Category: malnutrition recipes in private kitchens, spleen-invigorating and appetizing recipes, special dishes and adolescent recipes.
Technology: steamed taste: salty and delicious. How to eat: breakfast | Chinese food | dinner | snacks.
Ingredients: grass carp intestines 200g.
Ingredients: Lycium barbarum 40g, egg100g.
Seasoning: ginger juice 5g pepper 1g salt 1g vinegar 2g vegetable oil 15g.
Cooking method
1. Soak Fructus Lycii in boiling water, wash with clear water, and drain.
2. Remove the black "shit sausage" from the mud carp intestines, break the white fish intestines and scrape them clean, then marinate the fish intestines with a little white vinegar 10 minute or so, rinse the fish intestines with clear water, drain the water and cut them into long sections.
3. Shell the eggs and stir them into egg liquid. Add medlar, fish intestines and seasonings (ginger juice, pepper and salt) and mix well. Put it on a plate.
Steam the fish intestines with fire and water, take them out and pour the oil on them.
Fish sausage taro cake
Name: fish sausage taro cake
Ingredients: 3 fish sausages, half a catty of taro, ginger rice 1 slice, chopped green onion 1 slice, 2 leeks, sausage 1 slice, 2 tablespoons of flour, 2 tablespoons of sugar, a little fresh, 2 tablespoons of salt and sesame oil Jamlom.
Production method:
(1) Wash the fish intestines, soak them in hot water and cut into sections.
(2) The taro is ground into mud, and the sausage is cut into small grains.
(3) Add ginger rice, leek seasoning, flour and sesame oil and mix well.
(4) Make a round cake with a diameter of 4 cm and fry it until cooked.
Cooking skills (explain while cooking)
How to make taro cake crispy outside and fragrant inside?
(1) Fish intestines should be soaked in hot water in advance to remove their fishy smell and blood.
(2) Taro is ground into mud and tastes smooth.
(3) Adding sausage particles to increase flavor.
(4) Use medium and slow fire, and use strong fire will make the outside easy to burn and the inside unfamiliar.
Key point: How to make taro cake crispy outside and fragrant inside?
(1) Fish intestines should be soaked in hot water in advance to remove their fishy smell and blood.
(2) Taro is ground into mud and tastes smooth.
(3) Adding sausage particles to increase flavor.
(4) Use medium and slow fire, and use strong fire will make the outside easy to burn and the inside unfamiliar.
Braised fish sausage with bamboo tube pomelo peel
Pomelo peel is a seasonal food before and after the Mid-Autumn Festival. Today, we recommend bamboo tube and fish sausage. Fish oil belongs to unsaturated fat. Proper consumption is beneficial to improving eyesight and refreshing brain.
Ingredients: pomelo peel 300g, fish intestines 200g, garlic 15g, ginger slices 15g, chopped green onion 10g, a little red pepper, dried tangerine peel 10g, dried column or broken column (after soaking in water) 30g, salt, sugar, sugar.
Practice: firstly, peel off the hard blue layer on the surface of pomelo peel, then roll it with boiling water for 10 minute, pick up and soak it, remove the extruded water, continue to soak it with clear water, then squeeze out the water and cut it into pieces for later use; Cut the outer wall of the fish intestine, clean the impurities in the intestine, keep the fish liver with fish oil, rinse with salt once, filter dry, steam with salt, peanut oil, ginger juice, dried tangerine peel and pepper, and drain the water for later use. Stir-fry garlic and ginger slices, stir-fry pomelo peel, then add appropriate amount of water (based on the soaked pomelo peel), add column and oyster sauce, simmer for 20 minutes on medium fire, add fish intestines and continue to stew for a while, and finally season to collect juice. Serve, sprinkle with chopped green onion and red pepper.
Sweet autumn fish sausage-[Chaoshan vegetable]
Sweet autumn fish sausage is a simple method, and it is a common dish in the long-loved Chaoshan cuisine menu. The practice of sweet autumn fish sausage belongs to this category. How to make sweet autumn fish sausage best depends mainly on your own taste habits to adjust the details, so let yourself follow your feelings to make this sweet autumn fish sausage!
Name of the dish: sweet autumn fish sausage
Ingredients: 2 pieces of autumn fish intestines.
