How does the restaurant sharpen the knife for cutting ginger and shallots?

You can go directly to the sharpening master, twice a month. They sharpen their knives very quickly and work well. You can only use a sharpening stick to sharpen your own knives. Nothing else will.

The purpose of your mother-in-law's purpose is to drizzle heated orchid peanut oil on top of the new shredded green onion and ginger, which can turn the spicy taste of the green onion and ginger into a special aroma, and can also firmly lock in the freshness of the steamed fish, making the fish more tender and smooth.

Steamed fish must be mastered by the heat time, the fish should be just cooked, too cooked and the meat will be old, and the oil is mixed with the meat and fish to cover the fishy smell of the fish.

The green onion is divided into two halves, the green onion is white and patted with a knife, the green onion leaves are broken by hand, torn into silk, and then cut with a knife. (Shredded green onions soaked in cold water will bend naturally).

Ingredients: 1 fish; a section of Beijing onion; 1 slice of shallots; cooking wine to taste; salt 3 g; a piece of ginger; Appropriate amount of corn oil (vegetable oil is acceptable); Steamed fish sauce: as follows; 2 tablespoons steamed fish soy sauce; 2 scoops light soy sauce; 4 tablespoons of water.

Preparation of steamed fish.

1. Change the knife on both sides of the fish.

2. Spread the green onion and ginger on the bottom, put the green onion and ginger in the stomach, and put the ginger shreds in the changing knife.

3. Sprinkle salt and wipe evenly, pour in cooking wine, and marinate for half an hour.

4. Steam on high heat for 25 minutes (cold water is added to the pot, so it takes ten minutes for the water to boil, and it can be steamed for 15 minutes after the water boils).

If you add boiling water, steam it for 15 minutes and you're about the same.

5. During the steaming of the fish, cut the shredded green onions and soak them in cold water.

6. Steamed fish sauce: 2 tablespoons light soy sauce, 2 tablespoons steamed fish soy sauce, 4 tablespoons of water, heat until slightly boiling.

7. After the fish is out of the pot, pour the water on the plate, remove the green onion and ginger on the surface and stomach, and pour in the heated steamed fish juice.

8. Lay the shredded green onions that have just been soaked in cold water on the fish, and pour the corn oil on the fish after it is hot.

9. Done.

Prepare ingredients: an appropriate amount of green onions, a few toothpicks.

Step 1: First of all, prepare the green onion segments, and the length should be about 10 cm.

Step 2: Hold one end of the green onion in one hand, hold 4 toothpicks in the other, and gently scrape the other end until it reaches the thickness you want.

Step 3: Scrape the shredded green onions.

Step 4: Then soak the shredded green onions in cold water, and it will instantly turn into a thin and curly rolled green onion shredded shallots.

How do you cut shredded green onions on steamed fish? Teach you a method, look at it, hurry up and collect it.

Cut the green onion into segments of about three centimeters, and then cut a knife vertically along the Silk Road, do not cut to the end, take out the solid part in the middle, pave the slices, and cut horizontally along the Silk Road.

1.Wash the chives and gently press them from end to end with a knife (the back of the knife is fine) to soften them (to make them easy to fold).

2.Take a green onion leaf and roll it up from beginning to end, and the roll that has been pressed in front will not break now.

3.Press the rolled green onion on the cutting board.

4.Use a knife to cut as thin a cross-section as you would with your fingers as you would normally cut a thin slice of meat or a potato slice.

5.The shredded green onion is soaked in water and rolled up, and if it is stretched, it is the length of the whole chives.

First, cut the green onion into segments and shred it.

When I was a child, I listened to others sing, shredded green onions, shredded ginger, shredded beef and mutton, zucchini wow, sea rice, and tasted good.

Authentic fish stew detailed teaching, come and learn together, remember to collect!

If you like it, you must give it a double click.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Hello! Look what kind of fish you're making! There is nothing special about sea fish! Onions, ginger, garlic, peppercorns, and ingredients are indispensable! In one is the heat! Fish can't stay for too long!

As for anchovy. For example, when the dried red pepper section puts the artemisia cinnamon and cinnamon, there are not many options, and the time of the river fish is longer! But not too long and low heat for 20 minutes is best!

Be careful not to get confused! Hehe.

Cut the soft-shelled turtle into pieces, pot under cold water, add green onion and ginger cooking wine and cook for ten minutes to remove the fish, boil the blood foam, pick up and rinse and set aside, fry the pork belly under the heat of oil until it changes color, add green onions, ginger and chili pepper and fry until fragrant, put the soft-shelled turtle soy sauce and add some beer, add some hot water, add some pepper and cover and cook for about 20 minutes, remember to add salt and sugar to taste halfway, and sprinkle some chopped green onions before coming out of the pot.

Soft-shelled turtle is not only a delicious food material, it is also a very good traditional Chinese medicine, people with slight liver problems can eat soft-shelled turtle to carry out ** on the liver, the effect is very good. Moreover, the nutritional value of soft-shelled turtle is also very high, and its meat is very delicious. Among the many cooking methods of soft-shelled turtle, the most popular is braised soft-shelled turtle, which is not only delicious, but also people with weak qi and blood will replenish their vitality after eating.

So what is the most authentic way to make braised soft-shelled turtle?

1. Ingredients: a soft-shelled turtle, an appropriate amount of oil, an appropriate amount of salt, a little sugar, an appropriate amount of light soy sauce, a spoonful of cooking wine, a can of beer, an appropriate amount of ginger, an appropriate amount of garlic, and a little chili.

