2, melon peeled and washed and sliced, chives and garlic washed separately, finely cut, ginger shredded;
3. Heat the oil pan, add peanut oil, add minced garlic to make it taste, add firewood and wax gourd and stir-fry until the fish rolls up;
4. Add a proper amount of water to the pot, add cooking wine and shredded ginger, cover the pot, and cook for 15 minutes;
5. Add chopped green onion, salt and monosodium glutamate to taste. ?
Chai fish 3 Liang, wax gourd half a catty ingredients
3 cloves of garlic, chives 1 root, 2 slices of ginger, cooking wine 1 teaspoon, peanut oil, salt and monosodium glutamate.
Ingredients: 500g of zucchini, 400g of ribs (big ribs) and 50g of firewood.
Accessories: 20g of dried jujube. Seasoning: 2 grams of salt and 3 grams of ginger?
1. Scrape and peel the zucchini and wash it. 2. Wash and remove the red dates.
3. Tear the firewood into small pieces and bake it for a while to remove the fishy smell.
4. Put the spareribs and firewood into boiling water, keep the fire for 3 minutes, then take it out and wash it.
5. Put a proper amount of water on high fire for 6 minutes until it boils, put down the pieces of firewood, spareribs, red dates and ginger, simmer for 40 minutes, and then add salt to taste.
Materials: rice 3liang (about 1 20g), chaiyu 1 liang (about 40g), fine peanut kernel 2liang (about 80g), imperial concubine bone (with pork fan bone)1kg (about 600g), yuba1.
Ingredients: soaked rice: 65438+ 0/2 teaspoon of oil and salt each. Seasoning: pepper, sesame oil, cooked oil, and salt.
Making:
1. Soak the rice in clear water for a while, remove the water, add the salted rice material and mix well. When the rice swells and turns milky white, crush it with a spoon.
2. Soak the firewood in clear water, drain the water, and bake it in a white wok until it is slightly fragrant.
3. Chop the bones of the imperial concubine, wash them with clear water, soak peanuts in boiling water for more than 1 hour, take them out and drain them, then soak them in boiling water for half an hour, wash the vegetables, cut them into pieces, clean the yuba and cut them into pieces.
4. Pour 15 cup of water into the pot. First, add yuba, peanuts, chaiyu and Guifei bone, and cook for more than 1 hour. Add appropriate amount of boiling water, then cook rice for 20 minutes with high fire, and then cook porridge with slow fire.
5. Finally, mix the vegetables and seasonings evenly, and sprinkle the onion and sliced fritters in the bowl.
To choose those slices that are wide and thin, light in color, clear and meticulous in grain and intact, it is best to smell the wood blocks at close range or chew them in your mouth. If the fragrance is rich, it is best not to have a fishy smell.
There are also fish fillets made of bomb fish in the market. Slices are small and smelly, and the taste is naturally not as good as tuna slices.
In addition, you can also buy dry wood chips directly and slice them with a plane when you get home.
However, it should be noted that if the whole Chai fish can be kept dry, it can be preserved for 10 years. Once shaved, it needs to be refrigerated without preservatives to keep it delicious.