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First stewed fish with tomato

Raw materials: grass carp, tomato, salt, chicken essence, onion, ginger, soy sauce, tomato sauce, red rice wine, corn starch, sugar and white pepper.

Exercise:

1, gut grass carp, scale and cut into cubes. Dice 2 tomatoes, cut 2 tomatoes into petals, slice ginger and cut shallots.

2. Put the grass carp pieces into a bowl, add ginger slices, rice wine and salt, grab them evenly with your hands, and let them stand and marinate for 15 minutes.

3. Put the corn starch on the plate, put the fish pieces in, and paste the corn starch thinly. If it is too thick, pat it dry by hand.

4. Heat the oil in the pan, add the fish pieces, and turn to low heat for frying.

5. Fry until the surface is golden, then turn over and continue to fry until both sides are golden, and drain the oil for later use.

6. Wash the pot, heat a little oil, add ginger slices and stir fry chopped green onion.

7. First, add 2 chopped diced tomatoes and stir fry over low heat.

8. Add tomato sauce, sugar, soy sauce, salt and water. After boiling over medium heat, turn to low heat and cook until the diced tomatoes dissolve.

9. At this time, add the fried fish pieces and tomatoes, cover and stew for about 10 minutes.

10, turn the fish pieces a few times in the middle, let the fish completely soak in the sauce and cook until the sauce is thick. Finally, add chives, chicken essence and white pepper to serve.

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No.2 home-cooked dish stewed fish

Ingredients: one carp (one and a half Jin), half a piece of tofu, four taels of pork with skin and two taels of wide vermicelli.

Seasoning: six red peppers, onion, ginger, garlic, sugar, cooking wine, aniseed, pepper, vinegar, Haitian fresh soy sauce and salt.

Exercise:

1, wash the fish, remove the head, split in the middle, and fry in the oil pan until golden brown; Cut the bean curd into triangles with a thickness of 1 cm, fry it into bean curd bubbles (golden yellow floating) in an oil pan, blanch the pork belly, cut it into strips, and wash it with wide powder.

2. Put one or two oils in the pressure cooker, put five aniseed and twenty pepper at the same time, and take them out after frying. Add a spoonful of sugar and stir-fry until it is sauce-colored, then add onion, ginger, garlic and red pepper and stir-fry until fragrant, heat appropriate amount of water, and add cooking wine, vinegar, soy sauce and salt. Cover all the raw materials. 3. Add the valve after boiling, and turn off the fire after feeding. Medium rare, order sesame oil and enlarge the bowl. If there is too much soup, you can open the lid and bake the extra soup.

skill

Freshwater fish such as grass carp and silver carp can also be fried, and the soup made by the above method can be directly used as a pot and stewed on low fire for 20 minutes. When the gas is low, take out the valve and bake the soup over high fire.

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The third milky white crucian carp soup

Ingredients: crucian carp, tender tofu, ginger, garlic, salt, coriander and onion.

Exercise:

1. Scaled crucian carp, removed viscera and gills, washed and dried;

2. Add oil to the pot. After the oil is hot, add ginger and garlic and stir-fry until fragrant;

3. Add the crucian carp and turn to low heat for anti-frying;

4. When the fish skin turns yellow, add appropriate amount of boiling water and turn to medium heat for slow stew;

5. After fifteen minutes, add the tender tofu slices and continue to stew for five minutes;

6. Add salt, coriander and chopped green onion.

skill

1, when washing fish, the black film on the inner layer of fish gill and belly must be cleaned, otherwise it will be bad for your health and have a strong fishy smell;

Be sure to wait until the oil in the pot is hot before frying the fish. When frying fish, don't turn it over in a hurry, pay attention to observation, and turn it to yellow at the bottom, otherwise it will easily break the skin and affect the appearance;

3. You can add spices such as pepper according to your personal taste.

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The fourth kind of beer stewed fish

Ingredients: grass carp, tofu, Flammulina velutipes, beer, coriander, soy sauce, soy sauce, oil consumption, onion, ginger, garlic, bean paste, star anise, sugar and salt.

Exercise:

1, grass carp back cut into pieces

2. Preparation of juice: Add a proper amount of soy sauce, soy sauce, oyster sauce, bean paste, sugar, salt, onion, ginger, garlic, dried pepper and star anise into the bowl, pour 500ml of beer and mix well for later use.

3. Heat the oil in the pot, pour in the juice, add a little water, add the fish after boiling, cover the pot and stew for 15 minutes.

4. Add tofu stew 15 minutes.

5. Add Flammulina velutipes, cook until Flammulina velutipes is cooked, sprinkle with coriander and serve.

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The fifth kind of iron pot stewed fish

Raw materials: grass carp, glutinous rice flour, corn flour, celery, potatoes, Flammulina velutipes, ginger, cooking wine, soy sauce, chives, onions, garlic and salt.

