Secret Tip 1: the weight of the fish control in the 600 grams or so, raw and cooked fire is good to grasp;
Secret Tip 2: Packing the fish, you can be chopped from the belly of the fish spine (cut with the end of the knife sawing), in order to prevent the fish steamed due to the contraction of the fish bone after the fish deformation of the fish as a whole, but if you are rusty, not chopping is also okay, lest not start steaming, the fish will spoil the deformation. After the fish is cleaned up, the fish body on both sides of the lard (oil also make up for it), and then dipped in a little white wine (you can also try to dip some of the foreign wine, and perhaps create a new flavor);
Secret three: about 50 grams of meat mixed into a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and put into the belly of the fish, which can be used to make the taste of the fish is more fresh, but also can be supported by the fish belly, so that the steamed fish body full;
Tip four: take a large piece of ginger, take the longest section cut into uniformly beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread on the fish plate, the fish into the plate and then sprinkled with some onion and ginger silk on the fish body;
Tip five: be sure to steam the pot of water after the pot of water, and then into the pot of fish (don't ever cool water will be on the pot of fish steaming, then smashed the pot. A lot of steamed dishes is the secret of the water after the food into the pot steam);
Secret six: steam 6-7 minutes that is off the fire (fire is the top secret);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 5-8 minutes immediately after the pot, and then will be ready in advance of the seasonings (soy sauce, soy sauce, soy sauce), the fish will be the first time, and then the fish will be the first time, and then the fish will be the first time. Seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put MSG, in order to light, fresh and tender), and then casually placed a few loose parsley on the table to eat.
Features: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating with others present, you should aim your chopsticks at the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!
Additional tips:
1. If you are steaming a slightly larger fish such as lotus or grass carp (weight should be controlled at about 1000 grams), you can extend the steaming time for another 2-3 minutes, but not too long. Don't forget the "false steaming" trick.
2, steamed slightly larger fish, you can set up two chopsticks under the body of the fish, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let diners find your tricks.
3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, can be used to save 5 centimeters long onion open fish belly, so that the fish smoothly stand, in the fish body on both sides of the buckle put two small ceramic bowls fixed fish body (fish belly not put the meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. When the fish is steamed, remove the small bowl before serving.
4, can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot to steam, when the fish out of the pot, this seasoning is also taken out of the pot, poured on the fish, this pouring juice with the front of the raw juice compared to the less raw, the fish flavor is more gentle and soft, suitable for the elderly and those who like to taste the lighter.
Boiled fish
A. 1. Buy carp, cut into fish fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.
4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan when the color of the pepper is slightly black, the oil poured on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is poured on, because of the high temperature of the oil, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.
Practice two
Ingredients: bean sprouts, or their favorite vegetables
Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onion moderate amount of bean curd (or chopped peppers), peppercorns, dried red chili peppers, paprika, salt, monosodium glutamate (MSG), pepper, cooking wine, soy sauce, vinegar, a little bit of cooking oil
Additional needs: cornstarch, cooking wine, salt a little, an egg white
Practice:
1, the fish killed and cleaned, chopped off the head and tail, sliced into fish fillets, and the rest of the fillet into several pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts washed, put into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a salt standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dried red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!
Note: 1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fish fillets will be exposed. 2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the pepper, so that the oil color red. 3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing oil.
Methods are as follows:
Raw materials preparation: carp, pepper, pepper, chili pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine
Apparatus preparation: Knife (fast knife), pot (iron pot), pots (deep pots)
1, the fish washed clean, pay attention to the inner wall of the belly of the fish Black membrane must be clean, and then from the tail at the slice, the fish a cut into two, take out the fish bone, from the tail to slice piece of child, fish slice to large and thin for the best.
2, the sliced fish add appropriate amount of salt, pepper, chili pepper, mix evenly. In order to refresh, put a little sugar and monosodium glutamate (MSG), add a small amount of wine (preferably yellow wine), marinate for 20 to 30 minutes.
3, the washed bean sprouts washed, in the boiling water over a little, fish up and spare.
4, put a lot of oil in the pot, when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then next in the frying pan into the appropriate amount of fish, slip open and then fished to the pot with bean sprouts, until all the fish slipped through.
5, the peppers into the pot to fry until 8 mature, add the chili pepper segments, until the chili peppers fried to a deep red color, the whole pot of oil poured into the pot containing bean sprouts and fish to complete the pot.
