Stewed tuna with spicy cabbage
raw material
300g canned tuna, 400g spicy cabbage, potato 1, tofu 150g, scallion 1, red pepper 1, green pepper 1, onion 1, and mashed garlic 1.
operational approach
1, the spicy cabbage should be shaken off and cut into 4 cm long sections.
2. Cut the potatoes into half-moon blocks (slightly thick).
3. Cut the tofu into 0.5 cm thick slices.
4. Red pepper, green pepper and green onion are cut obliquely, and onion is shredded.
5. Stir-fry onion, spicy cabbage, garlic, potato and Chili sauce in the canned tuna oil pan, and add water to cook.
6. After the spicy cabbage is cooked, add tuna, red pepper, green pepper, onion, tofu, ginger wine, and season with salt.
Stewed Cargill Fish-Illustration
raw material
1 Cargill fish, 8 horseshoe shells, 100g tofu, 200g radish, 3 fresh mushrooms, 1/2 bags of Flammulina velutipes, 30g fish cake, 6 Chinese cabbage leaves, 50g spinach, 1/2 green onions and 30g Chrysanthemum morifolium.
operational approach
1, Cargill fish should be scaled, eviscerated, finned and tailed, and the front and back slices of fish should be made 1 slice.
2. Sprinkle 2 tablespoons sake and a little salt on the fish fillet, and pour some boiling water after 20 minutes.
3. Soak horseshoe shells with light salt water to remove sludge.
4. Cut tofu and radish into cubes (slightly thick).
5, mushrooms to handle, cover into a knife shape. Cut off the roots of Flammulina velutipes.
6. The fish cake is tilted into a fan shape.
7. Blanch the cabbage leaves and spinach with salt water, then wash them with cold water and squeeze them dry. First, spread the leaves of Chinese cabbage on the roller blind, put spinach on the leaves, roll them up like kimbap, and cut them into 1.5 cm long sections.
8. Slice the green onions obliquely, and only take the leaves for later use.
9. spread a layer of raw materials in the pot and pour in kelp water. Add scallion and chrysanthemum morifolium, add salt to taste, boil and skim off the foam.
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Stewed crystal fish-Illustration
raw material
2 strips in crystal fish, 50g razor clam, 200g radish, tofu 100g, green onion 1/2, red pepper 1 root, 2 green peppers, 3 cups of water and a little refined salt.
Ingredients: 1 tbsp garlic paste, 1 tbsp Chili sauce, 2 tbsp Chili noodles, 1 tbsp ginger wine, a little salt.
operational approach
1, crystal fish needs to scale, gut and cut into 2 ~ 3 pieces.
2. Soak the razor clam in light salt water to remove sludge.
3. Radish is cut into square pieces (slightly thick), tofu is cut into 0.5 cm thick pieces, and green onions, red peppers and green peppers are sliced obliquely.
4. Add water to the pot, stir the materials, and add the radish to boil.
5. Put crystal fish in, and then cook the clams and tofu.
6, add salt to taste, add green onions, red peppers, green peppers and cook.
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Yellow croaker spicy soup-illustration
raw material
2 yellow croaker, 50g beef (1 teaspoon garlic paste, 1 teaspoon sake, a little pepper and salt noodles), radish 100g, pumpkin 100g, celery 50g, scallion 1, and red pepper/kloc-0.
Ingredients: 1 tbsp garlic paste, 2 tbsp ginger wine, 2 tbsp Chili sauce, 1 tbsp Chili noodles, 1 tbsp cooking wine, a little pepper and salt noodles.
operational approach
1. Scales and gills of yellow croaker are removed, internal organs are taken out, washed, fins and fish tails are cut, and several pieces are cut after washing.
2. Slice the beef and mix it with seasoning.
3. The radish is sliced (slightly thick) and the cantaloupe is cut into a half-moon shape.
4, water celery cut into 4 cm long, green onions, red peppers, green peppers obliquely cut into pieces.
