Pan-fried sea fish

RoselynO'Keefe

Marine fish are very popular in my family. My mother loves everything without fish. It doesn't matter if there is no food when eating every day. The most important thing is that there is no fish... The fish I fry at home does not put any ingredients in it. I only add some soy sauce to enhance the flavor before starting the pan, mainly to serve with porridge the next day... Since I only know how to say the fish in my hometown dialect, but I don't know how to say it in Mandarin, I'll call it a deep-sea fish.

Pan-fried flat fish

SelinaOrn

Flat fish, scientific name pomfret, is a fish with a flat body. It also has the nutritional characteristics of marine fish: it is rich in high protein, unsaturated fatty acids and a variety of trace elements.

Yangzhou fried rice

ArnoldoKlocko

Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally circulated among the people. It is said that it originated from the crushed gold rice that Yang Su, Duke of Yue in the Sui Dynasty, loved to eat, namely egg fried rice. When Emperor Yang of the Sui Dynasty inspected Jiangdu (present-day Yangzhou), he also introduced egg fried rice to Yangzhou. Later, after successive chefs and altar masters gradually innovated, he gently integrated the Huaiyang cuisine with the characteristics of "rigorous selection of materials, exquisite production, meticulous processing, emphasis on color matching, and original flavor", and eventually developed into a famous staple food with Huaiyang flavor. <br />Yangzhou's egg fried rice has different flavors and varieties, including "clear egg fried rice","golden wrapped silver egg fried rice","crescent egg fried rice","shrimp egg fried rice","ham egg fried rice","three delicacies egg fried rice","mixed egg fried rice" and so on. <br />This fried rice is bright in color, colorful, loose grains of rice and fragrant in taste.

Steamed sea fish

LincolnHudson

Ingredients: coriander,marine fish,onion,Jiang

Fish-flavored eggplant strips

KirkMitchell

Fish-flavored eggplant strips: [Cuisine] Zhejiang cuisine<br /> [Characteristics] The color is red, spicy and refreshing, soft and moist, and suitable for fresh and salty.

Rice cake with small yellow croaker

RachaelProhaska

This is a home-cooked dish that Ningbo people love and often cook. Students who like it can try it! After the rice cakes absorb the soup, they taste more waxy and delicious! You can also replace the rice cake with tofu, which will be as smooth and delicious!

Mingmu chrysanthemum fish

JaydaJacobi

Mingmu Chrysanthemum Fish--is a long-standing and well-known home-cooked dish in Zhejiang cuisine. The recipe comes from the Song Dynasty's "Jin Eshan Fang Medicine Record". The word "Mingmu" is the effect of this dish. Traditional Chinese medicine believes that fish can improve eyesight. Chrysanthemum comes from the light yellow color of fried fish, which also indicates that its shape is very similar to chrysanthemum due to the knife. <br />This dish pays attention to knife techniques and has unique cooking. The finished vegetables are bright in color and delicious in taste. The skin is sweet and sour and crisp, and the meat is fragrant and tender.

Home-cooked eggplant

ShannonThompson

Speaking of which, I had been sleeping in the refrigerator for almost a week. When I picked it up at night, the skin was a little wrinkled. After cutting it open and taking a look, the inside was still very good, so I quickly burned them and ate them. Prices are so high, we should pay attention to economy, right? <br />Speaking of saving, I think of a familiar voice that I can hear every day when I go to the vegetable market to buy groceries: "My family has a lot of wealth, but I still need to be careful." This is a small stall shouting every day, introducing him to cheap and cost-effective things. In fact, the truth is really real, right?

Fish-flavored tofu

MattieSporer

Fish-flavored tofu is a famous product in Hunan cuisine, one of the eight major cuisines in my country. The main ingredient is fried with tofu and the auxiliary salt fish. It is characterized by crispy outside and hollow inside, strong fish aroma, golden color, fish aroma and delicious. It is deeply loved by many diners.

Carp hibiscus

IsaiTillman

Hibiscus crucian carp is steamed with fish and egg white. It tastes tender and dissolves immediately after the mouth. It is a famous traditional dish in Hunan.