Boiled fish, cooking method, home-cooked method
The following is a cooking method of home-cooked boiled fish: 1. Food preparation: - Grass carp and the like were selected, the main bone spur of the fish was removed, sliced, and washed. - He prepared the ingredients, such as washing the bean sprouts (which could be used as a base), chopping the ginger, garlic, and millet pepper, as well as preparing cassia, star anise, chili powder, chives, coriander, soy sauce, oyster sauce, sesame oil, an appropriate amount of salt, cooking wine, and so on. 2. Marinated fish slices: - The fish slices were marinated in cooking wine and ginger for half an hour. 3. Finishing the side dishes: - For example, bean sprouts and other basic ingredients, boil hot water in the pot, pour the water into the pot, scoop it out, and put it on a plate as a base. 4. Stir-frying base: - After heating the pot and cooling the oil, he added the chopped millet pepper, ginger, and garlic. He also added the spicy fish hotpot base that he bought from the supermarket in an appropriate amount and stir-fried it. - He added boiling water, then added in the spices such as Cassia, aniseed, light soy sauce, oyster sauce, sesame oil, and a suitable amount of salt. 5. Boiled fish slices: - Put in the marinated fish slices and try not to flip them. - Cook until the fish is cooked. 6. Final treatment: - He took it out of the pot and placed it on a plate. He added chili powder, garlic, and chives, and tried to make them evenly distributed. - The oil in the hot pot was slightly smoking as it was poured into the bowl. - After adding the chopped coriander, the spicy and delicious boiled fish slices could be completed. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!
The home-cooked cooking method of the needle fish
The following are a few home-cooked methods of making needle fish: ** 1. Pan-fried Stewed Needle Bright Fish ** 1. Food processing: - He removed the head and internal organs of the Bright Needle Fish, rinsed the blood in the fish's stomach, cut it into long sections, and placed them in a basin. - Add an appropriate amount of salt, pepper powder, soy sauce, oyster sauce, and more cooking wine. Stir evenly and marinate for 20 minutes. In the middle, use chopsticks to turn the fish up and down several times to make it taste evenly (the needle fish is divided into male and female fish. There are fish roe in the female fish, which can be taken out separately to make fish roe sauce). 2. Prepare the ingredients: - He prepared chopped green onions, ginger, garlic, and coriander. 3. Pan-frying and stewing: - After the fish meat was marinated and seasoned, he scooped it into the plate. He added an appropriate amount of cooking oil into the pot. After heating it up, he added the sharp fish meat to fry it. As the fish meat was especially tender and easy to break, he had to turn it gently until one side was golden yellow before turning it over and frying the other side. - After frying both sides until they were brown, he pushed the fish meat to the side of the pot, added chopped green onions, minced garlic, and ginger, and stir-fried them until they were fragrant. Then, he added a spoonful of soy sauce to continue stir-frying them. Then, he pushed the fish meat to the middle of the pot, poured in the sauce from marinating the fish, and added the beer that had not been marinated over the fish meat. After the fire boiled, he turned to medium heat and slowly stewed them. The whole process was about 10 minutes. - After stewing the fish until it had fully absorbed the taste, he removed the sauce from the fire, sprinkled an appropriate amount of coriander and chopped green onions to enhance the freshness, and then took it out of the pot and placed it on a plate. ** 2. Braised Needle Bright Fish (Family Recipe)** 1. Food preparation and cleaning: - First, the fish was washed and tidied in the pool. The scales were scraped off and the wings were removed. Then, the fish's belly was cut open with scissors. All the internal organs and blood vessels attached to the bones were removed (the fat and roe on both sides of the fish belly were preserved). After washing it clean, the fish's mouth was chopped off vigorously, and then the fish was cut into sections. 2. Marinating: - The fish slices were salted, and they were marinated for 30 minutes with shredded ginger, cooking wine, and vinegar. 