The easiest way to make boiled fish!
1. carp cleaned up, sliced children. 2. fish slices with salt marinade, to taste 3. make water, cooking fish slices, until the fish slices are cooked, about three.
4. Another pot, do the oil, a lot of good oil, must be able to soak all over the fish fillets into. When the oil is hot, you can turn off the heat.
5. Prepare a large pot, put onions, ginger, garlic, copied bean sprouts, tofu.
6. Put the cooked fish fillets in the basin, and finally pour in the chili brought from the restaurant, pour hot oil
Steamed fish
The practice of braised fish
With the raw materials used to make the braised fish must be cleaned first. Onion ah ginger ah since it goes without saying that all to be prepared, fish clean after looking for a little depth of the plate, put the fish in the head, and then soy sauce, but also a little more used to make the fish flavored, do not forget to put wine, this meat more or less will be a little bit of fishy stink and so on. After a while you can start the head of the pot to add oil, oil to burn a little hot, because you want to fry a little, so do not too little oil, but also in the pan evenly sprinkled with a little salt, so that later the fish pan frying will not be easy to fall off the skin. When the oil is hot enough, you can carefully put the fish into the frying, do not put the soy sauce. Note that the head and tail should also be fried, after a while one side is almost can carefully turn over, see if the fish skin fell a little better? Both sides are almost can start to pour the soy sauce in, from the fish body to pour down on it, and then put the chopped green onions into the (fish body, the flavor so that he penetrated) can (if it is onion roasted crucian carp, it is necessary to a lot of green onions), and then is the sugar, but also remember to evenly placed in the fish body can be and then add a little water, cover the lid of the pot. Waiting for a while to smother can be lifted to taste the flavor of the sugar sauce, for a little adjustment. Cover again, smothered for a while, the sugar sauce is almost a little thick can be. Turn off the heat and put some monosodium glutamate (MSG) and chicken seasoning on the pot.
Snowfish
The first practice: snowfish skinned and cut into small pieces, with salt, white pepper, lemon mixed with. Brush the fish pieces with butter and bake in the oven at 180 degrees Celsius for 20 minutes. Remove from the oven and bake on an open flame until golden brown on top. Characteristics: snowfish is a deep-sea fish, high nutritional value, and tender, no thorns, butter fresh flavor.
The second practice: 1, a large piece of silver snow fish, wash and spare. 2, the fish pieces of skinned and thorns, cut into large pieces of one inch square. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes for the fish to fully taste, then you can fry.4. I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. You can also dip the fish in salt and pepper or other condiments of your choice.
The third practice: 1, raw materials: silver snow fish, yam, green and red peppers, green onions, ginger; 2, seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, broth, cornstarch; practice: 1. yam peeled and cut into small particles, snow fish cut into small particles, green and red peppers cut into particles. 2. pot of hot oil, the next green onions, ginger stir-fried, and then put the snow fish, yam, green and red peppers, seasoning and stir-fried until cooked, thickening can be out of the pot; 4. Thickening can be out of the pot; 4. Characteristics: white color, light and refreshing, have the effect of replenishing the spleen and stomach, benefit the lungs and kidneys.
Sweet and sour fish main ingredients: carp
Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth
Practice:
1, will be the fish scales, take out the guts, digging out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the fine salt sprinkled into the knife mouth inside a little pickle, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.
2, the peanut oil into the spoon, on a high flame to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes, and when all the fish is golden brown, remove and arrange on a plate.
3, frying spoon with peanut oil, burned to six mature is, put green onions, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that.
Tips: frying fish need to master the temperature of the oil, cool is not color, too hot is not cooked outside the scorched inside; fish tail can not be cocked practice
Scallion oil fish practice
Raw materials: live grass carp 1 tail (weighing about 750 grams), 6 grams of salt, 25 grams of soy sauce, 15 grams of cooking wine, monosodium glutamate (MSG) 3 grams of pepper 2 grams of pepper, 15 grams of ginger, 15 grams of green onion, 15 grams of green onions, green onion 15 grams of green onion, Ginger block, 50 grams of sesame oil
1, grass carp slaughtered after the net chamber, phosphorus, gill, clean, both sides graved a word knife, the fish into the pot with scallion segments, ginger and water to cook for about 15 minutes, until cooked fish out, installed fish plate. 2, fish sprinkle salt, monosodium glutamate, pepper, add wine, code shredded onion, shredded ginger, pour soy sauce marinade. 3, pot of sesame oil is hot, pour on the fish can be.
