material

Chinese cabbage 1/4, egg tofu 1 box, salmon 1 block, 5 dried mushrooms, a little carrot, a little cooked edamame kernels, 40cc of Japanese soy sauce and 50cc of rice wine.

working methods

1: prepare ingredients 1. Wash the dried mushrooms with clear water first, and then soak them in clear water (because the water for soaking mushrooms is needed, rinse the mushrooms first, which is cleaner) 2. Cut the salmon into pieces and marinate with a little rice wine, pepper and salt.

2: 1. Put 2 tablespoons of oil in the pan, fry the eggs and tofu in the pan and color them. 2. Put the salmon pieces in the pot and fry them until the surface is cooked, then take them out of the pot.

3: Take out the fried ingredients for later use.

4: 1. Dried mushrooms are drained (the whole flower can be put in a pot or cut in half). 2. After the mushrooms are fried, add the Chinese cabbage pieces and stir fry.

5. Pour in the water soaked in mushrooms (about the size of a bowl), Japanese soy sauce and rice wine.

6. Spread fried eggs, tofu and salmon pieces, cover the pot, and simmer for 10 minutes.

7: Stir fry after opening the lid. Finally, sprinkle carrots, cover and put edamame seeds for 3 minutes, and you can get ready to serve!

Practice 2,

material

Pickling raw materials: 1 carp or grass carp, 2 tablespoons pepper, 1 teaspoon salt, 10 dried red pepper, ginger, stir-fried raw materials: oil. Stir-fried ingredients: 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar.

working methods

1. Buy fresh fish, ask the seller to help clean it up, and wash it yourself when you get home. Cut the fish into small pieces and put them in a big bowl. Head and tail can be made into fish soup. 2. Prepare curing materials, and put shredded onion, Jiang Mo and minced garlic into a fish tank.

A week later, take out the salted fish pieces and thaw them at room temperature. When the fish is thawed to half-dry, strip the fish pieces and the seasoning on the fish pieces for later use. Pay attention to evaporate the water in the fish pieces as much as possible, otherwise it will leak oil when frying. ) 6. Put less in the pot.

Exercise 3,

material

300g fresh fish, 30g ginger, a few drops of aged vinegar, a few drops of soy sauce, a little salt, a little chicken essence, a few drops of cooking wine, 3-4 peppers, a little pepper powder and 4 cloves of garlic.

working methods

1. Buy fish marinated with salt, pepper and ginger, preferably fish breast, which is tender and has less thorns.

2. Mash garlic, shred ginger, and prepare spices such as pepper.

3. After the pot is hot, put as much oil as possible. After the oil is 7 minutes hot, put the washed fish into the pot. Note: Put the pieces into the pot with chopsticks, and don't connect the two pieces together. Fry slowly on low heat until the fish eggs turn yellow and continue to fry. After all the fish are egg yellow, pour out the remaining oil and sprinkle with pepper powder, garlic powder and ginger slices. Add a little cooking wine and vinegar and two drops of soy sauce. Quench a little water, stir quickly, and add a little salt according to salinity.

The fire boiled for half a minute. Delicious fish pieces were born.

Practice 4,

material

Ingredients: fresh mandarin fish 1000g Ingredients: Auricularia auricula with a little seasoning: a little salt, monosodium glutamate, Jiang Mo, Shaoxing wine, soup, starch, balsamic vinegar, pepper and cooked lard.

working methods

1. Slaughter the fish, clean it, boneless it, chop it up and put it in a bowl. Add salt, monosodium glutamate, Shaoxing wine and starch for sizing.

2. Put the wok on a big fire, add a little cooked lard and heat it, then add Jiang Mo, add the soup to boil, then put the fish pieces in the soup and cook for 5 minutes, adjust the taste and add pepper.