This dish is delicious,
ensuring nutrients, the overweight, more vegetables when paired with all kinds
of supplies will be plentiful nutrients for the body, not being sick.
Ingredients:
- Snakehead fish fillet 300g
- Celery 50g, 50g boaro
- 30g carrots, 30g peas
- 30g fresh baby corn, red
bell pepper 50g
- 50g onion, 2 ear mushrooms
- ½ cup water
- Chopped purple onion,
crushed garlic
- Minced ginger, green
onions, dill, cilantro
- Sugar, pepper, wine,
flour, cooking oil
- LISA Rice Vinegar
- County wedge Ajingon
Recipes :
1. pre-processing
- Snakehead fish fillet
sliced 5 cups thick, 4cm long, the
mummy 1m, 1m minced garlic, pepper 1/2m, 1/2m Ajingon granules, 1m minced
ginger, sugar 1/2m, 1m LISA rice vinegar, 1 / 3m 1m salt and chopped dill, mix
well. 1/2m Then add flour mixture to 20 minutes for your participation.
- Celery boaro washed, cut
4cm. Carrots trimming, cutting circle. Long cut bell peppers. Onion cut fibers.
Pickled mushrooms bloom, wash cut 3cm. Onion, it is washed, cut.
- Corn, peas, braised
carrots over boiling water, then immediately take out and soak in ice water to keep
the color.
2. Sauté fish
- African aromatic crushed
garlic, fried fish hunting, poured out to own.
- Continued non-aromatic
garlic, the bell pepper, celery, fried mushrooms, followed by the peas, baby
corn, carrots and boaro on, salt wedge 1/2m, 1m Ajingon granules and 1 less
water users. Fry garlic, sprinkle pepper, then stir in half of the fish, pour
out forks, fish remaining ½ presented above.
3. how to use
- Ladle the fish dish, add
coriander, chilli, pepper up, use hot.
Tips for you :
Fish meat is easily broken,
so high heat and quickly stir tay.Ca smelling so often marinated with vinegar
will reduce the smell and taste of fish increased.
Watch the video tutorial :
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