6 yellow croaker, 1 bowl of flour, 2 eggs.

Accessories:

Appropriate amount of oil, salt, 2 tablespoons of fresh soy sauce, appropriate amount of cooking wine, 20g of onion and 20g of ginger.

Xiamen Chef School, South China, directed the fried yellow croaker.

The method of frying yellow croaker:

1. Yellow croaker scales, internal organs clean.

2. Cut the onion and ginger into sections for use.

3. add soy sauce.

4. Add salt and stir well.

5. Add cooking wine and marinate for more than 2 hours.

6. break the egg.

7. The salted fish is covered with flour.

8. Dip another layer of egg liquid.

9. After adding oil heat to the non-stick pan, add croaker and fry over low heat.

10. Fry until golden on both sides.

Yellow croaker is a common aquatic food in our life. Yellow croaker is also called yellow croaker. Yellow croaker is rich in protein, and it also contains many trace elements that our body needs. Its nutritional value is very high, and proper consumption is of great benefit to our health. So what should the yellow croaker do to be nutritious? The picture is inspired by "air-dried duck". First, the yellow croaker is marinated for a long time, then hung up and fully dried, and finally fried, so that the dried vegetables are fragrant and delicious, and the meat quality is firm. Another unique feature of this dish is that the yellow croaker is marinated in homemade onion sauce. After 24 hours of salting, the flavor fully permeates into the fish. When taking the dish, it is covered with a layer of onion segments, which is rich in onion flavor. 1 and 10 chilled yellow croaker (weighing about 500g/ fish) were prefabricated in batches, thawed, cut from the back, evenly divided into two pieces and connected to the abdomen, rinsed after viscera removal, soaked in self-made onion fragrant juice with towel for 24 hours, taken out and drained, and hung in the shade for natural air drying. 2. Heat the pan to 70% heat with wide oil, add air-dried yellow croaker and fry until it is golden, remove and drain the oil, let it cool, and put it in a fresh-keeping box for refrigeration. Picking process: 60 grams of shallots are washed and cut into long sections, placed at the bottom of the plate and served with a yellow croaker. Self-made onion juice: 5 kg of clear water, 200 g of onion segments (chopped with a knife to make the onion taste more intense), 50 g of carved wine, 50 g of salt, 20 g of ginger slices and 20 g of pepper, and stir well. There is a short story about the origin of this dish. It is said that in the Ming Dynasty, there was a rich man in Fushan, Yantai who loved to eat fish and shrimp. One day, the cook didn't cook the yellow croaker thoroughly. In desperation, he put the original fish into the pot, and put in clear soup, onion, ginger and other ingredients to stew again until cooked. When it was served, the rich man thought it was fresh and fragrant, so he asked the name of the dish. The chef said, "It's called pot collapse yellow croaker" and handed it down. Ingredients: fresh croaker, about 400g. Seasoning: clear soup 200g, salt 3g, monosodium glutamate 2g, vinegar 2g, sugar 3g, shredded onion 8g and shredded green pepper 5g. Output: 1. Slaughter a fresh yellow croaker, remove the big bones and spine from the belly of the fish, unfold it into a hinge shape, and put it on a diagonal knife. 2. Add appropriate amount of onion, ginger, cooking wine, chicken powder, salt, monosodium glutamate and pepper to marinate the processed yellow croaker, then pat the starch evenly, drag the egg liquid, and fry it in oil until golden brown. 3. Heat oil at the bottom of the pot, add appropriate shredded onion, ginger and garlic into the pot, pour clear soup, salt, monosodium glutamate, vinegar and sugar, boil the yellow croaker, sprinkle shredded onion and green pepper, turn to low heat until the soup is dry, and take it out of the pot and plate it. Features: golden color, moist and shiny, soft and tender fish, salty and sweet and mellow. The picture is different from ordinary fried and fried yellow croaker. This dish draws lessons from the method of Guangdong-style labeling, and cooks the raw materials by the steam emitted after heating, so that the process of fish from raw to cooked can be presented to the guests. After opening the lid, you can smell the following three kinds of fragrance: First, the onion smell of red onion. The general practice is to use shredded onion as the bottom, but it is easy to come out when frying, and it will turn black after heating and stick to the