Exercise:

1. Mix corn flour and glutinous rice flour and add proper amount of salt.

2, and then add the right amount of water.

3. Knead into dough for use.

4. Blanch potatoes and celery in boiling water for later use.

5. Cut ginger and onion into sections and put them in the oil pan.

6. After frying, add the right amount of water to boil.

7. Add the washed fish pieces.

8. Add appropriate amount of bean paste and cooking wine.

9. Boil over medium heat, then add celery and potatoes.

10. Divide the dough into small balls, round them, flatten them, stick them on the edge of the iron pan, and then cook.

How to stew home-cooked fish to taste good? Teach you this stew, the fish will be tender, and the method is simple and easy to learn.

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Preparation of ingredients:

Crucian carp 1, onion, ginger, garlic, millet spicy, soy sauce, soy sauce, oyster sauce, sugar, salt, bean paste, beer.

Production process:

1. Scrape the scales off the fish, clean them, and cut a few knives on the fish to taste.

2. Juice mixing: put chopped onion, ginger and garlic into a bowl, and pour in 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of bean paste, half a spoonful of salt and about 200ml of beer.

3. Pour the oil into the pot. After the oil temperature is high, fry the fish in the pot until both sides are slightly yellow, then pour the prepared juice into the pot, add a proper amount of water, bring to a boil, add the fish, and cover the pot to cook for about 20 minutes.

4. finally sprinkle with coriander and you're done!

I am Xiao Guo, who loves life and food. I hope my answer can help you!

How to stew crucian carp? We all know that crucian carp is fresh and tender, so it is the best way to stew soup, especially in the cold season of winter. It can not only supplement nutrition, but also strengthen the spleen and warm the stomach. It will be more nutritious if it is paired with tofu and mushrooms. So how do you stew this soup?

First of all, prepare a live crucian carp and clean it, especially the black film inside must be completely removed. Blanch the sliced mushrooms with cold water, pour out a box of tender tofu and cut into small pieces, slice ginger, 4-5 onions and chop garlic leaves for later use.

Second, the wok is on fire, the cold pot is hot, and a spoonful of oil pan is poured. Pour the oil in the pan again (so that the fried fish won't stick to the pan). When the oil temperature is 70% hot, slide the crucian carp into the pot and fry until both sides are golden. Add ginger and shallots. Add enough cold water into the pot at one time, cover the pot and bring to a boil, then add cooking wine until the fish soup turns white.

Third, add the mushroom slices and tofu to the pot quickly at this time, add salt to taste after the fire is boiled, and then simmer slowly (the longer the stew, the thicker and whiter the soup).

4. Then sprinkle the pepper into the bowl and sprinkle some chopped garlic leaves to eat.

How to stew fish delicious, now let me share a practice:

Take grass carp as an example: firstly, clean grass carp, cut it into pieces and put it in a small pot, add pepper, spiced powder, salt, cooking wine, soy sauce and a little soy sauce, mix well and marinate for more than half an hour. Add starch, mix well and let stand for more than ten minutes.

Then, boil the oil in the pot, add the pepper to release the fragrance, add the onion, ginger, garlic and a little salt to fry until fragrant, add some water to boil, and then add the marinated fish pieces. Remember, don't stir! After the pot is boiled, turn it over gently and cook for another two to three minutes (depending on the number of fish), but don't cook too much, or the fish will go bad. The fire is the best in the whole process.

In this way, stewed fish, which is fresh, fragrant, smooth and tender, is ready and can be eaten quickly!

The above picture comes from the network.

There are many ways to eat fish. If steamed fish is the most primitive way to eat, then stewed fish is the most delicious way to eat. It is the simplest and most delicious way to fry fish and add some side dishes to stew in one pot. Fish is delicious and tender, and it is very enjoyable with a glass of wine. Today I will share with you the practice of stewing fish.

How to cook stewed fish is delicious? How to cook stewed fish to taste better? There are three points to note:

To completely remove the fishy smell: fish must be removed if it wants to taste good. In addition to cleaning the fish when they are slaughtered, beer is used to stew the fish instead of water, so that the stewed fish will taste more mellow and the beer can also remove the fishy smell.

Fish should be fried: stewed fish must go through the process of frying (friends with conditions can also use frying instead of frying). When the fish is fried to golden brown on both sides, it not only tastes more fragrant, but also removes some fishy smell, so that the stewed fish will have a burnt taste, and the fried fish is not easy to rot.

Fish should be fully flavored: when stewing fish, simmer it slowly for enough time to let the fish fully absorb the flavor of the sauce, and the flavor in the fish will be more intense. Don't use fire when stewing, otherwise the fish will be easily stewed and tasteless.

Method for making crucian carp with stewed fish ingredients

Ingredients: ginger, chives, coriander, dried peppers and a bottle of beer.

