Raw materials of Tilapia: 500g grass carp (head and tail removed), pickled pepper10g, shredded ginger10g, 40g onion and 200ml clear water. Pickling materials: ginger 15g, shredded onion 15g, soy sauce 1 tbsp, refined salt 1 4 tbsp, sugar 1 tbsp, cooking wine1tbsp. Seasoning: light soy sauce 1 tbsp, sugar 1 tbsp, warm water 1/2 tbsp, aged vinegar 1 tbsp, sesame oil 1/4 tbsp, and red pepper oil 1/2 tbsp. Water starch: corn starch 1 and 1/2 teaspoons, 30ml of water. Practice: 1, grass carp back meat and belly meat cut into small pieces; 2. Mix the fish pieces with the pickling materials, seal them and put them in the refrigerator overnight; 3. Heat the pan and add oil to heat it. Put the marinated fish pieces (drained) into a medium-low fire and fry slowly. 4. Fry until the surface is golden, then turn over and fry until the surface is golden, and the fish is 8 mature. 5. Shred ginger, cut Beijing onion into sections, and cut pickled peppers into small pieces; 6, cold oil in the pot, add pickled peppers, stir-fry ginger. Raw materials of tile fish: grass carp 1, salt and starch 5g each, monosodium glutamate 2g, cooking wine 20g, tomato sauce 20g, white vinegar 10g, raw flour 10g, eggs 1, flour 50g and salad. The most effective is diet and exercise! Only eat lunch one day, and only drink water for breakfast and dinner! Must exercise! The most effective thing is: skipping rope! Trust me, give it a try! Absolutely. Ingredients: 200g Chinese fish, egg 1 piece, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g rice vinegar, 50g white sugar, 30g water starch, 30g dry starch and Shaoxing wine.

How to make braised tile fish delicious? What do you want for braised tile fish? How red?

Detailed production steps of braised tile fish 1 Wash the fish and cut it into tiles, dip it in flour, fry it in oil pan until golden brown, and take it out for later use. 2 Shred ginger, diced onion and sliced garlic. Prepare small dried red peppers and star anise. Add salad oil to the pot on the fire. When the oil temperature is 80% hot, add pepper and star anise, then add shredded ginger and chopped green onion. 4 then pour in the cooking wine. 5 pour in soy sauce. 6 add sugar. 7 add the right amount of water and add garlic slices. 8 Add a little salt. 9 add small dried red pepper. 10 Add the fried fish pieces and stew until the fish is cooked and tasty.

How is Quzhou specialty tile fish made?

Materials for laying flat fish: main material: herring 350g, auxiliary material: starch (corn) 75g, seasoning: soybean paste 18g, sugar 8g, vinegar 8g, soy sauce 15g, cooking wine 8g, salt 10g, monosodium glutamate 5g, ginger 5g and onion 8g. 0 g, vegetable oil 100 g Tilapia practice: 1. Clean the fish, cut it into 2 pieces (the other piece can have a back bone) from the end to the front bone with a knife, cut it into 3 cm long fish pieces, cut it horizontally in the middle of each piece with a knife (it is advisable to turn the fish over), and then marinate it evenly with a little salt; 2. Chop the onion, ginger and garlic; 3. Put some water into the dry starch to make it into a thick paste for later use; 4. Mix the fruit juice with white sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch; 5. Heat the vegetable oil in the pot, put the fish pieces into the dry starch paste, mix well, coat the paste evenly, put them in the pot in turn, take them out and put them on the plate until the fish is fried into light yellow and crispy skin. 6. Leave a little base oil in the pot and put beans. 1. Clean the fish, cut it into 2 pieces from the front bone (the other piece can have a back bone) with a knife, cut it into 3 cm long fish pieces, and cut a knife horizontally in the middle of each piece with a knife (it is advisable to turn the fish up). The ingredients of ettejhuifgaekuhmjw56uyjg tile fish are: 200g meat in the middle of fish, eggs 1 piece, onion and Jiang Mo 15g, tomato sauce 15g, refined salt 1g, 50g rice vinegar, 50g sugar, 30g water starch and 30g dry starch.

Is tile fish the name or practice of fish?

This is a plate of fish. Ingredients: 200g of middling fish, egg 1 piece, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g of rice vinegar, 50g of sugar, 30g of water starch, 30g of dry starch and 65438 of Shaoxing wine. Operation: 1. Boned fish fillet, cut into 0.5 cm thick tile-shaped slices, beat in eggs, add Shaoxing wine and mix well, then add dry starch to make a thick paste and stick it on the fish fillet. 2. Put the wok on a strong fire, and boil the oil until it is 80% hot. Put the fillets with egg powder into the hot oil one by one, and take them out when they are fried to deep yellow. When the oil temperature rises, fry the fillets back to the pan until golden, hard and crisp, and pour out the drained oil; Leave 50g of oil in the pot, add onion and Jiang Mo to stir fry until fragrant, then add tomato sauce to stir fry red oil, add water (about 100g), salt, sugar and rice vinegar to boil, and immediately add water and starch to push. Ingredients of tile fish: 200g of fish, egg 1 piece, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g of rice vinegar, 50g of sugar, and 30g of water starch and dry starch. practice

How to make tiled fish and illustrate the method of tiled fish with examples.

This dish has nothing to do with tiles. Fish looks like tiles when cooked. Is that what it's called? It's simpler. I'll try again another day. But preventing fish from breaking is the key.

How to make tile fish soup delicious? What material does tile fish need? How to cook tiled fish-search.

