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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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Detailed Explanation of the Method and Cooking Techniques for Slippery Stir-Fried Fish Slices
Cuisine: Shandong cuisine Main ingredient: Cleaned dace fish meat (or black carp) Auxiliary ingredients: egg white, soaked wood ear mushrooms, special fragrant distiller's grains wine, refined salt, white sugar, chicken stock, chicken fat, wet starch, peanut oil Method: 1. First slice the fish meat into pieces about one cun wide, and coat well with refined salt, egg white, monosodium glutamate, and wet starch; 2. After heating the peanut oil until warm, slide the coated fish slices into the oil one by one, stir to separate them, remove and drain the oil; 3. Blanch the wood ear mushrooms thoroughly in boiling water, remove and drain. Add the chicken stock, refined
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Pan-fried Grass Carp Belly Recipe, Crispy Outside and Tender Inside, Simple and Easy to Learn
Ingredients: 500 g fresh grass carp belly, 20 g shallots, 20 g sliced garlic, 20 g sliced ginger, 10 g shredded dried tangerine peel. Marinade: 5 g salt, 10 g ginger juice, 20 g cornstarch. Seasonings: light soy sauce, light broth, Huadiao wine, sugar and oil as needed. Method: 1. Wash the fish belly, cut it into rectangular pieces, add the marinade and marinate for 10 minutes; 2. Pan-fry the fish belly until golden brown on both sides; 3. Add the shallots, sliced garlic, sliced ginger and shredded dried tangerine peel and stir-fry until fragrant, add the seasonings and stir gently until well combined.
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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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How to Make Pickled Vegetable Stir-Fried River Shrimp, sour, fragrant and appetizing with rice
Cuisine: Sichuan cuisine Main ingredient: river shrimp Auxiliary ingredients: Sichuan pickled vegetables, green and red hot peppers, radish Seasonings: salt, chicken bouillon, soy sauce, white sugar, cooking wine, dried chili peppers Cooking method: 1. Dice the green and red hot peppers, radish and pickled vegetables separately, place a pan over heat and pour in oil, and once the oil is hot add the river shrimp, fry until crisp and remove; 2. Leave the base oil in the pan, add the dried chili peppers, pickled vegetables, hot peppers and radish and stir-fry over high heat, add cooking wine, white sugar, soy sauce, chicken bouillon and salt to season, add the river shrimp and stir-fry
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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 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 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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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 to make Five-Flavor Fried Crab delicious? Detailed recipe
Ingredients: 4 female swimming crabs about 1250 g, 20 g green peas, 50 g tomato paste, 20 g white sugar, chili oil. Method: Remove the shells of the swimming crabs and clean them, cut off the large claws, cut each crab into 8 pieces, sprinkle with dry flour, fry in 40% hot oil until 70% cooked, add scallion, ginger and garlic and fry together. Then add oil curry, tomato paste, salt, cooking wine, vinegar, soy sauce, white sugar, chili oil and green peas, simmer until the sauce is thick, drizzle with sesame oil and serve.
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