Freshwater fish: grass carp, carp, loach, eel, crucian carp, etc.
Here is a brief introduction to how to eat several kinds of fish:
This season is the best season for barracuda. The barracuda in front of Tomb-Sweeping Day doesn't open its eyes, and its earthy smell is the lightest. In Qingdao, it's called Ling Kai barracuda. There are many ways to eat: stewed, braised, spicy fried, grilled fish, hot pot fish and fish with Chinese sauerkraut.
The locals' favorite fish should be Spanish mackerel. There is a saying in Qingdao that "when a Spanish mackerel jumps, her husband laughs". Around May Day, a large number of Spanish mackerel are on the market in spring. Qingdao's son-in-law needs to choose the freshest and biggest Spanish mackerel for filial piety at the first time to repay them for raising a good wife for themselves. There are many ways to eat Spanish mackerel, such as stewing, braising, frying, frying garlic moss, stewing radish, frying chrysanthemum, stewing Sophora japonica, keeping Spanish mackerel in jiaozi and making Spanish mackerel balls. They are all super delicious, and eating them is a permanent idea.
Freshwater fish themselves like grass carp best. Although there are many thorns, it feels the best. Sesame fish especially likes pickled fish, boiled fish and pepper, but he doesn't rule out grilled fish and hot pot fish.
Generally speaking, fish can be eaten in a variety of ways: stewed, braised, splashed with oil, steamed, fried, spicy, fish ball soup, stewed meat and so on.
Sichuan home-cooked dish. Pickled fish is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread, and the cooked dish is tender and tender. Main ingredients:
Carp 1 (about 1000g), aged sauerkraut 250g. Accessories: egg white 1, blending oil 40 g, soup 1250 g, refined salt 4 g, monosodium glutamate 3 g, pepper noodles 4 g, cooking wine 15 g, pickled pepper powder 25 g, pepper 10 slices, ginger slices 3 g and garlic cloves 7 g. Wash sauerkraut and cut into sections.
Heat a wok, add a little oil, add pepper, ginger slices and garlic cloves, stir-fry until fragrant, add sauerkraut and stir-fry until fragrant, add soup to boil, add fish heads and bones, and cook over high fire. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Add salt and pepper noodles for later use.
Cut the fish into 0.3 cm long fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly coated with egg paste.
After the soup in the pot is boiled, shake the fish fillets into the pot. Heat hot oil in another pot, add pickled pepper powder and stir fry, then pour into the soup pot and cook 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin.
Fish with Chinese sauerkraut is a famous specialty in Sichuan. Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you can taste this unique dish. 2 "Boiled fish" cuts two pieces of grass carp, 500g of soybean sprouts, one egg white, 20g of pepper, appropriate amount of onion, 1 slice of ginger, 2 pieces of garlic, appropriate amount of salt 1 spoon of cooking wine, onion, ginger and garlic. Slice the fish and add an egg white, a little salt, cooking wine and starch slurry. Blanch the bean sprouts in a boiling water pot until they are cut off, and add a proper amount of salt when blanching. Lay the blanched soybean sprouts flat on the bottom of the basin. Put a proper amount of oil in the pot, add pepper particles and stir-fry over low heat. After turning off the fire, add the dried red pepper and stir-fry it a little, then remove it together for later use. Add a tablespoon of chopped bean paste with red oil and stir-fry the red oil. Add ginger slices and garlic slices and stir-fry for a while. Add a proper amount of hot water to boil, and the amount of water should not exceed the fillets. Put the fillets into the pot one by one. Cook until the fish fillets turn white, and pour them into the pot with bean sprouts and soup. Put the previously fried pepper, dried red pepper and scallion on it, then take a pot, heat it with appropriate amount of oil, pour it into the basin, and hear a pleasant fragrance, and the delicious boiled fish soup will be ready. 3 "Fish head with chopped pepper" 1 Fat fish head, 50 grams of chopped pepper.
Accessories: 2 slices of ginger, 2 shallots, 4 shallots, cooking wine, a little white pepper, a little soy sauce, a little oyster sauce and a little fish sauce.
working methods
After descaling and washing, the chubby fish head is separated from the fish.
Cut the fish head in the middle, spread it with sauce made of cooking wine, soy sauce, white pepper, chopped pepper sauce, fish sauce and oyster sauce, and then add ginger slices and onion knots for pickling.
Put the fish head with sauce in a container, seal it with plastic wrap and refrigerate for more than 2 hours.
Put the water in a steamer and bring it to a boil. Pour a tablespoon of oil on the marinated fish head and steam 15 to 20 minutes.
