How to make a whole fish feast? What are they?

The general public catering has four cool and four hot, six cool and six hot, eight cool and eight hot. Cold dishes include cold shredded fish, sesame fish sticks, spicy fish liver, egg skin fish rolls, crispy fried fish pieces, roasted and mixed shredded fish, etc., and Relai includes crispy fish fillets, stir-fried fish fillets, boiled fish fillets, steamed soft-shelled turtles, stir-fried round fish, steamed round fish, catfish tofu, stir-fried catfish, golden retriever lionfish, braised fish segments, braised carp, etc. Sometimes, according to the customer's request, it also makes some fish snacks, such as smoked loach, small fish and pickles, etc., as a side dish to accompany the wine.

The high-grade whole fish feast includes eight cold and eight hot, two meals, and one soup dish, with a total of 19 dishes. The eight cold dishes are respectively a fancy platter, showing the pattern of pine crane prolonging the year; The other seven dishes are egg skin fish rolls, crispy fried fish sticks, spicy fish liver, cold salad shredded fish, sour shake fish pieces, glass fish, sesame fish cakes, and the eight hot dishes are crab roe and fish mirage, squirrel fish, whisker fish steak, golden retriever lionfish, shredded mandarin duck fish, tomato fish fillet, anchovy tray, and hibiscus crucian carp. The two meals were a small dragon crossing the river and assorted bonefish.

One soup dish is the three-color fish breast soup. Fish fillet mentioned twice in cold and hot dishes

Hundred Fish Huicui - Whole Fish Feast Hulun Lake carp, crucian carp, white fish, red tail fish, etc., the meat is fatty and nutritious, rich in protein, inorganic salts, carbohydrates, fats and various vitamins. With the fresh fish and shrimp produced in Hulun Lake, a variety of fish can be cooked, which is called "whole fish feast". Fish is not only nutritious, but also tender and delicious, and you will never get tired of eating it.

There are dishes for the whole fish feast, and there are even hundreds of dishes per table. The main precious fish dishes are two dragons playing with pearls, carp jumping over the dragon gate, carp three offerings, home-cooked boiled crucian carp, plum carp, soaked carp, butterfly sea cucumber oil fish, squirrel carp, hibiscus lotus carp, steamed silver-edged fish, grape fish, golden lion carp, tomato fish fillet, mandarin duck fish roll, mixed raw shrimp, mixed fish fillet, etc.

1. Sea cucumber scale jelly method:

1) Ingredients: 250 grams of pork skin, 1 sea cucumber Seasoning: seafood soy sauce, minced garlic.

2) Wash and shave the pork skin, cut it into strips, scald it with boiling water, add it to the container, add water and steam for 2 hours, remove the meat skin and adjust the flavor for later use.

3) Wash the fish scales, add water and agar and steam for 3 hours for later use.

4) Put the boiling water of the sea cucumber, together with the fish scales and skin jelly, in a fish-shaped container and put it in the refrigerator to cool, and cut it into slices when serving.

2. The practice of fish cloud deduction of sea cucumber:

1) Raw materials: 1 fish cloud, 1 sea cucumber, 1 cabbage, green onion seasoning: salt, flavor, sugar, chicken powder, soy sauce, chicken juice, cooking wine, oil consumption.

2) Boil the fish in boiling water, add the flavor and beat the white sauce and put it on one end of the plate.

3) Boil the sea cucumber, add a little oil in another pot, add the green onion segment and stir-fry until fragrant, add cooking wine, soy sauce, oil consumption, sugar and orange, etc., put the sea cucumber into the sauce, and put it at the other end of the plate.

4) Garnish with boiling water for choy sum.

3. The method of crispy fried fish scales:

Qiaoqiao 1) Raw materials: 22 grams of net fish scales, 1 egg seasoning: salt, flavor, salad oil, pepper, a little sesame oil, and Dianxiaosheng key powder should wash the net fish scales in boiling water, and use salt, flavor, pepper, sesame oil, and marinate to taste.

2) Mix eggs and starch into a paste.

3) Remove from the pot, add salad oil, hang the marinated fish scales in the paste, fry them in the pan until crispy, remove them and put them on a plate.

Braised whole fish. <>

I happened to see a health sentence, you can't eat meat more than twice a week, and fish can be many times, so every time I think of changing the method of doing: braised whole fish, boiled fish, stone pot fish, sweet and sour fish, celery roasted fish pieces, chopped pepper fish, chopped pepper fish head, hot and sour fish fillet, water tofu fish head soup and so on.

Ingredients: 1 fish.

5 green onions 15g salt.

Light soy sauce 1/2 tablespoon.

4 slices of ginger and 5 cloves of garlic.

Preparation of braised whole fish.

About 1 pound of fish, wash it with a flower knife on the back of the belly, sprinkle a little salt and marinate for 10 minutes.

Prepare ginger, shallots, garlic, millet peppers, and wash.

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Wrap the green onions and shred.

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Cut like this, don't cut into sections.

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Shred the garnish (nice to look at) or cut into sections.

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Heat with a little oil.

Heat the oil and put in the fish.

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Fry until golden brown on both sides, remove and set aside.

