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How to make pan-fried Bombay duck fish pancake, easy to whip up in just a few simple steps
Dish name: Pan-fried Bombay duck fish pancake. Main ingredients: 500 g Bombay duck (Bombay duck fish), 50 g minced garlic, 150 g cornstarch, 25 g fish sauce, 7.5 g monosodium glutamate, 0.1 g pepper, 1 g sesame oil. Method: 1. First remove the head, intestines and stomach of the Bombay duck fish, wash clean and put in the freezer until the fish body is slightly firm, then take it out, use a knife to remove the fish bones, cut each fish into two to three sections, place in a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil, mix well and set aside. 2. Heat the wok, add a small amount
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A detailed guide to chicken floss processing technology, making it easy to learn how to make delicious chicken floss
Ingredients and formula: 50 kg bone-in chicken, 8.5 kg soy sauce, 1.5 kg refined salt, 3 kg white granulated sugar, 250 g ginger, 500 g 50-degree sorghum liquor, 150 g monosodium glutamate. Production method 1. Raw material trimming: Use plump dressed chicken as the raw material, wash it clean, then cut off the head and remove the claws for later use. 2. Boiling: After washing the headless, clawless, fully cleaned dressed chicken, put it into a pot, add ginger and an appropriate amount of water, boil for about 3 hours, and continuously turn it up and down to heat the chicken evenly. Then take it out to debone, remove the skin,
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How to Make Bagged Pears Sweeter? Master These Four Measures
Bagging pears can significantly improve their appearance and marketability, but bagging has a certain effect on the sweetness of pears. The following measures can increase the sugar content of bagged pears. 1. Apply more potassium fertilizer. The amount of farmyard manure should be 2 to 3 times the fruit yield, changing the past practice of 1 kg of fertilizer per 1 kg of fruit, and it should be applied in early autumn after harvest. Control the amount of nitrogen fertilizer, increase the proportion of phosphorus and potassium fertilizers, and maintain the application ratio of nitrogen, phosphorus and potassium fertilizers at 1:0.6:1. While fertilizing, pay attention to watering during early spring and autumn droughts, and tree-disk mulching and whole-orchard mulching can also be used to prevent
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How to make delicious shrimp oil stuffed green peppers? A detailed guide to the home-style method
〖Main ingredients〗Shrimp, green peppers 〖Secondary ingredients〗Shredded red pepper 〖Seasonings〗Cooking oil, salt, MSG, yellow wine, starch, shrimp oil 〖Method〗1. First, mince the shrimp into a shrimp paste, then stuff it into the green peppers. 2. Heat oil in a wok; when it reaches 40% hot, add the stuffed green peppers and shrimp and stir-fry in the oil until cooked; set aside. 3. Put a little water in the wok, pour in the shrimp oil, add salt and MSG, and thicken with a starch slurry. Then add the stuffed green peppers and shrimp and stir-fry together, remove from the wok and plate, and finally sprinkle with shredded red pepper.
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How to make delicious baileng mushroom fish fillets? Detailed recipe shared
Ingredients: 1800 g snakehead fish, 250 g white baileng mushroom. Auxiliary ingredients: 400 g celtuce, 2 fresh pointed red chilies, 2 g refined salt, 3 g mushroom essence, 1 g pepper powder, 100 g yellow wine, 200 g dry cornstarch, 1 egg, 10 g dark soy sauce, 50 g abalone sauce, 25 g seafood sauce, 5 g tomato ketchup, 200 g chicken stock, 50 g white sugar, 20 g wet cornstarch, 500 g refined oil, 100 g chicken oil, 5 g minced garlic, 5 g sesame oil. Method: 1. Slaughter the snakehead fish, remove the guts
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How to make crispy fried pipa shrimp, crispy outside and tender inside
Cuisine: Anhui cuisine Ingredients/Seasonings: 125 g shrimp meat, 20 fengwei shrimp, 75 g chicken breast, 35 g pork fat, 50 g cooked shredded bamboo shoots, 5 g shredded shiitake mushrooms, 50 g sesame seeds, 3 egg whites, 2 tsp each of flour and Shaoxing wine, appropriate amounts of cornstarch and sesame oil. Preparation process: 1. Mince the shrimp meat, pork fat, and chicken breast into a paste, add 1 egg white, an appropriate amount of cornstarch, salt, MSG, pepper, and Shaoxing wine, stir well, pour in the shredded bamboo shoots and shredded shiitake mushrooms, and mix well to make the shrimp filling. Take 20 spoons
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Cage fish farming in the dog days: humid and muggy conditions make skin rot likely, how to prevent it?
In the dog days, humid and muggy weather makes fish skin prone to rotting; how to prevent skin rot in cage fish farming
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How to Make Snake Wine and Key Points
The steeping material for snake wine is generally dried snake, though it can also be made by steeping a whole snake after cutting it open and removing the intestines. The steeping methods include raw steeping and cooked steeping. Generally, snake wine is pale yellow and transparent, with a slight aroma and snake odor, and a smooth, mellow, slightly astringent taste. To enhance the medicinal effect, various Chinese herbs can be added to the snake wine, and the extract may sometimes have a slight sediment. Methods for steeping snake wine: (1) Dry steeping method: steep processed dried snake meat in 55-degree baijiu at a ratio of 5:1, seal for 2 months, and it is ready to drink once the wine turns yellow; (2) Fresh steeping method: kill the snake
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How to make jujube paste walnut cookies? Home-style recipe shared
[Ingredients]250 g jujube paste, 50 g walnut kernels, 50 g Chinese yam (Dioscorea polystachya), 500 g flour, 125 g lard [Method]1. Roll the walnut kernels into small pieces, add the jujube paste and Chinese yam to make the filling; take 200 g of flour, place it on a pastry board, add 100 g of lard, mix well to make a dry oil pastry. 2. Place the remaining flour on the pastry board, add 25 g of lard, add an appropriate amount of water, and knead into an oil dough. 3. Wrap the dry oil pastry inside the water-oil dough and roll it into a cylinder shape; for every 50 g of oil dough, make 2 jujube paste pastries, cut
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How to make white snow jujube? Detailed production method shared
Production method 1. Making the raw blanks: Wash the round rice clean, soak in water for about 12 hours, take it out and air-dry, pound it into powder, then mix with boiling water into a dough, divide into pieces and roll into long strips, then cut with a knife into small dough pieces, put them in boiling water to cook, and when the dough pieces are cooked and float to the surface, take them out and put them in a mixer to stir, while stirring cool to 37-40°C, grind soybeans soaked for about 8 hours into a slurry (do not grind in advance) and add, mix well and thoroughly, take out and spread flat on a cutting board while hot, with a thickness of about 1 cm. Cooked starch can be scattered on the cutting board to prevent sticking. After cooling
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