[Eat Second Perch]"Fried Scallion Perch Slices in Sauce"+(Garlic sprouts, radish and Perch Soup)(Creative name on April 28)
1. Introduction to the cooking method of "Fried Scallion and Perch Slices in Sauce":
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;
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;
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.
Features:
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.
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.
2. Introduction to the cooking method of "Garlic sprouts, radish and perch soup":
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;
2. After the soup is boiled white, add the white radish and simmer on slow fire to make the white radish crispy;
3. After the white radish is stewed and crispy, add garlic leaves and mix well to season, and then serve the pot.
Features:
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;
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;
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.
Sauteed sea bass slices with green onion in sauce
Recipe Recommendations
- fishtail appropriate amount
- green pepper 50g
- starch a little
- shredded white radish 200g
- olive oil 25ml
- qingshui 1500ml
- white rice a bowl
- green onions 350g
- salt Follow your taste
- pepper 3g
- cooking wine 5ml
- white granulated sugar Follow your taste
- Jiang 1 tablet
Steps for Sauteed sea bass slices with green onion in sauce
1
Processing of perch: After washing the perch, use a knife to remove it from the fish tail and cut the fish slices to the head along the fish vertebrae.
2
Cut off the fish with an oblique knife on the gills of the fish head.
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Picture of the perch slices after the fish meat is placed. 4. After dividing the fish bones with a knife, break the fish head.
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Configuration of ingredients for "Garlic sprouts, radish and Perch Soup": Gather the processed perch bones and use them as ingredients for fish soup.
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Wash and shred the white radish and use it as an ingredient in fish soup.
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Wash the garlic leaves and cut them into small pieces about 1 cm and use them as ingredients for fish soup.
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Place the processed fish soup ingredients on the side dish for later use.
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Treatment of bass meat: After gathering the bass meat, dry it dry.
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If you can't eat it at one time, you can put it into a fresh-keeping bag in time and freeze it in the refrigerator.
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Composition of the ingredients for "Fried Scallion and Perch Slices in Sauce": Place the surface of the dried perch meat down and place it on the chopping board.
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Use the knife to form a constant angle and slice off the evenly thick fish slices.
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Lay the fish slices under the slices neatly for inspection and inspection of the quality of the fish.
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After the quality of the fish is confirmed, add onions, ginger, salt, pepper, cooking wine and starch.
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Pour the bass slices into appropriate amount of water, grasp them with your hands, and batter them for about 10 minutes.
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Select the white part of the green onions from the thick, crisp and tender individuals and wash them with clean water.
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Use a knife to cut the green onions into evenly sized oblique knife pieces.
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Wash the green peppers and cut them into eye blocks.
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Place the processed ingredients on the side dish for later use.
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"Sauce fried sea bass slices" cooking: pan drizzle oil into low-temperature ginger slices stir-fry incense, and then, add the slurry system of good fish.
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After the bass is put into the pan, use a spatula to split the fish slices at low oil temperature.
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Stir fry slowly over low heat, and stir fry the fish slices until they change color.
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Place the smooth fried fish slices on a plate and use.
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Add appropriate amount of 'onion companion bean paste' into the crude oil pan.
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Stir fry the bean paste over low heat and low oil temperature until fragrant, and pour in appropriate water.
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When the sauce is strong, add green peppers and ingredients and stir-fry.
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After stir-frying the ingredients in the pan for a while, pour in appropriate amount of soy sauce, white sugar and water (Note: If used as a rice bowl, you can have a little more water).
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When the ingredients are delicious and fragrant, add the fish slices.
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After the fish slices are added, stir fry slightly over high heat in time, season, and thicken, before serving on a plate.
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Picture 1 of the finished product of "Fried Scallion and Perch Slices in Sauce".
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Picture 2 of the finished product of "Fried Scallion and Perch Slices in Sauce".
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Picture 3 of the finished product of "Fried Scallion and Perch Slices in Sauce".
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Picture of the finished product of "Fried Scallion and Perch Slices in Sauce".
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The finished product of "Sauteed Scallion Perch Slices in Sauce" is poured on white rice to become the finished product of "Sauteed Scallion Perch Slices in Sauce" covered rice.
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Cooking method for "Garlic sprouts, radish and bass soup": Cut into processed and configured ingredients for later use.
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Pour oil on the pan, add ginger slices, and stir-fry over slow fire until fragrant.
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Add bass bones and spray with cooking wine.
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Fry the fish bones of the bass until they change color, and the surface is slightly thinly shelled.
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Add enough water at one time. (The amount of clean water should be greater than about 20% of the finished product quantity)
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After covering the pot, heat the soup white over high heat.
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After the soup is boiled white, add appropriate amount of fine salt to taste slightly.
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Season the soup with salt, add shredded white radish.
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Cover the lid and bring to a boil over high heat, then turn to slow fire to simmer the shredded white radish.
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After the shredded white radish is stewed and crispy, add pepper to taste and cook briefly.
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When the soup tastes strong, add garlic leaves.
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After adding the garlic leaves, mix the garlic leaves well, wait for the soup to tumble slightly, season and serve out of the pan.
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Picture 1 of the finished product of "Garlic sprouts, radish and perch soup".
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Picture 2 of the finished product of "Garlic sprouts, radish and perch soup".
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Picture of the finished product of "Garlic sprouts, radish and perch soup".
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[World Cuisine]--"Fried Scallion and Perch Slices in Sauce"+"White Rice"+"Garlic Sauces, Radish and Perch Soup"= a delicious river meal with full color, aroma and nutrition.
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"Garlic sprouts, radish and perch soup"
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"Sauted Scallion and Perch Slices in Sauce"+"White Rice"="Sauted Scallion and Perch Slices in Sauce"