Skip to main content

Fried green seabass



[Material]

seabass 1/2 surface
Celery 80 grams
20 grams of red pepper
Carrots 15 grams
Water 1/2 teaspoon cornstarch

【seasoning】

1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons water

[Pickled material]

1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil


[Practices]

1. boneless seabass, take 1/2 half of the fish, the fish cut into small pieces, add all the marinade and mix to stand for about 5 minutes and set aside.
2. celery, bell peppers washed, cut into diamond-shaped pieces; carrots cut into small pieces and set aside.
3. Use a frying pan, medium heat, add 2 tablespoons salad oil, add carp steaks fry gently push the white dish out and set aside.
4. with a frying pan, medium heat, add celery, bell pepper, carrots, add all the seasoning, stir fry, then add the carp steaks, stir well, clean wok before water was added cornstarch to thicken the mix.

Popular posts from this blog

香港常用網址

Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings