Next, let’s take a look at the appearance of the leaves. These leaves are very fresh and have not withered at all. They are all dark green, and some leaves are covered with water droplets on the surface, giving people a moist feeling. If you
If you look carefully, you can also find that the veins of the leaves are very clear and they look very healthy.
Let’s take a look at the appearance of the shrimp paste paste. The shrimp paste is slightly yellow in color and exudes a strong shrimp flavor. You can also see some black spots inside, which are particles of shrimp paste. The particles vary in size, and some are relatively small.
Some are small and some are larger. Particles of different sizes will produce different tastes in the mouth.
Finally, there is the smell. When you approach the plate, you can smell the strong flavor of shrimp and garlic, as well as a slightly spicy taste. These smells are mouth-watering.
Overall, the Shrimp Paste Tongcai has a unique appearance and bright colors that make people want to take a bite.
Li Xiao: Hello everyone, what I want to introduce next is shrimp paste and Tongcai. This dish is very common in the south, because shrimp paste is a traditional condiment in the south, and Tongcai is one of the representatives of southern vegetables.
Xiaoyu: Yes, and this dish is very delicious. People will fall in love with it as soon as they eat it. Let’s introduce how to make it.
Li Xiao: First of all, the materials we need to prepare are cabbage, shrimp paste, garlic, ginger, dried chili peppers, cooking oil, salt, sugar and chicken essence.
Xiaoyu: For Tongcai, you need to select fresh and tender green leaves, then wash them and break the leaves off the stems with your hands.
Li Xiao: For shrimp paste, choose a brand with good quality. The shrimp has a strong flavor and is not gritty. Put the shrimp paste in a bowl, add an appropriate amount of warm water, stir evenly and set aside.
Xiao Yu: Next, we need to prepare garlic, ginger, and dried chili peppers. Chop the garlic and ginger into mince, and cut the dried chili peppers into small pieces for later use.
Li Xiao: Then, heat the pot, add an appropriate amount of cooking oil, add minced garlic, minced ginger and dried chili pepper and saute until fragrant.
Drizzle: Next, pour the shrimp paste water into the pot and bring to a boil over medium-low heat, stirring constantly until the shrimp paste turns reddish brown.
Li Xiao: Add an appropriate amount of salt, sugar and chicken essence to taste. After boiling, add the green cabbage and stir-fry with a spatula to coat the green cabbage evenly with shrimp paste.
Xiaoyu: Finally, pour the cooked shrimp paste vegetables into the plate and sprinkle with chopped green onion.
Li Xiao: This shrimp paste dish is not only delicious, but also very nutritious. The shrimp paste is rich in vitamin C and dietary fiber, which is good for promoting digestion and enhancing immunity, while the shrimp paste is rich in protein and amino acids, which helps
Xiao Yu: Yes, shrimp paste vegetables are not only a delicious dish, but also a healthy and nutritious vegetable.
Xiaoyu: Shrimp paste tongcai is a very popular home-cooked dish. It is not only delicious, but also rich in many nutrients.
Tongcai is rich in protein, vitamin C, calcium, phosphorus, iron and other nutrients, which can supplement the nutrients needed by the body.
At the same time, shrimp paste is also a food rich in protein, vitamin B and trace elements. It has a nourishing effect and can enhance human immunity and is beneficial to health.
Li Xiao: The method of making shrimp paste tong choi is relatively simple. First, we need to prepare the tong choi and shrimp paste. The tong choi should be fresh, green and insect-free, wash and set aside.
For shrimp paste, it is better to use fresh shrimp paste, or homemade shrimp paste. The method to make homemade shrimp paste is to pound fresh shrimp into paste.
Add salt, soy sauce, cooking wine and other seasonings, mix well, then steam until cooked and let cool.
Xiaoyu: The next step is the cooking process. First, boil the water in the pot, add a small amount of salt and oil, blanch the vegetables until they are cooked and soft, take them out and place them on a plate.
Then pour the shrimp paste into another pot and stir-fry. Keep stirring during the stir-frying process to prevent the shrimp paste from sticking to the pot.
When the shrimp paste becomes fragrant, add an appropriate amount of water and continue to stir-fry. After the water boils, pour it into a plate with blanched vegetables.
Li Xiao: The taste of Tongcai with shrimp paste is very delicious. The tender green color of Tongcai and the dark brown color of shrimp paste complement each other perfectly. The nutritional combination is also very balanced.
At the same time, the salty and umami flavor of the shrimp paste complements the fragrance of the vegetables, making it endlessly memorable.
Xiaoyu: Although the method of making shrimp paste vegetables is simple, there are still some tips. For example, when stir-frying shrimp paste, you can add some onion, ginger, garlic and other seasonings to enhance the taste;
At the same time, pay attention to the heat control, as shrimp paste is easy to burn in the pot, and adding too much water will also affect the taste.
Xiaoyu: Shrimp Paste Tongcai is widely popular for its unique flavor and nutritional content. So, let’s take a look at how to make this delicious dish.
First of all, we need to prepare the materials. The main ingredient is the cabbage, and we need to prepare about 500 grams of fresh cabbage.
In addition, we also need some shrimp paste, onion, ginger, garlic, chili, salt, sugar, MSG, chicken essence, peanut oil and other seasonings.
Secondly, we need to process the ingredients. First, wash the vegetables, drain them and set aside. Then, chop the onions, ginger, garlic and pepper into small pieces and set aside.
