Recipes tagged "Fish stuffed with soy sauce"

15 recipes found

Make the spareribs refreshing and tender [Steamed Pork Ribs in Lotus Leaves]

The origin of Dutch's diet and health. Our country's cooking and food have a long history, a wide variety, exquisite skills, unique flavors, and colorful national characteristics. They constitute a very important and most representative part of traditional culture - food culture. As the earliest edible plant charge discovered and utilized, its edible history has been thousands of years. When it comes to Dutch cuisine, people will naturally think of Hangzhou Beggar's Chicken, a famous heavenly dish that is both delicious in color, flavor and appearance. Beggar Tong's Chicken is fragrant, tender and delicious. It is made by adding wine to the roasted mud, and the selected Yue chicken is wrapped in West Lake lotus leaves and grilled, so that the fragrance of the lotus leaves blends with the light fragrance of the chicken. Because of its unique taste, tenderness and deliciousness, it has become a traditional famous dish in my country. In fact, this method of wrapping lotus leaves with lotus leaves is very common in Chinese lotus dishes. There are also many varieties of British dishes made with lotus seeds, lotus seeds, flowers, etc. According to statistics in recent years, there are hundreds of varieties. Such well-known delicacies as steamed pork with lotus leaf powder, lotus leaf meat, lotus leaf chicken, steamed pork ribs with lotus leaves, lotus root pork rib soup, etc., have long appeared on the dining tables of ordinary people. The lotus leaves are like a breeze, giving people a refreshing feeling, and people are full of praise.

Hot dishes Home cooking
Meatballs with tomato sauce

Round meatballs are a favorite meat dish for many people, and their round appearance is full of meaning. The word "circle" means reunion, perfection and auspiciousness. There is a classic dish in Shandong cuisine-dried croquettes. Dry frying is a well-known method of frying. It refers to the method of seasoning the processed raw materials, adding wet starch paste or wet starch whole egg paste, and frying them in rapidly heated hot oil until they are mature. Just like dry croquettes, high fire is used from beginning to end. Someone asked, isn't it afraid that the outside will be burnt but the inside will not be transparent? Of course, we are not afraid. Our ancestors have already thought of a solution for us: hard, squat and bump, so that the small meatballs in the hot oil can not only be cooked but also charred on the outside and tender on the inside. It is really amazing. First, we need to put oil in the pot and heat it over high heat. When it is 50% hot, use a spoon or directly use your hands to put in the small meatballs. The chef reminds you that it is better to use your hands, which feels faster and more accurate. Heat the oil in the pot over high heat while frying the meatballs. It is best not to take more than 3 minutes from the time the first meatball is put into the pan to the last one into the oil. During this period, you must use a slotted spoon to keep turning the meatballs in the pot, so that all the meatballs will not stick together. After the last meatball is put into the oil, fry it for a while. If you feel that the skin of all the meatballs is hard, use a slotted spoon to take out all the meatballs. Continue to heat the oil in the pot until it is about 70% hot. Put all the meatballs into the pot again. This time, the main purpose is to let the meatballs color. After that, there are the steps of squatting and tossing. The purpose of squatting is to slowly heat the meatballs, instead of sitting on the fire all the time, so that the meatballs will not be burnt on the outside and undercooked on the inside. The function of tossing is to make the meatballs have a crispier texture in the constant collision with the colander. The meat of dry croquettes is generally chosen from the front buttocks, with a fat-to-lean ratio of about 5:5. Some people are also willing to choose pork belly or rear buttocks. In fact, the taste is similar. The only thing to note is that the meat in the dry croquettes must be fat, so that the fried balls can be moist. The traditional method is to cut the meat into slices, then into shreds, then into dices, and finally chop it repeatedly. Now that you have a meat grinder, you don’t have to do this trouble. You can grind the meat into the meat grinder twice. The meat of dry croquettes must be particularly delicate. In addition, after adding the seasoning to the meat filling, you need to keep grabbing and smashing it to make the meatballs firm. This action can only be done by hand. The purpose of grabbing and throwing has two purposes. One is to make the meat of the meatballs more chewy, and the other is to make the starch in the meat filling quickly and evenly integrate into the meatballs. Otherwise, it will be difficult to achieve complete integration by just stirring the meat filling with your hands. If there are any starch blocks that have not melted, the pan may explode during frying.

