Sichuan cuisine new flavor and flavor garlic steamed river balls
Flavored garlic steamed river balls
This dish is improved from the traditional steamed scallops, Master Chen Hongguang combines traditional garlic vermicelli with pixian local watercress sauce to add Sichuan flavor, and the method is simple, the taste is salty, can meet the tastes of most people, is a very suitable for the whole family to eat together.
There are two important points to tell you before learning to do it:
Fish can be steamed, why choose jiangtuan?
Traditional fish, more scaly thorns, and Jiang Tuan only has a single thorn in the whole body, the meat is more tender, and there is no worries about eating it in a big bite.
The master of removing fishy smells has a good trick.
Although the fish is tender but its indelible fishy smell is a headache, the master in the river dough covered with special garlic sauce, steamed and then sprinkled with green onions for stewing oil, so that the steamed river ball is not only fishy, but also the garlic sauce, green onion flavor further combined with the fish meat, the entrance is a "absolute" word.
Learn from the master to show your friends and family a hand~
Everything is ready, let's get started!
Required ingredients
Ingredients:
Jiang Tuan
ingredient:
Broccoli, loofah, vermicelli, fungus, green onion
Pickled:
Salt, pepper, monosodium glutamate, egg white, starch
flavouring:
Garlic paste, steamed fish sauce garlic sauce: minced garlic, steamed fish sauce,
Oyster sauce, Pixian watercress
The specific dosage is added according to personal preference
Preparation steps:
Step 1
·Change the knife river regiment·
✔ Remove the bones of the river dough, cut off the head and tail of the fish, and then cut the fish into slices, which is easier to mature and more beautiful to spare;
Step 2
·Yard flavor pickling·
✔ Add salt, pepper, monosodium glutamate, egg white, starch and marinate the fish and marinate for more than half an hour;
Step 3
Preparation of side dishes ·
✔ Put a small amount of sugar, salt and oil in the water and bring to a boil, then add broccoli and blanch until it is broken;
✔ Peel the loofah and change the knife into slices, set aside;
✔ Fungus, vermicelli foam hair reserve;
Step 4
·Plate steaming·
✔ Make garlic paste: minced garlic minced, add steamed fish sauce, oyster sauce, Pixian watercress, stir well;
✔ The head and tail of the fish are placed at both ends of the plate, with broccoli in the middle, loofah slices on the surrounding area to base, and then put the vermicelli, fungus, fish fillet, garlic sauce in order, put it in the steamer basket and steam for five or six minutes, and take it out for later;
Step 5
·Boiled oil·
✔ Sprinkle with an appropriate amount of green onion, steamed fish soy sauce, and then drizzle with hot oil to make a dish;
Meals