Fish home cooking recipes, food is our favorite, as we all know, there are many kinds of food, and according to different regions, the same food also has different practices and tastes. The following is a compilation of fish home cooking recipes.

Fish home cooking cookbook 1 1, fish with saliva

raw material

One silver carp, two tablespoons of starch, about half a dozen fried peanuts, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, five chives, two tablespoons of lobster sauce, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of white sugar, one or two red peppers, two tablespoons of pepper oil, appropriate amounts of salt and monosodium glutamate, and one tablespoon of sesame oil.

working methods

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.

2. Fish in white sauce

raw material

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

working methods

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Burn a lot of oil and add some dried red pepper and pepper (according to personal taste). When the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

5. Boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.

3. Fried fish

raw material

African crucian carp, green garlic, ginger slices, garlic. Wash the fish, and add two garlic in the belly of the fish (the garlic should be patted open).

working methods

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.

Step 4 steam fish in the sea

raw material

Fresh fish 1, ginger slices 25g, mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

working methods

1, scrape the scales and gills of the fish and wash them orally;

2. Put the fish in a dish, add the 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 the mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.

5.four treasures cod

raw material

Small cod, edamame, mushrooms, winter bamboo shoots, cooked corn kernels, salt, white sugar, oyster sauce, soy sauce, pickled pepper powder, cooking wine, onion, ginger and garlic powder, water starch and a little egg white.

working methods

1. Clean the cod, throw it away, remove the bones and take it out.

2. Cut the fish into 1 cm square grains.

3, fish with cooking wine, soy sauce, egg white and starch sizing, curing 10 minutes.

4. Heat the oil in a wok, add the fish pieces, and fry them on medium heat. When frying, gently break up the fish pieces with chopsticks to avoid adhesion.

5, fry until the fish is golden and cooked, remove and drain for later use.

6. Cut mushrooms and winter bamboo shoots into grains the same size as fish.

7. Pour water into the pot and bring it to a boil. Cook mushrooms, winter bamboo shoots, corn kernels and soybean kernels in water.

8. Pour the oil into the wok, add the onion, ginger, minced garlic and pickled pepper and stir fry.

9. Pour a little water of roasted mushrooms, then add sugar, soy sauce, oyster sauce and salt and mix well.

10, thicken the soup with water starch.

1 1. Pour in roasted new mushrooms, corn kernels, winter bamboo shoots and soybean kernels.

12, then pour in the fried diced fish and stir quickly and evenly. Tip: The ingredients can be freely changed according to your own preferences, and the amount of seasoning can also be added according to your own tastes.

6. Sweet and sour fish

raw material

Fish 1, cooking oil, tomato sauce, cooking wine, salt, monosodium glutamate, pepper, white vinegar, sugar and salt.

working methods

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), and then rinse with water, and the fish will still maintain its original flavor. Drain and fry in oil pan until crisp.

2, the amount of oil is relatively large, otherwise the fish is easy to fry. Then pour tomato sauce and white vinegar on the fried fish, add a little salt to the sugar and thicken the juice.

3. A sweet and red sweet and sour fish can be served. The taste characteristics of sweet and sour fish are sweet and sour, light fish flavor, strong hook juice flavor, and no longer have the original flavor of fish.

note:

Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. To cook sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so don't pay too much attention to swordsmanship.

7. Braised fish

raw material

Fish 1, cooking oil, a little soy sauce, a little vinegar, minced onion and ginger.

working methods

1, kill the slaughtered fish with a flower knife.

2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil. Add onion and ginger and stir-fry until fragrant.

3. Then season the broth (chicken bone soup or ribs soup) in the pot, and then add soy sauce.

4. When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.

5. The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

note:

There are many kinds of fish that can be used to braise in soy sauce, such as carp, grass carp, crucian carp and tilapia.

Braised fish is tender, smooth and fragrant, suitable for any crowd.

8. Fish with Chinese sauerkraut

raw material

1 fish, a little salt, a little monosodium glutamate, 50g corn starch, 200g sauerkraut, cooking oil, ginger and garlic.

working methods

1, clean the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in supermarkets).

2, put a small amount of oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut, and then add broth. Boil the sauerkraut for two minutes, adjust the taste, and then cook the fish in the pot for two minutes.

note:

Friends who like Sichuan food can also put some peppers in it.

