Chinese Food
Honey roasted dragon head roasted with quinoa pickled rice, honey peach, love nutritionist [Ningbo home cuisine]
(100491 views)![Honey roasted dragon head roasted with quinoa pickled rice, honey peach, love nutritionist [Ningbo home cuisine]](https://cp1.douguo.com/upload/caiku/f/b/c/yuan_fbc3a5c501be059be21935d5970e227c.jpg)
Dragon head baking is a special feature of Ningbo. When I was a child, I ate paofan. Only 23 dragon heads were baked. A bowl of paofan was eaten. Since my father's hometown in Ningbo came to Shanghai for development, I haven't eaten the dragon head roast for more than ten years. All of a sudden, I miss the taste. Just before the new year, I searched for some treasure. Sure enough, the seller in Ningbo sold the dragon head roaster. So I bought the light dry dragon head roaster. Let dad cook it for me. Then I made it myself. It's really delicious. Just cooked quinoa rice. Take a bubble of boiling water. It's quinoa rice. The taste of Ningbo hometown.
Cooking ingredients
Cooking Steps
Step1:It's 250g of light dry faucet. It's so much.
Step2:Close up. Dragon head roast. Don't mix it up with nine bellied fish.
Step3:Now in winter, soak in cold water. It takes 34 hours. If the temperature is 40 ℃, it will take about 2 hours. Until the tap is soft. It's better to change the water once.
Step4:Clean the faucet and bake it. This detail hasn't been photographed - tear the fish's head apart. Pull it down to the belly. Pull out the belly together and throw it away. Wash your stomach here. Use kitchen paper towels. Absorb water. (compare the front and back pictures. It can be processed like this.
Step5:Spread it on the plate. Air dry naturally. It can be dried in about half a day. Turn over once during.
Step6:All right. Blow dry. You can fry it.
Step7:Frying pan. Oil in. High heat until the temperature is 160 degrees. Long chopsticks for fryin
Step8:Change the medium and small fire. Put in a tap to bake. Try the oil temperature.
Step9:Fry until golden. Take it out.
Step10:Contrast the color - fry until golden. Bake raw. Then try the dragon head roast. It's crispy. That's righ
Step11:Bake and fry 8 taps at a time. My pot is small. It's fried so much. If you have a big pot, you can fry a lot at a tim
Step12:Fried bowl of dragon head roaste
Step13:Cut the green onion. Cut the green onion into sections.
Step14:Hot pot. Add 20ml of fish oil just fried. Heat to 30% over high heat. Stir fry the scallion to make it fragran
Step15:Add 2 tablespoons cooking wine and 1 tablespoon raw soy sauce. Bring to a boil
Step16:Add 1 tablespoon old soy sauce and 1 tablespoon white sugar. Bring to a boil.
Step17:Put in the tap and bake half the scallion.
Step18:Stir evenl
Step19:The sauce thicken
Step20:Put in the remaining onion. Continue to stir fr
Step21:Stir fry until the sauce is all wrapped on the ta
Step22:Turn off the heat. Add 1 tablespoon of sugar and a little scallop element to make it fresh. Stir fry. Let the sugar granules wrap around the tap and bake. You can eat the taste of the sugar granules. That's right.
Step23:Dish. Sprinkle with scallion and stir fried white sesame.
Step24:Quinoa rice is soaked in boiling water. That's quinoa rice.
Step25:I'd like to have a dragon head roasted and pickled rice. The taste in my childhood memory. I'm satisfied.
Step26:Hometown of Ningbo.
Cooking tips:It's not too salty to cook. It's delicious to eat as snacks. This method is also suitable for making other small fish liver. Put sesame oil, vinegar, pepper, spices, seasoning, you can make different taste. If Ningbo flavor is salty, it should be salty. But I think it's too salty. It's not suitable for modern people. Maybe people used to lack salt and iodine, so they need to eat it. There are skills in making delicious dishes.
