Stewed fish practices

Stewed fish practices Daquan, fish should be the most we have seen the seafood, and we to the New Year festivals on the essential a dish that is the fish la, fish meat tender, variety, eating method is also more. The following share stewed fish practice book

1, prepare the raw materials.

2, chub gills and scales to remove viscera clean, cut into thick slices spare.

3, add cooking oil in the pot to heat up the onion, ginger, star anise and sauté.

4, put the fish pieces fried until golden brown on both sides.

5. Add boiling water to the pot.

6, boil and simmer on low heat for about 35 minutes. After the soup is thick and white, add 15 grams of cooking wine, 3 grams of chicken essence, 3 grams of salt, 2 grams of pepper, 30 grams of cooking oil to taste, loaded into a bowl sprinkled with parsley can be.

7, home cooking soup dishes stewed fish is done.

How to do fish is delicious and simple

A pickled fish practice

Method one

Raw materials: fish, wine, onion, garlic, chili lard

Practice:

1, wash the fish, cut into pieces;

2, into the hot frying pan first frying until the fish skin is yellow see hard, the fish out.

3, the pot with cooked lard, wine, onions, garlic, chili, seasoning stir-fry, and then into the meat broth boil, the fish into. Then simmer on low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate (MSG) and shake, so that the marinade wrapped around the fish block, that is.

method two

1, the oil burned blue smoke, under the ingredients stir-fried, the fire can not be too big, the main thing is to stir-fry flavor, such as onions and garlic yellow when you can fish out the ingredients to be used, the red chili pepper pay special attention to can not be fried black, it does not look good.

2, the rest of the oil used to fry fish it! Oil temperature 6 points on it, both sides of the yellow on it, you can also fry a little bit older!

3, turn the fish carefully, get broken on the smash pot, and then you can put a small bowl of water (family did not have soup) began to cook - the restaurant fire oil more, people even cook all the oil, the family on their own practice!

4, after the water boiled add the most important yellow wine + soy sauce, is a fishy seasoning coloring step! Put the previous ingredients together to burn, soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and then add sauce, including the fish itself as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little while, the fish is cooked, time is easy to destroy the shape!

5, there are some soup in the pot! The essence of the ah! Add a little sugar and vinegar, miso, adjust the bottom of a bowl of water starch, down to the pot, high heat to boil, quickly stirred well, there is a little bit sticky when the pot!

6, the final process - pour the soup! The amount of juice you grasp, less too dry, more flavorless!

Second, the practice of bean fish

We first take out the fish, and then give him a clean, clean, after washing, we leave her head and tail. Then we cut the fish body into segments, with a little salt and pepper, to the fish body marinated for ten minutes, after marinating, we give him wrapped in groundnut flour, and then leave it for three minutes, three minutes later, until the powder is filled with the whole body, we can take out the pot

Then put a wide range of oil into the pot, and then put the fish body in the deep-fried, deep-fried until golden, deep-fried to the golden, after we can add a pot of A tablespoon of oil, and then the chopped bean curd into the pot, open a small fire, slowly stir fry, until the oil becomes red, we can put into the minced onion, minced ginger, minced garlic stir fry flavor, stir fry flavor, we can be vinegar sugar, rice wine, soy sauce are added to it.

After adding, we will put the fish into the section, and then open a small fire to cook, about five minutes of time, five minutes later, we can see the soup thick, we in the soup thick, it can be put into the water, thickening the thickening of the water with cornstarch. After thickening, we can get out of the pot, and then give the fish plate, plate, and then give it sprinkled with green onions to decorate a little, this delicious full of beans fish is finished.

Fish how to do delicious and simple.

We should pay particular attention to some details in the cleaning of the fish, otherwise it will make the dishes are not the most delicious, and do not clean up if it is easy to get sick, these methods as long as the heart to follow the steps and then pay more attention to the details, it will be able to make a delicious dish, how to do fish is tasty and simple method you learned.

