i am gun king

Chapter 106 Rest and Reflection

"Brother, Yangyang has data control again. Today, there are four squirrel fish. They were made by Sister Shuoshuo and the others."

This dish is colorful and fragrant, tasteful and tangible, and even more interesting is the sound.When the fried "squirrel" mandarin fish is on the table, it is immediately poured with steaming marinade, and it "squeaks" like a real squirrel.

Authentic squirrel fish Squirrel mandarin fish is a traditional dish in Suzhou, and it has always been listed as a top-grade delicacy at banquets in various places in the south of the Yangtze River.It is said that as early as when Emperor Qianlong went to the south of the Yangtze River, there was "squirrel carp" in Suzhou, and Qianlong once tasted it.Later, it developed into "squirrel mandarin fish".

There is a record about "squirrel fish" in "Diao Ding Ji" in the Qing Dynasty: "Take the seasonal fish, remove the bones from the belly, drag the egg yolk, fry the yellow, and make it like a squirrel. Burn it in oil and soy sauce." The seasonal fish should be the seasonal flower fish, that is, mandarin fish.This record indirectly proves that it is possible that there was a legend of "squirrel carp" in the Qianlong period of Suzhou.Because many dishes in "Diao Ding Ji" are from the Qianlong and Jiaqing periods of the Qing Dynasty.Secondly, it can be explained that today's "Squirrel Fish" was developed on the basis of "Squirrel Fish".The difference is that the ancient "squirrel fish" was hung with egg yolk paste, while today's "squirrel fish" is patted dry starch.In ancient times, "squirrel fish" was made by adding "oil and soy sauce" after frying. Today, the prepared marinade is directly poured on it after frying.In addition, today's "squirrel fish" is more realistic in shape, and its taste is sweet and sour, which is incomparable to the ancient "squirrel fish".

practice
Practice one
Ingredients preparation
200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (actual consumption of 50 grams), appropriate amount of salt, and 15 grams of vinegar.

Production steps
1.Remove the scales, gills, fins and internal organs of the mandarin fish, remove the leather coat on the head, wash it, chop off the fish head, spread it out and slap it flat.Use a knife to cut off the bone on the back of the fish (do not cut through the belly), leaving about 1 yu of the spine at the tail.After the mandarin fish is deboned, spread it out with the skin facing down, and cut it into flowers with an oblique knife, the depth of the knife reaches 4/5 of the meat,

Don't cut through the skin, make a slit at the tail and pull the tail through the cut.

2.Sprinkle the fish body with salt, pepper, cooking wine, wet starch (a little) and spread evenly.

3.Heat the frying pan, heat it up and pour in vegetable oil, heat the oil to [-]%, dip the mandarin fish in a little starch, fry in the oil pan for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry until golden brown, take it out, place the side with the flower knife on the fish plate, and put the fish head on it.

4.Put the pine nuts in the oil pan, remove them after they are cooked, and put them in a small bowl. 5.Leave a little oil in the frying pan, add a little clear soup, add salt, sugar, tomato paste, and vinegar, boil it, thicken it with wet starch, add a little hot oil and mix well, take it out of the pan and pour it on the fish, sprinkle with pine nuts.

Practice two

Ingredients preparation
1 fresh mandarin fish (about 750 grams in weight), 30 grams of cooked shrimp, 20 grams of cooked bamboo shoots, 15 grams of shiitake mushrooms, 25 green peas, 11 grams of Shaoxing wine, 200 grams of refined salt and scallion white segments, 100 grams of soft white sugar, 2 grams of white vinegar, tomato sauce, fresh soup, 5 grams of minced garlic, 60 grams of dry starch, 35 grams of wet starch, 15 grams of sesame oil, 1500 grams of cooked lard (about 200 grams) grams).

Production steps
1. Remove scales and gills of mandarin fish, disembowel and viscera, and wash.Cut off the head obliquely at the level of the pectoral fins, cut it along the length from the chin of the head, pat it flat with a knife, and slice flatly along both sides of the spine to the tail (do not break the tail), chop off the spine, and remove the chest thorns.Then cut straight on the fish first (knife distance is about 1 cm), then cut obliquely (knife distance 3 cm), as deep as the fish skin (do not break the skin), forming a diamond-shaped knife pattern.Then put 15 grams of Shaoxing wine and 1 gram of refined salt in a bowl and mix thoroughly, spread it on the fish head and meat, roll it on the dry starch, and shake off the remaining powder by picking up the fish tail with your hands.

2. Put the ketchup into a bowl, add fresh soup, sugar, vinegar, 10 grams of wine, 10 grams of salt, and wet starch, and stir to make a sauce.

3. Heat up the frying pan, heat the lard until it is 75% hot, turn over the two pieces of fish, lift the fish tail into a squirrel shape, then pick up the neck of the fish with one hand, and hold the other end with chopsticks in the other hand, fry it in the oil pan for a while, then deep fry the whole body until it turns light yellow, and remove it.Leave a little oil in the pot, stir-fry the scallions until fragrant, then add minced garlic, diced bamboo shoots, diced shiitake mushrooms, and peas and stir-fry until cooked.

Please Note
1. Fresh mandarin fish must be cooked to make the meat tender and delicious.

