Vacuate herring
By VicentaLakin
THE HERRING, ALSO KNOWN AS FLOWERS, BAFFLES, SLABS, RIBFISH, ETC., CONTAINS GOOD QUALITY PROTEINS, VITAMIN A, VITAMIN B, CALCIUM, IRON, ZINC, AND MANY OTHER NUTRIENTS, WHICH ARE YOUNG AND FIT FOR ALL. VAPOURING APHIDS: 1 SLUG, GINGER, ONION, PEPPER, SALT, EDIBLE OIL, LOW SALT AND BUTTER. COOKERS: RICE MULTI-PURPOSE ELECTRIC FIRE PANS。
Recipe Recommendations
- bass art. 1
- Jiang appropriate amount
- onion appropriate amount
- chilli appropriate amount
- refined salt appropriate amount
- edible oil appropriate amount
- low-salt soy sauce appropriate amount
Steps for Vacuate herring
1
Swords on both sides of the fish, usually at around 700 grams, are replaced by knives, if not cut in the middle, by a single stroke into the fish meat; if first cooking is done, they can also be drawn from the middle or from the belly of the fish; and the blades are replaced by a fur-painted protection。
2
Creaming, onion cutting, with a small amount of salt, one on both sides of the fish, five or six minutes of salt, for a maximum of 10 minutes, with no wine, too heavy, and with ginger and onions and salt。
3
Taking a fish plate, the fish plate can come out of the pot and put onions, ginger blades, fish bellys, and when the pot boils, the steam temperature is high. A friend who cooks for the first time, can take out the plate, put the ginger, onions, put the fish and put it back in the pot。
4
The boiler is filled with fresh water, and the boiler is prepared for steam, so that it can heat up quickly。
5
Vegetables are the steam produced using their boiling water as a heat medium, a cooking method that matures the food, a multi-purpose electric fire pan in the third stage, a high firepower, and a perfect steam fish。
6
Fill it up, it's eight minutes; it's usually a fire stove in a hotel or a big steam cabinet, and it's seven or eight minutes, and it's about 10 minutes, and when it's steamed, the water in the pan should not be too small and the fire should be high。
7
Some onions, red peppers, onions with onions and leaves, red peppers, not only can be added to the velvet, but the spicy spicy that comes out after the hot oil has fallen。
8
Water pours in the pot, with cooking oil。
9
When you put onions and peppers, you put low-salt raw sauce on top of hot oil。Vacuate herring Make Tips
One is to change the knife before steaming; the other is to make a pot with enough water and a high fire; the third is to pour out the water in the plate, if the pot is wide enough, with chopsticks ready enough, and to avoid contact with the evaporated soup, which affects the taste of fish; the third is to add three silks, which must not be less red pepper, and which is not less accelerant than ginger; and the fourth is to have hot oil pouring on three threads, the oil warmth is enough, and the last time the onion is added。