Steamed fish heads will have a lot of water. This water smells like fish. Pour it out! So your fish head is more than half successful!
Prepare another big plate, carefully spread the steamed fish head in the big plate, without onion knots and ginger slices! Then spread the freshly chopped pepper evenly on the fish head. If you can eat spicy food, you can add some wild pepper.
Heat the wok over the fire, pour in 4 to 5 tablespoons of oil, add a little pepper and oil and stir-fry until it is 80% hot. Pour the hot oil on the chopped pepper and sprinkle with chopped green onion.
Hello, I am glad to answer how many kinds of fish you have eaten, how many dishes you can name and how many dishes you can cook.
I am a second-class chef in China, and I am the head chef.
I have eaten: grass carp, crucian carp, carp, rock climber, white stripe, diced yellow pepper, soft-shelled turtle, flat fish, water bee, shark, ten steel fiber fish, red fish, grouper, mullet, Wuchang fish, long fish, silver carp, silver carp, pliers and twist. Crouching mouth, hairtail, naked grouper, yellow croaker, loach, snapper, tuna, dinggui fish, squid, octopus, grouper, cuttlefish, sardine, flounder, laoban fish, cod, anchovy, turbot and so on! !
I was suddenly asked what fish I ate for a long time. . . . That's all I remember ! There may be some I can't remember clearly!
How many dishes can you cook! Too much! There are different ways to do it according to different fish! I also know that fish is suitable for that taste type, and there is no statistics on how many dishes can be cooked!
Returned fish, spicy fish, boiled fish, steamed fish, pickled fish, pickled fish, and some don't know how to answer because they are compound! Don't belong to the big category!
Nothing more than steaming, rolling, frying, stewing, frying, boiling, and many combinations.
Hello, there are many kinds of fish, which are nutritious and suitable for all ages. I also like cooking fish dishes, so I'm happy to answer your questions!
My favorite fish are silver carp, mandarin fish, mandarin fish, perch, yellow croaker, mandarin fish, crucian carp and hairtail ... too many to count. There are many kinds of fish, and the types and practices of dishes are also very rich. Let me introduce some home-cooked fish for your exchange.
First course: silver carp head tofu soup. This dish must be familiar to everyone. It is a nutritious dish in beauty beauty. Fish heads are rich in collagen and are ladies' favorite. Tofu is rich in vegetable oil and high-quality protein. The combination of these two ingredients is perfect! First, fry the silver carp head in a pot until golden brown, immediately pour in boiling water, while keeping the fire to make the soup boil quickly, and add onion and ginger. Then cover the pot and stew for 10 minutes. After the soup turns milky white, season the tofu and stew for 15 minutes. It is not recommended to stew for too long. Unfortunately, the fish head is scattered.
Second course: white grilled squid. This dish is seasonal in spring, because bamboo shoots are used, and squid is very common. Cultured squid is sold in the market, 16 yuan is about a catty. Catfish meat is very fresh, tender and delicious, with rich nutrition and excellent taste. Draw a key point here: remember the fish belly (fish bubble), which is its essence. After the catfish come back and wash, scald the surface mucus with hot water of 70-80 degrees, and slice the bamboo shoots and blanch them. If possible, it is suggested to add some lard to the vegetable oil to fry the fish, and also put it in a pot to scald it with boiling water. Be careful not to make soup, put less water. After seasoning, simmer for about 10 minutes. You can also put some wild vegetables when you are out of the pot, such as "seedling grass"!
The third way: steamed bass. This dish is not only nutritious and delicious, but also simple and convenient. Buy bass, wash it and dry it. When putting the plate with a flower knife, put ginger and onion on the bottom. Steam the boiling water in the pot for about 8 minutes, shred the onion, shred the ginger and soak in water. After the fish is out of the pot, the accumulated water in the dish is poured out. Sprinkle shredded onion and ginger on the fish, and pour oil on the onion and ginger in a pot. The last part is to pour in the right amount of douchi oil.
Number four: Fried pomfret and snapper. This dish is a kind of appetizer, although it can't be eaten, but the tender taste outside will make you drink two more cups if you are not careful. The practice is also very simple. Wash pomfret and bream, especially the black membrane on the abdomen. If it is not cleaned, it will be very bitter. There is no need to do any pickling or deodorization. Just take out the flat-bottomed non-stick pan, moisten the pan with a little oil, and fry it slowly over low heat. When the two sides are golden, you can put them out of the pot and serve them with some barbecue powder and cumin powder.