2. The knife should be exquisite, so that the finished dish looks like a squirrel.

3. The seasoning sauce should be sweet and sour, but also thin and thick to make the fish tasty.

Practice three

Ingredients preparation
Mandarin fish, shrimp, winter bamboo shoots, dried shiitake mushrooms, snow peas, salt, garlic, cooking wine, balsamic vinegar, sesame oil, starch, tomato sauce, lard, sugar, coriander, stock

Production steps
1. Cut off the fish with an oblique knife at the level of the pectoral fins, cut open at the head and chin, gently pat it into a slightly flat shape with a knife, and then use a knife along both sides of the fish body ridge to batch it from head to tail (the tail cannot be opened or broken), remove the fish head and spine, cut off the breast, and two pieces of fish meat (called fish leaves); knife;
3. Put tomato paste, clear soup, sweet and sour, cooking wine, refined salt, and water starch into a bowl, and make juice for later use.Put the lard oil into the pot, and when it is [-]% hot, lift the fish tail from the left back, slowly put it into the oil pan, then fry the fish head in the oil pan, and continuously pour hot oil on the fish tail with a spoon, so that the fish leaves are heated evenly, and remove when fried until light yellow;
4. While frying the fish, heat it up in a frying pan with high heat, put 60 grams of cooked lard, and put the kernels under the hot oil. After simmering, pour it into a colander;
5. Leave a little oil in the original frying pan, heat the oil and let the parsley segment explode for a while, then take it out, then add minced garlic, bamboo shoots, shiitake mushrooms, and peas to fry until cooked, add seasoning sauce, add cooked lard (45 grams), sesame oil, and shrimps, stir fry, take out the pan, pour it on the fish and serve.

Practice four

Main ingredients: mandarin fish, pine nuts, peas

Accessories: tomato paste, salt, sugar, white vinegar, water starch

1.Cut off the head of the mandarin fish, cut the fish body into flowers (see the picture for details), soak in salt water for 5 minutes after cutting, it can remove the fishy smell, and make the cut fish, that is, "squirrel hair", more stylish, raw powder for later use;
2.fish body cut into flowers;
3.Peel the pine nuts (bought from a roasted seeds and nuts store), blanch the peas in water;
4.Take out the soaked mandarin fish, drain the water, put it into the cornstarch and evenly coat the cornstarch, don't miss the gaps, and finally pat off the excess cornstarch;
5.Put the oil in the pot and heat it up, add the mandarin fish and fry it until golden brown, then take it out (when you put it in, hold the tail of the fish so that it can be shaped and upturned quickly);
6.When the mandarin fish is frying in the pot, set up another pot, leave a little base oil, put in the tomato sauce and stir-fry until the oil turns red, pour in an appropriate amount of water, add a little salt, more sugar, an appropriate amount of white vinegar, and mix well with starch;
7.Put the fried mandarin fish on a plate, pour over the hooked sweet and sour sauce, and sprinkle with cooked peas and pine nuts.

Nutritional value

Mandarin fish, also known as Aohuayu and Mandarin fish, belong to the Fataceae fish in taxonomy.Aohuayu is the most valuable fish among the "three flowers and five Luos".
1.Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is delicious. Squirrel fish is tender and easy to digest. For children, the elderly, the weak, and people with poor spleen and stomach digestion, eating mandarin fish can not only tonify deficiency, but also don't have to worry about digestive difficulties

2.Eating mandarin fish has the effect of "tuberculosis", which means it is beneficial to the recovery of tuberculosis patients
3.Mandarin fish meat is not high in calories and rich in antioxidants. It is an excellent choice for women who are greedy for delicious food, want to beautify but are afraid of obesity.

Edible guide
nutrient content
Calories: 10243. 74 calories
Potassium: 3074 mg
Cholesterol: 1860 mg
Phosphorus: 1723 mg
Fat: 1037 grams

Sodium: 807 mg
Calcium: 559 mg
Carotene: 442 micrograms
Vitamin A: 433 micrograms
Magnesium: 332 mg
Selenium: 202 micrograms
Protein: 158 grams

Vitamin E: 61 mg
Niacin: 49 mg
Carbohydrates: 25 grams

Vitamin C: 15 mg
Zinc: 13 mg
Iron: 10 mg
Dietary fiber: 2 grams

Manganese: 1 mg
Copper: 1 mg
Vitamin B2: 0 mg
Vitamin B1: 0 mg
Iodine: 0 micrograms
Vitamin B6: 0 mg
After listening to Yangyang's introduction, Li Yuxin has a big head, he can't eat too much fish, he made four fish in four ways, this,

At this time, Nana, Shuoshuo, they all asked in unison: "Yuxin, do you want to try the fish?" Uh...

Li Yuxin was full today, and after finally dismissing a few women, he was thinking in the room again. Even if there is no Arsenal in the Champions League, there will be a final. And in that final in history???? In that match in history, doesn’t Lehmann know the consequences of losing one player in this kind of final in less than 10 minutes?It’s just that he didn’t think of anything else at that moment, he just wanted not to lose the ball, and he had to stop Eto’o’s progress, and then he reached out and grabbed Eto’o’s ankle... In fact, even after the game, basically everyone thought that this red card was uncontroversial.

And I have to find a way to change all this, and chat with Leman when I have time. Li Yuxin didn't expect that his words would really work later, and the next league depends on whether Chelsea can hold it!

(End of this chapter)