Seasoning: bean paste, salt, soy sauce, oyster sauce, cooking oil.

~ production steps ~

Step 1: Fish treatment

Scale the fish, slaughter it, then take out the fish's internal organs, clean them, and draw a flower knife on the fish's surface for later use.

Step (2) Cutting and equipping materials.

Slice ginger and cut onion and coriander for later use.

Step 3: fry the fish.

When frying fish, drain the excess water of the fish first, then slide the oil into the pot with a hot pot, leaving a little oil in the pot until the oil temperature is 50% hot. Then fry the fish in the pan and keep the heat moderate. When the fish is slowly fried until it is solidified and the surface of the fish is golden and burnt, turn over the pan. Then turn the fish over and fry the other side, and take it out for later use.

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Clean the pan, then add a little cooking oil, add ginger slices when the oil temperature is 30% hot, then add bean paste and dried pepper to stir-fry red oil until fragrant, then put the fried fish in the pan, add oyster sauce, soy sauce and a little salt, then add beer to the pan, soak the beer to half of the fish, cook it on low heat for 20 minutes, and add chives, parsley and juice after 20 minutes.

Isn't it more delicious to marinate the fish in advance and stew it? Why not do this?

A: Pickling fish in advance can really make it easier to taste, and it also saves the time for subsequent stewing. The reason why we don't do this is that pickling fish in advance will lead to water loss in the fish, so that the stewed fish will become very firewood, have no tender and smooth taste, and lose its fresh and fragrant taste. Therefore, in order to make the stewed fish taste better and more delicious, we don't marinate the fish in advance. The main way to taste is subsequent stewing.

(2) Why is my fried fish incomplete and broken?

A: There are three main reasons why fried fish is incomplete:

The pot is not fully wet: before frying fish, the pot should be fully wet and a protective film should be formed on the surface of the pot, so that it is not easy to stick the pot between the fish and the bottom of the pot when frying fish.

Insufficient oil temperature: when frying fish, make sure that the oil temperature in the pot is enough before frying. If the oil temperature is not enough, the water in the fish will be discharged when frying in the pot, so the excess water discharged will easily make the fish stick to the pot. If the oil temperature in the pot is enough, when frying in the pot at high temperature, the fish skin will shrink and solidify immediately, so that the excess water in the fish body cannot be discharged, thus reducing the probability of sticking to the pot.

Stir-fry the fish when it is not shaped: you can't stir-fry it at will when frying, otherwise the fish will be easily broken and broken, and the fish should be fried until it is shaped.

(3) Why is the fish I stewed scattered? Which step is wrong?

A: There are two main reasons why stewed fish is broken:

Fish is not fried well: when frying fish, you must fry the fish until it is solidified, which will not only make the fish taste better, but also make the fish solidify better, so that the meat will not spread easily when stewing.

When stewing, the fire is too strong: when stewing fish, stew it with low fire. If the heat is too high, it is not only difficult to taste, but also easy to stew fish. Stew it slowly with a small fire, so it won't disperse easily.

Tips for making ① Don't use too big fish to stew fish. Fish that are too big are difficult to taste and stew for a long time. Smaller fish are easier to taste and taste better.

(2) Before frying the fish, be sure to drain the water on the surface of the fish, or use kitchen paper towels to absorb it, so that when frying the fish in the pot, it will not cause hot oil to overflow, and it is not easy to stick to the pot, or you can put a layer of salt on the surface of the fish.

③ Add enough beer (or clear water) in the process of stewing fish, and try not to add water in the middle, otherwise it will reduce the taste of fish and the concentration of soup, and ultimately affect the taste of finished dishes.

(4) Because beer has been added to the stewed fish, there is no need to add some other cooking wine to deodorize it. If it is stewed with water, it should be stewed with cooking wine.

5 when stewing fish, you can also add some side dishes to stew together, so that a stewed fish looks richer.

Conclusion The method of stewing fish is very simple. Before stewing fish, you must fry the fish until both sides are golden and brown, so that the stewed fish tastes delicious. Secondly, simmer slowly when stewing, so that the fish is easier to taste. Learn the above production tips.

Add enough water before cooking and let the fish roll slowly in the seasoning water until it is delicious. In addition, the fish wrapped in dry flour will taste better when fried in a pot until both sides are brown, and then cooked with seasoning, which is also the main reason to keep the fish from fishy. I remembered my mother's secret of cooking fish: 1000 rolls of meat, 10 thousand rolls of fish. It takes a long time to cook fish, even longer than stew. The more delicious, the fish will never get old.

Braised yellow croaker with radish

Ingredients: 1 Pseudosciaena crocea, 4 tablespoons flour; Half a radish.

