How to make celery yellow croaker shreds, how to make celery yellow croaker shreds?

Main ingredients: grass carp accessories: tender yellow celery, eggs, pickled red pepper seasoning: starch, ginger, garlic, soy sauce, sugar, vinegar, salt, chicken essence, cooking wine, edible oil, broth.

Method. 1 scrape the scales of the fish to remove the internal organs, peel and bone, pat loose and cut into shreds with the back of the knife, take the tender tip of celery and pat it loose and cut into sections, wash and cut ginger and garlic into shreds, cut into shreds with pickled peppers, and discard the eggs and leave them clear;

2 Put the shredded fish into the mixture of starch, cooking wine, salt and egg white to marinate for a while and set aside;

3 Mix soy sauce, sugar, vinegar, chicken essence, cooking wine, salt, starch and broth into a sauce;

4 Sit on the pot and pour the oil, when the oil is 30% hot, add the shredded fish and stir-fry, pour in the ginger and garlic, pickled pepper and celery to fry until fragrant, then pour in the sauce, and then pour in the sauce, and then you can get out of the pot.

<> Ingredients: grass carp accessories: tender yellow celery, eggs, pickled red pepper seasoning: starch, ginger, garlic, soy sauce, sugar, vinegar, salt, chicken essence, cooking wine, edible oil, broth.

Method. 1) Scrape the scales of the fish to remove the internal organs, peel and bone, pat loose and cut into shreds with the back of the knife, take the tender tip of the celery and pat it loose and cut into sections, ginger, ginger

Wash the garlic and cut it into shreds, soak the chili peppers and cut it into shreds, and leave the eggs yellow and clear;

2) Put the shredded fish into starch, cooking wine, salt, egg white mixture, limb Zen Xun and marinate for a while;

3) Mix soy sauce, sugar, vinegar, chicken essence, cooking wine, salt, starch and broth into a sauce;

4) Sit in the pot and pour the oil, when the oil is hot, put in the fish and stir-fry the shreds, pour in the ginger and garlic, pickled pepper shreds, celery and stir-fry to make the fragrance, and then pour in the sauce, and then you can get out of the pot.

Features:The fish meat is delicate, fresh and mellow, light and refreshing.

Material. 250 grams of carp meat, 125 grams of celery, 100 grams of egg white paste, 10 grams of pickled red pepper, 10 grams of garlic, 10 grams of ginger, 10 grams of soy sauce, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of salt, a little monosodium glutamate, appropriate amount of cooking wine, 10 grams of water starch, 75 grams of fresh soup, 15 grams of sesame oil, 500 grams of cooked lard (about 100 grams).

Method. 1.Cut the fish into thick strips, put it in a bowl, add egg white paste, cooking wine, salt, and mix well. Wash the celery yellow and cut into sections. Wash the ginger and cut into shreds. Soak the red pepper and garlic and shred and set aside.

2.Put the wok on the fire, burn the oil until it is 50% hot, put the fish shreds, immediately remove it from the fire, and gently disperse. When the shredded fish in Zhaozhen turns white, decant off part of the oil, leave 50 grams of oil in the pot, put the pot on the fire again, fry the shredded ginger, shredded garlic, pickled chili shreds and celery yellow to make the fragrance, cook into the sauce made of soy sauce, sugar, vinegar, fresh soup, water starch, etc., and pour sesame oil on it.

1. How to make celery fish fillets: Zheng Zhenxiao rinsed the fish fillets, cut them into strips with scissors and set aside; Wash the celery and carrots, cut the celery into segments, and cut the carrots into thin strips for later use; Heat the oil in a pan, add the fillets and stir-fry until golden brown; Pour in the vegetables and continue to stir-fry until broken, add sugar, salt, and chicken essence to get out of the pot.

2. Celery is rich in protein, carotene, vitamins and calcium, phosphorus, iron and other mineral elements. Celery leaves contain vitamin E that celery stalks don't have, so celery leaves have a higher nutritional value than celery stalks.

How do you make fish flavor with stir-fried celery with shredded white radish? Here's an easy way to do it:

Ingredients required: 100g white radish, shredded.

200g celery, cut into pieces.

1 tablespoon fish sauce.

2 cloves of minced garlic.

1 teaspoon minced ginger.

Salt a pinch of salt. Essence of chicken a little.

Vegetable oil to taste.

Steps:1Add an appropriate amount of vegetable oil to the pot, heat it, add minced garlic and ginger and stir-fry until fragrant.

2.Add the shredded white radish and stir-fry briskly for 2 minutes.

3.Add the chopped celery and continue to sauté for 2 minutes.

4.Add the fish sauce, add a pinch of salt and chicken essence, and stir-fry quickly.

5.Sauté until the celery is soft but still crispy.

The stir-fried celery with shredded white radish made in this way has a fish flavor, and the fish sauce is the key seasoning. It adds umami flavor to dishes and makes celery and shredded white radish more delicious and tasty. Hope this method is helpful to you!

Ingredients:

Ingredients

80 grams of shredded pork.

200 grams of celery.

100 grams of carrots.

Excipients

Oil to taste. Salt to taste.

Touch the vinegar to taste.

Cooking wine to taste. Light soy sauce to taste.

Tomato sauce to taste.

Sugar to taste. Step 11.All kinds of raw materials are ready.

2.All cut into thin strips, shredded pork marinated in starch, light soy sauce, cooking wine, green onion and ginger ready.

