Mingmu chrysanthemum fish 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.
Tomato fillet [Tomato Fish Fillet] Zhejiang home-cooked dishes are colorful, sweet and sour, light and delicious!
West Lake vinegar fish West Lake Vinegar Fish is one of the most famous traditional dishes in Hangzhou. It is made by selecting fresh grass carp and killing them first. The heat requirements are very strict when cooking, and it can only be cooked just in three or four minutes. After cooking, pour on it with a smooth and oily layer of sweet and sour pectoral fins. The fish is tender and beautiful, with crab flavor, tender and sweet. The meat is unique. <br />West Lake vinegar fish is characterized by its bright red color, suitable for sour and sour, and exceptionally delicious.
Soft grass carp slices In middle school, I followed the school propaganda team to perform in a small fish village in Xiamen. After the performance, the fish people cooked dinner for us-boiled noodles with hairtail fish. This is the first time I have eaten fish boiled noodles. <br />Later, the "soft grass carp slices" we ate were actually fish mixed with noodles. Because of the addition of mushrooms and green peppers, the taste is even more fragrant. <br />Soft grass carp slices-a typical Fujian dish, both vegetables and rice, delicious!
Qixing Fish Ball Fish ball is one of the famous soup dishes in Fujian. It is made from fish meat, lean pork, and dried shrimp as the main raw materials. The snow-white fish balls the size of walnuts float on the steaming noodles, like stars scattered in the space. Therefore, overseas Chinese call it the "Seven Star Fish Ball". Fuzhou's "Seven Star Fish Ball" has the characteristics of white color, elasticity but not greasy, fragrant and loose filling, and clear, sweet and smooth taste. It has a long reputation.
rice fillet Generally, there are many dishes using rice dumplings in the south, but rice fillet is a traditional Beijing dish. The fish slices of this dish are soft, tender, delicious and delicious. <br /><br />This time, the middle section of the grass carp was used. The fish meat was thick and easy to organize. When slicing the fish slices, my hands were full of the fishy smell, so there was no photo taken in the middle
Stewed shredded fish with chicken Stewed shredded fish with chicken is a traditional and famous dish in Guangdong. Its characteristics are: the soup is thick, delicious, tender, smooth and crisp. <br /><br />Shredded chicken, shredded fish, and shredded mushrooms are mixed together and are extremely delicious. You don't need to add any flavoring, just add a little salt to make your eyebrows fresh!
South Scrambled Fish Fillet Ingredients: ketchup,salt,baking soda,grass carp,eggs,water starch,white sugar,cooking wine,balsamic vinegar,starch
Chaoshan Kefan Ke rice is also the so-called fragrant rice. My husband said that the best food was made by my mother-in-law using a big stove. Authentic firewood stove. Because the fire is big, the pot is big, and the rice ripens quickly, it is also very fragrant. The best thing is the layer of crispy rice, which is fragrant with oil and sesame oil and crispy. However, the big stove only fires when it is necessary to cook four to five kilograms of rice in July every year. Usually, the gas stove at home is used for rice in both hands. Although the steps are exactly the same, the taste is still much worse. <br /><br />The characteristics of Ke rice are rich in aroma, and the aroma of lard is mixed with the aroma of the ingredients, giving endless aftertaste.
