1. Classification of pickled fish dishes Original stew seasoning type Salty and sour main ingredients: carp1000g sour cabbage 200g ingredients: pickled pepper 20g seasoning: monosodium glutamate 2g ginger10g garlic10g salt 3g pepper 2g starch (peas) 5g egg white 30g fresh and sour pepper with appropriate taste. Production method 1. Slice Sichuan sauerkraut with a knife, soak it in water, and then rinse it to avoid being too salty. 2. Slaughter the carp for later use; 3. At the joint of the fish head and the fish body, cut the fish head and the fish head with a knife, but don't cut off the fish bone. From the fish tail, separate the fish head and the fish bone with a knife along the fish bone until the fish head, which separates the fish on one side and does the same treatment again; 4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size, and pour wet starch for later use; 5. Cut the fishbone into 5 cm long segments; 6. Split the fish head from the middle, one for use; 7. Add pickled peppers and garlic into the oil pan and saute; 8. Add Sichuan sauerkraut, stir-fry slowly with low fire 1 min, pour in broth or clear water, and bring to a boil with high fire; 9. Then, add fish heads and bones, cover the pot and boil for 5 minutes; 10. Add a little, monosodium glutamate and pepper; 1 1. Finally, slowly put in the fish fillets, and you can cook them half a minute after you see that the fish fillets are all white. Spicy perfume fish material [1] Slice catfish or grass fish (2 sides), add a little cornmeal, salt, pepper and cooking wine, and knead well for later use. [2] Chop ginger (5 pieces), garlic (3 pieces), onion (2 pieces), pepper (15-20 pieces), coriander (a little) and dried pepper (10 pieces) together. Preparation method Heat the oil pan, add [2], stir-fry with spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a crushed onion and 5 tablespoons of red oil and cook for 15-20 minutes. If the water is reduced too much, add soup. Before eating, boil the soup, then put in [1] medium fillets, spread them out with chopsticks, turn off the heat and serve. The fish is fresh and tender, and the soup is fragrant. Baked steamed fish ingredients: half a fresh osmanthus fish, and one for many people to eat. Shredded shallots (two shallots), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt and sugar. Method: preheat the oven at 425F F. Wash the fish, put a layer of vegetable oil on both sides, put it in a suitable fish dish, cover it with aluminum foil paper, seal it around, bake it in the oven for 20 minutes and take it out. Remove the aluminum foil and spread the shredded onion on the grilled fish. In another oil pan (medium fire), add vegetable oil, shredded ginger, stir-fry for fragrance, add cooking wine, soy sauce, salt, a little sugar and appropriate amount of water to boil, and pour it on shredded onion and fish. It is very convenient to cook steamed fish in the oven, and the fish meat is fresh and tender, and the taste is completely comparable to that of steamed fish. Raw materials of braised fish: fish 1LB or so, ginger slices 3, chopped green onion, seasoning: salt, soy sauce, cooking wine, starch * fish, cut into pieces, mixed with salt and cooking wine, marinated with soy sauce 15 minutes. * Heat the pan, pour in cooking oil, add it to 60% to 70% heat, and evenly coat each piece of fish with starch (not too much) and fry in the oil pan until both sides are slightly yellow. Pour out the excess oil, leaving only a small amount. * Add a small bowl of water, a spoonful of sugar, a tablespoon of soy sauce, and boil together. Try to add some salt. Collect juice over high fire and sprinkle with chopped green onion. Cut it into short strips, roll it with bacon slices and bake it. Corn fish grain material: 1. Peel and boneless a piece of fish, cut into fish grains equal to the size of corn grains, and mix with a little dry starch for 2 minutes. Green pepper 1/3, cut into corn kernels. A small bowl of corn kernels (I use frozen ones, so I have to thaw them first) 4. Two spoonfuls of pine nuts are 5. Soak Lycium barbarum L. in a spoonful of clear water with soft salt, light soy sauce for seasoning, and broth (I also made boiled meat today, and the broth is just used, so you can use clear water without broth): 1. Stir-fry the fish and green peppers together in a frying pan, and let out the fragrance for later use. Add some oil to the pot, add pine nuts, stir-fry over medium heat, add a little salt to the corn, 2. Stir-fry the broth thoroughly, 3. Add the fish, green pepper and Lycium barbarum just stir-fried, add 2 spoonfuls of stock, stir-fry together, add a little light soy sauce, turn over and take out the baked eggs of whitebait: material: egg 4, whitebait 1/3LB, some seasonings of green beans: salt, ginger slices 1, vinegar method:/kloc-0. First, squeeze the whitebait dry, add less salt, and stir-fry it with a piece of ginger in the oil pan for later use. And remove the ginger slices. 