A list of the contents of this article:

Shredded green onion video tutorial

Leave only the green leaves of the onions, not the white ones. Wash the onion leaves and fold them. After being folded, the onions are firmly fixed, and it is very convenient to cut out thin filaments. I will not spread out even if I press gently with a knife. Just cut down along the lines of the onions.

Mix shredded carrots: two carrots (or a large one) and scrape off the skin. Cut the carrots into thin shreds (or rub them into shreds). I cut this into shreds. Cut some spring onions. Put the shredded onions on top of the shredded carrots. Sprinkle with salt, then pour some vinegar. These are all according to your own taste. The next steps are crucial. Put the pot on the fire and pour oil on it. If you burn the oil to 70% hot, you can see the smoke floating.

How to stack fish: (1) first deal with the flounder, scrape the scales off the flatfish, then cut open the stomach, remove the internal organs, clean the gills, then wash them with clean water, and then cut the fish a few times. Put the shredded ginger in the cut, it's easy to taste. Sprinkle some green onions, sprinkle some salt on the fish, add some cooking wine to the plate and marinate for about 20 minutes.

Braised prawns in oil are as follows: pick out the shrimp thread and wash it clean. Put the prawns in a bowl, add the right amount of cooking wine and marinate for 15 minutes. Slice the ginger and cut the spring onions. Pour in the right amount of vegetable oil from the pot, heat the oil and pour in the pickled shrimp. After the shrimp changes color, add sliced ginger and green onions. Pour in the right amount of sugar, vinegar, light soy sauce and salt and stir well.

Scallions are peeled and cut into segments; ginger is washed and peeled, chopped, mashed in stone mortar and filtered into juice. Grind fennel, Amomum and cloves into noodles, put them in a bowl containing beef with soy sauce and cooking wine, soak for about 4 hours, pour into the pot and cover. Bring to a boil with martial fire and simmer over low heat. Add sugar when about medium well and serve with all the juice. Features: reddish brown color, long fresh aroma.

How do you cut the shredded onions of steamed fish

Fish scale, viscera, wash, control dry water. Cut the fish into pieces and put them on a plate. Put in the sliced carrots. Add onion slices, ginger slices and salt. Cut coriander and shred onions. Set aside. Steam the fish in a steamer for 6 minutes, pour out the soup, add light soy sauce, steamed fish soy sauce, coriander, shredded green onions, and pour the cooked oil into the fish.

Main ingredients: fish, ginger, onions, cooking wine, oil sauce, oil. The first step is to use a kitchen knife to make a cut in the back of the fish so that the fish will taste more delicious. Then shred the prepared ginger and spring onions with a knife and set aside, as shown in the following picture. Soak the shredded green onions and ginger in cold water for five minutes, as shown below. After soaking, sprinkle the soaked water on the fish and marinate for 5 minutes, as shown in the following picture.

Put the marinated fish on a plate, put in a steamer, steam the fish steamed for 15 minutes, cover with shredded green onions and ginger, sprinkle with steamed fish soy sauce and heat a spoonful of oil, pour on the fish and steam the fish ingredients: one of the fish accessories: ginger, spring onions, cooking wine, oil sauce, oil, practice in the fish back to open a knife. This knife can make the fish cook faster and taste easier.

[4]: after the fish is steamed, remove the slices of ginger and onions. [5]: next, let's make the sauce. Add a tablespoon of water to the pot and put it in. 10 grams of soy sauce, 5 grams of light soy sauce soy sauce, 5 grams of pepper and 20 grams of sugar. Stir-fry until it boils, and the sauce is ready. [6]: pour the fried sauce on the steamed fish, and the sauce of the steamed fish is finished.

How do you cut the shredded onions in the restaurant?

1. Cut the green onions into 5 cm-7 cm long segments. Take a section of vertical cutting, oblique cutting, hob cutting.

2. Choose food materials. Dry tofu must buy fresh and soft, some dried tofu will change color and become hard, not only the taste is not good, but also the nutrients will be reduced. Cut the dried tofu into medium-sized silk or flakes and make it in boiling water for 3 minutes. It can remove some impurities and make it taste fresh and delicious.

3. Descale, remove gills, remove internal organs and rinse repeatedly, then tilt a piece of the fish to make a flower knife. Coat the whole body of the fish with a little salt, then pour in the cooking wine, sprinkle with shredded onions and marinate the ginger for an hour to taste. Shred shredded green onions, soak them in cold water for a while, then remove and drain. Shred ginger, shredded red pepper, sliced garlic.

4. the most important step is to add a little less water to the meat, stir well, add an egg white, add a little starch, then grasp and mix with your hand in one direction, and finally add a small amount of bright oil, stir well in one direction, and then marinate for 10 minutes.

5. Red robes, shredded tofu skin, shredded cucumber, vermicelli and shredded green and red pepper.