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 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.
The practice of Spanish mackerel cauldron paste introduces the cuisine and its effect in detail: Cantonese cuisine.
Spanish mackerel fried dumpling making material: main ingredient: fresh Spanish mackerel 1 strip (more than 200g).
Accessories: 200 grams of pig fat stuffing, jiaozi powder (skin making) and leek powder.
Seasoning: salt, chicken essence, pepper, scallion oil and persimmon teach you how to make squid pot stickers. How to make Spanish mackerel fried dumpling delicious? 1. Chop the Spanish mackerel meat into mud, put it in a container, then add the pork stuffing, leek powder, salt, chicken essence, pepper and a little water and stir evenly clockwise. 2, with jiaozi leather bag stuffing, sit in a pan and ignite until the oil is hot. Put the wrapped pot stickers in the pan and fry until half cooked, add a little starch water, cover the lid, and serve when cooked.