Material for making grouper soup:
Ingredients: 2g of grouper, 1g of millet
Accessories: 8g of barbecued pork, 2g of dried mushrooms
Seasoning: 3g of sesame oil and 5g of salt.
2. Slice the barbecued pork;
3. Wash the millet, soak it in cold water for half an hour, and drain the water;
4. Wash the grouper meat, wipe it dry, cut it into small pieces, add sesame oil, pepper and salt for 1 minutes;
5. put it in boiling water and burn it until it is half cooked, then take out and drain it;
6. Heat the wok, add salad oil, stir-fry ginger slices, add stock, add mushroom slices and millet and bring to a boil, then cook on low heat for 3 minutes, thicken with wet starch, add pork slices and fish slices and bring to a boil;
7. When the fish is cooked, put it in a soup bowl and sprinkle with chopped green onion.
steamed sea bass's practice
Raw material
A grouper (weighing about 1g). 5 grams of pork suet. 5 g of refined salt, .5 g of monosodium glutamate, 15 g of Shaoxing wine and 5 g of scallion. 25g of soy sauce and 1g of ginger slices.
preparation method
the grouper is slaughtered and washed. Cut 5 knives on both sides of the fish, and cut pork suet into 1 pieces. Stuff pig's plate oil, 1 piece of ginger and 1 piece of onion into each knife edge of the fish. Take another cup. Add salt, soy sauce and Shaoxing wine, put them in a steamer together with the fish, and steam them with high heat until the fish knife lines are exposed. Pick up the onion, ginger and pork chop oil slices, sprinkle with monosodium glutamate, and bring steamed soy sauce flavor to eat.
Features
The fish is complete in shape, fresh and tender, plump and smooth, and fragrant.
the method of frying the grouper pieces with incense
The characteristics of the fish pieces are golden yellow, crisp outside, soft and tender inside, and delicious.
3g of net grouper. 1.5 grams of refined salt, 5 grams of sesame oil, 4 grams of dried starch, 4 grams of clean eggs, 3 grams of bread crumbs, and 15 grams of cooking oil (1 grams of actual oil consumption).
production process
the grouper is slaughtered routinely. Descaling. Remove gills, disembowel, remove head and tail, change two pieces, chop them into long cubes with a length of 5cm and a width of 3cm, marinate them with refined salt and sesame oil, break the eggs, add starch, beat them into egg paste, and evenly wrap them on fish pieces, < P > Then pat bread crumbs on each piece. Heat a wok over high heat, add cooking oil, and when it is 5% hot (about 125℃), add fish pieces and fry them in medium heat until golden brown.
fried fish
ingredients: grouper slices, broccoli, asparagus, garlic, onion, carrot, garlic, ginger, dried chili, fried onion crisp
seasoning XO sauce, oyster sauce
Cooking step 1. Saute the broccoli and asparagus together
2. Stir-fry the green. When the pan is hot, add the fish slices and fry for two minutes. 4. After the oil is drained, stir fry garlic, carrot, ginger and dried pepper. Add 2 bowls of broth, XO sauce and oyster sauce, stir well, then add fish fillets and stir fry together
5. After the soup is dried, the pan can be served < P > Mao Feng grouper < P > Ingredients: 45g of grouper < P > Accessories: 4g of Huangshan Mao Feng tea, < P > Seasonings: starch, cooking wine, egg yolk, salt and pepper.
2. Marinate the grouper with onion and ginger cooking wine, put the egg yolk and starch into a vessel, add water and mix well, put the fish paste, and then fry in an oil pan until golden.
3. ignite in a pan, pour a little base oil, put the fish and tea together in the pan and add a little salt and pepper to stir fry.
characteristics: crisp outside and tender inside, with the fragrance of tea and excellent flavor.
Stewed cabbage with grouper
Preparation materials: fresh grouper, cut with a knife, marinate with a little salt for half an hour, put the fish head in another soup pot, stew the fish soup, and reserve it for stewing the fish.
1. Leave the pot untouched, heat the oil to release ginger slices, a little dried pepper, and then add fish, vinegar, and a little salt (salted just now. It's enough to just submerge the fish.
2. Cut the cabbage into pieces, paying attention to connecting the cabbage, and then cut it into small pieces to form a triangle .. Cut half an onion, cut the onion into crosses, and then cut it into small strips. I think the onion with the fish has a special flavor. The garlic cloves are smashed.
3. Cook the fish on it for about 5-6 minutes. Because onions will soften and give off fragrance when heated. Garlic cloves are also sprinkled in.
4. Continue to cook until the soup is almost dry. You can't cook until it is dry. Just leave some soup. It's a must to pour the soup on the rice! This is the time when the fish is about to be cooked. Eat cabbage in fish soup, and it will be delicious when it is cooked like this.