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How to Make Shrimp with Paired Vegetables, Step by Step
Cuisine: Fujian cuisine. Ingredients/seasonings: 1 red shrimp, 300 g heart of Chinese cabbage, 300 g heart of leaf mustard. Appropriate amounts of refined salt and MSG, 1 ladle each of lard and chicken fat, a little flour, a little edible alkali and pepper, 500 g milk broth, 500 g peanut oil (about 50 g consumed). Preparation process: 1. Rinse the red shrimp, steam it in a steamer basket until cooked, then pick out the clean meat and the crab roe, and chop the crab roe with a knife into grains the size of mung beans; set aside. 2. After rinsing the heart of Chinese cabbage, from the root-stem end
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A detailed guide to kapok grafting propagation techniques, with a full breakdown of methods and steps
Kapok grafting propagation techniques
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How are candied pear slices processed and made? Detailed method and steps
Candied pear slice production process 1. Process flow: raw material selection → peeling and slicing → salting → rinsing → blanching → sugar soaking → sugar boiling → sugar soaking → drying → finished product. 2. Raw material requirements: all pear varieties can be used. 3. Operation method: remove moldy and rotten fruit, peel, and cut into slices. Use salt at 15%-16% of the raw material weight, and pickle with one layer of fruit slices and one layer of salt. After pickling, because the salt solution has high osmotic pressure and has the effect of inhibiting the activity of microorganisms and enzymes, it can be preserved for a relatively long
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Detailed making method and steps for peach cake
Peaches are crisp and refreshing, rich in nutrients. Using peaches as the basic raw material, with the addition of crabapple, carrot, gelatin, flavoring and other ingredients, the finely made peach cake has good toughness, is chew-resistant, has a unique flavor, and is rich in multiple vitamins. Its processing procedure is: 1. Formula: peach fruit 35%-37%, crabapple fruit 10%-12%, carrot 10%-12%, white granulated sugar 40%-42%, food-grade gelatin 1%-2%, edible flavoring and preservative sorbate in appropriate amounts. 2. Operations 1. Material selection: select fresh, non-rotting, non-
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How do you make delicious Suancai Yu (pickled mustard green fish soup)? A five-step cooking method to help you make it easily
Ingredients: Grass carp or common carp, grass carp is best, about one and a half jin in weight is better. One head of pickled mustard greens (the reason I say one head is because pickled mustard greens made from kohlrabi are generally pickled one head at a time). Steps: 1. After cleaning the fish, remove the fish head, slice the fish meat off and cut it into small slices. Chop the fish bones into small sections. If the pot is not big, you can keep the fish head for making fish head soup later. If the pot is big enough, you can cook the fish head together as well. 2. Put the fish bones and fish head together with salt and cooking wine
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A Detailed Explanation of Black Tea Manufacturing: The Complete Process and Key Steps
Chinese black tea includes congou black tea, broken black tea and souchong black tea. Their manufacturing methods are largely similar, all involving the four processes of withering, rolling, fermentation and drying. The quality characteristics of all kinds of black tea are a red liquor and red leaves, and the formation of their colour, aroma and taste involves similar chemical change processes, differing only in the conditions and degree of the changes. The following uses congou black tea as an example to briefly introduce the manufacturing process of black tea. (1) Withering Withering refers to the process in which fresh leaves lose water over a period of time, causing the somewhat hard and brittle stems and leaves to become limp and wilted. It is the first step in the primary processing of black tea.
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Detailed explanation of how to make deer placenta paste, teaching you step by step
1. Boiling (referring to fresh deer placenta) First scald the fetus with boiling water, remove the fetal hair, wash clean with clear water and put it into a pot to boil. When the fetus's meat and bones separate and the water used to boil the fetus (called fetal slurry) has about 4 kg left (the remaining water differs depending on the size of the fetus), stop boiling. Take out the bones and meat, filter the fetal slurry with gauze, place the fetal slurry in a ventilated and cool place, and keep it at low temperature for later use. 2. Drying Put the removed bones and meat separately into a drying oven (internal temperature about 80°C) to dry (they can also be put into a pot
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How to make Sixi Fish Rolls? A detailed step-by-step guide
[Features]Bright in color, delicate in texture, fresh and savory in taste, and beautiful in shape. [Ingredients]750 grams of flounder. 30 grams of minced fatty pork, 20 grams of yellow cake crumbs, 20 grams of soaked shiitake mushroom crumbs, 15 grams of ham crumbs, 15 grams of green vegetable crumbs. 5 grams of refined salt, 15 grams of Shaoxing wine, 15 grams of chopped scallion, 3 grams of pepper powder, 50 grams of starch, 10 grams of sesame oil, 100 grams of clear broth, 5 grams of cooked chicken oil. [Production process]Wash the flounder flesh and cut it into eight strips 10 cm long and 2.6
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How to Make Cold Tea and a Detailed Step-by-Step Guide
This cold tea uses finished tea leaves and drinking water as raw materials, and is a tea beverage with no added flavorings or other nutritional additives. The preparation method is to first culture the tea leaves and then put them into a specially designed conical tank-shaped container with insulation and ultraviolet light irradiation, where extraction is carried out with cold water at a temperature of 0°C to 4°C under ultraviolet light. The tea infusion obtained by cold extraction can be packaged as a finished product without heat treatment or high-temperature sterilization. This cold tea tastes good, is rich in the tea's natural nutrients, and has significant nutritional and health benefits for the human body.
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Detailed Explanation of the Correct Method and Operating Steps for Bagging Pears
1. Bagging time. Generally, bagging begins 25-30 days after petal fall. 2. Preparation before bagging. Bagging can be done after strict flower and fruit thinning and spraying. When bagging, further select the fruit, choosing drooping side fruit with a long fruit shape and tightly closed calyx end; such fruit tends to grow into large fruit, and because leaves block the sunlight, sunburn can be avoided. After selecting the fruit, carefully remove the petals, sepals and other attachments adhering to the stalk end, because long-term attachment of these substances will cause excessive humidity at the part where the fruit is attached and form water rust. 3-5 days before bagging
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