Raw materials:
300g mullet, 50g Chinese cabbage 1, egg white1,a little refined salt, a little chestnut powder, a little sesame oil, a little pepper, a little yellow wine, a little sugar and a little chicken soup.
Exercise:
1. Boned mullet, sliced into thin slices, mixed with salt, egg white, pepper, a little sesame oil and ground chestnut powder, put into a warm oil pan and stir with a spoon to avoid adhesion and keep the fish fresh and tender. Stir until it is 70% ripe, and then take it out.
2. Put the Chinese cabbage in another pot, add a little oil, wine, salt, sesame oil, pepper and sugar, add a little chicken soup and stir fry, then add the mullet, turn it over a few times together, and finally thicken it with chestnut powder.
Fried squid with garlic moss
Ingredients: garlic moss squid seasoning a (salt starch salt wine oil
Exercise:
1 teaspoon garlic moss, 1 squid, seasoning A (1 teaspoon salt and 1 teaspoon starch), 1/2 teaspoons salt, 1 teaspoon wine and 4 tablespoons oil.
1. Wash garlic moss and cut into 3cm segments.
2, squid to internal organs, legs, peeled and washed.
3. Cut the cuttlefish inside with a knife, cross-cut 3 pieces, vertically cut 3 pieces, and soak in seasoning A. ..
4, the oil pan is hot, the fire is fried, and it is removed for use.
5, add oil to the pot, add garlic moss and stir fry to change color, then add squid and stir fry.
Change of heart squid
cook
Shandong cuisine
raw material
Squid, shrimp, tenderloin, jelly, fish, soy sauce, minced onion and ginger, clear oil, salt, monosodium glutamate, cooking wine, wet starch.
working methods
Remove ink sac and cartilage from cuttlefish, blanch in boiling water, cut shrimp, tenderloin and skin into 0.3cm cubes, add salt, soy sauce, monosodium glutamate, cooking wine and minced onion and ginger, and mix well. Fish is made into minced meat with salt, cooking wine and monosodium glutamate. Put the prepared ingredients into the belly of cuttlefish, seal it with fish stuffing, steam it in a cage and put it on a plate. Add the original stock thicken oil to the spoon and pour it on the squid.
trait
Beautiful white appearance, fresh and fragrant.
Mullet cake
Ingredients: cuttlefish 1 weighs about 600g, bacon 20g, ancient cheese 20g, egg 1 and flour 20g.
Seasoning: butter, chopped black pepper, salt.
1. Tear off the skin of cuttlefish, rinse it clean, slice it, stir it into paste with a blender, add seasoning and stir it into cuttlefish glue, beat in 1 egg, and put it in the refrigerator 1 hour or so.
2. Put the flour into a container and mix it for later use.
2. Put butter in the pan, stir-fry onion and bacon, stir-fry, add salt and chopped black pepper and stir-fry a few times.
3. Put cuttlefish and fried bacon into the dough and make a cake together. Bake one side until golden brown, and then bake the other side until golden brown.
4. Slice the cheese on the potato cake and bake it in the oven until the cheese melts.
(1) Hot mullet fillets
Squid horizontal knife, 4 cm square fillets! Marinate with a little cooking wine, salt and corn flour for a while! Soak the tender oil, put the oil and you can pick it up! Put the green pepper slices and onion slices in the oil for a while! Leave the bottom oil in the wok, saute garlic slices, saute squid slices, green pepper slices and onion slices at the same time, add soy sauce to color, smell the wine, add salt and sugar to taste, and take off the pot!
(2) catching fried fish slices
Seasoning: cooking wine 10g, refined salt 1.5g, sugar 30g, vinegar 15g, soy sauce 10g, and onion.
Jiang Mo each has a little, 75g of wet corn flour and 500g of peanut oil, which are clear.
Soup 100g.
Practice: 1. Remove the skin and thorns from the fish and cut it into 1 inch with a knife, 5 minutes, 8 minutes wide and 2 minutes thick.
Slice a rectangle, put it in a bowl, add a little cooking wine and refined salt, and 60 grams of corn flour.
Mix the fillets well and paste them.
2. Sit in a wok and inject peanut oil. When it is 70% hot, put the fish slices into the wok one by one.
Medium heat, fry until golden brown, and take out.
3. Leave the bottom oil in the pot, add the onion and ginger and stir fry, then add the cooking wine and refined salt.
Clear the soup with soy sauce, sugar and vinegar, and bring it to a boil. Dilute the corn flour with water and pour it into the pot.
When the sauce becomes mushy, pour in the fried fish fillets, stir well and pour in a little.
Hot peanut oil is ready.
(3) Raw fried fish fillets
Ingredients: grass carp 300g, cooked bamboo shoots 150g, wet mushrooms 10g, ginger slices 5g, onion 5g, red pepper 1, eggs 1, refined salt 5g, monosodium glutamate 5g, white wine 0.2g, sesame oil 2g and raw oil 500g.
Methods: 1. Peel and wash the fresh fish. Rub it into Japanese slices with a blade, add a little salt, monosodium glutamate, wine, ginger and onion and mix well for about 5 minutes. Take out ginger and onion and add egg white and mix well for later use.
2. Cut bamboo shoots into square pieces, red peppers into small pieces, onions into sections, and mushrooms into slices. Then, heat the cauldron and add the oil. When the oil temperature is about 180℃, fry the fish fillets in a cauldron, that is, take them out (keep the fish fillets white), pour the oil on them, then fry the bamboo shoots, pepper slices and mushrooms in the cauldron several times, that is, add the fish fillets and onion segments.
Features: the taste is fresh, tender and smooth, and delicious.
(4) Fresh fried fish fillets
Ingredients: 300g grouper meat, pea pods 10, red pepper 1 0, yellow pepper 1 0.
Seasoning: 1, half egg white, half teaspoon salt, a little pepper and half teaspoon starch;
2. 1 tbsp cooking wine, half a teaspoon salt, half a tablespoon water starch, a little sesame oil, and 3 tbsp water.
Operation: 1, fish fillets, marinating with seasoning (1) 10 minutes;
2. Wash red and yellow peppers, cut them open, remove seeds and cut them into small pieces. Pea pods tore off the old tendons and washed them for later use;
3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;
4. Mix the seasonings evenly, pour them into the pot, and then stir the fillets together to serve.
Key tip:
1. Grouper has fewer spines and a thick meat layer, which is most suitable for frying fish slices. You can buy it in supermarkets or vegetable markets. Besides grouper, snapper slices are also acceptable.
2. The oil temperature of fish fillets should not be too high to prevent the fish from sticking together.
3. Stir the ingredients and seasonings evenly first, and then add the fish fillets, which can reduce the stir-frying and keep the integrity of the fish fillets. Because the fillets are already eight ripe after oiling, you can fry them in the pot a little, and it is not advisable to turn them over with big moves.