Ingredients: a fresh mandarin fish.
Ingredients: 250g carrots, 300g lettuce, 6 cabbage hearts and 3 egg whites.
Seasoning: salt 10g, monosodium glutamate 3g, Shaoxing wine 2g, chicken soup 20g, onion 10g, ginger 10g, onion ginger juice 10g, wet starch 15g and cooked lard 25g.
prepare
(1) Wash Siniperca chuatsi, cut off the head and tail, shape it, then marinate it with 4 grams of onion, ginger, refined salt, 0.5 grams of monosodium glutamate and Shaoxing wine, and put it on both ends of the fish plate.
(2) Cut carrots and lettuce into six balls and blanch them for later use.
(3) Beat the washed mandarin fish into minced meat, add 4g of refined salt, monosodium glutamate 1g, 5g of egg white, onion ginger juice and clear water, stir well, add cooked lard, mix well, squeeze into fish balls the size of lychee, put them in a cold water pot, put them on a big fire, burn them until they are slightly boiled 10 minutes, and then take them out and soak them in clear water.
(4) Put the fish head tail into a steamer, steam for about 10 minute, and then discharge.
(5) Put the wok on a big fire, add 50g chicken soup, carrot balls, lettuce balls, Chinese cabbage, 1g refined salt, 0.5g monosodium glutamate and 3g wet starch, thicken the wok and put it on the side of the dish.
(6) Put the wok on a big fire, add chicken soup, onion ginger juice, refined salt, fish balls and monosodium glutamate, thicken the soup with wet starch after it boils, pour cooked lard on it, and put it in the middle of the dish.
trait
Novel shape, elegant color, salty taste and soft texture.
Reference answer: 1. Sweet and Sour Mandarin Fish
"Sweet and Sour Mandarin Fish" is a traditional dish in Suzhou, which has been listed as the top-grade delicacies at banquets all over the south of the Yangtze River. Cooking with mandarin fish has a long history, usually steamed or braised, and making mandarin fish dishes that look like squirrels is the first in Suzhou.
. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant in incognito. The chef boned the carp, carved patterns on the fish, marinated it with seasoning, dragged it with egg yolk paste, fried it in a hot oil pan and poured it on.
The hot sweet and sour gravy on the table was rat-shaped, crisp outside and tender inside, sweet and sour, which made Emperor Qianlong very satisfied after eating it. Later, Suzhou officials reported that Gan Long was eating fish in Songhelou, a famous dish in Suzhou. Later, the operator made mandarin fish, so it was called "Squirrel mandarin fish", and soon this dish spread all over the south of the Yangtze River. The Qing Dynasty's "Tiaoding Collection" records: "Squirrel fish, take fish belly (fish season), remove bones, drag egg yolk, fry it yellow, fry it in squirrel style, and fry it in oil sauce." This dish has a history of more than 200 years since its birth. Now it has become one of the most famous dishes in China.
Raw materials: fresh mandarin fish 1 strip (weighing about 750g), cooked shrimp 30g, cooked diced bamboo shoots and water-soaked mushrooms 20g, green peas 15, Shaoxing wine 25g, refined salt and chopped green onion slices 1 g, and soft sugar 200g.
Exercise:
1. Scales, gills, viscera, viscera and washing of mandarin fish. Cut the fish head obliquely with pectoral fin, cut it from the chin of the fish head along the length direction, gently pat it flat with the knife surface, cut it to the tail along both sides of the back (don't break the fish tail), cut off the back and slice it to remove the chest thorn. Then, directly cut the fish (the knife distance is about 1 cm), and then obliquely cut (the knife distance is 3 cm) to the fish skin (do not break the skin) to form a diamond-shaped knife pattern. Then put 15g Shaoxing wine and 1g refined salt into a bowl, mix them evenly, spread them on the fish head and fish, roll dry starch on them, pick up the fish tail by hand and shake off the remaining powder. 2. Put the tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10g, salt 10g, and wet starch, and stir to form a paste.
3. Heat the wok, put lard to 80% heat, turn over two pieces of fish, and tilt the fish tail into a squirrel shape, then pick up the fish neck with one hand, hold the other end with chopsticks with the other hand, put it in the oil pan for a little frying, then put it in the frying pan until it is light yellow, take it out, put it in the re-frying until the oil temperature reaches 80% heat, and then put it in a plate to put the fish head into a squirrel shape. Leave a little oil in the pot, stir-fry shallots, take out, add minced garlic, diced bamboo shoots, diced mushrooms and diced peas, stir-fry, pour sauce, stir-fry 75g cooked lard and cooked shrimps, pour sesame oil and pour it on the fish.
Features: Golden color, squirrel-like, crisp outside Marie Laure Gigon, sweet and sour.
The main points are as follows: ① Fresh mandarin fish should be selected when cooking to make the meat tender and delicious. (2) The knife should be exquisite to make the dish look like a squirrel. 3 The sauce should be sweet and sour, and it should be thin and thick to make the fish taste.
Steamed mandarin fish
Siniperca chuatsi is one of Shaoxing's famous specialties with few thorns and tender and plump meat. It has always been a tribute in history. In the Qing Dynasty, there was a poem: "This autumn is full of fish and fat, and the level of Gyeonggi is caged on the shoulders." This dish is steamed mandarin fish from Jianhu Lake, flavored with famous Shao wine. Its color is elegant and pleasing to the eye and tastes like crab meat. It is full of fresh feeling after eating. Lu You, a great poet in the Southern Song Dynasty, praised it as "generous flavor" in his pastoral poems.
raw material
Ingredients: one live mandarin fish (about 750g).
Ingredients: 3 pieces of cooked ham (25g), 6 pieces of cooked bamboo shoots (50g) and 3 pieces of water-soaked mushrooms.
Seasoning: whole grains 2.5g, onion 1 root, Shaoxing wine 25g, refined salt 2.5g, monosodium glutamate 1g, cooked chicken oil 5g, onion1g.
prepare
Slice the mandarin fish, scoop it up with boiling water, scrape the mucus off the fish, wash it, put the fish flat on the chopping board, draw a long knife from beginning to end with a knife connected to the fish's spine, turn the fish over, and cut everything obliquely every 2.5 cm, and the knife is bone-deep. Take 1 big waist plate, put mandarin fish, put bamboo shoots evenly on both sides of the fish, put ham and mushrooms in the middle, add Shaoxing wine, cereal and onion, put it in a cage and steam it with boiling water until it is broken, take it out of the cage, remove onion and ginger slices, pour the raw juice into a wok, add refined salt, monosodium glutamate and cooked chicken oil to boil, and add onion.