Recipes tagged "WeiDaMei Huadiao cooking wine"
6 recipes found
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Curry Fish Nuggets
The delicious taste of curry is loved by both adults and children. This quick and easy fish curry is easy to make.
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Mackerel in mash
The sweet mash paired with Norwegian mackerel creates a different taste.
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Lightly grilled mackerel
No oven, just a pot and a piece of tin foil to bake mackerel, no fumes and healthier.
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Flower Diao Shrimp
When I was a kid, what Mummy cooked most on the dining table in the summer was brine shrimp. It was simple to cook, dip it in a little rice vinegar, and I could wipe it all off by myself every time, leaving only the shrimp shells on the table. Today I don’t need to add a little water, I just use one ingredient, three simple steps and 10 minutes to prepare a Huadiao shrimp dish, paired with a glass of cold beer, it is the best CP (gout lovers, please don’t be greedy)
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Braised pork with donkey hide gelatin sauce
Don't stew the whole elbow. Modern people pay attention to health, so you can cut the purchased pig's trotters (elbows) into large pieces and pack them into pieces. Just take it out and cook it for one meal at a time. Add dark soy sauce and bean paste and stew together like this. It is super tasty and more delicious than braised in soy sauce. Add a little donkey-hide gelatin to supplement the autumn fat in autumn. If you like, you can try it.
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Recreation of old Shanghai classic dishes | Braised water
Paddling, also called slinging, is a common name for a fish's tail, which refers to the section of the fish's tail connected to its tail fin. Because the fish tail is constantly moving, it is called live meat. The meat is particularly smooth and tender and tastes delicious. Braised pork belly is a classic dish in Shanghai. It uses herring as raw material and has the characteristic rich red sauce of local cuisine. Today I’m going to share the salt-reduced version of braised water with the same bright red color and thick soup. It’s suitable for babies who are pursuing a low-sugar, low-salt and low-oil diet.
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