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Stir-fry the garnish in oil and add salt to remove and set aside.

Put the fish in a pot, pour in half a bowl of water and cook for 6-8 minutes.

Pour in the fried chili peppers and green onions, add the soy sauce, and cook for 1 minute.

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Delicious and nutritious fish came out.

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Tips: You can choose your favorite fish, and if you cook the soup, don't put the chili pepper, and eat the chili pepper according to your acceptance range.

There are 5 main types of whole fish feasts, namely Hulunbuir whole fish feast, Shunde whole fish feast, Baiyangdian whole fish feast, Wuchang whole fish feast and Kuizi fish restaurant whole fish feast.

1. Hulunbuir Whole Fish Banquet, Hulunbuir Whole Fish Banquet has one dish per table, and even hundreds of dishes per table. The main precious fish dishes are two dragons playing with pearls, carp three offerings, home-cooked boiled crucian carp, plum carp, oil-soaked carp, carp throwing seeds, butterfly sea cucumber oil fish, etc.

2. Shunde Whole Fish Banquet, on September 10, 2018, the much-talked-about "Chinese Cuisine" was officially released in Henan Province. 34 regional cuisines, 340 regional classic dishes, and 273 themed banquets are freshly baked, and the Shunde Whole Fish Banquet has become one of the top ten theme banquets in Guangdong.

3. Baiyangdian Whole Fish Banquet, Baiyangdian Whole Fish Banquet includes eight cold and eight hot, two meals, and one soup dish, a total of 19 dishes.

1. The eight cold dishes are fancy large platter, showing the pattern of pine crane prolonging the year;

2. The other seven dishes are egg skin fish rolls, crispy fried fish sticks, spicy fish liver, cold shredded fish, sour fish pieces, glass fish, and sesame fish cakes;

3. The eight hot dishes are crab roe and fish mirage, squirrel fish, whisker fish steak, golden retriever lionfish, shredded mandarin duck fish, tomato fillet, anchovy tray, and hibiscus crucian carp;

4. The two meals are Xiaolong crossing the river and assorted boneless fish;

5. A soup dish is three-color dried fish soup.

4. Wuchang Whole Fish Banquet, Wuchang Whole Fish Banquet is one of the top ten theme banquets in Hubei, and in September 2018, it was rated as one of the top ten theme banquets in Hubei of "Chinese cuisine".

Fifth, the whole fish feast of Kuizi Fish Restaurant, the whole fish feast of Kuizi Fish Restaurant is a unique whole fish feast in Shandong, which can make more than 100 dishes, typical sweet and sour live carp, pearl fish balls, soup fish fillet, mixed meal back, bad fish, etc.

A ...Chop the fish head with peppers.

Ingredients: 1 fish head, special chopped pepper, seasoning: 3 grams of salt, 4 grams of monosodium glutamate, 1 gram of sugar, 50 grams of salad oil, 15 grams of red oil, 15 grams of ginger, 10 grams of green onion.

Method. 1. Wash and cut the fish head in half, connect the back of the fish head, chop the red pepper, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam (about 8 minutes).

5. Spread the minced garlic and chopped green onion on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.

Two. Braised fish pieces (fish body).

Material. Ginger, garlic, salt, monosodium glutamate, soy sauce, dried chili pepper (add your own to taste.) If you want to eat a little salty, you can put more salt, and if you like to eat light, you can put less salt).

Method. 1: Heat the oil in a pan, and when the oil is hot, add the fish pieces and fry for a short while. (It's best not to fry it for too long, 30 seconds is about the same).

2) Add salt and monosodium glutamate after frying. Flip it again. Fry for a short while.

3: Put the water, preferably drown the fish, and then enlarge the garlic, ginger, soy sauce, and dried chili pepper (it is better to cut it for easy flavor). Cover and bring to a boil until the water is dry.

Add chopped green onions or coriander to your taste. The fragrant braised fish nuggets are even more delicious.

Three. Steamed fish tails.

Material. Fish tail, ginger, chives, peanut oil, light soy sauce.

Method. 1. Wash the fish tail and put it on a plate. (Easy to taste).

2. Spread ginger cubes below, sprinkle salt on top, and put some ginger slices on top.

3. Pour some cooking wine over the fish and put it in the refrigerator for 40-50 minutes.

4. After the water is boiled, steam for 10 minutes.

5. Pour out the steamed fish water from the plate.

6. Sprinkle light soy sauce and chives over the fish.

7. Heat the pot, add peanut oil to heat, and then pour it over the fish tail.

The whole fish feast is also known as the hundred fish feast, because of the selection of fish and aquatic products as the main raw materials, the use of a variety of knife work and cooking methods to make more than 500 banquet dishes and get the name, set the river fresh, lake fresh, carefully cooked. After the feast is completed, it is colorful and fragrant, which makes people salivate. Its raw materials are fresh and the knife work is delicate and changeable.

Use the original soup to maintain the original taste of the fish; Pay attention to the beauty of color and shape, and pay attention to nutritional matching. There are not only light and tender southern flavors, but also fresh, salty and spicy northern flavors; It is not only suitable for young and old, but also makes young people love it.