Braised bream 1. I bought an eight-liang bream (it feels too small. If I caught this kind of fish when I was young, I would release it. Unfortunately, it is rare to see the 2--4 bream from my hometown in the market.
It’s a big bream weighing more than 100 pounds. In fact, it would be best if you have the triangular bream from the Yangtze River. It is estimated that all the good things from childhood are almost extinct.) Necessary ginger, onions, and garlic. 2. Pay attention to cleaning the abdominal cavity of the fish.
, the current water bodies are polluted to varying degrees, so the fish have black membranes in their abdominal cavities! 3. Cut flower knives on both sides of the fish - this will make it easier to taste 4. Because the fish is small, there is no need to make cross cuts
, 3 knives are enough for diagonal slices - be careful to cut diagonally into the meat, not straight! 5. Spread some salt evenly on both sides of the fish, and even get some in the abdominal cavity to add a little pre-flavor! I
I don’t really like some methods of dipping in flour, because I think that destroys the taste of the fish skin! 6. Put the prepared fish on the plate, add shredded ginger, flattened garlic, dried chili shreds, and finally add some green onions!
The combination of several colors looks good! 7. Put it in the pot, and after the oil is burned and blue smoke comes out, add the ingredients and stir-fry until fragrant. The fire should not be too high, the main thing is to stir-fry the aroma. 8. Wait until the onions and garlic turn yellow.
Take out the ingredients and set aside for later use. Pay special attention to the red pepper not to fry it black, which will not look good. 10. Use the remaining oil to fry the fish! The oil temperature is 6 minutes. 11. It will be slightly yellow on both sides.
You can fry it a little bit!! Be careful when turning the fish, if it breaks, smash the pan. 12. Then you can put a small bowl of water (there is no stock at home) and start cooking - there is a lot of heat and oil in restaurants, and people even use all oil
Once cooked, families can use their own methods! After the water boils, add the most important rice wine + soy sauce, which is a step to remove fishy, ??seasoning and dyeing! 13. Add the previous ingredients and cook them together, add a little salt to the soup, be sure to consider the amount
Oh, because soy sauce is also salty, you need to add sauce later, including the fish itself and the flavor! Keep pouring the sauce on the fish to ensure even heating! 14. Add a tablespoon of bean paste, this is what I like
What I like ~~ I basically use homemade red pepper paste in my hometown! 15. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged! 16. Now put the fish on a plate and sprinkle with green onion leaves——
Do you think this is done? 17. There is still some soup in the pot! The essence is here! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of the bowl, put it in the pot, bring to a boil over high heat, and stir quickly
Evenly, when it is a little sticky, start the pot! 18. The last step - pour the soup! You can control the amount of soup, too little will be too dry, too much will be tasteless! 19. Done! Looks good! Po Tofu
Method (Illustration) 1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, crushed dry red pepper, green garlic, minced ginger, pepper powder, water starch, soy sauce, and a little sugar.
2. Add a little vegetable oil to the pot and heat over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also marinate the minced beef with the above seasonings and add them together.
Sauté until fragrant.
3. Add the tofu cut into small pieces.
Reduce heat to low and bring to boil.
4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce.
After the gravy is evenly coated, turn off the heat and remove from the pot.
5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!
Homemade Potato Pancakes (Illustration) 1. Wash the potatoes and steam them in a pot (Privately, I think it is good to heat them in a pressure cooker, and it is very convenient! However, I recommend that GGMM who has never used a pressure cooker not take the risk!) 2. Beat the eggs
Mix well, add milk, add a small amount of refined salt, soft sugar, MSG (chicken essence is better!) 3. Peel the steamed potatoes and mash them 4. Pour in the prepared milk and egg juice, add an appropriate amount of flour,
Stir it like crazy!
5. Put the floured (set) potato cake prototype into a pan and fry it. Remember to use low heat, otherwise it will affect the color of the potato cake.
6. The cute, delicious and delicate potato cakes are ready!
Teach you how to make braised pork (full picture) 1. Clean the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat.
After reading "The Eight Parts of the Dragon", Duan Yu smelled the aroma of soy sauce and caramel roasted meat just a street away from Songhe Tower. He always thought that caramel was brown sugar, but he finally understood after reading this article.
Preparation: Cut a piece of pork belly into 1cm square strips.
2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.
3. Pour in the cut pork belly and stir-fry evenly so that the pork belly is covered with sugar color. 4. Add soy sauce, cooking wine, ginger, rock sugar and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes.