Sweet and sour Jingui Hangju Fish
By VicentaLakin
Recipe Recommendations
- Perch tenderloin
- sacred fruit 4 pieces
- green pepper half a
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- white granulated sugar appropriate amount
- osmanthus syrup appropriate amount
- white vinegar appropriate amount
- June fresh appropriate amount
- starch appropriate amount
- cooking oil appropriate amount
- sweet and sour
- skills
- ten minutes
- ordinary
Steps for Sweet and sour Jingui Hangju Fish
1
Processing of ingredients: Choose perch tenderloin meat (Because the dish is named small "Hangju" flower, there are no special requirements for the thickness of perch meat.)
2
Cut the perch tenderloin into perch flowers, requiring nine petals, and then use onions, ginger, salt, monosodium glutamate, cooking wine, pepper, and starch paste to make it for a while.
3
Prepare an appropriate amount of dry starch and cover the processed bass flowers with starch.
4
Place the processed ingredients on the side dish and wake up for a while.
5
First, make sweet and sour marinade: Wash the pan, add appropriate amount of water, white sugar, and heat the white sugar over low heat.
6
After the white sugar is melted, add appropriate amount of June fresh soy sauce to season and color and adjust the sweetness and flavor.
7
After coloring and adjusting the sweetness and umami taste, add appropriate amount of white vinegar to adjust the sourness, sweetness, salty and umami taste, then add appropriate amount of osmanthus syrup, thin, and serve out of the pan.
8
Frying bass flowers: When the oil temperature is increased to 50% heat, scatter the bass flowers in the oil pan.
9
After the perch flowers turn ivory white and shell, they will be picked up in time.
10
When the oil temperature rises to 70% heat, add the bass flower again
11
Deep-fry until golden brown, then pick up and plate.
12
Dish dishes and embellishments: Stack the perch flowers into densely blooming Hangzhou chrysanthemum flowers. Make small green leaves shaped like Hangzhou chrysanthemum from green peppers and place them under the Hangzhou chrysanthemum flowers. Use the sacred fruit as an embellishment of wild mountain fruits, a close friend of Hangzhou chrysanthemum flowers growing in the ecological environment of Hangzhou's mountains, to form a strong color contrast, and publicize the theme "Jingui Hangzhou Chrysanthemum Fish" to make it more dazzling.
13
After the dishes are placed on a plate and decorated with "Jingui Hangju Fish", pour the cooked sweet and sour osmanthus paste on top of the "Jingui Hangju Fish" and serve on the table.
14
[Cutting Technique of Gourmet Cheats] My one-and-a-half style "Perch Anatomy and Application 1 #"-a finished picture of the "Sweet and Sour Jinguish-Hangju Fish" dishes of the four foods of perch.
15
[Knife Skills of Gourmet Cheats] My one-and-a-half style "Perch Anatomy and Application 1 #" Cooking Method of Eating More Perch One Fish will be compiled into a diary or uploaded into a recipe. Please pay attention, thank you!Sweet and sour Jingui Hangju Fish Make Tips
Note: Query the nutritional value of perch and the method of eating more fish and processing tenderloin.[Gourmet's Gourmet Secret Knife] My one-and-a-half trick-"Perch Anatomy and Application 1 #" diary.
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