Fish fillet with 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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Fish balls in fresh soup
Drinking meat balls: meat balls, also known as Tuozi, is a necessary delicacy in large and small banquets. Meat balls are the most famous meat balls in Chuzhou, which are carefully processed from pig hind legs, lean meat and egg white, pure soybean powder and other raw materials. There are usually two methods: soup and deep-frying. Drinking meat balls has a history of hundreds of years. In the late Ming and early Qing dynasties, there were folk songs to describe: "the meat is round and smooth, and the front room is in the back room. It looks as hard as an iron egg, and it is tender and fragrant in the mouth." It is rich in high-quality protein, calcium, phosphorus, iron, iodine, zinc, vitamins and nicotinic acid.
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What should be paid attention to when releasing fish fry in winter in the reservoir
Every winter is the golden season for releasing silver carp, bighead carp, grass carp and herring to the reservoir. However, many mariculturists report that a large number of dead fish and swimming diseased fish will be found on the water surface of the reservoir within 2 ~ 7 days. The skin of these fish loses luster and the body surface mucus increases. According to the above symptoms, it can be inferred that the fish is suffering from a typical "incompatibility of soil and water". The disease is mainly caused by the sharp change of water temperature and the strong stimulation of nerve endings in the skin of fish, which leads to the dysfunction of internal organs and its death.
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