Squid with purse

How to make squid with Purse:

Raw materials for making squid

300 grams of Shuifa loach. 50 grams of fish, 50 grams of pig fat meat, 10 grams of egg yolk, 10 grams of cherry, 25 grams of green vegetable, 10 grams of kelp, 10 grams of Nostoc flagelliforme. 25 g cooking wine, 3 G pepper, 4 g salt, 30 g egg white, 20 g soybean powder, 0.5 g monosodium glutamate, 15 g green onion, 15 g ginger and 750 g clear soup.

The process of making squid with purse is as follows:

Soak the fish fillets in boiling water to remove the alkalinity and drain them into a pot. Add soup, cooking wine and pepper to soak them through. Remove and cool them. Press the fish fillets into peach shape with a peach shaped mold and dry them. Fish (peeled and bloody meat) and pig fat are hammered into fine antlers with the back of a knife respectively. Remove the fine spines and fascia of the meat, and then chop them again with the edge of a knife and put them into a bowl respectively. Beat the green onion and ginger and soak them in water. Make fish paste with water soaked with onion and ginger, add salt and pepper. Cooking wine. Stir the minced pork vigorously in one direction, then add egg white and water soybean powder until it is bright and becomes fish mixture. Mix the egg yolk well and spread it into skin, then cut it into shreds. Cut the cherry into thin teeth. After cooking, cut half into thin small diamond pieces and the other half into short pieces. The thin sea belt is cut into filaments about 1 cm long. Mix egg white and dry soybean powder to make egg white and soybean powder. Spread the peach shaped fish fillets with egg white beans

Squid with purse

Squid in purse is a famous dish in Sichuan Province, which belongs to Sichuan cuisine. It is made of water loach, fish meat, pig fat meat and egg yolk. The taste is salty and fresh, the shape is beautiful, the soup is clear, the taste is fresh, the quality is soft, tender and smooth.

Preparation of materials

Water hair squid 300 grams. 50 grams of fish, 50 grams of pig fat meat, 10 grams of egg yolk, 10 grams of cherry, 25 grams of green vegetable, 10 grams of kelp, 10 grams of Nostoc flagelliforme. 25 g cooking wine, 3 G pepper, 4 g salt, 30 g egg white, 20 g soybean powder, 0.5 g monosodium glutamate, 15 g green onion, 15 g ginger and 750 g clear soup.

Production steps

Soak the squid slices in boiling water to remove the alkali taste and drain them into a pot. Add soup, cooking wine and pepper to soak them through. Take them out and let them cool. Press the squid slices into peach shape with a peach shaped mold and dry them. Fish (peeled and bloody meat) and pig fat are hammered into fine antlers with the back of a knife respectively. Remove the fine spines and fascia of the meat, and then chop them again with the edge of a knife and put them into a bowl respectively. Beat the green onion and ginger and soak them in water. Make fish paste with water soaked with onion and ginger, add salt and pepper. Cooking wine. Stir the minced pork vigorously in one direction, then add egg white and water soybean powder until it is bright and becomes fish mixture. Mix the egg yolk well and spread it into skin, then cut it into shreds. Cut the cherry into thin teeth. After cooking, cut half into thin small diamond pieces and the other half into short pieces. The thin sea belt is cut into filaments about 1 cm long. Mix egg white and dry soybean powder to make egg white and soybean powder. Spread egg white and soybean powder on the peach shaped fish fillets, squeeze the fish grits into a ball shape and put them on the squid fillets. Press five egg skins on the top of the peach neatly as whiskers. A piece of kelp is folded neatly and inserted into the peach tail to make a ribbon. Use four tooth cherry to mix it into flower shape. The vegetable side silk is pressed under the flower to make a flower pole. Two diamond shaped pieces of the upper part of the vegetable are divided into leaves on both sides of the flower stalk, and a small amount of Nostoc flagelliforme is put under the stalk as land. Finish in turn, put it in the tray, steam it in the steamer and take it out (keep the temperature). Add special clear soup to the frying pan and bring to a boil. Add salt, pepper, cooking wine and monosodium glutamate to adjust the flavor. Take out the purse, place the fish and peach in the soup bowl and pour in the clear soup.

reminder

This paper introduces in detail the production method and category of the squid, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the practice and various nutrients of the squid.

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