A new use of the top baking pan

A new use of the top baking pan

Introduction:

"Bombayduck belongs to chordate phylum, teleost class, lantern fish order, dactylogynidae, Cephalotaxus. They are commonly known as goumu fish, shrimp, Longtou fish, tofu fish, thin blood and dog milk. Body soft, long, slightly flat, head back slightly round. The kiss is short, blunt and round, and the mouth is very large. We used to call it tofu fish, this fish is very special, fish is tender than tender tofu, taste very smooth! It's very easy to cook. This kind of fish is called "Shuiding" in the east of Fujian Province. It doesn't have a bone, but a pile of fat meat. Its meat can be processed into Mincai fish balls, and it can also be fried, fried, stewed and sliced at will. Even the simplest cooking has a unique flavor. If you eat this kind of fish, you won't have to worry about a fishbone blocking your throat. Even that piece of tap is soft and crisp. It tastes delicious. This fish has only one main bone, which is not very soft. The rest of the bones are as soft as whiskers, not to mention. Therefore, people in Liushi, Taizhou, Wenzhou and Lishui in southern Zhejiang call it "Shuichan", that is to say, it is as soft as water. In Northern Zhejiang, Ningbo, Shaoxing, Hangzhou, Jiaxing and Shanghai are called "dragon head" because its head looks like a dragon head, so is its scientific name. People in Yangjiang City, Guangdong Province call it "runny nose fish", which means it looks like a runny nose. But Chaoshan people call it "hard fish". The meat is soft and high in moisture, so it is not easy to preserve or transport. It tastes delicious and can also be processed into dry products. "

Production steps:

Materials required:

Tofu: more than ten

Scallion: right amount

Coriander: moderate

Sand tea seasoning: right amount

Garlic oil: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Maotai flavor