Five fragrances of saffron
By VicentaLakin
The simple way in which household “smoke” foods is actually combined with “blast” and “cryl” to produce foods of the same flavor as smoked foods. Step 1: Blast. This is the principle of providing rapid permeability for the next pickle, on the one hand, in order to fertilize the food and, on the other hand, partially dehydrate the food through high-temperature blasts. Step two, pickled. Put the fried food in the pre-cooked sauce, so it tastes. The taste of sauce is very varied, whatever you like, it works. It is only necessary to boil, boil, and in a clean and waterless container, pickled food to ensure that it is stored for longer periods of time and of constant quality。
Recipe Recommendations
- hairtail art. 1
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce 2 tablespoons
- huadiao wine
- sugar 1 tablespoon
- salt 1 teaspoon
- qingshui 1 cup
- spiced powder 1 teaspoon
- liquor 1 teaspoon
- salty and fresh
- smoked
- an hour
- simple
Steps for Five fragrances of saffron
1
Bringing fish to head, tail, cutting their fins and cleaning up their internal organs; in particular, the blood under a thin film in the belly must be washed, which is the most gruesome; the white scales must be preserved with high nutritional value and not too heavy; and the segments must be cut in order to add wine and onions for more than 30 minutes
2
(b) Preparing pickled juices for pickled fish: soy sauce, hawks, sugar, salt, fragrances in the bowls, all of which are mixed into the sauce
3
I'll be back with the ginger cutters
4
Pick up a frying pan, bring down a little peanut oil, blasting onion ginger, pouring into the sauce, burning open
5
Add an appropriate amount of clean water, burn it again, and boil it for five minutes
6
Add wine; turn off the fire. Put it in the bowl
7
(b) A rounded fish, evenly covered with dry powder (both flour and starch) and twitched and redundant dry powder
8
(a) A boiler of oil to be released to the surface of gold when the temperature is 6 or 7 hot
9
Use kitchen paper to extract excess grease
10
You can eat it while it's hot。
11
Of course, the longer the pickle, the better it tastes. Do more. Put it in the fridge and eat。Five fragrances of saffron Make Tips
1. There is no problem if you eat it within a week. After more than a week, you should take it out and heat it to boiling with the fish for more than three minutes. After cooling, you can continue to store it in cold storage.
2. You can do the same for other fish and meat, but don't put fish and meat together, it will taste! Fish is the best!
3. I made three hairtails at a time. The above materials are the amount of one hairtail. If you make too many, please double as needed.
4. The fresher fish, the better the taste!
2. You can do the same for other fish and meat, but don't put fish and meat together, it will taste! Fish is the best!
3. I made three hairtails at a time. The above materials are the amount of one hairtail. If you make too many, please double as needed.
4. The fresher fish, the better the taste!