Seasoning: 4 slices of ginger, half a onion, 6 dried peppers, star anise 1, pepper 1 spoon; 3 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of white wine 1 spoon, 2 tablespoons of cooking wine, half a spoon of salt, and rice vinegar 1 spoon;

Practice: Wash the large yellow croaker on both sides with a flower knife and cut several incisions to facilitate the taste.

Then cover the upper and lower sides of large yellow croaker with dry flour.

When the oil in the pan is hot, add large yellow croaker and fry it on medium and small fire. Don't flip it easily before frying.

When you see that the bottom edge of the fish is yellow, gently turn the fish over and fry the other side to eat.

Leave the bottom oil in the pot, simmer, add dried Chili and pepper, stir-fry until the color of Chili becomes dark, then add onion and ginger to stir-fry until fragrant.

Add the shredded radish and stir fry a few times.

Add enough boiling water and all seasonings, bring to a boil, and then add the fried large yellow croaker.

When the fire boils, turn to low heat for stewing. Don't flip the fish in the middle. Stew until the soup is thick, the radish slices are soft and can smell delicious. Then turn off the fire.

Tips:

1. When you buy fish, you can ask the seller to help you deal with it and clean up the fish gills, so you can take it home after a little cleaning.

2. When frying fish, don't flip the fish at will, wait until the fish turns brown, otherwise the skin will be damaged because it is not cooked.

Don't flip the fish at will when cooking, in case the skin of the fish is damaged, you can use the method of gently shaking the pot instead of flipping.

4. Add enough water at one time before cooking, thicken the soup before turning off the fire, and let it stick to the fish pieces.

5. Essential seasoning for cooking fish: white wine to deodorize and increase freshness.

Farmers stew fish with the most primitive and simple seasoning, salt flavor, bagged soy sauce, bagged brewed vinegar, onion ginger, dried pepper, coriander and so on. Some people will also put some herbs such as pepper and star anise.

1. Preparation method of stewed live fish in northeast farmers Ingredients: one carp or grass carp.

Seasoning: onion, ginger, garlic, soybean oil, salt, monosodium glutamate, sugar, bulk soy sauce and vinegar, pepper, star anise, dried pepper, coriander powder, etc.

Production method:

2. How to cook farmyard stewed fish? Ingredients: a carp or grass carp.

Seasoning: homemade or bagged soy sauce, salt, monosodium glutamate, aged vinegar, light soy sauce, cooking wine, sugar, onion, ginger, garlic, star anise, pepper, coriander powder, soybean oil, etc.

Production method:

The stewed fish in the northern farmhouse is also varied in taste. Koreans like to put homemade Korean hot sauce in stewed fish, and then add perilla leaves to improve the taste, and some also put a few pieces of pork belly to improve the taste. Other stews are basically the same.

Add extra ingredients, put some vermicelli, potatoes, tofu, ribs, chicken nuggets and so on. When stewing fish, it can enrich the taste of stewed fish.

The production method of fishermen's cauldron stewed fish is now shared with you;

Fish, pork belly, onion, ginger, garlic, star anise, dried Chili, soy sauce, soy sauce, vinegar and sugar.

1; Slaughter and clean the miscellaneous fish first, cut the pork belly into pieces, cut the onion into sections and slice the ginger.

2; Heat oil in a pan, add pork belly, onion, ginger, garlic, star anise and dried pepper and stir-fry until fragrant.

3; Pour in soy sauce, add appropriate amount of water and bring to a boil. Add the washed fish, and don't drown the fish.

4; Add soy sauce, vinegar and sugar, bring to a boil over high fire, turn the lid down, and stew until the fish is cooked.

5; Collect the soup until it is thick, sprinkle with onions and serve.

Fish is stewed in iron pot and firewood, which is the best. Of course, many people have no conditions to cook, so they can only cook with gas. The specific stewing method has been attached with a video.

.. low-minded stew ... (home cooking) ... thank you for your invitation. I am new here, mainly to learn from you. Today, I will share with you a peasant dish, stewed Chinese cabbage in Gao Yan. Thank you for your reference! (Sun Xiangshang)

Ingredients: 500 grams of fresh fish (three fish) and 400 grams of clean Chinese cabbage.

Ingredients: white oil (pork suet) 80g, soy sauce 30g, oyster sauce 10g, soy sauce 20g, monosodium glutamate 1g, onion 10g, ginger slices 5g, pork bone soup 700g and balsamic vinegar 5g.

Production: First, gut fish, gills, washing and draining; second, wash Chinese cabbage and cut it into inches. Put the sauce, oyster sauce, soy sauce and vinegar into a bowl to make juice for later use; 3. Heat the oil in the pot, add the onion and ginger, boil the juice, and add the fish and spoon; 4. Add bone soup, cook for five minutes, add Chinese cabbage, cook for two minutes, and add monosodium glutamate.