Whether to use hot water or cold water for braised fish, many people like to eat fish very much. Braised fish is a very classic dish. Fish is not only delicious, but also healthy. It is rich in nutrients and vitamins. Let's see whether to use hot water or cold water for braised fish.

It is best to use hot water or cold water for braised fish.

1, preferably not too big and fresh. Cleaning crucian carp, and drying;

Don't let it dry for too long. Wipe your body with flour (if the squirrel fish is a big dish, use flour). Slide the tail into boiling oil and fry it carefully with a shovel to avoid breaking the skin. Fry until both sides are brown, remove the oil from the pot, and the hot fish will be crisp when it sees the wind.

4. Spread the fried fish on the side dish, add soy sauce and yellow wine, and boil over high fire;

5. Turn over and add sugar, salt, pepper and a little monosodium glutamate. Add water but don't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);

6, see the juice is delicious, start the pot. Fish first, then cover the fish with side dishes.

7. Put the pot into the container (sprinkle some vinegar evenly on the fish after putting it in, which can increase the umami flavor, make the color more bright and attractive, and lock the nutrition and prevent the loss).

Production skill

1. After the crucian carp is fried, sprinkle a little salt in the hot oil, and then add the roe to fry until it is golden yellow, otherwise the roe will be too moist and easily explode and burn people.

2, crucian carp should first dry the water, coat it with a layer of raw powder, wipe it with ginger after the pot is hot, and then pour oil to fry the fish, so it is not easy to peel.

3. Crucian carp mud tastes heavy. After scaling, digging gills and removing dirt by laparotomy, the teeth in the throat after gills should be pulled out, which can completely eliminate the muddy smell of crucian carp.

4. When the crucian carp is fried and stewed, your hands should be light. If the force is too strong, it is easy to break the fish body and skin, which will affect the beauty of the dish.

Is it better to stew fish in hot water or cold water?

It is best to put the fish and bones in a pot with cold water after the water is boiled. Protein on the surface of raw materials rapidly solidified and denatured, and the cell pores closed sharply. However, the interior of the raw material has not reached the denaturation temperature, and the difference between the internal and external denaturation speeds is too great. When the inside reaches the denaturation temperature, the surface has solidified and denatured, and the pores are closed. Protein and other substances will hinder the dissolution of these internal flavor substances, and the freshness of the soup will be significantly reduced.

Stewed fish soup

Ingredients: Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (chopped), shallots 1 root (chopped), oil, salt and chicken essence.

Exercise:

1, put oil in the pan, heat it, push it away with a shovel, and fry the crucian carp slightly!

2. Fry until the fish changes color, and add 1 bowl half water! A bowl is your bowl of fish soup. Add ginger and garlic.

3. Cover the pot and cook for 20 minutes on medium heat. The soup turned white. If there is enough time, put 2 bowls of water and simmer for 2 hours after the fire boils. At that time, the fish will be dissolved in the soup, which is more beautiful!

4. Add appropriate amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. Fresh!

Whether to use hot water or cold water for braised fish is not only because it is delicious, but also because it is healthier. Fish belongs to lean meat type, and its fat content is less than 2%.100g of fish can guarantee half of protein needed by human body every day, so it can be said that it is very nutritious. Moreover, fish is rich in folic acid, vitamin B2 and other vitamins, which has good effects of nourishing and invigorating the stomach, clearing away heat and detoxifying; Moreover, fish meat is rich in vitamin A, calcium, phosphorus and other nutrients, so eating more fish meat can also play a very good role in nourishing liver and blood, nourishing skin and promoting hair growth.

According to different species of fish, the nutritional elements in the body are also different. For example, the main protein contains 18.6% silver carp, 17.3% carp, 13% crucian carp and 18.5438+0% hairtail. Therefore, if you want to supplement protein by eating fish, you'd better eat more silver carp or hairtail, because their protein content is higher than other fish. The most important thing is that fish's muscle fiber is short, which can make it taste better and can be digested well. For some people with poor gastrointestinal tract, eating more fish can also ensure the absorption of nutrients.

There are many ways to cook fish in China, such as steaming, stewing and stewing. Each method has its own unique way. What I want to tell you today is whether to put hot water or cold water in the process of cooking fish. Many people will encounter such a problem, that is, the cooked fish is very broken, the fish is very fishy, and it is almost inedible, which can't be compared with that in restaurants. Then why is this happening? Today, I want to tell you something. Only when we know the truth can we know that all these years have been wrong. No wonder it's not delicious.

