[Eat Second Perch]"Fried Scallion Perch Slices in Sauce"+(Garlic sprouts, radish and Perch Soup)(Creative name on April 28)<br /> 1. Introduction to the cooking method of "Fried Scallion and Perch Slices in Sauce":<br /> 1. Wash the bass, cut the fish under the blade, and cut it into fish slices. Add chopped green onion and ginger, pepper powder, fine salt, cooking wine and appropriate amount of dry starch paste and make for about 10 minutes;<br /> 2. Pour oil on the pan, add ginger slices and stir-fry until fragrant. Add the perch slices and stir fry until they change color. Take out for later use;<br /> 3. Add the onion companion bean paste in the oil pan and stir-fry until fragrant with slow fire, then add the green onions and stir-fry for a few times, pour in a proper amount of soy sauce, water, stir and stir for a while, and finally add the bass slices, stir fry, collect the sauce, season, and serve on the plate. <br />Features:<br /> 1. Operation with low carbon, low oil temperature, and no smoke. The ingredients are ordinary, the ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate, smooth and peaceful. <br />2. The dishes are bright in color, with the aroma of green onions to remove the fishy smell, and the aroma is overflowing. The meat is delicate, tender and smooth, appetizing and refreshing. The taste is rich and subtle, and it is rich in nutrients. <br />2. Introduction to the cooking method of "Garlic sprouts, radish and perch soup":<br /> 1. Wash the bass and remove the fish with a blade. Cut the fish bones into inches. After frying, add enough water, cover the lid and heat the soup white;<br /> 2. After the soup is boiled white, add the white radish and simmer on slow fire to make the white radish crispy;<br /> 3. After the white radish is stewed and crispy, add garlic leaves and mix well to season, and then serve the pot. <br />Features:<br /> 1.[Autumn and Winter Green Shield]---"Garlic sprouts, radish and Perch Soup" is creative based on the diet of his military career in Beijing. The ingredients of the dishes are processed perch slices, and the remaining fish bones are the base of the soup. Cooking is simple, fresh and delicious. The taste is strong, fresh and fat, nutritious and healthy, the dishes are natural, affordable, and close to people's lives;<br /> 2. The ingredients are reasonably configured, the nutrition is balanced, the production is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;<br /> 3.[Autumn and Winter Green Shield]--"Garlic sprouts, radish and perch soup" is eaten during the high incidence of epidemic diseases in autumn and winter to prevent and reduce the chance of infection with epidemic infectious diseases.
[Autumn and Winter Green Shield]---"Garlic sprouts, radish and perch soup"(creatively named on November 28)<br />[Autumn and Winter Green Shield] dishes are designed to use extremely common green root vegetables when the autumn and winter seasons change, when the high incidence of epidemic infectious diseases such as red eye disease, hands, mouth and feet, influenza, cerebral flow, mumps, chickenpox, measles, etc., and are creative as the "Gourmet Green Health Shield" series of dishes to prevent infectious diseases such as influenza and enteritis in autumn and winter. <br />Introduction to cooking methods:<br /> 1. Wash the bass and remove the fish with a blade. Cut the fish bones into inches. After frying, add enough water, cover the lid and heat the soup white;<br /> 2. After the soup is boiled white, add the white radish and simmer on slow fire to make the white radish crispy;<br /> 3. After the white radish is stewed and crispy, add garlic leaves and mix well to season, and then serve the pot. <br />Features:<br /> 1.[Autumn and Winter Green Shield]---"Garlic sprouts, radish and Perch Soup" is creative based on the diet of his military career in Beijing. The ingredients of the dishes are processed perch slices, and the remaining fish bones are the base of the soup. Cooking is simple, fresh and delicious. The taste is strong, fresh and fat, nutritious and healthy, the dishes are natural, affordable, and close to people's lives;<br /> 2. The ingredients are reasonably configured, the nutrition is balanced, the production is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;<br /> 3.[Autumn and Winter Green Shield]--"Garlic sprouts, radish and perch soup" is eaten during the high incidence of epidemic diseases in autumn and winter to prevent and reduce the chance of infection with epidemic infectious diseases.
