-
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
-
How to sow licorice? 5 steps to easily get planting done
Sowing licorice is a relatively simple method for this type of herb, but its key points should also be noted when cultivating it. The key points are as follows: 1. Sowing method. Site selection and land preparation. Licorice has wide adaptability and does not have strict requirements for the cultivation environment. It can be cultivated in semi-arid and arid areas with an average temperature of 4°C to 12°C and more than 2600 hours of sunshine, and it can also be planted on poor farmland returned from cultivation. However, it should also be noted that waterlogged low-lying areas, areas with a high groundwater table, and areas with heavy clay and acidic soil are not suitable for planting licorice.
-
How to Make Schisandra Wine and the Detailed Steps
1. Because schisandra berries are low in sugar and high in acid, a mixed fermentation method is used in which white granulated sugar liquid is added to dilute the acidity. 2. Adjust the alcohol content of the free-run juice to about 13° (by volume), then freeze and filter. Specific procedure: after the berries are crushed, the free-run juice (within 6 hours) is stored in a clean tank, adjusted to 13° (by volume) with deodorized alcohol, then subjected to post-fermentation, followed by freezing and filtration. Generally, the free-run juice accounts for about 11% of the total fermented base wine. 3. The pre-fermentation temperature is controlled at around 20°C, and the fermentation time is generally
-
How to make a banyan bonsai? A full breakdown of the detailed method and steps
The banyan tree is an evergreen tree species of the genus Ficus in the mulberry family. It likes light and prefers a warm, humid, rainy climate. It is not cold-tolerant and slightly shade-tolerant, and is suited to growing in fertile, loose, moist alluvial soil. The branches of the banyan tree produce aerial roots that can hang down to the ground, giving it a very good ornamental effect. Its crown is relatively spreading and it has strong sprouting ability, making it a good bonsai tree species. I. Seedling sources Banyan stock is mainly selected from seed-grown seedlings and cutting-grown seedlings. Sowing is generally carried out in February to March each year, and the small seedlings can be divided and transplanted after 1 year. Cuttings are usually taken in February to March each year, and are divided and transplanted after 1 year.
-
Detailed Explanation of Daphne Bonsai Production Methods and Steps
Bonsai Production (I) Botanical Knowledge Belongs to the Thymelaeaceae family, Daphne genus. Evergreen shrub, smooth stems. Leaves alternate, long elliptic, mostly clustered at branch tips, entire margins, deep green and glossy. Flowers bloom from March to May, capitulum terminal, corolla yellow-white to light purple, lilac-shaped, strongly fragrant. Daphne branches spread gracefully, with soft twigs and thick leaves, elegant and beautiful in posture. (II) Material Collection and Cultivation Measures Artificial propagation: Daphne propagation mostly uses cuttings and layering methods, and can also use water cuttings, division, and seed sowing methods. Cuttings can be taken in all four seasons, but early March
-
Detailed Explanation of the Production Methods and Steps of Smoke Tree Bonsai
Smoke tree, also known as red leaf, is a deciduous shrub of the Anacardiaceae family. In recent years, the Beijing Bonsai Association has used the smoke tree species to create various forms of stump bonsai, which are quite favored by bonsai enthusiasts. Making bonsai with it has the characteristics of being quaint and vigorous, rich in variation. In spring, the young buds first shade, emerald green and delightful; in midsummer, the branches and leaves flourish; in golden autumn, the red leaves first dye, and after frost, the whole tree is covered with red leaves, standing proudly against the frost, dazzling and eye-catching, adding a touch of autumn color, with endless charm and breathtaking beauty. There are abundant wild resources of smoke tree in the Beijing area, easy to collect. Therefore,
-
Detailed Explanation of Apricot Juice Processing Methods and Production Steps
Process flow: Material selection → washing → crushing → pre-cooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxygenation → adjusting sugar-acidity → canning → sterilization → finished product. Processing key points: For selecting and washing apricots to make apricot juice, the fruit should have good flavor, slightly higher acidity, be easy to juice, yield plenty of juice, be freestone, have orange-yellow flesh, be fully ripe, free of insects and free of damage. Before processing, wash the apricots with clean water, cut them in half, and remove the pits. Crushing and pre-cooking: It is best to cut the apricot flesh into small pieces of 3mm-4mm,
-
Detailed Explanation of the Processing Method and Production Steps for Sweet and Sour Crispy Ginger
Sweet and sour pickling of vegetables: this type of product mostly uses garlic, cucumber, radish, ginger, and similar ingredients for processing. The process includes: raw material handling, draining and air-drying, placing into a jar with a prepared liquid for pickling and preservation. The pickling method is as follows: 1. Raw material salting: select fresh tender ginger, wash it, scrape off the ginger skin, or use an emery wheel with a rubber head to remove the ginger skin through friction, then rinse clean. Add salt for salting. First add a thin layer of salt in a pool or jar. One layer of salt, one layer of tender ginger, with a salt amount of 20%. Periodically turn the jar so that
-
Detailed recipe and steps for clay pot fish head
One fish head, scaled and washed clean, a little scallion and ginger. Tofu is essential. If the fish head is too big, it needs to be cut into pieces, otherwise it is inconvenient to eat. Prepare a wok, add oil, the oil should be hot. Put clean water in the clay pot and set aside. Add the scallion and ginger, and stir-fry. Add the fish head and stir-fry, add a little cooking wine. Then put it into the clay pot. After it comes to a boil, add the tofu. Add salt and simmer over low heat for 10 minutes, and it is ready.
-
How to store dried shiitake mushrooms? These four steps you need to master
1. Choose appropriate packaging materials: Choose packaging materials with good moisture resistance, airtightness and sturdiness. At present, it is best to choose polyethylene as the inner packaging and a thick cardboard box as the outer packaging. Polypropylene can also be used as a packaging material, but polyvinyl chloride must not be used, to prevent chloride ions from penetrating into the shiitake mushrooms. 2. Place desiccant: In the container used for sealed storage of dried shiitake mushrooms, place desiccants such as quicklime, anhydrous calcium chloride or silica gel (after packaging treatment), which can prevent the dried shiitake mushrooms from absorbing moisture and becoming moldy, and stop oxidation reactions from occurring. 3. Store at low temperature away from light: sealed
条件筛选