Scad ginger warehouse for cold winter days
During cold winter days, the food warehouse is always a lot of interest and preferred especially braised fish. If meat warehouse're attracted by the soft fatty fish'm intrigued by the fish meat and sweet. So often braised fish stock from this afternoon and come back tomorrow meat fish warehouse will firmer and tastier. Today, go to the kitchen with delicious dishes ginger warehouse pompano fish specialties warehouse equally Vu Dai village. Scad meat hunting, fleshy, very charming, attractive, beautiful dark brown fish that you put rice immensely.
Material:
Scad: 1 child
3 branches ginger
Fish sauce, pepper, sugar, pepper, pilgrims
Making:
- Scad washed, cut into bite size piece, marinate the fish for about 15 minutes with a little salt.
- The cooking oil in the pan, wait and pour boiling oil on the fried fish page.
- Fish Fry finished, take out the disc to the drain.
- Shaved ginger peel, cut into short pieces.
- Heat 3 teaspoons of water, 4 teaspoons of sugar to produce colored water for the fish. When the road turns yellow tan wings then add ginger paste and stir-fry onion fast.
- Give the fish to the pot, ginger pieces scattered over the face fish boiled, seasoned with a little sugar, salt, pepper, flour. Give fish a little water into the pot and then seasoned with spices to taste.
- Boil water in a saucepan until thick fish stock and can turn off the stove and presented to disk and served with hot rice.
During cold winter days, the food warehouse is always a lot of interest and preferred especially braised fish. If meat warehouse're attracted by the soft fatty fish'm intrigued by the fish meat and sweet. So often braised fish stock from this afternoon and come back tomorrow meat fish warehouse will firmer and tastier. Today, go to the kitchen with delicious dishes ginger warehouse pompano fish specialties warehouse equally Vu Dai village. Scad meat hunting, fleshy, very charming, attractive, beautiful dark brown fish that you put rice immensely.
Material:
Scad: 1 child
3 branches ginger
Fish sauce, pepper, sugar, pepper, pilgrims
Making:
- Scad washed, cut into bite size piece, marinate the fish for about 15 minutes with a little salt.
- The cooking oil in the pan, wait and pour boiling oil on the fried fish page.
- Fish Fry finished, take out the disc to the drain.
- Shaved ginger peel, cut into short pieces.
- Heat 3 teaspoons of water, 4 teaspoons of sugar to produce colored water for the fish. When the road turns yellow tan wings then add ginger paste and stir-fry onion fast.
- Give the fish to the pot, ginger pieces scattered over the face fish boiled, seasoned with a little sugar, salt, pepper, flour. Give fish a little water into the pot and then seasoned with spices to taste.
- Boil water in a saucepan until thick fish stock and can turn off the stove and presented to disk and served with hot rice.
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