A must-have for every year and festival, Mance Happy Kitchen recommends [Chrysanthemum! Flower! Fish! 】
Overview
How to cook A must-have for every year and festival, Mance Happy Kitchen recommends [Chrysanthemum! Flower! Fish! 】 at home
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Ingredients
Steps
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First of all, you have to prepare a fish~ Of course~ not all fish will do~ Don’t blame us if the carp has too many spines and gets stuck in the throat~ So carp cannot be used~ Grass carp is a good choice if you are in a hurry to buy a fish and have some change in your pocket~ (Mansi, who has children and elderly people at home, recommends the mandarin fish with the price as the name~) Tomato sauce is super important, please be careful and it is not your usual tomato sauce~ You have to ask why this is? Because the color of the final chrysanthemum fish depends entirely on this sauce~ The teacher recommends Fengqiu brand tomato sauce (no advertising fee) Shanghai white vinegar is ok. Briefly explain the key seasoning~ Now we will start the most critical chrysanthemum (fish) production
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Cut off the head ~ flat ~
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Remove the fish fillets along the fish bones. Novices can ask parents who know how to cook for help. If you are afraid of the fillets, please wear gloves. We will use the fish bones for shaping at the end. We will use the cut fish fillets to make chrysanthemums.
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Be sure to remember to place the fish vertically and cut it into three millimeter vertical strips. Do not cut off the skin. If you cut it, you will not be able to do it. You will be responsible for the consequences
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The teacher cut it like this (little eyes, look, the teacher really didn’t cut it)
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This is what it looks like after cutting into vertical strips~
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Then lay the cut fish strips horizontally, and the next thing to do is to cut them diagonally~
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Remember, the fish skin must not be cut off. Open your big eyes and see that it is like this. You must not cut it off
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After cutting three groups like this, the third one will be cut off ~ just like the teacher does
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Shake it out like this, it’s already taking shape
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Cut the rest of the fish according to the teacher's method~ We are about to start marinating~ (1g pickling salt, 2g chicken powder, 0.5g pepper, 3g cooking wine.) Be precise this time~ Then grab it evenly and marinate for 15 minutes
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We add the egg white to the marinated fish~ It’s a dot-and-catch method. Be sure not to pour it all in, otherwise you won’t be able to make beautiful chrysanthemum fish drippings~ Note: (Dot-catch means to grab a little egg white and then catch the fish~catch~catch a little more egg white and then catch the fish~)
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Roll over, chrysanthemum fish~
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After catching it, throw it into the cornstarch~~~~The cornstarch for making chrysanthemum fish is preferably potato flour~The cornstarch will be very crispy after frying~If you just prefer a crispy texture, you can try it~
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Please let every chrysanthemum (fish) be covered with delicate potato flour~
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That's right, it's like this~
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Make the oil pan~ When the oil temperature is 70%, put the chrysanthemum fish wrapped in potato flour into the oil pan, etc. The following are very important things (when frying fish, the oil temperature in the pot should be kept between medium and high heat) (Before frying the fish, shake off the excess potato flour stuck to the fish, then hold the fish skin and put the chrysanthemum fish into the oil pan. Shake it up quickly when immersed in the oil pan, and then let go) Wow, this step is really thrilling and exciting~
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After frying, the fish has been shaped and the surface is hard, you can take it out~
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Then we will use medium-high heat to re-fry for the second time ~ it will take about ten seconds to get it out of the pot ~ (if you have already shaped it the first time, you can skip the second re-fry)
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The chrysanthemum fish has all been fried~ Next let’s make the crucial sauce~ Heat the pot and add an appropriate amount of oil
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When the oil is cool, you can add 30g of tomato paste~
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The next thing to do is to sauté the tomato sauce over medium heat. After sautéing, add an appropriate amount of water and then add sugar. The addition of sugar depends on your personal taste. If you like it sweet, please add more~
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Add white vinegar
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Continue to stir-fry~Thicken the gravy, don’t be scared by the watery starch in our pot~In fact, we only used a small amount~You can decide according to the circumstances when making it yourself~Don’t make it too thick to make it difficult to pour the juice~
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When it finally boils like this, you need to pour some raw oil on top, so that the juice that comes out will be beautiful~
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Make the fried chrysanthemum fish concave shape~
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Pour the tomato juice that has been prepared. Every chrysanthemum fish should be covered with it. It is so delicious, just like a blooming chrysanthemum! How does it taste? I really like it after trying it~ The chrysanthemum fish is very soft and has a sweet and sour taste with tomato juice. What I like even more is that my mother no longer has to worry about me getting stuck in the fish~
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Every chrysanthemum fish must be drenched with it ~ it’s so beautiful, just like chrysanthemums in full bloom! How does it taste? I really like it after trying it~ The chrysanthemum fish is very soft and has a sweet and sour taste with tomato juice. What I like even more is that my mother no longer has to worry about me getting stuck in the fish~
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With the beautiful photo of Teacher Zhang from Mansi Doudou (you all don’t know how difficult it was to take this photo, we almost took off the teacher and put on the disguise) to make life more delicious! Look forward to Mance Happy Kitchen recommending dishes for you every week!