Ingredients: 0.5 Liang of sugar, and appropriate amount of almond dew.
Production method: roll up the autumn fish sausage, wash it to remove impurities, cook it together after the sugar is clear, and add almond dew when serving. Features: sweet and nourishing yin, high-grade sweet soup.
Fried eggs with fish intestines:
1. Wash the fish intestines, squeeze out all the fat oil in the intestines and throw it away.
2. Scald the fish intestines with boiling water once.
3. Add eggs, chopped green onion, ginger, a little dried tangerine peel, wine, salt, sugar, pepper and chicken essence to the fish sausage and mix well.
4. Heat the pot, put the oil in, and pour the seasoned fish sausage eggs into the pot to fry slowly.
5. The delicious fried eggs with fish sausage are finished.
H fish intestine fish buckle method:
Clean that fishhook with a length of 5cm, and cutting into strip with a width of 1cm; Turn the fish sausage over, remove the internal impurities, clean it, and cut it into 1 cm thick sections.
2. The fried fritters are cut into 3 cm sections, shredded with ginger and sliced with onion.
3. Simmer the fish button and sausage in boiling water for 30 seconds, and then take out the water control.
4. Add salad oil into the pot, add shredded ginger and fried dough sticks when it is 70% hot, stir-fry and take out the fried dough sticks.
5. Eggs, fish buttons and fish intestines ... >>
Question 2: How to cook fish sausage and how to eat fish sausage and fried eggs?
Question 3: How to cook fish sausage and fry eggs? Wash the fish intestines first, then stamp them and fry them in oil. If the fish sausage wakes up, add some ginger and salt, stir-fry, and add egg seasoning. Very good! You can put some onions, coriander and the like, which tastes better.
Question 4: How to cook fried eggs with fish sausage? Sausage fried eggs Ingredients: 50g spinach, 2 eggs, flour 1 small bowl.
Accessories: proper amount of oil and salt.
step
1. Pick and wash spinach.
2. Boil the water in the pot and blanch the spinach.
3. Take out the spinach, cool it in cold water and chop it.
4. Add water to flour to make batter.
5. Beat in the eggs and mix well
6. Add the right amount of salt and mix well.
7. Chop the spinach and put it in the batter and mix well.
8. When the oil in the pot is hot, turn it down.
9. Pour in the batter and turn the pan to flatten it.
10. Turn it over after you set it.
1 1. Fry until both sides are golden, and serve.
skill
Pre-boil spinach and remove oxalic acid.
The batter is a little thin.
The spread cakes should be thin and well rolled, otherwise they will be easily broken when rolled.
Question 5: How to fry fish intestines and how to get rid of the fishy smell of fish intestines?
condiments
Fish intestines
250 grams
Mushroom
200 grams
onion
100g
condiments
oil
Proper amount
salt
Proper amount
Light soy sauce
Proper amount
Cooking wine
Proper amount
corn starch
Proper amount
Garlic bulb
Proper amount
energy
Proper amount
coriander
Proper amount
pepper
Proper amount
verdant
Proper amount
A salty sauce with spices, used to stew meat.
Proper amount
step
1. These are the intestines of two fresh crispy pomfrets, which look much better. In fact, after a while, they will only weigh about half a catty, and the fat paste next to the fish intestines will be removed.
There is so much left after dealing with miscellaneous things, and it's not over yet! It's time to clean up now. Cut the fish intestines with scissors, then scrape off all the dirty things on the inner wall of the fish intestines with a knife, then clean them with water, marinate them in white vinegar for a while, add some salt and clean them again.
3. Then add some potato flour and scrub.
This is clean fish sausage, very clean!
Now let's prepare another side dish: slice the onion.
6. Shred onion, sliced garlic, chopped onion and shredded red pepper.
7. Wash the mushrooms and cut into pieces.
8. Stir-fry ginger and garlic in hot oil.
9. First pour in the fish intestines and stir fry.
10. There will be some water at this time.
1 1. Add mushrooms and stir fry together.
Add onions.
13. Pour marinade, a little soy sauce, cooking wine, add salt and stir fry.
14. Add red pepper and stir fry.
15. Finally, add coriander and chopped green onion.
16. The dishes are all here!
Question 6: The practice of frying fish sausage, how to do it well, and the main ingredients of daily practice of frying fish sausage.
