[how the soup of fish meal boils? ] how is _ boiled make _ how be boiled make –
Fish meal is commonner folk fastfood, the soup of fish meal is the grandma white that comes out with piscine head infusion, drink on one, contented happiness feels, and still do not have fishlike smell completely, ground rice tastes also is tenacity dye-in-the-wood, not only nutrient value is high, flavour also is very delicate, although fish meal is delicious, but a lot of people won’t be boiled making Shang Jishi boil Shang Ye is very simple, how the soup of that fish meal boils?
The key with fishing delicate pink depends on fishing pink soup-stock boil make. Kill now boil now, the fishing pink of former juice raw ingredient not only aroma tangy, flavour is delicious goluptious, mouthfeel slips and not be bored with, and nutrient price
Forum of Shanghai noble baby The cost is high, have the effect of better preserve one’s health, can embellish is lienal bowel of cure of be good at stomach, filling empty. Often edible can improve the health, be weighed for pink kind the good nutrition of food.
What the fish of fish meal chooses is grass carp, because of grass
Forum of baby of new Shanghai noble Piscine bone is less, than New love Shanghai is opposite with the city touch forum
Relatively accord with popular taste. What pink chooses also is pink of a kind of idiosyncratic circle, before because be powder,be being done so, need undertakes with water bubble is made. Pink of head of fish of pickled Chinese cabbage is one of characteristic in inn, head of not only fish still has inside other and other spice and Forum of Shanghai night net
Distribute food, egg of bolus having a fish, quail, fish is buckled, piscine skin dumpling. Pink of head of fish of pickled Chinese cabbage is the pink of the heaviest taste in inn, soup juice is taking the acerbity piquancy that nods pickled Chinese cabbage, accept the youth’s favour quite.
How has been the soup of food crops fish meal done drink
Heat boiled water, put powder in the bowl / in iron basin, after waiting for water to leave, irrigate go up in pink, chopstick agitate is inattentive. Because powder always is met a little rice oar flavour, so the water of first time is to wash it. Piscine stripping and slicing, thickness is optional. Add a few cooking wine, saline souse, at the same time chili of garlic of mincing green ginger has had.
Conflagration heats up oil, 7, 8 fry into stir-fry before stewing of garlic of ginger of oily lukewarm nowadays, explode sweet hind turn next fish break up fry, add the cooking wine that remain, salt. Lid of the lid that add water is frowsty, water has done not have the appearance of piscine little.
1, not when the fish is completely ripe pour water again, meet in that way old, turn over fried him time to take hold.
2, break up when frying, can move a few times with boiler shovel, add water with
Forum of Shanghai night net Must not be moved after, meet allegedly raw meat or fish, I had not tried, but also did not want to try. Pour the water in ground rice, take basket a little drop is dry, have one pot additionally, heat water, right amount salt is put in boiler, issue ground rice, ripe sodden him degree masters, good put a bowl with respect to drop doing in, same vegetable also is. Open a lid Shanghai Long Feng forum
Observe piscine soup, white evidence can put chili, wait 9 minutes to involve fire again, disrelish light sentence to be able to add salt at that time, gourmet powder, spend into the Sa Cong inside the bowl can eat.