Variety of Yumihua

Name: Variety of Yumihua
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 whole pieces Fish fillet; 1 bowl Bread crumbles; 1/2 bowl Chopped coconut; 2 protein; 3 yolk; 1.5 tablespoons Cooking Wine; 3/4 spoon pepper; 1/2 spoon salt

by Witch descended

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When everyone is eating the chicken rice flower and tooth-making festival, what about comrades like me who don't eat chicken? I don’t know if this is considered responsive, I was called by a fishing friend to get fish early on Sunday morning. I was a little dumbfounded when I saw the fish. Although it is not very novel to catch such a big fish here, it is really stressful for me to carry it back and eat it. I went home and dissected the fish, and found that the advantage of sea fish is that it has thick flesh and few spines. Hehe, I was thinking, it’s great to eat fried. The main purpose is to clean up the food at home, so I put coconut shreds, which is surprisingly delicious. It is the kind of faint coconut fragrance.
The outside of the chicken rice flower is a small box of several megabytes, and I have to worry about oil, chicken. . . Are there any horrible problems? This way, he fried a large plate at home, which can be used as a dish or snack. Isn't it beautiful? . . "

Ingredients

2 whole pieces Fish Fillet
1 bowl Bread Crumbles
1/2 bowl Chopped Coconut
2 Protein
3 Yolk
1.5 tablespoons Cooking Wine
3/4 spoon Pepper
1/2 spoon Salt

Variety of Yumihua

1. Cut the fish into small pieces, not too small.

2. Add cooking wine, pepper, salt and egg clear and marinate for 20 minutes.

3. Add corn flour and stir well. Starch will do without corn flour.

4. Put half of the coconut chopped in the bread crumbles, and put the other half of the coconut chopped into the fish cubes. Stir well.

5. Prepare the egg yolks and stir. Spread the pieces of fish evenly into the egg yolk, and then wrap them with bread crumbles. It must be slow.

6. Drain the oil. There is a pot specializing in frying things at home, but it's too much oil. In the end, I decided to use this small pot, but I had to control the oil temperature myself. You can put the fish when the oil is hot. The whole process needs a small fire.

7. Fish cubes are easy to change color when they are in the pan, mainly because the chopped coconut is especially easy to be smashed, so it looks golden. Take it out immediately and place it on a plate covered with oil-absorbing paper and let it cool. Put the pot again, twice. Fish is easier to cook. If you're not sure, just taste one. Ha ha.

8. If you don’t have sauce for the fried fish, you can start with more salt.

9. Match it with your favorite sauce and let it transform as you like.

Tips:
There is some cream at home, which is definitely the best choice for sweet comrades, but it's fatter. Ketchup, a classic match. Lemon, to be greasy, relatively healthy, and tastes good. My favorite is plum sauce.