First course: boiled fish
Usually, I often eat in restaurants. In fact, it is not difficult to cook at home, and the degree of spicy can be mastered by yourself. It's not too spicy, it's fresh, and children can eat it. The oil used at home is not as much as that used outside, but it is cleaner and healthier, but the ingredients and fish are much more than that used outside!
Material: one grass carp,
Side dishes: bean sprouts, mushrooms and Chinese cabbage.
Seasoning: cooking wine, soy sauce, salt, sugar, Pixian watercress, pepper, dried pepper, garlic cloves, onion, ginger, coriander, starch, egg white, star anise, cinnamon, fragrant leaves and passion fruit.
First of all, cut the fillets quickly, and the board should not be too slippery. It is not difficult to master these two points.
Exercise:
1, clean and drain the boneless fish fillets. It is easy to sell fishmongers to help. )
2. Wash and drain fish bones and fish heads and place them separately.
3. Put an egg white, starch, cooking wine and salt into the fish fillet and marinate for ten minutes. Fish heads and bones are also marinated with cooking wine and salt to remove fishy smell.
4. Beat the ginger, cut the onion into sections, peel the garlic cloves and pat them flat with a knife, and reserve pepper, dried pepper, star anise, cinnamon, passion fruit and fragrant leaves.
5, the side dishes of soybean sprouts and cabbage are fried until broken.
6. Put a proper amount of oil in the pot, turn to low heat, add pepper, dried pepper, star anise, cinnamon, passion fruit and fragrant leaves, stir-fry until fragrant, take out, and saute shallots and garlic cloves.
7-8. Stir-fry Pixian watercress, add a little flavor and sugar to make it fresh.
9. Put it in boiling water, taste the salt and add a little salt.
10, first add fish heads, bones and mushrooms and cook for three to five minutes, then add fish fillets and turn off the heat until they turn white.
1 1-2. After boiling, pour it into a bowl filled with cooked vegetables, then add minced garlic, put a little fire in another pot and slowly stir-fry peppers and peppers, and then pour hot oil into the boiled fish.
Deer reminder
1, the process of frying pepper and drying chili pepper must be a small fire, and the fire is bitter.
2. Vegetables can be prepared according to your own preferences.
Second course: Steamed bass.
But eating too many dishes with heavy taste is not only harmful to the body, but also weakens the taste over time. Everything, after experiencing "wind and rain", is the right way to return to nature. For example: steaming! Although simple, it is the best courtesy for food. This steamed bass really lost its eyebrows!
The method is simple, but it should be delicious. First, the fish should be fresh enough! Open your cheeks when you buy it. The bright red color is natural and fresh, the fish is intact outside and blue all over. Good fish is right. Let the store help you clean it if you buy it. Remind the seller that it must be smaller when opening it, so that it can look good when going home.
700g sea bass, three slices of ginger, 1 green and red millet pepper, steamed fish soy sauce, cooking wine and a little salt.
Scale the fish, cut off the head and tail (for head use) and cut off the fins. Then take out the viscera of the fish belly from the incision in the head, wash and drain. When you buy fish, you can ask the store to scrape off the scales. Starting from the head, cut off the belly of the fish with a knife, but don't cut off the belly of the fish, not too thick, until it reaches the tail, coat the front and back with fine salt, add ginger slices, pour wine and white pepper on the incision, and simply massage the fish. Marinate for 20 minutes after massage. Most of the fishy smell of pickled fish has been removed! It's a little delicious, too.
Put enough water in the steamer, put the meat in the steamer and put the fish directly, so that the excess soup will be filtered out when steaming. This step is crucial. Steamed fish soup smells like fish and must be discarded. This is the secret of steamed fish delicious!
Put it in a steamer and set it for 8 minutes. After steaming, stew for a minute or two, open the lid and plate. Pour in a tablespoon of steamed soy sauce, stir-fry the peppers with cooking oil, remove the peppers, and pour the hot oil on the fish. Time must be controlled, it will not taste good when you are old. Finally, the steamed soybean oil and hot flower oil can't be preserved, and then baked when it tastes delicious.
Deer reminder
1, selected perch, the color of the fish body is cyan, the scales are shiny and translucent, and the gills are bright red.
2, steamed fish heat is very important for 8 minutes, the time is short, the fish is not ripe, and the fish will be old after a long time, so it is necessary to control the time and stew it for a minute or two after steaming, so as to ensure that the fish is cooked and not old.
Steamed fish, the soup on the plate was poured out. I used this steamer, and the fish soup was discharged into a glass plate. This step is very important. The fishy smell of fish is in this soup, so the soup is not so fishy when poured out.
4. Add steamed fish soy sauce to the steamed fish and pour in a spoonful of Chili oil. It's delicious!
The third way: Braised pomfret
Ingredients: one pomfret.
Seasoning: onion, ginger and garlic, red pepper, one star anise and a little pork belly.
Take a spoonful of soy sauce, a teaspoon of vinegar, a piece of sugar barbecued, and a proper amount of water.
1. After eviscerating, wash pomfret with clean water, cut two or three knives diagonally on both sides of the fish, and use kitchen paper towels to absorb excess water from the fish.
2. Slice garlic, pepper, onion, onion and ginger. Prepare an octagonal diced pork belly.
3. Wash the pan and don't touch it. Heat the oil, put the pomfret in the pan, fry it on low heat until both sides are golden, and then drain the oil.
4. Leave a little base oil in the pot and stir-fry the pork belly until the meat turns white.
5. Saute shallots, ginger, garlic slices and star anise. Add soy sauce, cooking wine, sugar, a little vinegar and a little water to boil.
6-7. Add pomfret, bring to a boil, then turn to low heat and cook until the soup becomes thick.
Deer reminder
1, the method of selecting chilled fish, with bright eyes and clear and transparent fish body, is a sign of freshness. The method of selecting chilled fish with bright eyes and clear and transparent fish body is a sign of freshness.
2, add pork belly to burn together, the fish is more delicious.
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