2。 Stir-fry the green beans and put them out for use. 3。 Break up 4 eggs, add some salt, stir well, add a little more cooking oil, heat to 80% or 90% heat (the oil is very hot), pour in the eggs, fry into a big omelet, that is, it takes a few seconds, and immediately turn to low heat to bake. When the upper surface of the egg becomes mushy, bake the whitebait horse on it with low heat until the whole dish is solid, pour in balsamic vinegar and sprinkle with green beans. You can decorate it as you like: generally, scrambled eggs are deodorized with cooking wine or chives, and this time, vinegar is used to deodorize them for a change. With shrimps, you can also bake a bowl of dried fish porridge with shrimps and eggs (fresh rice or cold rice is acceptable), three or two pomfrets (or pomfrets), one tablespoon of winter vegetables, three mushrooms, two celery leaves, cut short, and one earth fish. Seasoning ingredients: two bowls or proper amount of soup, a little Gu Yue powder, half a teaspoon of fish sauce and proper amount of salt. Practice 1, wash the winter vegetables and drain the water. 2. Soak the mushrooms, remove the feet, drain the water and cut into thick silk. 3. Wash the fish, wipe dry the water, cut the skin into thick pieces (cut the fish maw into thick pieces), and add a little Gu Yue powder evenly. Put the fish in boiling water and cook it until it is half cooked, so as to remove the fishy smell. 4, the earth fish peeled and boned, cut the fish into small pieces, put down warm oil and fry it in slow fire, and pick it up. 5, put the seasoning into the pot, add the mushrooms and boil, and fish. After the fish is cooked, add winter vegetables, celery and several small pieces of earth fish and roll them, and then put them in a bowl and serve. The main ingredients of Chaozhou raw drenched fish are mandarin fish 1 treaty 960g, salt, white vinegar, Zhejiang vinegar, corn flour, sesame oil, oil and sugar. Ingredients: shredded ham, shredded lean meat, shredded celery, shredded mushrooms and shredded red pepper. Sweet and sour sauce materials: shredded lean meat, shredded mushrooms with onion, shredded red pepper, shredded horseshoe and shredded sour ginger. Practice 1, cut the fish well and wash it, cut the knife lines on the back, pour it into the boiling pot, cover it, soak it for about 15 to 20 minutes, and it will be cooked. Then you can pick it up and drain it for use. 2. Stir the marinade sauce in wok first, then add a little soup, monosodium glutamate, corn flour and sesame oil and mix well to form marinade sauce. 3. Stir-fry the sweet and sour sauce in wok, add a little sugar, Zhejiang vinegar, white vinegar, salt, millet powder, sesame oil and mix well to make the sweet and sour sauce. 4. Pour the boiling oil on the fish of 1, and dip it in marinated sauce or sweet and sour sauce when eating. Chaozhou Big Fish Pill contains 400g of fish, 2 egg whites, 25g of monosodium glutamate, 20g of refined salt and 600g of soup. Ingredients: laver, sesame oil, pepper, cooked lard and fish sauce. Practice 1, dry the fish, scrape out the clean fish with a knife, cut off the ribs in the fish, hammer it into minced fish, add egg white, refined salt and monosodium glutamate, pat it with a knife until it sticks to your hands, then squeeze it into 50 fish balls by hand and put it in a clear water basin. 