Lao Bing Juan Dai Yu

A special dish composed of ribbonfish and fried pancake.The main ingredient is ribbonfish,and there are some auxiliary materials: daikon radish,rings of green onion,ginger, garlic,nutmeg, star anise, salt, sugar, cooking wine, and edible oil.There are also various soy sauce,dark soy sauce, yellow bean sauce, cooking wine, etc.This dish has excellent taste and can be easily made at home, so it is very popular among the public.The making of fried pancake wrapped with ribbonfish：The process of making fried pancake wrapped with ribbonfish is actually quite simple. The key lies in the diverse ingredients we use for seasoning. But to make a delicious dish, these auxiliary materials are the real heroes. Next, let's have our editor break down the entire process of making this dish step by step.Firstly, prepare the main ingredient: 1500 grams of ribbonfish. For the side ingredients:200 grams of flour

Seasonings include star anise 25 grams, fennel 10 grams, cinnamon 5 grams, bay leaf 2 grams, cooking wine 20 grams, rice vinegar 100 grams,

pepper powder 10 grams, green onions, ginger, and garlic each 20 grams, chicken powder 10 grams.

Firstly, wash the ribbonfish, cut it into segments, then fry them in 260-degree hot oil until golden yellow, remove and drain the oil.

Secondly, stir-fry green onions, ginger, and garlic in another pot first, then add the ribbonfish.

Thirdly, mix cooking wine, vinegar, pepper powder, chicken powder with water to make a stew sauce, pour it into the pot, then simmer for 6 hours until the fish is tender. Remove from the plate when done.Finally, let's make the pancake. Mix an appropriate amount of flour with hot water, add egg and mix thoroughly. The dough should be soft and hard according to the consistency of the water and flour. Allow it to rest for about 20 minutes after mixing well. Next, roll out the dough into a long strip, then coat each piece in oil, twist them into spiral shapes, flatten and spread into circular pancakes with a thickness of 0.5 centimeters. Cook on an oiled pan over low heat for about 10 minutes until golden yellow, turn and press lightly to make it fluffy. The taste characteristics are: salty and fragrant, tender and crispy.Key points in operation: control the heat well so that the ribbonfish does not fall apart during simmering and maintain its original shape. Highlights of this dish: moderate saltiness and freshness. A combination of pancakes and fish, nutritious and balanced, elegant yet simple.How difficult is it to make? Mommy, try making this home-style dish yourself! How to make fried pancake wrapped with ribbonfish For the pancake ingredients: 3 cups flour, half a cup of hot water, 2 eggs; and a small amount of cooking oil and salt.

Method:

Firstly, mix warm water into the flour, stir gently. Add in the egg and mix thoroughly to form a dough with appropriate hardness; add more flour if too sticky or more cold water if too dry. Let it rest for about 20 minutes after mixing well.

Secondly, roll the dough into long strips, brush oil on each piece, twist them into spiral shapes, flatten and spread into round pancakes with a thickness of 0.5 centimeters. Cook over low heat until golden yellow from both sides; press lightly to make it fluffy.

Make sure to pour some water when kneading the dough; 

add a little

table salt

and a small amount of Sichuan pepper powder, mix well with warm water. Knead into soft and hard dough like pulling

noodles.Sprinkle a little water on the dough, knead repeatedly until smooth and non-sticky. Roll out into square pictures, brush with vegetable oil (or peanut oil). The dough is now ready. After preparing the dough, place it in a preheated pan over low heat; first check if the pan is hot by wiping it with a wet cloth. If steam appears, lower the heat. If no steam, place the pancake on the pan and brush some oil on both sides; after two minutes flip and repeat until golden brown.

Always replenish oil when necessary. Cook for about ten minutes in total. When both sides are golden, remove from the pan and serve.

The key to making pancakes is mixing the dough. Key points: 1) Use warm water; 2) Add a small amount of soda water; 3) The dough should not be too hard; 4) Let it rest for about an hour after mixing.

For corn pancake:

The making process is actually very simple. I often use pancakes to make various snacks at home.

To make this corn pancake, we only need to add corn in it. 

Pancakes are one of therice dishes that people love. They can be paired with meat, eggs, vegetables like cucumber,sesame, green peppers, and scallions according to personal preference. The main nutrients in pancakes include carbohydrates, protein, fat, etc., rich and diverse. Common methods for making pancakes include

steaming, boiling, frying, baking, or cooking. Different methods result in different levels of nutrient loss. For pancake-making, the nutritional loss is minimal. Let me explain my method: First, pour flour into a bowl and stir with chopsticks while gradually adding cold water. Do not add too much; enough to stick together. Sprinkle some scallion tops, salt (adjust according to the amount of flour or personal taste). Mix again. Heat the pan first, spread oil around the edge to prevent sticking. Once hot, pour in the dough and evenly spread it on the pan. Lower the heat and occasionally add more oil if needed until golden brown.

Fry a ribbonfish last.

You can apply sweet or spicy sauce for better taste.

