How to eat fish? 1 How to eat fish?
Ingredients: 1 silver carp, 2 tablespoons starch, about half a dozen fried peanuts, 2 tablespoons cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons lobster sauce, 3 tablespoons cooking wine, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 or 2 red peppers, 2 tablespoons pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.
Exercise:
1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.
2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.
3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.
4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.
5. Take out the drained oil and put it in a bowl.
6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.
7. Stir well.
How to eat fish? How to fry fish?
Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly.
Exercise:
Stir-fry in oil pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the skin of the fish is golden, and then there is a fragrance floating out. At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, add a little soy sauce and stir fry a few times, then add water to cook (be careful not to add too much water and the fire should not be too strong). When the soup thickens, add a little green garlic tail. After frying, it can be cooked.
The delicious way of fish chapter 3 the way of steaming fish in the sea
Raw materials: fresh fish, 1 strip, ginger slices, mushrooms 25g, yellow wine, 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.
Exercise:
① Scrape the scales and gills of the fish, and wash the mouth;
(2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then pour sesame oil on them.
How to eat fish 4 sesame oil fish
Ingredients: 200 grams of golden thread fish; Accessories: 6 slices of ginger with skin, 60ml of pure black sesame oil from Ziyuetang, 300ml of water from Ziyuetang.
Exercise:
1, golden thread fish washed with yellow wine, cut into three pieces, washed with ginger and sliced with skin.
2. Pour the black sesame oil into the pot and heat it over medium heat.
3. Add the old ginger and turn to low heat until both sides of the ginger are "wrinkled" and brown but not burnt black.
4. Turn to medium heat and add golden thread fish, fry the fish until the appearance is white, add purple moon soup and moon water, and turn to high heat.
5. Turn to high fire and boil, then turn to low fire and cover for 5 minutes.
Tips:
1, Chinese food and dinner are shared equally, with coix seed and sweet glutinous rice porridge.
2. Fish can also be cooked into fish soup with shredded ginger, Ziyuetang rice wine and proper amount of Ziyuetang black sesame oil.
How to eat fish? Five Cantonese steamed golden thread fish
Materials: 2 golden thread fish; Accessories: ginger, peanut oil, soy sauce, sugar.
Exercise:
1, golden thread fish to the belly, cheeks. Wash it clean. Put two pieces of ginger in the oil pan (to prevent it from sticking to the pan), fry it over high heat until it turns yellow, and then turn it upside down. Fry slowly, it's almost done.
2, plate, ginger sprinkled on the surface.
3. Pour the soy sauce and sprinkle some sugar.
4. Steam in a steamer. I chose a rice cooker to steam. The rice is good, and so is the fish.
The Way of Delicious Fish Chapter 6 Time-honored Fish Stewed Tofu
Ingredients: 750g laoban fish, 250g tofu, proper amount of oil, salt, chrysanthemum 100g, onion, ginger, bean paste and cooking wine.
Exercise:
1, an old fish, washed and chopped into cubes.
2. Boil the water in the pot, blanch the old fish, remove and wash.
3. Cut the tofu into pieces, wash and cut the chrysanthemum, and prepare the onion and ginger.
4. Heat the oil in the pot, add the minced onion and ginger and stir fry, and stir fry the bean paste.
5, add the right amount of water to boil, add cooking wine, salt.
6, add tofu and old fish, boil over high fire, stew over low fire for more than half an hour.
7. Add Artemisia selengensis, turn to high heat, stir fry twice and turn off the heat.
How to eat fish 7 ingredients: bamboo tube fish
Ingredients: ginger slices, pickled peppers, finger peppers and garlic.
Seasoning: peanut oil, chicken powder, rice vinegar, soy sauce and Chili sauce.
Production process:
1. After killing the bamboo tube fish, cut it in half from the abdomen, then cut the fish into conjoined small pieces, put two or three pieces of ginger in a plate and steam it in a steamer;
2. Cut sour pepper and sweet pepper into oblique sections respectively, and cut garlic into minced meat;
3. Put peanut oil in a hot pot, saute ginger and garlic, add a little water to boil, add Chili sauce, soy sauce, rice vinegar and chicken powder, boil it into a thick juice and pour it on the fish pieces.
Delicious nutrition
In addition to containing 19, 5% protein, 5% and 2% fat, there are calcium, phosphorus, iron, B 1, B2 and trace element zinc. Adults need 12- 16 grams of zinc every day, while teenagers need more.
