1. When cooking fish, it is not advisable to put ginger too early, but wait until the protein of the fish solidifies before putting ginger, so that ginger can really play its role in removing fishy smell and enhancing fragrance.

When fish is frozen in the refrigerator, it often becomes very dry and hard. If you put the fish in salt water and then freeze it, it won't dry.

3. When steaming the fish, put the fish into the steaming nest after the water is boiled, and steam it in the shortest time, so that the umami flavor will be stronger.

4. When frying fish fillets or making fish balls, add some sugar, and the fish fillets and fish balls will not dissolve easily.

When cooking fat fish, add some white wine to make the food delicious but not greasy.

6. When killing live fish, don't throw the fish to death. Broken bones will make the fish bleed. The best way is to stun the fish with a hard object, and then bleed from the gills, so that the steamed fish is white in color and fishy in taste.

bouillabaisse

Material: one grass carp (1 kg 2 is the best)

Accessories: onion, ginger, coriander, cooking wine, salt, soy sauce, delicious, white pepper, sugar and oil.

Production: Cut both sides of the washed grass carp into flower knives obliquely (3 knives on each side is enough), and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower knife edge (one flower knife edge holds one kind), put onions (large sections) in the fish belly, and put ginger slices on the back; Steam 15 minutes. Put the fish on the fish plate and arrange it with two chopsticks (to prevent the fish from sticking to the fish plate and soak the fish in steamed soup). After steaming, pinch all the seasonings out of the soup (this soup will have a strong fishy smell) and throw them away;

Production of seasoning juice: pour soy sauce, delicious wine and cooking wine into the pot, add shredded onion and shredded ginger (the length of shredded onion is 2 inches, which is as long as possible in Jiang Ye), turn on a small fire, add a little sugar and a little white pepper; The taste of this juice can be adjusted slightly by itself. Pour the prepared sauce into the fish dish, and put some raw shredded onion and coriander (2 inches long) on the fish. At this time, a small amount of oil is heated in a pot, and the boiled oil is evenly sprinkled on the fish, onion and coriander with a spoon to serve.

This is the cheapest steamed fish, and food lovers in other places can also steam other fish, but remember that food lovers in the north should not steam carp and silver carp, because these fish are high in fat and will be more greasy after steaming.

Remember: the preparation of sauce is very important. Don't think that the seasoning of steamed fish is soy sauce. I don't use ordinary soy sauce for the sauce. Careful eating may find that I didn't use salt when I made the sauce because I used it when I steamed the fish. Second, the main ingredient used in the sauce is soy sauce, which has a heavy taste, so it is enough not to put salt. If a friend is in trouble, he can go to the supermarket to buy steamed fish sauce made by Lee Kum Kee. When cooking steamed fish sauce, add shredded onion and ginger by heating (steamed fish sauce will be difficult to make seasoning).

fish in brown sauce

Materials: Fish (No.1.2 kg) was washed and dried;

Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden;

Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish;

After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion.

After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over;

Stew for another 5 minutes, then collect the juice and take it out of the pot.

note:

1. The fish must be dried, or it will stick to the pot.

2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot.

3. Be sure to put vinegar to refresh yourself.

Exercise:

After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! !

Be careful when turning over the fish. If you break the pot, you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods!

Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!

Sweet and sour mandarin fish

Raw materials: fresh mandarin fish 1 tail (750g), shrimp 30g, diced cooked bamboo shoots 20g, diced mushrooms15g, green peas10g, Shaoxing wine 20g, refined salt 8g, sesame oil10g and lard/kloc.

Production method:

1. Clean up Siniperca chuatsi, cut off the head, pat it flat, cut off the fish body, remove the spine and chest spines, and cut diamond-shaped knife marks on the fish body with a knife.

2. Put Shao wine and salt into a bowl and mix well, evenly spread it on the fish, and spread dry starch on the fish.

3. Put the tomato sauce, sparerib soup, sugar, balsamic vinegar, Shaoxing wine, water starch and salt into a basin and stir into a sauce.

4. Put lard in the pan and heat it to 80%. Turn over two pieces of fish to make the fish tail look like a mouse. Put one hand in the oil pan and fry it for 20 minutes, then put it in the fish head and fry it until golden brown. Then take it out and put it on the plate. Put the fried fish head into a squirrel shape.

5. Heat the lard in the pot, stir-fry the shrimps and drain the oil.

6. Leave a small amount of cooked lard in the pot, add onion, minced garlic, diced bamboo shoots, mushrooms and green peas, stir fry, add sparerib soup and sauce and mix well, then add hot lard and sesame oil and mix well, pour it on mandarin fish, and finally sprinkle with cooked shrimp.

Features: Squirrel shape, golden color, crisp outside and tender inside, sweet and sour.

Steamed grass carp in vinegar sauce

Materials: live grass carp1.700g, Jiang Mo1.5g, sugar 60g, vinegar 50g, Shaoxing wine 25g, wet starch 50g and soy sauce 75g.

Production method:

1. Let the grass carp starve on both sides, and urge them to discharge forage and earthy smell before the fish can bear fruit. Slaughter and remove scales, gills and internal organs, and wash them.

