Recommended reading: don't pass on the skills of housewives! Shopping in the vegetable market requires professional skills.
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material
Kelp 15cm Chai fillets 20g water 1000ml.
working methods
1. soak kelp in frozen water for 2 hours.
2. Turn on medium heat and cook the kelp a little.
3. Bubbles begin to appear, so be patient and cook more.
4. When rolling slightly, clip out the kelp! Don't throw away Khumbu! ! )
5. After adding fish fillets, turn on medium heat.
6. Turn off the fire after boiling. After 1 minute, let the fillets sink.
7. Use a strainer to separate the firewood (don't throw it! ! )。
Tips:
The white part of kelp does not need to be wiped off, because it is the source of the fresh and sweet taste of kelp. Chai fillets are fragmented, so it is recommended to add a piece of kitchen paper to the filter screen for better filtration! Additional screening in the same field: soy sauce, kelp, firewood.
material
Thallus Laminariae and Chai Fish for Soup-making
condiment
Soy sauce 1 tbsp sesame oil 1 tbsp sake 1 tbsp glutinous rice 1 tbsp.
working methods
1. Cut kelp into strips.
2. Open a medium fire, add less sesame oil, and start the pot.
3. Add kelp and firewood and stir fry.
4. Add the required seasoning and stir fry.
5. Hot food is as delicious as quick freezing, and it is first-class with meals!