The washed fish has been cooked in the refrigerator for a long time, so you can put some fresh milk in the soup to increase the flavor of the fish. However, it must be noted that the thawed fish should be cooked properly to avoid losing nutrition. In general, after the fish is taken out of the refrigerator, it is thawed in a container with a little salt. The purpose is that protein in frozen fish will slowly solidify when it meets salt, so as to prevent it from further overflowing from cells and losing nutrition.
Anti-sticking pan for frying fish.
You can put oil in a hot pan and sprinkle some salt. You can also clean the pot and wipe it with ginger, but don't turn it over often when frying fish until the fish is thoroughly fried in the pot.
Cook fish to prevent meat from breaking.
Braised fish must be fried thoroughly in the pot before cooking, and the oil temperature should be high. When cooking fish, don't have too much soup. Generally, water is no match for fish. Don't turn the fish with a sharp shovel, lest you break it.
A coup to get rid of fishy smell.
Some people like to put ginger and fish in the pot when cooking fish, thinking that it will taste good and at the same time remove the fishy smell. In fact, putting ginger too early can't remove the fishy smell. This is because protein in fish extract will hinder the deodorization effect of ginger after its early release. You might as well cook the fish in the pot for a while, and then add the ginger after the protein has solidified. You can also add a proper amount of milk or rice vinegar or cooking wine when cooking fish soup, which can also achieve the effect of removing fishy smell.
Steamed fish in boiling water.
When steaming fish, first boil the water in the pot, then put the fish in a basin and steam it with water. Never steam in cold water. This is because when the fish suddenly encounters high temperature, the external tissue solidifies and fresh juice can be locked inside. If possible, it is best to put some chicken oil or lard on the fish before steaming, which can make the fish more tender.
How to make frozen carp delicious?
Home-cooked braised carp
1. Onion, ginger, garlic, dried pepper, star anise and pepper are ready.
2. A carp, scaled, eviscerated and washed. Cut a knife at the head and tail, both sides are the same, remove crow's feet, hold it with fingernails, twitch outward, and remove wake-up lines.
3. cut a knife on the fish, both sides are the same, put some salt on the fish and marinate it with cooking wine.
4. Heat a wok with a big fire, add vegetable oil, add carp when the oil is hot, turn to a low heat and fry until the fish is golden on both sides.
5. Put the onion, ginger, garlic slices, dried red pepper, star anise and pepper into the pot and stir-fry.
6. Add sugar, stir fry until it melts, and add white vinegar, cooking wine and soy sauce to stir fry. Add water and bring to a boil.
7. Add fried fish. After the fire boils, turn to low heat and simmer 15~20 minutes. Dry the soup and sprinkle with some shredded onions. Haha, in order to look good, I sprinkled some shredded red pepper on the table to decorate it.
Papaya carp pot
1. Carp is scraped with phosphorus, gills removed, viscera removed, washed, moisture controlled, papaya washed, seeds removed and diced, and red dates washed for later use.
2. Pour salad oil into the pot and heat it to 60% heat. Add carp and fry until both sides are slightly yellow.
3. Pour the clear soup into the pot, bring it to a boil with high fire, add carp, papaya, red dates, yellow wine and onion ginger, and simmer for about 1 hour, adding salt and monosodium glutamate.
If you want to make the soup more delicious, you can also add some milk.
Stewed tofu with braised carp
1. Clean the live carp; Chop it up for convenience.
2. Onions and ginger are ready; Heat frying pan oil
3. Add fish pieces and fry them over high fire; Fry until the fish skin is golden.
4. Cook proper amount of vinegar (deodorize); Add sugar and soy sauce
5. Change to a bigger pot, put onions, ginger and other accessories, and add water. It would be better to use broth instead of water. Put it in the fish's stomach
6. Cut tofu into pieces; Stew the tofu in the pot for about 20-30 minutes, depending on the size of the fish.
Fried carp in sweet and sour sauce
1. After cleaning carp, remove fishy tendons on both sides, and then slice the fish evenly with a knife inclined at a 45-degree angle.
2. Add 1 tbsp of salt and spread the salt evenly on the fish from top to bottom.
3. Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg and 1 bowl of water to the bowl, stir and put the fish into the bowl.
4. Grab the fish tail and hang the fish with batter.
5. After taking out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess.
6. Put enough oil in the pot. When it is 70% hot, bend the fish into an arc and fry it on low heat. When frying, you can hold the carp with two scrapers and shape it.
