CATDOLL : CATDOLL: Peach blossoms flowing water and fat mandarin fish. What color are the peach blossoms?

1. What color are the peach blossoms in the stream and the fat mandarin fish?

The main colors of peach blossoms are white and pink, as well as green and a variety of colors.

Here, peach blossoms and flowing water means that peach petals fall into the water and float with the current, and the mandarin fish in the water are plump and fresh. It has nothing to do with the color of peach blossoms.

2. How to make sweet-scented osmanthus fish delicious when steamed?

Steamed Mandarin Fish Ingredients: One Mandarin Fish (about 750g) Dressing: Ham, Magnolia Slices, Shiitake Mushrooms, Seasonings: Shredded Scallion and Ginger, Salt, MSG, Chicken Powder, Cooking Wine, Steamed Fish Compound Soy Sauce (available in the market) Preparation: 1. Open the fish, remove the internal organs, remove the gills and rinse. 2. Cut the fish into peony-shaped cuts, slice the ham, magnolia slices and shiitake mushrooms. 3. Soak the fish in cooking wine, salt, MSG, ground sesame powder and compound oil for 10 minutes, put the ham, magnolia slices and shiitake mushrooms in the cuts of the fish, steam it in a steamer for 10 minutes, take it out, put the shredded scallion and ginger on the fish (if you like spicy food, put shredded red pepper), put 75g of oil in the pan, heat it to 70% to 80% hot, and pour the oil on the shredded scallion and ginger. Features: light and tasty, rich in nutrition 46> Seven secrets of steamed fish Secret 1: The weight of the fish should be controlled at about 600 grams. This size of fish looks beautiful when placed on the fish plate, and the timing of rawness and doneness is easy to control. Secret 2: When cleaning the fish, you can cut the fish spine from the abdomen (use the tail of the knife to saw off) to prevent the overall deformation of the fish due to shrinkage of the fish bones after steaming. However, if your skills are not so good, you can choose not to cut the fish, so as not to damage and deform the fish before steaming. After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is also OK), and then dip it in a little white wine (you can also try some foreign wine, maybe you can create a new taste); Secret three: Mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, minced ginger, and minced mushrooms, and put it into the fish belly, which can not only make the fish taste fresher but also support the fish belly, making the steamed fish full; Secret four: Take a large piece of old ginger, take the longest section and cut it into even and beautiful thin long strips, take the middle section of the green onion (not clear or white, the same length as the ginger strips) and cut it into strips (for beauty and to induce appetite) and spread it on the fish plate, and sprinkle some green onion and ginger strips on the fish after the fish is put into the plate; Secret five: Be sure to put the fish into the pot after the water in the steamer is boiled (never put the fish in the pot with cold water, otherwise it will ruin the pot. The secret of many steamed dishes is to put the food into the pot after the water boils); Secret six: Steam for 6-7 minutes and then turn off the heat (the heat is the top secret); Tip 7: After turning off the heat, do not open the pot lid, do not take the fish out of the pot, use the residual heat in the pot to "vacuum steam" for 5-8 minutes, then take it out of the pot immediately, then pour the prepared seasoning (soy sauce, vinegar, cooking oil, a little salt or no salt) all over the fish (do not add MSG, so as to make it light and tender), then put a few scattered corianders on the table and eat. Features: This fish is as tender as tofu, as fragrant as crab meat, and light and refreshing. If there are others sitting there when eating, you should quietly aim your chopsticks at the belly of the fish as soon as possible (the most tender and fragrant essence), and take the initiative! Key points: 1. If it is a slightly larger fish (weight should be controlled at about 1000 grams) such as steamed lotus fish or grass carp, the steaming time can be extended by 2-3 minutes, but not too long. Don't forget the "vacuum steaming" trick. 2. When steaming a slightly larger fish, you can place two chopsticks under the fish body to lift the fish off the bottom plate. The fish body will be fully heated and cooked quickly. After it is out of the pot, quietly remove the chopsticks in the kitchen to prevent the diners from discovering your trick. 3. When steaming a slightly larger fish, you can also steam the fish upright (like a fish swimming in the water). At this time, you can use a piece of scallion about 5 cm long to open the fish belly so that the fish can stand steadily. Put two small ceramic bowls on both sides of the fish body to fix the fish body (do not put meat stuffing in the fish belly). At this time, you can also make three cuts on each side of the fish body and sandwich a piece of ginger in each cut. After the fish is steamed, remove the small bowls and serve it on the table. 4. You can also put the sauce (soy sauce, vinegar, oil) that you are going to pour on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, take the sauce out of the pot and pour it on the fish. Compared with the raw sauce mentioned above, this sauce is less astringent and has a warmer and softer fish flavor, which is suitable for the taste of the elderly and those who like light food.

3. How to cook mandarin fish deliciously?

[Ingredients] 200g mandarin fish, 2g cooking wine, 10g pine nuts, a little pepper, 10g tomato sauce, 500g vegetable oil, 40g wet starch (actual consumption 50g), appropriate amount of salt, 15g vinegar

1. Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the skin on the head, wash it, cut off the fish head, spread it out, and flatten it. Use a knife to cut off the fish bones on the back of the fish (do not cut through the belly of the fish), leaving about 1 rain of spine at the tail. After removing the bones of the mandarin fish, spread it out with the skin facing down, and use an oblique knife to cut into flower cuts, with the knife reaching 4/5 of the meat, without cutting through the fish skin, make an incision at the tail, and pull the tail out through the incision.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish body and spread evenly.

3. Heat the wok and pour in vegetable oil. Heat the oil to 70%. Dip the mandarin fish in a little starch and fry it in the oil for a few minutes. Dip the fish head in starch and fry it in the oil. Fry until golden brown. Remove the fish head and place it on a fish plate with the cut side facing up. Add the fish head.

4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the wok, add a little clear soup, salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil and stir well, pour it on the fish, and sprinkle with pine nuts.