Luofeiyu practice daquan
First, the practice of sweet and sour fish
1, tilapia scales, gills and internal organs, after washing, use kitchen paper or dry cloth to absorb the water on the surface, so it is easy to be brittle when frying.
2. Cut a knife on the back of the fish every 3 cm with an oblique knife, cut it into a slope shape and reach the spine, add a little salt and cooking wine and sprinkle it into the fish for a while.
3. Turn the sliced fish fillets over and sprinkle with dry starch. Sprinkle each slice evenly, pat it with your hands to make the fish look dry, then grab the fish tail with your hands and shake it, so that the fillets will open and shake off the dry powder that has not been patted.
4. Put the soy sauce, salt, white vinegar, tomato sauce, sugar and starch water into a bowl, and stir evenly to make the sauce.
5. Put oil in the pot and heat it to 80%. Fry the fish until the skin becomes hard. Soak in low fire for three minutes, then fry in high fire until golden brown, remove and plate.
6. Heat the wok, add a little oil, add shredded ginger, onion and garlic slices and stir-fry until fragrant.
7. Add the green beans and red green peppers, stir well, pour in the prepared sauce, stir quickly, and finally add a teaspoon of oil, stir repeatedly until the oil bubbles and shines, and then pour it on the fish.
Second, the practice of braising fish in soy sauce.
1. Wash the tilapia inside and out after you buy it.
2. After washing, use a flower knife, and draw the thick meat deeper to taste better.
3. After laying the flower knife, sprinkle with salt, put it on your head, and control the water slightly.
4. After there is not so much water on the fish surface, apply a layer of sweet potato starch.
5. Heat the wok, pour in the appropriate amount of vegetable oil, and then add the fish to fry until both sides are golden. If you feel the fish is still at the bottom of the pot when you turn it over, don't turn it over in a hurry, which means it hasn't been fried yet. The fried fish is wrapped in a golden shell, which can be easily turned over and is not fragile when cooked.
6. Add a bowl of water to the wok, pour in a proper amount of cooking wine, a spoonful of sugar, a spoonful of soy sauce and a proper amount of salt to boil, then put the fried fish in the pot cover and cook for about 10 minute.
7. In the process of cooking fish, be sure to open the pot cover and pour the soup on the fish, so that you can taste it even if you don't turn it over. If the fish is too big, it will be easily broken.
8. When there is only a small bowl left in the soup, take the fish out of the plate.
9. thicken the soup left in the pot with water starch.
10. Finally, pour the sauce evenly on the fish, and a simple and delicious braised fish is finished.
How to make tilapia delicious?
1 The cooking of all kinds of tilapia is not easy to master, and the heat is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need more oil, crisp and dry, while frying fish needs hot pot, less oil and warm fire.
When the fish enters the pot, move less. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
It takes about ten minutes to set the skin and then turn it over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will feel solid and overdone. In fact, because some people are afraid of being unfamiliar, it is not a clever way to draw a knife edge on the fish in advance. As soon as the fish is cut open, the soup will be easily lost, and the dry-fried fish should not be too big.
Nutritional components of tilapia
1, protein
Protein can not only promote the growth and development of young children, but also help them get better as soon as possible when they have a wound. Protein of fish contains nine essential amino acids needed by human body. About 87-98% of these protein can be used by our bodies, so fish is the source of first-class protein.
2, vitamins
Among the W-3 fatty acids contained in fish, EPA and DHA are the most abundant. In addition, fish oil is rich in fat-soluble vitamin A and vitamin D, especially in the liver of fish, and salmon, sand fish and herring contain a lot of vitamin D. Fish also contains four water-soluble vitamin B groups: vitamin B6, B 12 and nicotinic acid.
How to choose tilapia
1 The meat should be elastic.
Fish gills are reddish or dark red.
The eyeball is slightly convex and black and white.
4. The appearance is complete, and no scales fall off.
What doesn't smell is fresh.