3. Pan-frying and stewing: - The fish slices were wrapped in egg and fried until both sides were colored. - In another pot, he added three slices of ginger, one aniseed, and a large amount of green onions. Then, he added the fried fish, half a catty of vinegar, beer (if there was no beer, he could use cooking wine instead), and an appropriate amount of water (it was enough to cover the green onions). - After boiling for 10 minutes, he turned off the fire and simmered for 7 minutes. ** 3. Pan-fried Stewed Needle Bright Fish (another method)** 1. Pretreatment: - First, he cut off the long mouth of the needle fish, cut off the entire head, and then took out the internal organs and fish roe from the fish's stomach (throw away the internal organs, and keep the fish roe to make fish roe sauce). He rinsed it with running water a few times, cut it into pieces about 10 cm long, and put them into a basin. 2. Marinating: - He added a spoonful of salt, a spoonful of oyster sauce, an appropriate amount of pepper, pepper powder, light soy sauce, and cooking wine. After mixing them evenly, he marinated them for 15 minutes. 3. Preparing ingredients and cooking: - He prepared a suitable amount of chopped green onions, minced garlic, coriander, and ginger. - He added oil to the pot. When the oil temperature was 50 percent hot, he put in the sharp fish pieces and fried them. After frying until one side was golden, he turned the sides over. When both sides were golden, he pushed the fish pieces to one side of the pot. He added chopped green onions, ginger, and garlic and stir-fried them until they were fragrant. He added a spoonful of soybean sauce and continued to stir-fry. After stir-frying the sauce until it was fragrant, he poured in the remaining sauce of the salted fish. He added a small bottle of beer and covered the pot to stew. - After stewing for about 7 - 8 minutes, the pot was opened. The soup was collected over high heat. After sprinkling chopped green onions and coriander, the fire was turned off.
The cooking method of the dragon fish is complete and home-cooked
The following are some common cooking methods for Arowana: 1. ** Steamed Arowana **: Clean the Arowana, chop it into small pieces, put it on a plate, add an appropriate amount of salt and 2 tbsbs of cooking wine, grab it evenly with your hands, put it on the steamed fish plate, put half of the scallions, ginger, and chili shreds, and put it into the steamer of the steam engine to steam for 10 minutes. After steaming, he poured away the soup, poured in the steamed fish soy sauce, replaced it with new scallions, ginger, and chili shreds, and stir-fried them with hot oil. 2. Pan-Fried Arowana: Put the cleaned Arowana on a plate, add 1 teaspoon of salt, 2 teaspoons of cooking wine, a few slices of ginger, and an appropriate amount of black pepper powder. Then marinate it with your hands for a while. If necessary, the marinated Arowana could also be wrapped in a thin layer of starch and fried until both sides were golden yellow. 3. ** Braised Arowana **: First, put the cleaned Arowana on a plate, add a little salt and 2 spoons of cooking wine, and marinate it for a while. After that, he prepared onions, ginger, garlic, millet pepper, and other ingredients. He braised them in the pot and cooked them. During this period, he added an appropriate amount of soy sauce, oyster sauce, and other seasonings. Finally, he could add a little water starch. 4. ** Tomato Arowana **: Cut the cleaned Arowana into small pieces and put them into a soup bowl. Add 1 teaspoon of salt, 2 teaspoons of cooking wine, and 1 teaspoon of pepper. Marinate them for a while. He prepared tomatoes and other ingredients. When cooking, he added ketchup, soy sauce, oyster sauce, a little salt, cooking wine, pepper, white vinegar, and other seasonings. 5. ** Air Fry Longli Fish **: Control the water content of the Longli Fish, add cooking wine, soy sauce, and oyster sauce, and stir evenly. Add the minced garlic to marinate for half an hour, then put it into the air fry at 200 degrees for 15 minutes. Turn it over halfway. 6. ** Scallion Sauce Dragon Fish **: Cook the Dragon Fish in water, sprinkle with chopped green onions, and pour hot oil on it. 7. ** Sweet and Sour Longli Fish Fillet **: After the fish fillets are unfrozen, cut them into small pieces of uniform size, squeeze out the water, add salt, pepper, and cooking wine to remove the fishy smell and enhance the fragrance. Add in the eggs, add a spoonful of farm sweet potato starch, and mix evenly. Then pour a circle of cooking oil and mix evenly. The oil temperature was 60% hot, and the fish fillets were added in turn. They were fried until they were set and then flipped. They were fried until they were golden yellow and crispy. Then, he poured in the prepared side dishes and fried fish fillets, and continued to stir-fry them evenly until the fish meat was covered in sauce.