The practice of stewed fish
Raw materials: carp 500 grams (other fish can also be)?
Accessories: green onion, ginger, garlic, mushrooms, jujube, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Methods:
1. Wash the fish, macerate it with refined salt for 5~10 minutes and set aside.
2. Put a little oil in the pot, when the oil is hot, stir-fry the pot with chopped green onion, and then add an appropriate amount of water (just diffuse over the fish).
3. Add cooking wine, scallions, ginger, garlic, vinegar, mushrooms and dates, and boil over high heat.
4. After boiling, simmer slowly for about 30 minutes.
Nutritionist comments: stewed fish is a delicious soup dishes, soup thick white, tender meat, suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A and calcium, phosphorus, sodium, iron and other elements. As fish meat is composed of individual muscle groups with thin muscle fibers, more water can be kept in the fish and the meat is very delicate. According to Chinese medicine: Fish is sweet and warm in nature, it has the effect of tonifying the qi, opening the stomach, strengthening the muscles and bones, tonifying the liver and kidneys, etc. It can be used for spleen deficiency, low food intake, indigestion and so on.
Raw materials: carp
Accessories: green onion, ginger, garlic, mushrooms, dates, refined salt, monosodium glutamate, vinegar, cooking wine, cooking oil for steamed fish. Method:
1. Wash the fish and macerate it with seasonings such as refined salt and monosodium glutamate for 30 minutes and leave it for use.
(To put the onion, ginger, garlic, mushrooms, dates into the stomach of the fish oh)
2. Then according to the size of the fish to set the time of steaming fish.
3. After steaming the steamed fish soy sauce poured on the top of the fish on the OK ``
Spicy fish practice
Carp, pepper, pepper, chili pepper, chili peppers (cut into small segments of about 2 centimeters), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (it is best to not use peanut oil), cooking wine
1, the fish is washed clean, pay attention to the inside of the fish belly of the black membrane must be to be clean, and then from the end of the slice open, the fish is cut into two, the fish bone out, from the tail to slice piece of child, fish slice to large and thin for the best.
2. Add salt, pepper and chili pepper to the sliced fish and mix well. In order to improve the freshness, put a little sugar and flavor
Essence, add a small amount of wine (preferably yellow wine), marinate for 20 ~ 30 minutes.
3, will wash the good bean sprouts wash, in the boiling water over a bit, fish up and spare
4, put a lot of oil in the pot, when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then put in the frying pan into the appropriate amount of fish, slide after fishing to the pot with bean sprouts, until all the fish sliding finished.
5, the pepper into the pot fried to 8 mature, put the chili pepper segments, until the chili pepper fried to deep red, the whole pot of oil poured into the pot with bean sprouts and fish, the moment the kitchen is filled with the aroma of boiled fish, finished.
I, fish soup (4-6 months baby applicable)
Materials: fresh fish 20 grams, onion and ginger a little
Practice: the fish into the pot, add water, ginger and then boiled, the fire 10 minutes off the fire, filtered with a colander. Fish pieces fished out and crushed into mud, combined into the fish soup.
Two, fish porridge (4-6 months baby applicable)
Materials: fish, rice, milk, fish soup
Practice: stewed fish and shave the thorns mashed. Take a little fish soup into the pot, add rice and fish meat with cooking. After thickening, add milk and continue to cook over moderate heat. Finally, put a little salt.
Three, cod fish and vegetable balls (more than 7 months baby applicable)
Materials: 30 grams of cod fish, 20 grams of pork, 20 grams of cabbage, salt, starch, a little
Practice: all the ingredients into the food processor (or chopped with a knife), pinched into a ball into the chicken broth and cook
four, fish congee (10-12 month-olds applicable)
Five, blanch fish (10-12 months baby applicable)
Materials: 25 grams of salmon meat, a little onion and ginger, starch, salt, water, wet fungus
Practice: the salmon cut into thin slices, with starch slurry slurry a slurry of wet fungus chopped. After the oil is heated, pour in the onion and ginger, stir fry and add water to boil. Finally add salt to taste.
