Ingredients: 300g grouper meat, pea pods 10, red pepper 1 0, yellow pepper 1 0.

Seasoning:

1, half egg white, half teaspoon salt, a little pepper and half teaspoon starch;

2. 1 tbsp cooking wine, half a teaspoon salt, half a tablespoon water starch, a little sesame oil, and 3 tbsp water.

Operation: 1, fish fillets, marinating with seasoning (1) 10 minutes;

2. Wash red and yellow peppers, cut them open, remove seeds and cut them into small pieces. Pea pods tore off the old tendons and washed them for later use;

3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;

4. Mix the seasoning (2) evenly, pour it into the pot, and then stir the fish fillets together to serve.

Key tip:

1. Grouper has fewer spines and a thick meat layer, which is most suitable for frying fish slices. You can buy it in supermarkets or vegetable markets. Besides grouper, snapper slices are also acceptable.

2. The oil temperature of fish fillets should not be too high to prevent the fish from sticking together.

3. Stir the ingredients and seasonings evenly first, and then add the fish fillets, which can reduce the stir-frying and keep the integrity of the fish fillets. Because the fillets are already eight ripe after oiling, you can fry them in the pot a little, and it is not advisable to turn them over with big moves.

Nutritional value: Grouper-Grouper, with long body, flat side and various colors, usually brown or red, with stripes and spots, is a famous specialty of Zhenhai Shengsi ... all grouper recipes.

Peas-peas, also known as peas, snow beans, winter beans, wheat beans, cold beans and so on. There are two varieties in the cultivated species: white pea, also known as famous vegetable pea; Purple flowers ... all pea recipes

Gourmet: Sichuan cuisine-Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to Huayang National Records, Pakistan "planted five ... all Sichuan dishes."

Fried black fish fillets

Fried black fish fillets

[Main materials and auxiliary materials]

Blackfish Bar .. 750g

Ginger slices ... 10g

Refined salt ... 10g

Auricularia auricula ... 10g

Egg white ... length

Yellow rice wine ... 15g

Water starch ... 30 grams

Chicken soup ... 50 grams

Cooked lard ... 250 grams

Refined sugar ... 15g

Onion segments ... 10g

Sesame oil ... 10g

Bamboo shoots ... 50 grams

[Cooking method]

1. Remove scales, gills and fins of snakehead, take out internal organs and wash them. Cut the fish head along the fishbone with a knife.

Tail, take off both sides of the fish, peel it, cut it obliquely from the front of the fish into thin slices in the shape of magnolia petals and put it in a bowl.

Medium, add a little salt, egg white 1, starch and mix well.

2. Heat the pan, add cooked lard, heat it to 50%, add fish fillets, and disperse until the fish fillets are milky white.

When it turns white, pour it into a colander to drain the oil. Re-ignite the original pot, add 50 grams of lard, and when it is 40% hot, add the onion.

Adding yellow wine, chicken soup, salt and white sugar, boiling, thickening with water starch,

Pour in the fish fillets and stir well. Add sesame oil and serve.

3. Wash the fish bones and skins, put them in a boiling water pot, and then take them out. Add appropriate amount of water, add 50g lard, and put

Stir-fry ginger and onion, add appropriate amount of water, add fish bones, boil, skim off floating foam, add yellow wine and simmer over low heat.

20 minutes, add 50 grams of lard, cook for 5 minutes, add salt, remove onion and ginger, and pour into the soup bowl.

[Process key]

1. Two pots and two stoves, fish fillets and fish soup are cooked at the same time, served at the same time, and the soup is eaten together, which is called Jiangjundu.

Bridge.

2. Fish fillets and fish soup are boiled by fire, the fish fillets are soft and tender, and the fish soup is as white as milk.

[Flavor characteristics]

1. China, a snake head, has been preying since ancient times. It is recorded in The Book of Songs, Shennong's Classic of Materia Medica and Erya.

It is said that its meat is thick and tight, white and tender after cooking, and the soup is as white as milk, which is delicious and unusual.

Slice the meat and shred it, or use it to roll other raw materials to make vegetables. The skeleton behind the meat is used to make soup.

Jiangsu famous dish "Jiangjun Crossing the Bridge" belongs to the type that fish is the dish and fish skeleton is the soup.

2. The snakehead has a high nutritional value, containing about 20% of protein and 0/4% of fat/kloc, which is indispensable to human body.

Less phosphorus, calcium, iron and multivitamins. Traditional Chinese medicine believes that it is sweet in taste and cold in nature, and has the functions of invigorating spleen, promoting diuresis and benefiting qi.

It has the effects of nourishing blood and promoting lactation, and can be used for treating edema, damp arthralgia, beriberi, asthenia and emaciation, and postpartum lactation.

It also has good effect on wound healing. Southerners in China regard black as nourishing fish and often choose it as medicine.

Especially in Guangdong and Guangxi, it is regarded as a precious tonic. Taoism regards it as bad water and abstains from eating.

3. Fish fillets and fish soup are served at the same time, and famous people will cross the bridge. In fact, both kinds of snakehead are eaten, and the dishes are accompanied by soup, which has a unique flavor.

