Living a life is like tasting food, always after the smoke and fire of time, the sweetness will slowly brew, and the harvest always needs to be soaked with hard water, to steam, to boil, and will leave the nutrition of wisdom in the heart. Foodie Xiaobian is committed to recommending high-quality food to everyone, so that everyone can make food. Be diligent and thrifty, and do not waste food.
Steamed bamboo shoot shell fish
Ingredients: 1 bamboo shoot shell fish, appropriate amount of ginger, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of green onion
Slaughter the fish and wash them, put a few green onions on the plate, put the fish on top, and put some ginger shreds on top.
Steam the fish in a pot for eight minutes, remove the onion and ginger on top, and pour out the water from the dish of steamed fish.
Sprinkle some green onions, drizzle with soy sauce, heat up a spoonful of oil and drizzle on top.
Abalone sauce red skin radish
Ingredients: 2 carrots, 2 spoons of abalone juice, 1 spoonful of oyster sauce, a pinch of sugar, a pinch of green onion, a suitable amount of ginger
Wash the radish, peel and cut into large pieces, chop the green onion and ginger. Stir-fry the chives and ginger in oil and stir-fry in the radish pieces.
Add the abalone juice, add the oyster sauce, a little sugar and stir-fry well.
Add water (over radish) and bring to a boil over high heat, simmer over low heat for 40 minutes.
The soup is thick and the radish becomes transparent.
Fragrant stewed Fukushou fish
Ingredients: 1 piece of Fushou fish, 2 cloves of garlic, several slices of ginger, 1 teaspoon of salt, a pinch of sugar, a little rice wine, a little rice vinegar, 2 teaspoons of light soy sauce
Wash the fish, then cut into chunks and marinate with a pinch of salt. Finely chop the garlic, slice the ginger and sauté in a frying pan.
Pour some water into the pot and add salt, sugar, rice wine, rice vinegar and soy sauce.
After the soup has come to a boil, put in the fish cubes. Cover the pot, turn to medium heat, gently turn the fish over halfway and simmer until the soup is dry.
Delicious and fragrant braised Fushou fish is ready to eat while it is hot.
Food is life, life is the story, like to share the collection of attention.