Dishes and their effects: vegetarian dishes
Taste: salty and delicious. Process: steaming.
Materials for making steamed snapper;
Ingredients: 200g of magnolia slices, 0/00g of oil gluten/kloc-,30g of dried mushrooms.
Accessories: 8 grams of starch (broad bean)
Seasoning: pepper 1g, monosodium glutamate 3g, yellow wine 5g, ginger 5g, shallot 10g, salt 3g, sesame oil 2g, sugar 4g, peanut oil 20g, light soy sauce 5g.
Characteristics of steamed Megalobrama amblycephala;
Realistic modeling, like bream, is fragrant and refreshing, fresh and tender, with a long aftertaste.
Teach you how to cook steamed mandarin fish, and how to cook steamed mandarin fish is delicious.
1. Put the soaked mushrooms into the tile, add oil and mix well;
2. Put ginger and onion on mushrooms, and add 50 ml of vegetarian soup, refined salt, monosodium glutamate and yellow wine;
3. Put it into a steamer and steam it for about 10 minutes on medium heat. Take out, remove ginger and onion, and take two pieces and shred them.
4. Soak the magnolia slices slightly, then wash them, soak them in clear water for about 6 hours, then soak them in boiling water for 2 hours until they turn white and soft, then take them out and drain them;
5. Wash a big bamboo shoot and change the tip of the bamboo shoot into the shape of a fish head;
6. Change the meat of another bamboo shoot into fishtail shape, and cut the remaining bamboo shoots into thin slices horizontally with an oblique knife;
7. Take a piece of mushrooms and a piece of bamboo shoots and change them into a fish-eye shape;
8. Cut the oil gluten into pieces about 5 cm long and 4 cm wide;
9. Put the bamboo shoots into a boiling water pot, cook them for about 10 minute with medium fire, and then take them out and soak them in clear water;
10. Heat the wok on medium heat, put oil, add yellow wine, white sugar, sesame oil and pepper, stew for about 10 minute, take it out and drain;
1 1. Heat a wok with medium fire, put oil, cook yellow wine, add oil gluten and mushrooms, add 250 ml of vegetable soup, salt, soy sauce, monosodium glutamate, sugar and sesame oil, dilute and thicken with wet starch, and take out and put it at the bottom of the dish;
12. Arrange bamboo shoots on it to form the shape of bream, put them on the head, tail and eyes, and sprinkle with shredded mushrooms;
13. Re-enter the steamer and steam for about 5 minutes, then take out the decanter and remove the water;
14. Heat the wok on medium fire, drain the oil, and add 150ml vegetable soup, sesame oil, refined salt, monosodium glutamate, white sugar and wet starch to thicken;
15. finally, add oil and mix well, and pour it on the fish.
Tips for making steamed snapper;
1. Add a little salt to the water-soaked mushrooms, gently rub them, and then rinse them with clear water, so that the sand grains can be easily removed;
2. Soak the Yulan tablets in clear water for 6 hours, and then soak them in boiling water for 2 hours, taking the color as white and soft. If you are underdeveloped, you can repeat it once.
Pie-food phase grams:
Starch (broad bean): Broad bean should not be eaten with snails.
How to make vegetarian fish balls clear soup Time: Source: My home is delicious.
Dishes and their effects: vegetarian dishes
Taste: salty and delicious. Technology: Cloud
Materials for making clear soup fish balls;
Ingredients: mung bean powder125g, 50g whole milk powder.
Accessories: 5 grams of dried mushrooms and 50 grams of Chinese cabbage.
Seasoning: 2g ginger juice, 3g salt, 2g monosodium glutamate and 5g sesame oil.
Characteristics of fish balls in clear soup;
Plain, round and white, beautiful in color and delicious, can almost be confused.
Teach you how to make vegetarian fish balls and how to make them delicious.
1. Put the milk powder and mung bean powder into a bowl, add ginger juice, a little salt, monosodium glutamate and 150ml water, and stir well;
2. Put the wok in medium fire, add 400 ml of clear water, boil it, slowly pour in the prepared mung bean powder juice, stir it with a spoon to make it paste, pour it into the wok, and stir it with chopsticks until there are dense fine bubbles in the paste, which is the vegetarian fish balls;
3. Wash the wok, add 100 ml cold water, squeeze the beaten round plain fish into the wok by hand, put it on medium fire, "raise" it until the water is slightly boiling, turn it over and continue to raise it for a while;
4. Move to medium heat. When the water is slightly boiling, take it out of the pot and put it in a lotus leaf bowl.
5. Boil the water-soaked mushrooms and cabbage with boiling water, and cover with vegetarian fish balls;
6. Wash the wok, add 200ml vegetarian soup, add a little salt and monosodium glutamate, boil and skim off the floating foam, pour in sesame oil, and pour the soup into the vegetarian fish tank.
Tips for making fish balls with vegetarian soup;
1. According to the feeding proportion, about 24 vegetarian fish balls can be made;
2. Making vegetarian fish balls is similar to making fish balls. Put the vegetarian fish balls in cold water and heat them repeatedly, paying attention to the word "raise" in kitchen terms;
3. Pour the soup into the bowl and pour it slowly along the back of the spoon.
Pie-food phase grams:
Whole milk powder: milk should not be eaten with fruit juice, vinegar, liquor, rice soup, leek and cauliflower; About 1 hour before and after drinking milk, oranges are not edible; Milk and raw fish will be poisoned when eaten together; Don't eat chocolate when drinking milk, because oxalic acid in chocolate will combine with calcium in milk to form calcium oxalate, so that calcium can't be fully utilized.