Many people like to eat fish, there are many ways to do fish, steaming is a common practice, then how to make delicious steamed fish? Come and see it.
The nutritional value of fish is very high, there are many benefits of eating fish, so how to do fish is delicious? Some people say that steamed fish is the best, the following Xiao Xiao will recommend four kinds of steamed fish practice.
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Steamed fish practice a
Materials: 250 grams of Wuchang fish, broccoli, astragalus, wolfberries, yam, lily, mushrooms, wolfberries, yams, appropriate amount.
Practice:
1, the fish cleaned abdomen cut flower knife, ingredients are cut and standby.
2, will be cut into the fish with cooking wine, green onions and ginger, parsley into the fish belly a little, and then in turn will be yam, broccoli, astragalus, goji berries, mushrooms, lily of the valley on the fish, sprinkle with monosodium glutamate.
3, open the pot after the fish into the steam for 3 minutes, steamed to 8 mature and then add a little parsley, before leaving the pan drizzled with soy sauce, sesame oil can be.
4, features: tender meat, nutritious.
Steamed Fish Practice 2
Materials: 6-7 taels of fresh sea fish (river fish), 6 small green onions, 2 tablespoons of Lee Kum Kee's Steamed Fish Soy Sauce, 2 tablespoons of oil.
Practice:
1, clean and wash the fish and put it on a plate, with 2 small green onions underneath the fish (to facilitate steam circulation), and make a cut along the backbone of the fish with a knife for the over-thickness of the fish or make several cuts on the fish.
2, the fish on the body of the appropriate amount of green onion, steam pot water boiling, the fish with the plate on the steam rack (steam drawer), cover the pot, steam over high heat for 7-8 minutes (depending on the size of the fish to determine the time).
3. Remove the fish from the steamer, discard the green onions and pour off the juice from the steamer, put plenty of green onions on the fish, heat 2 tablespoons of oil and drizzle it over the fish (you should be able to hear the sound of snorting), then drizzle it with Lee Kum Kee's soy bean sauce, and then you can chopstick a chopstick with green onions and dip it in the soy bean sauce and start eating.
Steamed fish practice three
Materials: fresh fish 1 tail, green onion 2 sticks, ginger 1 small piece, chili 1, a little coriander, oyster sauce 1 and 1/2 tbsp, soy sauce 1 tbsp, a little salt, sugar 1 tbsp, chicken powder 1/2 tsp, water 150 ㏄, cooking rice wine a little.
How to do:
1, take 1 branch of green onion cut long, another 1 branch of green onion julienne; ginger cut in half, half of the julienne, the other half of the slices; chili pepper seeded julienne; fresh fish, wash, set aside.
2, take a plate, the bottom of the plate spread on the bottom of the 1 half of the green onion, ginger slices, put on the 1 fresh fish, and then the rest of the green onion, ginger slices, spread on the fish, and finally drizzled with cooking rice wine, placed in a steamer for about 10 minutes, then take out the fish, pick off the green onion, ginger slices.
3. Bring all the seasonings to a boil and pour over the fish in recipe 2, then top with the green onion, ginger and chili pepper from recipe 1.
4: Heat a wok, add 2 tbsp oil and bring to a boil, then pour over the fish in recipe 3.
Steamed Fish Recipe 4 (Microwave Steamed Fish)
Ingredients: lard, fish, salt, green onion, ginger, black beans and soy sauce.
Practice:
1, lard microwave 10 seconds to melt a little, brush to the body of the fish as well as the belly, a little salt.
2, the bottom of the plate with chopsticks or a fork to empty the fish, fish body laying onions, ginger, edamame, the plate pour a little rice wine, on the microwave.
3, at the same time find a small plate microwave a little soy sauce out for dipping sauce.
The eight secrets of making delicious steamed fish
Secret one: choose the right size of fish. If we go to buy fish to make steamed fish, then it is best to buy about a catty of fish. Such a fish is more moderate in size, good flavor, and beautiful presentation.
Secret two: fish handling skills. When dealing with fish, after removing the internal organs of the fish, the fish belly on the spine bone from the belly chopped off, so that the fish can be steamed to maintain the original shape.
Secret Tip 3: Prepare all the seasonings for steaming fish: cooking wine, sesame oil, salt, green onions, ginger and so on. The cooking wine, salt evenly spread on the belly and back of the fish, at this time, pay attention to, the back of the fish to cut a few slits, so as to facilitate the flavor. Then stuff the scallions and ginger inside the belly of the fish, which will make the fish more delicious and fuller in shape.
