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7 dishes with fish head

1. Let's share the various methods of fish head today ~ steamed fish head with red pepper, 1 fish head / spring onion, cut into sections and chopped. A little salt / cooking wine / chopped red pepper / bean paste. After the right amount of pepper sauce / red oil Douchi / ginger 1 slice is ready, marinate the fish head with a little salt and cooking wine for 5 minutes. Then cover the bottom of the dish with sliced ginger and green onions. Put the pickled fish head on the spring onion and ginger.

2. Raw materials for the head of beautiful frog: 1 head of silver carp (750 grams), 2 frogs (about 250 grams), 200 grams of self-made pepper and hemp, 30 grams of dry pepper, 5 grams of pepper, 20 grams of onion, salt, cooking wine, monosodium glutamate, wet starch and salad oil. Fisherwoman powder skin big fish head soil method: roast fish head is very famous in Jiangsu and Zhejiang, whether it is braised or braised, it has a very high popularity.

3. Materials: sour bamboo shoots, fish head, white sugar, chili, shredded ginger, salt, chicken essence, oil, practice: wash the sour bamboo shoots bought, stir well with white sugar and set aside. Sugar is said to detoxify and relieve the toxicity of bamboo shoots. Marinate the fish head with chili, shredded ginger, salt, chicken essence and oil, mix with sour bamboo shoots and put them on a plate. Steam over high heat for 7 minutes, pour a little soy sauce before eating: steamed fish head with Douchi: fat head.

What is the dish of the landlord in the dry pot?

The landlord of the dry pot is a kind of dry pot dish, which is a popular dish from Mianyang, Sichuan. It gets its name relative to hot pot. Hot pot soup has a lot of juice to adapt to rinsing and scalding various raw materials.

The name of the shop is very interesting. The landlord means to choose three of the many ingredients to make spicy dry pans (frogs, eels, shrimp, chicken feet, bullfrogs, etc.). The dining atmosphere in the restaurant is good and full of quack atmosphere. Mom's cooking restaurant is known as the king of beef tendons, which is a famous Hubei restaurant. There are also traditional Hubei dishes such as round pearl lotus root, steamed pork with flour, steamed spareribs with glutinous rice, fried Ciba fish and so on.

Spicy is the characteristic of Hunan cuisine, and Tujia cuisine is no exception. in addition to spicy, Tujia people also like wax, sour and pickled dishes with a unique flavor. Zhangjiajie's specialties are: Tujia Sanxia pot, kudzu root fried bacon, rock ear, Xiangxi beer duck, dry pot game, blood poop, these dishes have local characteristics and are worth tasting.

You must eat hot pot in Chengdu. The hot pot here is hemp, spicy and fresh, which makes people have endless aftertaste. Fresh belly, duck intestines, put into the pot a brush, it feels great. When you come to Chengdu, you must stroll through wide and narrow alleys and koi. There are endless delicacies here, such as three big guns, one noodle, sad cold noodles and so on.

Every time we eat something new in a restaurant, she will give it a try when she comes home. Through her efforts, Boiled Chicken with Sauce, braised pork, are a piece of cake, even the difficult dry pot bullfrog, she can make all kinds of color, flavor, let me eat satisfied. I'm telling you, my mother didn't know how to cook. Every time she cooks, she takes the mobile phone in her left hand and the shovel in her right hand, follows the tutorials in the mobile phone, and learns while doing.

What kind of local dish is steamed double stink?

1. Steaming double odor is a landlord dish in Zhejiang. Ingredients: 500g moldy vegetable stalk, 1 box of stinky tofu, right amount of chili, right amount of salad oil, right amount of salt, right amount of chicken essence. Practice: put moldy vegetable stalks in a bowl and set aside. Wash the green and red peppers, cut them and spread them into the bottom of the plate. Wash stinky tofu and spread it over green and red peppers. Spread moldy vegetable stalks on stinky tofu in an orderly manner, sprinkle with salt, drop a few drops of salad oil, and put them in a pot to be steamed. Sprinkle the right amount of chicken essence before coming out of the pot.

2. Jiaxing snack steamed double odor is a traditional delicacy with a long history and unique flavor, which originated in Jiaxing City, Zhejiang Province, China. Although the name of steamed double smelly has the word "smelly", in fact, this dish is very delicious. The main raw materials of steaming double odor are tofu and stinky tofu, which blend with each other in the cooking process to form a unique taste and flavor. The following is a detailed description of the production method of steaming double odor.

3. Steaming double odor, as a local cuisine with Guangdong characteristics, its unique charm mainly comes from the ingenious combination of its selection of materials and taste. The protagonist of this dish is two special fermented bean products-stinky tofu and stinky fermented bean curd, which form a unique aroma and flavor in the fermentation process and are loved by Guangdong residents. The production process is relatively simple: first, cut stinky tofu and fermented bean curd into thin slices, and then add some seasonings, such as onions, ginger, garlic and coriander to add layers.

4. Steaming double odor is a characteristic snack in Jiaxing, Zhejiang Province. It combines the two most smelly local things, stinky tofu and stinky seaweed stalks, add a small amount of oil, sugar, sliced ginger and other seasonings, then steam in Wanghuo. Ten minutes later, sprinkle with chopped onions and garnish with shredded pepper.

5. Steaming double odor. Steamed double odor is a special dish in Jiaxing, Zhejiang Province. this dish uses two of the most smelly local ingredients, namely, amaranth and stinky tofu. Duck with soy sauce.