if you want to store Toona sinensis, you can buy Toona sinensis, wash it, blanch it, drain it, put it in a fresh-keeping bag, put it in the freezer, and take it out before eating. Only when you eat Toona sinensis correctly can you enjoy its delicacy and nutrition. The two most important points are summarized as follows:
1. Buy tender Toona sinensis and eat it now.
2. all kinds of cooked dishes should be blanched in advance. Fried Toona sinensis fish
I remember eating this snack often when I was a child, because the relatives and friends around me usually have Chinese Toona sinensis trees, and they will pick up some early adopters every spring. My parents like to brew Toona sinensis, while I like to fry Toona sinensis fish with Toona sinensis. Fried Toona sinensis fish is made of tender Toona sinensis buds as the main material and fried with crisp paste. The fried fish is shaped like a fish, so it is named fried Toona sinensis fish. Nowadays, farmhouses in many tourist places often do it, which is considered as a reservation. Ingredients: 1 small handful of tender Toona sinensis, 1 egg, salt, corn oil, pepper salt, clear water, and proper amount of flour.
Production:
1. Buy Toona sinensis. Choose fresh and tender, and short ones are better.
2. The bought Toona sinensis should be eaten as soon as possible and cleaned in clean water.
3. Remove the roots. If the Toona sinensis is a little longer, it can be cut off from it. If it is a small tree, it can be omitted.
4. Boil the water, blanch the Toona sinensis in boiling water for 1 minute, and then take it out.
5. beat a whole egg and break it up.
6. Add the flour. I didn't weigh the flour. I added it according to the amount I wanted. The amount of flour determines the final paste. My own estimate is about 1 grams. Slowly add the right amount of water and stir it into a thick batter. The consistency that can be hung on Toona sinensis should not be too thin. If it is too thin, it will not be starched.
7. Season the batter with salt. Put the blanched Toona sinensis into the batter in batches.
8. Take a pinch of Toona sinensis to hang the pulp.
9. Pour a proper amount of oil into the pot, fry it when it is about 5% hot, and serve it out when it turns slightly yellow. Sprinkle your favorite pepper and salt to enhance the flavor. It is recommended to eat it while it is hot. The method of crispy wing roots (snacks as a kind of snacks) Materials: wing roots, salt, sugar, cooking wine, pepper and starch < P > Method:
1. Marinate the wing roots with salt, sugar, cooking wine and pepper for 2 minutes.
2. evenly coat the root of the wing with dry starch, fry in hot oil, and fry the root of the wing for 5-8 minutes to turn yellow and crisp. It's not that the ingredients of this dish are so expensive and rare, but more importantly, the people who cook it feel about cooking. The name of the pepper-soaked chicken feet with wine began to come to mind, but later I wanted to pull it. After all, it's something to eat, and it's always a bit not very elegant to call it "soaking feet", which affects the appetite. It's better to change it to "soaking feet with pepper wine"! Anyway, it's delicious. I recommend it here to men and women who like to drink beer and eat chicken feet!
raw materials:
5g of raw chicken feet, a bottle of Shaoxing wine, 1g of pepper, a handful of salt, a small plate of fried peanuts and fried green beans, garlic paste, ginger foam and Chili oil
1. Buy chicken feet, wash them, cut off the nails, and then cut a knife from the palm;
2. Pour the salt into the wok, stir-fry the pepper with low fire until the pepper is fragrant, and the salt turns dark yellow. After cooling, pour it into the chicken feet and knead them evenly.
3. Pour in enough Shaoxing wine, stir the chopped Jiang Mo evenly again, cover it, put it in the refrigerator for more than one night, and open the cover the next day to pour out all the chicken feet. Boil a pot of water. When the water boils, pour in all the chicken feet, and pour in the two seasoning juices together. After five minutes, turn off the fire and cover it and stew for a while. After cooling, mix in fresh garlic, fried peanuts and green beans, and add a little red oil;
4. Chicken feet just taken out of the refrigerator, and frozen skin, cool!
Zanthoxylum bungeanum and Shaojiu, two classic seasonings, penetrate into every skin layer of chicken feet, and even the bones have a strong sense of wine and prickly ash numbness. The practice of salt and pepper fish scales (snacks to be served)
Material: fish scales, salt and pepper
Practice:
1. Wash the fish scales, marinate them with salt, cooking wine and pepper for 1 minutes
2. Sprinkle dried starch evenly on the fish scales and fry them in a hot oil pan. When the fish scales are curly, they can be taken out golden.
3. Put the fried fish scales on the plate and sprinkle with salt and pepper.
Tip:
1. Fish scales should be peeled off one by one, otherwise they will stick together.
2. The fire for frying fish scales should not be too big, which is easy to fry.
3. Use the scales of herring or grass carp first.
Fish phosphorus is rich in protein, fat, vitamins, iron, zinc, calcium, trace elements necessary for human body, and colloid. Fish phosphorus also contains a variety of unsaturated fatty acids, which can reduce the accumulation of cholesterol on the blood vessel wall and prevent arteriosclerosis, hypertension and heart disease. How to make dried lobster sauce with small fish (a delicious and affordable appetizer) Material:
1 dried whitebait (noodle fish), 4 pieces of spiced dried beancurd, 1 fresh green pepper and 1 red pepper, 3 cloves of garlic and 1g of lobster sauce
Seasoning: 1 tablespoon of soy sauce, 1 tsp of sugar and 1 tsp of rice wine:
1. Preparation method of dried whitebait with clear water in advance.
2. shred the green pepper, chop the spiced dried bean curd into small pieces, and slice the garlic.
3. put 1/2 tbsp oil in the pan, add the cold oil into the lobster sauce and garlic slices and stir-fry until fragrant.
4. add dried bean curd and stir-fry for about 1 minute, then add dried fish and stir-fry until fragrant.
5. add shredded green pepper and stir fry.
6. Add light soy sauce, sugar and rice wine, and stir-fry until the sauce is dry.
Making experience:
1. Some dried whitebait is salted very salty during making, so wash the salt after soaking in water, or put less soy sauce when frying, otherwise it will be too salty.
2. Dried whitebait is easy to be over-fried, so stir-fry dried fish after stir-frying dried bean curd.