7. Fry both sides until slightly yellow. When the fish is cooked, you can take it out
8. Let the fish cool outside for a while, or cool in Toya.
9. Go back to the pot and fry for the second time. Always use a small fire to prevent the skin from burning.
10. Fry the fish until it is dark yellow, and then put the fish tail up in the fish dish.
1 1. Put a little oil in the other pot. When the oil is warm, add minced garlic and stir fry. Don't burn minced garlic like that.
12. When you smell garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce and bring to a boil.
13. Pour half a bowl of water starch, mix well, add half a spoonful of salt, boil again and turn off the heat.
14. Pour the sweet and sour juice on the fish while it is hot.
Lijiang beer carp
1. Open the live carp without scraping the scales, remove the internal organs, cut it in half, cut it in half several times for seasoning, and sprinkle with ginger and other seasonings.
2. Put it in the oil pan and fry until the fish scales become soft and slightly curly, and the fish body becomes brown and fished out.
3. Then light it in a pot, add onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, add fried fish, simmer for 5 minutes, and add tomatoes and sesame oil after boiling.
Sauerkraut carp
1. A fresh carp came to the forest.
2. Cut two pieces of meat with a knife.
3. Cut into pieces with a knife and add egg white.
4. Oil pan heating
5. put in sauerkraut bags.
6. Add sauerkraut and stir fry.
watering
8. Add fish head and fishbone and stew first.
9. After stewing, put in the fish, and then cook it after a little discoloration.
Carp with chopped pepper
1. Wash the carp, cut off the head and tail, and cut the fish into flower knives attached to the abdomen.
2. Chop the onion, ginger and garlic for later use.
3. Wipe the fish evenly with cooking wine, white wine, pepper and salt, and marinate in a dish for 20 minutes.
This bottle of chopped pepper is about 1/3.
5. Mix chopped pepper with Jiang Mo.
6. Put the chopped peppers evenly on the fish. Steam in a steamer for 10 minute, then steam for 3 minutes after turning off the fire.
7. Sprinkle chopped green onion and garlic on the steamed fish.
8. Burn the oil in the pot and turn off the fire after pumping.
9. After a few seconds, pour it on the chopped green onion and garlic. ...& gt& gt
How to make frozen sea fish delicious?
Fried to make soup.
How to make frozen sea fish delicious?
Marine fish is rich in DNA, which is very helpful for children's brain development. Eating more can make children smarter. But DNA is very easy to be oxidized, and the DNA in frozen marine fish has been oxidized, so frozen marine fish is not as nutritious as fresh marine fish. The DNA content of freshwater fish is very small, only a few tenths of that of marine fish, so the nutritional value of marine fish is much higher. So why are the Japanese one of the smartest people in the world? Because Japan is close to the sea, it often eats marine fish raw, and most of the DNA in marine fish is absorbed. I recommend a kind of marine fish-sardines. This kind of fish has a high DNA content, so marine fish should eat its original flavor. Therefore, the practice in Guangdong is: cut into pieces and put some salt. After half an hour, fry the fish pieces in a hot pot (not too much) until they are yellow, and then fry the other side. Delicious, delicious, not fishy ... good luck! !
How to make frozen marine fish delicious?
After the fish is thawed, marinate it with cooking wine, salt, onion, ginger and garlic for 0/5 minutes, drain the water and fry it in a pan (not too much oil, but don't paste it, and be careful not to scatter the fish when turning over). Take it out after frying, change the oil again, stir fry onion, ginger, garlic and pepper, prepare sweet and sour juice (taste according to your own preference), and add the fried ones.
How to make frozen yellow croaker delicious
Recommend several ways to eat:
red-cooked yellow fish
condiments
A yellow croaker (about 250 grams)
ginger slice
Onion 1
condiments
Soy sauce 1.5 tbsp
Sugar 1/4 tbsp
Proper amount of salt
Proper amount of cooking wine
Steps of braising yellow croaker
1. Wash the yellow croaker, drain the water, and wrap the fish with salt and cooking wine for pickling 15 minutes;
2. Heat the oil pan, put the dried yellow croaker into the pan and fry it with medium fire until it is solidified, and then fry it with low fire until it is golden yellow; Turn off the fire and cool it down before turning over. After turning over, fry until the other side is golden;
3. Put shredded ginger and onion on the yellow croaker, add white sugar and soy sauce, pour in half a bowl of water, bring to a boil with high fire, turn to low heat, and simmer on low heat until the sauce is almost dry;
