Fried fish rolls with scallion and walnut

How to make fish roll with scallion and walnut oil

Raw materials for making scallion oil walnut fish roll:

250 grams of grass carp back meat, 75 grams of pig oil, 125 grams of salt and pepper walnut kernel, an egg (about 50 grams), 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaoxing wine, 20 grams of bread residue, 20 grams of dry starch, 1 dish of pepper salt, 1000 grams of cooked vegetable oil (70 grams of actual oil consumption) and 50 grams of green onion.

Processing steps of scallion and walnut fish roll:

Cut grass carp meat into 20 butterfly slices, pat dry powder and set aside. Dice the salt and pepper, walnut kernel and pig oil. Cut the scallions into pieces, put them in a bowl, add monosodium glutamate and salt, mix them into stuffing, squeeze them into 20 balls, then put them on the fish slices one by one, tightly roll them into cocoon shaped fish rolls, and put them on the plate for use. Knock the eggs into a bowl to break them up, add dry starch to make a thin paste, put them into the fish roll and hang them well, roll them one by one to cover the residue, fry them in hot oil one by one, take them out when they are dark yellow, put them on a plate, bring pepper salt and serve.

The characteristics of scallion oil walnut fish roll are as follows

The shell of the fish roll is crisp, the color is golden, and the stuffing is crisp and oily.

Fried fish rolls with scallion and walnut

Walnut fish roll with scallion oil is a unique and delicious dish, belonging to Zhejiang cuisine. The shell of the fish roll is fragrant and crisp with golden color. The stuffing is tender inside and fragrant outside.

Manufacturing materials

Net grass carp back meat 250 grams. 75 grams of pig oil, 125 grams of salt and pepper walnut, an egg (weight about 50 grams). 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaojiu, 20 grams of bread residue, 20 grams of dry starch, 1 dish of pepper salt, 1000 grams of cooked vegetable oil (70 grams of actual oil consumption) and 50 grams of green onion.

Production method

Cut grass carp meat into 20 butterfly slices with knife, and pat dry powder for use. Dice the salt and pepper, walnut kernel and pig oil. Cut the scallions into pieces, put them in a bowl, add monosodium glutamate and salt, mix them into stuffing, squeeze them into 20 balls, then put them on the fish slices one by one, tightly roll them into cocoon shaped fish rolls, and put them on the plate for use. Knock the eggs into a bowl to break them up, add dry starch to make a thin paste, put them into the fish roll and hang them well, roll them one by one to cover the residue, fry them in hot oil one by one, take them out when they are dark yellow, put them on a plate, bring pepper salt and serve.

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