2. Pour the fish balls with clear water into the pot, first cook them with strong fire to make the surface layer quickly mature and take shape. When the water temperature is nearly 80% hot, take them out with medium fire until they are cooked, pour soup into the pot, boil them, add fish balls, cook until they float, that is, remove the floating foam, and add laver (first roast the fire and pat off the sand), monosodium glutamate, pepper, sesame oil, fish sauce and fish sauce. Features white color, tender and smooth meat, clear soup, fresh and fragrant taste. Jade fillets contain half a catty of fish, half a lettuce, Jiang Mo, minced garlic and chopped green onion 1 tsp each. Ingredients wine, sugar 1 tablespoon, tomato sauce 3 tablespoons, salt half a teaspoon, water half a cup, white powder 1 teaspoon. Practice 1, slice the fish and marinate a little wine. 2. The fish fillets are coated with a layer of dry white powder respectively, put into a seven-point hot oil pan and fry until slightly yellow, and take out. 3. Wash the lettuce, cut it into filaments and wrap it around the plate. 4. Take the oil pan, stir-fry minced chives, Jiang Mo and minced garlic with 2 tablespoons of oil, stir-fry the wine along the edge of the pan, add seasonings and bring to a boil, add fish fillets and stir well, and thicken with white powder water. The main ingredients for cooking unicorn fish are perch 1 strip (750g), 30g of wet mushrooms, 25g of ham, 50g of white meat and egg white 1 piece. Ingredients: monosodium glutamate, refined salt, Shaoxing wine, pepper, sesame oil, starch, soup and cooked lard. Practice 1, skin the bass, cut the fish head into two pieces, and keep the fish tail. Slice the fish into "double flying slices" (two slices are connected together), slice the white meat, ham and mushrooms respectively, and add egg white, Shaoxing wine, refined salt, monosodium glutamate and pepper for pickling for a few minutes. 2. Wipe the bottom of the fish plate with thin lard, then put ham, mushrooms and white meat in the middle of the fish fillets, put them into the plate one by one, then put them into the head and tail, put them in a steamer and steam them with high heat for about 10 minutes. Put the raw juice in a pot, add soup, clear salt and monosodium glutamate, thicken with starch water, and pour in sesame oil and lard. Features: Fresh and tender fish, fragrant and mellow. Carassius auratus 1. Fish is washed and drained, then soaked in 2 tablespoons of soy sauce, white vinegar 1 tablespoon and wine 1 tablespoon for two to three hours. 2. Drain the soaked fish, and then fry or fry it. 3. Cut the onion into long sections and put it in an oil pan. After frying or frying it, put the crucian carp crisp in, sprinkle with 2 tablespoons of soy sauce, 2 tablespoons of sugar 1 tablespoon of wine 1 tablespoon, and half a bowl of water to boil. Turn the fire to a low heat and let it dry. * When fish is soaked in seasoning 1, it must be turned from time to time to taste. The oil for frying fish should be hot or fried in a non-stick pan to prevent the fish from breaking when turning. Raw materials of scallion fish: live grass carp 1 tail (weighing about 750g), 6 g of salt, 25g of soy sauce, 3 g of cooking wine 1 5g, 3 g of monosodium glutamate, 2 g of pepper, 0/5g of shredded ginger15g of shredded onion, and 0/5g of shredded onion/kloc. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code shredded onion and ginger, and pour soy sauce for a little pickling. 3. Heat the sesame oil in the pot and pour it on the fish. Delicious and fresh, light and elegant, salty and slightly spicy. Braised yellow croaker fresh yellow croaker is most suitable for steaming, and frozen products can only be braised or dry-roasted in such a strong way. Main ingredients: yellow croaker, coriander accessories: onion, ginger, garlic, soy sauce, vinegar, sugar, cooking wine, pepper, salt, chicken essence 1, yellow croaker washed, fried in oil 2, golden on both sides, pepper, garlic cloves, stir-fried onion, ginger, soy sauce (more) Add a small amount of water and stew slightly. 3. Collect the soup, adjust the salt, put the chicken essence, take it out of the pot and sprinkle some coriander. Raw materials for burning crucian carp: onion, ginger, garlic, cooking wine, vinegar, soy sauce, pepper and salt pan. Wipe the pan with ginger so that it won't touch the pan (oil is added, so fish won't touch the pan easily). After frying slightly, add cooking wine and vinegar, put garlic cloves, and add water to ginger, onion and soy sauce until the garlic is fragrant, but never touch the crucian carp. Onion, ginger, garlic, vinegar, sugar and water starch (thicker) 1. Wash the fish, cut it into sections after controlling the water (if the fish is small, don't cut it), and spread it evenly on the inside and outside with salt and allspice powder. 