 100 grams of sugar 25 grams of MSG, chicken essence 3 grams of ginger 5 grams of garlic 10 grams of scallions 20 grams of broth, all kinds of seasonings into a bowl, plus broth, sprinkle ginger, garlic, scallion into the mix.
2> spicy fish ding
Raw materials:
perch 2 (about 1000 grams), dried chili pepper section 75 grams, 15 grams of pepper, Lee Kum Kee XO Sauce 1/3 bottle, 4 grams of refined salt, 10 grams of sugar, monosodium glutamate (MSG) 3 grams of soy sauce, wine, sesame oil, red oil, sesame seeds, coriander, 1000 grams of salad oil (about 100 grams)
Methods:
This is a very good way to make the fish. >Methods:
1, sea bass slaughtered and clean, chopped off the head and tail, sliced off the bone spurs, take two pieces of net meat cut into 1?5 cm square d, Na pot, add salt, sugar, monosodium glutamate, cooking wine, soy sauce, etc., marinate for about 10 minutes
2, the net pot on the fire, into the oil burned to four or five hot, under the fish ding slip scattered and then fished out, to be the oil temperature rises to six or seven when the temperature, and then into the fish ding, and then deep-fried to the fish ding color is jujube. Fry again until the fish color is jujube red when fishing out of the oil.
3, the pot to stay in the bottom of the oil, into the dried chili pepper section, pepper frying flavor, into the XO sauce, and then under the fried fish and cilantro section, dripping into the sesame oil and red oil, sprinkle sesame seeds, turn over evenly, start the pot to plate that is complete.
Features: dry and fragrant fish, spicy and sweet, chic flavor.
3> salad yolk fish rolls?
Raw materials:
1 sea bass (about 750 grams), 12 cooked salted duck egg yolks, pineapple, apple, cantaloupe 100 grams each, 2 eggs, refined salt, Guangdong rice wine, wheat ki, salad dressing, custard, flour, dry fine starch, bread crumbs, 1000 grams of salad oil (about 75 grams)?
Method:
1, sea bass slaughtered and cleaned, chopped off the head and tail, sliced off the bone spurs, take two pieces of net fish meat sliced into a large butterfly 12 pieces, Na bowl, with fine salt, Guangdong rice wine, marinated for about 5 minutes; pineapple, apples, cantaloupe, respectively, are treated, are cut into thin strips.
2, the sea bass slices spread flat, first patted on a layer of dry starch, smeared with a layer of ice cream, and then put pineapple strips, apple strips and cantaloupe strips, and then wrapped into a roll, made of fish rolls.
3, take a cooked salted duck egg yolk pressed into mud, made into a cake, and then put a fish roll on the yolk cake, and then wrapped up into a roll, into the custard, flour, egg mixture into a thin paste drag, and then finally dipped into a layer of breadcrumbs, that is, into the yolk perch roll billet, according to the law, one by one, the system is complete.
4, net pot on the fire, into the salad oil to four or five hot, the egg yolk sea bass roll billet into the pot, deep-fried until the color is golden and cooked inside, drain the oil to plate, and then the salad dressing with a laminating device squeezed in the plate on the fish rolls, that is, into.
Features: beautiful shape, crispy outside and tender inside, fruity flavor.