In fact, you can put cold water or clear water in cooking fish, but you should put it according to the way you cook it. And whether it is cold water or hot water, it has its own uniqueness. Start with hot water. Putting hot water can make the fish's appearance shrink quickly, which can fix the shape, help the fish to be well fixed, ensure the meat is not broken and prevent the loss of nutrients.

For cold water, it is necessary to treat fish in advance. Like squirrel fish, you should simmer the fish first, then fry it, and finally cook it, so that the fish can use cold water, so that the fish will not break and have a fishy smell. You got it? In fact, cold water and hot water can be used, depending on how you do it, different cooking methods and different water, so as to ensure the delicious fish.

Stew fish in hot or cold water. Braised fish

The heat of stewed fish is not very high, because the calorific value of fish ingredients is very low, but the protein content is high, and there is basically no fat rate, so you can eat fish even if you are slightly fat, so you don't have to worry about getting fat. It is very suitable for everyone who is running to lose weight, so that you can avoid the outflow of some kinetic energy and nutrition.

Mode 1

Prepare food in advance

Ingredients: Braised fish and crucian carp 1 kg (gill removed, scales removed, abdomen cut and cleaned) Accessories: one or two pieces of cooked chicken breast (sliced), one or two pieces of fresh mushrooms (sliced) and one or two pieces of bamboo shoots (sliced and boiled in boiling water for about five minutes).

Seasoning: one or two onions, cut into strips. A small piece of ginger, sliced. Cut garlic in half and slice. Take two teaspoons or one teaspoon of soy sauce Teaspoon cassava starch, mixed with tap water to make juice. A teaspoon of rice wine. A spoonful of sesame oil. Salt and monosodium glutamate in moderation.

Cooking method

1. After cramping the combed fish leg, make five or six cuts at equal intervals on both sides of the fish body, then smear salt and rice wine with juice and marinate for more than 30 minutes.

2. Add some oil to the pot and heat it to 70%. Fry the fish to light yellow and take it out for later use.

3. Leave about one or two oils in the pot, heat it to 40%, and stir-fry ginger slices, garlic and shallots until fragrant.

4. Then pour in chicken breast slices, shredded bamboo shoots and mushroom slices and stir-fry for 30 seconds.

5, add about a catty of soup or water, fish, soy sauce, salt and cook for about three minutes, turn it over and burn for another three minutes.

6. Take out the fish and put it aside.

7. thicken the juice starch in the pot and pour it into the fish dish.

Make a secret

There is a trick to frying fish. Boil the oil in a pot with low heat and less stirring.

Fish is not easy to master in cooking. Familiarity is very important to the success or failure of decision-making. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need more oil and enough calories to be crisp and refreshing. If they fry fish, they need hot pot, less oil and warm fire.

Don't touch the fish when it is in the pot. This is the secret and the only way to fry fish. I'm afraid it's unfamiliar, and if I keep turning it over, I'll fall short, and I'll fall black and blue after three or two times. Before this, be sure to add some oil when the pot is hot, wipe the fish clean and put it in the pot, fry it gently with a small fire, and don't rush to push and turn it over. If you don't need a wok, if you sometimes tilt the body of the wok, let the general fire heat up, and don't control the fire too quickly.

After about ten minutes, the skin of the watch turned over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the frying spoon touches it, it will feel too tight. In fact, because some people are afraid of being unfamiliar, it is not a superb way to draw wounds on fish in advance. Once the fish is cut open, the juice is easy to flow out, and the dry-fried fish does not need to be very big.

Mode 2

Prepare food in advance

Ingredients: fish segments (I don't know whether it is silver carp or silver carp) and soybean kernels (not too much).

Accessories: rice wine, braised sauce (soy sauce is also ok), dried Chili (not allowed)

Seasoning: ginger, onion, salt and sugar.

Cooking method

1, clean the fish and cut it into strips (because the fish pieces are too big, I cut them in half, which is generally unnecessary). It's okay if it's a little thicker. Just rinse the soybeans with tap water. Chop the pepper into small pieces, cut the onion into sections and slice the ginger.

2, add some oil to the pot, a little more oil, fish pieces into the pot, both sides should be fried, fried until the surface is slightly burnt, be careful when rolling, you can use chopsticks to turn it over, put ginger slices, pepper, shake the pot twice.

3. Turn to slow fire, sprinkle the soybeans evenly on the fish section, put rice wine, pour it evenly on the fish section, and cook for about 5 seconds.

4, put the braised sauce (soy sauce is also, according to your own taste, how much is the key is the final color), sugar (braised sauce itself is adjusted, according to my taste, sugar can not be put, if soy sauce is used, sugar must be added), a small amount of salt, gently shake the cauldron, or you can roll it a little with a frying spoon.

Drain, cook until brown, and sprinkle with a little onion.