[eat more fish] - stir fried crotch with tomato and cauliflower(yi yu duo chi fan qie hua cai chao du dang )

[eat more fish] - stir fried crotch with tomato and cauliflower

Introduction:

"My one and a half moves --" anatomy and application of perch "and" stir fried belly crotch with tomato and cauliflower "will be illustrated in my one and a half moves --" anatomy and application of perch "to describe the killing of perch in family cooking, the decomposition of perch body, the manipulation of various dishes and the meat quality according to different parts of perch In order to realize the goal of scientific and quantitative integration of resources, more fish to eat, conform to the taste of the public, and live healthily with no leftovers, we should rationally configure the cooking to adapt to the urban diet concept of small families or three generations of the same age, diversified taste, fewer and more refined dishes, and multicolored with healthy meals infinite. The belly and crotch of family Perch: the belly and crotch of family perch are full of rib, no small bone, more fat, fat, fine muscle fiber, tender and popular. The meat is often taken by the clever family women as infants, pregnant women, children, the elderly, the weak and the convalescent patients, cooking a variety of nutritious and delicious dishes. The characteristics of "stir fried belly crotch with tomato and cauliflower" are as follows: 1. It tastes sour, sweet, salty and fresh, rich in taste, and increases appetite. 2. It has fresh color, scientific and reasonable combination of meat and vegetables, and rich in nutrition. 3. The meat of stir fried belly crotch with tomato and cauliflower only contains ribs and no small fishbone, which is suitable for a wide range of people It is named according to the ingredients and cooking characteristics. Now I'm going to share with my parents the illustrations of my "anatomy and application of bass" and "stir fried belly crotch with tomato and cauliflower". I hope it will be helpful to my parents in kitchen operation and family kitchen economy! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: 1, food processing: 1, select bass belly crotch, cut into small pieces with a knife, add onion, ginger, salt, monosodium glutamate and wine pulp, slice and carve. 2. Wash and cut cauliflower, tomato, green pepper, onion and ginger. 3. Stack the processed ingredients in the side dish plate for standby. Note: for the processing method of bass belly crotch, please refer to the log of anatomy and application of bass. http://home.meishichina.com/space-174220-do-blog-id-331460.html

Step 2: 2. Cooking method: 1. Pour oil, onion, ginger, green pepper and oil.

Step 3: 2. Stir the tomatoes in the pan over low heat.

Step 4: 3. Stir fry the tomatoes in red oil over low heat, then take out the tomatoes and set aside.

Step 5: 4, the oil green pepper and stir fried tomato can be set aside.

Step 6: 5. Stir fry cauliflower and salt for a while.

Step 7: 6. Add some water and stir well.

Step 8: 7. Cover the pot, bring to a boil over high heat and turn to low heat to cook the cauliflower until it is seven years old.

Step 9: 8. When cauliflower 7 is mature, add perch belly crotch and proper amount of cooking wine.

Step 10: 9. Stir fry the bass belly and crotch well.

Step 11: 10. Cover the pan and simmer the bass over medium heat until medium cooked.

Step 12: 11. When the bass belly and crotch are medium cooked, add tomato and green pepper and stir fry slightly.

Step 13: 12. Add appropriate amount of sugar, pepper and monosodium glutamate to taste and thicken, then put it on the plate.

Step 14: [gourmet's cutlery] my one and a half moves "anatomy and application of sea bass 1" -- the finished product picture of "fried belly crotch with tomato and cauliflower" for sea bass 4.

Step 15: Note: [gourmet's secret book of knife work] my one and a half moves "bass anatomy and application 1" bass eat more cooking method, will continue to edit into a log or menu upload, please pay attention, thank you!

Materials required:

Bass belly crotch: 1 pair

Cauliflower: moderate

Tomato: moderate

Green pepper: right amount

Chives: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Pepper: right amount

White granulated sugar: right amount

Starch: right amount

Cooking oil: right amount

Note: the nutritional value of perch and the processing method of more than one fish and tenderloin. http://home.meishichina.com/space-174220-do-blog-id-331460.html

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Yi Yu Duo Chi Fan Qie Hua Cai Chao Du Dang