raw material
200g of clean fish, 3g of coriander, 5g of shredded onion, 30g of peanut oil, 50g of egg liquid, 50g of starch, 3g of refined salt, 2g of monosodium glutamate, 0.5g of pepper powder in cooking wine 15, 7ml of rice vinegar, 50g of grape segments, ginger slices, garlic cloves, 5g of sesame oil and 50g of broth.
working methods
1. Replace the washed fish with domino pieces, put them in a large bowl and add cooking wine, monosodium glutamate, salt and sesame oil to taste.
2. Add starch to the egg liquid to make an egg paste. Mix the fish pieces into the egg paste.
3. Stir-fry the spoon with high fire, inject peanut oil and burn it to 70%, add the fish pieces and stir-fry until slightly yellow, and control the oil.
4. When the spoon is on fire, add broth, cooking wine, salt, monosodium glutamate and pepper to boil, add fish pieces, onions, ginger and garlic, then boil and simmer for 10 minute. Remove onion, ginger and garlic, pour vinegar and sesame oil into a large soup bowl, and sprinkle with shredded onion and coriander.
trait
White, salty, sour, fresh soup, tender fish.
Practice of braising fish pieces in brown sauce
Ingredients: a carp Ingredients: ginger, garlic, onion, cooking wine, aniseed, soy sauce, sugar, refined salt and pepper.
Exercise:
1, clean cut carp, marinate with cooking wine and soy sauce in advance 1 hour.
2. Heat the oil in the pot, fry the fish pieces, take out the oil control, dump the excess oil in the pot, pour the fish pieces into the pot, add water and the above ingredients, and the water will not pass through the fish pieces. Stew for five minutes and reduce the heat until the soup is almost collected.
Specific method of braising fish pieces in brown sauce
Raw materials to be prepared: 750g silver carp (or other fresh fish).
Seasonings to be prepared: peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, balsamic vinegar, starch, broth, bean paste, pepper, onion, shredded ginger and garlic slices.
Exercise:
(1) Slaughter the fish, wash it and cut it into pieces.
(2) After the wok is heated with oil, add onion, ginger, garlic and bean paste to stir-fry for fragrance, then stir-fry the fish pieces several times, add soy sauce, cooking wine, white sugar and broth, cook until it is 80% mature, thicken, cook some vinegar, and put monosodium glutamate into the pot and basin.
Features: reddish in color, salty and fragrant in taste.
New year's fish block method
Ingredients: 750g fish head, 500g tender tofu.
Ingredients: 3 red peppers, 1 00g green garlic stalks and1slice ginger.
Seasoning: 300 ml peanut oil (actual dosage 100 ml), white wine, bean paste, light soy sauce, fresh soy sauce, sugar, salt and corn flour.
Exercise:
1. Wash the fish head and cut it into large pieces, cut the tofu into large pieces, wash the red pepper and pat it with a knife and cut it into sections, wash the green garlic stalks and cut them into sections, and peel and slice the ginger.
2. Pour peanut oil into the pot, heat it to medium-high temperature, add tofu blocks, fry until the skin is brown and hard, and take it out for later use.
3. Leave about 75 ml of oil in the pot, reheat, add fish pieces, fry until both sides are brown, pour in white wine and fry slightly. Add bean paste and soy sauce, add some sugar to the sweet one, and stir-fry until delicious.
4. Put the fried tofu blocks into the pot and fry them together. Add red pepper, green garlic stalks and ginger slices, add salt and mix well. Stew for 5 minutes in water, and thicken the water starch.
Features: The fish pieces are delicious, and the tofu is tender, especially delicious. Fish and tofu are rich in minerals, vitamins and other nutrients, which are delicious and nutritious. I am very happy because there are fish pieces. I enjoy both my breath and my heart.
Fried garlic and fragrant fish pieces
Cantonese menu
Main fish
Practice bombing
Crispy taste
Cai Cheng hot dishes
raw material
750 grams of fish
condiment
20g of garlic juice, 50g of pastry powder, 4g of monosodium glutamate, 6g of salt, salad oil1000g.
manufacture
1. Cut the fish into pieces with a length of 4 cm, a width of 2 cm and a thickness of 1.5 cm, and marinate for 5 minutes with 3 grams of monosodium glutamate and 3 grams of salt.
2. Use garlic juice and 65,438+00g hydrated crisp paste powder to make a crisp paste, and then add the remaining salt and monosodium glutamate to taste.
3. Put salad oil in the pot, and when it is heated to 80% heat, dip the fish pieces in the crisp paste and fry for 4 minutes, then take them out and put them on the plate.
be filled/suffused/brimming with
Production of garlic juice: Peel 50g garlic, wash it, add 0.5g salt and grind it into mud, then add 30g water and mix well.
The method of making spicy fish pieces was introduced in detail.
Characteristics of spicy fish pieces:
Bright colors and fresh fish.
Materials for making spicy fish pieces:
Material: One grass carp (750g). 25g of water mushroom and 25g of cooked bamboo shoots. 2g pickled pepper, scallion 10g, ginger 15g, 50g soy sauce, sugar 10g, 2.5g monosodium glutamate, 25g wet starch, 75g cooked lard, cooking wine 15g and spicy oil 15g.
How to make spicy fish pieces;
Cut the fish into 4 pieces and dip in soy sauce. Bamboo shoots, mushrooms, red peppers, ginger and onions are all cut into nail-sized pieces for use. Heat a wok over medium heat, use an oil pan, and then add lard. When the heat reaches 70% (about 154℃), put the fish in a wok and add winter bamboo shoots, mushrooms, peppers, ginger, onions and cooking wine. 35g of white sugar and soy sauce, 250g of water, simmer for about 5min, add monosodium glutamate and wet starch to thicken, drizzle with spicy oil, turn the fish pieces over, and serve.
Sweet and sour fish pieces
Shandong cuisine menu
Main fish
practice
Sweet and sour taste
Cai Cheng hot dishes
Buy this book from Gourmet.com.
raw material
Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
working methods
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into the spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
trait
Jinan traditional flavor, crisp and sweet and sour.
point out
When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, it will be unfamiliar inside. The fish's tail can't be cocked.