10 ~ 20min. 2. Relax the oil in the pan, dip the flooded fish in a little dry noodles or starch, fry it in the pan and take it out for later use. 3. Leave a little oil in the pan, put onion, ginger and garlic in the pan, add vinegar, sugar and salt, then add water and starch to simmer, add chicken essence after the juice is thick, and turn off the fire. 4. Pour the prepared juice on the fish to control the weight of steamed fish to about 600g. After cleaning up the fish, spread lard evenly on both sides of the fish, dip a little white wine to take a large piece of old ginger, cut the longest piece into uniform and beautiful slender shreds, cut the middle part of green onion and spread it on a fish plate, and then sprinkle some shredded green onion and ginger on the fish; After the boiler is boiled, put the fish into the pot (never steam the fish in cold water, then you will smash the pot. The secret of many steamed dishes is that the food is steamed in the pot after the water is boiled. Turn off the fire after steaming for 5 minutes. After turning off the fire, don't open the lid, and the fish will not be taken out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes and then take out the pot immediately, and then spray the prepared seasonings (soy sauce, vinegar and clear oil) all over the fish (no salt or monosodium glutamate is allowed to be light and tender), and then put a few parsley on the table at will to eat. 1, if it is slightly larger fish such as steamed lotus fish or grass carp (the weight is controlled at about1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming"; 2. When steaming a slightly larger fish, you can put two chopsticks under the fish to make the fish cook quickly when it is heated. 3. You can also put the prepared juice (soy sauce, vinegar and oil) on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the raw juice in front, this pouring juice is less astringent. The trick of heat and "virtual steaming" is the real secret. Fried fish Cut the big grass carp (the bigger the better), scrape the scales, cut them into pieces with a thickness of 2-3 cm, and put them in a pot. Pour soy sauce, cooking wine, salt, monosodium glutamate, onion and ginger, preferably without fish. Marinate for 3 hours. Pour starch into a plate and beat an egg in a bowl. You can fry it. Pour a pot of bottom oil into the pan and heat it. The fish pieces are now wrapped in starch and dipped in the egg paste. Fry in the oil pan, change the noodles for 2 or 3 minutes, and pour a little soy sauce and urgent juice before taking out. Braised fish I usually make with carp. After the carp has done the prelude such as descaling, remember to cramp the carp before playing the flower knife. The so-called carp essence, carp essence, will smell much less after smoking that tendon. Of course, don't punch the fish with a flower knife too hard, or it will break easily in the process of burning later, which will affect its integrity and beauty. In order to prevent the fish skin from sticking to the pot, let's do some preparatory work. Cut a few thin slices of ginger and fry it in a dry pan for a few times, so it won't stick to the pan. Pour the oil into the pan until the oil is boiled. Turn down the fire a little, and then gently put the fish with the flower knife into the pot. Ok, tilt the oil pan slightly, gently press the fish head with a spatula and fry the fish head. Before the fish head is cooked, it tastes ugly and has a red and bloody color. Then fry the fish in a pan; Then the fish tail. Then turn the fish over and repeat the previous procedure. In fact, at this time, after burning in oil, the fishy smell of fish has gone a lot. Sprinkle some cooking wine on it. It smells good. If the oil is not given enough, the pot may be dry after these processes. Hurry up and pour less water into the pot, and then feed the fish. Sprinkle salt and Chili noodles on the fish and soy sauce. Turn over the fish and repeat the action just now. Ok, you can put some green pepper slices, garlic, garlic stems and leaves in the pot. Put some monosodium glutamate in it. Let the fish cook in the pot for a while, and then turn it over. You can get out of the pot. Carefully shovel it into the fish dish