Secret four: steamed fish, in the bottom of the plate on a few pieces of green onion, has reached the effect of making the fish plate separation, which facilitates the fish heat evenly, and cooked quickly.
Secret five, steamed fish to let the fish "stand" in the plate, that is, the fish like swimming up, you can use two sections of scallions to support the fish belly, so that the fish smoothly stand.
Secret six, set up a good fish, you can steam on the pot, but pay attention to the pot, you must first boil the water under the cage drawer, and then in the fish plate. And pay attention to grasp the fire, control the time of steaming fish, generally ten minutes is appropriate.
Secret seven, turn off the fire first don't open the lid, use the residual temperature of the pot and then steam a few minutes after the pot. This will make the steamed fish meat more fluffy and flavorful.
Secret eight, on the table before adding some material, fish out of the pot, sprinkle some shredded green onions on top, drizzle some sesame oil, a plate of color, aroma and taste of steamed fish can be on the table.
The practice of spinach, the four most delicious
Introduction
Spinach is a very good variety of vegetables, and its own nutritional value and efficacy is not low, so spinach should be how to do good? What are the spinach practices are very worthy of everyone to try it? Look together!
Want to eat delicious delicious, if you can do it is also quite good. So what are the common delicious spinach practices? Today I recommend four kinds of delicious spinach practice, you may wish to come together to learn, delicious waiting for you Oh!
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A, garlic spinach
Materials: spinach, garlic, soy sauce, sesame oil.
Practice:
1, spinach washed, cut into two sections, garlic minced.
2, cook pot with water to boil, first into the spinach root slightly hot for about 3 minutes.
3, and then put spinach leaves blanching break after fishing, rinse, squeeze the water to plate.
4, put garlic, soy sauce, sesame oil mix well can be.
Two, spinach scrambled eggs
Materials: spinach 300g, 2 eggs, oil, salt, ginger.
Practice:
1, the eggs into a bowl and stir into the egg; spinach washed and cut into sections, boiled water nicked quickly drained.
2, pour oil in the pan and heat, pour into the egg mixture scrambled, into the dish.
3, pour oil in the pan and heat, put the spinach section stir fry a few times, add the scrambled eggs quickly fried 30 seconds can be.
Three, spinach fungus scrambled eggs
Materials: Ingredients: dried fungus, eggs, spinach, garlic; Seasoning: salt, mushroom seasoning.
Practice:
1, dry fungus with warm water, then wash and remove the root, tear into small pieces.
2, spinach washed and cut into large sections, garlic minced.
3, the egg beaten spare.
4, first scrambled eggs spatula out standby.
5, put a little oil, burst the pan into the spinach and fungus stir-fry until cooked, then add scrambled eggs, then add salt and mushroom seasoning can be.
Four, berries spinach
Materials: spinach 300 grams, berries a few, garlic, sesame oil, sesame oil, soy sauce a little, salt.
Practice:
1, spinach washed with boiling water blanch ha, fish out with cold water, slightly squeeze out the water, plate for use.
2, goji berries are also softened with boiling water, sprinkled on the spinach, in turn, put garlic, sesame oil, sesame oil, soy sauce, salt and uniform can be.
In short, spinach is a very good variety of vegetables, of course, there are many delicious spinach practices, want to eat more delicious spinach, then go seriously to find some other practices, as long as a good learning, is very beneficial!
How to make chili sauce these three spicy
Introduction
Chili is a foreign product, but very much to the taste of the country, especially chili sauce! So how to make chili sauce? What are the methods of homemade chili sauce? I recommend three kinds, may wish to learn together!
Make delicious and spicy chili sauce, you will? Chili sauce is a very important condiment, in the Sichuan cuisine is widely used, then want to do their own chili sauce, you know what practice? Why don't you learn how to make your own chili sauce with me?
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Chili sauce practice a
Materials: chili pepper, garlic, salt, high wine, bottle.
Practice:
1, wash the chili peppers and garlic, dry the water! (Be sure to dry!) Wash and dry the kitchen knife and cutting board as well.
2, the ratio of chili and garlic can be based on personal preference. Then chop the chili and garlic separately.
3, broken to the extent that they feel satisfied on the line.
4, the broken garlic and chili peppers mix a little, and then sprinkle salt.
