The practice of Yunluo yellow croaker 5, the practice of Yunluo yellow croaker

Cuisine and efficacy: halal cuisine Deficiency and health nutrition recipes Spleen and appetizer recipes Malnutrition recipes Process: Frying with crumbs.

The ingredients for making Yunluo yellow croaker:

Ingredients: 750 grams of large yellow croaker.

Excipients: 50 grams of vermicelli, 3 grams of cornmeal (yellow), 150 grams of egg yolk.

Seasoning: 3 grams of monosodium glutamate, 15 grams of cooking wine, 2 grams of pepper, 10 grams of ginger juice, 100 grams of peanut oil, 15 grams of salt and pepper, 5 grams of salt.

The practice of Yunluo yellow croaker:

1.Remove the head of the net fish, open it with a blade from the backbone, and remove the fish beam bone;

2.Divide the tail pieces evenly so that both pieces of fish have tails, remove the spines, and cut the wheat spike pattern on the flesh;

3.Wash the fish with water, purify the water, and smear it with cooking wine, refined salt, monosodium glutamate, white pepper, and ginger juice to taste;

4.Stick the corn flour evenly so that the knife lines are scattered;

5.Vermicelli cut into 10 cm long segments;

6.When the peanut oil is poured into the pot and boiled to 60% hot, the fish is hung with egg yolk liquid;

7.Put the fish in oil in order, fry until six mature, and remove it;

8.Fry the vermicelli in oil, remove it and put it on a plate, and sprinkle it with monosodium glutamate as the base;

9.Then return the fish to the spoon and fry it again, when it is browned, remove the knife and put it on a plate;

10.This dish can be served with salt and pepper or spicy soy sauce.

The production tips of Yunluo yellow croaker:

This product has a frying process, and about 1000 grams of peanut oil need to be prepared.

Food is a restraint. Large yellow croaker: Yellow croaker cannot be eaten with the traditional Chinese medicine nepeta; Do not drink tea before and after eating fish; It should not be eaten with buckwheat.

Cornmeal (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

Egg yolk: Egg yolk should not be eaten with brown sugar, saccharin, soy milk, and rabbit meat.

Ingredients: 750 grams of large yellow croaker. Excipients: 50 grams of vermicelli, 3 grams of cornmeal (yellow), 150 grams of egg yolk. Seasoning: 3 grams of monosodium glutamate, 15 grams of cooking wine, 2 grams of pepper, 10 grams of ginger juice, 100 grams of peanut oil, 15 grams of salt and pepper, 5 grams of salt.

Practice in this paragraph. 1. Remove the head of the large yellow croaker, open it with a blade from the backbone, and remove the fish beam bone;

2. Divide the tail of the fish evenly, so that the two pieces of fish have tails, remove the thorns, and cut the wheat spike-shaped flower knife pattern on the fish meat;

3. Wash the fish with water, purify the water, and smear it with cooking wine, refined salt, monosodium glutamate, white pepper and ginger juice to taste;

4. Stick the corn flour evenly to disperse the knife lines;

5. Cut the vermicelli into 10 cm long segments;

6. Put the spoon on the fire, pour in the peanut oil and burn until it is 60% hot, and hang the fish with egg yolk liquid;

7. Put the fish in oil in order and fry until it is six mature;

8. Fry the vermicelli in oil, remove it and put it on a plate, sprinkle with monosodium glutamate as the base;

9. When the fish is browned and browned, remove the knife and put it on a plate;

10. This dish can be served with salt and pepper or spicy soy sauce.

Ingredients: 1 piece of fish, appropriate amount of dry flour, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of tomato sauce, appropriate amount of shredded green onion and ginger, shredded carrot, appropriate amount of peas.

Method: 1. Remove the gills and internal organs of the gong fish, and wash them with scales.

2. Cut a flower knife on the body of the fish and evenly sprinkle a layer of dry flour to close the macro.

3. Heat oil in a pot until it is 70% hot.

4. Fry the fish head first, and then put all the fish in it to fry. Fry until golden brown and remove.

5. Put sugar, vinegar and tomato sauce in a bowl and serve with sweet and sour sauce. In another bowl, add starch, shredded green onion and ginger, shredded carrots, peas, and water to thicken the sauce.

