The tofu fish is the dragonfish, which is an omnivorous fish that feeds on small fish, shrimp, and benthic animals. Let me introduce it to you below.

Tofu fish delicious practice one,

Materials

Bok choy, dragonhead fish dry, thirteen spices a little, a little pepper crushed, a little sugar, chicken

How to do

1, the pot into the oil, into the bok choy quickly put salt, stir fry until the vegetables out of water;

2, Pour a little into a few thirteen spices and pepper, a little sugar, dragon head fish dry, continue to stir fry, put chicken seasoning can be out of the pan.

Tofu fish delicious practice two,

Materials

Leader fish 500 grams. Seasoning salt 1 gram, MSG 0.5 grams, 500 grams of cornstarch, 500 grams of custard powder, 10 grams of red pepper grains, 10 grams of green onion, 5 grams of garlic, 2 grams of pepper salt, 1000 grams of salad oil.

Practice

1, the dragonfish were placed on the board, from the back into the knife to take out the middle bone, will be removed from the viscera, the meat sliced down, tearing off the skin of the fish standby.

2, the fish cut into long, wide each 5 cm, 0.8 cm thick block, add salt, monosodium glutamate marinade for 2 minutes standby.

3, cornstarch, custard powder mix well, wrapped in the marinade on the head of the fish, and then put into the boiling to 70% of the heat of the salad oil in a low-fire dipping fried 2 minutes until golden brown when the pan, oil control.

4, 15 grams of oil in the pot, when it is 70% hot, add red pepper, green onion, garlic stir-fry aroma, add the dragon head fish stir fry evenly out of the pot, sprinkle pepper salt can be.

Tips

Features

The meat of the dragonhead fish is golden in color, crispy and tender.

Long head fish is also called dog mother fish, shrimp gurgling, bean curd fish, is a small sea miscellaneous fish. Its meat is soft, fresh flavor, but the body contains more moisture, not easy to store, so more processed salt dried products. Production key: the oil temperature should not be too high, because the dragon head fish moisture, if the frying time is too long, the loss of moisture in the fish meat is greater, the taste will be firewood.

Tofu fish delicious practice three,

Materials

Ingredients: 10 dragon head fish, wonton skin 200 grams, tomato sauce or Thai sweet chili sauce moderate

Seasoning: salt 1 gram, 10 grams of cooking wine, ginger and green onion, 5 grams of fish sauce, 5 grams of oyster sauce, 10 grams of white pepper, starch a little, oil 300 ml *** real consumption 30 ml ***

Practice

1, ready for the ingredients, the dragon head fish is generally icy fishy, processing time in the head of the fish to cut a small knife, with a knife to press the head of the fish, with a hand to pull the tail of the fish, the fish intestines were dragged out, the head of the fish intestines are discarded without use.

2, the dragon head fish cut into 2-3 cm small section, add salt, cooking wine, ginger and green onion, fish sauce, oyster sauce, white pepper, starch and mix well, marinate for 15 minutes.

3. Take a sheet of wonton wrapper and put the marinated dragon head fish segment in the center.

4, each piece of dragon head fish is not quite the same shape, with the wonton sheet casually wrapped tightly can be, does not necessarily emphasize the shape, but pay attention to the seal must be tight.

5, pour oil into the pot, boil until slightly bubbling, put the wrapped dragon head fish wonton into the frying pan on low heat and deep fry until the surface is golden brown *** about 5-6 minutes ****.

6, fish out, with absorbent paper to absorb excess oil can be, eat with tomato salsa or Thai sweet chili sauce can be.

Tips

1, the dragon head fish do not cut too large pieces, to the wonton skin can be completely wrapped prevail, but also to ensure that when fried, wonton skin and dragon head fish maturity is the same.

2, in the home to do deep-fried dishes, it is recommended to use a small milk pan frying, which is more economical to use oil, and batch frying can be a good way to let the ingredients stereotypes.

3, put the wonton frying pot, do not put too much at a time to avoid sticking, pay attention to use chopsticks to cut each other.

4, because the water of the dragon head fish is more, the wonton skin must be wrapped tightly, in case the water overflows when frying in the pot to cause oil splash, coated with a little bit of water on the edge of the wonton skin to help tighten.

The delicious practice of tofu fish four,

Materials

Onion, ginger and garlic, pepper, dried chili peppers, salt, white pepper, tofu, snow peas, carrots, salt, cooking wine, gravy powder

practice

1, casserole dish put a little oil, sautéed scallions, ginger and garlic, pepper, dried chili peppers, salt, white pepper, one cup of water. water;

2, after the opening into the tofu, and then open the pot into the salt, cooking wine, gravy powder marinated fish slices;

3, a few minutes into the snow peas, carrot slices on the good.