The cooking method of the fruit dumpling is a home-cooked method
There were many ways to make the fruit peel. The following was one of the common ways: 1. He prepared the hawthorn, washed the hawthorn, removed the core, and placed it into the pot. 2. He added an appropriate amount of rock sugar and water, boiled it over high heat, and squeezed in some lemon juice. 3. He continued to cook until the soup thickened. 4. After letting it cool slightly, he placed it into the wall breaker and beat it until it was fine. 5. He placed the prepared hawthorn sauce into the roasting tray and smoothed it out. 6. He placed the pan on the heater to dry it. 7. It rolled from one end to the other. 8. Just cut it into the size you need. This was a simple home-cooked dish, and you could adjust it according to your personal tastes and preferences.
The cooking method of mutton soup is a home-cooked method
Here are some cooking methods for home-cooked mutton soup: 1. ** Prepare the ingredients ** - He chose the mutton from the front leg, the lamb scorpion, and other parts and cut them into evenly sized pieces. - Prepare the ingredients, such as onions, ginger, Angelica dahurica, white radish, white pepper, green garlic sprouts, Chinese wolfberries, coriander, etc., and also prepare a small amount of cardamom, amomum, fennel, and other spices, as well as white wine or cooking wine. 2. ** Initial treatment ** - Soaking: Put the mutton in cold water for 15 minutes to 2 hours. You can add light salt water to the soaking water. During the soaking process, the internal blood will be soaked to reduce the smell. If time permits, you can change the water midway. After soaking, wash it with water. - Blanch water: Put cold water into the pot, add ginger slices, cooking wine, or a small amount of green pepper. After the water boils, remove the floating foam and fish out the mutton. If you want the soup to be more delicious, you can wash the blanched mutton in warm water again. 3. ** Stewing process ** - Add water: Add enough cold or hot water to the pot at once (different methods vary) and add the processed mutton. - Adding seasonings: Add onions, ginger, Angelica dahurica, and other seasonings to remove the fishy smell and freshen up. Some methods will also add a small amount of cardamom, amomum, fennel, etc. to increase the flavor. Note that star anise, cassia, and cloves are generally not recommended to be added. Otherwise, it may make the soup black and taste strange. Some methods would add half an onion, a few slices of ginger, two onion segments, and an appropriate amount of white wine to remove the fishy smell. - Heat and time: After the fire is boiled, turn to medium or low heat and simmer for 40 minutes to more than an hour. During this period, you can add white radish and other ingredients at a certain time according to the specific method. Some methods required that the pot lid was not covered when stewing so that the hot air could evaporate and take away the smell. 4. ** Finishing seasoning ** - When it was almost out of the pot, add an appropriate amount of salt to season. You can also add white pepper powder according to your personal taste, sprinkle with goji berries, coriander, etc. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Boiled fish hotpot cooking method
The cooking method of the sharp-mouthed fish is complete and home-cooked
Here are some common cooking methods for sharp-mouthed fish: - ** Pan-fried sharp-mouthed fish **: Wash the sharp-mouthed fish and wait for 20 minutes. Heat up the oil in the non-stick pot and stir-fry the ginger slices. Add the sharp-mouthed fish and stir-fry for 8 minutes on low heat. Then turn the other side and stir-fry for 8 minutes. It's done. - [Pointy Mouth Fish Cooking Dish: Materials required: Pointy Mouth Fish, Ginger Slices, and Scallion.] First, he removed the head and internal organs of the sharp-mouthed fish, washed it, fished it out, and cut it into pieces with scissors. He poured some oil into the pot and heated it up. Then, he added the ginger slices into the pan. Then, he added the sharp-mouthed fish that had been cut open and flipped it. Then, he added a little cooking wine and a suitable amount of water to boil it. Then, he added a suitable amount of light soy sauce, fragrant vinegar, two spoonfuls of white sugar, a little salt, and a little chicken essence to boil it. He boiled it until the soup was thick. Finally, he scooped it out and placed it on a plate. He placed the onion into the pot.
