Hello fellow veterans, I believe many people don’t know much about pine nut mandarin fish, so today I will share with you about pine nut mandarin fish and pine nut mandarin fish. I hope this knowledge can help you solve some of your confusions. Let’s take a look below!
Contents of this article
- How to make mandarin fish with pine nuts
- What are the specialties of the dish of pine nut and mandarin fish
- Sister Fen’s recipe for pine nut fish >
- The most authentic way to make sea mandarin fish
- A complete list of ways to make squirrel mandarin fish
- How to make West Lake pine nut fish
1. How to make mandarin fish with pine nuts
Ingredients: 500g mandarin fish, 30g pine nuts, 120g sugar, 200g white vinegar, 200g Knorr tomato sauce 100 Gram preparation method 1. All ingredients 2. Remove the bones from the mandarin fish, cut the fish into diamond shapes along the lines 3. Rub a small amount of salt on the fish, then put it in starch and flour it 4. Put enough oil in the pot and heat it up (180 degrees, oil smoke starts to appear), add fish and fry until golden color, then take it out 5. Restart the pot, put white vinegar and sugar in the pot, heat until the sugar melts, then add tomato sauce 6. Add water to the starch to make gravy , then pour it into the pot and mix thoroughly to make a thick juice. Pour the juice on the fish. 7. Sprinkle the pine nuts on the fish.
2. What are the characteristics of the dish of mandarin fish with pine nuts
It has the characteristics of strengthening the stomach and spleen. Mandarin fish with pine nuts is a local traditional delicacy in Suzhou City, Jiangsu Province. The freshly prepared mandarin fish with pine nuts is fragrant, tender and delicious, sweet and sour, appetizing, and orange in color. Pine nut mandarin fish is also called squirrel mandarin fish, because it looks like a squirrel, and when the fried mandarin fish is poured with hot and boiling marinade, it will make a squeaking sound like a squirrel, hence the name.
3. How to make Sister Fen’s pine nut fish
One seabass (approx. One and a half pounds), appropriate amount of salt, one egg, appropriate amount of corn starch, appropriate amount of tomato sauce, appropriate amount of Thai sweet and spicy sauce, appropriate amount of sugar, and a handful of pine nuts
1. A piece of seabass. Since I didn’t eat enough yesterday, I bought two and a half kilograms of sea bass today
2. Knife At a 45-degree angle, cut the fish into mesh shapes from tail to head. Don\’t cut too deep, otherwise it will fall apart when fried.
4. Do you understand when you lift the tail (my Chinese skills are not very good, please forgive me)
5. Take another piece. After cutting it, sprinkle some salt. You can also add some pepper to remove the smell. My son doesn’t eat pepper so I didn’t add it. In fact, fried fish doesn’t It will be fishy
6. Beat the eggs, put the fish into the egg liquid, and let the fish be evenly covered with the egg liquid
7. Dip the cornstarch into the slits. Lift up the tail after it is covered with cornstarch and shake off the excess powder. Do not throw away the remaining cornstarch. Add an appropriate amount of water. Save for step 14
8. Put an appropriate amount of oil in the pot, and when it feels bubbling with chopsticks, put in the fish and fry until golden.
10. I like tomato sauce with sweet and spicy sauce, but it’s not spicy at all
11. In the pot Put an appropriate amount of oil, heat it up, add tomato sauce and Thai sweet and spicy sauce 2:1
12. Bring to a boil, then add sugar, the amount depends on your taste , I don’t like sourness, so I put more of it
13. Pour the cornstarch water that was boiled earlier into the pot and bring to a boil. You can adjust the consistency here. If it’s too thick, it will get thicker if you turn off the heat. If it’s too thick, it won’t taste good and will be mushy
14. Pour on the sauce and sprinkle with pine nuts (at home) I’ve already finished eating the pine nuts, and I’m too lazy to go out to buy them due to the epidemic, so I’ll just make do with it, the fish is the main point anyway
15. Charred on the outside and tender on the inside, tempting sauce Juicy! Very delicious
4. The most authentic way to make mandarin fish
1. Main ingredients: 1 mandarin fish. 2. Accessories: a little red pepper. 3. Wash the green onions, cut them in half, and take out the core.
4. Cut the green onion, red pepper and ginger into thin strips, and cut the green onion core into thick strips.
5. Kill them Wash the black membrane and foreign objects in the belly of the mandarin fish, wipe away the water with kitchen paper, lightly cut the thick part of the fish, then apply a layer of rice wine, then spread evenly with salt, add shredded ginger and marinate for 5 minutes.
6. Place four spoons under the fish plate, put the fish on top, cover the fish with green onion cores, put it into a steamer with boiling water and steam over medium-high heat for 6 minutes, halfway through Do not open the lid.
7. After the time is up, turn off the heat and simmer for half a minute, pour out the juice in the plate, and pour the steamed fish with soy sauce.
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8. Spread shredded green onion and red pepper on the fish body, heat peanut oil in the pot, pour it on the fish and serve.
5. How to make squirrel mandarin fish
Accessories: 120g sugar, 200g white vinegar, tomato paste 100 grams;
1. First, prepare all the materials needed for squirrel fish.
2. Cut the sweet-scented osmanthus meat into bones and cut the fish into diamond flowers.
4. Put an appropriate amount of oil in the pot and heat it (180 degrees, the oil smoke will start) , add the fish and fry until golden brown, take it out
5. Put the vinegar and sugar into the pot, heat the vinegar and sugar until it boils, then add the tomatoes. Sauce.
6. Add starch water to make gravy, pour it into the pot and stir-fry until it becomes thick sauce.
6. How to make West Lake pine nut fish
1. Prepare the ingredients on 1/7 and cook a whole Remove the scales, internal organs, and gills of the fish, then drain the fish with a dry cloth.
2. Cut off the head of the fish at 2/7. Use a flat knife to chop into the head, then remove the fish bones and cut into slices. Be careful not to cut off the fish skin, otherwise it will break.
3. 3/7 Place the cut fish on a plate, add cooking wine, salt, MSG and pepper to marinate.Taste, and spread the egg white liquid evenly on the cut fish pieces.
4. Sprinkle the fish with dry starch on 4/7, evenly sprinkle it on both sides of each piece to make the fish surface dry, so that it will be oily when fried in the oil pan. Not easy to splash. Rub cornstarch into the gaps and shake off any dry powder that is not firmly adhered.
5. 5/7 Heat oil in a pot, deep-fry until golden brown and crispy on the outside. Remove and put on a plate and set aside.
6. 6/7 Put oil in the pot and stir-fry the tomato sauce until fragrant. Add some salt, 2 tablespoons of sugar and 2 tablespoons of vinegar.
7. 7/7 When the sugar and salt have melted and the soup is thick, pour it over the fish on the plate and it is ready to serve. .
OK, this is the end of the content about pine nut mandarin fish and the preparation of pine nut mandarin fish. I hope it will be helpful to everyone.
