Sliced eel soup with hibiscus and celery
Materials: 100g minced fish, 200g live eel, 50g parsley
Production method:
Knead the minced fish into a small fish shape, steam the live eel, cut the blade, roll the parsley and serve with water, then season with seafood soup.
Features:
Vivid image, with local characteristics.
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Processing technology of honey crisp ginger
This product belongs to wet candied fruit, although it is mainly pure sweet flavor, but because the product is crisp and has a strong fresh and tender ginger flavor, it is a popular candied snack processing technology as follows: 1. Raw material: using the most tender part of fresh ginger, cut off to be as big as a thumb, pink, the raw material appears small and cheap? 2. Peeling: each particle of ginger is about 1mi 2cm long, and the ginger skin can be removed by manual friction. 3. Color protection and hardening measures: 0.1% calcium dichloride and 0.1% subchloride
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Short-term storage and preservation of ginger
If it is processed and used, it needs to be stored for a short time. Select the leeward part of the room to spread a layer of moist sand on the ground, and then put the stored ginger vertically and closely on it, each layer covered with 5-6cm moist sand, so that it can be piled 0.8-6cm high, the uppermost cover is 10cm, and then covered with plastic film to moisturize. Pay attention to the ground do not enter the water, the first half of the month can not cover the film.
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