Six, cream fish (10-12 months baby applicable)
Materials: 25 grams of salmon, a small spoon of butter, 1 slice of onion, salt
Methods: evenly coated with salt on the fish drowned for 30 minutes. Heat the butter, sauté with chopped onion and pour over the fish. Put the drowned fish on the steamer and steam for 10 minutes. livehow, it turns out life can be better
Seven, fish fillet (for babies over 1 year old)
Ingredients: 2 slices of raw fish, vegetable oil
Practice: Cut the raw fish into pieces of about 10 * 7cm, submerge with vegetable oil, chicken powder and salt for 5 minutes, dry fry in a non-stick pan on a low heat until golden brown on both sides. Sprinkle a little parsley on top.
Eight, braised carp (for babies over 1 year old)
Ingredients: one carp, salt, oil, soy sauce, sugar, water
Practice: marinate the fish with salt and oil for 5 minutes, and then dry-fry in a pan until golden brown on both sides. Add green onion, garlic paste, soy sauce, sugar and water to braise, and finally drizzle sesame oil and sprinkle cilantro. (Give the baby the meat on the belly)
<home cooking fish practice>
--------------- steamed fish:
The taste of steamed fish is light, crisp and tender, and it is a dish that best maintains the characteristics of the fish's original juice and flavor.
Available to do the steamed fish must be a larger water content, more tender, less fishy fish, such as grass carp, crucian carp, Wuchang fish, big warbler, red tail, catfish can also be but dealt with more trouble.
Open the knife of the fish first mixed with cooking wine to get rid of its fishy flavor, and then under the ginger, household seasonings (salt, monosodium glutamate, pepper, dashi) to the fish mixed well, began to drawer steam, steamed time based on the size of the fish, generally about 1 catty fish steam eight minutes cooked.
The steamed fish can be dipped in a variety of seasonings to eat. Families generally use soy sauce, vinegar, garlic, sesame oil, etc., like spicy can also put some chili powder, generally according to personal taste.
/steamed fish tips:
Secret one: the weight of the fish control in the 600 grams or so, such a size of the volume of the fish plate, looks beautiful, and raw and cooked fire good grasp;
Secret two: the fish cleaned up, in the body of the fish on both sides of the lard smear (oil also make do), and then dipped in a little white wine (you can try to dip some of the foreign wine, and perhaps open up new flavors);
Secret two: the fish cleaned up, in the body of the fish smeared lard (oil also make do), then dipped in white wine (you can try to dip some foreign wine, perhaps open up
Secret three: about 50 grams of pork stuffing mixed with a little soy sauce, sesame oil, salt, ginger, mushrooms into the belly of the fish, not only to make the fish taste more fresh but also support the belly of the fish, so that the shape of the steamed fish full;
Secret four: take a large piece of ginger, take the longest section cut into a uniformly beautiful long thin wire, the green onion take the middle section (not white, and ginger, equal to the length of the shredded wire) shredded, (for the sake of beauty, to induce appetite, and so on, and so on). In order to beautiful, appetite inducing) spread on the fish plate, the fish into the plate and then sprinkled on the fish some green onions and ginger;
Secret five: Steamer water boiling, and then the fish into the pot (do not cool water will be the fish on the pot steaming, then smashed the pot. A lot of steamed food tips are water boiling food into the pot steam);
Secret six: steam 5 minutes that is off the fire (fire is the top tips);
Secret seven: turn off the fire, don't open the lid of the pot, the fish is not out of the pot, the use of the residual temperature in the pot, the "virtual steam" 8 minutes immediately out of the pot, and then will be pre-prepared seasoning (soy sauce) then the pre-prepared seasonings (soy sauce, vinegar, oil) poured all over the fish (can not put salt, monosodium glutamate, in order to light, fresh and tender), and then casually put a few cilantro on the table to start eating.
Points to add:
1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight control in 1000 grams or so), the steam time can be extended by 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick;
2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish is full of heat and quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let the guests find your trick;
3, you can also be adjusted, ready to finally dripping in the fish body (soy sauce, vinegar, oil) sauce in a small bowl, and then put it in a small bowl. (soy sauce, oil) juice in a small bowl, with the fish on the pot with the steam, when the fish out of the pot, this seasoning poured on the fish, such pouring juice with the front of the raw juice compared to less raw, the fish taste more warm and soft, suitable for the elderly and those who like light taste
-------------- Braised Fish
Generally available to braised fish varieties on the more, such as carp, Grass carp, crucian carp, tilapia and so on.