The home-cooked cooking method of abalone
The following are some common cooking methods for abalone: ** 1. Roasted Abalone in Home Style ** 1. He soaked the abalone in clear water and waited for it to soften before removing the internal organs and impurities. Then, he washed it repeatedly. 2. He poured water into the pot, added onions and ginger, and boiled the water until it was boiling. Then, he added the abalone and boiled it for about 10 minutes until it was completely cooked. He took it out and gently drained the water. 3. He poured an appropriate amount of oil into the pot, added onions and ginger, and stir-fried them until fragrant. Then, he added an appropriate amount of cooking wine and light soy sauce to continue stir-frying them until fragrant. Then, he added an appropriate amount of ingredients and main ingredients to stir-fry them. ** 2. Steamed abalone ** 1. He prepared fresh abalone, ginger slices, green onions, minced garlic, cooking wine, light soy sauce, sugar, pepper, and other raw materials. 2. The live abalone could be handled by the seller. Then, the processed abalone would be steamed with ginger slices, onions, cooking wine, and other seasonings. Then, according to personal taste, soy sauce, sugar, pepper, and other seasonings could be added. ** 3. Steamed abalone with garlic vermicelli ** 1. He removed the abalone from the shell, removed the black part, and brushed it clean with a small brush. 2. After cleaning the abalone, he changed it into a cross knife (vertically and horizontally), and put it back into the shell after changing the knife. 3. Put the soaked vermicelli (soaked in cold water) at the bottom of the plate and chop the garlic (don't shoot). ** 4. Braised Abalone ** 1. Prepare fresh abalone, sliced ginger, chopped green onions, minced garlic, minced green garlic (or chopped green onions), light soy sauce, dark soy sauce, white sugar, yellow wine, oil, water starch (raw flour and water), soup stock (or chicken essence, water), and other raw materials. 2. He took the abalone out of its shell, removed the black intestines, and washed it. 3. Add an appropriate amount of water into the pot, add ginger slices, green onion segments, and yellow wine. After boiling, add abalone and cook for 3 - 5 minutes until it is cooked. Take it out and set aside. 4. Add an appropriate amount of oil into the pot, add in minced ginger, garlic, and green garlic, stir-fry until the fragrance comes out. Add light soy sauce, dark soy sauce, white sugar, and an appropriate amount of stock (or chicken essence, water). After boiling, turn to low heat and cook for about 5 minutes until the juice is thick. 5. He placed the cooked abalone into the pot and evenly wrapped it with braised sauce. He boiled it for 2 - 3 minutes to let it fully absorb the taste, then took it out and placed it on a plate. 6. He added starch to the remaining braised sauce in the pot to thicken the sauce, poured the braised sauce on the abalone, and finally sprinkled minced garlic or shallots to decorate. ** 5. Hawthorn abalone (stewed)** 1. After removing the internal organs of the abalone and washing it, he added water to boil the abalone in the pot until it was cooked, then took it out and removed the shell. 2. The hawthorn slices were chopped into pieces and placed in the pot with hot water. They were boiled over low heat until they were slightly thick. 3. Add the abalone and cook it for a while before eating. ** 6. Stewed abalone with potatoes ** 1. Prepare abalone (choose the quantity according to personal preference), potatoes, chicken essence, cooking wine, salt, sugar, aniseed, pepper, chili, onion, ginger, and other ingredients. He cooked the dish according to the conventional steps of stewing vegetables. ** Seven, braised pork ribs with small abalone ** 1. He prepared fresh abalone, ribs, ginger, onions, garlic, cassia, star anise, braised soy sauce, dark soy sauce (for coloring), cooking wine, sugar, sesame oil, and other ingredients. 2. After processing the ribs and abalones, he cooked them according to the usual steps of cooking. ** 8. Abalone and Potato Strips ** 1. He added oil to the pot, added star anise, pork belly slices, scallions, and ginger slices, and stir-fried the potato strips for a while to remove the raw smell. 2. He added soy sauce, Huadiao wine, and stir-fried it. Then, he added water (boiling water), oyster sauce, sugar, salt, pine fresh, and other seasonings. 3. The potato strips were stewed for six to seven minutes until they were cooked. In the remaining three minutes, the cooked abalone was added (it was easy to overcook if it was placed too early). Kelp strips could also be added. The novel "Devour the Starry Sky 2: Land of Origin" is equally exciting. Everyone is welcome to click and read it!
