Recipes and topics have their own characteristics: cooking with recipes may lead to difficulties in learning dishes due to limited space or unclear step diagrams. However, you can use the topic freely, and you can clearly see how a dish is made by using big pictures, and you will not be restricted by the rules in the recipe. Thus, the details reflect how this dish is handled, and the details determine success or failure!

This is the case with "Steamed Blind Cao", which is explained step by step with a big picture. Starting from the details, it is introduced that this dish can also make a star-rated steamed fish dish at home. Some people think that steamed fish is to wash the fish and put it on a plate, put a few onions between the plate and the fish, and sprinkle with shredded ginger. After the water is boiled, steam it in a pot for a few minutes, pour off the water on the plate, sprinkle some onion segments and red pepper rings, add steamed fish soy sauce, and then boil a spoonful of oil and pour it on it. In fact, it can also make steamed fish, but the taste and taste are always much worse than those in the store. Why? The difference lies in the details! As long as you work hard in the subtleties, you can make star-rated and tasteless steamed fish at home, and only eat delicious steamed fish!

Let's make this "Steamed Blind Cao" as shown in the picture below.

ingredients: 6g of fresh blind Cao.

auxiliary materials: peanut oil 8g, salt 3g, shredded onion 2g, coriander 2g, ginger 2g, scallion segments 2g, brown sugar 3g, concentrated chicken juice 3g, and top-quality head pumping 8g

Practice: as shown in the figure.

The final product-Steamed Blind Cao with hotel star-rated appearance, taste and mouthfeel can finally be served at your own table!