Flavor: sour and spicy flavor Craft: burning vinegar and pepper Wuchang fish soup ingredients: main ingredients: Wuchang fish 750 grams
Auxiliary ingredients: asparagus 50 grams, fungus (water) 25 grams
Seasoning: parsley 3 grams, peanut oil 50 grams, 25 grams of yellow wine, 25 grams of vinegar, 8 grams of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, 15 grams of green onions, 10 grams of ginger Vinegar and pepper Wuchang fish soup features: creamy yellow color, tender fish, sour and spicy flavor. Teach you how to do vinegar and pepper Wuchang fish soup, how to do vinegar and pepper Wuchang fish soup is delicious 1. Wuchang fish washed, both sides of the cut on the knife;
2. bamboo shoots cut into rectangular slices;
3. black fungus washed, cut into small dots;
4. frying pan on the fire heat, put peanut oil, burned to seventy percent heat, put the Wuchang fish, both sides of the pan fry a little;
5. Add shaoxing wine, green onion, ginger, black fungus and 750 grams of water, boil;
6. Cover the lid, with a small and medium fire for half an hour, remove the green onion, ginger, add refined salt, monosodium glutamate, balsamic vinegar, pepper, into the soup pot, sprinkle with parsley that is complete.
Tips - Food Compatibility:
Fungus (hair): fungus should not be eaten with snails, from the food pharmacology, cold snails, meet the slippery fungus, is not conducive to digestion, so the two should not be eaten together.
People with hemorrhoids fungus and pheasant should not be eaten together, pheasant has a small toxicity, the two are easy to induce hemorrhoidal bleeding.
The fungus should not be eaten with wild duck, wild duck taste sweet and cool, while easy to digest.
Spicy steamed Wuchang fish practice details cuisine and efficacy: private dishes spleen appetizing recipes
flavor: spicy technology: steam spicy steamed Wuchang fish ingredients: main ingredients: Wuchang fish 500 grams
Seasoning: 30 grams of vegetable oil, 10 grams of cooking wine, 20 grams of chili sauce, 3 grams of salt, monosodium glutamate (MSG) 2 grams of pepper 5 grams of pepper 10 grams of green peppercorns, chili peppers (red, sharp, dry) 10 grams, chili pepper (red, sharp, dry) 10 grams of chili pepper (red, sharp, dry) 10 grams of chili pepper (red, sharp, dry) 10 grams of chili pepper (red, sharp, dry) 10 grams of chili pepper. ) 10 grams, 10 grams of green onions, ginger 3 grams, garlic (white skin) 5 grams to teach you how to do spicy steamed Wuchang fish, how to do spicy steamed Wuchang fish is delicious 1. Wuchang fish slaughtered, scales, viscera and gills cleaned, in the body of the fish graved on both sides of the crucifixion, plus ginger, scallion, salt, pepper, mixing marinated into taste, dry, put in the sun to dry for 3 days;
2. frying pan injected with oil to heat up, down into the Wuchang fish fry until golden brown on both sides, fish out of the plate;
3. green and red bell peppers to remove the tip of the julienne;
4. scallion shredded;
5. with Lao Ganma hot sauce, salt, monosodium glutamate, cooking wine, garlic into a sauce poured on the fish, on the pot to steam for 5 minutes;
6. sprinkled with green and red bell peppers julienned, shredded scallions, and drizzled with hot oil to be ready.
Golden sand Wuchang fish practice details cuisine and efficacy: private
flavor: spicy process: deep-fried Golden sand Wuchang fish ingredients: main ingredients: Wuchang fish 500 grams
Supplementary Ingredients: 30 grams of breadcrumbs, 10 grams of sesame seeds, peanut kernels (deep-fried) 20 grams
Seasoning: 50 grams of vegetable oil, 10 grams of cooking wine, pepper 5 grams of salt 3 grams of sugar 8 grams of salt, 50 grams of vegetable oil, 10 grams of wine, pepper 5 grams of salt, 50 grams of wine. sugar 8 grams, chili powder 8 grams, starch (corn) 10 grams, ginger 3 grams, garlic (white skin) 5 grams, chili oil 10 grams to teach you how to do Golden Sands Wuchang Fish, how to do Golden Sands Wuchang Fish is delicious 1. Wuchang fish slaughtered, scales, viscera and gills washed, rewritten into a section;
2. ginger and garlic cut minced;
3. fish section with ginger and garlic minced, fine salt, cooking wine, pepper, monosodium glutamate, Sugar, chili powder, starch and marinate for 2 hours;
4. frying pan oil to 60% heat, into the fish section fried, fish out of the oil plate into a fish shape, sprinkled with golden sand material can be. Sands Wuchang fish production tips: 1. bread crumbs, garlic into the hot oil, add the appropriate amount of cooked sesame seeds, fried peanut crumbs, refined salt, monosodium glutamate, chili powder, red oil and stir-fried into the sands material;
2. because the fish need to be over deep-fried, so prepare 300 grams of vegetable oil, about 50 grams of actual consumption.
