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Fried fish cake with chili

It's very delicious. Seasoning shad meat (4 taels) seasoning salt (right amount) light soy sauce (right amount) garlic (right amount) red pepper (three) green onions (one) cooking utensils deep-frying pan wash green onions and chili, shad meat chopped and set aside. 2 cut spring onions and chili peppers and set aside. Press the shad meat into balls with your hands, fry them in a frying pan, press the balls into fish cakes with a spatula, and fry them until golden on both sides. After the four fish cakes are fried, stir-fry the green onions, chili peppers and garlic together.

Add chopped onions and parsley before leaving the pan: when the sauce is almost finished, add chopped green onions and parsley, stir well and serve. Pour it on the fish cake: pour the spicy sauce evenly over the fried fish cake, so that a spicy fish cake is finished. Note: when stir-frying sauce, the heat should not be too large, so as not to burn.

The first step is to brew fish cake with chili: a stuffed tiger skin pepper main raw materials: 250 grams of minced mud carp, 6 green peppers, 20 grams of green onions, 20 grams of cornflour, 3 grams of chili noodles, 1 teaspoon of edible oil seasoning: 3 grams of salt, 0.5 grams of chicken powder, 1 gram of sugar, 1 gram of white pepper, some fresh peppers are not soft, green and yellow are delicious, minced mud carp has no time to buy fish to go home and chop. So just buy chopped meat.

Wash the belly of the fresh fish and drain, paste the starch into starch for use. After the garlic is cleaned, remove the skin and cut into diced garlic, cut the dried chili into segments, wash the pointed chili, cut or cut into filaments, wrap the drained fish with starch paste, deep-fry in a pan, deep-fry until golden and crisp, remove and drain.

What is the common practice of crucian carp cake?

Put the mold for making crucian carp cake on the gas stove, heat it, add a little cooking oil, add some batter to half the depth, put some red bean stuffing in the middle, cover the mold with a layer of batter, and heat both sides for one minute. You can start the pot.

Crucian carp cake is a traditional Chinese cuisine, with crucian carp as the main ingredient, with a variety of seasonings and accessories. Common practices are as follows: braised crucian carp cake: after the crucian carp is cleaned, marinate with salt and cooking wine for 10 minutes. Put oil in the pan, fry the fish until slightly yellow on both sides, add spring onions, ginger and garlic to stir-fry, then add the right amount of water, light soy sauce, soy sauce, sugar, cooking wine, star anise, cinnamon and other seasonings, simmer for about 20 minutes, then collect the juice.

To make the crust: spread a thin layer of oil in another pan, scoop out the right amount of batter into the pan, spread it into a round crust, fry over medium heat until the bottom of the crust is set and the edge is slightly raised. Combined fish cake: spread the fried fish evenly on the crust and press gently to fix it. After the bottom of the crust is golden, turn it carefully and fry the other side until golden and crisp.

Lao Gan Ma fried fish cake

1. "seasoning fish cake (350 grams) Lao Gan Ma Douchi (appropriate amount) raw (medium) carrots (medium) edible oil (medium) leek (medium) cooking utensils deep-frying pan cut fish cake into thin slices of about 0.5 cm. 2 wash onions and cut into pieces, shred carrots. Put a little oil in the three pots and fry the cut fish cakes in the pan a little. Four slightly golden on both sides and then serve it up. Stir-fry chives at the bottom of the pan. Stir-fry carrots slightly. Seven, pour in the fish cake.

2. The taste of the local people is light, and heavy dishes can hardly be seen. If you have a strong taste, you are advised to bring your own godmother. Most of the soup is thickened and mushy. The food in the restaurant is full of food, so if you eat for two people, two dishes and one soup will definitely be enough. Gourmet Pingtan Fish Ball soup Pingtan Fish Ball mostly fresh yellow croaker, Pan-Fried Mackerel, eel, small ginseng shark as the main material, the material is real, rich _ sex.

3. Put cooked rapeseed oil and cooked lard in the pot. When it is 50% hot, add green onions and ginger slices and saute until fragrant. Add salted pig feet, bamboo shoots and hair soup (no more than three fingers). Bring to a boil, add ingredients A, cook over low heat for 40 minutes, remove from heat and put in a casserole. Sprinkle with chopped onions and serve.

4. Heat the oil in the pot and stir-fry the onions. Add cabbage or other vegetables to stir-fry. Put in the rice cakes and fish cakes, then sprinkle with the sauce just mixed, and stir well. Let the sauce wrap on the rice cake! Add the right amount of water and add 1 tablespoon of spicy cabbage to boil for 5 minutes.

5. Heat the pot 50%. Add a little oil and 5 pieces of chopped garlic. Pay attention to the oil temperature is not too high to prevent garlic from frying. (2) add 1 bottle of spicy seeds of "Jiatai" brand. Mix well. (3) add 3 tablespoons of "Jiatai" brand water to boil hot fish. (4) add a bottle of boiled water to 6 jin. (5) add the old kind of "Lao Gan Ma" with peanuts. (6) add 3 tablespoons of peanut butter to Weilin.

6. Salt both sides for a while. Pan-fry the fish over low heat until golden. Add Shaojiu, light soy sauce, oyster sauce and a little sugar. Simmer until cooked. Add the regular soy sauce (color mix) and add the thickened sauce to collect the juice. Pour oil into the pan. Introduce: yellow croaker, also known as stone head fish, yellow croaker, etc., China's important species are large yellow croaker, small yellow croaker, plum boy fish and so on.

What is the authentic practice of crucian carp cake?