with a spatula, and then sprinkle some scallions on the fish. Finally, pour the juice and other things in the pot into the plate, and you can imagine what it looks like. Of course, braised fish fillets or fish pieces can also be done in this way, but it is not so easy to fry them in the pot if they are wrapped with thick powder before cooking. Steamed fish I usually choose crucian carp or edge fish. Carassius auratus, according to a military doctor, eats brain tonic, mainly to increase memory. In those years, my mother cooked a crucian carp for me almost every week, with two eggs and a few pieces of lean meat in it. Clean the fish and hit the flower knife a few times. Rub some cooking wine on the fish and put some ginger slices in the fish belly; Or sprinkle some shredded ginger on the place where the fish hit the flower knife. Then you can put it on a plate, put it in a steamer or on the interlayer of an electric rice cooker (so that you can steam the fish while cooking). When the fish is almost steamed, cook some juice and cut some garlic leaves. When the fish comes out, just pour it on the fish. Wait a minute. When the taste goes in, you can eat it. Fish with pickled vegetables or boiled fish was very popular for some time. Maybe my approach is slightly different. I like to cook this dish with catfish. Because I always think that catfish is black and black, and there are a lot of fish oil. And sauerkraut is an oil-absorbing thing. Just in time to neutralize it. Slice the catfish. Pour the sliced catfish into a boiling soup pot. I made this soup pot like this: water (I don't seem to like to use soup stock, but I always feel that river water cooks river fish), soy sauce, salt, Chili noodles (or pepper), dried Chili, and bean paste. Boil it and put sauerkraut in it. Sometimes put some tofu or blood clots (some people like to eat these), and when they are almost cooked, put ginger, garlic paste and monosodium glutamate. You can do the same for boiled fish, except that the fish is changed to grass carp or silver carp, and the side dishes are changed to cabbage leaves and the like. Fish like to cook with grass carp. Because grass fish bones are few. Grass carp beheaded and tailed. Use the fish figure. Slice grass carp. This practice is very expensive. Pour the fillets into an oil pan with a lot of oil and fry them until golden brown, then take them out. When frying in a small pot, add more bean paste (so that you basically don't need to put soy sauce and salt), and add a little sugar to stir-fry with celery in the pot for a few times, and it's almost done. Fish head and tail, add some tofu to make soup. The so-called eat two fish. Cold pot fish I seldom buy ready-made fish packages to make fish. To do this, I will use it. Fish is silver carp. Naturally, the fish is sliced. You don't have to do this yourself, and the fish seller in the vegetable market will cut it for you. First, put some solid hot pot and stir-fry it in the oil pan to melt it; Then pour the sliced fish fillets into it and stir-fry them a few times. Don't stir-fry, just color them. Turn off the fire. Find a hot pot, dilute the ingredients in the fish bag with appropriate amount of water, and boil. You can also add some ingredients, depending on people's taste. Then put the fried fish fillets in the hot pot and cook them with some celery. When cooked, turn off the heat. Then sprinkle some coriander leaves on it. You can eat it. Chopped pepper fish head material: fat fish head 1 piece (three-striped fish head can be selected in North America), Hunan special chopped pepper amount, salt 1 teaspoon, monosodium glutamate 1 teaspoon, several slices of ginger, one onion, (white radish slices15g, which I don't use here). Spread salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then spread chopped pepper on the fish head. Put 2-3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and then put the shredded ginger on the fish head. Steam in the pan 15 minutes. Shred onion or chopped green onion, and heat the oil. Take the fish head out of the pan, sprinkle the onion on the fish head and pour hot oil. Tip: This tip was learned from the chef. The fish head can be coated with lard first, and then covered with plastic wrap and marinated in the refrigerator for two days, which can soften the fish head. I always think it's very