Raw materials: sardines, pickled chili peppers, green onions, ginger and garlic rice, salt, monosodium glutamate (MSG), starch, sugar, vinegar, cooking wine, green onions and ginger juice, each appropriate amount.
Practice:
l, sardines head clean, add salt, monosodium glutamate, cooking wine, onion and ginger juice marinade flavor, pickled chili peppers cut into pieces.
2, add oil in the pan, burned to 80% hot, the sardines dipped in cornstarch into the pan fried crisp, fish out of the oil control.
3, the pan with the bottom oil, add onion, ginger, garlic rice, pickled peppers stir-fried spicy flavor, and then add wine, vinegar, sugar, monosodium glutamate (MSG), sardines, stir-fried over a sharp fire, served on the plate can be.
Practice 2: tomato sardines
Raw materials: sardines, tomatoes, sugar, seasoning, wine, vinegar, thirteen spices, chicken essence.
Practice:
1, sardines remove the head and tail and viscera, wash, cut into inch sections; tomatoes clean, cut into crosses with a knife; pot of water boiling, pour the tomatoes into the pot, make a roll and fish out, remove the skin; peeled tomatoes cut into small dices.
2, add oil to the pot, oil to 6 into the heat, add ginger, onion, spices burst incense, and then pour into the tomato diced stir fry.
3, tomato juice stir-fried to slightly thick when adding sugar, vinegar, salt, cooking wine, thirteen spices, chicken essence (according to personal taste to add spices); pour into the fish pieces stir fry for a few times, with a pressure cooker on high heat into a small fire, fifteen minutes off the fire (to add water to see how much tomatoes to put, if you add water, stewing can be a longer time).
Sardines how to do delicious
Practice three: sardines brand
Raw materials: 400 grams of sardines, PI County bean paste 15 grams, pepper 1.5 grams, 5 grams of chicken essence, monosodium glutamate 3 grams of sugar 5 grams of coriander 10 grams of cornstarch, raw powder
Practice:
1, sardines slaughtered and treated clean, picking out the bones and thorns, chopping off the head and tail; PI County Douban chopped fine; parsley minced.
2, the sardines into the basin, add PI county bean paste, pepper, chicken essence, monosodium glutamate, sugar, cilantro, etc. Grasp, then mixed with cornstarch.
3, the net pot on the fire kang dry, adjusted to a small fire, and then mixed sardines evenly spread on the bottom of the pot, and gently compacted with a hand spoon, and then turn the frying pan, so that the sardines evenly heated, to be the bottom of the sardines burned to a golden brown, will be the sardines flip, so that the other side is also burned to a golden brown, from the pot, quickly change the knife on the plate, that is, into the.
Practice 4: braised sardines
Ingredients: sardines, green onions, ginger, garlic, chili peppercorns, soy sauce, cooking wine, sugar, tomato sauce, cilantro, star anise, peppercorns.
1, the sardines cleaned up and scaled out the viscera, with a little salt pickle to remove water. The onion washed and cut, ginger and garlic washed and peeled and sliced, cilantro washed and chopped, hot pepper soaked in water and cut into sections.
2, hot pan and cool oil add sardines, fry until both sides hardened golden brown, put the fish on one side.
3, add green onion, garlic, ginger, peppercorns, star anise, chili peppercorns, salt, stir-fry aroma, mix the fish and stir-fry seasoning together.
4, the sugar wine soy sauce spray on the fish body, add water (not more than two-thirds of the fish can be, high heat boil, turn the heat down and add tomato sauce burned until the soup is thick, and then high heat juice sprinkled with chopped parsley can be.
Practice 5: spicy sardines
Ingredients: sardines, garlic, ginger, scallions, dried chili.
How to do:
1, sardines remove the viscera, wash and put into a pot, put salt marinade for 20 minutes; garlic and ginger minced into a fine paste, and chopped dried chili together with a flavor dish, pour a spoonful of wine and a little bit of soy sauce into the seasoning sauce and set aside.
2. Drain the marinated sardines and pat them with a thin layer of cornstarch. When the pan is hot, reduce the heat to low, pour the oil, and then quickly spread the powdered sardines evenly in the pan, and then rotate the wok so that the sardines are evenly heated, and when the bottom side of the sardines is fried to golden, turn the sardines over so that the other side is also fried to a golden color.
3. After both sides of the fish are fried through, pour the seasoning sauce into the pan along the sides, then drizzle with chopped green onion, and gently turn the sardines with a spatula to evenly coat them with the ginger and garlic paste before removing them from the pan.
The above is a small recommended a few more delicious sardines practice, of course, the specific taste is also different from person to person, you can follow their own favorite flavor to do sardines. This is both delicious and nutritious, I believe you will like.