Joke Collection Website - Mood Talk - More than a year, more than a year! How to make delicious braised mandarin fish?
More than a year, more than a year! How to make delicious braised mandarin fish?
Every time I see mandarin fish, I can't help but think of the poem "Peach blossoms and flowing water make mandarin fish fat". When it is used as an excuse by literary fans, there are always different reasons. Actually, it's really delicious
Mandarin fish contains protein, human fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other trace elements; Its meat is fresh and tender, easy to digest and low in calorific value, which is an excellent choice for women who want beauty care and are afraid of obesity. Siniperca chuatsi also has the nourishing and health-preserving effects of invigorating qi, enriching blood and benefiting the stomach. Appropriate food with mandarin fish: pear-promoting blood circulation, detoxifying, diuresis and laxative; Chinese cabbage-improve hematopoietic function.
Ingredients: 500g mandarin fish, dried pepper, ginger slices, onion root, onion segments, shredded Pleurotus ostreatus, broccoli, rice wine, salt, sugar, glutinous rice flour, oil consumption, Pixian bean paste and sesame oil.
Practice process: the mandarin fish is slaughtered and cut into knives; Add cooking wine, salt, sugar and water starch, mix well, sprinkle with water starch and marinate for 10 minute. Add oil to the cold pot. When it is 60% hot, add mandarin fish and fry for about 2 minutes until golden brown. Take cooking oil out of the pan, pour in ginger slices, onion roots and Pixian bean paste and stir-fry until soft. Add dried Chili and shredded Pleurotus ostreatus, and stir well. Pour in a little cold water and add the fried mandarin fish. Put salt, sugar, oil consumption and rice wine; Cover and simmer for 5 minutes until the fish is tasty. Put the mandarin fish on the plate. Thicken the raw juice in the pot with water and starch, pour a small amount of sesame oil, and mix it with cold oil in a hot pot to make a thick juice. Pour the thick juice on the mandarin fish and sprinkle with onions.
Tip: Before cooking, soak the slaughtered mandarin fish in milk for a while, which can not only remove the fishy smell, but also enhance the umami taste of the fish. When frying mandarin fish, you must put it into high temperature. If the temperature is too low, the fish fillets will become brittle. After frying at high temperature for a while, turn to slow fire and soak slowly, so that the fish is heated evenly, and the fried fish is golden in color, crisp outside and tender inside.
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