5, add a high degree of wine. Do not have to put too much, put more chili sauce juice is a little more, moderate put a little on it.
6, mix the chili sauce can be! Do remember to wear disposable gloves, otherwise the hand will be spicy chili very difficult Oh!
7, finally, it is loaded into the bottle, sealed! Sealed for a month can be eaten! Remember not to open the bottle in the middle oh!
Chili sauce practice two
Materials: 5 pounds of red pepper, 6 two salt, 1 catty San, monosodium glutamate (MSG) 2 two, sugar 4 two, one pound of soybean paste, white vinegar 2 two.
Practice:
1, chili peppers bought, first cleaned, and then placed on top of a curtain to control the water. It is the first day you buy it, and the next day you make it.
2, chili peppers in the blender inside the chopped, like fine on the chopped, like brown on the coarse.
3, put the crushed chili pepper in a pot, the salt, monosodium glutamate, sugar, soybean paste, vinegar, together in a pot, began to stir while simmering until the pot is open on it.
4, after completely cooled, put the minced garlic in the pot, start stirring, evenly, and finally eat.
Chili sauce practice three
Materials: garlic cloves, asahi peppers or other chili peppers, peppercorns, refined salt, sugar.
Practice:
1, red pepper washed and de-tipped on the pot, the water boiled and steamed for 5 minutes. After cooling, finely chopped with a knife. Garlic minced into garlic.
2, add oil to the pot, when the oil is hot, add peppers, stir fry on low heat, pay attention not to burn.
3, pour into the chopped peppers, stir-fry until the sauce is sticky when the refined salt, you can put a little sugar seasoning.
4, pour in the garlic stir fry evenly, stir fry until the garlic aroma can be out.
Chili pepper nutrition
Because chili pepper has a strong role in promoting blood circulation, so you can change the female fear of cold, frostbite, vascular headaches and other symptoms, but also to enhance brain cell activity, help delay aging, alleviate a variety of diseases.
In addition, chili peppers also contain more antioxidants, which can prevent cancer and other chronic diseases; at the same time, chili peppers can also make the respiratory tract open, used to treat coughs, colds.
Prevention of gallstones, has been suffering from gallstones eat more vitamin C-rich green peppers, to alleviate the condition has a certain effect.
Chili pepper can stimulate the release of human prostaglandin E2, which is conducive to promoting the regeneration of gastric mucosa, maintain gastrointestinal cell function, prevention and treatment of gastric ulcers.
How to do pot roast recommended three delicious practices
Introduction
Pot roast, is indeed a very tasty food, so how to do the delicious pot roast? What are the home practices of pot roast? Why don't you come with me to learn, delicious pot roast is very good to do!
For pot roast home practices, we should all practice how to do, so long cooking and can enjoy the delicious food, why not do it? The following with this article to a serious understanding of the following, I believe that we can be very good will be made out of pot roast!
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Pot bun meat home cooking
Practice a
Materials: 300 grams of pork tenderloin, shredded ginger, 1 egg white, 0.5 tsp of salt, 1 tbsp of cooking wine, 0.5 tbsp of soy sauce, 2 tbsp of vinegar, 1.5 tbsp of sugar, 1 tsp of monosodium glutamate, water starch.
Methods:
1. Cut the pork loin into thick slices and marinate with salt, cooking wine, egg white and water starch.
2, salt, soy sauce, sugar, vinegar, monosodium glutamate, water starch into a bowl, make a gravy!
3, the pan into the salad oil, about to four or five percent of the heat, down into the tenderloin slices, deep-fried until shaped and then fish out.
4, until the oil temperature rises to 70% or 80%, and then deep-fry until the color is golden and the exterior is crispy, then remove from the pan.
5, leave a little oil in the pan, pour in the gravy, stir well.
6, add ginger, stir-fry flavor, and then into the fried meat, stir-fry a few times, start the pan on the plate.
Practice 2
Materials: pork tenderloin, egg, green onion, ginger, cilantro, carrot, sugar, white vinegar, soy sauce, salt, water starch.
Practice:
1, pork tenderloin cut large pieces, thick about 2-3 mm, not too thin, too thin, fried dry.
2, green onions, ginger, cilantro, carrots shredded, according to personal taste will be the right amount of sugar + white vinegar + soy sauce + salt into a sauce.
3, water starch with a little egg white into the appropriate consistency of the batter, to the meat is easily and evenly coated with a layer of batter, but not too thick shall prevail.
