The recipe of Braised Hairtail in Detailed introduction to the cuisine and functions: home-cooked recipes

Technology: Braised Hairtail in Braised Ingredients: Ingredients: 1 fresh hairtail (about 1000 grams).

Accessories: 15 grams of cooked winter bamboo shoots, 15 grams of steamed mushrooms, 5 grams of lettuce leaves (carrot flower blades).

Seasoning: 45g soy sauce, 25g Shaoxing wine, 3g refined salt, 20g sugar, 1g pepper, 3g MSG, 5g wet starch, 5g sesame oil, 10g cooked chicken fat, Serve 500 grams of soup, 20 grams of green onions, 15 grams of ginger slices, and appropriate amount of peanut oil. The characteristics of the braised hairtail fish: the sauce is rich and fragrant, salty and sweet. Teach you how to make braised hairtail, how to make braised hairtail delicious 1. Cut off the dorsal fin of fresh hairtail with scissors, scrape off the silvery white body membrane on the surface with a knife, open the abdomen and remove the internal organs, scrape off the black membrane inside the abdomen, and cut off the head, Rinse the tail, pat dry, cut into 6 cm long sections, put into a basin, add 15 grams of Shaoxing wine and refined salt, mix well and marinate for 20 minutes. Remove the stems of the cooked mushrooms and break them into two pieces. 2. After the pan is cooked, add peanut oil and heat until it is 70% hot. Add in the marinated hairtail segments and fry until the surface is orange and crispy. Drain the oil with a colander. Return the pot to high heat, add green onion slices, ginger slices, cooked winter bamboo shoot slices, mushroom slices, and scallions until fragrant, cook in Shaoxing wine, add broth, soy sauce, sugar, and pepper, and add fried hairtail segments. Bring to a boil, place on a porcelain plate, and simmer over low heat for 25 minutes. When the fish is cooked and fragrant, the juice will thicken. Take another pot, add water to boil, add 10 grams of peanut oil, add lettuce leaves and water, add a colander, drain the water into the edge of the glass plate. Drain the soup from the fish pieces in the pot, put them into a glass plate, add bamboo shoot slices, mushroom slices, and scallops, and remove the green onions and ginger slices. Add MSG to the original juice in the pot, bring to a boil, thicken the gravy with wet starch and sesame oil, pour in cooked chicken oil, and pour it over the fish pieces on the plate. Serve. Tip: During the preparation process, you should pay attention to scraping off the silvery white membrane on the surface of the fish body and the black membrane inside the abdomen, otherwise there will be a fishy smell.

Recipe for Braised Grass Carp Detailed introduction to the cuisine and functions: Sichuan home-cooked recipes Private Dishes

Taste: Spicy Technique: Braised Grass Carp Ingredients: Ingredients: Grass Carp

Accessories: Pork tenderloin, mushrooms

Seasoning: onions, ginger, garlic, salt, sugar, cooking wine, pepper, light soy sauce, water starch, chicken essence, sesame oil, edible oil

< p>The characteristics of braised grass carp: fresh color and rich flavor. Teach you how to make braised grass carp, how to make braised grass carp delicious, preparation method 1. Remove the internal organs of grass carp, clean it, cut it into "#" characters, apply salt and marinate for a while, wash and cut onions, ginger and garlic, wash and cut mushrooms into shreds, cut pork tenderloin into shreds; 2. Put a large amount of oil in the pan and put it on fire. When the oil is 60% hot, put the whole fish into the pan and fry until golden brown on both sides. Remove and drain the oil; 3. Leave remaining oil in the pot, add minced onions, minced ginger, minced garlic, shredded mushrooms, and shredded pork, stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, cooking wine, pepper, and sesame oil, simmer for a while, and thicken the gravy. Just take it out of the pot.

The recipe of braised fish cubes is introduced in detail, the cuisine and its functions: Shanghai cuisine

Technology: Braised braised fish cubes Ingredients: Ingredients: 350 grams of middle section of clean fish (herring or grass carp) , 50 grams of cooked bamboo shoots

Seasoning: 5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, 1.5 grams of MSG, 30 grams of Shaoxing wine, 60 grams of vegetable oil, 15 grams of wet starch< /p>

Features of Braised Fish Nuggets: fresh and tender. Teach you how to make braised fish nuggets. How to make braised fish nuggets delicious. Preparation method: (1) Chop the fish into long cubes (about 5 cm long and 3 cm wide); (2) Place the pot on a high fire and heat it up. Then put a small amount of oil and fry the fish pieces for a while; (3) Sprinkle minced ginger, simmer with cooking wine, add soy sauce and sugar and cook for a while, add a spoonful of boiling water, add cooked bamboo shoot slices and turn to low heat to cook the fish; (4) Use Bring to a high heat to reduce the thick soup, sprinkle with scallions, add MSG, thicken with wet starch, pour bright oil and serve.