bottom of the pot; Red onions are more fragrant and look cleaner. Second, the sauce flavor of lobster sauce. Yangjiang Douchi is selected when making sauce. This kind of lobster sauce is black and oily, salty and slightly sour, and has a strong flavor of lobster sauce. Add red curry sauce to add spicy curry flavor. Third, the fragrance of perilla leaves. Covering the shredded perilla leaves on the yellow croaker can not only remove the fishy smell of the yellow croaker, but also make the dishes look more distinctive. Production process: 1. Slaughter fresh yellow croaker, clean it, put it into a pot after punching a flower knife, and evenly sprinkle cooking wine 10 minute; After peeling the onion, peel the onion, peel the garlic, and cut the ginger into garlic cloves. Fry the above three raw materials in a pot until golden brown. Shred coriander leaves and perilla leaves for use. 2. Put the onion, ginger and garlic into the pot, put the yellow croaker into the pot side by side, pour the chicken soup, scoop in the raw lobster sauce, cover the middle with a layer of shredded coriander and then cover with shredded perilla. 3. Cover the table with a cassette oven, heat for 5 minutes on medium heat, and bake for 3 minutes after turning off the heat. Stewed yellow croaker at home is made of yellow croaker imported from Thailand, combined with traditional sauce burning method. After frying, add dried yellow sauce and broth to stew until it tastes good, and add the original yellow croaker soup to collect the juice when taking the dishes. The finished product has rich taste and delicious meat. Raw material literacy Thailand yellow croaker has a sharp head, garlic cloves, delicious taste, and can be steamed, braised and stewed in sauce. Compared with domestic yellow croaker, the color is more golden, especially the fins and fish tails, and there is almost no fishy smell. At present, the purchase price of yellow croaker in Thailand is 500 yuan/piece (40 kg/piece, equivalent to unit price 12.5 yuan/kg, which is equivalent to or even lower than that of domestic yellow croaker), and it is available in the large seafood market. 1 and 10 pieces of chilled Thai yellow croaker were prefabricated in batches, thawed and cleaned, and the surface was drained with a towel. 2. Put the wide oil into the pot and heat it to 70%. Fry croaker with low fire until the surface is golden yellow. Take out and drain. 3. Heat 100g lard and 50g salad oil in another pot, stir-fry 75g ginger onion slices and 50g star anise, and pour in a proper amount of stock. Add 100g mature vinegar, 75g soy sauce, 50g dried yellow sauce, 25g sugar and 15g salt. During serving, add 300g of original soup of yellow croaker, add 2 yellow croaker, cook over medium heat until the soup is thick, take it out of the pan and put it on a plate, and garnish with green garlic sprouts. When picking vegetables, take the original soup and burn the yellow croaker. Fish-flavored small yellow croaker This "fish-flavored small yellow croaker" is improved from "crispy small yellow croaker". The original version is mainly spicy. After the small yellow croaker is fried, sprinkle a layer of salt and pepper on the surface. This dish is made of Chili sauce, tomato sauce, balsamic vinegar, white vinegar and white sugar. Soak the fried small yellow croaker for seasoning. Pre-made 1 and 20 small yellow croaker (each weighing about 180g) in advance, slaughtered and cleaned, punched a knife on both sides of the fish, marinated with 100g cooking wine, 80g salt and 50g onion ginger for 30min, put in 70% hot oil, fried until the surface is golden, and drained. 2. Add 150g salad oil to the pot and heat it to 40% heat. Add 10g onion, ginger and minced garlic and saute until fragrant. Add 300 grams of Lee Kum Kee Guilin Chili sauce and 500 grams of tomato sauce, stir well and stew for 30 seconds. Then pour in 800g water, 300g sugar, 150g balsamic vinegar and white rice. 3. Put the fried small yellow croaker into the fish-flavored juice, soak and marinate for 20 minutes, take it out and drain it, put it in a fresh-keeping box, and filter the original soup for later use. Take a prefabricated small yellow croaker and put it on a plate. Sprinkle 3 grams of cooked white sesame seeds on the surface, pour 30 grams of fish sauce and decorate with 2 grams of chopped green onion. Serve. The way to fall in love with yellow croaker: wash the yellow croaker, put it in a basin, add salt, ginger and onion juice and cooking wine and mix well. Pickled and tasty, then taken out, drained