Analysis:
fish steak
Most of the fish steaks are made of a kind of fish, which is often called peeled fish, and the peeled fish is one of the main catches produced in the spring season in the southeast coast of China, and the output is large. The yellow-finned horse-faced bream is full of treasures. Fresh fish is called "three-to-horse-face fish" after peeling, removing head and viscera, and then called "four-to-horse-face fish" or "white meat" after removing tail fins and dorsal fins. It sells well all over the country and is very popular with the masses. In addition to fresh sales, it is also the main raw material for making delicious dried fish slices and canned lion fish. Its fish bones can be used as canned fish chops, and its head, skin and internal organs can be used as fish powder. Rich in calcium, phosphorus, iron and other trace elements, the nutritional value is still relatively high.
The method of crispy fish steak:
Raw materials/seasonings
5 slices of sliced bread, fish glue 1 00g, eggs 1 each, red pepper1each, and a little parsley.
[Production process]
1. Sliced bread is cut into a rectangle 5 cm long and 3 cm wide and coated with a little egg liquid.
2. After brewing the fish glue, decorate it with rhombic slices and coriander leaves cut from red pepper, fry it in a 30% hot oil pan and put it in a pot.
Features: crisp and tender, beautiful in shape.
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Practice of sweet and sour fish steak
Ingredients: one catty of fish, grass carp or cod, flour, one egg, red pepper, soy sauce, vinegar, sugar, onion, ginger, garlic, tomato sauce and starch.
Production method:
1. Cut the fish fillets into pieces, beat the eggs evenly, add oil to the pan and heat the fish steaks. Wrap the fish fillets in the egg paste first, then in the flour, shake off the excess powder, fry them in the oil pan until golden brown, remove the oil, and then set the plate.
2. Cut the red pepper into small pieces, and mince the ginger and garlic. Add a little oil into the pot, stir-fry the red pepper, ginger and garlic together, add two tablespoons of tomato sauce, 1 tablespoon of soy sauce, two teaspoons of vinegar, 1 tablespoon of sugar and three tablespoons of water, and boil together. Add 1 teaspoon of starch and/.
3. Pour the sauce on the fish steak and sprinkle with chopped green onion.
Features: Fish is crispy outside and tender inside, slightly spicy in sweet and sour, which is a good dish for next meal.
Ingredients:
Three fresh fish chops (about 1 50g each), 2 tablespoons of garlic1root, onion1root (diced), and proper amount of raw flour.
Marinade:
A little pepper, salt and sugar.
Sauce: 2 tbsps of Lee Kum Kee sauce, 3/2 tbsps of sugar, 6 tbsps of water, and 2 tsps of cornflour/kloc-0.
Features:
The color is bright red, with a green contrast, and the teeth and cheeks are fragrant.
Operation:
1.Marinate the fish 15 minutes.
2. Dip the fish steak in cornflour, fry the fish steak in oil and set it aside.
3. Heat 2 tbsp oil, saute minced garlic and onion, add sauce and boil, pour over the fish and garnish with onion.