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Four methods for rapid fattening of geese, achieving plump meat and tender flesh in a short time
Geese fattened in a short period become plump and tender; four methods for rapid fattening of geese
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Tender, delicate, light and delicious - high-yield loach farming techniques
Tender, delicate, light and delicious - high-yield loach farming techniques
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Home-style recipe for celery and yellow fish shreds, tender and refreshing, perfect with rice
Ingredients: one fresh live carp, celery, chili pepper, egg white. Method: 1. Slaughter the live carp, remove scales, gills and internal organs, wash clean, wipe dry, split open and remove the bones, then cut the pure fish flesh into shreds about 7 cm long. Mix egg white and dry bean starch evenly, add cooking wine and salt and mix well, then blend with the fish shreds. 2. Cut the celery into sections about 7 cm long, remove the seeds from the pickled red chilies and cut into shreds. Mince the ginger and garlic into fine pieces. Mix soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil and water bean starch with good stock to make a thickened sauce. 3. Place the wok over high
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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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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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Recipe for Sliced Prawns in Superior Broth: tender, smooth, and delicious with a fresh, savory broth
Ingredients: 3 prawns, 1 piece of fried dough stick, 4 lettuce leaves, 1 scallion. Seasonings: a little flour, 1 tablespoon cooking wine, 5 cups superior broth, 1 teaspoon salt, a little pepper. Method: 1. Shell the prawns, pull out the digestive tract, rub with flour to remove the slime, rinse with clean water, pat dry, then slice thinly; 2. Chop the fried dough stick, return it to the pan and fry until crisp, remove and drain off the oil, spread it in a bowl, then add shredded lettuce and chopped scallion, and lay the sliced
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Home-style recipe for steamed egg with fish slices, tender, smooth, fresh and fragrant, easy to learn
Cooking category: Steamed dishes. Cuisine: Zhejiang cuisine. Ingredient category: Fish. Flavor: Salty and fresh. Suitable season: Spring. Color, aroma and taste: The fish in this dish is fresh and tender, soft and smooth, and pleasant to the palate. Main ingredients: 200 grams fresh sea bass, 200 grams eggs. Auxiliary ingredients: 3 teaspoons chopped scallion and 3 teaspoons refined salt, 1 teaspoon pepper and 1 teaspoon MSG, 0.5 tablespoon soy sauce, 0.5 tablespoon cooked lard, 0.5 tablespoon vegetable oil, 1) 5 cups secondary stock. Preparation: 1) Take the dressed sea bass flesh and cut it into thin slices, put it into a bowl, add an appropriate amount of refined salt and vegetable oil
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Recipe for Clear-Stewed Soft-Shelled Turtle with Water Chestnut: clear soup, fresh flavor, delicate and tender meat
Features: The broth is clear and mellow, the meat is tender and falling apart, the skirt is smooth, and it is rich, fresh and fragrant. Ingredients: 1 soft-shelled turtle (about 750 g), 1 ham bone, 100 g ham meat, 10 g each of scallion knot, ginger slices, rock sugar, and cooked lard, 1 g refined salt, 25 g Shaoxing wine, 1 g white pepper, 750 g clear chicken broth. Preparation: 1. Slaughter the soft-shelled turtle, blanch it in boiling water, peel off the outer membrane, cut open along the shell with a knife, lift off the shell, remove the innards (keep the turtle shell), and chop into pieces about 3.5 cm long and 1
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Home-style recipe for steamed mandarin fish, tender and simple
Cooking category: Steamed dishes Cuisine: Fujian cuisine Ingredient category: Fish Taste: Salty and savory Suitable season: Autumn Color, aroma and taste: Fresh and light, delicious, natural color and natural taste. Main ingredients: Mandarin fish (1 fish, 500 g), dried shrimp (6 pieces), water-soaked shiitake mushroom slices (2 slices), winter bamboo shoot slices (45 g). Auxiliary ingredients: Scallion, ginger slices, yellow wine (12.5 g), white sugar (12.5 g), soy sauce, salt, clear broth (165 g). Preparation: 1) Kill the mandarin fish properly
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