Steamed Basha fish with chopped pepper
Practice: Basha fish fillets are soft and tender after steaming, and the chopped peppers are delicious, and the entrance is full of spicy energy, which is so enjoyable! Delicious and spicy, how much do you eat? Can eat two more bowls! The upgraded version can lay a layer of Flammulina velutipes on the basement. Flammulina velutipes absorbs the fragrance of chopped pepper and the freshness of fish fillets, and it is also delicious!
1. Bazaar fillets are cut vertically, cut horizontally into pieces of about 1 cm, and spread evenly on a plate;
2. Add soy sauce, oyster sauce and cooking wine for curing 15 minutes;
3. Add chopped pepper, Jiang Mo and minced garlic, mix well and cover the fish fillet;
4. Boil the steamer and steam the fillets 10 minutes.
5. Heat a pot of hot oil, pour it on the fish fillets and sprinkle with chopped green onion.
Ingredients: Basha fish fillet with chopped pepper/garlic/ginger/onion soy sauce/cooking wine/oyster sauce/oil.
Stewed fillet with tomato and Basha fish
Practice: If the series of boiled water with chopped pepper is regarded as exclusive to men, then the tomato series is definitely the favorite of women. The collision between fresh and tender fish and sweet and sour tomatoes seems to be an ordinary collocation, but the taste is quite amazing. Delicious or not, beauty beauty, natural and healthy, very suitable for girls to eat. It can be used as a side dish or soup, and the amount of water can be adjusted by itself during the production process.
1. Cut Basha fillets into cubes of about 1.5cm, and add appropriate amount of oil, black pepper and shredded ginger for pickling15 min;
2. Cut a knife at the top of the tomato, blanch it in boiling water and peel it quickly;
3. Cut peeled tomatoes into small pieces for later use;
4. After the pot is hot, pour in the oil, add the chopped tomatoes, stir-fry to get juice, and then add a proper amount of tomato sauce to continue stirring;
5. Add water to the pot. After the water is boiled, add the Longli fish pieces and cook for about 10 minute;
6. Mix water and corn starch into water starch, pour it into a pot and boil it over high heat. The juice will be thicker, add a little salt and sugar to taste.
Ingredients: Bazaar fillet ketchup/black pepper/corn starch chives/ginger oil/salt/sugar.
Sweet and sour fillet of Basha fish
Practice: Sweet and sour pork ribs are very attractive, but sweet and sour fish slices are also an absolutely indispensable member of the sweet and sour family! Thick and fleshy fish fillets and sweet and sour sauce are very popular with the elderly and children, and even children who don't like fish can't stop eating.
1. Squeeze the Basha fish fillets lightly and cut them into small pieces for later use;
2. Pour in egg white, a little salt and a proper amount of starch, and marinate the fish pieces for about 15 minutes;
3. After the oil is heated, fry the fish pieces and take them out;
4. Pour in new oil, heat it, add tomato sauce, cook for a while, add fried happiness, add a little sugar, salt and white vinegar to taste, and finally sprinkle a little sesame seeds out of the pot.
Ingredients: Bazaar fillet salt/sugar/white vinegar ketchup/egg white/starch.
Fried fillet with Basha fish
Practice: Basha fish fillet is the most "simple and rude" method. The skin is crisp and tender, the fish is tender, the outside is crisp and the inside is tender, and every bite is fragrant. The whole fish fillet has a certain satiety, so it is also deeply loved by office workers.
1. Add appropriate amount of salt, chicken essence and black pepper to marinate Basha fish fillets for 30 minutes;
2. Squeeze the surface of Bazaar fillets dry;
3. Coat the surface of Basha fish fillets with egg liquid, flour and bread crumbs; 4. After the oil is heated, fry the Basha fish slices in the pot until both sides are golden;
5. Sprinkle chopped black pepper after cooking.
Ingredients: Basha fish fillet breadcrumbs/chopped black pepper/flour and eggs/salt/chicken essence/oil.
Boiled Basha fish fillets
Practice: Slice Basha fish, marinate with cooking wine, egg white and starch for a while, heat oil in the pot, stir-fry onion, ginger, garlic, pepper, pepper and boiled fish, and add water to boil. After the water is boiled, add the marinated fish fillets, boil them, and the fish fillets will be rolled up. This process takes about 2-3 minutes.
Basha fish with coral sauce in western style
Practice: the knife edge and the fish fillet cross diagonally and cut into uniform strips. Soak the fish in onion and ginger salt water, drain the water, put it into the mixed powder of starch and custard powder, fry it in an oil pan until cooked, then fry it with high fire until cooked, and take it out. Heat the pan, add a little oil, add clear soup, tomato sauce, sugar, salt and fruit vinegar to adjust the juice, add thicken powder, add a little hot oil, stir well and pour it on the fish.
Fish fillets with mushrooms and Basha.
Practice: Cut Basha fish into fish strips, season and size for later use, soak mushrooms, cucumbers and red peppers in clear water, put1000g of clear oil in the pot, lubricate the fish strips, pour out and drain, leave the bottom oil in the pot, pour mushrooms and cucumbers into the pot for seasoning, stir-fry, thicken, oil-drench and plate.