Fish intestines
200 grams
condiments
oil
Proper amount
salt
Proper amount
White granulated sugar
Proper amount
soybean
Proper amount
step
1. Remove the fat paste from the fish intestines and wash the contents.
2. Add some oil.
3. Add proper amount of salt and sugar and marinate for half an hour.
4. Put oil in the pot and fish intestines.
5. stir fry
6. Add the right amount of soy sauce and stir fry.
7. plate after eating.
Question 7: How to cook grapefruit skin with fish sausage, the most authentic method of cooking grapefruit skin with fish sausage, and the steps of stewing grapefruit skin with fish sausage.
Main ingredients:
3 fish intestines
A piece of grapefruit peel
Peanut oil right amount
Proper amount of soy sauce
Proper amount of salt
Proper amount of cooking wine
Proper amount of vinegar
Appropriate amount of pepper
Appropriate amount of chicken powder
Proper amount of onion
Appropriate amount of ginger slices
Garlic right amount
1. Cut the fish intestines from the middle, grab them evenly with flour, rub them repeatedly, then wash them repeatedly with clear water, and cut them into sections for later use.
2. Cut off the yellow skin of grapefruit skin with scissors.
3. Cut the grapefruit skin and cook it in a pot.
4. Soak in clear water repeatedly to remove the bitter taste of grapefruit peel.
5. Soak the grapefruit skin and cut it into slender strips.
6. Fish intestines fly water, remove cold water and wash it several times.
7. Add peanut oil to the casserole. After the oil is hot, add onion, ginger and garlic and saute until fragrant. Then add fish intestines and saute until fragrant.
8. Add pepper powder and soy sauce, salt and chicken essence? Season with oil, add cooking wine and vinegar, and then add appropriate amount of water to boil.
9. Add grapefruit peel, boil and stew for 15 minutes.
10. Stew celery and onion for 5 minutes.
Question 8: How to make homemade fish sausage? What are the steps to try fish sausage?
1
Wash a section of small intestine for later use, with appropriate amount of fish.
2
Chop the prepared fish.
three
Put it in a blender and grind it into fish paste.
four
Put the ground fish sauce into a bowl, add all seasonings and stir well.
five
Tie one end of the small intestine with a thread.
six
Take a funnel and pour the fish paste into the small intestine with scissors, as shown in the figure.
seven
Fill the small intestine with fish paste and tie the other end with thread, as shown in the figure.
eight
Fill the fish sausage and dry it in a ventilated place.
nine
Let it dry for about a week.
10
Dried fish sausages can be smoked on a prepared charcoal fire for 2 hours. The delicious fish sausage is out of the oven.
Question 9: Every time I cook fish sausage, I fry all the water. Can any master tell me how to do it? Don't drain.
Question 10: fish sausage is finished. How to make fish sausage?
Category: malnutrition recipes in private kitchens, spleen-invigorating and appetizing recipes, special dishes and adolescent recipes.
Technology: steamed taste: salty and delicious. How to eat: breakfast | Chinese food | dinner | snacks.
Ingredients: grass carp intestines 200g.
Ingredients: Lycium barbarum 40g, egg100g.
Seasoning: ginger juice 5g pepper 1g salt 1g vinegar 2g vegetable oil 15g.
Cooking method
1. Soak Fructus Lycii in boiling water, wash with clear water, and drain.
2. Remove the black "shit sausage" from the mud carp intestines, break the white fish intestines and scrape them clean, then marinate the fish intestines with a little white vinegar 10 minute or so, rinse the fish intestines with clear water, drain the water and cut them into long sections.
3. Shell the eggs and stir them into egg liquid. Add medlar, fish intestines and seasonings (ginger juice, pepper and salt) and mix well. Put it on a plate.
Steam the fish intestines with fire and water, take them out and pour the oil on them.
Fish sausage taro cake
Name: fish sausage taro cake
Ingredients: 3 fish sausages, half a catty of taro, ginger rice 1 slice, chopped green onion 1 slice, 2 leeks, sausage 1 slice, 2 tablespoons of flour, 2 tablespoons of sugar, a little fresh, 2 tablespoons of salt and sesame oil Jamlom.
