[How to burn tamari]_tamari _how to burn _how to burn

[How to burn tamari]_tamari _how to burn _how to burn

The meat is very delicate and nutritious, and there are many ways to prepare it, especially the braised braised fish. The braised braised fish is really too tasty. Friends who like to eat braised fish can learn the following practices.

First, home-made grilled scallops Ingredients: 700 scallops Seasoning: 20 grams of rice wine, 15 grams of soy sauce, 30 grams of rice vinegar, 15 grams of sugar, 2 grams of salt, 2 star anise, pepper sauce, green onion, ginger and garlic, one egg,A small amount of flour starch method 1, clean the fish, cut into sections, first with a small amount of rice wine and salt, then beat an egg and mix well, then put an appropriate amount of flour and starch and mix until sticky, marinate for a while, use only one flour and starchYou can also pour the oil in the wok and fry it. Fry the fish in the wok over high heat until both sides are browned. 3, pour off the remaining oil in the pot, and then put in the new oil.Add star anise and peppercorns 4, put fried fried fish 5, and pour soy sauce, vinegar and rice wine to smelt the aroma, then add hot water, sugar and salt, and burn for 10 minutes on medium heat.Braised braised fish with fish 400g bamboo shoots 25g chives 1 ginger 1 small garlic 6 cloves edible oil 500g (actual consumption 50g) soy sauce 3 tsp cooking wine large spoon vinaigrette 3g refined salt 3g monosodium glutamate 1.

5 grams of practice 1.

Wash and kill the fish, draw a flower knife on both sides of the fish, and put them on an oiled plate; wash and shred the pepper; wash and slice the ginger; wash the onion, cut one, and cut the other two into green onions;2.

Pour cooking wine, fish sauce, lard, and pepper into a plate, add onion knots, ginger, and steam for 10 minutes; 3.

After the fish is steamed, remove it, remove the shallots, ginger, and sprinkle the shredded peppers and shallots on the fish; 4.

Heat sesame oil and cooking oil in a wok and drizzle over the fish.

Note that the fish is tender and salty.

If the fish is very fresh, you can also blanch the fish with boiling water and sauté it. The fish will be more tender and tender.

Three, braised scallops 500g, scallion 10g, ginger 10g, garlic 10g, 20 peppercorns, 4 star anise, 2 fragrant leaves, 1 tablespoon of cooking wine (15ml, 2 teaspoons of sugar (10g), salt 1Teaspoon (5g), 1 tablespoon (15ml) of soy sauce, starch method 1.

Prepare the materials, remove the head and tail of the fish, and spare 2 after the fish scales.

Wrap banded fish with starch 3.

After the oil in the pan is hot, fry the pan until golden brown, remove 4.

Put oil in a pan and pour onion, ginger, garlic, peppercorns, star anise, fragrant leaves 5.

Dive into fish 6.

Pour in seasoning and water and cook until the juice is dry.

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