Introduction: How to make tilapia delicious, let me introduce you to some of them below! How to make tilapia delicious
How to make braised tilapia :
Ingredients: 1 tilapia (about 600 grams), red pepper, 3 chives, 1 small piece of ginger, 3 cloves of garlic, 30 grams of cooking oil, 3 grams of sesame oil, 3 grams of soy sauce , 6 grams of cooking wine, 3 grams of pepper, 3 grams of refined salt, a small spoon of sugar, 1.5 grams of MSG.
Method 1. Clean the tilapia and make 3 diagonal cuts on both sides of the fish; wash and cut the onions into sections, wash and slice the ginger, garlic and red pepper; 2. Add oil to the pot and heat it up , fry the fish until both sides are golden brown and serve out; 3. Leave a small amount of oil in the pot, sauté the onion, ginger, garlic and pepper until fragrant, then add soy sauce, cooking wine, sugar, pepper, salt, MSG and water and bring to a boil; 4. Add the pan-fried tilapia, cook over low heat until the flavor is fragrant, remove and place on a plate, cook the remaining soup until thick, drizzle with sesame oil and pour over the fish. Note: The taste is mellow and the color is ruddy. Fresh tilapia tastes delicious whether fried, fried, braised or used in soups.
Recipe for sweet and sour tilapia:
Ingredients: tilapia, salt, sugar, vinegar, soy sauce, water starch.
Method 1. Check the fish’s belly and back to see if the fish scales on the back and under the fins are clean. Remove all the messy membranes and coats. Use a knife to cut the blood vessels in the belly near the spine and flush them clean. Make a few cuts on the fish body, dry it inside and out with kitchen paper, and sprinkle lightly with salt. 2. Heat the pot, add oil, add ginger slices and green onion slices, use a spatula against the ginger slices to spread the oil evenly on the bottom of the pot. 3. Put the fish in the pan and fry without moving it. When one side is almost done, shake the pan twice to make the fish skin as complete as possible; turn over and continue frying the other side. 4. Add sugar, vinegar, soy sauce, and water, cover and cook, then turn over and cook until the thickest part can easily separate the fish meat from the bones. 5. Thicken with water starch and reduce the juice over high heat.
Recipe for boiled tilapia:
Recipe introduction: Xiaobao’s official leave took him to Hubei to visit his grandparents, and then went there again When I visited my grandma in Chongqing, I was very happy that the old people were in good health, and the brothers and sisters from both families also lived a happy life. I wanted to go out and take pictures, but it was raining or hot, so I made an excuse: I would go back and take pictures in the winter. In the past month or so, I have eaten Hubei delicacies and Chongqing delicacies, which has greatly satisfied the stimulation of the taste. The only drawback is that I have gained a lot of weight. I want to lose weight! Hum hum! I remember that my brother-in-law and his sister did not know how to cook when they were in love. Come on. My family was influenced by my mother, a great chef, and Chongqing people are very delicious. It is said that in order to win the hearts of Chongqing beauties, most Chongqing men cook delicious food. After they get married, the person who takes care of the dishes will be his brother-in-law, and the person who does the chores will be his sister. The two of them cook authentic Chongqing delicacies for me in different ways every day. Tilapia, also called African crucian carp, is a very common fish that is rarely bought and eaten in Shenzhen, but after my brother-in-law cooked it, it became incomparably delicious.
Ingredients: soybean sprouts, green onions, red peppers, 1 pack of spicy fish seasoning, 6 pieces of tilapia (according to your own quantity), ginger slices, garlic slices, dried chili segments, Sichuan peppercorns, Salt, chicken powder, vegetable oil
Method 1. Wash the fish and cut it into two pieces for later use. 2. Wash the green onion and cut into 2-inch sections, slice the red pepper diagonally, remove the roots of the soybean sprouts, wash and set aside. 3. Heat vegetable oil in a pot, add ginger slices, garlic slices, dried chili segments, and peppercorns and stir-fry until fragrant, then add the boiled fish seasoning and stir-fry a few times to release the aroma. 4. Add appropriate amount of water and boil to form a soup base. 5. Transfer the soup base to a large stainless steel basin and continue to cook (for convenience, serve directly), add soybean sprouts and bring to a boil, add appropriate amount of salt and chicken powder to taste. 6. Add the fish cut into two pieces and cook. 7. Cook until the fish is cooked, place the green onions and red pepper shreds on top and serve.
How to make cold tilapia:
Recipe introduction: There are many ways to make fish. I usually eat a lot of steamed, fried and braised fish, but this time I still have it. For a change, make a spicy, fragrant and appetizing cold fish dish. Salad fish is super easy to make, just steam the fish until cooked, then pour the sauce on it. If you are more particular about it, you can also cook the fish in spice soup and then serve it cold, which will make it taste better with less fishy smell. I like simplicity when cooking at home. The simpler and more delicious the best, so I still like to use the steaming method. The key is to prepare the flavor of the sauce well. Just add various seasonings according to your taste to make it the flavor you like.
Ingredients: 1 tilapia, 2 cloves of garlic, 2 green onions, 1 coriander, 2 chilli padi, a piece of ginger, 30ml of chili oil or Laoganma, 30ml of balsamic vinegar, light soy sauce 25ml, 5ml sesame oil, 2g sugar, a little salt
Method 1. Remove the gills, scales and internal organs of the tilapia, scrape off the black membrane on the inner wall of the abdomen, rinse it, and cut a strip on both sides of the fish body. Use salt, cooking wine, and ginger slices to marinate the Zihua Knife; 2. Slice the ginger, mince the garlic, wash and chop the chilli padi, chopped green onion and coriander respectively; 3. Put an appropriate amount of water in the pot and bring to a boil, add the fish Place on the steaming rack, cover with water and steam over high heat for about 7 minutes, until the fish is cooked, take it out, and pour away the soup that oozes out of the steamed fish (not the water in the steamer); 4. Add the onions, minced garlic and fingers. Put the pepper into a bowl, add oil chili, light soy sauce, balsamic vinegar, sugar, salt, and sesame oil and mix evenly to form a sauce. Pour it over the steamed tilapia, and sprinkle with chopped green onion and coriander. Tips **My oil chili is made by a relative. It contains peanuts and some diced chicken. It tastes very good. If you don’t know how to make oil chili, you can use Lao Ganma instead. **The soup oozing out from the steamed fish is very fishy. After the fish is steamed, be sure to pour out the soup and pour it into the cold sauce to make it taste much better. **In addition to tilapia, you can also use your favorite fish such as crucian carp, carp, grass carp, or bass and catfish with fewer fish bones. **This dish can be eaten hot or cold. Pour the sauce on the fish immediately after it is steamed. There is no need to wait for it to cool down before pouring on the sauce. It tastes delicious when eaten hot, and it tastes even better when eaten cold. **Seasoning can be added according to taste.