Hot dishes Home cooking
Grilled halibut

Flounder is known as the freshest fish in the sea, with a protein content as high as 21%. The fat layer under the scales is thick and contains a large amount of unsaturated fatty acids. The content of calcium, phosphorus, iron, zinc, iodine, selenium and other inorganic salts is more than 1.2%, and the nutritional value is very high. Wang Shixiong of the Qing Dynasty recorded in "Suixiju Diet Spectrum": Anchovy is sweet and flat, appetizing, warming the internal organs, and tonifying deficiency. Males are suitable for fresh food, and females that are very white and beautiful are suitable for eating, especially if they are the next year old. The ancients believed that the fish tastes better when dried than when eaten fresh. In the past, the production of flatfish was abundant and the supply exceeded demand. In addition to being eaten fresh, a large amount of fish was salted, dried and sold to the mainland. Nowadays it is extremely rare. The taste of anchovy is fresh, mellow and long-lasting, with excellent texture. In the food industry, there is a saying that the anchovy comes from the south and the anchovy comes from the north. For all kinds of fish, the freshness after spawning is always not as good as before spawning, but the opposite is true for bream. In late spring and early summer, the shad that swim from the open sea to the offshore to spawn are just like the shad before spawning, and their meat is the most delicious. Fish from the same place are as different in taste as charcoal. This is the difference before and after spawning. There is also an interesting phenomenon. The larger the scales of freshwater fish, the thicker and fewer the fish bones. The opposite is true for saltwater fish. The larger the scales, the thinner and more fish bones. There was a poem by the predecessors: Every family recommends Juluo in spring nets, and the flavor of anchovies is of the same family. There are also Yuancai sighing in front of the bottle, even though it is said that the fragrant vines hate the many thorns. What I mean is that the flounder is delicious, but it has many thorns. Its thorns are as thin as cow hairs and are intertwined, which is a great test of people's tongue skills and patience. Impatient people often dare not understand, and thus miss out on such delicious food. Just like the first person to eat crabs, only those brave and adventurous people can get the best rewards. This is a universal creed. The way of eating is no exception. In my opinion, sucking fish bones requires acrobatic dexterity and tacit understanding between the tip of the tongue and the cheeks, and the result will definitely bring us to a higher level of taste enjoyment. What those who are willing to gain from this process between primitiveness and art are absolutely incomparable to the bland taste of chewing large pieces of fish meat. The excellence of the fish is everywhere, from the outside to the inside. Like the scales of a fish, they are hard in texture, but to us they are nothing more than redundant waste. The scales of the fish are still a rare delicacy, crisp and tender in the mouth, and fragrant. It’s really a shame to see people who don’t know discard it like a piece of shit! Fresh flounder, whether steamed or boiled, is a delicacy.

Hot dishes Home cooking
Sesame-flavored jellyfish

Jellyfish is the most common dish on the table. Shredded jellyfish is extremely nutritious. According to measurements, every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is also a good medicine for treating diseases. Jellyfish has the functions of clearing away heat and detoxifying, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling.