The fish that is cleaned and slaughtered is cut with a knife.
The braised fish is cut vertically and the fish is in pieces. First fry in a frying pan, the oil moderate need not be too much.
Then to the pot to the stock (chicken bone broth or pork rib soup) seasoning, followed by soy sauce.
When the water in the pot comes up to temperature, add a little vinegar (vinegar is very important, essential. It not only softens the fish bones, but also removes the fishy effect).
Burning time is usually about five minutes.
Burned, the pot stock has been concentrated only part of the juice, the color is deep red, because there is a stewing process, so the braised fish is more flavorful, taste strong.
The flavor of braised fish is characterized by tenderness and softness, strong flavor, suitable for any people.
------------------ Sweet and Sour Fish
The variety of fish can be carp, grass carp, black fish and so on.
Sweet and sour fish is very concerned about the knife skills, home to do sweet and sour fish only need to hit the deep knife, more open a few cuts can be, do not have to pay too much attention to knife work.
Open the knife of the fish with cooking wine and household seasoning (salt, monosodium glutamate, pepper) seasoning, and then wash and rinse clean, the fish still maintains the flavor, the water will be drained, and then put into a frying pan deep-fried, until crisp.
The amount of oil is relatively large, otherwise the fish will easily fall apart.
Then use ketchup and white vinegar, sugar with a pinch of salt, thicken the sauce and pour it over the fried fish.
A fragrant, red colored sweet and sour fish can be served.
Sweet and sour fish flavor is characterized by sweet and sour, fish flavor is light, thickening juice flavor, no longer have the original taste of fish.
---------------- grilled fish practices.
Most fish such as carp, crucian carp, grass carp, small black fish can be used to bake.
Grilled fish can be grilled with charcoal or at home in the microwave, the flavor is the same crispy and fresh!
Break the fish open from the back, mix with salt, MSG, cooking wine, ginger, and some cumin powder with the fish, and marinate for a few minutes.
Then skewer the fish on bamboo skewers and grill it over a charcoal fire, or use a microwaveable plate to hold the fish and grill it for three or four minutes before serving.
Eat it with dry ingredients seasoned with cumin and chili powder.
The flavor of grilled fish is fresh and crispy, which is favored by most young friends.
When grilling with charcoal you can make a grilled fish holder yourself with clean wire.
---------------- Fried Fish Fillets
The fish varieties that can be used for frying fish fillets in general are green grass carp, grass carp, and black carp.
Cut off the head of the slaughtered fish and split it from the back.
After drumming on the spine of the fish for a while, the backbone and skin are removed.
Next, cut the clean fish meat into slices and marinate it with salt and cooking wine.
Marinated fish slices in a frying pan over the oil, a moment, remove the slices of fish to drain the oil.
There is a small amount of oil left in the pan, put ginger, garlic, water, seasoning, and then pour the fish into the pan, hook a small amount of thickening that is complete.
Fried fish fillets have the taste of fried meat, more tender, this flavor is lighter.
--------------- Sauerkraut Fish
A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is somewhat similar to it.
Generally, the fish varieties used are grass carp, grass carp, fat head, etc. The fish is cooked in the soup.
The fish is cleaned, boned and sliced, then mixed with salt and monosodium glutamate (MSG) and battered with cornstarch.
Next wash the sauerkraut. (Note: Sauerkraut is sold in large supermarkets).
Put a small amount of oil in the pot, fry ginger and garlic, then put the sauerkraut to stir-fry for a while, then add stock.
First, cook the sauerkraut for two minutes to season the flavor, then put the fish into the pot, open the pot for two minutes to be cooked.
Friends who like the numbing flavor of Sichuan cuisine can also put some pepper into it.
Sauerkraut fish is very tender, and the flavor of sauerkraut, worthy of the Chinese famous dish.
----------------- Poached Fish
General fish varieties with green grass carp, grass carp, fat head and so on.