How to choose good ribbonfish Nowadays, fresh ribbonfish are rare in the market; they are frozen on the ship after sea fishing and later stored in cold storage. To get fresh ones, you might have to go to a seaside fish boat.

Ocean-caught ribbonfish are usually larger than those from nearshore areas, but taste is similar.When I buy at the market, I choose: Firstly, check the color of the body; silver gray or white indicates freshness. Yellow color means it's not fresh.

Secondly, look for uniform distribution of scales; many falling off indicate multiple handling and repackaging.

Thirdly, examine if the belly is intact; any damage suggests it was stored in non-frozen conditions for a long time.Freshness can be judged by red gills. More red means fresher. Check if the silver-white 'scales' (ribbonfish has no scales) have fallen off, which indicates lack of freshness.

Also check if the belly is soft and broken; these are signs of spoilage.Note: Ribbonfish cleaning is simple. Clean the inside thoroughly to remove any black spots that can cause a fishy smell, affecting taste. Nutritional value of ribbonfish in pancake wraps Looking at how delicious this fried pancake wrapped with ribbonfish looks, are you already hungry? Actually, people often just enjoy eating such foods and do not know much about the nutritional benefits of ribbonfish. Here's a breakdown of its nutritional value:It can lower cholesterol due to unsaturated fatty acids in the scales. It has digestive and warming effects, also good for skin care and beauty.

Some components in its scales and white oily layer are effective against leukemia, stomach cancer, lymphoma, etc., especially helpful for treatment.Good for cardiovascular health due to magnesium content. Helpful for skin hydration and elasticity.

Improves memory and brain function by increasing phospholipids; ideal for seniors, pregnant women, and children.Steam. Boil, fry, pan-fry, and roast. The method of preparation affects the degree of nutrient loss. Pan-frying dough results in less nutrient loss.

Let me share my recipe:

1. Pour the flour into a mixing bowl and stir it evenly with chopsticks while adding cool water gradually. Do not add too much water; adjust according to your preference. Fry the pancake until it is enough. Sprinkle chopped green onions, salt (add based on the amount of flour and personal taste), and stir a few more times.

2. Heat the pan, pour oil around its edges to prevent sticking. After heating, pour the dough into the pan and spread it evenly using a spatula. Reduce heat. Add oil occasionally during cooking. The pancake should be golden brown on both sides.

3. Fry a fish fillet.

You can also spread a filling on the pancake, adding sweet or spicy sauce for extra flavor.

How to Select Fresh Yellowtail in the Market

Currently, few fresh yellowtails are sold on the market; they are usually frozen immediately after sea fishing and then stored in cold storage before distribution. To get a fresh yellowtail, you might have to go to boats at sea. Yellowtail caught in the ocean is generally larger than those from nearby seas, but their taste is similar.When buying yellowtails, I usually follow these tips: Firstly, check the color of the fish body; it should be silvery or silver white. Yellow indicates it's not fresh.

Secondly, observe the distribution of scales on the surface; if many have fallen off, they might have been handled multiple times and re-packed.

Thirdly, carefully examine the integrity of the fish belly; any damage suggests it was stored in a non-frozen environment for a long time, indicating spoilage. With these tips, you can roughly determine the freshness of yellowtail. Give them a try!

Fourthly, check if the gills are fresh red as they indicate greater freshness;

look at the silver white "scales" (yellowtails actually have no scales) to see if many have fallen off; less attached scales mean it's not fresh;also, inspect if the belly is softened or ruptured; such signs suggest it's not fresh.

Tip from the editor: Yellowtail is relatively easy to clean. Just open up the fish belly and wash the inside thoroughly. Make sure to remove all black parts to avoid an unpleasant smell that could affect taste. Nutritional Value of Yellowtail Wrapped in PancakeHave you already started craving this crispy and delicious yellowtail pancake?

In fact, many people only enjoy such foods because they don't fully understand the nutritional value of yellowtail. Indeed, it contains abundant protein along with various vitamins; let's delve into its nutritional benefits.

1. Lower cholesterol levels.

The scales of yellowtail contain multiple unsaturated fatty acids that significantly reduce cholesterol.2. Promotes appetite.

Yellowtail can stimulate appetite, warm the stomach, and replenish strength while moisturizing skin and enhancing beauty.3. Anti-cancer properties.

There are anti-cancer components in the scales and the silver-white fat layer of yellowtail, particularly effective against leukemia, gastric cancer, lymphoma, among others.4. Benefits cardiovascular health.

The magnesium in yellowtail protects the cardiovascular system.5. Moisturizes skin.Regular consumption can keep your skin moist and elastic. 6. Enhances intelligence.

Yellowtail contains lecithin, which enhances memory, delays brain cell death, and boosts intelligence—ideal for seniors, pregnant women, and children. Magnesium in silver carp helps protect the cardiovascular system.

5, Beauty. Eating silver carp frequently can moisturize the skin and maintain its suppleness.

6, Boosting intelligence. The phosphatidylcholine in silver carp can enhance memory, slow down the death of brain cells, and improve intelligence, making it an ideal nourishing beverage for seniors, pregnant women, and children.