Baked mandarin fish with milk sauce

The mandarin fish, also known as squid, is used in the northeast to call it 鳌花, which is one of the specialties of the Songhua River. Roasted milk sauce is a representative of the milk in the Russian-style large dish of Harbin. It is also one of the most expensive dishes in the Russian-style western restaurant in Harbin. There are two ways to roast cinnamon in a milk sauce. One is to use whole fish, the whole fish is placed on a baking sheet, and the oven is used; the other is only using cinnamon fish. The mandarin fish and the semi-solidified milk juice collide with a smooth, sweet and tender taste. The entrance to the mashed potatoes is instant, and the milk has a slightly viscous aroma. When you arrive in Suzhou, you must eat the squirrel fish from Songhe Tower, and go to Huizhou. You must eat stinky squid. In Harbin, the squid in roast milk is also a must-eat food.

Milk juice is one of the most commonly used soups in Russian cuisine. It is mainly used to make milk-like dishes, such as milk-boiled mandarin fish, milk pork, roasted milk, mandarin fish, and roasted milk patties. The names of the milk dishes are named after the milk and ingredients. The ability to produce authentic milk is related to the quality of the milk dishes. In the production of milk juice, there should be no similan and western noodle sauce in the raw materials. Because many chefs of Russian-style western restaurants can't make similian and western noodle sauces on their own, and there are few sales on the market, so the milk-based dishes cooked in most Russian-style western restaurants are not authentic. The smell. The difference between roasted milk and milk is that it adds a “bake” process, and the milk only needs to boil the milk, adjust the taste to the ingredients, and then pour the cream. The famous chefs of Harbin Russian cuisine, Wang Zuocai, Zhao Xuefu, and the milk-flavored dishes made by Gu Fangquan and Zhao Weijun of Huamei Western Restaurant are very famous.