Cold dishes Home cooking
Smooth and delicious—braised tofu with large prawn paste

After many repeated trials, the first product, prawn paste, was finally successfully developed. The raw materials are selected large prawns from the Bohai Bay, which are cleaned, fermented and pickled in traditional methods to become a pure natural green food. This shrimp paste is low in salt, non-odorous, naturally high in calcium, ready to eat after opening the bottle, and is rich in various trace elements, protein, and a variety of amino acids and beneficial bacteria needed by the human body. There is also a very important nutrient in shrimp paste - astaxanthin. Astaxanthin is by far the strongest antioxidant and is called super vitamin E. The redder the shrimp paste, the more astaxanthin. This large prawn paste has a unique taste, is fresh and delicious, can be eaten without feeling greasy, has endless aftertaste and is rich in nutrients. Braised tofu with prawn paste is a perfect match. The deliciousness of the prawn paste and the tenderness of the tofu. During the stewing process, the tofu absorbs the astaxanthin and delicious flavor of the prawn paste, filling the tissue. The best tool for eating this dish is a spoon. Take a spoonful of smooth and tender tofu and eat it with the delicious red soup. The soup is thick and delicious, and the tofu is tender and smooth. The feeling is one of comfort and happiness!

Hot dishes Home cooking
Eggplant mixed with octopus sauce

Kim Bu-sik (1075-1151) was a historian of the Goryeo Dynasty. Referring to Sima Qian's "Historical Records", there is a very famous Korean history "Historical Records of the Three Kingdoms". The book records that more than 2,000 years ago, when King Shinmun of Korea ordered to prepare a gift list for his wife, kimchi, various sauces, pickled and washed vegetables such as cabbage and radish were on the list. The octopus was fermented in the sauce to make delicious kimchi. Later, people thought about how it would taste if seafood was used to make the sauce, so they washed and marinated the fresh octopus, then put it into the special sauce. Waiting and waiting, it finally fermented. When I tasted it, my God! The freshness and flavor of the sauce make this super delicious ------ octopus sauce! In South Korea, only wealthy families can eat octopus sauce regularly. When the weather is hot, and the elders see someone in the family being upset, not wanting to eat or drink, and in need of dietary adjustments, they will squint their eyes and say slowly: "Daughter-in-law, let's eat some octopus sauce tonight." After hearing this, the daughter-in-law bowed, trotted straight to the sauce jar... ....Nowadays, Koreans live and work at a fast pace. The packaging of octopus paste is getting smaller and smaller, and the sealing performance is getting better and better, so that women can easily put it in their handbags. When they pause in their hurry, even the simplest instant noodles and takeout will become particularly appetizing and delicious because of the addition of octopus paste. Although octopus paste is called octopus paste, its correct Korean translation should be called octopus paste, so our octopus paste is not a sauce, but a side dish, a very authentic, delicious and delicious side dish. Puyuan fresh octopus (octopus) is pickled according to the traditional Korean method. It is crispy, tender, fresh, salty, sweet and spicy. The taste is definitely better than the local Korean taste. The sauce is delicious when eaten alone. This pickle is made with a unique craft. You can put it in the refrigerator and take it out when you want to eat it. The sauce has a mellow taste. The octopus sauce is particularly delicious. Everyone is welcome to try it. Due to its special production process, this pickle is also a high-end dish on the table in Korea. Eggplant mixed with octopus sauce is a very refreshing cold dish. The eggplant is steamed and torn into thin strips, then added with leek segments and minced garlic marinated in soy sauce and fish sauce, and then mixed with octopus sauce. It has a soft and spicy taste, with the fragrance of the dish and the delicious taste of the sea. Paired with a bowl of white rice, it will really whet your appetite!

