Red trout with egg white

Method of red trout strip with egg white

Raw materials for making egg white red trout strips:

1 piece of fresh red trout (about 750 g), 4 pieces of egg white, 50 grams of scallion, 50 grams of chili sauce, 25 grams of cooking wine, 2.5 grams of refined salt, 2.5 grams of monosodium glutamate, 75 grams of dry starch, 1000 grams of soybean oil (actual consumption 75 grams), 25 grams of pepper salt.

Processing steps of egg white red trout strip:

1. Remove the scales of the red trout, dig out the gills and internal organs from the gills, wash them, cut off the head, cut the fish into two pieces, remove the skin, cut the fish into 5cm long and 5mm wide strips, put them into a bowl, marinate them with cooking wine, salt and monosodium glutamate for 1 minute, taste them and set them aside.

2. Put the egg white into the bowl, beat and froth, mix in the dry starch, and spread the fish strips.

3. Heat the frying pan, add the soybean oil, heat it, cool it slightly, then put the fish into the pan one by one, deep fry for 2 minutes, when the shell is formed, take it out, control the oil and put it into the plate.

4. When eating, serve with pepper salt, scallion and chili sauce.

Characteristics of egg white red trout strips:

The color is light yellow, crisp and refreshing, scorched and slightly spicy.

Red trout with egg white

The color is light yellow, crisp and refreshing, scorched and slightly spicy

essential information

[recipe name] red trout strip with egg white

[cuisine] Korea

[taste characteristics] the color is light yellow, crisp and refreshing, burnt and slightly spicy

Raw materials

1 piece of fresh red trout (about 750 g), 4 pieces of egg white, 50 grams of scallion, 50 grams of chili sauce, 25 grams of cooking wine, 2.5 grams of refined salt, 2.5 grams of monosodium glutamate, 75 grams of dry starch, 1000 grams of soybean oil (actual consumption 75 grams), 25 grams of pepper salt.

Production process

1. Remove the scales of the red trout, dig out the strontium and viscera from the gills, wash them, cut off the head, cut the fish into two pieces, remove the skin, cut the fish into 5 cm long and 5 mm wide strips, put them into a bowl, marinate them with cooking wine, salt and monosodium glutamate for 1 minute, taste them and set them aside. 2, put the egg whites in the bowl, beat them into foam, mix in the dried starch and spread the fish strips. 3. Heat the frying pan, add the soybean oil, heat it, cool it slightly, then put the fish into the pan one by one, deep fry for 2 minutes, when the shell is formed, remove it, control the oil and put it into the plate. 4. When eating, serve with pepper salt, scallion and chili sauce.

Longitude: 104.06573486

Latitude: 30.65946198