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The practice of braised fish with rotten bamboo

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, Braised fish with yuba is a home-cooked delicacy. The practice of braised fish with yuba is very simple: one fish (about 750 grams), 100 grams of yuba, 15 grams of shredded ginger, chopped onions, peanut oil, salt and soy sauce. Production: 1, clean the fish, do not cut into pieces, marinate the whole fish with a small amount of peanut oil and salt for 10 minutes, put the right amount of shredded ginger into the fish belly to remove fishy. 2. While pickling the fish, soak the yuba in warm water until soft. 3. Fry the pickled fish over low heat until golden brown, then put them well.

Braised fish with yuba is a home-cooked delicacy, and the method of braised fish with yuba is very simple.

Raw materials:

A fish of longevity (about 750 grams), 100 grams of yuba, 15 grams of shredded ginger, chopped onions, peanut oil, salt and soy sauce. Production:

1. Clean the fish without cutting into pieces, marinate the whole fish with a small amount of peanut oil and salt for 10 minutes, put the right amount of shredded ginger into the fish belly to remove fishy.

2. While pickling the fish, soak the yuba in warm water until soft.

3. Fry the marinated fish over low heat until golden brown, then add the right amount of salt and soy sauce, simmer for 2 minutes and then start the pot.

4. Stir-fry the soaked soft tofu in soy sauce for 2 minutes, then put the fried fish on the tofu (let the tofu fully absorb the taste of the fish) and cook for 6 minutes.

5. Finally, you can add the right amount of chopped onions in a stew, and the rotten bamboo fish with complete color, fragrance and stomach will be made.

Features:

Fresh and delicious, yuba and fish are rich in protein, high nutritional value, suitable for both young and old.

Brief introduction of the producer:

Jiang Huizhen, housewife. I started cooking when I was young, and I was able to make delicious home-cooked stir-fry when I was 12 years old. Years of cooking experience has made her familiar with the nature and nutritional value of various cooking materials. Therefore, she often tries to match various dishes to improve the nutritional value of dishes, and the braised fish with yuba was born in this way.

Notice

1. Yuba can be picked up when soaked until soft, so as not to lose its flexible taste after soaking for too long.

2. Pay attention to frying the fish evenly over slow heat and turning the fish frequently to avoid frying.

 
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