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How do you make parsley in oil?

The original production method takes the tender heart of Chinese cabbage as the main ingredient, after drying, washing, slicing, drying and pickling with fine salt for 24 hours, pour out the brine, add five-spice powder, minced garlic, chili powder, fried black sesame, cooked vegetable oil and other seasonings, sealed in a jar and stored for 30 days before consumption. And what we introduce here is to use the vegetable gang for the sake of the economy. Cooks can choose according to different specialty conditions; after autumn is the peak season of Chinese cabbage, making this dish is the best.

Shred tofu skin and put it in a casserole; add star anise, cinnamon, incense leaves, ginger and add refined salt. Pour in the chicken soup without shredded tofu; put it on the stove in a casserole and turn off the heat after boiling; put in a plate to cover the boiled shredded bean curd and soak in the chicken soup for a day. Cut the stewed bean curd into long pieces and sprinkle with shredded onions and parsley. Mix in oil-soaked chili peppers and mix well.

Ginger is peeled and shaved (can also be used with ginger) garlic is peeled and chopped into shallot and chopped fine particles. Pour the soy sauce into the bowl. Stir-fry ginger and garlic in hot oil. Add onions when ginger and garlic are yellowish, turn off the heat and stir-fry. Stir-fry onions until soft. Take out and put into soy sauce. Stir well. Divide it into small plates, one hand.

The production steps of oil-soaked fish are as follows: first, prepare 1 fresh fish (about 5 to 8 kg), as well as 50 grams of seasoning vegetable oil, 300 grams of chicken soup, 3 grams of pepper, 20 grams of cooking wine, 30 grams of soy sauce, 4 grams of salt, 3 grams of monosodium glutamate, 30 grams of parsley, 20 grams of spring onions and 20 grams of ginger. Then, remove the scales and remove the internal organs from the abdomen, rinse with clean water, drain the water, and then cut the vertical opening on both sides of the fish with a knife.

Take a large bowl, put the pork kidney slices in the bowl, pour in the right amount of sesame oil and pepper oil, sprinkle with chopped onions and coriander garnish. Put the prepared pork kidney slices into a steamer and steam over high heat for about 10 minutes to make the pork kidney slices fully cooked. Take out the steamed pork kidney slices, buckle them upside down on a plate, and serve. The production method of oil-soaked waist flower is not complicated, the key is to remove the fishy smell of pig kidney and maintain the fresh and tender taste of pig kidney slices.

The sweet and hemp prickly ash oil is ready. 3, the self-made method of sesame oil: raw materials: pepper 20 grams, pepper 20 grams step 1: put pepper and pepper into a bowl, add an appropriate amount of warm water to soak for 10 minutes, the purpose of soaking is to remove the dust impurities and peculiar smell of pepper and pepper, the second is to stimulate their fragrance, at the same time can avoid frying black paste.

How to make fish and coriander heart fresh and delicious?

Seasoning: according to personal taste, add appropriate amount of salt, chicken essence, sugar and other seasonings, stir-fry well and add the previously fried fish, stir-fry quickly to make the fish and cabbage heart fully blend. Out of the pan: after stir-frying the vegetable heart and fish, you can add a small amount of light soy sauce or old color adjustment to make the dishes more bright. Finally, sprinkle with chopped onions, stir well and serve.

Production steps: cabbage heart treatment: wash the cabbage heart, remove the old leaves and stems, leaving the tender stems and leaves. Boil water in the pot, add a little salt and a few drops of oil, blanch the heart of the cabbage, the time should not be too long to keep crisp and green. Remove quickly after blanching, soak in cold water to keep the color bright, then drain and set aside.

In addition, in order to ensure the taste of the fish-scented vegetable heart, you can also add some minced meat or shrimp in the stir-frying process, which can not only increase the nutritional value of the dishes, but also make the fish flavor more intense. Minced meat or shrimp should be marinated in advance with cooking wine, salt and pepper, stir-fry until discolored and then stir-fry with other seasonings.

Boil the heart of cabbage: add enough water to the pot, add a little salt and a few drops of oil, and bring to a boil. Blanch the cabbage heart in boiling water for a long time to keep it crisp and green. Remove quickly after blanching, wash with cold water, drain and set aside. Stir-fry fish: heat up the oil in the pan, add ginger slices and saute until fragrant, then put the pickled fish into the pan, quickly stir-fry until the fish changes color, serve and set aside.

In the cooking process, we should pay attention to the mastery of heat, fish should not be fried for too long, so as not to grow old and become firewood; scald the heart of the vegetable until it is broken, and maintain a crisp and tender taste. In addition, the proportion of seasoning should also be appropriate to achieve a balance of fresh, spicy, sour and sweet taste. In short, the key to making fish parsley heart lies in material selection, handling and cooking skills. Only by mastering these key points can we make a delicious and authentic fish-scented cabbage heart.

Fish-spiced cabbage heart is a home-cooked dish with good color, smell and taste, which is characterized by fresh and appetizing taste and attractive color. To make a delicious fish parsley heart, you need to pay attention to the following steps: material preparation: right amount of fresh Chinese cabbage heart, right amount of fish (usually choose fish without thorns, such as sea bass or cod). Garlic, minced ginger, chopped onion, shredded pepper, salt, sugar, soy sauce, light soy sauce, cooking wine, starch, chicken essence or monosodium glutamate, sesame oil and other seasonings.

How to cook too much cilantro?

There is too much cilantro to eat for a while. It can be used for pickling and can be eaten for a long time. The ingredients needed for pickled parsley: 100g of coriander, 10g of salt, 6 or so of millet spicy, 6-8 cloves of garlic, 350g of light soy sauce, 8g of sugar.

Mix coriander ingredients: coriander, spring onions, sesame oil, a little salt. Wash coriander and cut it into sections, shred onions, then mix with sesame oil and salt with coriander and shredded green onions. Shredded potatoes mixed with parsley: 1 potato, right amount of parsley, right amount of salad oil, 10 grams of sugar, 3 grams of refined salt, 2 grams of monosodium glutamate, a little chili powder.

Clean parsley, control moisture, peel carrots and garlic. Diced parsley, shredded carrots; chopped garlic. Add coriander to a larger basin and marinate it with a little salt. I used about 1g of salt.

The specific methods are as follows: wash the parsley, soak it in light salt water for 15 minutes, drain and set aside, cut the shrimp skin into thin shreds, deep-fry the peanut oil (or fry directly with hot oil), cut the garlic into small pieces, put it into a cooking basin, add shrimp skin, peanuts, mashed garlic, and sprinkle with sesame oil or canola oil. Sprinkle with a small tablespoon of salt, sprinkle with a tablespoon of vinegar, mix well with chopsticks and eat now.

Mix parsley. Materials, sesame oil, chicken essence, coriander, fresh soy sauce. What to do. (1) wash and drain coriander, cut it into small pieces and put it in a bowl. (2) add fresh soy sauce to the bowl and mix well. (3) then add chicken essence and pour sesame oil on it. (4) there is too much greasy food during the festival. This dish is very popular. Parsley, peanuts. Ingredients, coriander, peanut, oil, salt, sugar, vinegar, monosodium glutamate. What to do.