Its cuisine is Zhejiang cuisine.
It is characterized by salty taste, white color and tender meat.
raw material
750g of carp, 5g of salt and monosodium glutamate, 20g of onion, 30g of ginger, 50g of big oil, 50g of vinegar15g, 50g of chicken soup, 5g of sesame oil and 5g of cooking wine.
manufacturing process
Cut both sides of carp with a knife. Cut onion and ginger into thick slices, put them inside and outside the fish, add salt and cooking wine for 5 minutes, take them out and drain them, then pour in sesame oil. Mix 10g Jiang Mo with vinegar, sesame oil and monosodium glutamate to make ginger vinegar juice, which can be eaten with fish and dipped in the juice.
Steamed Cargill fish
Shandong cuisine
Features authentic, fresh and refreshing, long-term food is not greasy. When eating, take out the Jiang Mo and vinegar dish and dip it in it. It tastes very good.
raw material
750 grams of Cargill. 20 grams of fat pork, 20 grams of mushrooms, 0/5 grams of ham/kloc-,20 grams of bamboo shoots and 25 grams of Chinese cabbage. Shaoxing wine 15g, pepper 10g, clear soup 150g, onion 25g, ginger slices 10g, and chicken oil 3g.
manufacturing process
Scrape Cargill's scales, clean gills and internal organs, and wash them. Punch a willow knife 1.7 cm square on the fish, put it in boiling water, take it out immediately, sprinkle salt evenly, and put it neatly on the plate. Put a flower knife on the pig fat and cut it into strips with a length of 33 cm and a width of 1 cm. Cut the onion into small pieces and slice the ginger. The hearts of Lentinus edodes, bamboo shoots, ham and rape were cut into pieces with a width of 1 cm and a length of 3.3 cm. Put the fish in a fish dish, add Shaoxing wine, pepper and clear soup, then evenly put the pork fat, onion, ginger, mushrooms and ham on the fish, steam them in a cage for 20 minutes, then take them out, pour the soup into a wok, take out the onion, ginger and pepper, put the Chinese cabbage in the pot and put them neatly on the fish. Boil the soup in a pot, remove the foam, pour it on the fish, and then pour the chicken oil.
Steamed Chinese Bass
Its cuisine is Zhejiang cuisine.
Features fish shape integrity, fresh and tender fish, fat and smooth, delicate fragrance.
raw material
A grouper (weighing about 1000g). 50 grams of pork suet. 5 g of refined salt, 0.5 g of monosodium glutamate, 0/5 g of Shaoxing wine/kloc-and 5 g of onion. 25g soy sauce, ginger slices 10g.
manufacturing process
Slaughter the grouper and wash it. Cut 5 knives on each side of the fish, and cut pork suet into 10 pieces. Put pork suet, 1 ginger slices and onion slices into every knife edge of the fish. Have another drink. Add salt, soy sauce and Shaoxing wine, put them in a steamer with the fish, and steam them over high fire until the fish knife lines are exposed. Pick up onion, ginger, pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce to eat.
Steamed snapper
Its cuisine is Zhejiang cuisine.
It has the characteristics of complete fish shape, soft and tender fish meat, delicious taste and mellow soup.
raw material
A fresh snapper (net weight about 750g). 15g cooked ham slices, 2.5g raw bamboo shoots, 25g water-soaked mushrooms. 10g diced suet, 4g ginger slices, 3g ginger rice, 5g onion, 5g balsamic vinegar, 4g refined salt, 3g monosodium glutamate, 2g Shaoxing wine, 2g onion segments and 250g clear soup.
manufacturing process
Slaughter bream, remove scales and gills, gut it, wash it, blanch it in a boiling water pot, take it out, scrape off the black film, rinse it off, put the fish in a deep dish, put bamboo shoots, mushrooms, diced suet and ham slices on the fish, and add refined salt, Shaoxing wine and clear soup. The fish is put in a long waist plate. Add 70g refined salt, monosodium glutamate and cooked broth to the original juice soup in the bowl, adjust the taste, and then pour it on the fish. Take Jiang Mo and vinegar with you when you eat.