5, pot fire, add radish and beef mixed with ingredients, stir fry, then pour kelp water, add ingredients and stir fry.
6. When cooking, add yellow croaker and cantaloupe, then add celery, onion and pepper. Add salt to adjust the mouth and eat with Artemisia selengensis.
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Spicy roasted mandarin fish-Korean food
Food ingredients
1 fresh mandarin fish (about 1 kg), red pepper 25g, Tricholoma matsutake 25g, chicken soup100ml, peanut oil100g, sesame (baked) 50g and sugar 50g.
Gourmet practice
1, keep fresh mandarin fish in about 2% salt water for about one hour, remove muddy smell, wash, slaughter, scale, fishy smell and viscera, and wash; Peel the onion and ginger, wash the onion and ginger juice, stir and mash, add 2 grams of cooking wine, mix well with salt, spread it on the fish, put it in a big fish dish and marinate for about half an hour.
2, bright red peppers, washed Tricholoma matsutake, all cut into 3 cm long silk; Peel garlic, wash and slice.
3. Steam the salted fish in a steamer, take it out, pour the soup into the plate, and put the skin of the fish on the fish noodles at the edge of the plate with chopsticks to keep warm.
4. Heat the wok and add100g peanut oil. When it is 50% hot, add shredded red pepper, shredded chaga and onion ginger juice, stir well, and then add soy sauce, vinegar and sugar. In addition, 100 ml of chicken soup, wet starch, 1 g of refined salt and sesame oil are mixed into juice, poured into a frying pan, slowly pushed with a spoon, added with garlic slices, sprinkled with sesame seeds, taken out of the pan, and put into a big fish dish for steaming mandarin fish.
Gourmet special
The fish is fresh and tender, rich in flavor and juicy, salty and spicy.
Red trout balls-Korean food
Food ingredients
Red trout 1 treaty 1 000g, water-borne mushroom1,onion 5g, cooking wine15g, onion powder 5g, refined salt 5g, ginger powder 5g, monosodium glutamate, sesame oil and ginger powder.
Gourmet practice
1. Remove scales and gills from the fish, gut it, wash it, slice it from the tail along the back bone with a flat knife, take two pieces of fish, peel it with a knife, strip off red tendons, and take 350g of trout meat.
2. Cut the fish into 2 mm thick pieces, wash them with clear water, put them on the chopping board, and chop them into mung bean pieces with double knives; Immediately put it into a porcelain basin, add 300 ml of water and salt, and stir in the same direction until the fish becomes sticky and bubbles appear, that is, put the mullet paste in the shade to make it swell.
3. Add cooking wine, sesame oil, Jiang Mo and monosodium glutamate to the expanded surimi, and stir evenly to taste.
4. Put half a pot of water in the wok, grab the minced fish by hand, gently knead it into fish balls and cook it in the pot.
5. Take five small porcelain bowls, add salt and monosodium glutamate, put fish balls and soup into each small bowl, sprinkle with mushroom powder and onion, and serve.
Gourmet special
Fish balls are loose, fresh and clear, and their fragrance is palatable.
Sam sun fish lips
Food ingredients
1.25kg fish lips with water,100g canned bamboo shoots, 50g mushrooms with water, 50g cooked ham,1.5kg clean old hen, 500g fat duck, proper amount of sugar, cooking wine and monosodium glutamate.
Gourmet practice
1. Cut ham, bamboo shoots and mushrooms into rectangles; The fish's lip is cut into small pieces 3 cm square.
2. Wash the chickens and ducks, soak them thoroughly in boiling water, then wash the blood foam with clear water, put it in a pot, and add 3 kg of clear water. Bring to a boil with high fire, simmer with low fire, add onion and ginger, cook 1.5 kg chicken and duck soup, and filter to make clear chicken and duck soup for later use.
3. soak the fish lips in boiling water, remove them, and then take some chicken and duck broth and pour it into the pot. Soak the fish lips in chicken and duck soup again, take out and pour out the soup.
