Recipe introduction
This dish is a favorite dish of people in the Three Gorges of the Yangtze River.
material
Fat fish, sweet potato powder, green pepper, millet pepper
working methods
1. Slaughter fat fish, eviscerate, wash, soak powder on the bottom of the plate, cut the head and tail of fish on both ends of the plate, and slice in the middle.
2. Steam in the cage for about 8 minutes until the fish head is cooked. Sprinkle with green pepper rings and drizzle with a little hot oil fish sauce.
Braised fish with coriander
Recipe introduction
Copying is a cooking method in Shanghai, and the most popular one is braising in soy sauce. Maybe you will ask why not just say braise in soy sauce. Copying has a charm and a culture, which can't be replaced by any word. We bought a lot of coriander on Sunday. I haven't learned the storage method of coriander yet, so I'm in a hurry. To destroy a lot of coriander, I have to cook fish. There are grilled crucian carp with onion in Shanghai. Today I'm going to copy crucian carp with coriander.
material
Carassius auratus 1
A handful of coriander
A little sunflower seed oil
Proper amount of soy sauce
Proper amount of sugar
working methods
1. Wash the coriander and cut the stem and leaves of the coriander separately.
2, the fish is killed, it needs the whole fish, and three knives are obliquely scratched on the fish, so it is delicious.
3, hot pot, add a little oil, fry the fish on both sides under the fire.
4, directly under the coriander stalk, add soy sauce, sugar and water, boil on high fire, and then simmer on low heat.
5. When there are almost few fish, pour in coriander leaves to keep it green.
6. After pouring the leaves, cook for another 2 minutes. At this time, the sugar juice is almost collected, and it is served on a plate.
Korean mixed Pacific fish
Recipe introduction
Sweet and sour side dishes are popular small cold dishes in summer ~ ~ ~ You don't know how to cook with your own understanding and spirit. There is no shortcut. Learn more, watch more and practice more. This is the only shortcut! I've studied as a chef for three years, but it's only two or three years, but I learn to eat at home every day!
material
Dried Mingtai fish, korean chili sauce (boxed), white sesame, coriander, white sugar and white vinegar.
working methods
1. Rinse the dried fish with clear water first, but don't rinse it for too long, because the fish will be loose.
2. Squeeze out the washed dried fish by hand and tear off the fish.
3, parsley washed and cut into small pieces for use.
4. Preparation of juice: Mix Chili sauce with white sesame, sugar and white vinegar (the dosage depends on personal taste) evenly. If the hair is dry, you can add some water.
5. Stir the prepared juice and dried fish strips evenly (it is recommended to stir by hand), and then add coriander (coriander is put late because it is afraid that coriander will become soft).
Sauce weasel
material
Three weasels (washed), 50g minced meat, 50g douban, one piece of dried bean curd, appropriate amount of ginger slices and appropriate amount of minced garlic.
working methods
1. Put some cooking oil in the pot and turn to medium heat.
2. After the pot is hot, add ginger slices and stir fry, add minced meat and stir fry, and finally add dried bean curd and continue to stir fry.
3. Add the right amount of water, mostly weasels, and add the right amount of yellow wine to stew.
4. After the water is boiled, turn to low heat and simmer for about 20 minutes. Slightly collect the soup and add proper amount of monosodium glutamate and minced garlic.