Sweet and sour fish

Sweet and sour fish

Making ingredients

Category: home cooking recipes for tonifying the weak and nourishing the body, recipes for bright eyes, recipes for liver toning recipes for high blood pressure

Sweet and sour fish

Sweet and sour fish (2 pics)

Recipes

Working ingredients: Grass carp 1000 grams

Supplementary ingredients: green pepper 3 0 grams of onion (white skin) 100 grams

Seasoning: 20 grams of rice wine, 10 grams of onion, ginger 8 grams of soy sauce 10 grams of sugar 20 grams of vinegar 15 grams of salt 2 grams of sesame oil 2 grams of corn starch (corn) 10 grams of vegetable oil 20 grams

production process

<1> onions peeled, cleaned, cut into small cubes; garlic peeled, are cut into small pieces.

Heat 1 tbsp oil in a wok, add minced garlic and diced onion, add other ingredients and cook for about 2 minutes.

Carrots peeled and washed, cut into julienne strips; green onions washed, cut into julienne strips; ginger washed, cut into julienne strips; green peas washed, blanch in boiling water, and then remove and drain.

Flatfish scales and viscera cleaned, fish body on both sides of several cuts, sprinkled with ginger, moved into the steamer steamed.

Pour one-third of the sweet and sour sauce over the steamed fish and sprinkle with green onions, carrots and green beans.

Tips for preparation

If there is any leftover sweet and sour sauce, strain it and keep it refrigerated for reuse.

Practice 2

Production Procedure

(1)Remove phosphorus, fins, gills and offal from the fish and clean it. Cut the fish every 2 centimeters on both sides of the body to the bone, then cut 1.5 centimeters along the bone to turn up the fish. Remove to a plate. To be used.

(2) start a pot of oil burning 7-8% heat, put into the fish hanging starch micro-fire frying through, fishing kitchen plate.

(3) pot to stay in the bottom of the oil is hot, add onion, ginger, incense, onion, ginger, put soy sauce, sugar, salt, cooking wine, vinegar, ginger, boiling water starch made of sweet and sour sauce, poured in the deep-fried fish on the can be sent out.

Practice three

Production process

1, the grass carp to remove the head, scales and viscera, clean, along the backbone from the center of the slice, the two sides of the fish meat pick off, and then diagonal blade into thin pieces. Season with cooking wine and marinate for 20 minutes. Add the dry starch and whisk into the egg paste.

2, the pan into the oil, medium heat until 70% hot, the fish evenly coated with egg batter, into the oil frying until golden brown, drain the oil. Place on a plate.

3, leave a little oil in the pot, put ginger stir fry a few times, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir a few times, and then mix in the wet starch, stirring with a spatula in one direction, adjusted to sweet and sour sauce.

4. Pour the sweet and sour sauce over the fried fish quickly.

Practice 4

Making Ingredients

Main Ingredients

Main Ingredients

Snapper (or carp, grass carp), ginger slices and minced ginger (more than one amount),

Scallions, cilantro, bell pepper

Supplementary Ingredients

Make Ingredients

Making Ingredients (11)

Specialty Ingredients

Meal Ingredients (11)

Production process

1 Cut several slashes in the processed fish, then rub a little salt and cooking wine and ginger and green onion, marinate for a few moments

2 Pour off the marinade, dip in the dry water; then sprinkle a thin layer of dry starch evenly over the fish

3 Slowly pan-fry the fish on a medium-low heat until both sides are lightly browned, and then carefully serve

4 Ginger and green onion in the pan, add pepper, bean paste, sweet noodle sauce and stir fry,

5 Pour in water, add sugar and vinegar according to your taste, a little chicken essence

6 Add the fried fish, cook until the sauce is reduced, put cilantro on the plate

Practice 5

Prepared ingredients

Mixed mushrooms.. 25 grams tomato sauce. .25 g Tomato sauce.... .50 g

Green beans .... .10 g Minced scallions .... .10 grams

Carrots.... .60 grams Minced ginger ..... .10 grams

Potatoes.... .200 g minced garlic .... .10g

Pepper .... .50g Fine salt .... .10g

Bamboo shoots.... .25g Sugar .... .50g

Fresh mushrooms.... .10g MSG .... .5g

Dried tofu.... 1 piece vinegar ..... .50g

Oil skin .... .2 sheets of sesame oil .... .10 grams

Pineapple .... .1 piece Peanut oil.... .1000g

Making Process

1. Peel the potatoes, wash them, boil them, grind them into a fine puree, and mix them with 5g of refined salt. Carrots, mushrooms, asparagus, green beans, fresh mushrooms cut into small dices, blanch with boiling water. Carrots, mushrooms, asparagus each set aside 15 grams to be used.

2. frying pan cleaned and placed on the fire, add peanut oil 50 grams of heat, into the onion, ginger, garlic 5 grams, stir-fried flavor, blanched carrots, mushrooms, asparagus, green peas into the pan continuous stir-fry, then add 2 grams of salt and monosodium glutamate, stir-fried into the filling to be used.

