Scrambled scrawny scab
By VicentaLakin
THE HERRING CONTAINS NUTRIENTS SUCH AS PROTEINS, FATS AND CARBOHYDRATES, AS WELL AS VITAMIN B2, SOOT ACID AND TRACE VITAMIN B1, PHOSPHORUS AND IRON. APHIDS CAN PROVIDE FOR LIVER AND KIDNEYS, SPLEEN STOMACHS, SCINTILLATION AND COUGH, AND CAN HAVE A GOOD EFFECT ON PEOPLE WITH LIVER AND KIDNEY DEFICIENCIES. THEY CAN ALSO TREAT FOETAL DISORDERS AND POST-PARTUM BREAST CONDITIONS. MOTHER-TO-MOTHER AND POST-PARTUM WOMEN EAT THE HERRING, WHICH CAN EITHER SUPPLEMENT THEM OR CAUSE OVERNUTRITION AND OBESITY. IN ADDITION, THERE ARE MORE COPPER ELEMENTS IN HERRING BLOOD, WHICH IS AN INDISPENSABLE MINERAL FOR MAINTAINING THE NORMAL FUNCTIONING OF THE HUMAN NERVOUS SYSTEM AND PARTICIPATING IN THE KEY ENZYME FUNCTION OF METABOLISM OF SEVERAL SUBSTANCES。
Recipe Recommendations
- bass 450g
- Flammulina velutipes 300g
- Jiang appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- coriander appropriate amount
- Thai peppers appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- fragrant rice wine appropriate amount
- Yongchuan douchi appropriate amount
- edible oil appropriate amount
- Lee Kum Kee Steamed Fish and Soy Sauce appropriate amount
- salt small amount
Steps for Scrambled scrawny scab
1
When you buy fish, you tell the fish owner you need to steam fish, and I'm used to cutting a hole in my back, and then scratching it on the fish, like a picture. When the fish came back, they were washed, made with rice for 10 minutes, and after 10 minutes the excess wine and water were poured out。2
The pickled fish are prepared to smash a garlic and five ginger, and the appropriate Thai chili (and millet spicy as well) is made into a piece of white. Once the fish is rinsed out of the excess of wine and water, the whole body, including the inside, is covered with edible oil. It then lays a little bit of the chili onion on board, and then continues to stuff it in the belly of the fish, with a bit of chili onion in the surface cut. The membrane is wrapped in a freezer for 20 minutes。3
And the pickles are ready with the ginger onion peppers。4
Then prepare the proper amount of oil to be poured into the pot, the pepper cooler to be poured into the pot, the fire for five minutes, and then continue to pour the ginger garlic, the dry pepper, the beans in the pot, the fire for eight minutes, the fire for five minutes and the fire for two minutes。5
The gravy is so swollen in the bowl that it can add a little salt at this stage。6
When the fish is salted up to 10 minutes later, the steaming pot is filled with a quantity of fresh water, and it's evaporated in the steam closet, waiting for the water to turn open, the time for fish to pick up, and a small amount of salt is spilled around the fish and the plate. At this point, it is possible to prepare for a pre-prepared boiler for about half a minute, after four minutes of evaporation, the fish to boil up the fish, and to pour out the excess water, and then lay them around the fish. Then we'll put a small amount of salt on fish, put a little bit of steamed fish oil on the fish, and then we'll put it on the steam pot for three minutes, then we'll put it on fire for two minutes, then we'll move it out of the stove, and we'll freeze it for three minutes, and the fish will be green. Move7
Reminds me that when the fish drops into the steam pan twice, the boiler boils hot oil, so that it can be watered as soon as the fish picks up the onion flowers. Up there, the scent comes out stronger, and then a little fragrance comes up, and a cheesy bouquet of chumps comes to the table, as shownScrambled scrawny scab Make Tips
The whole body of the pickles is oiled so that the fish will evaporate and the meat will be more fragrance. The juice must be slow. My fish is small, so it's only a little short, but if it's a little bigger, it'll take two or three minutes. Make sure the water's boiled