1, fish have nutritious parts

1, eat nutrition: fish meat, fish brain

Fish is rich in high-quality protein, easy to digest and absorb; low fat content, low calorie supply; it also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other Inorganic salts, as well as vitamin A, vitamin D and B vitamins.

Fish muscle has dark meat and white meat, dark meat contains more lipids, glycogen, vitamins, enzymes, etc., taste fishy, general activity of tuna, skipjack tuna, sardines and other dark meat more; silver cod, yellowtail, halibut, etc., white meat more, fishy taste is lighter.

Fish brain is rich in polyunsaturated fatty acids commonly known as "brain gold" DHA, as well as phospholipids, which contribute to the development of the infant brain, and assist in the treatment of Alzheimer's disease also has a certain role. But fish brain cholesterol content is high, should control the amount of food.

2, eat beauty, eat taste: fish swim bladder (fish maw)

Fish swim bladder contains biomacromolecules collagen proteins, improve the nutritional status of tissues, promote the growth and development of the skin to slow down the aging of the effectiveness.

Edible fish maw in 1600 years ago in the "Qi Min Yao Ji" on the record, said it and bird's nest, shark fins, known as the reputation of the sea ginseng, is the ideal high-protein low-fat food.

The swim bladder wall of marine fish is thicker, usually made of dried products, called fish maw. The dishes made of fish maw have a smooth, delicate flavor and a thick sense of taste.

Fish maw must be soaked in advance before consumption, and its method has two kinds of oil hair and water method.

thick fish maw both hair method can be, thin fish maw oil hair better. The oil should be kept at a low temperature, when the fish maw fried to a hand folded on the break, the broken surface such as spongy, you can fish out.

Pour boiling water, so that it soaked back to soft, squeeze the water, according to the need to cut into different shapes, and then bleached with warm water to remove the oil, wash can be done after cooking.

3, eat novelty, eat fun: fish scales, fish eyes, fish lips

Fish scales contain choline, can enhance memory. It also contains a variety of unsaturated fatty acids, on the prevention and treatment of atherosclerosis, hypertension and heart disease have a certain role, can be made into fish scale jelly to eat.

In addition, anchovies and herring fish scales contain certain lipids and flavor components, cooking can not be scaled, direct steaming, eat a little juice, can take a little from the dissolved collagen.

The scales of the scallop contain 6-thioguanine, which can fight cancer and has a high value, so you don't have to scrape them when you eat them.

Fish lips mostly sturgeon, shark, skate upper lip skin and associated tissues dried, the main component is also collagen.

It is also one of the eight treasures of the sea, but in fact not much nutrition. The content of vitamin B1 and DHA in fish eyes is slightly higher, but because of the small amount of fish eyes after all, the nutritional value is not great.

In addition there are fish tails and fish bones, fish tails is a section of the tail of the fish, nutrition and the meat of the fish body is almost the same;

Summary: friends who love to eat fish, you can simply understand, high nutrition to eat right, is not it very reasonable?

2, which people should not eat fish

1, patients with bleeding disorders avoid eating more. These people have less platelets in the body, the blood coagulation function is poor, and the body of the fish has a protein called EPA, can inhibit the role of platelet coagulation, if you eat fish, it will aggravate the capillary hemorrhage.

2, cirrhosis patients avoid eating certain fish. Fish fat contains eicosapentaenoic acid, which is an unsaturated fatty acid. Its metabolites have reduced blood lipids, blood viscosity, inhibit the role of platelet aggregation, favorable for the prevention and treatment of cardiovascular disease. Because cirrhosis when the body is difficult to produce coagulation factors, plus platelets are low, it is easy to cause bleeding. If you eat eicosapentaenoic acid-rich sardines, tuna, mackerel, etc., it is easy to aggravate the condition.

3, tuberculosis patients in the process of anti-TB treatment to eat fish. Tuberculosis patients taking isoniazid, if at the same time eat some fish, easy to allergic reaction.

4, gout patients should not eat fish. Because fish is rich in purine substances, and gout is caused by the human body's purine metabolism is disturbed.