Recipe: The spleen and qi spleen and warm stomach, the liver and the skin, the qi, the blood, the bodybuilding effect, the fragrant squid

Home Cooking Recipe: The spleen and qi spleen and warm stomach, the liver and the skin, the qi, the blood, the bodybuilding effect, the fragrant squid

Notes:

This food is shared by the flower gift www.maihuazei.comzhoulongo5: I went to buy a fisherman a year ago, and my husband’s friend called and said that I got a box of seafood from Qingdao. There are a lot of shrimps and fish in it, so my husband should not buy it. Fortunately, there are many people in the supermarket, and they are waiting in line to pay the money. Otherwise, the money for the seafood and the fish will be paid. Going home, there are really a lot of fish and shrimps, the refrigerator is full, there is no way to just tie the seafood box, tied with a rope, hanging outside the balcony, the weather is getting warmer these days, although we are here Winter is a natural big freezer, but it has already been spring, and the temperature is slowly rising. Now that it is still outside the natural big freezer, you have to eat those seafood and eat it from the beginning of the fish! The fish is warm, sweet and salty; it is liver and spleen. It has the functions of replenishing spleen, replenishing qi, warming the stomach, nourishing the liver

Ingredients:

Steps:

  1. Wash the octopus clean, cut into pieces, cut the knife marks every 2-3mm on both sides of the fish, wash the onion ginger and chopped

  2. Marinate the fish with scallions, ginger and a little salt and pepper for 30 minutes.

  3. Take the fish with the kitchen oil blotting paper to remove excess water

  4. Take the fish body evenly and take dry starch

  5. The electric baking pan is energized and preheated, brushed with a layer of vegetable oil, and with the fish, press the appropriate function key to hear the sound of the drip.

  6. Turn over and continue to fry until the fish is golden brown on both sides

  7. Power off, sprinkle with chili powder and cumin powder on both sides

Tips:

If the salted fish is too much water, use a kitchen paper to absorb it. Starch doesn't have to be taken too much When you are frying, don't add chili powder, cumin powder, or paste it.


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