Cold dishes Home cooking
Braised Pork Liver

The north wind is howling and the snow is flying. Does the blizzard in Weihai for a few days indicate a good year for the coming year? Only in the cold winter can you feel the warmth of home. As a foodie, in this kind of weather, it seems nice to make some delicious dishes to go with wine, drink some wine, chat by the window, and occasionally look at the snowflakes flying outside. Reminiscent of Bai Juyi's poems, green ants' newly fermented wine, red mud stove, it's snowing in the evening, can you drink a glass of water? As a visceral control, I really like pork liver. Pork liver is very nutritious, and it is rich in heme iron, vitamin A and vitamin D, which are nutrients that people are easily deficient in. However, some people dare not eat pig liver because of its high toxins; others do not like to eat pig liver because of its strong fishy smell. How to make pork liver healthy and delicious? First of all, when buying pork liver, be sure to buy it fresh. Press lightly with your fingers. If the indentation recovers quickly, it is fresh. Secondly, after buying the pork liver, rinse it well, cut it into large pieces, and soak it in light salt water for 4-5 hours. Light salt water can effectively absorb toxic substances retained in liver tissue and remove dirty blood and toxins from pig liver as much as possible. When soaking, you can add an appropriate amount of white vinegar, which can not only enhance the detoxification effect, but also remove the fishy smell of pork liver. The pork liver braised in this way does not have any peculiar smell and tastes very fragrant. Do not cut the braised pork liver with a knife. It is best to break it into unevenly sized polygonal pieces directly by hand, and then serve it with a bowl of garlic sauce. It tastes a bit soft, a bit waxy, a bit tough, and has an aftertaste!

Cold dishes old man
【Cold kelp shreds】--refreshing and delicious

The cold kelp shredded with kelp as the main ingredient is a very delicious cold home-cooked dish with a salty and slightly spicy taste. Kelp is a marine vegetable that can prevent thyroid goiter, cretinism, rickets, and rickets, and can also protect against radiation. Therefore, cold kelp shreds are a home-cooked delicacy that is rich in iodine and very healthy. It can be eaten by the general public. Patients with goiter, cretinism, rickets, rickets and iodine deficiency can eat more. Patients with insufficient energy and blood are better. Kelp contains ingredients that can protect against radiation, so computer users can eat more of it.

Cold dishes Home cooking
【Stir-fried dried shrimps with shredded radish】--a simple and refreshing nutritious dish

Shrimp skin is rich in nutritional value. In terms of protein content to measure the nutritional value, every 100 grams of shrimp skin contains 39.3 grams, which is much higher than fish, shrimp and other aquatic products and beef, pork, chicken and other meat products. Shopee is extremely rich in calcium and is known as a calcium storehouse. It is the best way to supplement calcium for those who are deficient in calcium. Traditional Chinese medicine believes that dried shrimps are sweet, salty, and warm in nature; it has the effects of tonifying the kidneys, strengthening yang, regulating qi, and appetizing. Radish has high nutritional value and does not contain oxalic acid, which not only does not bind to the calcium in food, but is more conducive to calcium absorption. Cooking shrimp skin and white radish together can not only increase the delicious taste of radish, but also nourish and strengthen the body. Shrimp skin and radish are high quality, cheap and nutritious. Stir-fried shrimp skin with shredded radish is actually a delicious home-cooked dish for health and fitness.

Cold dishes Home cooking
Fennel and Peanuts

A hemp house with a red tent and a fat white man living inside. This is a folk riddle, and the answer is peanuts. My hometown, Rongcheng City, Weihai, has a history of growing peanuts for more than 200 years. With its unique geographical advantages, superior climatic conditions and the full support of many departments, peanuts have achieved a huge transformation from being raised in a boudoir without being recognized to becoming famous at home and abroad. This traditional crop, once called Chinese nuts by Europeans, has gone abroad under the leadership of the Rongcheng Big Peanut brand and has become a big industry that cannot be underestimated. A small peanut contains the generous gift of nature. Rongcheng City is located at the easternmost tip of the Jiaodong Peninsula. It is at the same latitude as the world's most famous peanut production areas, Chiba Prefecture in Japan and South Carolina in the United States. It is bordered by the Yellow Sea to the south, north and east, and belongs to the north temperate monsoon continental humid climate zone. , with warm spring, hot summer, cool autumn and cold winter, four distinct seasons, an average annual sunshine time of 2579 hours, an average annual temperature of 11.5°C, an average annual precipitation of 800 mm, humid air, moderate rainfall, sufficient sunlight, and a long frost-free period. The terrain is low mountainous and hilly, with an average altitude of about 100 meters. The soil is sandy loam with good air permeability, and the soil pH value remains at 6.2 to 6.7 all year round. The unique geographical location and climatic conditions are extremely suitable for the growth of large peanuts. The peanuts produced have unique high-quality characteristics such as high sugar content, good taste, and rich aroma.

