Difference between scalded juice and black bean sauce, black bean sauce
Practice:
1. clean fish, fish belly inside the salt and a little wine marinade
2. ginger slices, red pepper shredded, scallions cut into segments
3. prepare a steamer pot, boil water, ginger slices into the fish belly inside the water boiling fish plate put in the fish, steamed for 10 minutes
4. prepare cooking ingredients, the water is not a good choice, but the fish is a good choice. "The remaining sauce will be poured on the fish, and finished!
I hope you eat and drink well Oh ~
Seafood cooking tips:
Everything can be white, dipping sauce with steamed fish soy sauce + vinegar + a little bit of sugar + ginger, shrimp, crab, and shellfish in boiling water in a boil, boil the time to put cooking wine and ginger can be de-hyphenated, boiled out of the dipping sauce can be eaten.
Difference between baklava juice and steamed fish soy sauce, homemade steamed fish soy sauce
Raw materials: celery, green onions, cilantro (root), carrots, 400 grams each, ginger, scallions, dried shiitake mushrooms 100 grams each.
Seasoning: 400g of Meiji Fresh Flavor Sauce, 250g each of Meiji Chicken Powder and Rock Sugar, 100g of Fish Sauce, 600g of Soy Sauce, 50g of Dark Soy Sauce, 5g of White Pepper, 5kg of Water.
Production: 1. celery, green onions and carrots washed, cut into chunks; parsnip cut into pieces; ginger with a knife to beat loose. 2. frying pan with oil, hot, put celery, green onions, parsley, carrots, ginger and parsnip, stir fry with a small fire to taste, and then all kinds of fried vegetables with dried mushrooms together in a soup pot, add water with a high fire to boil, and then turn to a low fire to cook for about 10 minutes. 3. Drain the boiled vegetables, keep the vegetable broth, add the Meiji fresh flavor sauce and the remaining seasonings in the vegetable broth, and again boil over high heat.