Five color diced fish

Five color diced fish:

Raw materials for making five color diced fish:

There are 200 grams of mandarin fish (or yellow croaker), 25 grams of ham, 25 grams of egg yolk cake, 25 grams of Shuifa mushroom, 25 grams of cooked green beans, 25 grams of egg white, 1.5 grams of monosodium glutamate, 2.5 grams of refined salt, 15 grams of scallion, 15 grams of Shaojiu, 3 grams of tender ginger, 25 grams of wet starch and 500 grams of cooked lard (about 72 grams).

Five color diced fish production steps:

Peel the fish and cut it into 0.5cm thick and 1cm square cubes. Add egg white and 1g refined salt to soak it. Mix with 15g wet starch and size. Cut ham, cake and mushroom into 0.2 cm thick pieces like nails. Cut the tender ginger into fingernails. Put the frying pan on the medium heat, slide the lard to 40% heat (about 88 ℃) and then remove the diced fish. Slide the diced fish with chopsticks for about 10 seconds until cooked. Pour in the colander and drain the oil. Leave 25 grams of oil in the pot, stir fry the scallion and ginger, add mushrooms, cake, green beans, ham and other materials, stir fry, add diced fish, cook Shaoxing wine, add 50 grams of clear soup and 1.5 grams of refined salt, thicken with 10 grams of wet starch, pour 15 grams of cooked lard along the edge of the pot, and serve.

Characteristics of five color diced fish:

The fish is smooth and fresh, with colorful ingredients, fresh taste and beautiful fragrance.

Five color diced fish

Five color diced fish is a famous traditional dish in Zhejiang Province. The fish is smooth and fresh, with colorful ingredients, fresh taste and beautiful fragrance.

raw material

Mandarin fish (or yellow croaker) 200 grams. 25 grams of ham, 25 grams of egg yolk cake, 25 grams of mushrooms, 25 grams of cooked green beans, 25 grams of egg white 5g monosodium glutamate, 2.5G refined salt, 15g scallion, 15g Shaojiu, 3G tender ginger, 25g wet starch, 500g cooked lard (about 72g consumption).

Production process

Peel the fish and cut it into 0.5cm thick and 1cm square cubes. Add egg white and 1g refined salt to soak it. Mix with 15g wet starch and size. Cut ham, cake and mushroom into 0.2 cm thick pieces like nails. Cut the tender ginger into fingernails. Put the frying pan on medium heat, slide the pan, add lard to 40% heat (about 88 ℃), then remove the diced fish, slide with chopsticks, about 10 seconds until cooked, pour in a colander and drain the oil. Leave 25 grams of oil in the pot, stir fry the scallion and ginger, add mushrooms, cake, green beans, ham and other materials, stir fry, add diced fish, cook Shaoxing wine, add 50 grams of clear soup and 1.5 grams of refined salt, thicken with 10 grams of wet starch, pour 15 grams of cooked lard along the edge of the pot, and serve.

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