Taste: Sour and salty technology: Braised crispy fish in vinegar. Ingredients: 300g crucian carp.
Seasoning: 3g of salt, 3g of vinegar 15g, 75g of vegetable oil, 5g of pepper 1g, 5g of onion, 5g of garlic (white skin), 5g of ginger, 3g of sugar and 0g of soy sauce 10g teach you how to cook vinegar crispy fish, and how to cook vinegar crispy fish is delicious.
2. The pot is on fire. When it is hot, pour in the vegetable oil. When the oil is 70% hot, add crucian carp, fry and take it out, and control the oil until it is dry;
3. Leave a little oil in the pot, add sugar, vinegar, onion, Jiang Mo and minced garlic, and stir-fry until fragrant;
4. Add clear soup, soy sauce, pepper and salt to cook;
5. After boiling, add the crucian carp, cover the pot and stew for 1 hour until the bones are crisp. Tips for making crispy fish braised in vinegar: This product has a frying process and needs about 500 grams of vegetable oil.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish. The practice of fish with scallion oil introduces the cuisine and its functions in detail: private cuisine, diuretic diet, nourishing diet, spleen-invigorating and appetizing diet, and breastfeeding diet.
Taste: onion flavor technology: crispy fish stewed with onion making material: main ingredient: crucian carp 500g.
Seasoning: 100g pickled pepper, 25g sesame oil, 25g rock sugar, 400g onion, 50g yellow wine, 50g soy sauce, 1g monosodium glutamate, 10g ginger and 50g vegetable oil. Fish with scallion oil is characterized by tender and crisp meat and fresh and fragrant scallion oil. Teach you how to cook onion crispy fish, and how to cook onion crispy fish is delicious. 1. First, remove scales, gills and viscera from crucian carp, wash it, dry it, and then sprinkle a small amount of yellow wine, refined salt and onion for later use.
2. Pedicel and seed the soaked red pepper. Heat the wok, put the oil to 80% heat, fry until light yellow, and take it out for later use.
3. Re-ignite the wok, add oil to 50% heat, add onion and ginger and stir fry, then add soy sauce, yellow wine, fermented glutinous rice juice, rock sugar and fresh soup.
4. Pick up half of the fried onion ginger and stir fry it, then put the fried fish into the pot neatly, pour the picked half of the onion ginger and seasoning on the fish noodles, stir fry until the soup is dry, the fish is tender and the juice is sticky, then sprinkle with monosodium glutamate and sesame oil and take it out of the pot. Tips for making scallion fish: 50 grams of vegetable oil in raw materials is the actual dosage. Because of the frying process, it is necessary to prepare about 300 grams of vegetable oil.
Tips-Health Tips:
Spleen and dampness, appetite and dampness.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
The practice of spiced crispy fish introduces the cuisine and its efficacy in detail: Beijing cuisine tonic health care recipe postpartum conditioning recipe spleen appetizing recipe nephritis recipe.
Taste: spiced craft: spiced fried crispy fish. Ingredients: 500g crucian carp.
Accessories: 250g of scallion.
Seasoning: 50g of ginger, 50g of garlic (white skin), 2g of cinnamon, 2g of fennel powder, 3g of cooking wine, 75g of soy sauce, 75g of vinegar, 75g of sesame oil and 0/00g of sugar/kloc. The characteristics of spiced crispy fish are: crisp bones and fragrant meat, thick brine and frozen, salty and sweet, fat and tender. Teach you how to cook spiced crispy fish, and how to cook spiced crispy fish is delicious 1. Scraping and washing crucian carp;
2. Wash the green onions and cut them into sections; Wash and slice ginger and garlic for later use;
3. Lay a bamboo mat on the bottom of the pot, first place the crucian carp on the bamboo mat and arrange it neatly (head facing outwards, belly facing upwards, side), evenly lay a layer of seasoning on the fish, then lay a layer of fish and seasoning, and so on until the fish and seasoning are ready;
4. Add rice wine, soy sauce, rice vinegar, sugar and fresh soup, then cover it and seal it as much as possible;
5. After the fire boils, switch to low fire for five hours;
6. After the fish bones are crisp and rotten, sprinkle with sesame oil, thicken the marinade with high fire, then turn off the fire, and carefully take it out and put it on the plate after freezing.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
The practice of sweet and sour crisp fish introduces the cuisine and its efficacy in detail: Zhejiang cuisine tonifying qi prescription delaying aging, malnutrition prescription and anemia prescription
Taste: sweet and sour technology: fried sweet and sour crispy fish. Material: main ingredient: Spanish mackerel 700g.
