Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fish with black fungus and soy bean sprouts. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Sometimes, kongnamul-bap (rice cooked with soybean sprouts) eaten with herbed soy sauce constitutes a rustic meal. Black bean (douchi, 豆豉) is the fermented bean which has a concentrated savory flavor.
Fish with black fungus and soy bean sprouts is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Fish with black fungus and soy bean sprouts is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have fish with black fungus and soy bean sprouts using 1 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Fish with black fungus and soy bean sprouts:
- Take fish, 1 package soybean sprouts, 10g dry 1black fungus;1 tablespoon rice wine
Add soybean sprouts into a bowl of cold water. Rinse and pick out any rotten sprouts with black beans or brown stems. Steamed Snowfish (Gindara fish, black cod) with soy sauce cove. Poke bowl with salmon served in bowl.
Steps to make Fish with black fungus and soy bean sprouts:
- Cut fish into pieces. Wash soybean sprouts
- Soak dry fungus to soft then wash. Put oil in the pot. While hot, put fish in to fry until brown. Put soybean sprouts in to fry for 3 minutes. Add rice wine, a teaspoon of salt and a teaspoon white pepper. Add 1 cups of water. Cook with the lid on until boiling.
Steamed Snowfish (Gindara fish, black cod) with soy sauce cove. Poke bowl with salmon served in bowl. Steamed fish in black bean and soy sauce at Hong Kong restaurant. A delicious Cantonese dish, steamed scallops with black bean sauce vermicelli. Soy bean sprouts have a larger, firm bean.
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