【changshu】eight Treasure Reunion Platter

Name: 【changshu】eight Treasure Reunion Platter
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g sea bass; 200g pork; 200g Golden cauliflower; 1/2 root corn; halfway carrot; 200g quail eggs; 1/2 teaspoon salt; 6 teaspoons Cooking Wine; 2g ginger; 1/2 tsp White pepper; 60ml oil

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Speaking of dishes with the New Year flavor, there must be big fish and meat, and then made into a pattern with meaning, so as to be auspicious! We Changshu people like these dishes with rich meaning the most! Braised fish with braised pork is a common home-cooked dish on the usual table. It is estimated that it can no longer satisfy the modern people’s pursuit of the taste of the year. This time, the fish and pork are mixed together, fresh carrots and corn kernels are added, and they are steamed into a delicious meatloaf. .
Nowadays, the young people who are drifting outside and even the elderly uncles and aunts are not at home all year round, so for them, the New Year is a day for family reunion. Reunion and reunion, round food can best express its meaning. Spread quail eggs that are deep-fried until golden, and use freshly fried wine-flavored golden cauliflower on the bottom. Not only is the greenery full of green, the golden cauliflower is also very auspicious and nice!
As a new year dish, this eight-treasure reunion platter couldn't be more suitable! "

【changshu】eight Treasure Reunion Platter

1. Wash the sea bass, and slice the lower half of the fish along the large bone spurs on the back, then remove the bones from the belly and tear off the skin.

【changshu】eight Treasure Reunion Platter recipe

2. Chop the sea bass into surimi and set aside.

3. The pork is peeled and washed. Choose 4 fat and 6 lean pork, the taste will be better. If you don’t like fatty meat, just use lean meat, but the texture will be more woody.

4. Chop into minced pork, as finely as possible.

5. Mix the minced surimi and minced pork into a container, add appropriate amount of salt and cooking wine.

6. Add ginger and mix well.

7. Wash the carrots and chop into small particles.

8. Wash the corn and cut the corn kernels.

9. Put the carrots and corn kernels into the minced meat, stir well, then grab it with your hands and beat it a few times to make it firmer.

10. Prepare the plate, put the minced meat mixture into the plate and shape it into a round meatloaf by hand. Put it in a steamer with cold water, turn to a low heat and continue to steam for 25 minutes after the high heat is boiled.

11. Pick out the old roots of golden cauliflower and clean them.

12. Add a proper amount of oil to the wok to heat up. The oil can be slightly more. Add golden cauliflower and stir fry.

13. Then pour 4 teaspoons of cooking wine and stir fry again.

14. Then add salt to taste, stir fry again, and you can get out of the pot. The time to fry golden cauliflower must not be long.

15. Prepare the plate and spread the fried golden cauliflower on the plate.

16. Wash the quail eggs, add an appropriate amount of water to the pot, cook, and peel off the shell.

17. Add appropriate amount of oil to the pot again, heat to 5 minutes, add quail eggs, and fry on medium to small fire.

18. During the period, keep turning over to make the surface of the quail eggs fried. When the surface of the quail eggs is golden and wrinkled, you can remove it.

19. Place the steamed meatloaf in the center of the golden cauliflower, and place quail eggs around it.

Tips:
Try to choose pork that is fat and lean, with a fat but not greasy taste. But be sure to chop finer, the lean meat and fat meat are mixed evenly.
When frying golden cauliflower, the cooking time should not be too long, otherwise a lot of nutrients will be lost. I saw a chef on TV once said that the golden cauliflower can be turned in half. This means that the oil is heated in the pot, the golden cauliflower is added, the rice wine is added, the salt is added, and the pan is mixed well. The golden cauliflower fried in this way is tender and fresh, and the color is also beautiful.
The oil temperature of fried quail eggs should not be too high, it will burn easily.