and glued with dry raw flour, then fried in a 50% hot oil pan until crispy outside and cooked inside, and then taken out and drained for later use. Leave the bottom oil in the pot, first add Pixian bean paste and ginger and garlic to stir-fry until fragrant, then add dried Chili noodles to stir-fry until oily red, add water to the cooking wine, add fried yellow croaker and turn to low heat for cooking. When the juice in the pot is almost dry, take out the yellow croaker with chopsticks and put it on the plate. Add chopped green onion and green pepper and push well. Take it out of the pot and spoon it on the yellow croaker. Decorate with coriander. Pre-fabricated string bean croaker: 1 and 50 small croaker (each weighing about 100g), slaughtered and washed, coated with salt, drenched with onion ginger (mashed old ginger slices and onion segments are mixed with cooking wine and white vinegar) and marinated for 24 hours. 2. Soak the beans in warm water for one night in advance. Picking process: 1. Take out the beans, control the moisture, change the knife and grow into 2 cm pieces. Heat 10g salad oil in the pot, saute 5g dried Chili powder, add 50g beans and 5g chicken essence, stir well, and put in the pot for later use. 2. Wash the salted yellow croaker for 10 minute, drain the water, take three pieces and fry them in 80% hot oil until golden brown, then take out and control the oil. 3. Heat the base oil in the pot to 50% heat, add 25g of spicy girl sauce, 20g of ginger and garlic, 5g of millet chili ring 1 5g, 5g of dried Chili powder to stir-fry for fragrance, add 200g of water to boil, add 20g of soy sauce and 20g of chicken essence15g for seasoning, and add yellow croaker stew1min. Production key: 1, the longest pickling time of yellow croaker should not exceed 48 hours, otherwise it will be too salty and hard. 2. When frying fish, the oil temperature is 80% hot, too high is easy to fry, too low can't fry golden yellow. 3, simmer needs a small fire, the fire is too big to paste the pot. 8. Grilled wild small yellow croaker larvae in casserole Ingredients: 6 wild small yellow croaker larvae, bud100g, a little garlic, Jiang Mo, dried onion and chopped green onion. Seasoning: salt, pepper, bean paste, southern milk paste, Guangdong rice wine, raw oil. Practice: 1. Insert chopsticks into the stomach of yellow croaker from the mouth of the fish, stir up the internal organs, wash and absorb the water, and rub salt and pepper on both sides for later use. 2. Heat the oil in the pot, stir-fry the flower buds and scoop them up for later use; Then put the croaker flat in the pot, fry it and pick it up for use. 3, bean paste and southern milk sauce (even juice) mixed, hot dishes, keep up. 4. Heat the cooking oil in the casserole, add garlic seeds, ginger horn and dried onion, stir-fry until fragrant, turn off the fire, then spread the flower buds, then spread the yellow croaker (fried side down), cover the lid, turn on medium heat, pour rice wine into the lid several times until the yellow croaker in the casserole is cooked, and then serve the whole pot directly. 5. Open the lid in front of the guests, pour in "3" and sprinkle with chopped green onion. Kalu millet fish ingredients: small yellow croaker. Accessories: Xiaomi Spicy, Douchi, dried pork, onion, ginger, oyster sauce, salt, monosodium glutamate, soup, garlic seeds, ginger slices, shallots, dried onions and peanut oil. Operation: 1, small yellow croaker brushes scales, opens back, and marinates with onion ginger, cooking wine and oyster sauce 15 minutes. 2, millet spicy, lobster sauce, dried seaweed chopped, stir-fried in a pot, add broth, add seasoning, boil into a sauce for later use. 3. Set the oven on fire, add peanut oil, stir fry the materials, add small yellow croaker, pour the cooked sauce, add cooking wine, cover and stew for 5-8 minutes. Note: the stewing time should not be too long. If the stewing time is too long, the loss of water will affect the taste. Characteristics of dried yellow croaker belly baked with pepper: I processed the yellow croaker with a unique pickling method in Dalian, which removed the fishy smell without losing its delicacy. After a short period of air drying, the fish skin is dry and fragrant, and finally it is poured with homemade seafood juice. Chopping board: 500 grams of yellow croaker was slaughtered and washed, and the head was removed to get the meat. Soak in seawater for 20 minutes, and then take it out. Put it on a bamboo grate and blow it with a big fan for 2-3 hours until the skin is a little hard, and turn it once in the middle. Furnace head: 1, 200 grams of Artemisia selengensis stem blanched, put it at the bottom of the plate. 