stir-fried belly crotch with tomato and cauliflower
By VicentaLakin
Recipe Recommendations
- bass belly crotch 1 payment
- cauliflower appropriate amount
- tomato appropriate amount
- green pepper appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- white granulated sugar appropriate amount
- starch appropriate amount
- cooking oil appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for stir-fried belly crotch with tomato and cauliflower
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1. Processing of ingredients: 1. Select the belly crotch of perch, cut it into small pieces with a knife, and add onion, ginger, salt, monosodium glutamate and cooking wine slurry to make for a while. 2. Wash the cauliflower and cut into pieces, wash the tomatoes and cut into pieces, and cut green peppers, onions and ginger into pieces. 3. Place the processed ingredients on the side dish for later use. Note: Query the processing method of perch belly and crotch [Gourmet's Knife Skills] My one-and-a-half trick-"Perch Anatomy and Application 1 #" diary. http://home.meishichina.com/space-174220-do-blog-id-331460.html
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2. Cooking methods: 1. Pour oil on the pan, stir-fry the onion and ginger until fragrant, and coat the green pepper with oil.
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2. Put the tomatoes into the pan and stir-fry over low heat.
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3. Stir fry the tomatoes over low heat to produce red oil, and take out the tomatoes for later use.
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4. Serve the oiled green peppers with the stir-fried tomatoes for later use.
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5. Add cauliflower and appropriate amount of salt to the original pan and stir fry for a while.
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6. Add appropriate amount of water and stir well.
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7. Cover the pot and bring to the boil over high heat and turn to low heat to cook the cauliflower until it is seventy ripe.
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8. When the cauliflower is ripe, add the belly of the bass and appropriate amount of cooking wine.
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9. Stir fry the bass belly and crotch slightly well.
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10. Cover the lid and simmer the bass over medium heat until medium cooked.
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11. When the bass belly and crotch are 80% cooked, add tomatoes and green peppers and stir fry slightly.
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12. Finally add appropriate amount of white sugar, pepper, and monosodium glutamate to taste and thicken. Serve.
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[Gourmet's Gourmet Secret Knife Technique] My one-and-a-half style "Anatomy and Application of Perch 1 #"-the finished dish map of "Fried Tripe with Tomato and Cauliflower", which is the fourth food for perch.
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Note: [Knife Skills of Gourmet Cheats] My one-and-a-half style "Perch Anatomy and Application 1 #" Cooking Method of Eating More Perch for One Fish will be continuously edited into a diary or uploaded into a recipe. Please pay attention, thank you!stir-fried belly crotch with tomato and cauliflower Make Tips
Note: Query the nutritional value of perch and the method of eating more fish and processing tenderloin.[Gourmet's Gourmet Secret Knife] My one-and-a-half trick-"Perch Anatomy and Application 1 #" diary.
http://home.meishichina.com/space-174220-do-blog-id-331460.html