Mandarin fish with radish

Radish and mandarin fish

Raw materials for making radish and mandarin fish

Main ingredients: 250 grams of pure mandarin fish.

Ingredients: 50g Shuifa mushroom, 50g Shuifa yulanpian, 50g shrimp, two eggs, 50g coriander.

Ingredients for making radish and mandarin fish:

10 grams of cooking wine, 1.5 grams of refined salt, a little onion and ginger, 50 grams of bread residue, 15 grams of corn flour, 500 grams of peanut oil (about 30 grams).

Processing steps of radish and mandarin fish:

1. Cut the pure mandarin fish into 12 pieces, which are 3-inch long, 4-minute wide, 1-inch wide and 1-minute thick. Then put them into a bowl, add a little onion and ginger, cooking wine and refined salt. Mix well and marinate for 10 minutes. Wash the mushrooms and yulanpian with water. Cut the shrimp into small pieces.

2. Put the minced shrimp, mushroom and yulanpian into the bowl, add cooking wine and refined salt, and stir them into the stuffing. Put the egg mixture in a bowl and break it up. Cut the coriander root, take the upper part (about 2 inches long), wash it with water, soak it in sterilized water for 10 minutes, take it out, rinse it with clean water, and control the water.

3. Place the fish fillets flat on the vegetable mound, put in the stuffing, and roll them up obliquely from the narrow side to form a radish shape. Add peanut oil into the frying pan and heat it to 60%. Dip the fish roll with a layer of dry corn flour, then dip it with a layer of egg liquid. Then put it into the bread crumb and wrap it up. Put it into the oil pan and fry it until golden. Remove it. Use toothpick to prick the head of each fish roll into a small eye, insert a leaf of coriander (about 1 inch on the outside), and then put it on the plate.

Mandarin fish with radish

Cut the pure mandarin fish into 12 pieces, which are 3 inches long, 4 minutes wide, 1 inch wide and 1 minute thick. Then put them into a bowl, add onion and ginger powder, cooking wine and salt, mix well and marinate for 10 minutes. Wash the mushrooms and yulanpian with water. Cut the shrimp into small pieces.

[raw materials]

Main ingredients: 250 grams of pure mandarin fish. Ingredients: 50g Shuifa mushroom, 50g Shuifa yulanpian, 50g shrimp, two eggs, 50g coriander.

Seasoning: 10g cooking wine, 1.5g refined salt, a little onion and ginger, 50g bread residue, 15g corn flour, 500g peanut oil (about 30g).

2. Put the minced shrimp, mushroom and yulanpian into the bowl, add cooking wine and refined salt, and stir them into the stuffing. Put the egg mixture in a bowl and break it up. Cut the coriander root, take the upper part (about 2 inches long), wash it with water, soak it in sterilized water for 10 minutes, take it out, rinse it with clean water, and control the water.

3. Place the fish fillets flat on the vegetable mound, put in the stuffing, and roll them up obliquely from the narrow side to form a radish shape. Add peanut oil into the frying pan and heat it to 60%. Dip the fish roll with a layer of dry corn flour, then dip it with a layer of egg liquid. Then put it into the bread crumb and wrap it up. Put it into the oil pan and fry it until golden. Remove it. Use toothpick to prick the head of each fish roll into a small eye, insert a leaf of coriander (about 1 inch on the outside), and then put it on the plate.

Longitude: 104.06573486

Latitude: 30.65946198