How to make mullet stewed cabbage delicious, the practice of stewed mullet soup

Ingredients. 200 grams of cuttlefish 300 grams of cabbage.

Accessories. 75g shrimp paste, 75g egg, 50g coriander.

Seasoning. 25 grams of green onions, 25 grams of ginger, 20 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 2 grams of pepper, 5 grams of sesame oil.

Method. 1.Wash the mullet, chop the head and paws, cut the body into long strips, and soak it with boiling water; Wash the cabbage hearts and shred.

2.Heat another vegetable oil in the pot, add minced green onion and ginger to cook the fragrance, that is, add shrimp paste and stir-fry, add cabbage and stir-fry until soft, cook in cooking wine, add stock and other seasonings to stew, then add mullet to stew, and finally pour eggs in, add monosodium glutamate and pepper to taste, pour sesame oil, and sprinkle coriander segments.

Characteristic. The cabbage is fresh and soft, the mullet is crispy and tender, and the half-soup and half-vegetable shrimp sauce is strong, which is a typical fisherman's flavor dish in the coastal area of Jiaodong.

Shrimp sauce mullet stewed with cabbage.

Ingredients: 75 grams of shrimp paste, 200 grams of mullet meat, 300 grams of cabbage heart, 2 eggs, 50 grams of minced green onion and ginger, 50 grams of coriander, 100 grams of vegetable oil, appropriate amount of broth, salt, monosodium glutamate, cooking wine, pepper and sesame oil.

Preparation of shrimp sauce mullet stewed with cabbage.

1. Wash the mullet, chop the head and claws, cut the body into long strips, and soak it with boiling water (such as old); Wash the cabbage hearts and shred.

2. Heat vegetable oil in the pot, add minced green onion and ginger to cook the fragrance, that is, add shrimp paste and stir-fry, add cabbage and stir-fry until soft, cook cooking wine, add stock and other seasonings to stew, and then add mullet to stew (do not get old), and finally pour eggs in, add monosodium glutamate and pepper to taste, pour sesame oil, and sprinkle coriander.

The mullet should be stir-fried first, so that the meat that will be eaten will become more and more delicious, and then stewed with cabbage, its soup is very nutritious.

The preparation of mullet soup is as follows:1. Prepare ingredients 10g ginger, 10g green onion, 10g oil, 10g cooking wine, 100g turtle bone, 10g salt.

2. Slice the ginger and wash the turtle bones.

3. Add oil to the pot, add ginger slices to stir-fry until fragrant, add fish bones and stir-fry, then pour in cooking wine and green onion and add water.

4. Put salt before simmering.

What you need to prepare: green onion, ginger, mullet, cooking wine, salt, water, oil.

4. Pour in cooking wine and green onion below, and add water, as shown in the figure below.

6. Finally, the stewed mullet soup is completed, as shown in the picture below.

Main ingredients: 500g of mullet meat, half a spoon of salt, 3 drops of white vinegar, half a green onion, 1 shallot, 150ml of cooking oil, a little ginger, a little garlic.

1. Cut the mullet, remove the scales, and rinse off the blood with water.

2. After the oil is heated, add the minced ginger and garlic, stir-fry slightly and pour in the prepared fish.

3. The fish must be stir-fried until it is golden brown. This step is the key to the flavor of the fish broth.

4. Add water and simmer.

5. Boil the fish soup for 15 minutes and then it will be out of the pot. Sprinkle with chives and you're done.

Ingredients: 500g mullet.

Excipients: 10g salt, 10g green onion, 5g ginger, 5 cloves of garlic, 5ml of vinegar, 7ml of cooking wine, 5g of sugar.

Method 1: Clean up the fish, scrape the scales, remove the gills, disembowel, cut off the fins, then wash them, and draw a cross knife on the fish.

2. Drain the fish, shred the green onion and ginger, and cut the garlic into cubes.

3. Heat the vegetable oil, put the fat into the pot, and then after the oil is heated again, put in the fish and fry it, so that the fish skin will be intact and will not stick to the pot.

