Punch: From third-rate anchor to top chef

Chapter 1036 419. Seafood 4
Next, let's take a look at the appearance of Tongcai leaves.These leaves are very fresh and have not withered in the slightest.They are all dark green, and some leaves are covered with water droplets, giving people a moist feeling.If you look closely, you can also find that the veins of the leaves are very clear and look very healthy.

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Let's take a look at the appearance of the shrimp paste.The color of the shrimp paste is slightly yellow and exudes a strong shrimp flavor.You can also see some black dots inside, these are particles of shrimp paste.The particle size is different, some are relatively small, some are larger, and the particles of different sizes will produce different tastes in the mouth.

Lastly is the smell.As you approach the plate, you can smell the rich prawn and garlic flavors with a hint of spiciness.These smells are mouth watering.

In general, the shrimp paste soup has a unique appearance and bright colors, which makes people want to taste it.

Li Xiao: Hello everyone, the next thing I want to introduce is Tong Cai with Shrimp Paste.This dish is very common in the south, because shrimp paste is a traditional condiment in the south, and Tongcai is one of the representatives of southern vegetables.

Xiaoyu: That's right, and this dish is very delicious, making people fall in love with it as soon as they eat it.Then let's introduce how to make it.

Li Xiao: First of all, the ingredients we need to prepare are tong choy, shrimp paste, garlic, ginger, dried chili, cooking oil, salt, sugar and chicken essence.

Light rain: Tongcai should choose fresh and tender green leaves, then wash them, and break the leaves from the stems by hand.

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Li Xiao: You should choose a good quality brand of shrimp paste. The shrimp has a strong flavor without sand.Put the shrimp paste in a bowl, add an appropriate amount of warm water, stir well and set aside.

Xiao Yu: Next, we need to prepare garlic, ginger, and dried chili.Mince the garlic and ginger, and cut the dried chili into small pieces for later use.

Li Xiao: Then, heat up the pan, add an appropriate amount of cooking oil, add minced garlic, minced ginger and dried chili until fragrant.

Xiaoyu: Next, pour the shrimp paste water into the pot, boil over medium-low heat, stirring constantly, until the shrimp paste turns reddish brown.

Li Xiao: Add appropriate amount of salt, sugar and chicken essence to taste. After boiling, add the tong choy and stir-fry with a spatula, so that the ton choy is evenly coated with shrimp paste.

Xiao Yu: Finally, pour the cooked shrimp paste and tong choy into a plate, sprinkle with chopped green onion and serve.

Li Xiao: This dish with shrimp paste is not only delicious, but also very nutritious.Tongcai is rich in vitamin C and dietary fiber, which is beneficial to promote digestion and enhance immunity, while shrimp paste is rich in protein and amino acids, which helps to enhance physical strength and health.

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Xiaoyu: Yes, shrimp paste soup is not only a delicious dish, but also a healthy and nutritious vegetable.

Xiaoyu: Tongcai with shrimp paste is a very popular home-cooked dish. It is not only delicious, but also rich in various nutrients.

Tongcai is rich in protein, vitamin C, calcium, phosphorus, iron and other nutrients, which can supplement the nutrients needed by the body.

At the same time, shrimp paste is also a food material rich in protein, vitamin B and trace elements, which has a nourishing effect, can enhance human immunity, and is beneficial to health.

Li Xiao: The method of making shrimp paste with vegetables is also relatively simple. First, we need to prepare the vegetables and shrimp paste.The vegetables should be fresh and green, free of insects, washed and set aside.

It is better to use fresh shrimp puree for shrimp paste, or homemade shrimp paste.The way to make homemade shrimp paste is to mash fresh shrimp.
Add salt, soy sauce, cooking wine and other seasonings, stir well, then steam and let cool for later use.

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Xiaoyu: The next step is the cooking process. First, boil the water in the pot, add a little salt and oil, blanch the vegetables until they are cooked and soft, take them out, and place them on a plate.

Then pour the shrimp paste into another pot and stir-fry. Stir continuously during the stir-fry process to prevent the shrimp paste from sticking to the pan.

When the shrimp paste is fragrant, add an appropriate amount of water and continue to stir fry. After the water boils, pour it into the plate containing the blanched tong choy.

Li Xiao: Tongcai with shrimp paste has a very delicious taste. The green color of the vegetables and the dark brown color of the shrimp paste complement each other perfectly, and the nutritional combination is also very balanced.

At the same time, the savory taste of the shrimp paste and the fragrance of the tong choy complement each other, leaving people with endless aftertaste.

Xiaoyu: Although the method of making shrimp paste is simple, there are still some tricks. For example, in the process of stir-frying shrimp paste, you can add some seasonings such as onion, ginger, and garlic to enhance the taste;

At the same time, pay attention to the control of the heat, the shrimp paste is easy to burn, and if you add too much water, it will affect the taste.

Xiao Yu: Tongcai with Shrimp Paste has gained wide popularity for its unique flavor and nutritional content.So, let's see how to make this delicious dish.

First, we need to prepare the materials.Tong Cai is the main ingredient, we need to prepare about 500 grams of fresh Tong Cai.

In addition, we also need some seasonings such as shrimp paste, onion, ginger, garlic, pepper, salt, sugar, monosodium glutamate, chicken essence, and peanut oil.

