Seasoning: salt 3g, monosodium glutamate 2g, onion 10g, ginger 5g, pepper 2g, pepper 3g (dried red tip), sesame oil 10g and salad oil 45g.
Features of Artemisia selengensis Stewed Hairtail: The soup is rich and mellow, and the color is gorgeous. The practice of Artemisia selengensis stewing hairtail: 1. Wash hairtail and cut into pieces;
2. Set the pot on fire, pour salad oil to heat it, pour hairtail pieces into the pot, fry until both sides are golden, and take out the oil control;
3. Heat the oil in the pot, add the minced onion and ginger, and stir-fry the dried peppers;
4. Add Artemisia selengensis, hairtail and fresh soup to boil;
5. Add salt, monosodium glutamate and pepper to make it salty and slightly spicy, stew until soft and rotten, and order sesame oil to eat.
Tips for making braised hairtail with Artemisia selengensis: 300 grams of salad oil should be prepared because of the frying process. Food such as hairtail: hairtail should not be fried in butter or sheep oil; Don't eat with licorice and Schizonepeta.
Report supplement: Preparation materials of Artemisia selengensis Stewed Hairtail:
Ingredients: 350g hairtail, 200g chrysanthemum.
Seasoning: salt 3g, monosodium glutamate 2g, onion 10g, ginger 5g, pepper 2g, pepper 3g (dried red tip), sesame oil 10g and salad oil 45g.
Characteristics of Artemisia selengensis Stewed Hairtail;
This soup is rich in flavor and bright in color.
Teach you how to cook Artemisia selengensis stew hairtail, and how to cook Artemisia selengensis stew hairtail is delicious.
1. Wash hairtail and cut into pieces;
2. Set the pot on fire, pour salad oil to heat it, pour hairtail pieces into the pot, fry until both sides are golden, and take out the oil control;
3. Heat the oil in the pot, add the minced onion and ginger, and stir-fry the dried peppers;
4. Add Artemisia selengensis, hairtail and fresh soup to boil;
5. Add salt, monosodium glutamate and pepper to make it salty and slightly spicy, stew until soft and rotten, and order sesame oil to eat.