The Combination of Tea Culture and Food Culture-biluo Fish Slices
1.
Raw material picture.
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2.
Remove the fish bones and skin of the herring meat batch, and then batch cut into 4 cm long, 2.5 cm wide, and 0.4 cm thick rectangular slices.
3.
Then, after rinsing the blood in clean water, remove it, drain the water, put it in a bowl, add salt, cooking wine, green onion ginger juice, and MSG and mix well.
4.
Then add the egg white and dry starch to make even the syrup.
5.
Take a teacup, put Biluochun new tea, brew with 50 grams of boiling water (without capping), steep for 2 minutes, then decanter 30 grams of tea juice, pour in 30 grams of boiling water, and brew for the second time, take 30 grams of tea Juice and some tea leaves for later use.
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6.
Wash the pot and put it on medium heat, add vegetable oil and boil until it is 40% hot.
7.
Throw in the smashed fish fillets and stir them with chopsticks.
8.
When the fish pieces turn white.
9.
Remove with a colander and drain the oil for later use.
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10.
Bring the original pot to medium heat, and quickly pour the tea juice.
11.
Then pour in the cooked fish fillets, cook in the cooking wine, add salt and monosodium glutamate.
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12.
Then sprinkle an appropriate amount of tea, turn it over a few times, and then you can put it in the pot.
Tips:
1. Fish batches should be of the same size and thickness, rinse the blood with clean water, drain the water, add seasonings and sizing.
2. When slicing the fish fillets, control the temperature of the oil and turn them gently to prevent them from falling apart.
3. You don't need to thicken the fish fillets. Add seasonings, pour in the tea juice, and sprinkle in the tea leaves.
Preparation time: 20 minutes
Cooking time: 15 minutes