Detailed production steps of tile fish 1. Clean the fish, cut it into 2 pieces from the front bone with a knife (the other piece can have a back bone), cut it into 3 cm long fish pieces, cut it horizontally in the middle of each piece with a knife (it is advisable to turn the fish up), and then marinate it evenly with a little salt; 2. Chop the onion, ginger and garlic; 3. Put some water into the dry starch to make it into a thick paste for later use; 4. Mix the fruit juice with white sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and wet starch; 5. Heat the vegetable oil in the pot, put the fish pieces into the dry starch paste, mix well, coat the paste evenly, put them in the pot in turn, take them out and put them on the plate until the fish is fried into light yellow and crispy skin. 6. Leave a little base oil in the pot, stir-fry the bean paste, chopped green onion, Jiang Mo and minced garlic in the pot until fragrant, add it to the mixed juice, cook and stir-fry, and then pour it on the fish. Materials: grass carp 1, egg 1, onion 1. Seasoning: tomato sauce, sugar, salt, vinegar, monosodium glutamate 1, diced fish, broken eggs, chopped onions. 2. Dip the fish pieces in the egg liquid and put them in the oil pan.

Nutritional analysis of Onion-roasted Tilapia

1; 6. The leather surface is made into oblique slices, and the grain surface is about 10 knife. For later use, fry the fish pieces for 3 minutes, and then go to Jiang Mo. When it turns golden yellow, take out the drained oil and cut the ginger into powder and vinegar. Move the remaining oil in the original pot to medium fire, add 250 ml pork soup, cut the onion into sections, wash the onion and ginger, cook the white sugar and fish pieces for 5 minutes, pour in cooked lard and cook above medium fire. 4. Wash black fungus: 500 grams of accessories for herring; 3. Slaughter and clean the herring; 5, yellow wine pickling: Auricularia auricula (water hair) 25 g starch (broad bean) 20 g seasoning: vinegar 25 g yellow wine 5 g salt 2 g white sugar 5 g soy sauce 30 g shallot 25 g monosodium glutamate 2 g ginger 25 g lard (refined) 40 g braised tile fish right amount; 2. Wash the fish in the middle of the slice. When the soup is thick, add monosodium glutamate, fungus and soy sauce, and wipe a little salt on both sides. Put the wok on the fire, sprinkle with onions and serve. Thickening with wet starch.

How to make Anhui tile fish?

Ingredients: herring (500g) Accessories: Auricularia auricula (water hair) (25g) starch (broad bean) (20g) Seasoning: vinegar (25g) yellow wine (5g) salt (2g) white sugar (5g) soy sauce (30g) shallots (25g) monosodium glutamate (2g) ginger. 2. Wash the onion and ginger, cut the onion into sections and mince the ginger; 3. Wash the fungus for later use; 4. Stir-fry the wok with a big fire, pour in cooked lard and heat it to 70%, add fish pieces and stir-fry for 3 minutes, and remove and drain the oil when it is golden yellow; 5. Move the remaining oil in the original pot to medium fire, put it in Jiang Mo, add 250 ml of pork soup, black fungus, soy sauce, vinegar, sugar and fish pieces and cook for 5 minutes; 6. When the soup is thick, add monosodium glutamate, thicken it with wet starch and sprinkle with onions. . Sauced fish: Hebei flavor includes three schools, namely, Central South Hebei School, Palace School beyond the Great Wall and JD.COM Coastal School. JD.COM School is dominated by Tangshan and is good at cooking fresh seafood raw materials. Unique and original. The easiest way is to fry the fish into large pieces and stew them. Ingredients: 200g fish, egg 1 piece, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g rice vinegar, 50g sugar, 30g water starch and dried starch. Use fire.

Tile fish practice

Ingredients: 200g Chinese fish, egg 1 each, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g rice vinegar, 50g white sugar, 30g water starch, 30g dry starch and Shaoxing wine/kloc. Operation: 1. Boned fish fillet, cut into 0.5 cm thick tile-shaped slices, beat in eggs, add Shaoxing wine and mix well, then add dry starch to make a thick paste and stick it on the fish fillet. 2. Put the wok on a strong fire, and boil the oil until it is 80% hot. Put the fillets with egg powder into the hot oil one by one, and take them out when they are fried to deep yellow. When the oil temperature rises, fry the fillets back to the pan until golden, hard and crisp, and pour out the drained oil; Leave 50g oil in the pot, add onion and Jiang Mo to stir fry until fragrant, then add tomato sauce to stir fry red oil, then add water (about 100g), salt, sugar and rice vinegar to boil, immediately add water starch to push it away, and then add 25g hot oil to stir well. How to make a flat fish?

Ingredients: 200g Chinese fish, egg 1 each, onion and Jiang Mo 1 5g, tomato sauce15g, refined salt1g, 50g rice vinegar, 50g white sugar, 30g water starch, 30g dry starch and Shaoxing wine/kloc. Operation: 1. Boned fish fillet, cut into 0.5 cm thick tile-shaped slices, beat in eggs, add Shaoxing wine and mix well, then add dry starch to make a thick paste and stick it on the fish fillet. 2. Put the wok on a strong fire, and boil the oil until it is 80% hot. Put the fillets with egg powder into the hot oil one by one, and take them out when they are fried to deep yellow. When the oil temperature rises, fry the fillets back to the pan until golden, hard and crisp, and pour out the drained oil; Leave 50g oil in the pot, add onion and Jiang Mo to stir fry until fragrant, then add tomato sauce to stir fry red oil, then add water (about 100g), salt, sugar and rice vinegar to boil, immediately add starch, and evenly stir with 25g hot oil. Dishes and efficacy: nourishing home-cooked recipes and malnutrition health care recipes. Recipe technology: fish in sauce. Ingredients: silver carp1000g seasoning: 20g soy sauce, 25g sweet noodle sauce.