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Secondly, we need to process the ingredients.First, wash the vegetables and drain the water for later use.Then, mince the shallots, ginger, garlic, and peppers and set aside.

Next, we start cooking.First, pour an appropriate amount of peanut oil into the pot, heat it to 6% heat, add green onion, ginger, garlic, and minced chili and stir-fry until the aroma is overflowing.

Then, add the shrimp paste and stir fry evenly.Note, do not put too much shrimp paste, so as not to be too salty.Next, pour in a certain amount of water, bring to a boil and put in the tong choy.

Then, add appropriate amount of salt, sugar, monosodium glutamate, chicken essence and other seasonings, cook until the vegetables become soft, and then stir well.

Finally, we put the shrimp paste on a plate, sprinkle some coriander and crushed peanuts according to personal taste, and the delicious shrimp paste is ready.

Generally speaking, the preparation method of shrimp paste soup is relatively simple, but you need to pay attention to the combination of heat and seasonings in order to make more delicious shrimp paste soup.

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After finishing the shrimp paste soup, the next one came up soon.

Pan-fried small yellow croaker is a delicacy with excellent color, fragrance and mouth-watering.

Judging from the utensils used to hold food, small yellow croakers are generally placed in white porcelain plates, which can not only highlight the golden appearance of small yellow croakers, but also show the simple and elegant style of the utensils.

The appearance of the small yellow croaker is very attractive. Its body is about 10 centimeters long and presents an obvious arc.

After frying the surface of the small yellow croaker, the fish skin becomes very crispy, crunchy when bitten down, and the taste is very good.

The fried small yellow croaker has a golden appearance and exudes a light aroma.

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The scales on the small yellow croaker are glistening, making people want to try it.

The meat of the small yellow croaker is tender and juicy, the meat is delicate, melts in the mouth, not greasy, and has an excellent taste.The small yellow croaker also has a light salty taste, which is very harmonious with other ingredients.

In terms of nutrition, small yellow croaker is a very nutritious fish.

The meat of small yellow croaker is delicious, rich in protein, calcium, phosphorus, iron and other nutrients, especially rich in unsaturated fatty acids, which has a good nourishing effect on the human body.

Eat it with vegetables for a balanced nutrition.

Generally speaking, pan-fried small yellow croaker is a delicious and nutritious fish dish.

Its attractive appearance, fragrant taste, and rich nutritional elements make it impossible to refuse its temptation.

Xiaoyu: Next is our pan-fried small yellow croaker. I also like this dish very much. It is not only easy to make, but also delicious.Today I will introduce to you in detail how to make this dish.

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Audience A: Okay, looking forward to your introduction.

Xiaoyu: First of all, the ingredients we need to prepare are: small yellow croaker, onion, ginger, garlic, red pepper, cooking wine, salt, white pepper, light soy sauce, dark soy sauce, sugar, sesame oil, olive oil.

Audience B: Wow, so many ingredients, it looks very complicated.

Xiao Yu: It’s actually not complicated. These seasonings are all commonly used by us, and they are very common seasonings.

Audience A: So what are we going to do?

Xiaoyu: First of all, we need to process the fish, wash the fish, remove the viscera and scales, and then use a knife to make a few cuts on the fish, so that it will be easier to taste when frying.Then we marinate the fish fillets with salt, white pepper and cooking wine for about 10 minutes, which can remove the fishy smell and enhance the umami taste of the fish.

Audience B: This step is very important. I haven't marinated it before, and it smells a little fishy every time I make it.

Xiaoyu: Yes, pickling is a very crucial step.Next, we can start frying the fish.First heat the pan, add olive oil, sauté the onion, ginger and garlic until fragrant, then add the shredded red pepper and stir fry a few times.

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Audience A: What is the function of this red pepper?

Light rain: Red pepper can not only increase the color of the dish, but also add a little bit of spiciness, adjust the taste, and better match the small yellow croaker.

Audience B: Oh, that’s it. I made sweet and sour small yellow croaker before, but I didn’t put red pepper in it. It felt like something was missing.

Xiao Yu: Next, we can put the marinated fish fillets into the pan and fry until golden on both sides. During this process, we need to keep turning them to avoid frying.

Audience A: How to control the size of this fish fillet?

Xiao Yu: Small yellow croakers are about the same size. We can cut the whole fish into two sections, so that the size of each section can be more uniform, and it is also convenient for frying.After cutting, we can use a knife to scratch a few times on the fish skin, so that the fish skin will be more crispy and taste better when frying.

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Then, we need to prepare a pan, add some olive oil, and heat it over medium-low heat.When the oil is hot, put the fish in and fry until golden on both sides.

The next step is the key step. We can add some onions and minced garlic and stir fry evenly, which can make the fragrance more intense.Then add some salt, sugar, light soy sauce and cooking wine to taste.After stirring for a few minutes, you can add an appropriate amount of water, cover the pot, and simmer for a few minutes on low heat until the fish is cooked through.

Finally, put the cooked small yellow croaker on a plate, pour in the fried onion, minced garlic and juice, sprinkle some shallots and coriander as decoration, and the fried small yellow croaker is ready!

It is worth noting that small yellow croaker is a kind of fish with very high nutritional value, rich in protein, vitamins and minerals and other nutrients, especially suitable for children and the elderly.And this pan-fried small yellow croaker is not only delicious, but also low in calories. It is a very healthy home-cooked dish.

(End of this chapter)