Put the mold for making crucian carp cake on the gas stove, heat it, add a little cooking oil, add some batter to half the depth, put some red bean stuffing in the middle, cover the mold with a layer of batter, and heat both sides for one minute. You can start the pot.

Pancakes: scoop out the right amount of fish fillet batter, pour it into the pan and gently flatten it with a shovel to make it round in the shape of a pancake. Be careful not to turn it too often so as not to break the cake. Pan-fry until golden: when the bottom of the cake is golden and the edge is slightly warped, fry the other side until both sides are golden and crisp. Drain oil out of the pan: carefully take out the fried crucian carp cake with a shovel and put it on the kitchen paper to absorb the excess oil.

Fried crucian carp cake: pour the right amount of oil into the pan and spoon the fish wrapped in batter into the pan one by one and spread it into a small cake. Fried over medium and small heat: fry both sides of the crucian carp cake until golden brown over medium and medium heat. pay attention to turning in the process of frying to avoid burning. Out of the pan: fried crucian carp cake on both sides golden, crisp and delicious can be out of the pot, put on the absorbent paper to drain a little oil, and then put on a plate.

Put the pickled crucian carp into the pan and stir-fry quickly until the fish changes color. Add the right amount of cooking wine, salt, chicken essence and other seasonings, stir well and set aside. Step 6: put the fried cake in the middle of the plate and spread the fried crucian carp evenly on the cake. According to individual taste, carp can be sprinkled with parsley, mung bean sprouts and other side dishes to increase flavor. Step 7: go to the table and enjoy the crucian carp cake on the plate. Eat it while it is hot, and it tastes the best.

Pancakes: pour the right amount of oil into the pan, heat the crucian carp with good batter, fry over medium heat until one side is golden and crisp, then turn until the other side is also golden and crisp. Out of the pan: remove the fried crucian carp cake, drain the oil, put it on a plate, sprinkle with chopped onions and a few drops of sesame oil to increase flavor. [tip] crucian carp choose fresh ones so that the fried cakes will be more delicious.

Crucian carp cake is a traditional Chinese dim sum, which is famous for its delicious taste and unique production technology. The production process of authentic crucian carp cake is tedious, which requires fine operation and deep understanding of ingredients.

How to make fish cakes?

1. "seasoning fish cake (350 grams) Lao Gan Ma Douchi (appropriate amount) raw (medium) carrots (medium) edible oil (medium) leek (medium) cooking utensils deep-frying pan cut fish cake into thin slices of about 0.5 cm. 2 wash onions and cut into pieces, shred carrots. Put a little oil in the three pots and fry the cut fish cakes in the pan a little. Four slightly golden on both sides and then serve it up. Stir-fry chives at the bottom of the pan. Stir-fry carrots slightly. Seven, pour in the fish cake.

2. Deep-fry: pour enough cooking oil into the pan and cook until 50% hot (about 150 ℃), gently put in the prepared fish cake. Do not put too much at one time to avoid lowering the oil temperature. Turn over and fry: after one side of the fish cake is golden and crisp, turn it with chopsticks or clips and fry until the other side is equally golden and crispy. The whole frying process takes about a few minutes, depending on the size and thickness of the fish cake.

3. Stir all the materials well until the mixture is sticky and can be stuck together to form a cake. Pour enough oil into the pan and heat to medium temperature (about 180 °C). A small piece of dough can be used to test the oil temperature. If the dough floats quickly and there are small bubbles around it, the oil temperature is appropriate. Use a spoon or hand to squeeze the fish mixture into a small cake, then carefully put it into the hot oil. Do not put in too much at a time, so as not to lower the temperature of the oil.

What is the practice of authentic Thai fish cakes?

The right amount of oil is used for frying steps: put the chopped fish in a blender and add red curry paste, eggs, green onions, garlic, chili peppers, fish sauce, sugar and corn starch or glutinous rice flour. If you don't have a blender, you can chop it up and mix it by hand. Stir all the ingredients well until the mixture is thick and can be glued together to form a cake. Pour enough oil into the pan and heat to medium temperature (about 180 °C).

Prepare all the ingredients for Thai fried fish cakes. Fish fillet is first pulled out with tweezers (or directly with fingers), peeled, chopped with a machine or chopped with a knife, and added to the egg yolk. The lemon leaves are torn off and the hard stalks are rolled up and cut into filaments, and the long beans are cut into thin slices. Put all the ingredients in a large bowl, mix well with hands or chopsticks, and rub into sticky fish glue.

Thai fish cake: Thai fish cake is famous for its unique spices and spicy taste. First, grind the fresh fish and season with chopped citronella, minced garlic, red chili, parsley, fish sauce and a little sugar. Stir well, knead into a small cake, then refrigerate for 30 minutes to solidify. Then fry in hot oil until both sides are golden and crisp. Finally, it can be served with Thai sweet chili sauce or green papaya salad.

Fried chicken FriedChicken,GaiTod is on the streets of Bangkok. You can't miss these fried chicken that are golden or even orange. They taste ten times better than Kaifeng food. Recommendation: fried chicken steak and ingredients chocolate banana pancakes ChocolateandBananaRoti stretch onto paper pancakes, add fresh banana slices, and sprinkle with syrup, chocolate sauce and condensed milk.

Thai fish cake (Tod Mun Pla)-this is a small cake made of ingredients such as fish, red curry paste and long beans, fried until slightly charred on the outside and fresh on the inside. Fish cakes are usually served with sweet hot sauce and have a unique taste. Thai Fried Ice Cream (Roti)-this is a way to wrap ice cream in pancakes and add fruit, chocolate sauce, condensed milk and other ingredients according to your preferences.