Taste: sweet and salty. Technology: Braised Spanish mackerel. Ingredients: 500g Spanish mackerel.
Accessories: pork ribs (pork belly) 100g, mushrooms (fresh) 50g.
Seasoning: soy sauce 15g, cooking wine 15g, vinegar 5g, sugar 10g, salt 3g, monosodium glutamate 2g, pepper 1g, onion 15g, ginger 10g, garlic (garlic).
2. Chop "nail clippers" on both sides of the fish;
3. Fry the fish in 70% hot oil until golden brown, and pour it into the colander;
4. Slice pork belly;
5. Wash the water-soaked mushrooms and slice them with a spatula for later use;
6. Heat the wok, add the base oil, and use onion, ginger and garlic;
7. Stir-fry the sliced meat and mushrooms;
8. Boil Shao wine and vinegar, add soy sauce, sugar and refined salt, and add soup to boil;
9. Add the fried squid segments, reduce the fire to 1 and cook until cooked;
10. Add monosodium glutamate and pepper, take out onion and ginger, and take out;
1 1. The raw juice is thickened with starch, topped with oil and poured on the Spanish mackerel section in the pot. The practice of hot and sour BayuWan introduced the cuisines and their effects in detail: Shandong cuisine, tonifying qi, delaying senility, malnutrition and anemia.
Taste: salty and umami technology: hot and sour Spanish mackerel balls. Ingredients: Spanish mackerel 200g, pork (fat)100g.
Accessories: coriander 30g, egg 75g.
Seasoning: onion juice 10g, ginger 10g, pepper 3g, salt 3g, monosodium glutamate 2g, pepper 1g, sesame oil 5g and vinegar 5g. The characteristics of hot and sour Spanish mackerel balls are: the fish balls are tender and smooth, biting, and the soup is fresh and salty, which is one of the representative dishes along the coast of Jiaodong. Teach you how to make hot and sour Spanish mackerel balls. How to make hot and sour Spanish mackerel balls delicious? 1. Chop Spanish mackerel lean meat into fine paste, slowly add onion ginger juice and pickled pepper water into the pot, stir vigorously, then add ground fat, eggs, salt, monosodium glutamate and pepper and stir well.
2. Put the broth in the pot, put the fish in a small ball with a diameter of 2 cm, boil the soup with slow fire, skim off the floating foam, and add salt, monosodium glutamate, vinegar, pepper, sesame oil and coriander powder after the ball is cooked.
Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of soft frying fish introduces the dishes and their effects in detail: private cuisine, invigorating qi, invigorating spleen and appetizing, and nourishing brain and brain.
Taste: salty technology: raw fried and soft fried Spanish mackerel. Ingredients: 500g Spanish mackerel and 350g potato (yellow skin).
Accessories: 200 grams of eggs and 20 grams of wheat flour.
Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of pepper, 8 grams of butter and 40 grams of peanut oil to teach you how to make soft fried Spanish mackerel. How to make soft fried Spanish mackerel delicious? Slaughter Spanish mackerel, wash the meat, slice with oblique knife, mix well with pepper, monosodium glutamate and refined salt, and marinate for 10 minute.
2. Beat the eggs into a bowl and mix well. Wash potatoes, put them in a pot, let them cool, peel them and slice them.
3. Put the pan on the fire, add peanut oil to heat it, spread the fish fillets evenly and add the egg paste, fry until both sides are golden, drain the remaining oil, add butter to cook, put the pan on the plate, and put the cooked potato chips on the plate. The key to making soft fried Spanish mackerel is to choose fresh raw materials, master the frying temperature, and be tender and not overcooked.
Tips-Health Tips:
This dish has the functions of invigorating spleen and qi, enhancing memory, preventing brain aging, strengthening brain and improving intelligence, invigorating spleen and nourishing stomach.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.