Raw materials:
1. fish a, 2.5 pounds ----3.5 pounds;
2. a catty soybean sprouts (with boiling water to eight mature to be used);
3. a small bag of squash ("Fish Springs" brand can be);
4. two head of garlic peeled and chopped to the root to be used (to be used in the "Fish Springs" brand). Roots to be used (to use the surface of the knife to shoot two);
5. a peeled ginger sliced (about 50mm square size);
6. pepper and dried chili pepper in appropriate quantities (in my experience can be used to "good taste of the United States" brand, about a small bag of each);
7. a small bowl of salad oil;
Preparation:
1. Remove the scales and fins, chop off the head of the fish and split it in half;
2. Place the fish body flat with a sharp knife and separate the two big slices of fish and fillet;
3. Continue to slice the two big slices of fish into the right amount of fillets;
4. Divide the fillet into three or four segments and the head of the fish and put it in a spare;
5. Put an egg white, a little bit of oil inside the fillet. An egg white, a little salt, dry starch and cooking wine, mix well (preferably with the hands well);
Making:
1. A small bowl of salad oil, all the peppers and chili peppers into the pot, frying slowly over low heat;
2. In the chili peppers after the change of color, using a spatula to fish out half of the oil and peppers and chili peppers, standby;
3. Turn on the fire, put in the garlic cloves and ginger slices, the aroma and taste. Ginger, after the aroma, the fish head fish fillets into the pot;
4. Stir fry two, pour the wine about a small evening, salt half spoon, add boiling water three or four bowls;
5. Fish head soup boiling flavor, will be a piece of fish fillets one by one flat into the water out of the rolling soup;
6. Fish fillets will be cooked very quickly, out of the pot before the appropriate amount of chicken broth, white pepper and pepper;
Finish:
1. Be sure to use a large enough pot (you can also consider using an electric hot pot), the pot with a good copy of the soybean sprouts and squash;
2. will be a series of fish slices of soup soup into this pot;
3. Finally, the half bowl of salvaged chili peppers and oil poured on the top;
Points of attention:
One of the fire, can not be peppercorns and so on. Stirring paste, because it is * oil to fry so do not use a large fire, or all the burnt affect the appetite, but also not good for health.
Two, the flavor of the fish is * in front of the pickled out, so can not be like the general practice to consider the back can be flavored again, to pickle through. You can put a little bit of chicken salt a little more.
Three, with five plus skin instead of yellow wine, it's better deodorization effect.
------------------------ pattypan fish
Salty and spicy
Fish (carp is best for pattypan fish.)
1. "Mochi fish" is a local flavor dish with a strong Hubei local flavor. It is made of fish as the main ingredient, which is marinated, dried and then fried.
2. "patty cake fish" taste salty and spicy, aroma, "smell is bad, eat is fragrant," said. With rice can increase, with wine can change the flavor, in southeast E region people eat "paste fish" has been a hobby.
Net fish .........750g
Ginger ...............5g < /p>
Salt...............5g
Minced ginger......... ......5g
Soy sauce ...............35g
Sugar... ...............20 grams
Vinegar ............ ......10 grams
Dried minced chili .........5 grams
White wine ......... ......5g
Monosodium glutamate ...............2g
Segmented white onion... .........10g
Sesame oil ............150g
1.net fish meat chopped into long 5 cm, wide 3 centimeters of fish in a small pot, add 3 grams of refined salt, ginger, scallion white section 5 grams of mixing marinade for 12 hours to take out and dry.
2. frying pan on a high flame, put people 10O grams of sesame oil hot, and then the fish block by block under the pan frying until golden brown, add salt, soy sauce, sugar, ginger, yellow wine, dried chili peppers are not, 250 grams of water together with cooking until the marinade thick, dripping with sesame oil, withdrawing on the scallions on the plate is complete.
1. Fish should be marinated and dried.
2. When frying the fish, pay attention to the heat and don't fry for too long.
Taian fish: chub meat chopped blocks, with cooking wine, Pixian bean paste, salt marinade for 10 minutes, the right amount of oil (a handful of spoons), burned to 7 into the heat, put the fish block stir-fry, meat discoloration put onion, ginger and garlic minced, stir-fry until cooked out of the pan.
--------------------- pepper fish fillets
Materials: fish body meat (mackerel, grass carp, carp, only fish), enoki mushrooms (green bamboo shoots slices) appropriate amount, dry bell pepper, peppercorns
Practice:
1, marinate fish fillets: the fish body, cut into thin slices, add salt, soy sauce, chicken broth, cornstarch and an egg and mix well, marinate 15-30 minutes.
2, to make the base: blanch the enoki mushrooms (sliced bamboo shoots), remove them and place them in a soup bowl (or a basin if the fish is large).
