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JINGUANYUAN KITCHEN

Features cuisine

Steamed fish

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[Abstract]:
Practiceone: Ingredients:Fushoufish Accessories:GoldenDeliciousGardenSoySauce,GoldenDeliciousGardenPeanutOil,GreenOnion Productionsteps: Washthefishandseasonit. Steamfor5-7minutesonthefire. Thetopofth
Practice one:
 
Ingredients: Fushou fish
 
Accessories: Golden Delicious Garden Soy Sauce, Golden Delicious Garden Peanut Oil, Green Onion
 
Production steps:
 
Wash the fish and season it.
 
Steam for 5-7 minutes on the fire.
 
The top of the fish is topped with cooked peanut oil and served with onions and soy sauce.
 
Practice 2:
 
Ingredients: Beef, Longevity Fish, Golden Delicious Garden Soy Sauce, Golden Delicious Garden Balsamic Vinegar, Salt
 
Production steps:
 
Burn a soup with beef and let it stand by. At the same time go fish scale fish gut, two sides of each draw three knives, deep to the bone, with rice wine, soy sauce, transfer a little vinegar wipe, to drench the body of the fish.
 
For a quarter of an hour, the fire on the steamer steams through the water, and a half kilogram of fish is suitable for twelve to fifteen minutes. The water in the steamer must be boiled beforehand. If it cannot be steamed for too long, it will be too old. The method of steaming should be with the fish facing down and the fish belly upside down, which can be served with seasoning, fungus and so on.
 
Steamed finish plate. In addition, take a bowl of salt, pour the beef soup, and then burn the beef in the bowl to the fish in the bowl as a soup. Then finely chopped green onion, garlic, sprinkled in the fish's body, and then boiled a pot of essential oils, from top to bottom, then the onion fragrant fish, and bright color, the entrance from micro-focus to tender Layering.
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