Catch fried fish slices

Cai Ming zhua fried fish slices

Manchu-China banquet is in its own cooking.

trait

raw material

200g of fish, cooking wine10g, refined salt1.5g, 30g of sugar, vinegar15g, soy sauce10g, a little minced onion and ginger, 75g of wet corn flour, 500g (about 50g) of peanut oil, and clear soup.

manufacturing process

1. Peel the fish and remove the thorns, cut it into rectangular slices with a knife of 1 inch 5 minutes, 8 minutes wide and 2 minutes thick, put it in a bowl, add a little cooking wine and refined salt, and 60 grams of corn flour, and mix the fish slices evenly into a paste. 2. Sit in a wok and inject peanut oil. When it is 70% hot, put the fish fillets into the wok one by one, fry until golden brown, and take them out. 3. Leave the bottom oil in the pot, stir-fry the onion and ginger slightly, then add cooking wine, refined salt, soy sauce, sugar and vinegar broth, and bring to a boil. Dilute corn flour with water, pour it into the pot to make a paste, pour in the fried fish fillets, stir fry evenly, and sprinkle with a little hot peanut oil.

Fried fish slices with tomato

Recipe Name-Fried Fish Slices with Tomato-Recipe for the Elderly

Other cuisines belonging to this cuisine

Types of healthy recipes

General characteristics

The basic materials are 200 grams of fish, 200 grams of tomatoes, 50 grams of vegetable oil, 20 grams of starch, a little onion and ginger, and a proper amount of refined salt.

Practice: 1. Cut the fish into 1 inch-long and 1 minute-thick slope blades with a knife, wash and drain them, put them in a bowl, and marinate them with salt, onion, ginger juice and starch; Wash tomatoes, blanch with boiling water, remove pedicels, peel and seeds, cut into thin slices and mix with salt.

2. Heat the pan and oil it. When it is 50% to 60% hot, cut the fish fillets from the pan and shovel them on the colander to drain the oil.

3. Pour the tomatoes into the remaining oil in the pot, stir fry a few times, add a spoonful of water to boil, then hook the film with starch, pour the fish fillets in the colander into the pot and turn it over a few times.

Fried fish slices with bitter gourd

Ingredients: hairy crab (tiger shark) 500g, bitter gourd 1 50g, egg 1 piece, green pepper1piece, onion 5g, salt, monosodium glutamate, raw flour, salad oil 50g (about 70g) and Shaoxing wine 5g.

Methods: 1. Cut off two pieces of tenderloin, remove the spine, wash and drain. Put it into a bowl and size it with egg white, salt, monosodium glutamate and raw flour; Slice bitter gourd and soak for half an hour; Sliced onion, sparrow tongue; After cleaning the green pepper, replace it with a rhombic tablet;

2. Take out the bitter gourd and drain the water; Heat the wok and dry it. When the salad oil is heated to 50%, shake the fillets into the pot, oil them, and take them out until they change color. Pour off the remaining oil in the pot, add clean salad oil, heat to 50%, and add green pepper slices and onion segments. Stir-fry a little, add bitter gourd slices, Shaoxing wine and monosodium glutamate, stir-fry a few times, then add hairy crab slices, turn over the frying spoon, and then pour in a little salad oil, and serve.

Features: harmonious color, fresh and tender fish fillets, slightly bitter.

Fried fish fillets

Ingredients: grass carp 300g, cooked bamboo shoots 150g, wet mushrooms 10g, ginger slices 5g, onion 5g, red pepper 1, eggs 1, refined salt 5g, monosodium glutamate 5g, white wine 0.2g, sesame oil 2g and raw oil 500g.

Methods: 1. Peel and wash the fresh fish. Rub it into Japanese slices with a blade, add a little salt, monosodium glutamate, wine, ginger and onion and mix well for about 5 minutes. Take out ginger and onion and add egg white and mix well for later use.

2. Cut bamboo shoots into square pieces, red peppers into small pieces, onions into sections, and mushrooms into slices. Then, heat the tripod and put it into the raw oil. When the oil temperature reaches about 180℃, fry the fish fillets in an oil pan, that is, take them out (keep the fish fillets white), pour the oil on them, then fry the bamboo shoots, pepper slices and mushrooms in the oil pan for several times, that is, add the fish fillets and onion segments.

Features: the taste is fresh, tender and smooth, and delicious.

Fried ear fillets

Fried ear fillets

Raw materials: tremella (dried) 25g, lean pork 150g, lettuce 50g, red persimmon and pepper 50g, cooking wine 10g, starch 25g, egg 1 piece, ginger 5g, onion 10g, salt 4g and monosodium glutamate.

Efficacy: nourishing yin and clearing lung, benefiting spleen and stomach.

Usage: Suitable for cough due to lung heat, dry cough due to lung dryness, gastrointestinal dryness and heat, angiosclerosis, hypertension, etc.

Making:

1. Tremella fuciformis is soaked in warm water for 2 hours, pedicled and torn into petals; Wash lean meat and cut it into 3 cm square slices; Wash red persimmon and sea pepper, and cut into 3 cm square pieces; Peel the lettuce, cut it into 3 cm square slices, slice the ginger and cut the onion.

2. Put the glutinous rice flour into a bowl, beat in the egg white, drain a little water, and put in the pork slices and grab them evenly for later use.

3. Heat a wok with high fire, add vegetable oil, add ginger and onion when it is cooked, then add pork slices and cooking wine, stir-fry until it changes color, then add tremella, lettuce slices, red pepper, salt, monosodium glutamate and chicken essence.