A list of the contents of this article:

The practice of fish rolls, how to make fish rolls is delicious, and the common practice of fish rolls

1. Practice: chop pork into fine paste, spring onion and ginger rice into a bowl, add appropriate amount of salt, monosodium glutamate, Shaojiu, clear soup, egg white and sesame oil. Change the fillet fish into large slices 4 cm long, 3 cm wide and half cm thick. Add the meat stuffing one by one and roll it into 40 rolls with a diameter of 2 cm.

2. Steam the fish rolls in the cage for 3-5 minutes after boiling water in the pot. Stir-fry the ginger in the oil pan, remove the ginger and green onions, and pour them on the fish rolls like high soup and salt.

3. 0.5 tablespoon of rice wine, 5 tablespoons of Japanese light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of water.

4. The common practice of Chongwu fish roll is as follows: ingredients: 500g fresh fish, 150g pork belly, 30g Lentinus edodes, 15g dried shrimp, 20g sliced ginger, 20g chopped onions, 150g sweet potato powder, 1 teaspoon salt, 2 teaspoon sugar and appropriate amount of pepper. Step: cut the fresh fish into small pieces, remove the skin and bone, stir into minced fish in the meat grinder, add salt, spring onion and ginger water, a little oil, and stir the minced fish clockwise with chopsticks until it is resistant and sticky.

How do you make fried pumpkin fish rolls?

Practice: cut the slices of black fish into large slices, put them into mixed pumpkin paste stuffing, roll them into fish rolls, pat powder and drag eggs, and set aside. Put the fish roll in a slippery pan, gradually raise the oil temperature, fry the fish roll on both sides, pour into the egg with starch, turn the pan and sprinkle with sesame oil.

Peel and steam the pumpkin and mash it; spread the whole wheat bread with pumpkin paste with a spoon; paste the pumpkin with a layer of porphyra and sliced sea bass and spread it on Laver; roll up the bread and seal the interface with egg; brush the egg on the bread roll; brush the oil on the baking pan, put the bread roll on the baking pan and bake in the microwave for 5 minutes.

When the pot is hot, take a piece of ginger with a cut and rub it back and forth in the pan. After the whole pan noodles are wiped clean, pour in the cooking oil, heat, turn off the heat and fry slowly. This can avoid fish skin sticking to the pot, in the pot noodles coated with ginger juice, equivalent to an extra layer, to avoid direct contact with ginger pot noodles, but also has the role of deodorization.

Cut the slices of black fish into large slices, put them into mixed pumpkin paste, roll them into fish rolls, pat powder and drag eggs, and set aside. Put the fish roll in a slippery pan, gradually raise the oil temperature, fry the fish roll on both sides, pour into the egg with starch, turn the pan and sprinkle with sesame oil. The tip features golden color and delicious taste.

Put oil in the pan, stir-fry the pork until it comes out of the oil; stir-fry the cabbage and pumpkin with salt and thirteen fragrances, transfer to the saucepan, add boiling water (must be boiling water), put all the other ingredients in, add a fragrant leaf, star anise, a little soy sauce, sugar and chicken essence, then simmer until the vegetables are soft.

How to make rich fish rolls?

1. Prepare Pan-Fried Mackerel (1 jin), minced meat (200g), rotten bamboo clothes (3 pieces), horseshoe (diced) (2 pieces), carrots (diced) (half root), Pan-Fried Mackerel (1 jin) (1 piece), horseshoe (diced) (2 pieces), carrots (diced) (half root). Excipients corn starch (3 teaspoons), salt (1 teaspoon), pepper (right amount), olive oil (1 tablespoon), oil (right amount).

2, the practice of rich fish: material: Princess fish, spring onion, ginger salt, white sugar, soy sauce, chicken essence, dried red wine, chili coriander cooking wine, vegetable oil Kill the imperial concubine fish, remove the scales and gills, cut open and take out the five internal organs, rinse with water, sprinkle the fish with refined salt and marinate for a while. Cut green onions into sections, ginger into slices, dry red wine chili into sections, coriander into pieces, wok must be hot, oil burning 6-7 heat into the imperial concubine.

3. The delicious methods of mandarin fish are as follows: the ingredients are ready. Clean up the mandarin fish and draw oblique flower knives on both sides. Place the fish on the plate with shredded spring onions and ginger. Put some shredded spring onions and ginger on the plate in the mouth and belly of mandarin fish. Cut the rice cake into small pieces and surround the sides of the fish. Sprinkle the fish with cooking wine. And sprinkle with steamed fish soy sauce. Sprinkle with a little salt and marinate for five minutes.

4. Seasoning: light soy sauce, oyster sauce, chicken powder, salt, Shaojiu, soy sauce, Euryale powder, sugar teach you how to fry and braise yellow croaker, how to make stewed yellow croaker delicious production method: fish viscera clean, wash clean; fish body oblique down a few knives, dry water with a dry cloth, salt on both sides for a while Heat the pan with oil, fry the fish over low heat until golden, add Shaojiu, light soy sauce, oyster sauce, a little sugar and simmer until cooked. Add the regular soy sauce (color mix) and add the thickened sauce to collect the juice.