4, the pot is set on fire again, chicken and duck soup is put, and fish lips are put in; Soak bamboo shoots and shiitake mushrooms in boiling water, take them out, put them in a pot and cook with fish lips for 5 minutes, add ham slices, salt, sugar, cooking wine and monosodium glutamate, cook for a while, thicken water starch, pour sesame oil on them, and serve.
Gourmet special
The juice is thick and delicious, the fish lips are soft and smooth, and the rotten glutinous food is delicious.
Tuna steak-details.
Materials:
300G tuna for sashimi, appropriate amount of vegetable seedlings, 2 small tomatoes, appropriate amount of garlic slices, appropriate amount of flour, butter 10G, olive oil 1 spoon.
Tuna marinade:
Appropriate amount of salt, a little pepper (shredded pepper is better).
Sauce:
Yellow mustard cream 1 teaspoon (never use domestic mustard, which tastes completely different), green mustard cream 1 teaspoon, honey 1 teaspoon or 2 teaspoons (adjust according to your own taste), and 2 teaspoons of soy sauce.
Exercise:
1, stir the sauce evenly for later use.
2. Sprinkle salt on both sides of tuna, sprinkle pepper evenly, and pat a thin layer of flour evenly on both sides.
3, out of the pot, pour olive oil, add butter, stir-fry garlic slices, and take out garlic slices. Put the tuna pieces in and fry them on both sides until the color is the highest. Put it on a stainless steel net and let it stand for a while, then slice it.
4. spread the seedlings, add the fish fillets, pour the sauce and decorate with small tomatoes.
Address:/eat/wsfood/200712/27295.html.
Sauté ed saury with salt-illustration
Materials:
2 saury, 2 small limes, appropriate amount of white radish paste, and a few large leaves.
Seasoning:
Salt (or salt and pepper), fried sesame seeds, a little soy sauce.
Exercise:
1, cut the saury from the small hole in the stomach, clean it up, and divide it into two parts, each of which is diagonally scratched on both sides.
2. Sprinkle the fish with salt evenly and marinate for about 15 minutes.
3. Turn on the oven, put the fish on the shelf, simmer for about 4 minutes, turn it over and bake for about 4 minutes. Just dye the surface brown.
4, the fish is placed on the plate, and the small lime is cut and placed.
When eating, you can squeeze some lime juice on the fish, or you can wrap the fish squeezed with lime juice in big leaves, sprinkle with sesame seeds and dip it in soy sauce and radish mud to eat. Radish puree without soy sauce is also delicious, as you like.
Address:/eat/wsfood/200711/26412.html.
General knowledge of saury-with picture description
The common cooking of saury is basically the same as that of eel. Although fish is not as delicate and delicious as eel, it is not bad.
Materials:
4 saury, 12 pepper, shredded white onion, 2 tablespoons wheat flour.
Seasoning:
2 tablespoons of salad oil, 3 tablespoons of cooking wine, 3-4 tablespoons of soy sauce (according to your own taste), 2 tablespoons of Lin Wei and 2-3 tablespoons of sugar. 1 tablespoon is 15 ml.
Exercise:
1, saury is cut from the abdomen, the contents are taken out, the head and tail are removed and washed. Evenly pat a layer of wheat flour on both sides.
2. Cut off the petals of the small pepper, take out the seeds inside and wash them. Put a little oil in the wok, stir-fry until fragrant, and turn off the heat for use.
3. Put oil in the pan, spread the floured fish evenly in the pan and fry them brown on both sides.
4, another pot, add the fried fish, pour in the mixed cooking wine, soy sauce, Lin Wei, sugar, medium and small fire, turn over on both sides and collect the juice.
5, fish plate, small pepper plate, covered with shredded onion.
When eating, it is best to put it in your mouth with shredded onion, fish and pepper.
Address:/eat/wsfood/200711/26205.html.
That's all. I hope it helps you.