Yesterday, I made a relatively satisfactory stick fish and a relatively failed grape fish, and I have been conflicted...
I went to the club to play ball as usual this morning. After thinking about it in the afternoon, I'd better make another grape fish and try it!
According to the fish owner's recommendation, the ones with thicker meat on the market should belong to the fish (I don't know if that's the word?). Slicing the fish, haha, it's true.
Open the fish meat at 4/5 degrees wide by the fingers and cut the knife to more than 4/5 deep. Add cooking wine, a little salt and pepper to taste.
Hang the whole egg liquid and wrap it in a large amount of bread crumbs.
First fry it first and take it out when it is ripe. Raise the oil temperature to 80% heat and then fry it again. Take it out and put it on a plate.
Juice useful grape juice (figure a lunch, use the eye-catching grape juice) add purple potato color. Stir fry onion and garlic slightly, add purple sweet potato blended with grape juice, simmer over low heat, add a little water if viscosity is high, add white vinegar, sugar, a little salt, monosodium glutamate, and finally dilute it with water starch. Pour it on the fish noodles already loaded.
grape fish
By MaymieOrn
Recipe Recommendations
- fish 500g
- eggs in 1
- bread crumbs appropriate amount
- purple potato 1 tablet
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for grape fish
1
Choose fish with thicker meat, I choose the fish, and slice the fish.
2
Open the fish meat at 4/5 degrees wide by the fingers and cut the knife to more than 4/5 deep.
3
Hang the whole egg liquid and wrap it in a large amount of bread crumbs.
4
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5
First fry and take it out when it is ripe, raise the oil temperature to 80% heat, then fry it again once, take it out and put it on a plate.
6
Add the grape juice for juice juice (for a bento, use the eye-catching grape juice) to mix with the purple potato paste, and use rice flour, white vinegar, sugar, salt, monosodium glutamate, and a little pepper to prepare a bowl of juice for later use.
7
Put a little oil in the pan, add spring onions and garlic slices and stir-fry until fragrant, add grape purple potato pulp.
8
Pour the juice on the fish noodles that have been placed on the plate, OK!