5. Rich shark fin bag materials: shark fin, salted egg yolk, egg skin, leek. Practice: 1 shark fin with water hair, 2 eggs as long as egg whites with chopsticks and then fry egg skins in a non-stick pan. Stir-fry shark's fin in the pan for seasoning.

How is the authentic Chongwu fish roll made?

1. Material selection: the main raw material of Chongwu fish roll is fresh fish, the commonly used fish are Pan-Fried Mackerel, yellow croaker and so on. When choosing fish, it is required that the fish is fresh and tender without fishy smell, and the meat is compact and suitable for slicing. Deal with the fish: wash the selected fish, remove the bones and skin, and then cut into thin slices. The thickness of fish slices should be moderate, too thin is easy to break, too thick is not easy to curl.

2. Material selection: choosing fresh fish is the key to making Chongwu fish roll. The commonly used fish are Pan-Fried Mackerel, sea bass and so on. These fish are compact and suitable for slicing. The fish is required to be fresh, tasteless and tender. Deal with the fish: wash the fish, remove the bones and skin, and then cut into thin slices. When slicing, you should pay attention to the knife method and cut along the texture of the fish, which can make the fish roll more compact.

3. The common practice of Chongwu fish roll is as follows: ingredients: 500g fresh fish, 150g pork belly, 30g Lentinus edodes, 15g dried shrimp, 20g sliced ginger, 20g chopped onions, 150g sweet potato powder, 1 teaspoon salt, 2 teaspoon sugar and appropriate amount of pepper. Step: cut the fresh fish into small pieces, remove the skin and bone, stir into minced fish in the meat grinder, add salt, spring onion and ginger water, a little oil, and stir the minced fish clockwise with chopsticks until it is resistant and sticky.

4. Combine Chongwu fish roll with rice to make boiled rice. Wash the rice and cook it half-cooked with water, then put in the sliced fish rolls and continue to cook until the rice is done and the fish rolls are well done. Finally, sprinkle with chopped onions, coriander, etc., sprinkle with adjusted sauce and simmer over low heat for a few minutes. Chongwu fish rolls stewed tofu together with tofu is a nutritious home-cooked dish.

What are the creative ways to do fish rolls?

The vanilla lemon fish roll is sliced with fresh white fish, such as cod or sea bass. Coat the fish with a layer of marinade made of fresh vanilla (such as thyme, basil), lemon juice, olive oil and salt. Then, roll up the fish and fix the shape with a toothpick. Put the fish rolls in a preheated oven and bake at 200 degrees Celsius for about 10-15 minutes until the fish is done. After baking, sprinkle with some fresh vanilla and lemon slices as garnish.

Practice: wash the snapper and slice it horizontally with a knife. Fish fillet. First blanch the spinach leaves in boiling water for 30 seconds and cut the leaves into segments. And then ironing the carrots. Spread salt and pepper on both sides of the fish fillet, wrap it with egg white and marinate for 10 minutes. Diced bell peppers, chopped tomatoes, and carrots cut into small strips. Put the right amount of carrots and spinach leaves into the fish fillet. Curl slowly to make fish rolls. Steam for 8 minutes over high heat in a steamer.

Frozen fish rolls: thaw frozen fish and cut into thin slices. Marinate it with salt, pepper and other seasoning. Then put the pickled fish fillets into shredded vegetables and shredded shiitake mushrooms and fix them with toothpicks. Finally, the rolled fish rolls can be steamed in a steamer. Frozen fish balls: thaw frozen fish and chop them into mud. Add spring onion, ginger, garlic, salt, soy sauce and other seasonings, stir well. Then squeeze the mixed fish paste into balls and deep-fry it in hot oil until golden on the surface.

Colorful fish rolls: slice the colorful fish and marinate them with salt, pepper and cooking wine. Take a piece of Laver, put a piece of pickled fish, roll it up and fix it with a toothpick. Put the rolled fish in a steamer, steam and remove, sprinkle with adjusted sesame sauce and garlic chilli oil. Beautiful fish salad: boil the beautiful fish, remove the bones and break them into small pieces. Shred cucumbers, carrots, onions and other vegetables and mix them with fish.

Vajra fish roll: wrap vegetables, herbs and rice with thin slices of fish, then roll them tightly with seaweed and cut them into small pieces. These fish rolls can be boiled or fried and are a healthy snack or appetizer. Vashi Yaro fish pie: put the seasoned fish stuffing into the pastry pie and bake until golden and crisp. This pie can be used as part of dinner or as a portable food for picnics and parties.

Longli fish, also known as dragon barge or Basha fish, is a common freshwater fish native to the Mekong River Basin in Vietnam. It is loved by many people because of its delicate meat, low bone spurs and moderate price. Longli fish can be cooked in a variety of ways, which can be innovated and tried according to individual tastes and preferences. Here are some creative ways to do this: pan-fry dragon fish: slice the fish and marinate them with salt, pepper, lemon juice and olive oil for half an hour.