2. Divide the fish into male and female petals (male petal on one side and female petal on the other) and cut off the fish teeth. On the male valve, cut a knife every 4.5 cm from the lower jaw (the depth of the knife is about 5 cm), and the knife edge is inclined to the head (* * * five knives).

3. Put the wok on a big fire, scoop in 1000g of clean water, put the male pieces into the wok in turn after boiling, then discharge the mother pieces side by side, align the fish heads, put the fish skin up, and cover the lid. When the water in the pot boils again, remove the pot cover and put the floating foam aside, rotate the wok, continue to cook with high fire for about 3 minutes, and gently tie the lower part of the fish's jaw with chopsticks. It's cooked if you can plug it in. Leave 250g of soup in the pot (skim the remaining soup), add soy sauce, Shaoxing wine and Jiang Mo for seasoning, and then take out the fish and put it in the pot.

or

4. Add sugar, wet starch and vinegar to the soup in the wok and stir it into thick juice with a spoon. When it boils and bubbles, immediately take out the pot and slowly pour it on the fish. Serve. Braised fish gluten

Raw materials: clean fish 150g, auricularia auricula 15g, yam 30g, refined oil 300g, egg 1 piece, onion, ginger slices and fresh soup.

Seasoning: soy sauce, yellow wine, sugar, monosodium glutamate, a little pepper, water starch.

Production method:

1. Slice the herring without fishbone, put it in a blender and grind it into mud, add eggs and water and stir well. Dice auricularia auricula and yam for later use.

2. Spoon the stirred minced herring into warm oil with a small spoon, fry until golden brown, and pick it up for later use.

3. Leave a little oil in the wok, add onion and ginger until fragrant, add fresh soup, soy sauce, yellow wine, sugar, monosodium glutamate and pepper to boil, and pour in fish gluten, black fungus and yam. Thicken with starch, drizzle with sesame oil and sprinkle with onion.

Chef's comments:

Black herring is rich in high-quality protein, black fungus contains iron, phosphorus and other minerals, and yam has the effect of warming the stomach. This dish has reasonable combination of meat and vegetables, soft fish and slightly sweet taste, and is suitable for children over 2 years old.

Yuzhi fish soup

Ingredients: Japanese yuzhi tofu 1 roll, 50g mung bean paste, 20g ham, a little refined oil, and a proper amount of fresh fish soup.

Seasoning: refined salt, monosodium glutamate, white sugar, a little yellow wine, and appropriate amount of water starch.

Production method:

1, fresh fish soup practice: fry the crucian carp on both sides, stew the soup and filter the bones for later use.

2. Cut the jade fat tofu into 0.5 cm thick slices and the ham into 1 cm square slices.

3. Pour boiling water into the pot, add appropriate amount of salt, and add jade fat tofu, ham slices and green watercress.

4. Pour the fresh fish soup into the wok, add the cooked raw materials, add refined salt, monosodium glutamate and sugar, add water and starch to thicken after boiling, and pour a little sesame oil.

Chef's comments:

Fish is rich in nutrition, but mother is afraid that the fishbone will prick the baby and dare not let the baby eat fish. Mother doesn't have to worry about cooking fish like this. Bean food is rich in lecithin and protein, which is a good brain food. Jade fat tofu is smooth and soft, and mung bean paste is crisp and soft. Rich in nutrition and easy to digest, it is very suitable for babies around 1 year old.

Silverfish hibiscus

Ingredients: 4 egg whites, 20g whitebait, 5g chopped square legs, 250g refined oil, milk and fresh soup.

Seasoning: refined salt, monosodium glutamate, water starch.

Production method:

1. Blanch the whitebait for later use. Pour a little milk into the egg white and mix well.

2. Heat the pan and add refined oil. Pour the stirred egg whites into cold oil and stir gently. When the oil temperature rises, the egg white can float.

3. Put fresh soup, salt, monosodium glutamate, whitebait, scrambled egg white, water starch thicken, put it in the pot and sprinkle chopped legs on it.

Chef's comments:

Egg white contains high-quality protein, and whitebait contains trace elements such as zinc and iodine. Combining these two kinds of nutrition, it is soft and delicious, rich in nutrition, and suitable for children over 1 year old.

Shepherd's purse fillets

Ingredients: shepherd's purse 100g, net large yellow croaker 200g, vegetable oil, fresh soup.

Seasoning: salt, sugar, cooking wine, starch.

Production method:

1, shepherd's purse is washed and chopped for later use.

2. Cut the clean fish on the fish bones into fillets with a width of 3 cm, a length of 5 cm and a thickness of 0.3 cm, and size them in cooking wine and salt for later use.

3. Heat the pan and cool the oil. When the oil is heated to 40% heat, add the fish fillets. When the fillets are white and broken, remove and drain the oil.

4. Add chopped shepherd's purse to the remaining oil in the wok, stir-fry slightly, add fresh soup, add a little salt, monosodium glutamate and sugar, cook the fish fillets, thicken them with water starch, and sprinkle with sesame oil.

Chef's comments:

Shepherd's purse is fragrant and rich in chlorophyll, which has the effect of clearing fire and moistening lung. Yellow croaker is rich in trace elements such as calcium, iron and phosphorus, which is very important for the baby's growth. This dish is tender and smooth, suitable for babies over 1 year old.