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Stir-fried Tea Tree Mushrooms with Scallops in Teriyaki Sauce: fresh, fragrant and savory, perfect with rice
"Stir-fried Tea Tree Mushrooms with Scallops in Teriyaki Sauce" is a stir-fry with a Japanese touch. The "teriyaki sauce" here is Japanese-style "meat teriyaki sauce," though a Korean-made version can also be used, and the taste will not differ much. Some old friends think this kind of sauce is a "professional" seasoning, so they rarely buy it to use at home. In fact, it is a very widely used sauce; besides Korean and Japanese cuisine, it is also commonly used in Chinese and Western cooking. This teriyaki sauce can be used to cook fish, meat, vegetables and mushrooms, mostly by pan-frying, stir-frying, braising and simmering. At home, you can use teriyaki sauce to make stir-fries and some
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How is Batai Black Fragrant Rice? An introduction to its variety characteristics
Batai Black Fragrant Rice was bred by farmers in Zengcheng City through mutation selection from the progeny of Basmati treated with concentrated solar radiation. It was successfully bred in 1993 (only the seed source was retained, awaiting development). Production performance and rice quality characteristics: according to trial plantings, this variety yields 275-350 kg per mu, and can reach 400 kg under high-yield cultivation. The grain surface is deep black in color, and the grains are slender. It is a fragrant, soft-textured rice, containing essential trace elements, amino acids, vitamins and plant sterols
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How to Make Alaska Spicy King Crab Fragrant and Full of Flavor
[Ingredients]: 3 Alaska king crab legs, 50g spicy sauce, 200g spicy oil, 50g scallion, 50g minced garlic, 100g diced bamboo shoots, 50g roasted peanut kernels, 25g cilantro. [Method]: 1) Thaw the crab legs, then cut them into small pieces. Wash the cilantro and cut into sections; 2) Heat a wok, pour in oil until it is 70% hot, add the crab legs and fry briefly, then remove and set aside; 3) Add spicy oil, spicy sauce, scallion, minced garlic, bamboo shoots, and peanut kernels to the wok and stir-fry
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The peel-off fragrant pear is a distinctive pear variety originating from the cold northern region.
In the past, we only knew that peaches could be peeled and eaten, and had never heard that pears could be peeled too. But now, Wang Shuyuan, an old horticulturist from Youyi County, through years of unremitting efforts, has crossbred and developed the Fragrant Pear (code name 12-7) whose skin can easily be peeled off entirely, and it is also of superior quality, cold-resistant and high-yielding. The 12-7 pear fruit is gourd-shaped, ripens on September 11, with yellow skin and a red blush on the sunny side, weighing 50-80 grams per fruit, with the largest reaching 150 grams. When first ripe it is of the sweet and crisp type; once it turns soft and fragrant, not only is peeling it easier than peeling a peach,
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How to make goji fragrant duck? Detailed production technique shared
Goji fragrant duck is a new medicinal dish, with effects such as clearing heat and reducing internal fire, tonifying the middle and replenishing qi, and soothing the liver and freeing the lungs. The specific production steps are as follows: 1. Braising: slaughter a live duck, remove the feathers, remove the internal organs, wash clean, and braise in a pre-made braising broth. To make the braising liquid, use 100 kg of water plus 5-8 g of magnolia flower buds, 5-8 g of amomum fruit, 6-8 g of dried tangerine peel, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 60-80 g of Sichuan pepper, 60-120 g of fennel, 180-220 g of star anise, 1.8-2.2 kg of salt, and an appropriate amount of scallion, ginger,
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Home-style recipe for dry-fried "immortal" crab, fragrant and flavorful, goes great with rice
Main ingredients: 2 mud crabs, about 750 g, 50 g minced pork, 30 g minced Yibin preserved mustard greens. Auxiliary ingredients: 10 g each of diced green pepper, diced onion, diced winter bamboo shoots, diced celery, and diced shiitake mushrooms, 15 g each of roasted crushed peanuts, chopped scallions, and cilantro, 150 g dried chili segments. Seasonings/marinade: appropriate amounts each of refined salt, cooking wine, MSG, sesame oil, and dry and wet starch; 1500 g refined oil (about 75 g consumed). Preparation: 1. After slaughtering the mud crabs, clean them, cut off the tips of the legs, chop into small pieces, coat with dry starch, deep-fry in hot oil until cooked, then remove;
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Chujingxiang No. 1 is a high-quality fragrant japonica rice variety
1. Variety origin Chujingxiang No. 1 is a superior fragrant japonica rice variety developed by the Chuxiong Prefecture Agricultural Science Institute through crossbreeding and selection. 2. Characteristics Chujingxiang No. 1 belongs to the medium-maturing medium japonica type, with a whole growth period of about 170 days, 3 to 5 days earlier maturing than Hexi 22-2; plant height 100 cm to 105 cm, leaves slightly drooping in the early stage, becoming upright after jointing, medium to weak tillering ability; large panicles with many grains, 120 to 140 grains per panicle, seed-setting rate 80% to 85%, 1000-grain weight 2
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Why Are Fragrant Pears So Precious? You'll Understand After Reading This
Korla fragrant pears have a history of more than 2000 years. Their shape is like a spindle, and the skin is bright and glossy, with a faint blush amid the emerald green, making them pleasing at first sight. Fragrant pears have thin skin and high water content, so great care must be taken during harvesting. If the picker's nails are long and slightly scratch the pear during picking, such pears cannot be sold as commercial pears. To avoid bruising more fragrant pears, ripe fragrant pears are best picked immediately. Before packaging, fragrant pears must also be graded. Special-grade pears are those above 120g, first-grade pears are those above lO
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Yucca gloriosa: A Fragrant and Elegant Ornamental Flower
Yucca gloriosa, also known as the pineapple flower, is an evergreen shrub in the genus Yucca of the family Liliaceae, native to North and South America, and widely cultivated in gardens throughout China. Yucca gloriosa has deep green leaves with a waxy layer on the surface, hard and sword-shaped; when planted in the ground, the leaves are 40-70 cm long and 3-6 cm wide, growing densely in clusters arranged spirally on short stems and spreading out radially, remaining green all year round and very beautiful. In late summer and early autumn, thick flower stalks emerge from the leaf clusters, towering over one meter tall, with panicles bearing 200-400 flowers, opening from
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Lingshan Fragrant Chicken Recognized as a Guangxi Local Poultry Breed
A type of fragrant chicken raised in Lingshan County has passed the review of the autonomous region's livestock and poultry breed committee, which recognized the Lingshan Fragrant Chicken as a local poultry breed of the Guangxi region. The Lingshan Fragrant Chicken originates from the wild red junglefowl and is also known as the Beibu Gulf junglefowl. The Lingshan Fragrant Chicken is quite wild in nature, with short legs, thin shanks and fine, tender muscle. This distinctive and excellent breed has had its genes properly preserved by Lingshan Xingmu Animal Husbandry Co., Ltd., which has also carried out selective breeding and promotion. Today, the Lingshan Fragrant Chicken has also settled in large breeding companies such as those in Nanning, Yulin, Beihai and Guangdong Wens. Raising fragrant chickens has once again
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