Chinese Food - Recipes for Sauces with fish


 
 

Sauces for fish

Simple sauce for fish

Products: 3 slices ginger root (can be replaced with ginger powder) 2 sticks finely chopped onion, 1 tablespoon oil, 2 tablespoons soy sauce, 3 teaspoons vinegar, 1 teaspoon sugar, 6 tablespoons water or broth, 2 teaspoons starch. Preparation: Ginger, cut into thin strips, fry with onions for 1 minute. Add soy sauce, sugar, vinegar and water (bouillon) - all boil 1 minute more - (the fire is reduced). Add dissolved in water and starch. Stir until the sauce thickens. Serve with fried or grilled fish.

Fine sauce for fish with vegetables

Products: 75 g lean pork, 5 dried Chinese mushrooms, lily buds of 6, 50 g bamboo tips, 75 g onion, 6 tablespoons water 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon sherry or vermouth , 2 teaspoons starch, 1 teaspoon sugar, ginger. Preparation: mushrooms and lily buds in warm water to soften. Mushrooms cut into strips like matchsticks and buds - a strip 2.5 cm meat, bamboo and ginger cut into strips and onions into pieces with a length of 2.5 cm and fry with stirring for 3 minutes. Add salt. Add lily buds from the water, sugar, soy sauce, alcohol and everything is left to boil for 5 minutes over low heat. Sauce thickens with the addition of starch dissolved in water.

 

 
 

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