3.Blanch the celery and carrots in boiling water.

4.Use light soy sauce, oyster sauce, sugar, tomato sauce and vinegar to make a fish sauce.

5.Heat a pan with an appropriate amount of oil and add the shredded pork.

6.Stir-fry to whiten.

7.Add the fish sauce.

8.Add the celery and carrots.

9.Stir-fry well.

10.Add an appropriate amount of salt, monosodium glutamate, and sesame oil.

11.Stir-fry evenly, that is, the smile base can be out of the pot.

12.It's served.

Tips:

The preparation of fish flavor sauce can be based on personal preference, the amount of sugar and vinegar is a little more, and the fish flavor is stronger.

Ingredients: 1 carp, 100 grams of celery cabbage.

Excipients: 1 tablespoon of salt, 10 grams of light soy sauce, 100 grams of vegetable oil, 30 grams of cooking wine, 2 grams of monosodium glutamate, 50 grams of green garlic, 20 grams of ginger, 2 chili peppers, appropriate amount of water.

1. First of all, clean the fish you bought.

2. Scratch a few knives on the fish to make the fish easier to taste.

3. Prepare the required materials, shred the ginger, chop the chili, and cut the green onion and celery.

4. Put oil and chili peppers in a pot and stir-fry the cleaned fish intestines.

5. Put the fish intestines on a plate, then continue to add oil to the pan and put the fish in to fry.

6. Fry the fish until golden brown on both sides.

7. Then add ginger and chili pepper.

8. Then put the green onion and celery in a pot and cook together, and cook for three minutes on low heat.

9. Put it on a plate at the end.

This celery fish, fried first and then burned, is rich in nutrients; The dish is golden and bright, and the fish is tender and fragrant; When choosing celery, be sure to choose one that is tender and has a strong parsley flavor to enhance the dish.

Prepare the materials. Fresh fish 1 kg.

Celery 250 grams.

800 grams of vegetable oil (about 100 grams of actual consumption).

Salt 10 grams.

Cooking wine 10 grams.

100 grams of bean paste.

100 grams of cooking wine.

Soy sauce 25 grams.

10 grams of sugar.

10 grams each of green onion, ginger and garlic.

Wet starch 5 grams.

Vinegar 5 grams. 15 grams of bean paste.

MSG 5 grams.

Pepper 3 grams.

How to make it: 1.Remove the scales, gills and internal organs of the fish, clean them and cut them into strips 6 cm long and 3 cm wide. Finely chop the ginger and garlic. Cut the green onion into chopped green onions, and leave some green onions and ginger to break and marinate. Wash the celery and remove the cramps from the leaves and cut into 4 cm long sections.

2.Mix the fish with salt, cooking wine, green onions and ginger and marinate for 2 hours.

3.Put the pot on the fire, pour the oil and boil until it is 7 hot, fry the fish until golden brown and remove it; Leave 100 grams of bottom oil, stir-fry the bean paste to bring out the flavor, add the soup and cook slightly. That is, add fish, cooking wine, green onions, makeup, garlic, soy sauce, sugar, pepper, first boil the soup over high heat, and then simmer until cooked.

Then add celery and stir-fry slightly, drop a little vinegar, thicken with wet starch and remove the juice.

Ingredients: 1 carp, 100 grams of celery.

Excipients: 1 tablespoon of salt, 10 grams of light soy sauce, 100 grams of vegetable oil, 30 grams of cooking wine, 2 grams of monosodium glutamate, 50 grams of green garlic, 20 grams of ginger, 2 chili peppers, appropriate amount of water.

Method 1Carp remove intestines, scales and gills.

2.Cut the knife edge on both sides, wipe it with salt, cooking wine, and light soy sauce for two hours to taste 3Chop some celery, garlic, ginger, shredded chili pepper.

4.Add more oil and add the marinated fish.

5.Turn over. 6.Half fried and half fried, yellow and fried on both sides.

7.Add the chili pepper and ginger shreds.

8.Sprinkle some chili powder and drizzle with light soy sauce.

9.Add the green garlic and celery, and add a little salt to let the celery taste.

10.Put water in the water.

11.Cook for one minute and remove some MSG from the pan.

12.Serve on a plate.

Cooking skills. Turn the noodles over once while cooking, and cook both sides of the fish to taste.

Ingredients: 1 carp, 100 grams of celery.

Excipients: 1 tablespoon of salt, 10 grams of light soy sauce, 100 grams of vegetable oil, 30 grams of cooking wine, 2 grams of monosodium glutamate, 50 grams of green garlic, 20 grams of ginger, 2 chili peppers, appropriate amount of water.

The preparation of grilled fish with green garlic and celery.

1.A carp, grass carp is also fine.

2.Remove guts, scales and gills.

3.Cut the knife edge on both sides, wipe it with salt, cooking wine, and light soy sauce and let it taste for two hours4Chop some celery, garlic, ginger, shredded chili pepper.

5.Add more oil and add the marinated fish.

6.Turn over. 7.Half fried and half fried, yellow and fried on both sides.

8.Add the chili pepper and ginger shreds.

9.Sprinkle some chili powder and drizzle with light soy sauce.

10.Add the green garlic and celery, and add a little salt to let the celery taste.

11.Put water in the water.

12.Cook for one minute and remove some MSG from the pan.

13.Serve on a plate.