How do you say fish with Chinese sauerkraut in Japanese?

Question 1: How do you say fried pork with sauerkraut in Japanese?

Question 2: What is sauerkraut in Japan? Soup stains (やさぃのゆづけ).

PS: wild vegetables, mountain peppers, C, hot soup, 2 or 3 days. K-leaven is sour and smooth. Stir-fried

Question 3: How do you say fish with Chinese sauerkraut in English? Picking pickled fish/picking cabbage fish sauerkraut [sauerkraut] Picking German sauerkraut [pikld].

Question 4: Japanese cold cucumber: cold cucumber

Peanut: ピナッ

Sauced duck: ァヒルのみ cooked Z.

Homemade tofu: Tofu is cooked in a fresh way.

Fish-flavored eggplant: fish-flavored fried eggplant

Scrambled eggs with pork

Onion oil taro: つぉんよぅゆぃなぃ

Scrambled eggs with tomatoes: put them in the eggs.

Sweet and sour ribs: bones are cooked in a sweet way.

Spicy chicken: "Fried in Tang Xinzi".

If it's spicy, fry it.

Spicy zi

Braised pork ribs: スペァリブの n oil.

Braised pork: boiled dolphin oil.

Qianzhangjie red meat

Dolphin meat のn boiled meat slices み boiled meat slices: boiled meat slices.

Braised crucian carp: boiled oil.

Fish head with chopped pepper: Tang Xinzi fish head cooked Z.

Braised hairtail: fried saury.

Fish with Chinese sauerkraut: fish with Chinese sauerkraut

とののみ (つけものとさかなのにこみ)

Boiled fish fillets: boiled fish

Iron plate bass: スズキのァルミホィルき.

Question 5: There are several versions of pickled fish.

600g of snakehead, 50g of pickled cabbage100g, 25g of red pepper, 5g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 50g of stock of10g of cooking wine and 50g of cooked vegetable oil.

In the production process, the fish is cut into 3 parts on each side, the sauerkraut is drained and cut into filaments, the red pepper is soaked and chopped, and the ginger is soaked and diced; Put the wok on medium heat, and burn the cooked vegetable oil to 60% heat until the fish is fried in Huang Shi. Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup is boiled, move to low heat, add sauerkraut and cook for about 10 minute, then serve. Add vinegar to the pot.

Special Sichuan cuisine. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are fresh and tender.

Exercise 2

Ingredients: carp 1 strip (about 1000g), 250g pickled cabbage. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g.

Production process: 1. Scaled carp, gills, laparotomy, evisceration, washing, taking two fish with a knife, splitting the head and cutting the fishbone into pieces. Wash sauerkraut and cut into sections. 2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot is tasty, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.

Fish with Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish.

Exercise 3

Main ingredients and auxiliary materials: fresh fish 1 tail 1250g, pickled cabbage 200g, ginger 15g, monosodium glutamate 1g, garlic 10g, 2 egg whites, pickled peppers 15g, fresh soup/. 50g, 3g pepper, cooking wine 15g, pepper1g. Cooking method: 1. Slaughter fresh fish, remove scales, fins, gills and internal organs, cut the fish into two pieces with a blade, split the fish head and cut the fish bones into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder. 2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook. 3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot. 4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.

Exercise 4

1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl. Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. 3. Ingredients: one herring, one bag of pickled fish seasoning in Li Ji, Sichuan, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic cloves, one ginger, five onions, cooking wine, two catties of bone soup, a little salt, half an egg white, a little starch, three ounces of salad oil and a teaspoon of melted lard.

Step: 1. Clean the fish, remove the head and tail, cut the fish in half, and then cut the fillets obliquely into half-centimeter thick fillets with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, pour the cooking wine, egg white, onion and starch in by hand, and taste. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into a wok and heat it to 50% heat. Add garlic and sauerkraut and put in oil until it turns sour. > & gt

Question 6: Generally speaking, the explanation of pickled fish on the tip of the tongue is only the characteristics of pickled fish.

Fish with pickled vegetables belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking skills. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The meat of the dish is fresh and tender, the soup is sour and delicious, and it is slightly spicy and not greasy; The rounded corners are light yellow and smooth.

Question 7: How do you say fish with Chinese sauerkraut in English? Picking pickled fish ['pickled pickled fish] n.pickled; Pickled; Pickled.

Question 8: How to introduce 1? If they have the best pickled cabbage, of course, they should learn the best Sichuan pickled cabbage in English! Slice the cabbage into filaments for later use (it is best to use stems with a little more leaves for sauerkraut in the market). Slice the ginger, but don't chop the garlic. If the food is spicy, cut all the dried peppers into pieces. Wash scallion or coriander, mince scallion and cut coriander into sections.

2. After the pan is washed and dried, add dried chilies, stir fry, stir fry Huang Shi, add oil, when the oil is hot, add ginger, remove the bag, stir fry a little, make ginger taste, and then stare at a proper amount of water and garlic (garlic is not cut, and then put it in the denied garlic to cook).

3. Buy your favorite fish, wash it, cut it into pieces (of course, if you want to eat fish, cut it into fillets), add appropriate amount of salt, mix it with soy sauce, and leave it for about ten minutes.

4. After the water boils for about 10 minutes, pour in the steak (slices). When the fish at the bottom of the pot is cooked, gently put the fish in the pot with a spatula until the soup turns milky white. Onions or parsley can be cooked!

Question 9: Japanese menu translation cold cucumber: cold cucumber