Cuisine and its efficacy: Shanghai cuisine

Technology: Braised fish pieces:

Ingredients: 350g clean fish (herring or grass carp) and 50g cooked bamboo shoots.

Seasoning: 5g of Jiang Mo, 5g of onion, 20g of sugar, 50g of soy sauce, 5g of monosodium glutamate/kloc-0. 5g, 30g of Shaoxing wine, 60g of clear oil and 5g of wet starch/kloc-0. Characteristics of braised fish pieces:

Fresh and tender. Teach you how to cook braised fish pieces, and how to cook braised fish pieces is delicious.

Method:

(1) Cut the fish into cubes (about 5 cm long and 3 cm wide); (2) Heat the wok over high fire, put a little oil after sliding the wok, and fry the fish pieces slightly; (3) Sprinkle Jiang Mo, cook wine for a while, add soy sauce and sugar for a while, add a spoonful of boiling water, add cooked bamboo shoots and turn to low heat to cook fish; (4) Collect thick soup over high fire, sprinkle with scallion, add monosodium glutamate and wet starch to thicken, and pour bright oil out of the pan.

The method of braised fish was introduced in detail.

Cuisine and Efficacy: Northeast Cuisine

Buxu fitness prescription

Malnourished diet

Taste: salty and sweet.

Technology: braise in soy sauce

Material for making braised fish: main ingredient:1000g catfish.

Accessories: lard (sheep fat) 80g.

Seasoning: vinegar 10g, garlic (white skin) 50g, salt 6g, onion 5g, sugar 20g, vegetable oil 50g, ginger juice 10g, sugar 30g, star anise 3g, monosodium glutamate 3g, ginger 2g, starch (corn) 5g, cooking wine 20g and soy sauce 30g.

The characteristics of braised fish are: deep red color, juicy and fresh, salty and sweet, tender and delicious.

Teach you how to cook braised fish, and how to cook braised fish is delicious.

Slaughter fish (catfish), remove gills, scales and internal organs, wash and dry, cut both sides of the fish into two parts with a diagonal cross knife, and marinate with ginger juice and cooking wine;

2.

Cut the suet into cubes;

3.

20g sliced garlic, 30g diced garlic, shredded onion and ginger;

4.

Add oil to the frying spoon and heat it to 70% to 80% heat. Put the fish head first, then the fish tail. Add suet and minced garlic, and take them out together when they turn golden;

5.

Add oil to the spoon and add star anise petals to make it fragrant. Stir-fry the pot with shredded onion, shredded ginger and sliced garlic, cook wine, add broth, and put the fish, diced fat and diced garlic into a spoon to burn together.

6.

When the soup boils, cover it and turn the heat down. When the fish is tasty, turn to high heat to collect the juice, add sugar, adjust the mouth, plate the fish, thicken the remaining juice with a little oil and pour it on the fish.

Tips for making braised fish: 1.

When fishing, don't eat fish in soup. When collecting juice, pour the juice on the fish with a spoon to make the taste of the fish positive.

2.

Because of the frying process, it is necessary to prepare1500g vegetable oil.

Tips-Health Tips:

The fish in this dish has many spines, so children should eat carefully.

Pie-food phase grams:

Catfish: Avoid drinking tea before and after eating fish.