Tips - Food Compatibility:
Peanut kernels (fried): for those with weak stomach and intestines, peanuts should not be eaten with cucumbers and crabs, otherwise it is easy to lead to diarrhea.
Vinegar cooking Wuchang fish practice details cuisine and efficacy: private dishes spleen tonic recipes tonic recipes
flavor: sour and salty flavor craft: cooking vinegar cooking Wuchang fish preparation materials: main ingredients: Wuchang fish 500 grams
seasoning: vinegar 25 grams, 15 grams of scallions, 20 grams of peanut oil, 10 grams of garlic (white skin), 10 grams of soy sauce, 10 grams of cooking wine, corn starch ( Peas) 8 grams, salt 3 grams to teach you how to cook wuchang fish with vinegar, how to cook wuchang fish with vinegar to be delicious 1. will be organized to wash the fish, in the fish on both sides of each diagonal cut 6 knives.
2. A little cooking wine, salt, soy sauce, sprinkle on the fish, and then coated with a thin layer of wet starch paste.
3. Put peanut oil in the frying pan, burn to 70% hot, put the fish, fry until golden brown outside the caramelized, the oil control out. In the frying pan to stay in the bottom of the oil, high heat, put onion, ginger, garlic slightly fried, cooking vinegar, cooking wine, soy sauce, upside down can be into the plate. Vinegar cooking Wuchang fish production tips: 1. Master the oil over the fire and cooking vinegar ratio.
2. 800 grams of peanut oil should be prepared because of the deep-frying process.
Tips - Health Tips:
Wuchang fish is sweet and warm in nature, which can strengthen the spleen and replenish the deficiency. The body is weak, overworked, memory loss people eat it can play a role in tonic.
Simmered Wuchang fish recipe details Vegetables and efficacy: private dishes Recipes for tonic nutrition Malnutrition recipes Anemia recipes
Flavor: salty and fresh taste Craft: simmered Simmered Wuchang fish preparation materials: main ingredients: 500 grams of Wuchang fish
Substantive ingredients: 50 grams of fat meat, 20 grams of slices of yucca
Seasoning: 40 grams of peanut oil, 15 grams of wine, sugar 5 grams of sugar, 20 grams of pork, 20 grams of pork
Seasoning: 40 grams of oil, 15 grams of wine, 15 grams of pork. Sugar 5 grams, soy sauce 5 grams, salt 4 grams, monosodium glutamate (MSG) 2 grams, ginger 5 grams, 10 grams of green onions Teach you how to do stewed Wuchang fish, how to do stewed Wuchang fish is delicious 1. Wuchang fish slaughtered, scales, guts and gills cleaned, graved on both sides of the body of the fish on the cruciform knives, marinated for a few moments in soy sauce wipe well;
2. Pork fat meat, red chili peppers, green onions, yucca slices are cut into thick wire;
3. Add peanut oil in a frying pan to eighty percent of the heat, down into the Wuchang fish deep-fried until golden brown on both sides, fish out of the oil control;
4. frying pan to stay in the bottom of the oil is hot, into the pork fat meat, red chili peppers, scallions, yucca slices stir-frying flavor;
5. put the Wuchang fish, add cooking wine, ginger, soy sauce, sugar, monosodium glutamate, refined salt, water to boil, covered with a small fire stewed for 10 minutes can be. Stewed Wuchang fish production tips: Wuchang fish production process needs to be fried, so prepare 500 grams of peanut oil, the actual consumption of about 40 grams.
Tips - Food Compatibility:
Fat meat: pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. After eating pork should not drink a lot of tea.