3. oil skin with a wet towel stewed soft, spread on the case, the edge of the trim neatly, smeared with egg paste, will be placed on the top of the mashed potatoes to repair the fish-shaped fish belly, add the fried stuffing, the top of the potatoes sealed on the mashed potatoes, coated with egg paste and wrapped in oil skin. Then use dried tofu to cut into the shape of the fish tail spelled in the back of the fish, "vegetarian fish" is made.

4. Take a pot, add sugar and vinegar, ketchup, monosodium glutamate, refined salt, green pepper, pineapple and stir-fry for use.

5. pot on the fire add oil to 50 percent heat, the "vegetarian fish" into the pot, deep-fried to golden brown when the oil out of the control, loaded into the plate. 6. original pot to stay in the bottom oil, into the onion, ginger, garlic stir-frying, to be fragrant, pour into the blended sugar and vinegar stir-fry, to be thickened soup when the next mushrooms, bamboo shoots, carrots, peppers, turning evenly, pouring the fragrant vinegar, and then stir-fry.

Key

1. Use a wet towel to soften the oil skin, otherwise the oil skin will break easily when it encounters air, and it will not be able to wrap the "fish body".

2. The mashed potatoes should be cooked in a fine broth to improve the texture of the "vegetarian fish".

3. When frying "fish", turning in the pot, the action should be light, do not break the oil skin, affecting the shape of the dish.

Practice six

(Sweet and sour fish pieces)

Main ingredients: carp

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, broth

Practice:

1, the fish will be removed from the scales, take out the internal organs, dig out the two gills, wash clean. 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, will be peanut oil Pour into the spoon, in the high fire 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, fried for 2 minutes, and then turned over and fried 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, into the onion, 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 above that is completed.

Features: Jinan traditional flavor, crispy sweet and sour

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 up.

Practice 7

Gourmet Ingredients:

Main Ingredients: Carp (one tail), ginger (3 slices), garlic (3 cloves), green onions (4), red pepper (3)

Marinade: Shaoxing Wine (3 tablespoons), Salt (1/2 tablespoon), Haitian Seafood Soy Sauce (2 tablespoons)

Seasoning: White Vinegar (1/2 bowl), Sugar (2 tablespoons), Salt (1/3 tablespoon) Salt (1/3 tablespoon)

How to make:

1 Scrape the scales off the carp, rinse and dry it, then rub 3 tablespoons of Shaoxing wine, 1/3 tablespoon of salt, and 2 tablespoons of Haitian Seafood Soy Sauce all over the fish, and marinate it for 10 minutes.

2 Mince the ginger and garlic, and deseed and julienne the red chili pepper.

Mid-Autumn Festival Recipes for Sweet and Sour Fish

Mid-Autumn Festival Recipes for Sweet and Sour Fish

3 Heat half a bowl of oil to 70%, pour the ginger and garlic into it and fry.

4 Portable fish tails, first under the head of the fish slightly fried, and then slowly slide the body of the fish into the oil, the carp on both sides of the fried golden brown, and pour two bowls of water slightly simmering.

5 Pour 1/2 bowl of vinegar, 2 tablespoons of sugar, and 1/3 tablespoon of salt to taste and keep pouring it over the fish to enhance the flavor.

6 When the sauce is almost absorbed by the fish, sprinkle with green onion and red chili pepper, and serve.

Delicious tips:

1, carp have male and female differences, when buying the best buy male carp, because it is more fertile meat, more fish; and female carp have fish eggs, more fragrant.

2, cleaning carp, be sure to thoroughly remove the gill flakes, in order to prevent the head of the fish sand; in addition to a layer of fish in the belly of the black coat to clean up, so as not to produce a fishy flavor.

3, fried fish before, first with ginger to wipe the pot once, can prevent the fish skin sticky pot; in addition to frying the fish as little as possible when turning the fish, so as not to be broken fish.

4, white vinegar, wine and ginger have to remove the effect of fish, but ginger should not be too early in the pot, because the protein in the body of the fish will impede the role of ginger fishy, can be boiled for a while, to be protein coagulation, and then put ginger, the effect is better.

5, in the production of sweet and sour fish, should be put first after the sugar salt, otherwise the dehydration of salt will make the protein coagulation difficult to eat through the sugar flavor, resulting in the outside of sweet and light.

Practice eight

Main ingredients: mackerel, green onion, ginger, garlic, salt, cooking wine, tomato sauce, soy sauce, sugar, white vinegar

1. mackerel section cleaned and cut into chunks, marinate in salt and 1 spoon cooking wine for half an hour;

2. fish wipe dry surface water in the frying pan deep-fried until golden brown fish out of the filtered oil;

3. pot to leave a small amount of oil in the bottom, put the

4. Add cooking wine, tomato sauce, raw pump, sugar and water and boil until the soup thickens;

5. Stir fry the fish to make the soup cover the fish, and finally cook the white vinegar.