Fried fish and celery in oil is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine
Fish celery refers to pieces of fish dipped in minced celery. The fish used in this dish needs to be thick and tender. After removing the thorns, change it into a knife with a wheat ear, hang the paste mixed with chicken ingredients, dip it with colorful powder (red ham, black mushroom, green celery), and fry it in oil. made.
Materials
Main ingredient: grass carp 500g
Accessories: 5 grams of dried mushrooms, 13 grams of starch (broad beans), 50 grams of chicken breast meat, 10 grams of celery yellow, 10 grams of fatty pork, 25 grams of egg whites, and 5 grams of ham.
Seasoning: 10 grams of cooking wine, 10 grams of shallots, 2 grams of monosodium glutamate, 10 grams of ginger, 5 grams of salt, 50 grams of refined lard, 5 grams of garlic
Craftsmanship
- Remove the scales, gills and internal spoils of the grass carp, and use a flat knife method to remove the two pieces of fish meat from the tail forward along the spine of the fish;
- Then, with the fish skin facing down, cut a knife every 0.36 cm with an oblique knife, then use a straight knife to make a pattern crosswise, and finally cut into oblique knife blocks 1.5 cm wide and 3 cm long;
- Soak the chicken breasts in water for a while, then remove the white tendons and smash them into fine mud with the back of a knife;
- The fat meat is also chopped into fine mud;
- Put the fat paste and chicken paste in a bowl, add 250 ml of clear soup, egg white, cooking wine, monosodium glutamate, wet starch, and appropriate amount of salt, and stir in one direction to form chicken stock;
- Cut the cooked ham, water-haired shiitake mushrooms, and celery into pieces;
- Put the ham, shiitake mushrooms, and minced celery in the chicken stock bowl and mix well, then add the fish pieces and mix well, it becomes “fish celery”;
- Put the clear soup, wet starch, cooking wine, salt, and monosodium glutamate into a bowl and mix thoroughly to make the juice;
- Put the cooked lard in the frying spoon, and when it is 60% hot on medium heat, put the fish celery into the oil one by one, fry it until it is cooked, remove it, and control the oil;
- Put a little lard in another spoon, heat it up, add onion, ginger, minced garlic, when it is fragrant, pour in the fish celery, and then pour in the prepared gravy, turn it upside down and put it on the spoon Serve.
Craft tips:
- The grass carp should not be too large, and the soft scalloped fish meat should be about 1.5 cm. Otherwise, the molding will be uneven;
- Stir the chicken ingredients in one direction and add the seasonings in order;
- When the oil is over, the oil temperature should not be too high or too low, and put it into the pot one by one. Do not turn it over immediately after placing the pot. When the fish meat has a hard shell, slowly push it away with a spoon;
- Stir fry the cooking juice, and it will be quickly cooked;
- Due to the frying process, 750 grams of cooked lard should be prepared.
Food taste:
Flavor: light fragrance
The taste is fresh and smooth, and reveals the elegant fragrance of celery.