2. Heat 30 grams of salad oil in a non-stick pan, fry the yellow croaker until golden brown, take out the oil control, put the meat on the chrysanthemum stem, put 3 grams of shredded onion and ginger, 10 gram of dried pepper (sprinkle 3 grams of white pepper on the pepper), stir in hot oil, pour in 80 grams of seafood juice, and sprinkle 5 grams of fried chopped green onion. Pickling of yellow croaker (1kg): parsley root, celery, green pepper, onion 25g, ginger 50g, washing, juicing, 2 fragrant leaves, 2 star anise petals, 5g white pepper, coriander 13, and mixing well with 2500g purified seawater. Seafood juice: put carrot, onion, celery and coriander 250g each, green pepper 100g, red pepper 100g into a pot, and add 2kg of light soy sauce, monosodium glutamate 1kg, fish sauce and chicken essence 300g, light soy sauce 350g, kitchen soy sauce 200g and crystal sugar 50000. Ingredients of sweet and sour yellow croaker: about 800g of yellow croaker, 50g of cantaloupe balls, seasoning: white sugar 1 00g, aged vinegar100g, salt1g, 5g of soy sauce, cooking wine15g, and onion rice1g. 2. First, pat a layer of dried corn starch on the sliced yellow croaker, and mix it into mushy mung bean starch on the hanging layer. 3. Deep fry in 80% oil pan and remove. When the oil pan heats up, it will only turn golden again. Take it out for later use. 4. Leave the bottom oil in the pot, stir the seasoning into a bowl of juice, thicken it, pour it on the fried fish, and decorate it with cantaloupe balls. Tip 1. Slice fish fat: under a straight knife, cut the fish bone backwards and horizontally, and then punch two flower knives on the fish. The straight knife at the bottom should be cut every two fingers wide, and be careful not to cut it off. 2, paste big hair: be sure to use mung bean starch, so it is more brittle when frying. Be careful not to make the paste too thin, it will be better if it looks flowing. Stir-fried Agrocybe aegerita with stir-fried yellow croaker Ingredients: fresh Agrocybe aegerita 200g, air-dried yellow croaker 150g, accessories: 3g onion, 2g ginger, 4 pieces of red pepper, 3g garlic seasoning: 2g salt, 5g essence, 2g pepper, 2g sugar, 2g oyster sauce 1g, 20g Japanese cooking wine. Practice: 65438. Cut the air-dried yellow croaker into sections. 2. Deep-fry Agrocybe aegerita and croaker, and drain until golden brown. 3. Put 20g of oil in the pot, add auxiliary materials, stir-fry until fragrant, and pour in main ingredients for seasoning. Stir-fry until delicious, and wrap the yellow croaker in paper. Ingredients: Yellow croaker seasoning: salt, monosodium glutamate, chicken essence, tin foil, cooking wine, tomato sauce, butter, pineapple and onion. Practice: 65438. Stick to the fish bone and cut off the fish bone, leaving only the fish; Remove the skin and slice the fish. 2. Add salt, sugar, monosodium glutamate and chicken essence to the bowl; Stir the wine evenly; Add a lot of starch and paste the fillets. 3. Slice the pineapple and onion. Onions are salted and marinated in tomato sauce. 4. Heat the pot and pour the oil; Fry the fish fillets until they are solidified. 5. Evenly spread a layer of butter on the tin foil; Add the pickled onion strips, and then add the fried fish slices; Finally, add pineapple and onion strips. 6. Fold the tin foil in half and fold the four sides in half to prevent air leakage. Put it in the oven for about twenty minutes. 7. Take the paper-wrapped yellow croaker out of the oven; Set the plate to complete the innovative thinking of water frying yellow croaker: the practice of water frying package gave me great innovative inspiration. After many experiments, I found that it is a good choice to use yellow croaker instead of steamed bread to cook water-fried vegetables. Yellow croaker is made into a shape similar to pot stickers according to the water frying process, which is fragrant but not greasy and becomes a new dish that must be ordered at every table. Ingredients: 12 yellow croaker (4 copies, each treaty weight 150g). Seasoning: Material A (chopped green onion, ginger slices, Guangdong rice wine 100g, star anise 5, pepper 60g, salt 10g, pepper 8g, maple leaf monosodium glutamate 5g, Taitai chicken essence 20g), salad oil 50g, and material B (flour 100g, corn flour 20g). Output: 1. Slaughter croaker, remove scales, gills and five internal organs, and wash. 2. Put the flower knife evenly on the yellow croaker, control the moisture, add material A and marinate for 30 minutes. 