The material of making catfish skin with sesame sauce: main ingredients: 3g catfish skin, shredded green pepper, shredded ginger and cooked white sesame seeds.
seasoning: monosodium glutamate, sesame sauce, soy sauce, sugar, salt, delicious, red oil and sesame oil. Teach you how to make catfish skin, and how to make catfish skin is delicious. 1. Cut catfish skin into large pieces and bathe in water. 2. Add seasoning, mix well, put into a proper container and sprinkle with other raw materials. The key to making the skin of mud carp with sesame sauce: mix the seasoning well before mixing with the skin. The cuisine and effect of shad soybean porridge are introduced in detail: fine staple food tonic health-care recipe spleen-strengthening appetizing recipe
taste: original flavor technology: cooking shad soybean porridge. Material: main ingredients: 1g of rice, 5g of soybeans, 1g of canned shad
Accessories: 2g of peas
Seasoning: 3g of green onions.
2. Add rice, soybeans and clear water into the pot, bring to a boil over high heat, turn to low heat and cook slowly for 1 hour. When the porridge is sticky, add the mud pea and seasoning and stir well. Pettitte-health tips:
spring disease prevention and health porridge
Pettitte-food phase grams:
rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang Yuying: "Although fried rice is fragrant, it is dry and helps fire, and those who have diarrhea without moderate cold should avoid it."
the method of fenge shad soup introduces the cuisine and its efficacy in detail: heat-clearing recipe, hypertension recipe, hyperlipidemia recipe and arteriosclerosis recipe
taste: salty flavor technology: making material of fenge shad soup stew: main ingredients: 5g shad, 5g kudzu root
auxiliary materials: 3g candied dates
seasoning: ginger.
2. Peeling and slightly washing the candied dates;
3. Remove scales, gills and intestinal impurities from shad, wash and drip dry;
4. take out the oil pan, saute ginger, fry shad until the surface is slightly yellow, and take it out;
5. put pueraria lobata, dace, ginger and jujube into a pot, add appropriate amount of water, boil with strong fire, and simmer for three hours until the soup is seasoned. Tips-health tips:
clearing away heat and muscle, removing dampness and fire;
Hypertension and atherosclerosis are those who are injured by wet fire, and the symptoms are joint pain, strong neck pain, tired limbs with fur, slight thirst, short and yellow urine, yellow fur and slippery pulse. It can also be used for diabetes, stiff neck, etc. This soup is not suitable for hypertension with deficiency of liver and kidney.
Pettitte-food phase grams:
candied dates: dates should not be eaten with raw onions, honey, fish, turtles and crabs. (Quoted from "Dietary Instructions") The method of Nostoc flagelliforme and shad fish is introduced in detail. The cuisine and efficacy are introduced in detail: diuretic recipes for pregnant women, spleen-invigorating and appetizing recipes, malnutrition recipes
Taste: spicy technology: making materials of Nostoc flagelliforme and shad fish in pot: main ingredients: 6g of Nostoc flagelliforme and 5g of Nostoc flagelliforme (dried)
Seasoning: 3g of salt. 5 grams of green onion, 3 grams of peanut oil, 5 grams of yellow wine, 3 grams of pepper and 1 grams of sesame oil teach you how to cook Nostoc flagelliforme shad, and how to cook Nostoc flagelliforme shad is delicious.
2. Wash ginger and slice it.
3. garlic is peeled, chopped with a knife and chopped into minced garlic.
4. add water to starch and mix well to form water starch.
5. firstly, wash and chop the shad into mud, add monosodium glutamate and refined salt, add water and starch after stirring, stir until gelatinous, then add Nostoc flagelliforme and squeeze into balls.
6. steam the meatballs over high heat.
7. Heat a wok, add oil, add minced garlic and ginger slices, saute until fragrant, cook wine, add soup, add refined salt, monosodium glutamate, oyster sauce and soy sauce to make flavor juice, add fish balls, boil, add sesame oil and pepper, thicken, add shallots, stir well with cooked oil, and serve. Crispy crucian carp's method of lobster sauce introduces the cuisine and its efficacy in detail: home-cooked menu
Taste: lobster sauce flavor technology: stewed lobster sauce crispy crucian carp's production material: main ingredient: 5g fresh crucian carp.
Accessories: 75g pork fat and lean meat, 1g coriander leaves.
seasoning: 5g of lobster sauce, 1g of sugar color, 5g of sugar, 5g of balsamic vinegar, 15g of Shaoxing wine, 3g of refined salt, 1g of pepper, 5g of soup, 1g of sesame oil, proper amount of peanut oil, 1g of onion, 1g of ginger slices and 5g of chopped green onion. The characteristics of crispy crucian carp Douchi are: the flavor of Douchi is rich, salty and delicious, and the texture is crisp and tender. Teach you how to make lobster sauce in crispy crucian carp and how to make lobster sauce in crispy crucian carp. 1. Cut the fat and lean pork into .5cm pieces. Clean fresh crucian carp with cross knives on both sides, evenly spread with a little salt, pepper and Shaoxing wine, and marinate with onion and ginger for 3 minutes. 2. Cook the pan, add peanut oil, heat it to 7%, add pickled crucian carp, fry until both sides are golden yellow, and drain the oil in a colander. When the pot is backfired, add the fat and lean meat, onion and ginger slices, stir-fry with the remaining oil, stir-fry the pork, stir-fry the lobster sauce, stir-fry the meat until the lobster sauce, onion and ginger slices are fragrant, cook Shao wine, and add the soup, sugar, balsamic vinegar and salt. Pour the raw juice of meat particles in the pot with sesame oil, pour it on the fish, sprinkle with chopped green onion, and serve with chives. The cooking style and effect of the congee for crucian carp with ginger and jujube are introduced in detail: fine staple food
taste: salty flavor technology: making materials of the congee for crucian carp with ginger and jujube: main ingredients: 1g of japonica rice, 25g of crucian carp
auxiliary materials: 2g of dried jujube
seasoning: 5g of ginger, 2g of salt, 5g of scallion, 1g of cooking wine and monosodium glutamate 1.
2. Wash the red dates and remove the stones; Wash ginger and slice;
3. Slaughter the crucian carp, wash and cut into pieces, and put them into the pot;
4. Add cooking wine, ginger slices and appropriate amount of cold water to the pot, and cook until it is extremely rotten, remove fishbones and filter with a sieve;
5. Add about 1 ml of clean water to the pot, add japonica rice and red dates, and boil them with high heat first;
6. Cook on low heat until the rice flower soup is thick, add crucian carp meat, salt and monosodium glutamate to adjust the taste, and cook for a while. Pettitte-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors. You can't eat with Xanthium sibiricum, which is heartbreaking. "
Qing? 6? 1 Wang Yuying: "Although fried rice is fragrant, it is dry and helps fire, and those who have diarrhea without moderate cold should avoid it."
Carassius auratus: Carassius auratus should not be eaten together with garlic, granulated sugar, mustard, adenophora, honey, pork liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.