Suitable for people with edema, hepatitis, nephritis, beriberi and weak feet; Suitable for people with spleen and stomach weakness, deficiency of qi and blood, hyperlipidemia, hypercholesterolemia and arteriosclerosis. People with spleen and stomach deficiency and heat should not eat, and those with pruritic dermatosis, internal heat, urticaria and tinea should not eat.
How to eat fish? 8 kinds of materials
Grass carp 1 (about 800g), Lentinus edodes 10, green bamboo shoots 150g, tofu 200g, fresh ginger 50g, onion 1, garlic 10, five sweet peppers each, two tomatoes and 800ml of cooking oil. 5ml of Mujiang seed oil, monosodium glutamate 1/8 tsp, Jiang Mo 1 tsp, minced leek 1 tsp, minced garlic 1 tsp, minced coriander 1 tsp, salt 1g and 2ml of Mujiang seed oil.
working methods
1, clean the fish and cut it into 6-8 sections evenly, or not cut it into conjoined meat.
2. Slice fresh ginger, cut onions into large sections, peel garlic, slice peppers, and cut tomatoes into small pieces. Pour oil into the pot, add onion, ginger and garlic when it is 60% hot, stir-fry until fragrant, then add tomatoes and stir-fry until moisture.
3. Add the sour soup into the pot, add water, and add 5ml of litsea cubeba oil and 20g of sugar. Add fish pieces, bring to a boil, skim off the floating foam, add salt, monosodium glutamate and pepper, and cook for about 5 minutes. Finally, put the mushrooms and green bamboo shoots into the pot and cook for 5 minutes on low heat. You can eat.
4. Making dipping sauce: put Jiang Mo, minced garlic, minced coriander and minced leek into a bowl, add 2ml of ginger oil, paste pepper noodles and salt, scoop a spoonful of cooked sour soup into the bowl, and stir evenly to get dipping sauce. Dip the fish in the table.
5. After removing most of the fish, you can add tofu to cook or rinse other vegetables.
skill
1. Fresh ginger is only available in season. If not, you can use old ginger instead.
2. Red sour soup, litsea nut oil, Chili sauce noodles and other ingredients can be purchased at the seasoning counter or online at large vegetable markets.
The dosage of sour soup and pepper can be slightly adjusted according to your own taste.
How to eat fish article 9 cookbook introduction
I haven't cooked fish with Chinese sauerkraut for a long time, so I bought red peppers to cook fish. I didn't expect to soak all the red peppers in water for a long time, so I'm afraid this pickled pepper won't come out. I bought this sea fish in the market. I don't know its name, but it is a fish with only one thorn. I'm afraid it hurts too much. Try to buy this kind of fish.
material
Marine fish, pickles, soy sauce, salt, oil, onion, ginger.
working methods
1, fish washed and cut into pieces,
2, kimchi,
3. Put the oil in the pan and fry the shredded ginger first.
4. Add the fish and fry it a little.
5. Add kimchi and gently stir-fry the fish.
6, adde fish soaked in wat,
7. Open a big fire and add soy sauce and salt (less)
8. Add some cooking wine
9. After the soup is dried quickly, put it in the pot and sprinkle with onions.
How to eat fish 10 ingredients:
6 bamboos (about 400g)
Seasoning:
Salt, garlic, ginger, pepper, cooking wine, starch, Chili powder, bean paste.
Production method:
1 Wash the bamboo tube fish, ginger and garlic.
2 cut the bamboo tube fish into sections and mince the ginger and garlic.
Marinate the fish with salt, cooking wine and half of minced ginger and garlic for half an hour.
Heat the oil in the pan, fry the fish slices with Chinese sauerkraut on both sides of the pan, and take out the pan for later use.
5 Stir-fry watercress with the remaining oil in the pot, add pepper and the remaining minced ginger and garlic, and mix in half a bowl of water to boil.
6 Add the fried fish pieces and cook until the juice is collected.
How to eat fish 1 1 How to cook spicy and hot fish:
Grass carp 1
Accessories: 300g of soybean sprouts, 200g of celery, 200g of Chinese cabbage and 60g of Pixian bean paste.
Seasoning salt 1 tsp, soy sauce 1 tsp, chicken essence 1/4 tsp, 4 slices of ginger, 8 cloves of garlic, star anise 1, pepper 16, dried pepper 16, cooking wine/.