Next, we start cooking. First, pour an appropriate amount of peanut oil into the pot, heat it to 60% heat, add onion, ginger, garlic and chili pepper and stir-fry until the fragrance is overflowing.
Then, add the shrimp paste and stir-fry evenly. Be careful not to add too much shrimp paste to avoid being too salty. Then, pour a certain amount of water, bring to a boil and add the vegetables.
Then, add an appropriate amount of salt, sugar, MSG, chicken essence and other seasonings, cook until the vegetables become soft, and stir-fry evenly.
Finally, we put the shrimp paste and vegetables on the plate. You can sprinkle some coriander and chopped peanuts according to your personal taste, and the delicious shrimp paste vegetables are ready.
In general, the method of making shrimp paste vegetables is relatively simple, but you need to pay attention to the combination of heat and seasonings to make more delicious shrimp paste vegetables.
After finishing the shrimp paste dish, the next one came quickly.
Pan-fried small yellow croaker is a delicacy with excellent color, aroma and taste, which makes people salivate.
Judging from the utensils used to hold food, small yellow croakers are usually placed on white porcelain plates, which not only highlights the golden appearance of the small yellow croakers, but also shows the elegant style of the utensils.
The appearance of the small yellow croaker is very attractive. Its body is about 10 centimeters long, showing a clear arc. Its golden appearance looks very delicious, its scales are shining, and it exudes a mouth-watering aroma.
After the surface of the small yellow croaker is fried, the skin becomes very crispy and crunchy when you bite into it, giving it a very good texture.
After frying, the small yellow croaker has a golden appearance and a light aroma.
The scales on the body of the small yellow croaker are sparkling, making people want to take a bite.
The meat of the small yellow croaker is tender, juicy, delicate, melts in the mouth, not greasy, and has an excellent taste. The small yellow croaker also has a light salty taste, which goes well with other ingredients.
In terms of nutrition, small yellow croaker is a very nutritious fish.
The meat of small yellow croaker is delicious, rich in protein, calcium, phosphorus, iron and other nutrients, especially rich in unsaturated fatty acids, which has a good nourishing effect on the human body.
Eat it with vegetables for a nutritionally balanced meal.
In general, pan-fried small yellow croaker is a delicious and nutritious fish delicacy.
Its attractive appearance, fragrant taste, and rich nutritional elements make it irresistible.
Xiao Yu: Next is our pan-fried small yellow croaker. I also like this dish. It is not only simple to make, but also delicious. Today I will introduce to you in detail how to make this dish.
Audience A: Okay, I look forward to your introduction.
Xiao Yu: First of all, the ingredients we need to prepare are: small yellow croaker, onion, ginger, garlic, red pepper, cooking wine, salt, white pepper, light soy sauce, dark soy sauce, sugar, sesame oil, and olive oil.
Audience B: Wow, there are so many ingredients, it looks very complicated.
Xiaoyu: Actually, it’s not complicated. These seasonings are what we often use and they are all very common seasonings.
Audience A: Then what should we do?
Xiao Yu: First we need to process the fish, wash it, remove the internal organs and scales, and then use a knife to make a few cuts on the fish, so that it will be more flavorful when fried. Then we marinate the fish with salt, white pepper and cooking wine
Slice for about ten minutes to remove the fishy smell and enhance the freshness of the fish.
Audience B: This step is very important. I have never marinated it before, and it always smells fishy every time I make it.
Xiaoyu: Yes, marinating is a very important step. Next, we can start frying the fish. First heat the pan, add olive oil, sauté the onions, ginger and garlic until fragrant, then add the chopped red peppers and stir-fry for a few seconds.
Audience A: What is the function of this red pepper?
Xiaoyu: Red pepper can not only increase the color of the dish, but also add a little spiciness, adjust the taste, and better match the small yellow croaker.
Audience B: Oh, that’s it. I’ve made sweet and sour yellow croaker before without adding red pepper, so it felt like something was missing.
Xiaoyu: Next, we can put the marinated fish fillets into the pot and fry until both sides are golden brown. During this process, you need to keep turning to avoid burning.
Audience A: How to control the size of this fish fillet?
Xiaoyu: The size of small yellow croakers is about the same. We can cut the whole fish into two sections, so that each section can be more uniform in size and easier to fry. After cutting, we can use a knife to make a few cuts on the fish skin, so that
When fried, the fish skin will be crispier and taste better.
Then, we need to prepare a pan, add some olive oil, and heat it over medium-low heat. After the oil is hot, put the fish in and fry until both sides are golden brown.
The next step is the key step. We can add some onions and minced garlic and stir-fry evenly to make the aroma more intense. Then add some salt, sugar, light soy sauce and cooking wine, and season. After stir-frying for a few minutes, you can
Add an appropriate amount of water, cover the pot, and cook over low heat for a few minutes until the fish is cooked through.
Finally, place the cooked small yellow croaker on a plate, pour in the fried onions, garlic and juice, sprinkle with some green onions and coriander as decoration, and the pan-fried small yellow croaker is ready!
It is worth noting that small yellow croaker is a kind of fish with very high nutritional value. It is rich in protein, vitamins, minerals and other nutrients. It is especially suitable for children and the elderly. This pan-fried small yellow croaker is not only delicious, but also low in calories.
