How to cook sweet and sour golden osmanthus chrysanthemum fish

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to make sweet and sour golden osmanthus and chrysanthemum fish from me.

1. Ingredients processing: Use sea bass tenderloin. (Since the dish is named small 'Hangzhou chrysanthemum' flowers, there is no special requirement for the thickness of the sea bass meat.)

2. Cut the sea bass tenderloin into sea bass flowers, requiring nine petals, and then simmer with scallion, ginger, salt, MSG, cooking wine, pepper, and starch for a while.

3. Prepare an appropriate amount of dry starch and cover the processed sea bass flowers with starch.

4. Place the processed ingredients on a side dish and let them rest for a while.

5. First, make the sweet and sour marinade: wash the pot, add appropriate amount of water and white sugar, and melt the white sugar over low heat.

6. After the white sugar melts, add appropriate amount of June fresh soy sauce to season and color and adjust the sweetness and taste.

7. After adjusting the color and sweetness, add appropriate amount of white vinegar to adjust the sourness, sweetness, saltiness and umami. Then add appropriate amount of osmanthus syrup, thicken with thin starch and serve.

8. Frying of sea bass flowers: When the oil temperature reaches 50% hot, scatter the sea bass flowers in the pan.

9. When the sea bass flowers turn ivory white and peel off their shells, remove them from the shell immediately.

10. When the oil temperature rises to 70% hot, add the sea bass again.

11. Fry until golden brown and serve.

12. Dish presentation: Arrange the sea bass flowers to resemble densely blooming chrysanthemums. Use green peppers to make small green leaves shaped like chrysanthemums and place them under the chrysanthemums. Cherry tomatoes are used as wild fruit embellishment as a close neighbor and friend of Hangzhou chrysanthemums growing in the mountainous ecological environment of Hangzhou, forming a strong color contrast, promoting the theme of "Golden Osmanthus Hangzhou Chrysanthemum and Fish" and making it more dazzling.

13. After the dish is served and decorated as "Golden Osmanthus Hangzhou Chrysanthemum Fish", pour the prepared sweet and sour osmanthus sauce on the "Golden Osmanthus Hangzhou Chrysanthemum Fish" and serve.

14. Grilled sea bass with chives and mushrooms is also my achievement~

15. Grilled sea bass with chives and mushrooms is also my achievement~

After reading this, you will fully understand the detailed method of making sweet and sour golden osmanthus and chrysanthemum fish. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.