troublesome to stir-fry the eel. Fortunately, the eel seller will cut the eel into pieces with you. Stir-fry the eel segments in the oil pan first, and then pour some green pepper slices (I like to use it as a side dish) and stir-fry. Stir-fry the wine. Add ginger, garlic or sprinkle some Chili noodles or dried Chili, soy sauce. Stir-fry and put monosodium glutamate when it is almost cooked. Stir-fry a few more times and the pot will be ready. I don't like to put water in the fried eel section for fear of affecting the taste. The most common: bean fish 1, fish over-oiled, fish up for later use. (If it's a fish fillet, add raw flour, but I prefer the whole one, which makes it feel more fulfilling.) 2. Stir-fried materials: ginger rice, garlic rice, dried sea pepper, pepper, watercress, kimchi chopped, salt (you can also add some crushed fermented bean curd). Stir-fry in an oil pan, add water and cook soup. 3, fish into the soup, cooked, you can add chopped millet spicy or two thorns to burn together. 4, add chicken essence, monosodium glutamate, a little sugar, hook the pot, add chopped green onion, coriander. The driest flavor: BBQ fish 1, code flavor: fish changed to knife (parallel row from beginning to end, both sides), ginger, scallion, salt, cooking wine, light soy sauce code flavor. 2, fried fish: carry the fish tail with oil until the fish is shaped, fry in the oil pan, and serve. 3. Stir-fry: stir-fry dried sea pepper, pepper, Jiang Mo, minced garlic, green onion (celery, leek or onion can also be added), fresh sea pepper, chicken essence, monosodium glutamate, salt and soy sauce, and cover the fish. The simplest and most delicious: dry-roasted fish 1, code taste: cut the fish into large pieces (eight pieces are appropriate), and use douban, cooking wine, soy sauce, green onion, wild pepper, a little sugar, monosodium glutamate, chicken essence, salt and lard to code the taste. 2. Stir-fry ginger slices and garlic slices in oil, turn down the heat, spread five green onions, half onion slices and three celery with leaves on the bottom of the pot, pour some cooking wine on the fish yards, first boil over high fire, and then simmer for 8-10 minutes. It is best to use the casserole to make the gluten of braised fish: clean fish 1 50g, auricularia auricula15g, yam 30g, refined oil 300g, egg1piece, onion slices, ginger slices and fresh soup. Seasoning: soy sauce, yellow wine, sugar, monosodium glutamate, a little pepper, and water starch. Production method: 1. Slice the black fish with the bones removed and put it into a blender to grind it into mud. Add eggs and water and beat it evenly. Dice auricularia auricula and Chinese yam for later use. 2. Spoon the stirred minced herring into warm oil with a small spoon, fry it into golden brown and pick it up for use. 3. Leave a little oil in the wok, add onion and ginger until fragrant, add fresh soup, soy sauce, yellow wine, sugar, monosodium glutamate and pepper to boil, and pour in fish gluten, black fungus and yam. Thicken with starch, drizzle with sesame oil and sprinkle with onion. Chef's comments: herring is rich in high-quality protein, black fungus contains minerals such as iron and phosphorus, and yam has the effect of warming the stomach. This dish has reasonable combination of meat and vegetables, soft fish and slightly sweet taste, and is suitable for children over 2 years old. Fish soup jade fat raw materials: Japanese jade fat tofu 1 roll, 50 grams of green bean paste, 20 grams of ham, a little refined oil and a proper amount of fresh fish soup. Seasoning: refined salt, monosodium glutamate, white sugar, a little yellow wine, and appropriate amount of water starch. Production method: 1, fresh fish soup practice: fry crucian carp on both sides thoroughly, stew the soup, and filter the bones for later use. 2. Cut the jade fat tofu into 0.5 cm thick slices, and cut the ham into 1 cm square slices. 3. Pour boiling water into the pot and add appropriate amount of salt, and add jade fat tofu, ham slices and green watercress. 