4, when the oil in the pot is five or six percent hot, a piece of the slice into the battered slices of meat, medium heat, fried, fish out.
5, the fire to high heat, into the fried meat, high heat deep-fried until crispy, color, I fried is not too burnt, the general restaurant fried more than this some burnt, I like a little soft texture.
6, leave a little oil in the pan, put onions, ginger, cilantro, carrots, stir fry evenly.
7, into the fried meat stir fry evenly, pour in the sauce, high heat and quickly stir fry pan can be.
Practice three
Instruments: 500 grams of pork tenderloin, carrots half a child, tomato sauce plus 2 spoons, corn starch 20 grams of white vinegar, sugar, salt each moderate.
Practice:
1, wash the tenderloin and cut into thin slices lengthwise, peel the carrots and cut into julienne.
2, the corn starch mixed with warm water, will be dipped one by one on the meat evenly coated with starch, dipped in starch after the meat into the fifty percent of the hot frying pan, frying for about half a minute, to be the meat becomes firm, fish out, grasp the oil temperature.
3, all the slices of meat are fried, the frying pan continues to heat, to 7, 8 into the heat, all the slices of meat together into the pot, the meat into a golden brown fish out.
4, another frying pan, pour a little oil, then pour in the shredded carrots, stir fry with low heat. Then add a mixture of tomato sauce, white vinegar, sugar, salt and a little water. Then add the fried meat slices and stir fry well, then you can take out of the pan and serve.
Where is pot roast
It is a northeastern dish, created in the Guangxu period from the Harbin Daotai Prefect Du Xueweng chef Zheng Xingwen's hand. After the dish, the color is golden and the taste is sweet and sour. Pork in a pot is to adapt to the tastes of foreign guests, the savory flavor of the "burnt pork strips" into a sweet and sour taste of the dish. Usually sliced pork tenderloin marinated in flavor, coated with deep-fried batter, deep-fried until golden brown, and then stir-fried in the pot to thicken the sauce.
Pork tenderloin contains high-quality protein, fat, vitamins, etc. needed for human growth and development, and the meat is tender and easy to digest. In addition, heme (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia. Pork is mainly used for treating fever and injury, thirst and leanness, kidney weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, facilitating urination and quenching thirst.
How to wash the clams These three methods are the cleanest
Introduction
The clams taste fresh and flavorful, but because of its growth environment, the clams themselves contain sediment, cleaning is a big problem, then you know how to wash the clams? What are the common methods of cleaning clams? Look at it together!
Want to clean the clams, you know how to do it? After cleaning the clams, you know how to do clams will be more delicious? The following with the editorial a detailed understanding, you can certainly enjoy the clams to bring the delicious!
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Clams cleaning method
Method 1: Use chopsticks to separate the clams from the bottom of the basin, because the position of the clams has always been in the center of the water basin, spit out the sand, directly to the bottom of the sinking, hanging in the middle of the - and then sucked in the water again is clean.
Method 2: buy clams from the boss to ask for a little sea salt, dissolved in water to create the flavor of seawater. Then put two chopsticks in the basin, which are usually not used much, in order to keep the small basket from sinking to the bottom, and finally put the leaky basket full of clams on it to soak, and then put a few drops of sesame oil on it, and then you will see a lot of dirt at the bottom of the basin after 2-3 hours.
Method 3: cooked, cooked, rinse with water, fish out of the pot, picking time to pay attention to see that the shells did not open the clams are dead, to fish out, so that finished can be made on the pot into your favorite flavor.
Clams practice
Pepper clams: 1 catty clams, 1 spoon of bean paste, fresh peppercorns 1 plant, 2 shallots; practice: cold oil in a pot to boil, turn off the fire under the fresh peppercorns cover; under the peppercorns oil popping scallions, under the clams fry a fried, add a spoon of bean paste and a little water; and then the heavenly that cooking popping peppercorns, cover and so on the clams burst open.
Sauce popping clams: clams, two spoons of oyster sauce, a spoon of seafood sauce, a spoon of cooking wine, ginger, green onions, cooking oil. Practice: Prepare a small bowl, with two spoons of oyster sauce, a spoon of seafood sauce, a spoon of cooking wine, three spoons of water ratio to make the sauce. Onion cut into segments, scallion white and scallion green separate, ginger shredded; pot of water put two pieces of ginger boiled, pour into the clams, cook for about a minute, when the clams open, fishing out and drained for use; start a frying pan, burst incense ginger and scallion white, just adjusted the sauce poured into the pot, boiled; poured into the blanched clams, quickly stir-fried until the sauce wrapped around the clams, start the pot, sprinkle the chopped scallions.