Seasoning: ginger juice 100g, spiced powder 2g, yellow wine 25g, sugar 75g, soy sauce 30g, vinegar 100g, rapeseed oil 125g. Features: This dish is yellowish brown, crisp outside Marie Laure Gigon, fresh and dry, slightly sweet and sour. I will teach you how to cook sweet and sour crispy fish. Dig out gills and viscera, wash them with clear water, cut off the head and tail, cut them into pieces with a thickness of 0.7 cm, put them in a bowl, mix well with yellow wine, ginger juice and soy sauce, marinate for 5 minutes, take them out, spread them on a bamboo curtain and drain them for later use;
2. Put the wok on the fire, boil the vegetable oil until it is 70% hot, put the fish fillets into the oil pan one by one, fry until brown, and take them out with a colander;
3. Pour the oil in the original wok, add vinegar and sugar, add the fish fillets on medium heat until the sugar melts, lift the wok and turn it over a few times, then pour in the cooked vegetable oil, put it on a plate and sprinkle with spiced powder. The method of crisp fish in tomato sauce introduces the cuisine and its effect in detail: Hunan cuisine spleen-strengthening appetizing recipe malnutrition recipe
Taste: Sweet and salty technology: Fried crispy fish with tomato sauce. Material: main ingredients: carp 1500g.
Seasoning: vegetable oil 100g, cooking wine 50g, salt 100g, sugar 100g, vinegar 50g, sesame oil 25g, tomato juice 150g, onion 15g and ginger 15g. The characteristics of crispy fish in tomato sauce are as follows: teach you how to make crispy fish in tomato sauce, and how to make crispy fish in tomato sauce is delicious. 1. Remove the scales, gills, fins and internal organs of the fish, cut them into two pieces from the spine, then obliquely cut them into tile-shaped pieces, sprinkle with materials and marinate for about half an hour; Cut onion and ginger into powder.
2. After the oil is boiled, put the fish into the oil pan piece by piece, fry until crisp and golden, and pour it into the colander to drain the oil.
3. Leave a little oil in the pan, stir-fry in Jiang Mo, then add tomato juice, sugar, vinegar and chopped green onion, then pour in the fried fish pieces, collect the juice and put it on a plate to cool.
4. When eating, cut it into strips and put it on a plate, then drizzle with sesame oil. Tips for making crispy fish with tomato sauce: Because of the frying process, it is necessary to prepare about 1000 grams of vegetable oil.
Pie-food phase grams:
Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer. The method of frying crisp fish introduces the cuisines and their effects in detail: Hubei cuisine edema prescription, Jianpi appetizing prescription and malnutrition prescription.
Taste: salty. Technology: Fried crispy fish. Material: Ingredients: 800g herring.
Accessories: Olay tablet 10g, egg 10g, auricularia auricula (water-soaked) 25g, and wheat flour 35g.
Seasoning: salt 4g, soy sauce 20g, sugar 8g, yellow rice wine 15g, ginger 10g, monosodium glutamate 3g, pepper 2g, shallot 10g, vegetable oil 100g and vinegar 8g. Features of Fried Crisp Fish: This dish is Huang Liang in color, crispy and tender, and juicy. Teach you how to fry crispy fish and how to cook crispy fish. 1. Slaughter and clean the herring, cut its meat into strips with a length of 6.5 cm, a width of 1.5 cm and a thickness of 1.5 cm, wash and drain the water, and put it in a plate;
2. Marinate the fish with refined salt and yellow wine for 5 minutes;
3. Beat the eggs into a bowl, add flour and starch, and stir to form a complete egg paste;
4. Pour the pickled fish pieces into the egg paste, paste it and size it;
5. Wash the auricularia auricula to remove impurities;
6. Soak magnolia slices in water, wash and slice;
7. Pour vegetable oil into the wok and put it on the fire until it is 70% hot. Fry the fish piece by piece until crispy outside and tender inside. When the color is golden, take it out and put it neatly in a bowl;
8. Mix chicken soup 100 ml, soy sauce, sugar, monosodium glutamate, onion and ginger into a marinade;
9. Pour the marinade into the fried fish bowl, steam it in a cage for half an hour, take it out, turn it over and plate it;
10. Heat the base oil in a wok, add onion, ginger, auricularia auricula and Flos Magnoliae slices, stir-fry until cooked, add 100 ml chicken soup, pour the steamed fish juice into the wok, add sugar, soy sauce and vinegar, and cook together;
1 1. After boiling, thicken with wet starch. When the juice thickens, pour in sesame oil, then pour it on the fish and sprinkle with pepper. Tips for making fried crispy fish: 1. The curing time of fish pieces can be controlled according to the size of fish pieces, and the taste is better;
2. After steaming out of the cage, you can stop for a while and use bamboo pieces to relax around the edge of the bowl to avoid scalding and deformation when turning;
3. The fish pieces should be fried until the color is yellow, crisp and tender, and the marinade should be bright and thick when it is burned back, and the fish pieces should be poured evenly to make the taste fresh, tender and smooth;
4. Because of the frying process, it is necessary to prepare1000g of vegetable oil.
Pie-food phase grams:
Herring: Herring should avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.