4. Pour the fresh fish soup into the wok, add the cooked raw materials, add refined salt, monosodium glutamate and sugar, add water and starch to thicken after boiling, and pour a little sesame oil. Chef's comment: Fish is nutritious, but mother is afraid of fish bones stabbing her baby, and dare not let her baby eat fish. This kind of cooking method, mother doesn't have to worry. Bean food is rich in lecithin and protein, which is a good brain tonic. Jade fat tofu is smooth and soft, and green bean paste is crisp and soft. It is nutritious and easy to digest, so it is very suitable for babies around 1 year old. Raw materials of hibiscus whitebait: 4 egg whites, 20 grams of small whitebait, 5 grams of square leg powder, 250 grams of refined oil, and appropriate amount of milk and fresh soup. Seasoning: refined salt, monosodium glutamate, water starch. Production method: 1, blanch whitebait for later use, pour a little milk into egg white and mix well. 2. Heat the pan and add refined oil. Pour the stirred egg whites into cold oil and gently stir. When the oil temperature rises, the egg whites can all float. 3. Put fresh soup, salt, monosodium glutamate, whitebait and fried egg white in the wok, thicken with water starch, put it in a pot, and sprinkle the minced legs above. Chef's comments: Egg white contains high-quality protein, whitebait contains zinc, iodine and other trace elements. Combining these two nutrients, it is soft and delicious and nutritious, and suitable for children over 1 year old. Raw materials of shepherd's purse fillet: shepherd's purse100g, net rhubarb fish 200g, vegetable oil and fresh soup. Seasoning: salt, sugar, cooking wine and starch. Production method: 1, shepherd's purse washed and chopped for later use. 2. Cut the clean fish from the fish bones into fillets 3 cm wide, 5 cm long and 0.3 cm thick, and size them in cooking wine and salt for later use. 3. Heat the pan and cool the oil. When the oil is heated to 40%, put in the fish fillets. When the fish fillets are white and broken, take them out and drain the oil. 4. Add chopped shepherd's purse to the remaining oil in the wok, stir fry slightly, add fresh soup, add a little salt, monosodium glutamate and sugar, boil the fish fillets, thicken them with water starch, and drizzle with sesame oil. Chef's comments: shepherd's purse is fragrant and rich in chlorophyll, which has the effect of clearing fire and moistening lung. Yellow croaker is rich in trace elements such as calcium, iron and phosphorus, which is essential for baby's growth. This dish is fresh and tender in meat and smooth in taste, suitable for babies over 1 year old. The cooking style and function of cod pot stickers are introduced in detail: the fine staple food technology: the production materials of fried cod pot stickers: the main ingredients: cod meat100g, melon seeds 50g, bread slices10g. Seasoning: salt, chicken essence, starch, egg yolk paste and salad oil. Teach you how to make cod pot stickers, how to make cod pot stickers is delicious 1. Cut cod meat into pieces, wash it, add salt, chicken essence and starch for later use. 2. Carve the bread slices into circles for later use; Deep-fry melon seeds in oil pan for later use. 3. Hang the cod pieces with egg yolk paste, put them on the bread slices, press the melon seeds, and fry them in the oil pan until golden. The key to making cod pot stickers: the pot stickers should be cooked with medium oil temperature to keep the color of the dishes. The practice of stewed yam with octopus ribs introduces the cuisine and effect in detail: delicious porridge soup technology: stewed octopus ribs stewed yam production materials: main ingredients: 300 grams of dried octopus, ribs and yam. Seasoning: stock, salt, monosodium glutamate, chicken essence, onion, ginger and yellow wine. Teach you how to cook octopus ribs stewed with yam, and how to cook octopus ribs stewed with yam is delicious 1. Octopus is dried and washed; Chop the ribs and wash them, blanch them and cut off the blood; Peel the yam and change it into a hob block. 