Fifth: sweet and sour hairtail. Needless to say, people in China know that wine can be served with rice, and it can be served in the kitchen under the hall. Let me introduce my own practice. It is worth noting that the choice of hairtail is fresh hairtail, and the eyes are clear and full, the scales are complete and the reflectivity is high. Wash and chop when you come back. The first step is frying, which can remove the fishy smell and enhance the fragrance. The standard is to fry until the surface is golden, and chopsticks are difficult to hold. Then there is simmering. Can't drip oil,
Stir-fry onion and ginger, add sugar, vinegar, chicken essence and soy sauce (just a few drops of color). After the soup is adjusted, put the fried hairtail into the pot and simmer it over medium heat. After the soup is thick and dry, add a few drops of vinegar to enhance the fragrance, and then take it out of the pot.
Sixth: Braised crucian carp. Crucian carp is the most common ingredient in home cooking, which is very convenient to buy. Even when fishing, 90% of the fish caught are crucian carp. By the way, I also want to introduce my own method of stewing crucian carp. When choosing fish, I suggest choosing half a catty. If it is too big, the meat will be older. Same as before. Wash it and fry it in a pan. Pour cold water or hot water over the fish. Then season with soy sauce, color with soy sauce, add appropriate amount of chicken essence, sugar, a few drops of vinegar, onion, sauce and garlic, and stew together. "A thousand rolls of meat, ten thousand rolls of fish!" If you want to taste the fish, you must simmer it. Remember not to drain the soup too dry when cooking, because fish jelly is also delicious.
There are many kinds of fish, various methods and tastes, and there is always one for you!
Today, I introduced the method of making six fish. I hope everyone will be happy and safe!
There is a saying among our people that no fish can be a feast. Whether you eat at home or drink a wedding banquet on holidays, there will basically be fish. Not only can fish be eaten, but now it has become a pet for people to watch. Fish itself is very nutritious, delicious and has a strong health care effect on human body, so many people like to eat fish now.
Moreover, there is also a saying that "there is more than one year", and the rest of the homonym is fish, especially during the Spring Festival, which everyone thinks is a good start, so fish is indispensable on the table now. Today, I will introduce several different fish dishes to you, so that you can eat different fish every day during the Spring Festival.
1, steamed fish triumphantly
Hearing this name, everyone must think this dish is very powerful. Yes, this dish can be said to be a must for the Spring Festival. This dish symbolizes joy and peace. After steaming, this dish is not only original, but also very sweet and tender. You can use perch or Wuchang fish, or mandarin fish However, in my experience, Wuchang fish is better for this dish, because Wuchang fish has a wider body and a more beautiful shape, but now many people like to use bass with less thorns.
1, steamed fish head with chopped pepper
Fish head with chopped pepper was once called "lucky strike" and "Getting a good start", which is a very famous dish in Xiangtan and belongs to Hunan cuisine. This dish is mainly steamed with chopped pepper and fish head. Fish head is delicious and spicy, and the two are integrated. The cooked Chili peppers are spread on the fish head, and the color is red, which is very interesting. The taste is strong, and the fish is tender. Friends who like spicy food can put more peppers, and those who can't eat spicy food can be added in moderation. Everyone must try it during the Spring Festival.
1, braised fish
Braised fish is a home-cooked dish When cooking braised fish, you should first put the fish head in the pot, and when it is cooked, you must serve the whole fish, because eating fish is also very particular, preferably the whole fish, and it has a head and a tail, which means it has been more than a year.
1, pickled fish
Fish with Chinese sauerkraut is a local classic dish in Chongqing. Fish with pickled vegetables is also called fish with sour soup. Its seasoning and cooking process also need some skills. Sauerkraut contains vitamins and amino acids, which is a nutritious food. Sauerkraut is sour, fragrant and refreshing, and fish contains a lot of high protein, which is very rich in nutritional value, and sour is also appetizing.
1, spicy boiled fish
Spicy boiled fish has a thriving appearance after being made, which looks particularly festive. The bottom of the red soup is full of fish fillets. The fish fillets are fresh and sweet, and the soup base is spicy. It is also very enjoyable for everyone to get together and eat a plate.
1, spicy grilled fish
Now grilled fish is basically everywhere, and everyone likes it very much. Bake the surface of the fish golden and crisp, and the fish inside is fresh and tender. This crisp taste is especially liked by adults and children.
1, fish head tofu soup
Many people eat more fish when they eat fish, probably because they think there is no meat in the fish head. But in fact, fish head contains a lot of nutrients. If you make soup with fish head and tofu, it is not only delicious but also delicious. It's best to use fried fish heads, add water and white tofu, and the taste is more delicious.
