Sweet and sour golden osmanthus Hangzhou chrysanthemum fish

[gourmet food secret script: knife work] my move -- anatomy and application of bass 1\"Sweet and sour golden osmanthus Hangzhou chrysanthemum fish"[knife skill of gourmet food Script] make the perch worth more and enjoy more delicious food.[skill of knife in gourmet food Script] my skill, anatomy and application of bass, will use graphic method to describe the slaughtering of bass in family cooking, the decomposition of fish body, the knife operation of various dishes, and the rational allocation of cooking according to the meat quality characteristics of each part of bass, so as to adapt to the urban food concept of small family or three generations of people, old and young, diversified taste, small and refined number of dishes, and colorful collocation of healthy meals, To achieve the goal of scientific quantification of resource integration, eating more fish to meet the needs of the public, and living a healthy life without leftoversApplication of four kinds of domestic perch to perch tenderloin:Perch is popular because its meat is spineless, plump, delicate and tender. Skillful housewives often cook various nutritious and delicious dishes from its meat for infants, pregnant women, children, old and frail patients and convalescent patients. The meat thickness of perch's tenderloin is thinner than that of herring, so it is generally not processed into chrysanthemum fish or other ingredients. However, family dining experience tells us that Herring's tenderloin contains fish bones, After being cut into chrysanthemum fish, the long fish bones are also cut into countless small fish bones. If you are not careful when eating, you will stab your gums, get stuck in your throat or be swallowed. In addition, it is very indecent when spitting fish bones, which is not conducive to children, elders with incomplete speech and convalescent patients. However, the bass has no fish bones in its tenderloin, which can just meet the needs of people at all levelsThe sweet and sour golden osmanthus Hangzhou chrysanthemum fish, which is the creative "four ways to eat the old and young warm bass" today, It is a creative dish for the mother who is seriously ill to improve the taste of her diet (Note: in order to maintain adequate protein supply every day, she cooks river fish dishes of various flavors every day and tries her best to make her eat fish without disgusting or greasy mouth every day. Therefore, the varieties of bass, black fish, crucian carp and so on are constantly changed, and the dishes are also changing). The dish features are as follows:1. The taste is sour, sweet and delicious. The aroma of Osmanthus chimes into the heart and spleen. It can generate body fluid, relieve depression and enhance appetite2. The color is fresh and bright, noble and rich, vivid, thick with local characteristics, rich in flavor, and attractive to the senses in Suzhou and Hangzhou3. With scientific and reasonable food materials, it is rich in nutrition, which can open the appetite, remove the rotten gas, and open the mind with fragrance4. The bass tenderloin has no spines. It is suitable for a wide range of people. The dishes are suitable for all kinds of occasions. It is especially popular with young people5. It is safer than ordinary fried food. (because the meat of bass is delicate, the bass flower processed into thin strips only needs to be cooked at a lower oil temperature. The main harm of fried food is caused by the oil temperature and oil quality.)Dish naming:The naming of sweet and sour golden osmanthus Hangzhou chrysanthemum fish is based on the fact that Hangzhou is full of Hangzhou chrysanthemums, which attract the fragrance of butterflies and osmanthus and like sweet and sour. It is a dish with strong local flavor, looks like Hangzhou chrysanthemums, has the color of golden osmanthus, tastes sweet and sour, and contains the fragrance of osmanthus.Now I'm uploading the illustrations of my skill "anatomy and application of perch" - sweet and sour golden Guihang chrysanthemum fish "from [gourmet's food secret: knife work] to share with my relatives, hoping to enlighten and help them in kitchen knife operation and family kitchen economy!May the delicious food always accompany you, and everyone be blessed with longevity and well-being!

Main Ingredients

• Bass tenderloin 1 fish

Auxiliary Ingredients

• ginger appropriate amount
• Chives A moderate amount of
• green pepper half
• Cherry Tomatoes 4g

Note: the nutritional value of bass and how to eat more than one fish and how to process tenderloin [gourmet's secret recipe of knife work] my move - log of anatomy and application of bass.http://home.meishichina.com/space-174220-do-blog-id-331460.html