Ingredients for garlic-flavored dried bigeye:
Dried bigeye, light salt water, minced garlic, minced black bean, chili powder, oyster sauce, soy sauce, water, chicken essence
Method: 1. Soak the dried fish in light salt water for 1 hour to remove the salty taste;
2. Cut the soaked dried fish into two pieces;
3. Heat oil in a pan, add dried fish, first turn to high heat, then turn to low heat and slowly fry until both sides of the dried fish are golden brown and take out;
4. There is a little oil left in the pan, add minced garlic and tempeh. At the end, stir-fry the chili powder over low heat until fragrant, pour in oyster sauce, soy sauce, and a little water chicken essence to make a juice;
5. Finally, pour in the fried dried fish and mix well~
400 grams of dried fish from home, 200 grams of vegetarian chicken, appropriate amounts of rapeseed heart and carrot slices, seasoning with a little each of MSG, chicken essence, Shaoxing wine, ginger and green onion juice, and ginger slices
Method: 1. Cut the dried fish and vegetarian chicken into large pieces, put them in a bowl, and fasten them one by one.
2. Put the seasonings in the bowl and steam for 15 minutes.
3. Invert the steamed dried fish into a plate, pour glass gravy on it, and surround it with cabbage and carrot slices. Dried fish and bitter melon
Ingredients: 500g bitter melon, 150g ribs, 100g tempeh, 2 green onions, 50g dried small fish, a little MSG, appropriate amount of salt, 500g stock
Method: 1. Wash the bitter melon and cut into long strips, cut the ribs into cubes, cut the green onion into sections, wash the dried fish and black bean paste.
2. Blanch the bitter melon and ribs in boiling water for 1 minute.
3. Add broth to the pot, then add ribs and cook for 10 minutes.
4. Add tempeh, bitter gourd, dried fish, etc. for 10 minutes, then add salt, MSG, and sprinkle with chopped green onion
Ingredients for honey-roasted dried fish:
1/2 pound of dried fish, 1/2 cup of peas, 1 chili, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 teaspoons of sansho powder
Method: (1) Combine the peas Wash the bean pods and peppers, dry them, cut them into diagonal slices and set aside.
(2) Preheat the pot, add an appropriate amount of oil, then add the dried fish, stir-fry over medium heat until the outside is slightly golden, then add the seasonings and stir-fry evenly, then remove from the pot. Sprinkle in pea pods and chili flakes before cooking and stir fry for a few times until the pea pods turn green before serving.
Ingredients for fried dried fish:
Dried fish, ginger, onions, garlic, bean curd, green chili seeds, bad chili seeds, salt, cooking oil, cooking wine
Method: 1. Prepare the work well. Wash the small fish first. Cut the green pepper into shreds.
2. Put oil in the pot first
3. Dry the small fish. Remove the oil from the pan and leave excess oil in the pan.
4. Saute the ginger, onion and garlic until fragrant.
5. Add the green pepper.
6. Add the bean drum
7. Add the dried fish, add the spicy pepper, salt and cooking wine. Stir-fry until cooked.
8. Serve.
Stir-fried Tongcai with Dried Fish. Tongcai is another name for water spinach. It is also called bamboo leaf vegetable and water spinach. Tongcai is rich in crude cellulose and has a special effect on promoting human digestion. But what is less known is that it also has the effect of beautifying skin and cleaning teeth. There is a popular saying that eating Tongcai will cause cramps, but according to nutritional analysis, this statement is not true. Nowadays, high-quality Tongcai is produced. Stir-fried Tongcai with lard residue and dried fish is another special way to eat Tongcai besides stir-fried Tongcai with shredded pepper and fermented bean curd and stir-fried Tongcai with Malazhan. Ingredients:
Ingredients: 500 grams of cabbage, 50 grams of lard residue, 50 grams of dried fish, 10 grams of Thai pepper, 15 grams of garlic (beaten into pieces), a little shrimp paste, salt, sugar, and pepper , peanut oil in appropriate amounts.
Method: Pick and wash the vegetables, drain and set aside; wash the dried fish, roast until fragrant and set aside; wash the Thai pepper, cut into rings and set aside; add oil to the pot and sauté the garlic, Thai pepper and shrimp until fragrant Add soy sauce and lard residue, stir-fry over high heat, season with salt, sugar, and pepper, add dried fish, stir-fry evenly, and serve.