Exercise:
1. Clean the carp, separate the fish from the fish bones, chop the fish bones, cut the fish head in half with pepper, and slice the fish obliquely. Slice pickles, onion, ginger, garlic, pepper and onion, and chop onion.
2. Put the fish bones and fish into the basin, put the salt and rice wine into the basin, grab them evenly with your hands, marinate them for 10 minutes, wash them with tap water twice, and drain the water.
3. Add flour to fish bones; Add an egg white, white pepper and a little salt to the fish, mix well, add a spoonful of cassava starch, and marinate for 10min.
4. Come on. When the temperature is 5 minutes hot, pour in the fish bones and fry until golden on both sides.
5. Add oil to another pot. When the temperature is 5 minutes hot, add onion, ginger and garlic and saute until fragrant. Then, add pickles and stir-fry until the water in the pickles is dry. Add fish bones, pour appropriate amount of boiling water to boil, and add salt, rice vinegar and monosodium glutamate to taste after boiling.
6. Braise for 3 minutes, pick up kimchi and fish bones and put them in the basin.
7. When the juice in the pot is boiled, quickly put the marinated fish one by one into the pot with low fire and scald for 30 seconds. When the fish fillets turn white, pour the soup into the pot with fish bones.
8. Add oil to the pot, add pepper and pepper to stir-fry until fragrant, then wave oil on the fish, and add shallots and Lai Xiang. The boiled fish is ready.
Cauliflower: cauliflower, pepper, pepper, ginger and garlic, salt, oil, oil consumption, sesame oil, soy sauce, sugar and starch.
Exercise:
1. Tear cauliflower into small pieces and soak in salt water 10min.
2. Wash the green and red peppers and cut them into diamond-shaped pieces, and chop the ginger and garlic.
3. Saute ginger and garlic with oil in the pot, and pour cauliflower and stir well.
4. Add oil consumption, soy sauce and sugar, and add appropriate amount of cold water to cook for 5-8 minutes.
5. Then add green and red pepper pieces and a small amount of salt and stir well.
6. Sprinkle with appropriate amount of water starch, then sprinkle with sesame oil, stir fry evenly and turn off the fire.
What about vinegar-vinegar cabbage? Tip 1: increase the cross section of Chinese cabbage and make it easier to taste.
To master the ripeness of Xiaoyi Wen cabbage, the frying time should not be too long. If you want to taste it as much as possible, you need to increase the cross section of Chinese cabbage so that you can cut the flower knife into pieces.
Secret 2: Crispy, salty and crisp. It's best to choose only cabbage help.
It is very likely that many friends only like to eat cabbage leaves, and the delicate taste is delicious. However, when it comes to vinegar-preserved Chinese cabbage, we should choose cabbage gang, which should be crisp and special.
Tip 3: The taste of vinegar-slipped cabbage comes from vinegar, so put vinegar first.
Of course, this dish is called vinegar slippery cabbage. When cooking, be sure to add the Chinese cabbage and stir it a little, that is, pour the vinegar out along the edge of the pot, cover the pot, and simmer for 30 seconds, so that the formed vinegar steam can be fully dissolved in the Chinese cabbage, which is refreshing and refreshing.
The above are simple tips on how to cook vinegar-pickled cabbage in life. I firmly believe that after the chefs grasp it, they will be able to easily make this delicious food that the whole family loves. Nature is also an excellent beginner's practice dish for cooking, which is low in cost, delicious, cost-effective and delicious. Let's continue to share this example tutorial of vinegar-stained cabbage home cooking for the reference of kitchen friends.