3. Add salad oil to the electric baking pan and put the pickled yellow croaker in groups of 3 respectively. 4. Add 400g purified water to material B to make noodle soup. 5. When the yellow croaker is fried to golden brown, pour the homemade noodle soup. 6. Put the self-made rings on each group of yellow croaker respectively, cover and continue frying. When the noodle soup becomes golden and crisp, take it out of the pot and put it on a plate. Cooking Comments: This dish is based on the traditional dish-fried buns. It not only retains the burnt flavor of fried products, but also avoids being too greasy. Salty and delicious. Tip: Pay attention to water cooking 1. Reduce the water yield in the process of frying raw materials. Because the ratio of soup to oil used in water frying is certain, the quality of finished products will be affected if a large amount of raw materials seep during frying. Therefore, we should pay attention to the initial processing of raw materials and drain the water after cleaning. Raw materials with high water content should be marinated for a period of time, so that the water can be drained as much as possible before frying. 2. Have a good taste in advance. Because the water-fried vegetables are no longer tasty in the process of heating and curing, all the tasting work should be put before frying, that is, the pickling process. At the same time, the frying process will lock the taste in the raw materials and will not flow out, so the taste after pickling is the taste when serving. This requires us to marinate the seasoning evenly and for a long time to make the taste more thorough. It is very important to brush the pot, because after frying, pour the soup, and finally freeze everything in the pot with a crisp crunch. The residue and ash in the pot are also easy to crunch, which affects the visual effect of the finished product. Therefore, before frying, you must first fry the pan and then brush it to ensure that the raw materials are fried in a completely clean pan. 4. When the oil reaches 50%, the oil temperature of the raw materials in the pot must be controlled, not too low, because fresh raw materials are easy to fry or stick to the bottom of the pot. But the oil temperature should not be too high, because the raw materials will be cooked quickly, and the raw materials will be old when they are poured into the soup and fried until they creak. After many tests, it was found that the temperature of 50% hot oil was just right. 5. noodle soup should be thinner. Many chef friends always feel that the fried products are a little thick when mixing noodles, and it is easy to add less water. In fact, this is not right, and the result can only be crunching like a cake without burning. The traditional method of decocting in water is often directly decocting in water. Now people have improved it by adding some high-quality flour such as flour and miscellaneous grains powder, so you must not be reluctant to add water when mixing flour. 6. Covering with water is the key. When the raw materials are fried until they are solidified and slightly golden yellow, they can be poured into noodle soup to continue frying. But at this time, we must pay attention to one thing, that is, we must cover the pot immediately. Because when frying, the bottom of the raw material will turn yellow when it comes into contact with oil, but the upper part of the raw material will become relatively dry and hard when it comes into contact with air. After adding the noodle soup, it will be covered, which will make the upper part of the raw material soft when it meets steam. Therefore, it is the key to cover it with clear water and fry it.

Stewed yellow croaker

Ingredients: a yellow croaker, cooking wine, onion, ginger, garlic, soy sauce, rock sugar, star anise, dried pepper, cinnamon, salt and boiled water.

Exercise:

1. Scale and viscera of croaker, wash and cut into sections. Add onion ginger and cooking wine and marinate for about 20 minutes.

2. Salted yellow croaker absorbs water with kitchen paper towels. Put the right amount of oil in the pot, add the yellow croaker and fry until golden on both sides, then add the star anise, onion ginger slices and dried peppers.

3. Add the right amount of hot water, without fish, add soy sauce, salt and rock sugar and simmer.

Scoop some soup and pour it on the fish. Finally, the juice can be collected by fire. Don't collect too dry juice. Bibimbap and bread are delicious.