9. Pepper slices

raw material

Fish (herring, grass carp, carp, talented fish), Flammulina velutipes (sliced green bamboo shoots), dried peppers and prickly ash.

working methods

1. Marinate fish fillets: Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, and marinate for 15-30 minutes.

2. Make the base material: blanch the Flammulina velutipes (green bamboo shoots), take them out and put them in a soup bowl (fish-sized basin).

3, hot fish fillets: add clear soup, add salt, shredded ginger, chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine-ripe lotus seed soup is put into a soup bowl, and Flammulina velutipes (green bamboo shoots) is added.

4. Seasoning: put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times (you can't drag it, otherwise the dried pepper will turn black and the color will be bad), then add the pepper, stir fry a few times (you can't drag it, otherwise the pepper will easily become bitter and tasteless).

5, from the pot: pour the seasoning into the fish fillets. Serve.

10, scallion fish

raw material

A bass, about a catty, can be washed and peeled; Peel ginger and cut it into several pieces; Onions, finely cut, half a small dish; Soy sauce, yellow wine, vinegar, soy sauce, refined salt, monosodium glutamate.

working methods

1. First, steam the bass with several parallel cuts, not too deep. Turn it over and spread the rice wine, salt and monosodium glutamate evenly on the fish. Put ginger in the opening of the fish, let it lie flat on the plate and steam it in the pot. Don't have too much water in the pot, about 20-30 minutes.

2. Come on; The fish's eyes are almost steamed when they pop out. At this time, there will be some juice on the plate, pour out some, sprinkle with onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat the oil, and the oil and gas will rise and pour the oil evenly on the fish.

1 1, sweet and sour crispy fish

raw material

1000g fresh fish, 70g vegetable oil, 45ml soy sauce, 20ml cooking wine, 50ml vinegar, 2.5g pepper, 6g salt, 2g monosodium glutamate, 100g sugar, 10g chopped green onion, 5g ginger rice, 15g garlic paste and 6544 starch.

working methods

1. Remove scales and gills from the fish, wash them, beat them into peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger and pat them evenly with water starch.

2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80%, fry the fish again until crisp, and put it on a plate.

3. Leave the bottom oil in the pot and add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. After the juice is boiled, thicken it, pour it into the boiled oil, and pour the juice evenly over the fish.

12, fish head with chopped pepper

raw material

Fresh fat fish head (also known as male fish and bighead carp), chopped pepper, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish and soy sauce, and soy sauce.

working methods

1. Cut the fish head open, remove the gills, wash it, drain the water and put it on a plate.

2. Spread the chopped pepper evenly on the surface of the fish head (depending on the taste).

3. Add ginger, salt (a little, because there is a lot of salt in chopped pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a little water.

4. Put the fish dish in a cold steamer (avoiding high pressure and hot pot), and steam it for 8- 10 minutes after high steaming.

5. Pour a tablespoon of soy sauce from the pot and decorate it with shallots.

13, hotpot fish

raw material

1 fresh grass carp (about1.500g) or silver carp (2000g), 300g of hot pot bottom material, 200g of Pixian watercress, 250g of pickled pepper powder, pickled ginger1.50g, and dried Chili Festival/kloc-. 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g, 20g of white wine, proper amount of salt, 8g of white sugar, 0g of cooking wine100g (or half a bottle of beer), 60g of dried fine bean powder and 800g of salad oil.

working methods

1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.

2. Put the pot on the fire, pour in the oil and heat it to 60%. Stir-fry garlic slices and peppers first, then stir-fry Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger, and then put fish bones and fillets into the pot respectively;

After the surface of fish fillets is solidified, add 1500g clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into chafing dish basin, and finally sprinkle with crispy soybeans to serve. The fish is soaked in a dry oil plate. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.

14, sweet and sour mandarin fish

raw material

200 grams of mandarin fish; 2 grams of cooking wine; Pine nuts10g; A little pepper; 10g tomato sauce; 500 grams of vegetable oil; Wet starch 40g (actual dosage 50g); Appropriate amount of salt; Vinegar 15g.

working methods

1. Siniperca chuatsi scales, gills, fins and internal organs, turns around the leather coat, washes it, cuts off the fish head, spreads it out and pats it flat. Cut the fishbone off the fish's back with a knife (don't cut the fish's belly), and leave a spine about 1 rain at the tail. After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.

3. After the wok is on fire, pour in vegetable oil and heat the oil to 70% heat. Dip the mandarin fish in a little starch and fry it in the oil pan for a few minutes, then dip the fish head in starch and fry it in the oil pan until golden brown. Take it out, put the side with the flower knife up in the fish pot and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl.

