Snow pickle, soyfish
By VicentaLakin
Me and the carrots love snowseeds, but they're either too salty or smelly. This time, Mom made her own snow dish, and there were no such problems. Just like a frozen seafish in the fridge. And then when it's boiled, there's some silk. And it turns out, fresh eyebrows are so big that carrots are almost round. It'll taste better if you buy fresh yellow fish
Recipe Recommendations
- Spanish mackerel a
- edamame appropriate amount
- potherb mustard appropriate amount
- Green and red pepper a little
- Jiang two pieces
- shallots 2 to 3 roots
- bamboo shoots appropriate amount
- yellow wine 5ml
- edible oil a little
- sugar 5g
- sesame oil few drops of
- salty and fresh
- simmer
- half an hour
- simple
Steps for Snow pickle, soyfish
1
Preparation of materials
2
Seafish wash and cut. Kang Chess. Cream pepper slash. (a) Separated from green onion, cut in length and in small circles
3
In the pot, a proper amount of edible oil shall be put into the hot pot, a portion of the cyanide shall be put into it, and after a little fragrance shall be made out of it, snow and beans shall be added to it, red peppers shall be rounded up, and a spare shall be made up for a while
4
(b) Cleaning the pot, re-loading it with a little oil, heating it with a big fire, burning it and putting it into the shoals
5
(b) After cooking on both sides, add yellow wine along the side of the pot, and put the remaining gingers, onions, a proper amount of hot water, after the fire has boiled, to continue cooking for a few minutes, until the soup is white
6
Join the snowbread bean before it's handled, the red pepper ring. This step should be added if you want to add silk
7
When boiled, sugar, light fire, lids, 20-25 minutes of cooking and drops of perfume in front of the pot
8
You can eat it if you want to salt it, you can put it out, you can put it on green。Snow pickle, soyfish Make Tips
1. Lightly stir-fry the pickled greens and edamame to make them more fragrant. If you want a better flavor, you can use lard to fry the fish and cook the vegetables;
2. If using store-bought pickled greens, wash them several times beforehand and squeeze out the water to remove excess salt and any unpleasant odors;
3. When frying the fish, make sure the pan is hot and the heat is high; flip the fish only after one side has changed color;
4. To make the fish soup milky white, add hot water and bring it to a boil over high heat, which allows the protein to dissolve into the broth;
5. Adding a little sugar can effectively bring out the savory flavor.