4. After frying on both sides, add green onions, ginger and garlic, and later add rice vinegar, cooking wine, and a little sugar.

5. Add cold water to the pot, cover the fish, bring to a boil over high heat, and simmer over low heat. After the pot is boiled for a while, add salt.

6. Then it's time for the slow simmering process, after the stew is done, add coriander, and it's done.

After the fish is bought, wash it, cut it horizontally into 1 cm thick fish segments, put it in a clay pot, add garlic cloves, ginger and shallots, oil, salt and cooking wine, an appropriate amount of cold water, boil and simmer over low heat. For a better look, add red and green peppers (cut into small slices, the ratio of red 1 green 3-4) 1 minute before cooking.

Prepare ingredients: 600 grams of white mullet, 3 slices of ginger, 2 green onions, 5 lemon peels, 1 spoon of cooking wine 1, first prepare the required ingredients, as shown in the figure below

2. Add cooking wine, green onions, ginger and lemon slices and marinate for 10 minutes to remove the fish, as shown in the figure below

3. Pour oil into the pan and fry the mullet, as shown in the figure below

4. The meat can be whitish, as shown in the figure below

5. Take it out and put it in the casserole, as shown in the figure below

6. Add ginger and lemon zest and green onions, as shown in the figure below

7. Then add boiling water, as shown in the figure below

8. Bring the fire to a boil first, as shown in the figure below

9. Simmer over medium-low heat for 30 minutes, as shown in the figure below

10. Finally, add some lemon zest and serve, as shown in the figure below

Ingredients: 1 mullet.

Excipients: 2 cloves of garlic, 1 green onion.

Seasoning: 3g salt, 3g monosodium glutamate.

Production Steps:1Cut the mullet into cubes.

2.Heat the oil in a hot pan, add the garlic, stir-fry until fragrant, and then add the mullet and fry.

3.After frying, add an appropriate amount of water, cover the pot, cook over medium heat for 17 minutes, add salt and monosodium glutamate to taste, and sprinkle chopped green onions after cooking.

Tip 1Mullet meat contains protein, fat, 18 amino acids, etc., as well as calcium, phosphorus, iron and a variety of vitamins necessary for the human body.

2.People with physical weakness, hypoproteinemia, spleen and stomach qi deficiency, malnutrition and anemia should eat more mullet.

3.Mullet also has the effect of dispelling wind and curing chancre, tonifying the spleen and invigorating qi, diluting water and reducing swelling.

Ingredients: 300g cuttlefish strips, 100g vermicelli, 350g Chinese cabbage Accessories: appropriate amount of oil, appropriate amount of chicken powder, appropriate amount of pepper, 10g of coriander Steps: Ingredients map.

2.Soak the vermicelli in water.

3.Drain the soaked vermicelli, add an appropriate amount of fish sauce, mix well, and marinate for a while.

4.Wash the cuttlefish strips and set aside.

5.Wash the parsley, chop it and set aside.

6.Wash the Chinese cabbage, cut into strips and set aside.

7.Sit in a pot and boil water.

8.Add the Chinese cabbage.

9.Cover the pot and cook until it breaks.

10.Remove the lid and add the cuttlefish strips.

11.Put in the vermicelli and cook.

12.Pour in the olive oil.

13.Add the chicken broth mix.

14.Sprinkle with pepper to taste.

15.Add the coriander, remove from heat.

1.The black fish is scaled and attacked, gills are removed, belly is removed, washed, and cut into thick slices.

2.Cut the tofu into cubes and blanch it with boiling water.

3.Heat the oil in the pan, put down the ginger shreds, and stir-fry the fish pieces.

4.Stir-fry until the fish turns brown, add cooking wine to remove the smell.

5.Add an appropriate amount of water, add a few drops of vinegar, and bring to a boil over high heat.

6.Cook over medium heat for 15 minutes.

7.Add tofu and cook over high heat for 5 minutes.

8.Add salt and pepper.

9.Add chopped green onion and chicken essence.