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How to make heat-clearing fish fillet soup? A simple and tasty home-style recipe
Main ingredients: 4 liang (about 160 g) grass carp meat, 1 century egg, 1 tablespoon shredded pickled cucumber, 3 sprigs cilantro, 2 teaspoons each oil and light soy sauce, 2 slices ginger, a pinch of salt. Method: 1. Slice the grass carp meat, shred the ginger, cut the cilantro into sections, and cut the century egg into 6 pieces. 2. Mix the grass carp slices with oil, shredded ginger and light soy sauce. 3. Pour water into a pot and bring to a boil, add the pickled cucumber and century egg, cover, and boil over high heat for 2 minutes. 4. Add the fish slices and cilantro, cook over high heat for 2 minutes, add salt to taste and it is ready. Note: 1
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How to make delicious braised crab with chestnuts? Home-style recipe for braised crab with golden chestnuts
Ingredients for braised crab with golden chestnuts: snow crab legs, chestnuts, celery, cooking wine, scallion sections, etc. Cooking method: 1. Blanch the chestnuts in boiling water, then peel off the shells. Wash the celery clean and cut into sections. Thaw the snow crab legs and set aside. 2. Put oil in a wok, heat it, add star anise, scallion sections, and ginger slices and stir-fry until fragrant, then add the crab legs and stir-fry until crab oil is released, splash in the cooking wine, add the chestnuts, refined salt, white sugar, and clear broth and bring to a boil, cover with the lid, and simmer thoroughly over low heat. 3. When the liquid is reducing, add the celery
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Home-style Recipe for Lotus Parsley Eel Slice Soup
Ingredients: 100 g fish paste, 200 g live eel, 50 g parsley. Method: Shape the fish paste into small fish shapes and steam until cooked; wash the live eel, cut it into butterflied slices, roll them around the parsley, and blanch in water until done; then add seafood broth and season to taste. Features: Vivid in presentation, with local characteristics.
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A detailed guide to the home-style method for dry-braised fish head
Ingredients: half a sea fish head (salmon or any other sea fish will do), 75 g minced meat, 1 stalk green garlic, half a tablespoon minced ginger and garlic. Seasonings: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon spicy bean paste, 1 tablespoon sugar, half a tablespoon vinegar, a little pepper, 2 cups water, half a tablespoon water starch. Method: 1. Wash the sea fish head, cut it in half lengthwise, wipe dry, pan-fry both sides in 5 tablespoons oil until colored, then remove; 2. Heat 2 tablespoons oil, stir-fry the minced ginger and garlic and the minced meat, then add all the seasonings
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Home-style pan-fried yellow croaker, easy to make in just a few simple steps
Cooking category: Pan-fried | Cuisine: Zhejiang cuisine | Ingredient category: Fish | Taste: Salty and savory | Suitable season: Autumn | Color, aroma and taste: A distinctive dish. Golden in color, the fish is soft and tender, savory, salty and richly aromatic. Main ingredient: 600 g cleaned yellow croaker. Secondary ingredients: 1 scallion, 1000 g oil (about 125 g consumed), 50 g cooking wine, 2 g chopped scallion and 2 g chopped ginger, 3 g each of shredded scallion, shredded ginger and sliced garlic, 3 g salt, 10 g MSG, 15 g vinegar, 100 g egg, a little flour, 10 g sesame oil, an appropriate amount of stock. Method
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Home-style Grilled Pacific Saury: Method and Tips
Ingredients: 3 Pacific saury (or as much as you need). Seasonings: 1 tablespoon liquor, 1 tablespoon salt, a pinch of pepper. Method: 1. Wash the Pacific saury and rub with the seasonings, then marinate briefly (about 10 minutes). 2. Place on a grill rack and cook until done. 3. When eating, squeeze on a little lemon juice. Tips: 1. The fish does not need to be split open; when removing the gills, insert chopsticks to pull out and clean the innards. 2. Brush a little oil on the grill rack before placing the fish, so the skin will not stick when you take it off. 3. During grilling
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The Su-style bonsai: crafting methods and landscape design techniques
Su-style bonsai consists of five major parts: first the roots, second the trunk, third the nodes, fourth the new branches, fifth the crown. Simply process and shape each of the five parts separately, and it becomes a living work of art. 1. Raising the roots: according to the distribution of the roots, lift the root system above the soil surface, placing it in all four directions. Roots that coil and rise boldly above the pot surface are considered superior; those with buttress roots exposed above the soil are also good. They may be upright, slanting, or lying flat. "The head must form layers, the feet must form lines," achieving "suspended roots and exposed claws" to show antiquity. Root raising must be done year by year and step by step; it is best not to raise too much at once, to prevent damaging
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Home-style recipe for stir-fried shredded eel with Chinese celery, fresh, fragrant, crisp and tender, and great with rice
Method: 1. Slaughter the eel, wash it and cut it into shreds. Add salt and cooking wine to the shredded eel to season it and remove the fishy smell. 2. Remove the strings from the Chinese celery and cut it into shreds; cut the cilantro into sections. 3. Put peanut oil in the wok; when the oil is hot, add the shredded eel and stir-fry until half cooked, then add the shredded Chinese celery, shredded onion and lily bulbs, stir well and pour out. 4. Heat the wok and add oil; when the oil is hot, add the above ingredients, splash with cooking wine, add white sugar, ground pepper and salt to season, thicken with starch, then add the cilantro sections and stir well.
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How to Make Delicious Fish Head in a Clay Pot: A Detailed Guide to the Home-Style Method
Main ingredient: 1.5 kg fish head (preferably bighead carp head). Secondary ingredients: 2 liang fatty-lean pork, 1 liang dried shrimp, a little scallion, ginger and garlic. Seasonings: 2 liang lard, 2 liang vegetable oil, a little salt, soy sauce, MSG and cooking wine. White pepper can be added according to personal taste. Cooking method: Remove the gills from the fish head and wash it clean, then blanch it in boiling water, remove the dark outer skin, add a little salt and cooking wine, and marinate for 10 minutes. Mince the scallion, ginger and garlic. Heat vegetable oil in a wok over the fire, put in the fish head and fry until golden brown, then remove. Then use the wok to stir-fry the pork briefly, add
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How to make delicious ginger and scallion stir-fried crab? A simple, easy-to-learn home-style recipe
[Cuisine] Fujian cuisine [Ingredients/Seasonings] 500 g crab, 5 tbsp flour, 3 garlic cloves (crushed), 2 scallions (cut into sections), 4 slices ginger (minced), 1 tbsp soy sauce, appropriate amounts of cornstarch, sesame oil, vinegar and rice wine. [Preparation] 1. Clean and cut the crab into pieces and set aside. 2. Mix the vinegar, soy sauce and cornstarch evenly and set aside. 3. Heat oil in a wok, add the garlic and ginger and stir-fry until fragrant, then add the crab pieces and seasonings and stir-fry briefly, drizzle in the rice wine, add the scallion sections, and sprinkle with
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