Mustard Basha fish
Practice: shred Basha fish, season it to a certain size for later use, put clear oil in the pot, pour shredded Basha fish into the pot and drain it with oil, leave the bottom oil in the pot for seasoning, stir fry and plate it, and decorate it with caviar mustard.
Juhua Basha fish slippery
Practice: Mud Basha fish, season and toughen it, frame it into chrysanthemum shape with paper bags, blanch it in water at 60-80℃, and add golden soup.
Mudan Basha fish
Practice: Beat Basha fish into peony slices for seasoning, blanch with water at 80℃, beat kale into the shape of a flower branch, and beat fish fillets into the shape of peony flowers.
Double yellow Basha fish
Practice: Beat Basha fish into peony slices for seasoning, blanch with water at 80℃, beat kale into the shape of a flower branch, and beat fish fillets into the shape of peony flowers.
Braised Basha fish breast with black ginseng in golden soup
Practice: Basha fish is mashed, seasoned and toughened, and made into fish balls. After the fish balls are cooked, they can be stewed in golden soup.
Honeycomb ginkgo Basha fish
Practice: cut the Basha fish into diced fish for seasoning and sizing, heat the oil in the pot to 60%, put the marinated Basha fish diced and drain it for later use, leave the bottom oil in the pot, put the gingko and diced fish with green and red peppers in the pot for seasoning, stir-fry and thicken with oil, and serve.
Diced assorted Basha fish
Practice: Basha fish is cut into diced fish for seasoning and sizing, oil is burned in the pot, and the oil in the diced fish is pulled out for later use. Put pitaya, ginkgo, kidney beans and diced fish together in a pot to season and stir fry, then thicken with oil, take out of the pot and plate.
Chestnut purple potato Basha fish balls
Practice: Basha fish is mashed for later use, purple potatoes and chestnuts are steamed, purple potatoes are mashed, chestnuts are cut into small pieces, purple potato paste and diced chestnuts are added to the fish paste to make fish balls, cooked and seasoned with fish soup.
Pearl Basha Fish jiaozi
Practice: Beat Basha fish into leaves, season, size, wrap the prepared meat stuffing into fillets, dip in the soaked glutinous rice, and steam in a cage for 18 minutes.
Fried Basha Fish Rice with Ginkgo biloba
Practice: melt the Basha fish mud, season it, make it into minced fish, squeeze it into corn, cook it in boiling water for later use, put the base oil in the pot, stir-fry the blanched ginkgo and celery to taste, then add the fish rice, thicken it, oil it and plate it.
Basha fish in golden soup
Practice: change Basha fish into strips, season and size, put clear soup in the pot for seasoning, boil, put it in Basha fish, and then put it in golden soup, which tastes good.
Diced fish with colorful crispy rice
Practice: replace Basha fish with a dicing knife, seasoning and sizing for later use, put clear oil in the pot, put it into a crystal pot after heating, and then roll it into a trumpet for later use. Dice the colored pepper, oil the diced Basha fish, drain the oil everywhere, put the bottom oil into the colored pepper for seasoning, put the diced fish, stir fry evenly and put it into a rolling pot.
Crispy shredded fish
Practice: shred Basha fish, season and size it, put oil in the pot and heat it to 50% heat, add the fish shreds into the lubricating oil, pour out the drained oil, leave the bottom oil in the pot, season with leek moss and colored pepper shreds and stir fry, thicken the fish shreds and pour the oil into the crispy plate.
Lotus root stuffed with fish glue
Practice: Mud Basha fish, season and make minced fish. Slice the lotus root, soak the minced fish in the lotus root slices, steam in a cage for 8 minutes, put it on a plate, and put the fried diced fish in the middle of the plate.
Basha fish with pepper and leek.
Practice: Basha fish is beaten into pieces for seasoning and sizing, Sichuan pepper and leek are chopped for later use, oil is put in the pot, Basha fish is put in oil, clear soup is put in for seasoning, fish fillets are put in to boil, put in a plate, and the pot is washed and put in oil. Stir-fry pepper and leek and put them on the fish.
Official Tan Bazhen with Basha Fish
Practice: change Basha fish into pieces, season, size, cook with hot water at 80 degrees Celsius, season with golden soup, and put into fish fillets. Boil it and put it in a golden tripod for decoration.
Apple juice crystal Basha fish
Practice: change Basha fish into finished products, season and size them, cook them with hot water at 90 degrees Celsius, put them in a plate, and then add apple juice.
Braised Basha fish in hot and sour safflower sauce
Practice: beat Basha fish into minced fish, put it in litchi, cook it at low oil temperature, take out and drain the oil, put the oil in the pot, add tomato sauce and safflower juice to taste, thicken the red oil, add Basha fish and stir well.
Healthy corn Basha fish noodles
Practice: Basha fish is mashed, seasoned, starched, strung into minced fish, mounted in paper bags into fish noodles, and cooked in water at 80℃ for later use. After the corn flour is soaked, cook it in stock, season it, put it in a casserole, and then put it on it.
Fish fillet in golden soup
Practice: change Basha fish into pieces, season and marinate them, cook them with hot water at 80 degrees Celsius, put them into golden soup, and decorate them with soaked Chinese cabbage, cherry tomatoes and caviar.
Yuanzhi bazaar fish balls
Practice: Beat Basha fish into mud, season and toughen, make fish balls, cook the fish balls and put them into clear soup.