Heat a wok, pour in cooking oil, when the oil temperature is 50% hot, add fish fillets dipped in flour and fry until golden brown, take out the drained oil, put it in a baking tray and spread a layer of cream sauce; Heat the pan for later use, and then pour in the cooking oil. When the oil temperature is 60% hot, add onion and fry until yellow, then pour in the fish fillets in the baking tray, add mushrooms, eggs, tomatoes and potato chips around, then pour in cream sauce, sprinkle with shredded cheese, pour in hot butter, and bake in the oven until fragrant. Home-cooked grilled fish
Ingredients: fish 1 strip, lotus root 1 root, green bamboo shoots 1 root, proper amount of fungus, Chinese cabbage, onion, vermicelli (various boiled vegetables can be added according to personal taste).
Accessories: salt, spiced powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger and coriander.
1. Wash the fish first, cut it into two parts with a flower knife, and marinate it with salt, cooking wine and spiced powder.
2. Marinate the fish for a while, oil the baking tray, put the fish in the middle of the oven and bake at 200 degrees 15 minutes.
3. Wash the side dishes, slice or cut into pieces.
4. When grilled fish for the first time, put onions or cabbage under the baking tray. Then stir-fry other ingredients with Pixian Chili sauce. Cooking doesn't take long, but it needs baking. Then pour it on the fish and cabbage.
5. Stir-fry shallots, ginger and bell peppers in another pan and pour them on the side dishes in the baking tray (add more oil).
6. Put the baking tray in the oven again (put down a layer, otherwise it will be easy to paste), bake at 200 degrees for 20 minutes, and sprinkle with coriander.
Banana grilled fish
Raw materials:
Fish, salt, ginger powder, cooking wine, pepper, soy sauce, honey, spiced powder, cumin powder,
Banana grilled fish
Banana grilled fish
Slice onion and ginger.
Exercise:
1, clean the fish, make two cuts in the back, sprinkle with salt, ginger powder, cooking wine, pepper and other seasonings to massage the fish to make it tasty;
2. Fill the fish belly with onion slices and ginger slices to deodorize;
3. Brush the fish with soy sauce, honey and sauce, evenly sprinkle with spiced powder and cumin powder, and preheat in the oven at 180℃;
4. Put the fish on the baking net in the middle layer of the oven, and put a baking tray on the bottom layer of the oven to catch the dripping grease;
5./kloc-bake at 0/80℃ for about 20-25 minutes, turn over, brush the surface with sauce, sprinkle with cumin powder and spiced powder, and bake at 200℃ until the fish surface is dry.
Milan grilled fish
Ingredients: 1-2 apples, 1 onion, 600g cod pieces (or other big fish), 2-3 tomatoes (medium size), 2 tablespoons flour, 2 tablespoons curry powder, 20g cooked vegetable oil and a proper amount of refined salt.
Output: 1. Peel and core the apple, and then cut it into large pieces. Slice the onion. Cut the tomatoes into pieces. Cut the fish into 3-4 pieces.
2. Mix flour, curry powder and salt evenly. Each fish is covered with a layer of mixed powder.
3. Take the baking tray and place the fruits and vegetables and fish pieces alternately, that is, a layer of fruits and vegetables and a layer of fish, and the top layer is fish. Then pour in the cooked vegetable oil.
4. Preheat the oven to 200℃, put the baking tray in the middle layer and bake for 30 minutes.
Milan grilled fish
Milan grilled fish
Shipan grilled fish
Ingredients: 1 perch (about 500g).
Seasoning: 200g of secret spicy sauce, 50g of shredded onion, 25g of minced meat, 3g of chopped onion, 3g of cooked sesame, 3g of salt, 5g of cooking wine10g, 5g of ginger slices, 0g of onion10g, 25g of old oil, 4,000g of salad oil (50g actually eaten), and 10g of sesame oil.
Shipan grilled fish
The cooking method of fish is different, the taste of hot sauce is very special, and the style of dishes is also unique. When cooking this dish, I took into account a detail: fish need not be fried with fire, which requires an oil pan. When cooking again, you need to reheat and use gas. In order to facilitate and save the cost of dripping oil, I came up with this method: after the oil is heated, pour it into a pot filled with fish and soak the fish in the oil, so that you can pour the pot out and fry other dishes. Making sauces also requires a lot of effort:
Plus salted fish, laba beans and so on. It tastes fresh, a bit like a meat maniac, and it feels soft.
Stir-fry the secret spicy sauce;
Ingredients: 4 bottles of hot sauce, 3 bottles of laba beans, 500g of Guangdong salted fish, 50g of oyster sauce, 50g of seafood sauce, 50g of abalone juice150g, and 20 pieces of chicken essence.
G, monosodium glutamate 25g, sugar 15g, pepper 5g, salad oil 50g.
Production: Cut salted fish into 0.3 cm square particles, stir-fry with Laba beans in salad oil until crisp and fragrant, add spices such as hot sauce and stir-fry for about 5 minutes until evenly stirred.
Production method:
1) Clean the perch, cut a flower knife on both sides of the fish every 1 cm, add salt, cooking wine, ginger slices and onion slices for about half an hour, and then put them into a stainless steel basin.
2) Heat the salad oil to 70% heat and leave the fire, pour it into a fish tank, fry the fish for 5 minutes until cooked, take it out, and put it in a hot stone plate with shredded onion.
3) Heat old oil in another pot, add ginger and garlic until fragrant, then add millet, minced meat and secret hot sauce, stir well, pour it on the fish in the stone plate, and sprinkle with sesame seeds and chopped green onion.
Mass production method:
In mass production, because a large number of fish are fried at one time (usually 3 to 4 fish are fried at one time), it is not easy to fry them thoroughly and evenly, so when serving a large number of fish, they are usually put into a 70% hot oil pan and fried for about 2 minutes with medium fire until the fish look yellow (the oil temperature is high, otherwise the skin of the fish will rot easily), and then each fish is wrapped with plastic wrap and steamed in a cage/kloc- Make the sauce and pour it on the fish.
Production key:
The oil quantity and oil temperature of fried fish should be carried out according to the standard. When the oil temperature dropped from 70% to 30%, the fish fried.