The Chinese are the alchemists who is deodorised ginger garlic, when cooked uncovered in the same pot, so that the bulb sharp little "light is less anti-social, but full of flavor. In addition, establishing a high value for
of-the-fish and ducks (sometimes tastes Fish fish).
The recipe below shows the work of a piece of ginger, the size of a currency can do to get a whole fish.
SWEET AND SOUR FISH
2 teaspoons soy sauce (thickType)
2 tablespoons corn starch (or flour)
1 / 4 cup vinegar
5 tablespoons brown sugar
1 slice ginger, crushed and chopped
2 tablespoons peanut oil
1 garlic clove, crushed
Even under the sea or fresh Porgy, clean around 2 pounds (fish or frozen, thawed and drained)
2 tablespoons soy sauce (a bit thick)
2 cups chicken broth, canned evaporated milk
Mix 2 tablespoons soy sauce, the cornstarch, vinegar, sugar and chopped ginger in a pan and cook untilMix a little thicker. Set aside.
In a large skillet, heat the peanut oil on high heat, throw in garlic until he has nothing to give, give, e. Result of raw fish with 2-inch wound about 2 inches apart. Add 2 tablespoons soy sauce on the fish oil, then frying the garlic until it resembles the taste of gold. Add chicken stock, cover it and simmer. Before serving, add sauce and heat. Small pieces of fish can be treated this way. TheThe proportions of vinegar and sugar to taste can be established. Serves 4.
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