Steps:
1, ingredients and side dishes are ready;
2. Scales, viscera and gills of grass carp, and black membrane in fish belly;
3. Cut off the fish head and slice the fish close to the bone;
4. Cooking wine 1 tbsp, starch 2 tbsp, salt 1/2 tsp, pickling 10 minutes or so;
5. Put the fish head and fish bones together and marinate them slightly;
6. Put the marinated fish in the pot and fry until the fish slightly changes color and take it out;
7. Put a proper amount of water into the pot. After the fire is boiled, blanch the bean sprouts, celery and cabbage in the pot and take them out after discoloration;
8, another pot, hot pot, pour Pixian bean paste and stir fry;
9. Add 8 dried peppers, 8 cloves of garlic, 4 slices of ginger, 1 slice of star anise, 8 slices of pepper, 8 slices of pepper, stir-fry bean paste, and add clear water;
10. After the water is boiled, add the fish head and bones and cook. After boiling again, add side dishes and fish fillets, and break up the fish fillets with chopsticks;
1 1, add 1 teaspoon of salt, 1 teaspoon of soy sauce, 1/2 teaspoons of sugar, 1/2 teaspoons of white pepper and 1/4 teaspoons of chicken essence for seasoning, and turn off the heat after the fish fillets are cooked and discolored.
12, put the vegetable oil in the pot, the oil surface is slightly smoky, when the oil turns from all sides to the middle, add the remaining dried peppers, prickly ash and chilies, fry them on low heat until fragrant, turn off the heat when the chilies change color slightly, and pour the hot oil on the fish fillets.
How to eat fish? The function of 12
Fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious.
raw material
Main ingredients 1 carp (about 1000g) and 250g pickled cabbage. 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.
manufacturing process
1. Scales, gills, laparotomy, viscera removal and cleaning of carp. Take two fish with a knife, split the fish heads and break the money bones into pieces. Wash sauerkraut and cut into sections.
2. Put the wok on the fire, heat it with a little oil, add pepper, ginger and garlic cloves to stir fry, then add sauerkraut to stir fry, 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 refined salt and hutong noodles for later use.
3. 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 covered with a layer of egg paste.
4. After the soup in the pot is tasty, 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.
How to eat fish 13 spicy hanging fish
Ingredients: hanging fish, red pepper, dried pepper, pepper, garlic, ginger, white sesame, salt, sugar, soy sauce, soy sauce, oyster sauce, cooking wine, vinegar, soup stock.
Exercise:
1. Wash the fish, drain the water, marinate with a little salt, cooking wine and pepper 1 hour, and then dry the water.
2. Heat oil in the pan, fry the fish until cooked, cool slightly, then fry until it is completely crisp, remove the golden surface and drain the oil.
3. Stir-fry Zanthoxylum bungeanum and dried capsicum with low fire, take out, add minced garlic, Jiang Mo and red capsicum, stir-fry, pour in the prepared sauce and broth, and bring to a boil with high fire. Add the previously fried pepper and dried pepper until the sauce thickens.
4. Add a little oyster sauce and fried hanging fish, stir fry quickly, evenly coat with sauce, sprinkle with white sesame seeds and sesame oil and serve.
Delicious method of fish 14 fried small yellow croaker
Ingredients: 6 small yellow croaker, flour 1 teaspoon, corn starch 1 teaspoon, baking powder 3g, oil 3g, salt 1 teaspoon, ginger 3g, cooking wine 1 teaspoon, water 60ml and onion 3g.
Exercise:
1. Wash the small yellow croaker, cut off the head, wash and drain, clean the fish with 1 teaspoon salt and 1 teaspoon cooking wine, and marinate with ginger slices and scallion for more than half an hour.
2. Crispy fried paste: put 1 tbsp flour, 1 tbsp corn starch and a pinch of baking powder (about 1 ~ 2g) in a bowl, and add about 60ml water while stirring until there are no flour particles.
3. Dry the surface moisture of pickled small yellow croaker with kitchen paper towels, put it into crispy fried paste, and wrap the batter evenly on both sides.
4. Pour more oil into a small pot, heat it to 70% to 80%, put the small yellow croaker wrapped in batter into the pot, fry it for about 1 min, take it out, and fry it for about 20 seconds until the fish surface is golden yellow, and suck off the excess oil on the surface.