6. Heat oil in a pot.

7. Add the sweet and sour sauce and stir well and bring to a boil, then add the thickening sauce and stir well and bring to a boil. Remove from heat. Pour the prepared sauce over the fish.

The big yellow croaker sauce is the most delicious, with the addition of chili peppers, which can enhance the flavor and fragrance, and this dish will also add a little wine to make the fish more mellow, the specific method is as follows:

Ingredients: a large yellow croaker, half a small piece of ginger, three cloves of garlic, an appropriate amount of chopped green onions, and four dried chili peppers.

Excipients: a spoonful of bean paste, half a spoon of dark soy sauce, half a spoon of aged vinegar, an appropriate amount of salt, an appropriate amount of vegetable oil, a pinch of sugar, and a spoonful of rice wine.

Steps: 1. Remove the scales of the large yellow croaker, cut the fish belly, take out the internal organs, gills, and the black membrane in the fish belly must be removed, and then cleaned. Use kitchen paper to absorb the water of the fish to avoid splashing oil everywhere during frying.

2. Turn on the big Kai fire to heat the pot, then pour in an appropriate amount of oil and shake it, so that the surrounding area of the pot is covered with oil, and then turn to medium and low heat and put in the big yellow croaker Shen Sun Nian to fry the two sides of golden.

3. Pour in boiling water that is no more than half of the fish.

4. After boiling, pour in dark soy sauce, aged vinegar, salt, a little sugar, and then gently push the fish with a spatula to mix the seasoning and soup evenly.

5. Add ginger again.

6. Cover a spoonful of bean paste with a lid and simmer over low heat.

7. Simmer until half of the soup remains, add the dried chili peppers and simmer again.

8. When two-thirds of the soup is still in the pot, pour in the minced garlic and continue to simmer. Then add a spoonful of rice wine to enhance the flavor.

9. At this time, you need to open the lid of the pot at any time, gently copy the fish to prevent the fish from sticking to the pot, and leave some soup in the pot to put it on the plate, and then sprinkle the green onion to start.

Ingredients: about 2 catties of tilapia. Ginger. Scallions. Garlic, Sichuan pepper, light soy sauce, salt, sugar, five-spice powder, chicken essence, cooking oil.

Production process:1When handling fish, the black membrane inside the belly of the fish must be washed.

2.After washing, drain the water slightly, and gently make a few diagonal cuts on both sides of the fish with a knife.

3.Draw out the fishy threads one after the other.

4.Then start to marinate the fish, sprinkle a little salt and light soy sauce on the fish body and wipe it with your hands (do not use dark soy sauce, otherwise the color of the steamed fish will not look good), each scratch is stuffed with ginger shreds, and the head and belly of the fish are also stuffed a little.

5.While the fish is marinated, you can cut some green onions, ginger and garlic for later use. Take a small bowl, add an appropriate amount of five-spice powder, salt, chicken essence, white sugar, light soy sauce, warm boiled water, and stir well (do not use dark soy sauce, otherwise the color of the steamed fish will not look good).

6.Add an appropriate amount of water to the pot, bring to a boil, and then put a few chopsticks on top of the fish plate and put the fish on top, this is done so that there is a gap between the fish and the plate when steaming the fish, which can reduce the fishy smell. Steam for 6 minutes for the first time.

7.Turn off the heat after 6 minutes, and be sure to pour out the steamed water from the fish plate, otherwise it will be fishy! Then sprinkle the minced garlic evenly on the fish, drizzle a little sauce, continue to steam in the pot for about 8 minutes, turn off the heat, do not open the lid first, stuff the fish with the remaining steam in the pot for two or three minutes, and then take it out, sprinkle some green onions on the fish, and then pour a little sauce on it according to your taste!

Add the juice several times to avoid being too salty if you put it too much at once).

8.Take a wok, heat the oil in a hot pan, stir-fry the green onions, ginger and peppercorns to bring out the fragrance, and pour the hot oil evenly on the fish, and you're done!