Fried clams with garlic and edamame: wash edamame and soak in water for 15 minutes; mince garlic and dry onion; slice red chili pepper; mix water, oyster sauce, soy sauce, sugar and cornstarch to make a gravy; heat a pan over medium heat, add a little oil, add dry onion, garlic and edamame and stir-fry; add the clams and cook for 2-3 minutes; add the red chili pepper and green onion and mix to make a smooth sauce.
Nutritional value of clam meat
Clam meat flavorful, nutritious, high protein content, the composition of amino acid species and a reasonable ratio; low fat content, high unsaturated fatty acids, easy to be digested and absorbed by the human body, there are a variety of vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers.
Clam meat, as well as shellfish mollusks, contains a serum cholesterol-lowering effect of 7-cholesterol and 24-methylene cholesterol, which both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role in the body so that cholesterol down. They are more potent than the commonly used cholesterol-lowering drug glutathione.
People often have a refreshing and pleasant feeling after consuming clams and shellfish, which is undoubtedly beneficial in relieving some troublesome symptoms.
How to fry clams Amway four practices
Introduction
The delicious clams also need to be able to do it, so you know how to fry clams more delicious? What are the common practices of clams? The following with the editor to learn up, make good food is not difficult
The delicious clams are needed to fry out, then you know how to fry the clams will be more delicious? You know the best kinds of fried clams is how to do? If the clams are interested in the production of small partners, hurry to learn it, really very delicious!
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Cooking methods of clams
A, fried clams
Materials: 500 grams of clams; salt, monosodium glutamate (MSG), cornstarch, peanut oil, ginger, green onions.
Practice:
1, the clams soaked in salt water to spit sand wash, ginger, green onion wash and cut section spare.
2, hot pan, oil heat to 7% temperature, pour ginger, clams stir fry.
3, will be poured into a small bowl of cornstarch and cold water to soak, add green onions, pour the cornstarch thickening.
4, start the pot to plate.
Two, Lao Gan Ma fried clams
Materials: 500 grams of clams, 1 green bell pepper, 1 red bell pepper, 3 slices of ginger, 2 tablespoons of cooking wine 30 ml, 2 tablespoons of Lao Gan Ma black bean sauce 30 grams.
Practice:
1. Soak the clams in salted water for half an hour, spit out the mud and sand, rinse repeatedly, and then pull out and control the water.
2, green and red bell peppers, remove the tip, remove the seeds, wash and cut into pieces. Ginger washed and sliced.
3, the pan into the oil, medium heat heating to 5 into the heat, pour into the black bean sauce and ginger slices fried incense.
4, then pour in the green and red pepper pieces and clams, change to high heat, cook the wine and stir fry until the clams open.
Three, spicy fried clams
Materials: 800 grams of clams, green onions, ginger and garlic, dry chili pepper, cilantro, parsley, green onions.
Practice:
1, prepare the ingredients. Prepare a larger pot, then put a little water into the pot, then add 2 tablespoons of salt and stir until the salt melts.
2. Soak the clams for 2 hours and let them spit out the sand. Then cook and cool the clams.
3, cut the dried chili into pieces, chopped green onion, ginger and garlic, chopped cilantro, chopped scallions and set aside.
4, the pot into the appropriate amount of oil, oil heat will be red pepper into the pot popping flavor, and then into the pot into the 1 spoon Pixian bean paste, 1 spoon tempeh stir-fried red oil. Put green onions, ginger and garlic into the pot to stir fry the flavor.
5, the clams into the pot stir fry evenly.
6, to the pan into the 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar stir fry evenly, will be cilantro, chopped scallions into the pan stir fry evenly, and then you can turn off the heat.
Nutrition of clams
The meat of clams is tasty and nutritious, with a high protein content, a reasonable composition and ratio of amino acid species; low fat content, high unsaturated fatty acids, easy to be digested and absorbed by the human body, as well as a variety of vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers.
Clam meat contains a serum cholesterol-lowering effect of 7-cholesterol and 24-methylene cholesterol, they both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role in the body so that cholesterol down. They are more potent than the commonly used cholesterol-lowering drug, glutathione.