Zhejiang Specialty Cuisine

Author: Li Fu / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: Three-color fish silk, one dish three colors three flavors, exquisite knife skills, meticulous cooking, crispy and tender, delicious and tempting.
Main Ingredients: Black fish
Seasonings: Tomato juice, egg white, cornstarch, custard powder, edible oil, sauce
Preparation Process:
1. Take the clean meat of the black fish, cut it into silk, and marinate it into three parts. One part is coated with cornstarch and custard powder, then deep-fried to a golden color and served on a plate.
2. One part is quickly fried in oil, drained of oil, coated with tomato juice, and stir-fried evenly, then served on a plate.
3. The other part is quickly fried in oil, coated with sauce, gently flipped, and served on a plate.
Precautions:
1. The black fish silk should be cut into long and uniform strands.
2. The cornstarch should be coated evenly.
The lotus lantern flies in color, with exquisite carving. One dish, two flavors, tender and refreshing, rich in aroma.
Main Ingredients: Prawns, small yellow pumpkin
Auxiliary Ingredients: Green bell pepper silk, scallion, ginger
Seasonings: Light soy sauce, oyster sauce, chili oil, MSG, cooking wine, salad oil, cornstarch
Preparation Process:
1. Remove the pulp from the pumpkin, carve it into a lotus lantern shape, and cut the prawns in half, set aside.
2. Heat a little oil in a pan, add the green bell pepper silk and scallion ginger to sauté, then add half of the prawns and seasonings to cook, and serve in the carved lotus lantern pumpkin.
3. The other half of the prawns is peeled, flattened with a small wooden mallet, then cut into shrimp silk, blanched, seasoned with saltiness, and served on a plate.
Precautions: Add a little cornstarch when pounding the shrimp meat. The thickness of the pounded shrimp sheets should be uniform.
P30-31