fish-flavored Recipe

fish-flavored eggplant

fish-flavored eggplant

GracieJohnson

When I first graduated and learned to cook, the first recipe I bought was the Sichuan cuisine series, and the first one I learned to cook was also fish-flavored eggplant, which was very good for rice. However, the book says to fry the eggplant first to make it more soft and delicious. However, the amount of oil was too much, so I improved it and marinated it with salt for a while. The eggplant made in this way was still soft, glutinous and delicious, and it served well with rice. If you want to eat Sichuan cuisine but are afraid of oil, you can try it.
Fish-flavored horned melon

Fish-flavored horned melon

ErwinKunde

Among the many flavors, fish flavor is the most representative of Sichuan cuisine. Fish-flavor dishes use Pi County bean paste and fish chili pickled pepper as the main seasonings. They can produce a taste of cooking fish during cooking. This flavor has a decisive position in Chinese cooking. <br />Fish aroma mainly comes from various spicy, sour, sweet, sweet and sour, sweet and sour, salty and fresh ingredients. <br />As an aspect of seasoning, when fish aroma is used, the flavor reflected in the dishes is also different due to the different regions used. The taste is mainly reflected in: salty, sweet, sour and spicy, and rich aroma of onions, ginger and garlic; Due to the needs of different dishes, it is also fragrant and refreshing. <br /><br />Horned melon: Also called zucchini. It is one of the most common and common vegetables in daily life, and there are many ways to do it. Prepare a fish-flavored dish today---[Fish-flavored Corner Melon]<br /><br />[Fish-flavored Corner Melon] is a delicacy prepared using the above seasoning methods and combining the customary flavors of the north. <br />Its characteristics are: rich fish aroma, soft color and non-greasy taste, and it is a delicacy to go with rice and drink.
fish-flavored pork

fish-flavored pork

MarcelinaAuer

"Fish-flavored shredded pork" is one of the representative dishes of Sichuan cuisine, and it is also a must-take dish for chef apprentices when advancing. "Fish-flavored shredded pork" may seem simple, but it actually requires skill! The key is that the taste of "fish flavor" must be strong. No matter how beautifully you stir-fry, the fish flavor is not outstanding, and it is still a failed dish. <br />To stir-fry the fish-flavored taste, the first thing to do is to blend the fish-flavored juice. The proportion of seasoning is only a matter of intensity, but you must remember which seasoning to use to stir-fry the fish-flavored taste. Some friends stir-fry this dish that seems very red and tempting, but when it tastes in their mouths, it only gives people the feeling of "spicy", and there is no other taste after tasting it! That must not be called fish-flavored shredded pork, at best it can be called spicy fried shredded pork, hehe! <br />The ingredients for "fish-flavored shredded pork" are very simple. In fact, the preparation is also very particular. First of all, onions, ginger and garlic are indispensable. The proportion of sweet and sour must be well controlled. Pickled pepper sauce and hot sauce should be added according to the number of ingredients. As long as these are mastered well, the flavor of fish will naturally be prominent. <br />Every time I stir-fry shredded pork with fish-flavored flavor, the taste is not very strong. If I eat too spicy in the north, it will easily get angry, but I like spicy food very much, so I just need to satisfy my cravings every time, haha! The regions are different, so the taste should be reduced a little, especially the amount of chili should be slightly smaller, so that friends can taste the fish-flavored taste. The production at home is not very strict. This family version of "fish-flavored shredded pork" is specific as follows;
Squid roll

Squid roll

BrianBailey

Sister knew that I was a greedy cat. She gave me a big bag of dried squid. After being so excited, she started to make it! <br />In fact, soaking squid is not a waste at all. It's done once every morning and evening. Just stir with two steel spoonfuls of baking soda powder with water each time and change the water.<br /> It just takes about three days, so I can rest assured that I can soak my hair myself! <br />When the meat is spread and washed clean, it will be time to use a cut flower knife! <br />My daughter-in-law loved to eat this dish I cooked most before going abroad, so she practiced her knife skills well. If you have time, come and try it!