5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, push well, pour on the fish and sprinkle with pine nuts.

15, beer fish

raw material

Live fish (tender meat is better), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.

working methods

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2, sit in a pot and ignite, pour oil and heat it, then add fish and fry it;

3. Then light the fire in the pot, pour the oil, add the fried fish, add the onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and simmer for 5 minutes. After boiling, add tomatoes and sesame oil.

16, Yuanyang Yuzao

raw material

200g clean fish, cucumber 100g, cooking wine 10g, refined salt 1g, 3 egg whites, 20g dry corn flour, a little flour, a little monascus powder and 500g peanut oil.

working methods

1. Cut the washed fish into thin slices with a thickness of 3 minutes, cut into rectangular strips with a length of 1 inch and a width of 3 minutes, put them in a bowl, add a little cooking wine and refined salt, and marinate for about 5 minutes. Cut the cucumber into small pieces.

2. Put the egg white in the dish and lift it with chopsticks, which looks like white foam. Then, add corn flour, mix well into Korean flour, put it into two bowls, add red rice flour into one bowl, and mix well to turn red.

3. Sit in a wok, inject 500 grams of peanut oil and heat it to 40% heat. First, dip the fish sticks in a layer of flour, and then divide them into two parts: one part is wrapped in Korean batter, cooked in a wok, taken out by warm frying, and oil control; The other fish stick was wrapped in Korean sauce containing red yeast rice powder, put into a sake pot and fried in warm oil, and the oil was taken out.

4. Put cucumber slices in the middle of the disc in the shape of fish spine, and put red and white fish strips on both sides, that is, the shapes of mandarin ducks, fish and dates.

Fish home cooking recipe 2 1, the corresponding method of each fish.

(1) barbecue

Fish with more fat are suitable for barbecue, such as eel and saury, which can produce unique aroma and flavor. You can dry the fish skin in a ventilated place before roasting, so it will be easier to roast again. Pay attention to the heat when grilled fish, and try not to burn it. Squeeze a little lemon juice on the fish when eating, it will taste better.

(2) braise in soy sauce

Most fish can be braised in brown sauce, which is suitable for both fishy and light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after stewing.

(3) Slow stew

Monopterus albus, snakehead, crucian carp, cod, etc. It tastes delicious, and the meat is firm, which is suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so it is safer to stew. When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also complementary to amino acids, and vitamin D in fish can promote the absorption of calcium in tofu.

(4) make soup

Delicious fish soup is the most expensive, and the fish used to make soup include large yellow croaker, mandarin fish and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients. It's best to fry crucian carp in oil before making soup, otherwise the skin will break easily. In addition, you can add some white radish to taste.

(5) steaming

High-end fish are most suitable for steaming, such as mandarin fish, shad and perch. This kind of fish is delicious and tender. Steaming can keep the original flavor of fish. Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot first, and then put the fish in the pot.

(6) frying

Many fish are fried during cooking pretreatment, such as braising in soy sauce and making soup. Before frying fish, you can put a thin layer of salt on the fish, marinate the small fish for 5 minutes, and marinate the big fish for 10 minutes, so that the skin will not be broken when frying again. In addition, wiping the bottom of the pot with ginger after the pot is hot and releasing the fish after the oil is hot can also prevent the skin from breaking or falling off when frying the fish.

(7) Raw food

It is best to choose marine fish for raw food, because there are generally fewer parasites. However, not all marine fish can be eaten raw. It is best to choose tuna, red snapper and salmon, which are characterized by good color, fragrance and taste. You can dip mustard and soy sauce when eating. Need to be reminded that raw fish must be fresh and safe.

2. Tips for cooking fish

Steamed fish in boiling water. When steaming fish, boil the water in the pot first, then steam the fish, and avoid steaming with cold water. Because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. It is best to sprinkle some chicken oil or lard on the fish before steaming, which can make the fish more tender. It can also be sealed with plastic wrap to prevent the loss of fresh flavor of fish or to dilute the taste of fish with boiling water.

Remove the fishy smell and release Jiang Mo. When cooking fish, some people like to put ginger and fish in the pot, thinking that this can remove the fishy smell. Actually, it is not. Putting ginger too early will make fish leach out of protein, which will hinder the deodorizing effect of ginger. You can cook the fish in a pot for a while, and then put the ginger after the protein is solidified; When frying, you can also cook a small amount of vinegar and cooking wine, which can remove fishy smell to relieve boredom and increase fragrance. If it still smells like fish, it is very effective to sprinkle some minced garlic before cooking, especially when cooking fish that has been frozen for a long time.

