Materials for making pickled fish:
Main material: main material? Carp 1 (about 1000g), aged sauerkraut 250g. Accessories? Egg white 1, mixed oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper powder? 10 capsule, 3g of ginger slices and 7g of garlic cloves.
Characteristics of pickled fish:
Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious.
Teach you how to cook fish with Chinese sauerkraut, and how to cook fish with Chinese sauerkraut is delicious.
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use.
3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
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The practice of sliced soup with pickled fish introduces the cuisine and its function in detail: home-cooked menu? Teen recipes? Spleen-invigorating and appetizing recipes? Diabetes diet? Hypertension diet?
Taste: sour and salty. Technology: combustion
Materials for making sliced soup with pickled fish;
Material: 500g grass carp.
Accessories: sour cabbage 150g, egg white 50g.
Seasoning: starch (pea) 30g, salt 3g, cooking wine 10g, monosodium glutamate 1g, pepper 1g, onion 10g and ginger 5g.
Characteristics of sliced fish soup with Chinese sauerkraut;
Sauerkraut is sour and crisp, and the fish fillets are fresh and tender.
Teach you how to make sliced soup with pickled fish, and how to make sliced soup with pickled fish.
1.？ Soak sauerkraut into thin slices;
2.？ Egg white is made of dried soybean powder into egg white slurry;
3.？ Scale removal, gilling removal, tail removal and slicing of grass carp;
4.？ Marinate with ginger, onion, cooking wine and salt, take out onion and ginger after tasting, and wrap the egg white slurry evenly;
5.？ Wash the pot, put the ginger onion into the milk soup, boil it and pick out the ginger onion;
6.？ Add sauerkraut and fish bones, and after the sauerkraut is cooked, add sliced fish;
7.？ Cook until the fish pieces are raw, add monosodium glutamate and salt, and sprinkle with chopped green onion when taking out.
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The practice of Sichuan pickled fish roll soup introduces the cuisine and its effect in detail: private cuisine? Tonifying health recipes? Spleen-invigorating and appetizing recipes? Malnourished diet?
Taste: Salty and sour technology: boiling
Making materials of Sichuan pickled fish roll soup;
Ingredients: grass carp 300g, pork tenderloin150g, sauerkraut150g.
Accessories: egg white 30g.
Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g, ginger 3g, onion 4g, cooking wine 8g, starch 10g (corn).
Teach you how to make Sichuan pickled fish roll soup and how to make Sichuan pickled fish roll soup.
1.？ Wash sauerkraut and cut into thin slices;
2.？ Slaughter and clean grass carp, remove impurities such as fishbones and internal organs, and take fish for later use;
3.？ Chop pork tenderloin into minced meat, add water, salt, egg white, monosodium glutamate, pepper and starch and mix well to make stuffing;
4.？ Slice the fish, add salt, cooking wine and ginger and onion juice, mix well and marinate;
5.？ Smoothing fish fillets one by one, smearing egg white, adding meat stuffing, rolling them into round rolls, putting them on a plate, steaming them in a pot, taking them out and putting them into a soup bowl;
6.？ Boil water in the pot, add sauerkraut slices and cook until the soup is thick, and pour them into the soup bowl together with the fish rolls. /CaiPu/9 E0 dbba 10 1d 69686 . htm
The practice of sliced soup with pickled fish introduces the cuisine and its function in detail: home-cooked menu? Teen recipes? Spleen-invigorating and appetizing recipes? Diabetes diet? Hypertension diet?
Taste: sour and salty. Technology: combustion
Materials for making sliced soup with pickled fish;
Material: 500g grass carp.
Accessories: sour cabbage 150g, egg white 50g.
Seasoning: starch (pea) 30g, salt 3g, cooking wine 10g, monosodium glutamate 1g, pepper 1g, onion 10g and ginger 5g.
Characteristics of sliced fish soup with Chinese sauerkraut;
Sauerkraut is sour and crisp, and the fish fillets are fresh and tender.
Teach you how to make sliced soup with pickled fish, and how to make sliced soup with pickled fish.
1.？ Soak sauerkraut into thin slices;
2.？ Egg white is made of dried soybean powder into egg white slurry;
3.？ Scale removal, gilling removal, tail removal and slicing of grass carp;
4.？ Marinate with ginger, onion, cooking wine and salt, take out onion and ginger after tasting, and wrap the egg white slurry evenly;
5.？ Wash the pot, put the ginger onion into the milk soup, boil it and pick out the ginger onion;
6.？ Add sauerkraut and fish bones, and after the sauerkraut is cooked, add sliced fish;
7.？ Cook until the fish pieces are raw, add monosodium glutamate and salt, and sprinkle with chopped green onion when taking out.
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
/CaiPu/65939820ea73adf3.htm
The method of pickled fish skin introduces the cuisine and its function in detail: Sichuan cuisine? An anti-aging diet? Beauty recipes? Anti-cancer diet?
Taste: sour and salty. Technology: combustion
Materials for making pickled fish skin:
Material: 500g of fish skin.
Accessories: cucumber 100g, sour cabbage 35g, lily 20g.
Seasoning: salt 8g, monosodium glutamate 1g, chicken essence 2g, pepper 2g, cooking wine 15g, salad oil 25g, starch (broad bean) 10g.
Teach you how to make pickled fish skin, and how to make pickled fish skin is delicious.
1.？ Replace the prepared shark skin with pieces and blanch it with boiling water;
2.？ Cucumber and pickled cabbage become lumps;
3.？ Set the pot on fire, add salad oil, add sauerkraut and saute until fragrant;
4.？ Add fresh soup, cooking wine and fish skin, add salt, monosodium glutamate, chicken essence and pepper, and simmer on low heat until the fish skin tastes soft;
5.？ Add cucumber and lily, cook a little, hook with thin sauce, turn over but take out the pot.
Tips for making pickled fish skin;
1.？ The fish skin must be done well, and the sand of the fish skin should be scraped clean;
2.？ Cucumber needs to be cooked in a short pot.
Tips-Health Tips:
Fish skin is rich in protein and has good nutritional value. ?
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
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The practice of fish head pot with shredded bamboo shoots and pickled vegetables introduces the cuisine and its effect in detail: medicinal diet remedies?
Using shredded bamboo shoots and pickles to make fish head pot;
Ingredients: shredded bamboo shoots160g, pickled cabbage160g, fish head 480g of salt.
Characteristics of fish head pot with shredded bamboo shoots and pickled vegetables;
Decompression, anti-anxiety, soothing the liver and relieving depression
Teach you how to make a fish head pot with shredded bamboo shoots and pickled vegetables, and how to make a fish head pot with shredded bamboo shoots and pickled vegetables delicious.
1. Wash and shred bamboo shoots and drain; Peel the pickled cabbage leaves, wash them and cut them into large pieces.
2. Remove the gills from the fish head, wash it, dry it, and fry it in hot oil until it is crisp yellow.
3. Put shredded bamboo shoots, pickled cabbage and fish head into a casserole, add water until the materials are not used, boil over high fire, simmer for 20 minutes, try to be salty and light, and season with salt as appropriate.
Tips:
People with obvious depression or anxiety can eat 1 week 2-3 times, while ordinary people can eat 1 week/time. People with gastric acid secretion disorder and poor digestive function of spleen and stomach should eat carefully.