How to make Huaiyan whitebait with detailed introduction to the cuisine and functions: home-cooked recipes

Ingredients for making Huaiyan whitebait:

Main ingredients: fresh whitebait 500 gram.

Accessories: 100 grams of loosestrife leaves (or rape leaves).

Seasoning: 15 grams of Huai salt, 50 grams of brittle powder (see raw material and semi-finished product production), 2 egg yolks, appropriate amount of peanut oil.

Features of Huaiyan whitebait:

Purely spiced, salty and refreshing.

Teach you how to make Huaiyan whitebait and how to make Huaiyan whitebait delicious

1. Wash and drain the fresh whitebait, pat dry and add in Huaiyan Mix the salt evenly, add the egg yolk liquid and stir well, then sprinkle in the crispy syrup powder.

2. When the pan is done, add peanut oil and heat until 70% hot. Add loosestrife leaves, fry until all the water is drained and divide into pineapples. Drain the oil with a colander and put it into a plate. Return the pot to high heat, add peanut oil and heat until it is 50% hot. Add in the mixed and scattered whitebait and fry until golden brown. Drain the oil with a colander and add it to the loosestrife leaves on the plate. Serve.

Tip: Cut the fresh cuttlefish meat into pieces and blanch it into cuttlefish rolls, then squeeze out the water to make "Huaiyan cuttlefish rolls"

How to make Tartare Shaosi Whitebait with a detailed introduction to the cuisine and functions: home-cooked recipes

Technology: Fried

Ingredients for making Tartare Shaosi Whitebait:

Ingredients: 1000g fresh whitebait (noodle fish).

Accessories: 500 grams of potatoes (oblong ones are preferred), 150 grams of lettuce leaves.

Seasoning: 100 grams of tartar sauce, 20 grams of refined salt, 0.5 grams of pepper, appropriate amount of peanut oil. (Prepare 300 grams of bread flour and 100 grams of egg yolks)

Characteristics of Tatar Shaosi Whitebait:

The vegetable fat is pure, salty and delicious, refreshing and sour.

Teach you how to make Tatar Shaosi whitebait and how to make Tatar Shaosi whitebait so delicious

1. Wash the fresh whitebait, remove the head and pat it dry. Pour the water into the plate, sprinkle 10 grams of salt and pepper, mix well and marinate, add egg yolk and mix well, sprinkle in bread flour, shake well and dip well. Peel the potatoes and cut them into 4 cm wide and 2.5 cm thick rectangular cubes. Use a slicer to cut into 4 cm long, 2.5 cm wide and 0.1 cm thick slices. Rinse with cold water to remove the starch and drain the water. Sterilize, wash and dry the lettuce leaves and place them on a plate.

2. Grill the pan, add peanut oil and pour it until it is 50% hot. Shake off the whitebait dipped in flour and remove the remaining surface, sprinkle it into the oil, and fry until the surface is golden brown; scoop it up after setting; When the oil temperature rises to 70% hot, quickly add oil. Remove the fried surface and drain all the oil. Place it on the lettuce leaves on a plate. When the oil temperature rises to 70% to 80% hot, add potato slices and fry over medium heat. When the surface becomes hard, switch to low heat and stir constantly with a spoon. When it is golden and crispy, place it in a colander and drain away the oil. Sprinkle in salt and mix well. Place the tartare on a small plate and add it to the fried potato slices. Served with fried whitebait.

How to make whitebait fried kelp with detailed introduction to the cuisine and functions: Home-cooked recipes

Technology: Stir-fried

Ingredients for making whitebait fried kelp:

Ingredients: 4 taels of kelp (about 160 grams), 8 taels of whitebait (about 320 grams)

Seasoning: 2 taels each of Chinese celery, carrot (about 80 grams), 1 red pepper Only, add the right amount of soup

Teach you how to make whitebait fried kelp, how to make whitebait fried kelp so delicious

Method:

1. Use water for kelp Soak the ears clean and cut them into shreds, then rinse them in water to remove the salty taste, boil them in hot water for a while to remove the mucus, and simmer them in soup.

2. Wash the whitebait, salt it for a while, then wash off the salt and remove the oil; wash and shred the celery and carrots; cut the red pepper into shreds.

3. Use red pepper in a wok, then add Chinese celery and carrots and stir-fry together. Add kelp and whitebait and stir-fry again. Season to taste.

< /p>

Ingredients for making whitebait and mutton porridge:

Main ingredients: 100 grams of glutinous rice, 50 grams of dried whitebait, 50 grams of mutton (cooked), 100 grams of white radish

< p>Seasoning: 10g shallots, 10g ginger, 5g cooking wine, 5g salt, 15g lard (refined), 1g MSG, 1g pepper

Teach you about whitebait mutton porridge How to make, how to make delicious whitebait and mutton porridge

1. Wash the glutinous rice and soak it overnight;

2. Cut the mutton (cooked) and white radish Shape into silk;

3. Wash the green onion and ginger and chop them into pieces;

4. Remove the impurities from the dried whitebait, soak it in cold water for a while, and clean it;

5. Add about 1500 ml of cold water to the pot, add glutinous rice, and bring to a boil;

6. Cook over low heat until the rice is rotten and the porridge is thick;

7. When the rice grains will bloom Add shredded white radish, shredded mutton, whitebait, cooking wine, salt, monosodium glutamate, lard, minced green onion, and minced ginger, cook together until cooked and mashed into porridge, then sprinkle with pepper.

How to make whitebait dumplings introduces the cuisine and functions in detail: high-quality staple food, recipes for the elderly, recipes for nourishing the body, recipes for malnutrition

Taste: original taste, process: boiled

Ingredients for making whitebait dumplings:

Main ingredients: 250g pork (fat and lean), 250g whitebait, 100g chives, 250g wheat flour

Seasoning: 4g salt , 1g MSG, 1g pepper, 10g sesame oil, 75g eggs

Features of whitebait dumplings:

Tender whitebait, fragrant chives, real happiness tasty!

Teach you how to make whitebait dumplings and how to make delicious whitebait dumplings

1. Wash the fish, blot it dry with a dry cloth, and put salt in the whitebait 2 Gram, monosodium glutamate, pepper, and sesame oil, stir to taste.

2. Wash and cut the leeks into cubes, add a little salt and mix, then mix well with the whitebait and fresh meat fillings to make the whitebait filling.

3. Mix flour, 2 grams of salt, 30 ml of water, and eggs together, knead it into a dough, divide the dough into small pieces, and roll it into dough. Set aside.

4. Wrap the stuffing into the rolled dough, knead it well, wrap it into dumplings, and cook them in the usual way.