Anti-sticking pan for frying fish. You can put oil in a hot pot and sprinkle some salt, or you can clean the pot and wipe it with ginger. You can also heat the pan to a higher oil temperature and then add the fish. When the fish encounters high oil temperature, the skin will immediately harden and not stick to the pan, and then fry the fish thoroughly with a small torch.

Cook fish to prevent meat from breaking. Before cooking braised fish, fry or fry the fish thoroughly in the pot, which has a large amount of oil and high oil temperature. When cooking fish, don't have too much soup. Generally, water is no match for fish. Do not turn the fish over. In the cooking process, pour the soup on the fish with a spoon, so that even if the fish is delicious, it can keep its original shape.

Boil frozen fish with milk. When cooking fish in the refrigerator for a long time, you can put some fresh milk in the soup to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is best to thaw it naturally, or it can be thawed in a container with a little salt. The purpose is that protein in frozen fish will solidify slowly when it meets salt, so as to prevent liquid from losing and losing nutrition.

3. How to deodorize fish?

1 Wash the minced fish twice with warm water. But be sure to remember that it is warm water and never use hot water.

Soak the fish in a pot, then add pepper, fennel and ginger to the water. You can choose to pour a little vinegar or cooking wine to eliminate the odor.

Chop off the fish head with a knife, and you can see a meat similar to a rope head from the cross section. You can pull out the thread by hand, which can reduce the fishy smell of the fish.

When washing fish, be sure to clean the internal organs of the fish, which will remove a lot of fishy smell.

7 red wine deodorization method: first cut the fish open and marinate it with red wine. Tannin and aroma in wine can remove fishy smell.

8 orange peel deodorization method: when cooking fish, put a little orange peel to deodorize.

9 milk deodorization method: when stewing fish, put milk in the pot, which can not only remove the fishy smell, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while, which can remove the fishy smell and increase the umami flavor.

How to make fish tofu delicious?

Ingredients: fish 30g, yam 20g, corn starch 10g, egg white 1, half lemon.

Exercise:

Step 1

Perch absorbs the surface moisture with kitchen paper, holds the fish tail in one hand, and then scrapes it to the other end with a knife. By scraping the meat repeatedly, the fish is scraped off and the skin is removed. It's best to scrape surimi with a smaller knife. The broadsword is inconvenient to use, and it is easy to scrape the fishbone in. Second step

Carefully touch the planed minced fish with your hands to check whether there are missing fishbones in it, so as not to hurt your baby when eating. The bass here had better choose the belly of the fish, so it will be much more convenient to sting. Usually give the baby fish. Try to choose fish with less bones and tender meat, such as cod, salmon, grass carp and bighead carp.

Processed minced fish, continue to chop with a knife until it becomes fine.

Third step

Lemon slices.

Cover the surface of perch mud with lemon slices and marinate for 15 minutes to remove the fishy smell. Lemon helps to remove the fishy smell of fish. If there is no lemon, you can also use shredded ginger to remove the fishy smell, and choose it when making fish balls.

Fourth step

Wash yam, peel it and cut it into small pieces. Steam 15 minutes until the yam is completely cooked.

Put the steamed yam into a bowl and mash it.

Step five

Continue to add corn starch and egg white. Egg whites can make meat more tender and smooth. If the baby is allergic to egg white, you can add appropriate amount of water and stir until it is sticky and not easy to fall off.

Prepare a square mold, brush a thin layer of oil on the bottom and around it, and spread silicone oil paper on the bottom to facilitate demoulding.

Step 6

Pour the fish paste, compact it with a small spoon and smooth it, preferably.

Cover with a layer of high-temperature resistant plastic wrap or inverted flat plate to prevent the influence of water vapor. Punch holes evenly around the plastic wrap with a toothpick.

Step 7

Put cold water on the pot and steam over high fire 15 minutes.

After a little cooling, the mold is reversed and demoulded, and divided into small pieces with a knife. This is the finished fish tofu. In fact, it can be cut into small pieces for the baby to eat.

Step 8

Brush the pan with a little oil and add fish tofu. Fry until one side is slightly yellow, turn it over with chopsticks, continue to fry until both sides are slightly yellow, and take out the pot.

You can make a little more at a time, seal and freeze for 5-7 days, and eat as soon as possible.

Step 9

When preparing complementary food for your baby, cook a vegetable noodle or a vegetable rice porridge, then add fish and tofu to make a nutritious meal!