Cold dishes Home cooking
The delicious way to eat chicken wings - Huadiao Phoenix Wings

Chicken wings have always been my favorite, whether grilled or stewed. This Huadiao Phoenix Wing is now being learned and sold. Huadiao wine has a strong aroma and a sweet taste. It contains lower ethanol content than liquor but higher than beer. It can be drunk alone like liquor or beer, or mixed with vegetables like vinegar or soy sauce. It can be used as a beverage or as a seasoning for cooking hundreds of dishes. In this Huadiao chicken wings, the chicken absorbs the mellow aroma of Huadiao wine, making the chicken texture firmer and smoother. During the stewing process, the aroma of Huadiao wine better covers the earthy smell of the chicken and highlights the aroma of the chicken. It is a simple and very creative dish!

Hot dishes Home cooking
【Radish Pickles】--The taste of the old life

Eating radishes in winter is a well-known saying among the people in the north, and it is also a widely circulated nutritional slogan among the people in Jiaodong. Every winter, when the radishes are collected, some are picked out to be dried and salted, and some are left for eating freshly. The remaining ones are buried in vegetable cellars to prepare for delicious food this winter. These salted radishes are one of the must-have dishes for winter in rural areas. They are dried using the oldest method. Cut the radish into pieces from the head, but do not cut off the ends of the radish, but connect them together so that when dried, it will be a whole radish. After the radish is flowered (cut), it is salted for one to two days, and then hung on a branch outside the house to dry in the sun until it snows. Then it is taken back and stored in a jar for eating and taking. When you want to eat it, first soak the salted radish in water, or soak it in water for about 1-2 hours (the soaking time depends on your taste), then cut it into small pieces. If you want it to be tasty, wash it several times and mix it directly. If you want it to be lighter, just adjust it according to your taste. It will make sure it tastes crunchy.

Cold dishes old man
A delicious dish in ten minutes—sea cucumber and minced tofu

Friends often ask me about sea cucumbers. Recently, people often ask whether sea cucumbers can be eaten in summer. Many people think that sea cucumbers are a great tonic. They should not eat sea cucumbers in the summer because they will cause internal heat. Research shows that eating sea cucumbers in the summer will not only prevent internal heat, but will actually clear the internal heat. Supplements are also needed in summer, but winter patterns cannot be copied mechanically, especially avoid greasy supplements such as donkey hide gelatin, velvet antler, etc. According to traditional Chinese medicine, sea cucumber is sweet and salty in taste and warm in nature. It enters the kidney, lung, heart and spleen meridians. It is one of the rare foods that can warm and nourish both yin and yang in all four seasons. It has a cool nature and is a balanced tonic, suitable for tonic throughout the year. Sea cucumber just solves the problem of supplementation in summer. Sea cucumber supplementation in summer can find sufficient theoretical basis in the traditional medicine of the motherland. According to ancient books, sea cucumbers are warm in nature and mild in nourishing the human body. It nourishes both yin and yang, and has the effects of strengthening the spleen and stomach, clearing the intestines and moistening dryness, regenerating blood vessels, and treating dysentery. Sea cucumbers are nourishing but not drying, nourishing but not greasy. According to the "Properties of Medicine", sea cucumbers can reduce fire, nourish the kidneys, clear the intestines and moisten dryness, and remove tuberculosis. Sea cucumbers are more suitable to eat in summer to resist heat and remove fire. According to the rules of health maintenance in the four seasons, sea cucumbers should be chosen for nourishing yang in summer. Sea cucumber is warm in nature and suitable for tonic in all seasons. It is a good medicine for tonic in summer and winter diseases. We often say that winter diseases are cured in the summer, and summer tonics are like cows in the winter. Many patients with cold-deficiency syndromes such as weakness in the waist and knees, dizziness, tinnitus, palpitations, asthma, cold limbs, dryness in the intestines, difficulty in defecation, impotence, premature ejaculation, frequent urination, etc. due to chronic illness, liver deficiency, kidney deficiency, heart and lung qi deficiency, etc., take sea cucumbers in the summer to make up for the lack of yang qi in the body, achieve a new balance of yin and yang, and improve the ability to overcome diseases. This will achieve twice the result with half the effort compared to eating sea cucumbers to nourish your body in winter. In winter, sea cucumbers can be eaten to prevent colds and prevent colds; in summer, sea cucumbers can be eaten to replenish energy in the body and help you survive the long summer. This is the experience of the sea cucumber family. The preparation of this sea cucumber and meat tofu is very simple, even those with no cooking skills can easily make it. Tofu is a common delicacy in the home. It has a unique flavor, various varieties, and is easy to eat. Especially for the elderly and children, the soft and smooth texture of tofu is really addictive. What makes it even more lovable is that it has high nutritional value and is known as plant meat. I think you won’t miss this delicacy that combines sea cucumber, vegetarian meat and fresh meat.