Production method:
(1) Wash the fish intestines, soak them in hot water and cut into sections.
(2) The taro is ground into mud, and the sausage is cut into small grains.
(3) Add ginger rice, leek seasoning, flour and sesame oil and mix well.
(4) Make a round cake with a diameter of 4 cm and fry it until cooked.
Cooking skills (explain while cooking)
How to make taro cake crispy outside and fragrant inside?
(1) Fish intestines should be soaked in hot water in advance to remove their fishy smell and blood.
(2) Taro is ground into mud and tastes smooth.
(3) Adding sausage particles to increase flavor.
(4) Use medium and slow fire, and use strong fire will make the outside easy to burn and the inside unfamiliar.
Key point: How to make taro cake crispy outside and fragrant inside?
(1) Fish intestines should be soaked in hot water in advance to remove their fishy smell and blood.
(2) Taro is ground into mud and tastes smooth.
(3) Adding sausage particles to increase flavor.
(4) Use medium and slow fire, and use strong fire will make the outside easy to burn and the inside unfamiliar.
Braised fish sausage with bamboo tube pomelo peel
Pomelo peel is a seasonal food before and after the Mid-Autumn Festival. Today, we recommend bamboo tube and fish sausage. Fish oil belongs to unsaturated fat. Proper consumption is beneficial to improving eyesight and refreshing brain.
Ingredients: pomelo peel 300g, fish intestines 200g, garlic 15g, ginger slices 15g, chopped green onion 10g, a little red pepper, dried tangerine peel 10g, dried column or broken column (after soaking in water) 30g, salt, sugar, sugar.
Practice: firstly, peel off the hard blue layer on the surface of pomelo peel, then roll it with boiling water for 10 minute, pick up and soak it, remove the extruded water, continue to soak it with clear water, then squeeze out the water and cut it into pieces for later use; Cut the outer wall of the fish intestine, clean the impurities in the intestine, keep the fish liver with fish oil, rinse with salt once, filter dry, steam with salt, peanut oil, ginger juice, dried tangerine peel and pepper, and drain the water for later use. Stir-fry garlic and ginger slices, stir-fry pomelo peel, then add appropriate amount of water (based on the soaked pomelo peel), add column and oyster sauce, simmer for 20 minutes on medium fire, add fish intestines and continue to stew for a while, and finally season to collect juice. Serve, sprinkle with chopped green onion and red pepper.
Sweet autumn fish sausage-[Chaoshan vegetable]
Sweet autumn fish sausage is a simple method, and it is a common dish in the long-loved Chaoshan cuisine menu. The practice of sweet autumn fish sausage belongs to this category. How to make sweet autumn fish sausage best depends mainly on your own taste habits to adjust the details, so let yourself follow your feelings to make this sweet autumn fish sausage!
Name of the dish: sweet autumn fish sausage
Ingredients: 2 pieces of autumn fish intestines.
Ingredients: 0.5 Liang of sugar, and appropriate amount of almond dew.
Production method: roll up the autumn fish sausage, wash it and remove impurities, cook it together after removing impurities with white sugar, and add almond dew when serving. Features: sweet and nourishing yin, high-grade sweet soup.
Fried eggs with fish intestines:
1. Wash the fish intestines, squeeze out all the fat oil in the intestines and throw it away.
2. Scald the fish intestines with boiling water once.
3. Add eggs, chopped green onion, ginger, a little dried tangerine peel, wine, salt, sugar, pepper and chicken essence to the fish sausage and mix well.
4. Heat the pan, put the oil, pour the seasoned fish sausage eggs into the pan and fry them slowly.
5. The delicious fried eggs with fish sausage are finished.
H fish intestine fish buckle method:
Clean that fishhook with a length of 5cm, and cutting into strip with a width of 1cm; Turn the fish sausage over, remove the internal impurities, clean it, and cut it into 1 cm thick sections.
2. The fried fritters are cut into 3 cm sections, shredded with ginger and sliced with onion.
3. Simmer the fish button and fish sausage in boiling water for 30 seconds, then take out the water control.
4. Add salad oil into the pot, add shredded ginger and fried dough sticks when it is 70% hot, stir-fry and take out the fried dough sticks.
5. Eggs, fish buttons and fish intestines ... >>