Chinese Food
Sauerkraut
(91861 views)
Thanks for the bean and fruit food, the support and trust of Jinlongyu company, and the trial opportunity of Jinlongyu grandma's small mustard seed oil . In fact, I can't remember the year when Sela oil rose. But what I can remember is that my family has completely bid farewell to those traditional bulk edible oils with heavy taste, such as soybean oil, rapeseed oil, etc.; I occasionally go to the relatives' houses in the countryside to eat some dishes fried with rapeseed oil. That special oil fragrance can recall the taste buds and memories of my childhood; this is not the same as today's pickled fish, which is to use the common goldfish rapeseed It's made of oil. It's really more fragrant than ordinary salad oil in color and taste~~~-
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Wash and slice pickled cabbage. Soak for about 30 minute
Step3:Cut the whole silver carp into three pieces, one section and one section of the fishbon
Step4:Slice the fish and put it in the basi
Step5:Pour in 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons flour and some cooking wine and mix well
Step6:Then drip a small amount of Golden Dragon rapeseed oil and seal it. Marinate for about 20 minutes
Step7:After the pot is hot, pour in the Golden Dragon rapeseed oi
Step8:Stir fry some scallion, ginger and garli
Step9:Stir fry pickled vegetable
Step10:Stir fry until fragrant and soft, then pour in some water. Cook until the pickles are soft and rotten, then put them into a large bowl
Step11:Bottom soup. Add Pixian bean paste and boil over high hea
Step12:Later, slide the fish slices into the pot one by on
Step13:Cover and boil. Add 3 tablespoons sal
Step14:Sprinkle a little chicken essence and put it into the pickle bow
Step15:Add some golden dragon rapeseed oil into the po
Step16:Stir fried chives, ginger slices, mashed garlic, pepper and dried peppe
Step17:On the fillet while it's ho
Step18:Appetizer pickled fish finishe
Step19:Look - the fish fillet is very smooth and not loos
Cooking tips:1. Pickled vegetables have a strong salt taste. Being too salty is not good for health. So I like to soak for a while. Soak part of the salt taste. 2. Stir fry pickled vegetables and then cook them in water. 3. Put some sugar and salad oil in the fish slices when they are marinated. It will make the fish slices tender and not easy to spread. 4. Because after the yoghurt is soaked, Pixian bean paste is added. There are skills for seasoning and delicious dishes according to your own taste.