Method: Soft-shelled turtles are slaughtered cleanly. Prepare ginger, garlic, chili pepper, star anise.

The water in the pot is boiled, and the soft-shelled turtle is scalded. Take out and scrape off the outer layer of skin on your stomach and feet, and cut it into pieces. Heat the oil in a pan and stir-fry the ginger, garlic and star anise until fragrant.

Stir-fry the soft-shelled turtle. Stir-fry until it changes color, cook in cooking wine, add an appropriate amount of salt, light soy sauce, sugar, chili pepper, and pour in a can of beer. Simmer until the soup is almost dry, turn off the heat (about 20 minutes).

Placed around the soft-shelled turtle.

2. Ingredients: 1 soft-shelled turtle, a piece of pork belly, oil, ginger, garlic, light soy sauce, dark soy sauce, green onion, water, rock sugar, chicken essence.

Steps: Buy the pork belly, wash it and blanch it in cold water, then take it out and cut it into small pieces. Slice the ginger, peel the garlic and set aside, wash the green onion and tie the knot.

Handle the soft-shelled turtle, wash it, and cut it into large pieces (it is very important to deal with the soft-shelled turtle, it is not clean, the burned soft-shelled turtle has a fishy smell, and the white elephant plate oil dripping things inside the soft-shelled turtle must be completely removed.) Pour boiling water at about 80 degrees on the soft-shelled turtle, and then tear off a layer of membrane on the soft-shelled turtle, and be sure to tear it clean. Remove from the frying pan, fry the ginger in oil until browned, and add the chopped pork belly.

Stir-fry the pork belly until the oil is out, add oil, and cover. Add light soy sauce, dark soy sauce, and cover (my dad said that the wine and soy sauce should be covered so that the aroma does not overflow).

Add rock sugar to the meat and boil it in water. (The soft-shelled turtle can be processed while it is cooking). In another oil pot, heat the oil and put ginger slices, garlic, and soft-shelled turtle.

Stir-fry the soft-shelled turtle for a while and add the cooking oil. Release the soy sauce and dark soy sauce and cover for a while. Transfer the soft-shelled turtle to the pot where the pork belly is placed.

Put a little water, add rock sugar and green onion knots. After the heat boils, turn to low heat for 20 minutes, add a little chicken essence.

1. Prepare the cucumbers.

2Shred the cucumber.

3Finely chop the garlic.

4Pour over the cucumbers.

5. Prepare an egg.

6Crack the eggs into a bowl.

7Pour the eggs into the pan.

8 Stir and 9 Place the eggs on top of the cucumber.

10Pour in vinegar, sugar, sesame oil, salt, monosodium glutamate.

Pork head meat with cucumber salad.

Method: 1 The cooked food (pork head meat + pork liver) bought back, steam it in a steamer for five minutes, let it cool, and cut it into pieces (the cooked food I bought back can also be eaten directly, but I am used to heating it over high heat, and it should be sterilized).

2 Crush the cucumber and cut it into pieces.

3 Put a spoonful of salt in the garlic mortar, add the garlic cloves, pound into garlic paste, add old vinegar, steamed fish soy sauce, sugar, chicken essence, sesame oil, and mix well into garlic sauce.

4 Put the cucumber and meat in a large bowl, pour the garlic sauce and stir well to prepare the cucumber, tofu and peas.

Seasoning: light soy sauce, vinegar, peppercorns, sesame oil.

Method 1: Wash and dice cucumbers, cut tofu into small dices, and wash peas;

2. Boil a pot of water, pour in the peas and blanch until cooked;

3. Wait for the water to boil again, blanch the tofu for one minute;

4. Blanch the peas and diced tofu in cold water, drain the water, and mix with the diced cucumber;

5. Pour on the seasoning and mix well.

300 grams of oily skin.

Excipients: 100 grams of cucumber.

Seasoning: 3 grams of salt, 5 grams of green onions, 5 grams of ginger, 5 grams of sesame oil.

Method 1Remove the roots of the green onions, wash and cut into shreds, wash and peel the ginger, and cut into shreds.

2.Shredded tofu is cut into inch segments with a straight knife, and cucumbers are washed and cut into thin strips with a straight knifeSprinkle shredded tofu and cucumber shreds with refined salt and mix them together on a plate, and finally sprinkle shredded green onions and ginger, and pour sesame oil on them.

Teach you how to make cold cucumbers simple and delicious.

If you want to make cold cucumbers with a good taste, you must remember to put the cucumbers in the refrigerator to ice them first, so that the cucumbers will have a crispier taste.

Cut the cucumber into small pieces, blanch the fungus and pour it together, put a little salt and mix well, then mix a chili juice and mix well, and then pour a little peanuts.

Crush the cucumber and stir with onion, garlic and chili sauce and coriander.

How do you cook cucumber pickles? Wash the cucumber and slice it, add salt, marinate the excess water, stir and add green onion, ginger, garlic, millet spicy, light soy sauce, aged vinegar.

Singer: Zhang Yangyang.

Language: Chinese is available.

Belong to the ** world rotten: about youth.

On the way home - Zhang Yangyang.

Words: Liu Xiang, Zhang Yangyang.

Music: Ju Hongchuan, Sun Haini.

Walk the noisy and lively streets in the sun.

But he can't freely wander and leak early.

Hurried like the wind, as desolate as the rain.

There is no place for you.

There are no wings for birds, no ponds for fish.

There is no garment of white clouds.

Fear of the weight of the wheels that you can't bear.