The cooking method of home-cooked cakes
The following are the cooking methods of several home-cooked pancakes: ** 1. How to make ordinary home-cooked pancakes ** 1. ** Prepare materials ** - 500 grams of flour, 5 grams of edible salt, 160 grams of boiled water, 160 grams of cold water, 30 grams of fine cornflour, 3 grams of salt for the pastry, and 50 grams of hot oil for the pastry. 2. ** Making dough ** - He put 500 grams of ordinary flour in the basin, added 5 grams of edible salt, and stirred well. Then, he added 160 grams of boiling water into the flour in small amounts and stirred it into flour. Then, he poured 160 grams of cold water and continued to stir until there was no dry flour. Then, he kneaded it into a dough, covered it and let it relax for 10 minutes. He kneaded it into a smooth dough again, applied a thin layer of oil on the surface, and put it into a fresh-keeping bag to wake up for 30 minutes. 3. ** Making pastries ** - Add 30 grams of fine cornflour and 3 grams of salt into the bowl, pour 50 grams of hot oil into it, and stir it into a thin pastry. 4. ** Shaping and Pyrotyping ** - The sobered noodles were taken out and placed on a chopping board sprinkled with dry flour to prevent them from sticking. After sorting them into a circle, they were divided into four portions. Knead each portion into a smooth dough, cover it with a preservation bag, and let it rest for 5 minutes. He took a piece of dough and pressed it flat to roll it into a round cake. When rolling, he sprinkled dry flour, poured it over the pastry, and baked it. ** 2. Another cooking method for home-cooked pancakes ** 1. ** Prepare materials ** - 300 grams of flour, 5 grams of sugar, 120 grams of boiling water, 120 grams of cold water, two spoonfuls of flour and one spoonful of oil for making the pastry. 2. ** Making dough ** - First, he poured the flour into a basin, added white sugar, poured 120 grams of boiling water, and stirred it. Then, he poured 120 grams of cold water, stirred it into a dough, and rubbed it on the dough mat for two minutes. Spray some oil and arrange it into long strips. Divide it into three portions and knead it into a round shape. Spray a layer of oil and cover it with plastic wrap for 40 minutes. 3. ** Making pastry and plastic baking ** - The pastry was made in the ratio of two spoonfuls of flour and one spoonful of oil. He rolled out the dough, spread the pastry evenly, cut it at the radius, rolled it up from one side, pinched the joint and the mouth of the agent, pressed the small end up flat, and rolled it into a cake (both sides had to be rolled). He placed it in a pre-heated pot, sprayed oil to lock the moisture, and baked it over medium heat (note that the time could not be too long, or it would become hard). ** 3. Traditional home-cooked cake cooking method ** 1. ** Prepare materials ** - 500 grams of white flour, 300 grams of water, 100 grams of cooking oil, 5 grams of refined salt. 2. ** Production process ** - He poured the white flour into a basin, added water and stirred it up (hot water was used all year round), stirred it with a stick, placed it on the chopping board, and kneaded it slightly. Then, he pulled out 10 agents, rolled them out one by one with a rolling pin, brushed with oil, sprinkled with refined salt, and rolled them up. Then, he rolled them into a large round cake with a diameter of about 12 cm, brushed oil on both sides, and turned them into golden yellow on a griddle. ** 4. How to make half-hot noodles home-cooked cake ** 1. ** Prepare materials ** - 300 grams of normal flour, 100 grams of hot water, 100 grams of cold water, 1 gram of salt, and 20 grams of oil. 2. ** Making dough ** - Add 1 gram of salt to the flour and stir evenly. Divide the flour between chopsticks. Mix half of it evenly with hot water at about 90 degrees Celsius (the temperature of boiling water after two minutes), and mix the other half evenly with cold water. Then knead it into a dough. The novel "Winter in Hokkaido" is equally exciting. Everyone is welcome to click and read it!
