Taste: sour and salty. Technology: Roasted fish slices soup with Chinese sauerkraut. Material: Main ingredient: 500g grass carp.
Accessories: sour cabbage150g, egg white 50g.
Seasoning: 30g of starch (pea), 3g of salt, cooking wine 1 0g, monosodium glutamate 1 g, pepper1g, scallion10g, ginger 5g. The characteristics of the fish slices soup with Chinese sauerkraut are sour and crisp, refreshing and fresh. Teach you how to make sliced soup with pickled fish, and how to make sliced soup with pickled fish is delicious 1. Soak pickled fish and change it into slices;
2. Egg white is prepared into egg white slurry with dried bean powder;
3. Scales and gills of grass carp are removed, fish meat is removed from the tail with a knife, and pieces are changed;
4. Marinate with ginger, onion, cooking wine and salt, remove the onion and ginger after the taste, and wrap the egg white slurry evenly;
5. Wash the pot, add ginger and onion into the milk soup, and pick out the ginger and onion after boiling;
6. Add sauerkraut and fish bones. After the sauerkraut is cooked, paste the fish fillets;
7. Cook until the fish pieces are raw, add monosodium glutamate and salt, and sprinkle with chopped green onion when taking out the pot. Pettitte-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of Sichuan pickled fish roll soup introduces the cuisine and its effect in detail: private dishes tonify deficiency and maintain health recipes, spleen-invigorating and appetizing recipes and malnutrition recipes
Taste: Salty and sour technology: Sichuan pickled fish roll soup. Ingredients: grass carp 300g, pork tenderloin150g, sour cabbage150g.
Accessories: egg white 30g.
Seasoning: 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 3 grams of ginger juice, 4 grams of onion juice, 8 grams of cooking wine, and starch (corn) 10 grams to teach you how to make Sichuan pickled fish roll soup. How to make Sichuan pickled fish roll soup is delicious 1.
2. Slaughter and wash grass carp, remove impurities such as fish bones and internal organs, and take fish for later use;
3. Chop pork tenderloin into velvet, add water, salt, egg white, monosodium glutamate, pepper and starch and mix well to make stuffing;
4. Slice the fish into thin slices, add salt, cooking wine and ginger and onion juice, mix well and marinate;
5. Smooth the fish fillets one by one, coat them with egg white, roll them into round rolls and put them on a plate, steam them in a pan, take them out and put them into a soup bowl;
6. Add water to the pot to boil, add sauerkraut slices and cook until the soup is thick, and pour them into the soup bowl with fish rolls.
Pettitte-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
The practice of pickled fish introduces the cuisine and its function in detail: home-cooked recipes
Materials for making pickled fish: main ingredients: 1, one fresh fish, sliced into pieces, and mixed with two tablespoons of starch and one spoonful of salt. 2, about half a catty of pickled cabbage, shredded. 3, eight pickled peppers, chopped. 4, about 20 peppers. 5, a small piece of ginger, sliced. 6, half a garlic, sliced. 7, four onions, chopped. 8. Two spoonfuls of cooking wine. 9, a spoonful of chicken essence. Teach you how to cook fish with Chinese sauerkraut, and how to cook fish with Chinese sauerkraut is delicious.
1, put oil in the pot and heat it to 60%, add pepper, ginger and garlic to stir-fry until fragrant, and then add shredded pickled cabbage and stir-fry for about half a minute.
2. Add soup or water, bring to a boil, then cook the fish head, fish bones and cooking wine for about ten minutes.
3. Pour into the soup pot and bring to a boil. Shake the fillets and put them into the pot one by one.
4. At the same time, wash the wok and put it on the fire, put the oil and burn it to 60% heat, add the pickled peppers and stir-fry them with small fire (people who like spicy food can add two tablespoons of oil peppers and stir-fry them together at this time).
5. Pour the pickled peppers in the wok into the pot where the pickled fish is cooked.
6, continue to cook for about a minute, put the chicken essence and stir well.
7. Sprinkle chopped green onion after the pot! The practice of pickled fish introduces the cuisine and its function in detail: Northeast cuisine.
Materials for making pickled fish: main ingredients: carp 1 strip (about1000g), 250g of aged pickled cabbage. Auxiliary materials: egg white 1 piece, mixed oil 40g, soup1250g, refined salt 4g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g and garlic cloves 7g. Features of pickled fish: fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, delicious soup teaches you how to cook pickled fish, and how to cook pickled fish is delicious. 1, scale carp, gill, laparotomy, evisceration and washing, take off two fish with a knife, split the fish heads and make money bones into pieces. Wash pickled cabbage and cut into sections. 2. Put the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Slice the fish into 0.3 cm long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.