Fish fillet with lark mushroom
Raw materials: 1800 grams of black fish and 250g of Pleurotus ostreatus
Ingredients: 400 grams of bamboo shoots, 2 grams of fresh red pepper, 2 grams of refined salt, 3 grams of mushroom essence, 1 gram of pepper, 100 grams of yellow rice wine, 200 grams of dried flour, 1 egg, 10 grams of soy sauce, 50 grams of abalone juice, 25 grams of seafood sauce, 5 grams of ketchup, 200 grams of chicken soup, 50 grams of sugar, 20 grams of wet raw flour, 500 grams of refined oil, 100 grams of chicken oil, 5 grams of minced garlic, 5 grams of sesame oil.
Production: 1, slaughter the black fish, remove the intestines and intestines, wash clean, take the meat on the back of the fish, remove the fish skin, cut into fish slices, add salt, chicken essence, pepper, dried cornflour, egg white, mix well and starch. 2. Wash Pleurotus ostreatus and bamboo shoots and slice them. Change the sharp red pepper into willow leaves. 3. Heat the wok, add the oil skillet, stir-fry the chicken oil and minced garlic until fragrant, add the chicken soup, yellow rice wine, soy sauce, abalone sauce, seafood sauce, ketchup, white sugar, refined salt and other seasonings, add the mushrooms and simmer until crisp and fragrant, add them to the dish plate and set aside. 4. Heat the wok and add the refined oil. when the oil temperature is 160℃, put the starched fish fillet into the oil, wait for the fish fillet to turn white, pour into the leaky spoon and set aside. 5. Pour out the oil and leave the remaining oil, stir-fry the fresh red pepper and bamboo shoots slices, add salt, mushroom essence and chicken essence, stir well, sprinkle with wet powder and sesame oil, and stir well in the mushrooms.
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Processing of freshwater "fish sausage"
1. Raw material pre-treatment: the fresh fish caught should be quickly sent to the processing plant to remove the fish with peculiar smell and corruption. Remove the viscera and head of the fresh fish and rinse the blood stain with clean water. If the fish cannot be processed in time, the fish should be frozen and stored at minus 18 degrees Celsius. It is better to thaw frozen fish with running water. The water temperature should be controlled at about 10 degrees Celsius. 2. Meat picking: the meat extraction rate is controlled at about 25%. If the meat extraction rate is too low, it will affect the finished product yield and cost; if the meat extraction rate is too high, tens of thousands of hemoglobin will be collected.
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Bigeye tuna
Big-eyed tuna (BigeyeTuna), also known as fat tuna and sub-tuna, is about 1.5m long, with a weight of more than 100kg, usually 16Mel and 35kg. The back is blue and blue, and the side and ventral face are silvery white. The meat is pink and slightly soft. The pectoral fin is long, its end is very protruding, reaching below the second dorsal fin, and the second dorsal fin is also narrow, which is similar to the height of the first dorsal fin. The fish has a gray body, fat, short tail and large head and eyes. Bigeye tuna lives in deep water.
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