Mung bean soup cooking method, home-cooked method
There were many ways to make green bean soup. He could summarize several common methods. First, the green beans needed to be washed and soaked for a period of time, usually 1-3 hours. Then, he put the green beans into the pot, added an appropriate amount of water and sugar, and boiled them on high heat for 15-40 minutes until the green beans bloomed and the soup became thick. Finally, according to personal taste, you can add rock sugar or white sugar to taste. Mung bean soup could be drunk hot or placed in the refrigerator and taken at any time. In general, the cooking method of green bean soup was easy to learn and could be adjusted according to personal tastes and preferences.
The cooking method of Jianyang mutton soup is a home-cooked method
The following is a home-cooked recipe for Jianyang mutton soup: 1. "Food preparation: Prepare 2500 grams of mutton, 1000 grams of bones, 20 pieces of pepper, 1 piece of ginger, 2 pieces of carp, 3 pieces of white Kou, 3 pieces of Amomum villosum, 3 pieces of Sansai, 100 grams of sheep oil, appropriate amount of chicken essence, appropriate amount of gourmet powder, appropriate amount of jujube, Chinese wolfberries, and onions. You can also prepare side dishes such as white radish. In addition, prepare spices such as hawthorn, tsaoko, fragrant leaves, star anise, ginger, sand ginger, and dried orange peel (if there are not so many spices, at least prepare star anise, pepper, and dried orange peel to suppress the smell of mutton). Pack the spices in empty tea bags or gauze. For dipping, prepare white fermented bean curd, cut coriander into small pieces, and cut two chaste strips into powder. 2. Treatment of mutton: Cut the mutton into large pieces, soak it for 3 hours to remove the blood, wash it clean, and then blanch it in cold water to remove the blood foam. Then, wash it clean with warm water. 3. Dealing with Crucian Carp: After the Crucian Carp is cleaned, apply a little salt to prevent it from sticking to the pot. Add vegetable oil and pork oil to fry the fish in the pot. Then, put Amomum villosum, White Kou, Sansai, Ginger, and the fried Crucian Carp into a bag and tie it tightly. 4. Boil the soup: Put the bag containing the Crucian Carp and other ingredients into a pot of boiling water and boil it for 20 minutes on high heat until the soup turns white. Add the mutton and bones that have been blanched in water and cook it for about an hour on low heat. Then scoop it up and let it cool. 5. Slicing: After cooling, cut the mutton as thick as possible. 6. Finally, cooking: When it's time to eat, add vegetable oil and sheep oil into the pot. After it's heated, add ginger slices and mutton to stir-fry. When the oil is slightly spat out, add the boiled mutton soup and boil it for 5 minutes. Then add salt, chicken essence, gourmet powder, pepper to season. Add an appropriate amount of jujube, wolfberries, onions, and also white radish to enrich the dishes. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!