Round cage Wuchang fish practice details cuisine and efficacy: private dining recipes elderly recipes deficiency recipes malnutrition recipes anemia recipes
Flavor: spicy technology: steam round cage Wuchang fish ingredients: main ingredients: Wuchang fish 650 grams
Seasoning: 40 grams of vegetable oil, 15 grams of wine, salt 5 grams of monosodium glutamate (MSG) 2 grams of chili sauce 15 grams of ginger 3 grams of scallions 15 grams teach you how to do round cage Wuchang fish, how to do round cage Wuchang fish is delicious 1. ginger slices, scallion cut section (half of the cut flowers) to be used;
2. vegetable oil is hot and sheng into a bowl for use;
3. Wuchang fish slaughtered, scales, guts and gills cleaned, cut into pieces, add ginger slices, scallions, salt, cooking wine, monosodium glutamate mixing saline tablets, neatly placed into the padded with foil in a bamboo cage, and pouring chili sauce. Drizzle with chili sauce;
4. Steam the bamboo cage for 10 minutes, remove, sprinkle with green onion and pour hot oil on it. Yu Steamed Wuchang fish recipe details Vegetarian and Efficacy: Yu cuisine Malnutrition recipes Hypertension recipes Hyperlipidemia recipes Anemia recipes
Flavor: Salty and fresh Craftsmanship: Steaming Yu Steamed Wuchang fish Preparation Ingredients: Ingredients: Wuchang fish 750 grams
Supplementary Ingredients: asparagus 20 grams, 12 grams of ham, Shiitake mushrooms (dry) 10 grams, lard (oil) 10 grams
Seasonings: Salt 5 grams of salt, 10 grams of oil
Seasoning: Wuchang fish, 10 grams of oil
Seasonings: salt 5 grams, monosodium glutamate (MSG) 2 grams, 10 grams of yellow wine, 15 grams of green onions, 10 grams of ginger, lard (refined) 15 grams of Yu-style steamed Wuchang fish features: fragrant tender soft Teach you how to do the Yu-style steamed Wuchang fish, how to do the Yu-style steamed Wuchang fish to taste good 1. Wuchang fish slaughtered and washed, expanding a little bit, so that the caudal fins were forked, in the fish on both sides of the dorsal, from the head to the tail, from the belly to the spine diagonally graveled into the 5 ridge-shaped knife lines;
2. rub the fish inside and outside with refined salt;
3. put the scallion segments 4 cm apart in a plate and put the fish on top of the scallion segments;
4. soak the mushrooms in water, remove the tips, wash them and set aside;
5. peel the bamboo shoots, wash, blanch them, and slice them into thin slices of 5 cm in length and 2 cm in width;
6. arrange the sliced bamboo shoots into 4 shares diagonally opposite to each other around the fish's body;
7. Place the sliced bamboo shoots in 4 opposite diagonal strands around the fish;
7. cut the cooked ham into 4 thin slices 5cm long and 2.5cm wide;
8. place the sliced ham horizontally and vertically between the bamboo shoot slices to form a "rice" shape, with a diced piece of pork lard in the center, and a mushroom on top of the diced piece;
9. sprinkle the salt and monosodium glutamate evenly over the fish;
Spray the salt and monosodium glutamate evenly over the fish. MSG evenly sprinkled on the fish, then drizzled with yellow wine, poured cooked lard, put on the ginger, put into the steamer with high heat steam about 10 minutes;
10. off the cage, remove the ginger, decant the original juice, poured into the fish that is complete. Yu-style steamed wuchang fish production tips: "expansion" is the Yu cuisine in the chicken, fish raw materials, a method of initial processing, the whole fish chopped pectoral fins, dorsal fins, 1/3, tail fins trimmed neatly, known as the "expansion". The practice of open screen Wuchang fish details cuisine and efficacy: Hubei cuisine
Open screen Wuchang fish preparation materials: main ingredients: Wuchang fish 1 (about 750 grams).
Seasoning: 20 grams of vegetable oil, 5 grams of refined salt, 10 grams of monosodium glutamate, 15 grams of yellow lantern chili sauce, 20 grams of soy sauce, 10 grams of green onions, 5 grams of ginger, 10 grams of perilla leaves, 5 grams of pepper. The characteristics of the open screen Wuchang fish: beautiful shape, tender texture, fresh and spicy. Teach you how to do open screen Wuchang fish, how to do open screen Wuchang fish is delicious 1, will be chopsticks from the mouth of the Wuchang fish into the stranded gills, viscera, scaling, chopping out the head and tail, and then from the back of the fish under the knife, cut into a 0.7 centimeters wide, abdomen connected to the connecting blade. 2, the perilla leaves, ginger in the center of the disk, and then put on the head, tail, fish back flower knife mouth facing out, around the fish head arranged in a fan, above and then sprinkled with salt, monosodium glutamate, yellow lantern chili sauce, steamed fish oil, on the cage on the high fire steam 10 minutes after taking out, sprinkled with chopped green onions, pepper, drizzled with hot vegetable oil can be. Steamed Wuchang fish practice details cuisine and efficacy: Hubei
Steamed Wuchang fish preparation materials: main ingredients: Wuchang fish 1 tail, cooked ham, mushrooms, net asparagus 50 grams each, salt, chicken oil, chicken broth, monosodium glutamate, pepper, green onion knots, ginger, cooking wine, each moderate amount. Teach you how to do steamed Wuchang fish, how to do steamed Wuchang fish is delicious 1, fish slaughtered and cleaned, cut on both sides of the body of the fish knife flower, and then sprinkled with a little fine salt, placed in the dish.
2, mushrooms, cooked ham wash and cut thin slices.
3. Arrange the slices of mushroom and ham on top of the fish at regular intervals.
4, asparagus cut thin slices on both sides of the fish, add green onion knots, ginger pieces, cooking wine. Pan on the fire, under the water to boil, the fish with the plate on the cage steamed for about 15 minutes, until the fish eye protruding, fish has been fluffy when decanting the soup. Stir frying pan under the chicken broth to boil, add chicken oil, monosodium glutamate, burned in the fish above, sprinkle pepper that is complete.
Steamed Wuchang fish video online: /Video/6b7b4ae49d41a999.htm