Healthy Eating Meat - Healthy Big Eat 2

Author: None
Publisher:
Publish Date: 2006-07-01
Features: Secret Recipe Bass Rolls
■ Ingredients: 500g bass, 250g corn, 1 egg white
■ Seasonings: Sugar, salt, cooking wine, starch, salt, chili sauce, preserved plum meat, butter, and an appropriate amount of scallions
■ Instructions:
1. Remove the scales, internal organs, and gills from the bass, sprinkle with salt, and rub the fish repeatedly with your hands to remove the, then rinse. Take the meat and cut it into large thin slices, placing them in a bowl.
2. Take a small bowl, filter out the egg white, and set it aside. Use the yolk for other purposes.
3. Take a bowl, place the sliced fish in it, add salt, sugar, cooking wine, egg white, and a little starch, mix well, and marinate for about 20 minutes.
4. Remove the pits from the preserved plums and set aside the preserved plum meat. Drain the canned corn, cut them in half, and set them aside.
5. Wash the scallions thoroughly and cut them into long strips. Place the Hunan chili sauce and preserved plum meat in a blender, blend into a sauce, and set aside.
6. Pour the marinated fish slices into a sieve and let them drain for a moment. Then, use kitchen paper towels to wrap each slice, absorbing excess moisture. Lay the fish slices flat, place one corn strip along the edge of the fish, and roll it up slowly, tying it with a scallion leaf.
7. Heat the butter in a flat pan over high heat. Once the butter melts, place the rolled fish in the pan and cook over medium heat for about one minute. Then flip the fish with a spatula and continue cooking until fully cooked. Remove from the pan, drain the oil, and plate. Pour the prepared sauce evenly over the fish rolls.
Tips:
Flavor Profile: Rich aroma, sour and spicy. Rubbing the fish with salt before cooking is to remove the and reduce the fishy smell, so this step must be done well to ensure the final flavor is not affected. P62