Fish contains a lot of protein. Eating more fish can help the body recover from wounds, and fish can also help children’s intellectual development. In the process of eating fish, everyone can choose different ways of eating according to their own taste preferences. For example, in Sichuan, people prefer to eat pickled fish, spicy fish, etc. But grilled fish is also a more popular way to eat, and what seasonings are needed in the process of making grilled fish?
How to make pickled pepper flavor:
Ingredients Preliminary processing:
Cut the onion into 03 cm square pieces, cut the celery into 03 cm square pieces, cut the green onion into 4 cm long sections of cucumber, cut the celery into 4 cm long sections, and cut the onion into 4 cm long sections. Long section. Saute cumin, star anise, and kaempferol together until fragrant and grind into powder. Add 5 grams of fried dried chili noodles and 5 grams of cumin noodles.
Preparation method:
Put the salad oil in the wok until it is 40% hot, add the pickled peppers and bean slices and stir-fry until fragrant, then add the ginger and garlic and stir-fry until fragrant. , add minced onions and celery and stir-fry until fragrant, add fresh soup, cooking wine, secret red oil, sugar, chicken essence, fermented glutinous rice, secret fresh aromatic paste, then add onion sections, cucumber sections, and celery sections and stir well.
Grilled fish method:
(1) First kill the carp, cut its back, wash it, add salt, monosodium glutamate, wine and chili noodles to taste, and then put it on the fire Bake, brush with sesame oil, sprinkle with chili powder and cumin powder, and bake until mature.
(2) After roasting, put it into a fish plate, add shredded green onions as the bottom, then pour the fried sauce on top of the fish, sprinkle with coriander, and use shredded green onions and red peppers. Just garnish.
Grilled Fish with Tempeh Flavor
Seasoning and Recipe:
10 grams of Yongchuan Tempeh, 10 grams of ginger, 15 grams of garlic, Laoganma Tempeh 80 grams, 20 grams of wild peppercorns, 25 grams of onions, 200 grams of potato slices, 15 grams of refined salt, 15 grams of MSG, 25 grams of cooking wine, 30 grams of celery cubes, 30 grams of onion cubes, 50 grams of green onions, 5 grams of white sugar, 250 grams of fresh soup, 50 grams of watercress, 50 grams of Tianxiang old oil, and 15 grams of secret fresh fragrance paste.
Carp 1000g----1200g.
How to make black bean flavor:
Initial processing of raw materials:
Cut onion into 03 cm square pieces, celery into 03 cm square pieces, cucumber Cut the onions into 4 cm long sections.
Preparation method:
Put some sesame oil in a wok and heat it until it is 40% hot. Add watercress and minced black bean paste. Stir-fry the water soybean granules until fragrant. Add ginger. Saute rice, garlic, wild peppercorns until fragrant, add minced onion and celery, stir-fry until fragrant, add fresh soup, cooking wine, Tianxiang old oil, wild pepper water, monosodium glutamate, chicken essence, then add secret fresh fragrant paste, and then add onion knots , cucumber sections, stir-fry evenly.
How to grill fish:
(1) First kill the carp, cut its back, wash it, add salt, monosodium glutamate, cooking wine, and chili powder to taste, then put it on the fire and grill it halfway. Brush with sesame oil, sprinkle with chili powder and cumin powder, and bake until mature.
(2) After roasting, put it into a fish plate, add shredded green onions as the bottom, then pour the fried sauce on top of the fish, sprinkle with coriander, shredded green onions and red pepper. Just garnish with silk.
Grilled Fish with Black Bean Sauce:
Seasoning and Recipe:
150g dry tempeh, 40g watercress, 10g Yongchuan tempeh, 10g ginger, 20 grams of garlic, 15 grams of secret fresh fragrant paste, 15 grams of MSG, 10 grams of chicken essence, 150 grams of secret spicy oil, 15 grams of refined salt, 45 grams of cooking wine, 30 grams of celery, 200 grams of salad oil, 50 grams of fresh soup, 30 grams of onion dices and 30 grams of red pepper dices.
Carp 1000g----1200g.
How to make soy sauce flavor:
Initial processing of raw materials:
Cut the onion into 03 cm square pieces, cut the celery into 03 cm square pieces, red Cut the pepper into 03cm square pieces, cut the cucumber into 4cm long sections, cut the celery into 4cm long sections, and cut the onion into 4cm long sections.
Preparation method:
Put the wok on the fire, add salad oil, heat until 40% hot, add pickled peppers and watercress and stir-fry until fragrant, add secret fresh fragrant paste, Stir-fry the tempeh until fragrant, add celery dices, onion dices, secret spicy oil, monosodium glutamate and chicken essence, then add celery sections, onion sections, cucumber sections and stir well. < /p>
Method for grilling fish:
First kill the carp, cut the back and clean it, cut a knife into the thick part of the fish, add salt, MSG and cooking wine to taste, then put it on the fire and grill it , brush sesame oil halfway, sprinkle with chili powder, cumin noodles, five-spice powder, cooked sesame seeds, and roast until mature.
After roasting, put it into a fish plate. Add shredded green onions to the bottom of the plate, cover with squid slices, pour the fried sauce on top of the fish, sprinkle with peanuts, coriander, and green onions. Shredded and red pepper shreds can be garnished.