Question 1: What kind of fish are grilled fish fillets made of? Baked fish fillets have many kinds, such as cod, horse face fish, eel, small pomfret, small yellowtail ...... a lot of fish fillets on the bag ah

Question two: baked fish fillets with what fish do the most delicious? Method:

1 carp or grass carp Slaughtered clean, in each fish on both sides of the body of three graver, the fish into a large pot, with ginger, scallions are pat broken, salt, pepper, cooking wine and other marinade flavor; Pixian bean paste, pickled chili pepper are chopped into mush.

2 large frying pan on the fire, put salad oil to six or seven hot, will be pickled carp or grass carp picking ginger and onions, sop up the water, one by one into the pot, deep-fried to the stereotypes and tight skin, fished out into the stainless steel wire made of metal baskets.

3 pot to stay in the bottom oil, pour ginger rice, garlic rice, Pixian bean paste and pickled chili pepper paste stir-fried excellent, mixed into the soup, seasoned salt, pepper, cooking wine, soy sauce, sugar, vinegar, chicken essence, etc., after boiling the fish metal basket into the pot, so that the soup submerged in the basket of carp or fish, to be burned slowly over medium heat to the baskets of carp or grass carp taste and cooked, lift the metal basket, and then put the baskets of fish one by one, pick out, respectively. The fish in the basket will be picked out one by one and put into the plate respectively.

4 pot to stay in the Fu juice, seasoning MSG, and then seasoned with the appropriate amount of vinegar, then water starch hook two streams of gravy, dripping into the oil, the pan were poured on each fish in the plate, and finally sprinkled with green onions, can be served.

Operation:

1 should be used in the weight of about 500 grams of carp or grass carp. If the fish is too small, the meat is less spiny, and the dish is not beautiful, and the fish is too big and not easy to burn into the flavor. In addition, do not use carp with roe.

2 In the body of the fish graver, not too deep graver, so as not to rupture the body of the fish after deep-frying.

3 When frying fish, only a few pieces of fish can be fried in the pot to prevent the fish from sticking to each other.

4 Because of the burning fish is dozens of together into the metal basket, so in order to prevent the fish body sticking to each other, frying the fish should be slightly older.

5 The fish will be loaded into the metal basket, a layer of fish head to the left, a layer of fish head to the right, in order to make the basket of fish yards flat.

6 In order to ensure that the seasonings are fully flavored, ginger rice, garlic rice, Pixian bean paste, pickled chili pepper paste in the pot, need to be slightly more fried for a while.

7 In order to make the soup can be installed in the metal basket of the fish all submerged, you can mix some more fresh broth After the fish is ready to cook and then use high heat to collect the soup.

8 When thickening with water starch, it is best to use a mixture of pea starch and red camphor starch to increase the consistency of the gravy. Pea starch and red camphor starch ratio is generally 6:4, and must be fully mixed.

9 Considering the pot of soup is too much, if all the soup together thickening, starch is certainly difficult to paste quickly, so the thickening of the soup can be scooped out 2 / 3, to be 1 / 3 of the pot of soup thickening, and then divided into two thickening of the remaining soup.

10 fried fish can be used a little smaller pot, while burning fish must be used to extra-large pot commonly known as burlap pot, that is, frying pot vegetables with the kind of pot

Question 3: fish fillets are made with what fish used to make fish fillets of fish there are many, basically large enough to do the fish can be, mainly to see if it is tasty, the Guangdon is more commonly used to do the fish fillets of grass carp, black carp, Mandarin fish, bighead carp, perch and so on, and other places are not clear.

Question 4: What brand of grilled fish fillet is the best? That is absolutely Yuan Zhen fish fillets, honey cod, baked eel what a lot of a lot, does not contain starch delicious, I ate a variety of fish and chips for many years, it is this delicious, the general big supermarkets have, Taobao also have

Question 5: Roasted fish fillets are made of fish freshwater fish 3, 1000G or so

barbecue sauce moderate

a small amount of oil

The practice of roasted fish fillets

Fish and chips, the fish is not a good idea.

Scale the fish, remove the gills, remove the viscera, clean it

Lay it flat on the board, press the body of the fish with your left hand, take the knife with your right hand and pick out the fish meat from the tail upwards, use one hand to press the body of the fish, the other hand to take the knife, and the knife is close to the fish bone operation. Remove the meat, bones, head, and belly of the fish step by step as shown in the picture

Use a knife to cut flowers horizontally and vertically on the removed fish meat

Put the fish meat slices into a large container, and then boil the barbecue sauce into the container

The sauce should be enough to submerge the fish meat

Use chopsticks to stir to make the sauce dissolve well into the fish meat slices. Seal and store in the refrigerator for up to one day, stirring occasionally.

Remove the fish from the refrigerator 30 minutes before placing on the grill and place on a wire rack to drain.

Using a brush, dip the fish in oil and spread evenly over the fish to prevent loss of moisture. Preheat the oven and put the fillets in, bake for about 10 minutes

Question 6: What kind of fish is dried fillets on the grill Pomfret, I think! I see a lot of them are examined pomfret!

Question seven: often eat grilled fish fillets what are the benefits of grilled fish fillets is a kind of high protein and low fat, while containing many kinds of trace elements (such as calcium, phosphorus, iron and other elements) and a variety of vitamins nutritious food, the theory is that the human body must be a certain amount of seafood every week as a supplement to the body's various nutrient balance.

Question 8: What kind of fish is a 7-second fillet? 7 seconds fillet is the fish cut into very thin slices, not the name of the fish. Theoretically, all fish can be cut into slices, but not all fish are suitable for slicing, such as eel, loach, crucian carp, etc. is not suitable for slicing. Fish cut into slices has many benefits, because it is very thin, there will be no fish spines, convenient for the elderly and children to use; secondly, the slices of fish Easy to cook, I have been to the memory of seven seconds of dining, the fish slices only need to be in the hot pot soup for 7 seconds that is. According to seven seconds of memory meal fresh fish hot pot restaurant staff, the most suitable for slicing a lot of fish, but they only chose to use Cai Fish, one is Cai Fish itself on the thorns of the less; two is Cai Fish is very suitable for children and the old with enjoyment, especially for the postoperative patients and maternal rehabilitation, with the efficacy of promoting the healing of the wounds; three is Cai Fish slicing is relatively easy to slice the fish cut into a thin as a sheet of paper piece of light through the light is not an easy task, it is very much a test of the chef's knife work. The knife work.

Question 9: What fish fillets are more common, which is more delicious? Grilled fish fillets, squid, organ squid plate, octopus slices (small abalone slices) horse face fish fillets, lion's head fish fillets, seafood gift packs, carbon grilled squid boy, Shandong Zibo special silkworm pupa, five-spice, spicy