Hot dishes Home cooking
【Salted Fish Fried Rice】--Delicious fried rice made with salted fish

This is the first time I have made this salted fish fried rice, and it is also the first time I have eaten it. Why did you think of making this fried rice? There is only one answer, this is all the leftover food left in the refrigerator. In fact, this salted fish fried rice recipe has been taking shape in my mind for a long time. It sounds delicious just thinking about it, but I just haven’t had the time to implement it. Salted fish is dried fish made from fresh Spanish mackerel marinated in fish sauce and sun-dried. The mackerel itself is very delicious, meaty and oily. Cut it into small cubes and slowly fry it in a pan until it becomes brown, burnt on the outside and tender on the inside. The aroma and unique taste of the sea will immediately fill your entire nose. At this time, it is actually very delicious to eat it with a bowl of white rice, such as Just stir-fry the rice with diced Spanish mackerel, pour in some stuffed fish soy sauce, the rice grains will absorb the oil that comes out when the dried mackerel is fried, and also absorb the flavor and freshness of the stuffed fish soy sauce. Finally, sprinkle in a handful of green leafy vegetables, and you’re done with a perfect fried rice that is full of color, aroma, and taste. A foodie will always have unexpected ideas that you can’t think of!

Staple food Home cooking
【Kelp-Knot Roasted Pork】--the most cold delicacy in winter

As we all know, kelp is very rich in nutrients and contains iodine, iron, calcium, mannitol, carotene and other ingredients needed by the human body. In the cold winter, kelp also has the effect of keeping out the cold. From the perspective of traditional Chinese medicine, sea water is cold and cool, and the kelp that grows here has strong cold resistance. Kelp is salty in nature and taste, and long-term consumption can also warm and nourish kidney qi. Therefore, eating kelp in winter can increase the body's ability to resist cold. In addition, people's fear of cold is related to the body's lower intake of certain minerals. For example, the amount of calcium in the human body can directly affect the elasticity and excitability of the myocardium, blood vessels and muscles; iron deficiency in the blood often manifests as low heat production and low body temperature. Therefore, supplementing foods rich in calcium and iron can improve the body's ability to resist cold. Kelp is a treasure house for humans to absorb calcium and iron. Each 100 grams of kelp contains up to 1177 mg of calcium and 150 mg of iron. Therefore, eating kelp in winter has important health care effects on children, women and the elderly. Stewing pork and kelp together can maintain nutritional balance. The kelp polysaccharide in kelp can reduce blood cholesterol and triglycerides, prevent the formation and development of atherosclerotic plaques in the arterial blood vessels, and has anticoagulant effects. Therefore, this kelp-crusted pork dish is very suitable for eating in the cold winter. After eating this dish, your winter will really no longer be cold!

Hot dishes Shandong cuisine