4. Sandwich shredded ginger and shredded onion, decorate with onion and red pepper rings, and serve.
skill
1: Iced fresh fish is most suitable for braising, and it will be more delicious with some soy sauce and sugar;
2. First put a little salt and cooking wine on the inside and outside of the fish for pickling, which not only makes the fish more tasty, but also removes the fishy smell;
3: The fish should be dried before being put into the pot. Don't let the fish fry until the oil is hot. Never put cold oil in the pot, because it is easy to fry the fish skin. You can also apply a thin layer of dried raw powder on the fish body to ensure that the fish skin will not be fried;
4: When buying, ask the stall owner to clean the gills, intestines and scales. And just go home and wash it, which not only saves time, but also makes the home full of fishy smell.
Steamed yellow croaker
Yellow croaker, also known as "yellow croaker", belongs to the family Sciaenidae. The whole body is flat and scaly, the head is big, the innocent abdomen is golden yellow and the tail is narrow. There are two jade-like white bones in the skull, so it is also called "stone fish". Yellow croaker, Jianghu argot refers to gold bars. Yellow croaker is an ideal food for patients with hypertension and obesity, because it can nourish and strengthen the body, delay aging, soothe the nerves and stop bleeding. When I cooked this dish, I borrowed from the traditional "steamed wuchang fish" method. Steamed wuchang fish is steamed with ham, bamboo shoots and mushrooms.
condiments
Yellow croaker 1 strips of bacon 1 small pieces
Tomato, coriander, onion and ginger
Cooking wine salt
Steps of steaming yellow croaker
1. First, gut the yellow croaker, wash off the black in the belly, cut three knives on the fish with an oblique knife, and marinate the whole body and stomach with cooking wine and salt for about two hours.
2. Cut the bacon into six thin slices and insert it into the knife edge of the fish. Sprinkle onion and shredded ginger on the fish.
3. Steam on the pot for about ten minutes, as long as the fish eyes are prominent.
4. When steaming, carve the tomatoes into flowers with a knife, put them on the plate, and put two parsley on both sides. After the fish is out of the pot, gently put it into a decorated plate and serve.
How to make frozen sea fish roe delicious
Dizygotic fish eggs
Ingredients: 50g roe, raw eggs and 3 preserved eggs, 1. Peanut oil, salt, monosodium glutamate (chicken essence) and a little pepper.
Practice: 1. Fish eggs are cooked and mashed, preserved eggs are steamed, shelled and cut into small pieces.
2. Beat the eggs well, add salt, monosodium glutamate (chicken essence), pepper and fish eggs and mix well.
3. Put the oil in the wok, add the broken eggs and fish eggs, then put the preserved egg slices on the eggs and fry them thoroughly over low heat.
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Fried fish roe
Ingredients: roe, sugar, salt, dried pepper, peanut oil, sesame oil, onion, ginger, vinegar, monosodium glutamate (chicken essence).
Practice: Stir-fry the oil at the bottom of the pot when it is 50% to 60% hot, add onion, ginger and dried pepper to stir fry, then add caviar, salt, sugar, vinegar and cooking wine to stir fry, then add monosodium glutamate (chicken essence) and sesame oil to stir fry, and start the pot.
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Braised fish roe with onion
Ingredients: cooked roe 1 serving, 5-6 slices of ginger, 2 ounces of onion (80g).
Seasoning: water 1/2 cups of water, 2 tablespoons of light soy sauce, 2 teaspoons of sugar 1 and 1/2 teaspoons, a little of sesame oil and pepper.
Exercise:
(1) Remove the roots from the onion, wash, drain and cut into sections for later use.
(2) Heat 2 tbsp oil, add steamed roe, and fry on low heat until golden brown on both sides.
(3) Stir-fry the remaining hot oil, ginger slices and shallots, pour in the wine, add seasonings and caviar, stew for a while until the caviar absorbs the taste of the juice and the juice is slightly dry and sticky, then scoop it up and eat it while it is hot.
Note: roe can be steamed first.
How to make frozen fish delicious and not fishy?
Thaw. Clean it up, after the water is controlled to dry, fry it in a little oil until both sides are brown, immediately add vinegar, and then pour in cooking wine and various ingredients. Add the sauce, add water, boil and simmer until you see the soup. Add carrots and coriander before cooking. I believe you can eat without stars.
The sea fish in my refrigerator has been frozen for a long time. How to make it taste 20 cents?
After thawing, steam it and add some onions. If you have eaten before, eat it. No problem. Very fresh.