1, dry fried yellow croaker
This dish can be said to be a side dish, especially suitable for people who like to drink. Fried yellow croaker tastes crisp and delicious. When having three or two cups with friends during the Spring Festival, try the side dish of dry fried yellow croaker.
1, fish ball soup
Fish ball soup is mainly made of fish balls and then boiled into soup. Boiling soup with fish balls not only keeps the original nutrition of fish, but also is tough and refreshing. The soup is delicious, and the fish balls are not only chewy but also won't loosen when bitten.
There are many ways to eat fish, steamed bass, cold crucian carp, and boiled fillets! Mmm, it's delicious! Most southerners like to eat wax, and they can choose cold crucian carp and boiled fish fillets. Can northerners eat steamed bass?
I have eaten many kinds of fish, one by one. Listen to me.
Freshwater fish: longevity fish, perch and grass carp.
Marine fish: yellow croaker, skinless fish, mackerel and hairtail.
Steamed perch: 1 perch, shredded green pepper, onion and shredded ginger.
Practice: Make two cuts on the back of 1 perch, sprinkle with shredded ginger and two spoonfuls of cooking wine, boil and steam for 12 minutes, then take out shredded ginger, pour out excess soup, do not sprinkle with shredded green onion and green pepper, light soy sauce and pour with hot oil. Yellow croaker can also do it!
Second, clean peeled fish: material peeled fish 1 kg, shredded ginger, onion and celery, Puning bean paste.
Practice: 1 Peel the peeled fish, wash the internal organs, marinate with a little salt 10 minute, then add a little oil and a proper amount of water (almost no fish) to boil. Put the peeled fish in a pot, sprinkle with shredded ginger, Puning bean paste and cooking wine for 8 to 10 minutes, and put chopped green onion and celery in a short pot.
Fried salted hairtail: material hairtail, ginger.
Practice: 1 Slice hairtail, marinate it with shredded ginger, cooking wine and salt (suitable), turn it over for 20 minutes, boil it in water for 2 minutes, steam it for 15 minutes, cool it in the refrigerator for about 2 or 3 hours, put it in water for 3 times, and slowly fry it on both sides in a pot (hairtail is done like this, super fried). thank you
Hello, I'm glad to answer your question. Let me briefly introduce the fish I have eaten and the dishes I have cooked:
Freshwater species include: herring, silver carp, grass carp, flounder, crucian carp, mandarin fish and so on. Crucian carp is suitable for soup and tastes delicious; The fish heads of herring and grass carp make fish head tofu soup, which is quite good. Fish is made into braised fish pieces. Mandarin fish is suitable for steaming and cooking soup. In the north, carp is a common fish, suitable for braising in soy sauce.
Seafood is often eaten with hairtail, yellow croaker, eel, yellow croaker and chilled salmon. Hairtail and yellow croaker can be braised and steamed. The whole eel is steamed with a knife and tastes fat but not greasy. Opium fish head, steamed meat is tender and slightly spicy. Salmon is often eaten raw and sashimi, which is delicious and can also be added to make seafood soup.
Let's take two kinds of fish as examples.
Preparation method of dry fried herring;
condiments
200g black herring
condiment
Proper amount of peanut oil and salt.
Exercise:
1. Wash herring and marinate with salt for more than half an hour.
2. Put a little oil in the pan and fry the herring.
3. Stir-fry until the fish scales turn yellow and turn up, and then stir-fry.
4. After frying, take out the pan.
Steamed yellow croaker is delicious, and the specific methods are as follows:
The materials to be prepared in advance are: yellow croaker 1, peanut oil 50g, salt 1g, 2 tablespoons of cooking wine, 2 tablespoons of steamed fish soy sauce, red pepper 1, 3 shallots and ginger1g.
1. Clean the yellow croaker first, cut several knives to make it tasty, and marinate it with a little salt for a few minutes.
2. Pour in cooking wine and marinate evenly for a few minutes.
3. Boil water in a steamer, clean the juice on the fish, put it on a fish plate, put it in a steamer, and steam for 10- 12 minutes.
4. Clean ginger, chives and red peppers, remove the stems and seeds of red peppers and cut them into filaments. Half of ginger and shallots are shredded, and the other half is cut into ginger slices and shallots.
5, turn off the fire, pour the soup on the fish plate, and put the cut three silk on the fish.
6. Pour the steamed fish soy sauce evenly on the fish.
7. Heat the peanut oil, pour it on the three silk, stimulate the fragrance, and serve.
Precautions:
The yellow croaker is salted first, and can be steamed without salt, otherwise it will be too salty and affect the taste.