2. Put the raw materials into the pot, add seasoning and stew until the ribs are deboned, the yam is crisp and glutinous, and the soup is thick. The key to the production of stewed yam with octopus ribs: stew yam until crisp and glutinous, but don't lose shape. The practice of ginkgo fish ball pot introduces the cuisine and its function in detail: delicious porridge soup ginkgo fish ball pot is made of materials: main ingredients: turtle 1 only, ginkgo100g. Seasoning: salad oil, broth, onion, ginger, salt, monosodium glutamate, chicken essence and pepper. Teach you how to make a fish pot with ginkgo, and how to make a fish pot with ginkgo is delicious 1. Slaughter and wash the turtle, blanch it, and peel off the black on the surface; Fried ginkgo in oil pan to remove the surface peel and wash the pulp. 2. Add shallots and ginger to the oil pan, pour the stock and raw materials, season, simmer for 20 minutes, and pour into the pot for 5 minutes. The practice of abalone sauce cod pot introduces the cuisine and function in detail: home-cooked recipes. The production materials of abalone sauce cod pot: main ingredients: abalone sauce 150 grams, 300 grams of silver cod, and appropriate amount of broccoli. Seasoning: salad oil, onion, ginger, salt, monosodium glutamate, chicken essence, pepper, custard powder and water starch. Teach you how to make a cod pot with abalone sauce, and how to make a cod pot with abalone sauce is delicious 1. Peel the silver cod, cut it into dices, marinate it with salt and monosodium glutamate, pat custard powder into the oil pan, and fry it into golden brown. 2. Add shallots and ginger to the oil pan, pour abalone sauce and silver cod, cook until slightly rotten, add cooked broccoli, season and thicken. The practice of jade fish rice soup introduces the cuisine and its function in detail: delicious porridge soup technology: the production material of roasted jade fish rice soup: main ingredients: 400 grams of perch and appropriate amount of shepherd's purse. Seasoning: stock, salt, monosodium glutamate, chicken essence, water starch, onion oil and salad oil. Teach you how to make jade fish rice soup, and how to make jade fish rice soup is delicious. 1. Take clean meat from perch, cut rice into granules, add salt, water starch and monosodium glutamate for sizing, and smooth it with oil. 2. Wash shepherd's purse, blanch it, squeeze it dry, and chop it into a paste. 3. Put the raw materials into the pot, add the remaining seasonings and boil the soup. The practice of pickled cabbage and yellow croaker soup introduces the cuisine and its function in detail: delicious porridge soup technology: the production material of boiled pickled cabbage and yellow croaker soup: main ingredients: old pickled cabbage 1 50g, yellow croaker1strip (50g), and appropriate amount of coriander. Seasoning: stock, egg white, salt, monosodium glutamate, chicken essence, pepper, water starch and sesame oil. Teach you how to make cabbage and yellow croaker soup, and how to make cabbage and yellow croaker soup is delicious 1. Soak the old cabbage to remove the salty taste, take the stem and cut into powder. 2. Wash and steam the yellow croaker, and chop the fish into pieces. 3. Put the raw materials (except coriander) and broth in the pot, boil, season, thicken and sprinkle with coriander. The method of Xiangzhi fish granule soup introduces the cuisine and its function in detail: delicious porridge soup technology: the production material of roasted Xiangzhi fish granule soup: main ingredients: 250g grass fish, 50g bamboo shoots, 50g hypsizygus marmoreus and proper amount of sesame seeds. Seasoning: stock, salt, monosodium glutamate, chicken essence, water starch, soy sauce and pepper. Teach you how to make fragrant cheese fish soup, how to make fragrant cheese fish soup is delicious 1. Cut grass fish into pieces and dice, bamboo shoots and Agaricus blazei. 2. After blanching the raw materials, put them into the broth to boil, season and thicken. The main ingredients of the laver fish fillet in Tsing Yi are six taels (240g), instant laver 12- 16 slices, celery and carrot, two taels (80g) each, egg 1 egg, bread crumbs12 cups, and raw flour/kloc-0. Ingredients and marinade: salt 1/4 teaspoons, cornflour 1 flat teaspoons, a little sesame oil and pepper respectively, and 2 teaspoons of protein. Practice 1, wipe dry the willow in Tsing Yi, cut into thick strips, and mix with marinade for 5 minutes. 2. Cut celery and carrots into strips; Beat the eggs well. 3. Each piece of laver is wrapped with fish fillet, celery and carrot, rolled up, first glued with raw flour, then glued with egg liquid and bread crumbs. 4. Fry the fish fillet in medium heat oil until golden brown, and take it out. 5, can be dipped in (mouth urgent) juice or sweet and sour juice to eat. Remarks: making time: 30 minutes. Weight: 3-4 people's fillet can be made of golden bread crumbs or Japanese white bread crumbs.