Technology: steamed lobster sauce steamed fish mouth material: main material: 500g grass carp mouth.
Seasoning: black bean juice, salt, chicken essence, pepper, carved wine, red oil and salad oil each 20g. Teach you how to make steamed fish mouth with soy sauce, and how to make steamed fish mouth with soy sauce is delicious. 2. Put the fish mouth into the dish, pour in soy sauce, add salt, chicken essence, pepper and carved wine to taste, steam in the cage for 8 minutes, take it out, pour in hot oil and pour in red oil. The key to making steamed fish mouth with soy sauce: the preparation of soy sauce is very important, otherwise it will directly affect the taste. The method of steaming fish with lotus leaves introduces in detail the cuisine and its efficacy: home-cooked recipes for nourishing qi and blood, tonifying deficiency and strengthening body, invigorating spleen and appetizing, and malnutrition.
Taste: Salty and fragrant technology: Steamed fish with lotus leaves. Material: main ingredient: mandarin fish 1000g.
Accessories: winter bamboo shoots150g, lard (suet)150g, chicken breast 200g, egg white 60g, lotus leaf150g.
Seasoning: lard (refined) 25g, sesame oil 50g, monosodium glutamate 5g, sugar 5g, onion 25g, ginger 25g, soy sauce 5g, starch (corn) 5g, cooking wine 100g, salt 10g to teach you how to cook steamed fish with lotus leaves, and how to cook steamed fish with lotus leaves is delicious.
2. Cut the onion and slice the ginger;
3. Put the fish pieces into a bowl and marinate them with onion, ginger, cooking wine, soy sauce, sugar, refined salt and monosodium glutamate;
4. De-gluten the chicken breast, cut it into shreds, put it in a bowl, marinate it with refined salt, and then put it in egg white and wet starch paste until it hangs;
5. After the winter bamboo shoots are cooked with boiling water, they are cut into filaments;
6. Enlarge the fire in the wok, add lard, heat it, add shredded chicken and shredded winter bamboo shoots, stir-fry until four times cooked, add monosodium glutamate, refined salt and cooking wine, and serve after stir-frying, and the shredded chicken and shredded winter bamboo shoots become 12 portions;
7. Cut pork suet into 12 pieces;
8. Wash the lotus leaves, divide each piece into 4 parts, 1 part with sesame oil, add some sheep oil, add 1 part with shredded fried chicken and shredded mushrooms, put them in the fish belly, wrap them in lotus leaves, put them in a big bowl and steam them in a drawer for 20 minutes. Pie-food phase grams:
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.
The method of steaming fish with honeysuckle introduces the cuisine and its effects in detail: nourishing and debilitating home-cooked recipes, invigorating spleen and appetizing recipes, headache and hypertension recipes.
Taste: salty. Technology: steamed honeysuckle, steamed fish. Ingredients: Main ingredients: 750g grass carp.
Accessories: 50g honeysuckle, glutinous rice flour 100g.
Seasoning: 50 grams of sesame oil, 25 grams of cooking wine, 2 grams of pepper, 3 grams of salt, monosodium glutamate 1 gram, soy sauce 15 grams to teach you how to cook steamed fish with honeysuckle, and how to cook steamed fish with honeysuckle is delicious. Cleaning Flos Lonicerae, soaking in clear water, and draining;
2. Wet glutinous rice flour with water;
3. Slaughter grass carp, eviscerate, wash and drain water, remove fish and cut into pieces, add cooking wine, refined salt, monosodium glutamate, soy sauce, pepper and sesame oil and mix well for later use;
4. Cut the seasoned fish with a knife (the depth is 65438+ 0/2 of the fish), insert a honeysuckle flower in the seam, apply a little rice flour and put it in a steaming bowl;
5. Mix the remaining honeysuckle with the juice of wet rice flour and fish pieces, sprinkle it on the fish pieces and steam it in a cage. The method of steaming fish head with lobster sauce introduces the cuisine and its effect in detail: private cuisine.
Taste: salty. Technology: Steamed fish head with black bean sauce. Ingredients: Ingredients: 250g silver carp head.
Seasoning: 2g of garlic (white skin), 2g of ginger, 3g of pepper (dried red tip), 2g of lobster sauce10g, 2g of salt, 2g of monosodium glutamate, 5g of soy sauce, 25g of starch (peas), 2g of lard (refined)10g, and 20g of scallion to teach you to use lobster sauce.
2. Peel garlic, wash it, cut it into pieces, and chop it into minced garlic with the back of a knife;
3. Peel ginger, wash it and cut it into Jiang Mo;
4. Wash the onion and cut it into onion segments;
5. Mash fermented beans into fermented bean paste; 6. Mix the fish head with salt, monosodium glutamate, soy sauce, minced garlic, Jiang Mo, pepper and bean paste.
7. Add dry starch and mix well;
8. Sprinkle with cooked oil and steam in a cage;
9. Add onions and serve. Tips for making steamed fish head with black bean sauce: Fish cloud refers to the brain marrow in the fish head, which is very smooth and tender. It is the general name for braised fish head, but the fish head must be cut into pieces to be called fish cloud.