Chinese Food
Fried Chinese toon fish
(104284 views)
In spring, there are so many kinds of wild vegetables and seasonal vegetables. Shepherd's purse, Chinese toon, Magnolia sprout and pepper sprout. So try to taste the bounty of this spring. If you miss it, you will have to wait another year. Today's delicacy is made of Chinese toon, which is called vegetable on the tree. It is the most popular delicacy in Beijing in spring. It is said that long ago, it was also used as a tribute for the royal family. The first time I eat Chinese toon is also after I came to Beijing. There is no such thing in our hometown of Inner Mongolia. The old Beijingers all say that they don't eat Chinese toon for several times. They don't call it spring. Cold Chinese toon beans, Chinese toon eggs, Chinese toon tofu, fried Chinese toon fish. Think about it all drool. Don't choose too old Chinese toon. The Chinese toon before and after the rain is the most tender. At this time, the Chinese toon is mellow and delicious. It's very delicious. Chinese toon contains nitrate and nitrite. So when you eat it, you need to blanch it. Now I'm going to fry the Chinese toon fish. Let's share it with you. If you want to make the Chinese toon fish crispy and tasty
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Mix flour, starch, baking powder and salt in a large bow
Step3:Add in the egg and mix well. Then put in the water to make the paste. Add a little vegetable oil and mix well. The consistency is to stir up the chopsticks in a straight flow state. It will be more delicate if left aside for 10 minutes
Step4:Add water to the pot. Boil it in high heat. Add a few drops of vegetable oil. Blanch the Toon until it turns green. Scoop it into a large bowl immediately. Put on the plate. Stew it for a while while while it's hot. Let the Toon taste fully overflow. It's better to eat
Step5:When the oil temperature is 50% hot, hold the Chinese Toon in water a little, dip it in the paste, fry it until it's done. When the oil temperature is 80% hot, fry it twice. When it's just going to change color, it's out of the pot immediately. After controlling the oil, it's ready to serve. It's also good to dip the pepper salt according to personal preference
Cooking tips:1 paste is in proportion. Don't thicken it. The finished product is not crisp enough. 2. After scalding, the Chinese toon will be stewed for a while, and the taste will be stronger. 3 times, it will be crisper after frying. One time, it will be cooked. Two times, it will be delicious.