3, hot fish fillets: place in broth, add salt, ginger, chicken seasoning. When the soup boils, put the marinated fish fillets. When the soup boils, add the marinated fish fillets and serve in a soup bowl with the soup at nine o'clock.
4, do flavor: put the oil into the pot, a little hot, add dry pepper, stir-fry a few times (can not drag, otherwise dry pepper black, color is not good), and then add pepper, the same stir-fry a few times (can not drag, otherwise pepper is very easy to become bitter, poor taste).
5, start the pot: pour the flavor into the fish fillets. Serve on the table.
Features: tender fish, melt in the mouth, and fragrant and spicy and numb!
------------------ Sweet and Sour Fish Segment
Raw materials: a fish (mackerel, grass carp, carp), soy sauce, soy sauce, vinegar, sugar, green onions, ginger, peppercorns, star anise, cooking wine
Practice:
1, the fish will be cleaned, drained, cut into fish segments, put such as in a pot, sprinkle salt, soy sauce, beat an egg, and grab a handful of flour, mix well with your hands, flavor fifteen minutes.
2, the fire on the pan, the pan put oil, oil, more (used to fry the fish section of the), oil seventy percent of the heat, put into the flavor of the fish section, fry until golden brown and fish out (frying leftover fish oil, poured into other containers, used for the future to deep frying things with).
3, put new oil in the pot, when the oil is hot, put pepper, star anise and green onion, ginger stir fry.
4, into the fried fish section, and then put the raw pumping, old soy sauce, cooking wine, vinegar and a little water, will wring the fire small, covered with a lid stew, the middle turn, you can taste the taste, add sugar, vinegar to adjust the flavor.
5, such as fish section cooked, soup collection after the plate. The flavor is strong, salty, sweet and sour all have, very appetizing.
------------------ Spicy Oil Dip Live Fish
Raw materials: a live fish, it is best to choose about 1 catty half a live mackerel
Accessories: green onion, ginger and garlic shredded, cilantro (the north people prefer, the south people do not have to), soy sauce (soy sauce), salt, pepper, sugar, oyster sauce, dry chili pepper wire.
Practice:
1. First, wash the fish, be sure to tear off the black membrane inside the abdomen, with a knife in the fish spine at the horizontal slice a knife, deep and fish spine. If the fish is bigger, you can make some cuts on both sides and cut the fish into head and tail halves.
2. Select a large pot, bring the water to a boil, add four teaspoons of sesame oil, a pinch of salt, and a small pat of green onion and ginger, and scald the fish on the thicker side before placing it in the pot.
3. When the water comes back to a boil, turn the heat down, and keep the water boiling for 2-3 minutes, then turn off the heat completely and simmer, covered, for 3-5 minutes, or for 3 minutes in summer, depending on the size of the fish. can be appropriate more than 5 minutes.
4. Use chopsticks to poke the thickest part of the fish meat, if there is no blood oozing out then you can serve.
5. Remove the green onion and ginger segments. Heat the oil in a separate wok, mix the soy sauce and other seasonings well, add two tablespoons of fish stock, pour it over the fish, place the shredded green onion, ginger, garlic, cilantro, and dried chili pepper on the fish, and pour the hot oil over the top of the auxiliary ingredients to finish.
Features: The fish is smooth and tender, and the scent of green onion, ginger, garlic and chili is strong.
----------------- vinegared crucian carp
Main ingredient: small crucian carp
Accessories: pork skin, pork bones, garlic, ginger, salt, soy sauce, cooking wine, dashi, water, green onion, sugar, vinegar, sesame oil (the ratio of the four to the crucian carp 3:1:2:1:5)
Methods:
1. skin scraped, blanch in boiling water, fish out and rolled into a roll. Onion cut 3-inch long segment, ginger slices;
2, in the casserole mat with pork bones, pork grates, the fish head toward the center of the pot a next to a bar code into a circle (leaving a hole in the middle), add green onion segments, ginger slices, dashi. Then put green onion slices between two fish according to the code of fish. Fill the pork skin rolls in the space at the end of the fish, sprinkle with sugar, add vinegar, soy sauce, salt, sesame oil, cooking wine and water, water to the extent of submerging the fish. After boiling, simmer the fish over low heat until crispy, let it cool and plate it, and pour the original soup over it.
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