process: steamed bubble pepper kippers shrimp preparation materials: main ingredients: kippers shrimp 350 grams, 50 grams of pickled peppers, cilantro appropriate amount.
Seasoning: garlic, salt, chicken essence, red oil, pepper oil, salad oil each moderate. Teach you how to do pickle basil shrimp, how to do pickle basil shrimp is delicious 1. basil shrimp clean, fried beard, under the frying pan fried to golden brown; pickled pepper plus garlic slices for seasoning; the rest of the seasoning seasoning into red sauce to be used. 2. basil shrimp surrounded by a plate, the top of the top of the pickled pepper, steamed for 5 minutes, take out and pour on the adjusted red sauce, sprinkle cilantro. Pickle basil shrimp production tips: to choose fresh live shrimp, otherwise the head has black.
Pickle Pepper Beef Tenderloin Blackened Fish Fillets practice details cuisine and efficacy: home cooking
process: fried Pickle Pepper Beef Tenderloin Blackened Fish Fillets preparation materials: main ingredients: Pickle Pepper 2, Beef Tenderloin 150 grams, Blackened Fish Fillets 150 grams, 50 grams of silver sprouts, shredded green peppercorns, shredded red peppercorns, a little each.
Seasoning: salt, chicken essence, pepper, cooking wine, starch, salad oil each moderate. Teach you how to do pickled pepper beef fillet black fish fillet, how to do pickled pepper beef fillet black fish fillet is delicious 1. pickled pepper sliced, seeded; beef fillet sliced, black fish fillet bleached, respectively, plus salt, cooking wine, starch sizing; silver bud blanching to be used. 2. silver buds into the frying pan stir-fry, add salt, chicken essence, pepper seasoning, sheng out on the bottom of the plate, beef fillet, fillet, pickled pepper into the pot to stir-fry, into the salt, chicken essence, pepper to seasoning, placed on silver buds, sprinkle with green and red pepper shreds can be used. The red pepper can be shredded. Pickled pepper beef tenderloin black fish fillet production tips: beef tenderloin, fish fillets over the oil when the oil temperature is not too high, otherwise the meat is too old.