Ingredients: chicken essence,salt,sauerkraut,bean sprouts,grass carp,ginger slices,pepper,cooking wine,broth,sugar,cornflour,dried chili,garlic,egg
Well, I have to admit, I am really angry. Although he has always been using the slogan of fighting poison with poison, there is no sign of increasing acne, but it has not decreased either. Dry mouth, smelly mouth when I wake up in the morning, and headaches when I exercise a lot... It was really angry. <br /><br />But even if I get angry, I still want to eat spicy food. On a hot day, eating spicy tofu pudding fish, sweating and drinking cold drinks, this feeling is simply unbelievable. <br /><br />The copycat version of tofu pudding fish made tonight didn't add bean paste or dried peppers. I just wanted to get through the addiction, but it was still surprisingly spicy. Coupled with the tenderness and smoothness of tender tofu, the smoothness of fish, and the crispy aroma of peanuts, the copycat is also very powerful!
Grass carp is rich in unsaturated fatty acids, which is conducive to blood circulation and is a good food for cardiovascular patients; grass carp is also rich in selenium. Regular consumption has anti-aging and beautifying effects, and it also has a certain effect on preventing and treating tumors; grass carp meat is tender but not greasy, and can appetizing and nourishing. <br />Boiled live fish once seemed to have become popular across the country overnight. No matter in small restaurants or large hotels, you will definitely be able to eat this delicious food that will never get tired of it. A large basin is full, making people feel so happy to eat!!! <br />In home production, there must be many people who wonder why I only follow the steps but can't make it fragrant. In fact, every dish and every step will have many small details that need to be paid attention to, so that the dishes produced will be fragrant and delicious. Boiled live fish is no exception. Today, I will share my experience with you. <br />1: The fishy smell of fish mainly comes from the black membrane and gills in the fish belly. Therefore, after the fish is killed and the scales are removed, the gills must be handled very cleanly. The black membrane in the fish belly must be completely removed and rinsed clean. <br />2: When frying the pepper and dried red peppers, cold the pan and oil, and slowly fry them over low heat until they have a fragrance. In this way, the color of the dried red peppers will be very red and bright. <br />3: It is best to add stock when cooking fish, rather than adding water. In this way, the fish cooked will be tender, smooth and delicious, and the soup will taste very good. The soup is very simple. Add a chicken rack to clean the pig bones or vertebrae, and blanch them with water. Add water and boil them over high heat, and then cook over low heat for about 2 hours. <br />4: When cooking this dish, you must use more oil than usual when cooking.
Characteristics: Crispy skin, soft and tender meat, golden color, rich and delicious taste, rich in nutrients, and has outstanding characteristics of some pharmacological effects. <br /><br />Grilled fish, a special dish originating in Wanzhou, Chongqing, has integrated three cooking techniques of salting, roasting and stewing during its spread, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan-style hot pot materials. It is a unique and nutritious flavor snack. <br /><br />Basic introduction: When it comes to grilled fish, what flashes in people's minds is often palm-sized live fish or dried fish, like a beef and mutton skewer.<br /> Put the samples directly on charcoal fire, add a little salt, pepper and other seasonings, roast and serve to eat. This year's popular Sichuan-style grilled fish is significantly different from traditional barbecue practices. It adopts the unique method of "roasting first and then stewing", which combines the essence of the two cooking techniques of roasting and stewing. It is said that the origin of Sichuan-style grilled fish came from Africa. An African native who caught fish roasted the fish for a long time before it was cooked. He added the fish to the soup and seasonings and ate it and found that it was more delicious than ever before. Since then, this delicacy has been born. The grilled fish has been passed down for more than a thousand years. <br /><br />Origin of grilled fish: During the late Qing Dynasty, an intelligent woman emerged among the descendants of Chongqing's famous chef Ye Tianqi. Because the Ye family's cooking skills have always been passed down to boys but not girls. Therefore, she was only taught some home-cooked dishes to serve the daily meals of the family. However, her father only showed off the mountains and cooked vegetables during holidays. One Spring Festival, my father was sick in bed and couldn't go to the stove, so he ordered his daughter to cook some ordinary dishes to celebrate the New Year. Unexpectedly, his daughter actually made a sumptuous meal that shocked everyone. Among them, one is especially grilled over the fire and then stir-fried
Ingredients: chicken essence,salt,eggplant,grass carp,white sugar,balsamic vinegar,soy sauce,green onion,soy sauce,oyster sauce,qingshui,dry starch,dried red pepper,pepper powder,garlic cloves,ginger powder
