Taste: spicy technology: boiled fish fillets. Material: main ingredients: herring 150g.
Accessories: egg white 20g.
Seasoning: 20g Chili sauce, 3g salt, 5g onion, 2g ginger juice, monosodium glutamate 1g and 2g starch (corn). Features of boiled fish fillets: white, fresh, high in protein and fat-free, which is most suitable for losing weight. Teach you how to cook boiled fish fillets. How to cook boiled fish fillets is delicious. 1. Wash herring, obliquely batch it into large pieces with a knife, put it in a bowl, add egg white, salt, onion ginger juice, monosodium glutamate and dried starch, mix and size, and refrigerate for half an hour;
2. Boil the water in the pot, pour in the fish fillets and sprinkle with them. After a while, take it out and drain it, put it in a basin, and serve with a small dish of Meiji Chili sauce. Pie-food phase grams:
Herring: Herring should avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of cooking fish introduces the dishes and their functions in detail: home cooking recipes.
Materials for making boiled fish: ingredients: 1. Grass carp with scales and fins removed 1 piece, 2.5 kg-3.5 kg (chubby fish can also be eaten by people who like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. A small bag of mustard tuber. 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Zanthoxylum bungeanum and dried peppers. 7. A bowl of salad oil; Teach you how to cook boiled fish. How to cook boiled fish is delicious. Let's begin:
1. Chop the fish head and divide it into two halves;
2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;
3. Continue to slice the two big fish into appropriate fillets;
4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;
5. Put an egg white (just egg white), a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand); You can dismiss:
1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;
2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;
3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;
4. Stir fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water;
5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;
6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot; Finally can fill the washbasin:
1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;
2. Pour a series of fish fillet soup into this basin;
3. Finally, pour half a bowl of pepper and oil on it;