Chinese Food
Fish and rice full of storehouse along the wind and water
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If you like mushroom food and the cute little rabbit, please pay attention to mushroom's wechat public account. You can search feixiaogumeishi or one person, one rabbit, one kitchen . Our slogan is. Safe. Homemade. DIY food. Summer has come slowly. The temperature is gradually rising. Lazy. No appetite has become the first problem in summer. Easy to make, easy to make and delicious again. This time the protagonist is longliyu. Longli fish is tender, nutritious and delicious. It is almost a kind of fish that can eat fish without any scruples. There is no need to be afraid of being stuck by fish bones. This time, I bought a few packages of longliyu in Youshihui. When the world arrived the next day, it was delivered by Shunfeng express. It was kept fresh by ice bags. The quality was very good. There is almost no fishy smell in Longli fish. No matter it's steamed, porridge or cooking, it's absolutely an excellent choice. This time I named him Shunfeng Shunshui Yumi Mancang longliyu
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Thaw the Longley at room temperature. Dice i
Step2:Put in some cooking wine and salt and marinate for about 10 minute
Step3:Blanch sweet corn and peas in boiling water, drain and set aside. Dice red peppers (red peppers are a little spicy. They can be replaced with diced carrots
Step4:Heat the wok, pour in the right amount of cooking oil, put the scallion and explode i
Step5:Put in the marinated diced Longli fish. Stir well over high hea
Step6:When the Longley is almost white, add the vegetable granule
Step7:Mix in a little salt and sugar (fresh vegetables. Some families are not used to putting MSG) to taste and stir wel
Step8:Stir in a little water starch. Pour in the pan and thicken the sauce. Before leaving the pan, cut in a little onion
Cooking tips:Thickening can make the soup thick and stick on the vegetables. It can also make the vegetables shiny, more attractive, and more tender and smooth. Be sure to mix starch and water completely. It's thin. It's like nothing. If the water lake powder is too thick, it will become a piece of transparent thing after cooking. That's a tragedy. Practice a few more times. Look at the consistency. It will fit. Pour it into the pot. Then stir quickly. Mix the water starch with the vegetables and the soup. Take the juice over high heat. It's done. There are skills in making delicious dishes.
