Spring thunder startles the dragon and lowers the bass-You Are Foodie

By www.u522.ComOctavia
96

Spring thunder startles the dragon and lowers the bass

"Spring thunder startles the dragon and lowers the bass""The most famous dish in the world", also known as "spring thunder startles the dragon" and "thunder on the ground", also known as "shrimp Guoba", is a traditional famous dish in Suzhou Wuxi area in the south of the Yangtze River.It is said that when Emperor Qianlong first went to Jiangnan, he had a meal in a small restaurant somewhere in Wuxi. The home-made pot in the shop is fried and crisp, and then carefully selected shrimp, cooked chicken shreds and chicken soup to make a marinade. When serving the table, pour the brine on the pot. Suddenly, there are "Hua -" and "Zhi -" sounds, and bursts of fragrance come to your nostrils. It is said that Emperor Qianlong was shocked by the noise and asked, "what's the name of this dish?" The chef replied, "spring thunder startles the dragon!" After tasting the dish, Qianlong thought it was fragrant, crisp and delicious. He praised it and said, "this dish can be called the best in the world." As a matter of fact, there was a way to make food with pot in the Tang and Song dynasties. However, as a common folk snack at that time, it had no good name. I didn't expect that hundreds of years later, this kind of ordinary food, cooked skillfully by the store chefs, especially after being tasted by Emperor Qianlong, was worth hundreds of times and won the reputation of "the best dish in the world".In the 1930s, the Shanghai Restaurant began to operate this dish, striving for perfection in its production to make it more famous."Spring thunder startles the dragon to drop the bass" is a creative dish of "the best in the world" cooked on this basis with the gourmet Award "Eastar 8128 easy clean non stick frying pan".Now upload the food configuration diagram of "spring thunder startles the dragon to drop the bass" to share with your relatives.May the delicious food always accompany you, and everyone be blessed with longevity and well-being!

Main Ingredients

Perch 1
Rice 1 small bowl

Auxiliary Ingredients

Peanut oil About 600ml
Olive oil 15ml
Water lake powder appropriate amount
ginger 3 pieces
scallion 2
Carrot 60g
green soya beans 150g

Step 1 . Making rice: a small bowl of dry rice is selected, and the cooking utensils are selected from the Ashtar 8128 easy to clean non stick frying pan;

Step 2 . Wash and dry the "Ashtar 8128 easy clean non stick frying pan", and pour the small bowl of rice into the pot;

Step 3 . Use a small spoon to lay the rice at the bottom of the "Ashtar 8128 easy to clean non stick frying pan" into a round cake with a thickness of about 5mm;

Step 4 . After the rice rice is laid in the Ashtar 8128 easy clean non stick frying pan, it is moved to the gas stove;

Step 5 . Cover the pot and heat it gently until steam comes out;

Step 6 . When water vapor appears on the pot cover, open the pot cover and continue to fry and roast with slow fire to promote the rapid evaporation of water in the rice;

Step 7 . During the frying and baking process, in order to heat the rice evenly, you can rotate the rice rice round cake continuously by hand, or change the heating area at the bottom of the pot. When you hear the creak and smell, you can turn it over;

Step 8 . After turning over, the rice round cake has a slightly brittle shell and a soft texture. Therefore, it can be compacted with a flat shovel, then poured with a proper amount of peanut oil, and then fried and baked into a pot with a gentle fire;

Step 9 . After frying and baking, continue to place the fried bread in the "Ashtar 8128 easy clean non stick frying pan" and let it cool naturally;

Step 10 . Scale off the perch, wash the internal organs and blood, use a knife to extend the midline of the fish's belly, and break it to the back of the fish;

Step 11 . The other side of the bass is also cut with a knife to the back of the fish;

Step 12 . Use scissors to cut the vertebrae of perch;

Step 13 . Use a knife to cut a flower of about 1cm wide on the bass with an oblique knife of about 40 degrees. Note: a fish skin of about 1cm should be left at the opening of the abdomen to avoid cracking during frying;

Step 14 . When the processed perch is unfolded, the width and depth of the knife on both sides should be consistent, so as to control the frying temperature;

Step 15 . The processed perch is mixed with green onions, ginger, salt, cooking wine and pepper for about 10 minutes to remove the smell and taste;

Step 16 . Dry starch is evenly applied to every corner of the sea bass, especially in the knife seal;

Step 17 . Wash the carrots and cut them into small pieces of about 8mm;

Step 18 . Green beans (peas) are washed with water and steamed in a microwave oven;

Step 19 . Put the processed pot, bass, carrots and green beans on the table for standby;

Step 20 . Take out the frying pan from the Ashtar 8128 easy clean non stick frying pan and put it on the plate for standby;

Step 21 . Cooking of diced green beans and carrots in eggplant juice: place the Ashtar 8128 easy clean non stick frying pan on the stove to heat, and add green beans and diced carrots to stir fry;

Step 22 . After the ingredients are fried and discolored, add appropriate amount of water to cover the pot, and cook the ingredients over low heat;

Step 23 . When the ingredients are crispy and fragrant, add tomato sauce and white sugar to cook for a while. After the white sugar dissolves and the juice tastes good, thicken it with starch to form "diced green beans and radish in eggplant juice" and then put it in a bowl for standby;

Step 24 . Wash and dry the Ashtar 8128 easy to clean non stick frying pan, add peanut oil (it can submerge the bass) and heat it;

Step 25 . When the oil temperature in Ashtar 8128 easy to clean non stick frying pan rises to about 150 ℃, put the processed perch into it and fry it;

Step 26 . During the frying process, use an oil spoon to continuously pour hot oil on the back of the bass to speed up the embrittlement of the skin crust of the bass, so as to ensure the meat quality and moisture of the bass;

Step 27 . Fry the perch into golden yellow and take it out for standby. Continue to heat the original pot;

Step 28 . When the oil temperature in Ashtar 8128 easy to clean non stick frying pan rises to about 150 ℃, put in the pot and turn down the fire properly, and let the pot stew in the hot oil for a moment;

Step 29 . When the ordinary frying sound is heard in the Ashtar 8128 easy clean non stick frying pan, turn up the fire and fry the pot into golden yellow;

Step 30 . Put the fried rice in the pan while it is hot;

Step 31 . Put the fried perch on the pot in time and serve it with the cooked diced green beans and turnips in tomato sauce.

Step 32 . After the pot perch is placed on the table, pour the sauce of "green beans and radish diced in eggplant juice" (Note: when pouring the sauce, there will be a "squeaking" and "zhazhao" frying sound of the pot)

Step 33 . Illustration of the finished product of "spring thunder startling the dragon and lowering the bass" cooked with "Ashtar 8128 easy clean non stick frying pan".

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!