Pickled fish with ginger sauce and red vegetable sticks -- private dishes of "fish kitchen"-You Are Foodie

By Eartha
67

Pickled fish with ginger sauce and red vegetable sticks -- private dishes of "fish kitchen"

The name of laver moss comes from the special purplish red appearance of leaf veins and stems. The old name was actually "laver moss". As early as the Tang Dynasty, red vegetable moss has been well-known all over the world. It was once a local specialty that Hubei paid tribute to the emperor, and was called "Golden Hall jade dish". It is said that when Sudongpo's brother and sister visited the Yellow Crane Tower, they simply stayed for a few more days to wait for their listing in order to eat red vegetable moss. In the local geography of Hubei written by xuyuhua in 1907, the red vegetable moss was compared with the coal of Ma'an and the carp of huanghuji head. Such a price is unique among vegetables.Which part of red vegetable moss is the best to eat? Is it a bud core, a vegetable stalk, or a leaf? Fish Kitchen: two dishes are made with different parts of red vegetable moss. It is up to the customers to decide which part is delicious. 🤗🤗🤗

Main Ingredients

Salted fish 1 (about 40g)
Red cabbage 750g

Auxiliary Ingredients

vegetable oil appropriate amount
Cooking wine 10ml
ginger 10g

After removing the above rods, are the remaining core buds and skins still useful? Of course, it's useful. It's also the main ingredient for the next private dish in fish kitchen,Which part of red vegetable moss is the best to eat? Is it a bud core, a vegetable stalk, or a leaf?After watching the next private dish of fish kitchen, the diners will hurry to vote. 🤗🤗🤗

Pickled fish with ginger sauce and red vegetable sticks -- private dishes of

Step 1 . Ingredients: red vegetable Moss: 750g (about 400g stem, about 300g core bud and skin for other purposes); Salted fish: 1 (about 40g); Ginger: 10g; Cooking wine: 10ml; Appropriate amount of vegetable oil.

Step 2 . Processing of ingredients: remove the head and tail of the salted fish and cut into small grains;

Step 3 . Take off the tender core of red vegetables and peel off the skin on the rod at the same time for other purposes;

Step 4 . Drain the water from the red vegetable sticks and set aside.

Step 5 . Heat the vegetable oil, put the salted fish particles into the pot, burst into fragrance over high heat for about 1 minute, add chopped ginger and stir fry for 10 seconds;

Step 6 . Put in the red vegetable stick and stir fry over high heat for about one and a half minutes;

Step 7 . Pour cooking wine along the edge of the pot while the juice dries in the fire. Turn off the fire and load it.

Step 8 . Tip: salted fish is salty and delicious, so there is no need to add salt and raw soy sauce to this dish.

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