Chinese Steamed Mandarin Fish and Spring Vegetable Ribbon Noodles
by barbaragaoyun
Favorite
Difficulty
Normal
Time
15m
Serving
2
If it weren't for accidentally reading the verse of "Egrets flying in front of Xisai Mountain, mandarin fish fat on peach blossoms and flowing water" in a magazine, it seems that I have forgotten that it is the time when mandarin fish is most fat.
When the Japanese arrive at the cherry blossoms, they are busy enjoying cherry blossoms and eating sakura breams, but it seems that we have been so busy that we have forgotten the leisure and elegance of peach blossoms and mandarin fish. It is rare to remember, and remember it for several days, of course, we can’t do it ourselves To catch one in the stream, you can only go to the vegetable market to bring one back home.
In spring, people seem to be particularly tired of oily fumes, and they are unwilling to braise in soy sauce to spoil the deliciousness of mandarin fish. There is also homemade Japanese steamed fish sauce in the refrigerator, which is perfect for mandarin fish. In the Jiangnan area, the finer steamed fish method will put some ham and bamboo shoots in the fish cracks. According to this principle, it is also very good with some homemade sausages.
In fact, when you think about it carefully, this noodle dish is considered the most Jiangnan style main dish with side dishes and the main dish. The bamboo shoots are mixed with maran head, the steamed mandarin fish with sausage, and the Italian ribbon noodles. MIX is a perfect match. Flavor.
Ribbon noodles are wide noodles. It is usually paired with cream, cheese, and tomato sauces in Western food. I tried it today and found that it also goes well with the salty steamed fish sauce and does not absorb the soup too much. The juice still retains a bit of chewy.
Steamed fish sauce in Japanese style: 1 part of Japanese mushroom broth 4 parts of Japanese soy sauce 1 part of Mirin 1 part Sake (grilled) 1 part
*Mushroom stock is made by boiling proper amount of dried eryngii mushrooms, dried shiitake mushrooms, dried porcini mushrooms, kelp and pure water. "
When the Japanese arrive at the cherry blossoms, they are busy enjoying cherry blossoms and eating sakura breams, but it seems that we have been so busy that we have forgotten the leisure and elegance of peach blossoms and mandarin fish. It is rare to remember, and remember it for several days, of course, we can’t do it ourselves To catch one in the stream, you can only go to the vegetable market to bring one back home.
In spring, people seem to be particularly tired of oily fumes, and they are unwilling to braise in soy sauce to spoil the deliciousness of mandarin fish. There is also homemade Japanese steamed fish sauce in the refrigerator, which is perfect for mandarin fish. In the Jiangnan area, the finer steamed fish method will put some ham and bamboo shoots in the fish cracks. According to this principle, it is also very good with some homemade sausages.
In fact, when you think about it carefully, this noodle dish is considered the most Jiangnan style main dish with side dishes and the main dish. The bamboo shoots are mixed with maran head, the steamed mandarin fish with sausage, and the Italian ribbon noodles. MIX is a perfect match. Flavor.
Ribbon noodles are wide noodles. It is usually paired with cream, cheese, and tomato sauces in Western food. I tried it today and found that it also goes well with the salty steamed fish sauce and does not absorb the soup too much. The juice still retains a bit of chewy.
Steamed fish sauce in Japanese style: 1 part of Japanese mushroom broth 4 parts of Japanese soy sauce 1 part of Mirin 1 part Sake (grilled) 1 part
*Mushroom stock is made by boiling proper amount of dried eryngii mushrooms, dried shiitake mushrooms, dried porcini mushrooms, kelp and pure water. "
