There are many ways to cook sea fish, including boiling, steaming, braising, stewing and deep-frying. From the nutritional point of view to examine the research found that the two cooking methods of steaming and stewing, to ensure that all the nutrients in the sea fish is not easy to lose, and the flavor is delicious, but also easy to operate. Try not to eat deep-fried sea fish, because when cooking oil is processed at high temperature, it will convert the unsaturated fatty acids in the original cooking oil into saturated fatty acids. Saturated fatty acids are the raw material for the formation of cardiovascular thrombosis and plaque on the blood vessel wall, which is the fundamental reason why we recommend steaming or stewing to cook sea fish.
There are so many ways to cook sea fish, just to give you a few distinctive.
A: hot nest fish
Ingredients: a whole fish (fish with few spines on the best, look like grass carp best, sea fish with rainbow fish), a variety of ingredients ready.
Practice:
remove the fish scales, wash and dry the water, both sides of the four or five cuts (force a little shallow don't pull through), add a bottle cap of cooking wine, 1/5 tablespoon of salt coated with fish, the belly stuffed with ginger and a little pepper, into the microwave oven to steam for about 7 minutes.
At the same time to do the second hand work: the sauce (home wear absolute ah) to take the ordinary home bowl a bowl, add 3/5 bowl of soy sauce 1/5 bowl of soy sauce, vinegar 5 drops, two tablespoons of sesame oil, chili oil two tablespoons of sugar half a tablespoon of pepper, a little bit of pepper, a little bit of black bean juice, a little bit of ginger and garlic, a small onion. Not a little, to be more, about two small onions, cut into scallions, seasoned for use.
Estimated that there are 1. 5 minutes microwave oven stops when sitting in a pot to burn vegetable oil about 1/5 bowl, medium heat.
Take out the fish (I forgot to say, with a shallow large plate with fish into the oven), hot pouring sauce, careful a little head and tail to pour, good, the last is the finishing touch, hold the pan, snapped a hot oil dripping in the fish, how a word of pleasure. Generally I do this step to find a few more people to observe, see others a face of breathtaking expression on the TMD Nobel is nothing to drag.
Fish in tomato sauce.
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Ingredients: fresh tomatoes, tomato sauce (or canned tomatoes), with the sea fish is best, if not with carp grass carp can be. The premise is that it must be fresh and salt.
Method: wash the fish, processed, both sides of the cutter each 4,5 channel, dry water control;
hot oil, fish frying (a little trick is that after the oil is hot, bring the pot to a little cool for a few seconds, change the small fire, lest the fish go down to the frying pan, or immediately paste the skin of the fish);
the fish body should be kept intact, the frying process can be fried on one side while the spoon dripping hot oil on the fish body, carefully, turn over the fish body, the fish body, the fish body, the fish body, the fish body, the fish body, the fish body, the fish body, the fish body, the fish body.
The fish is basically cooked, under the diced tomatoes and stir fry, while slightly add some juice from the canned tomatoes, if not, add a little tomato sauce, this is good to do is a combination of fresh tomatoes and canned tomatoes thick juice;
Same as the same, and continue to keep a spoon dripping juice on the surface of the fish, so that the tomato juice penetrates into every corner of the fish;
Add appropriate salt to taste, slightly burn 1,2 minutes, out of the pan.
Roasted Sea Fish with Sauce
4-6 small sea fish, 4-6 bamboo sticks, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of minced garlic and ginger, 1 teaspoon each of monosodium glutamate (MSG) and refined salt, 2 tablespoons of vegetable oil.
Preparation process
(1) Wash the small sea fish, dry the water, and then use a bamboo skewer to thread the fish from mouth to tail. (2) frying pan into the vegetable oil burned to 40% hot, into the soybean paste, sugar, salad oil, soy sauce, garlic, ginger juice, water, monosodium glutamate, refined salt, stir-fried and cooked for 2 minutes into the sauce out. (3) small sea fish coated with sauce on both sides of the fire or electric grill on the top, baked until cooked, baked, please note that the fish should be coated with sauce while baking.
4-6 small sea fish, 4-6 bamboo skewers, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of minced garlic and ginger, 1 teaspoon each of monosodium glutamate (MSG) and refined salt, 2 tablespoons of vegetable oil.
Preparation process
(1) Wash the small sea fish, dry the water, and then use a bamboo skewer to thread the fish from mouth to tail. (2) frying pan into the vegetable oil burned to 40% hot, into the soybean paste, sugar, salad oil, soy sauce, garlic, ginger juice, water, monosodium glutamate, refined salt, stir-fried and cooked for 2 minutes into the sauce out. (3) will be coated with sauce on both sides of the small sea fish on the fire or on top of the electric grill, baked until cooked can be baked, baked, please note that to bake the fish while coated with sauce
how to make sea fish delicious - air-dried sea fish how to make delicious air-dried sea fish how to do the most delicious, I
Ma You Salted Fish Meat 50 grams of diced chicken breast 100 grams of eggs 1 ginger suitable amount of scallions suitable amount of rice 300 grams Seasoning A fresh chicken essence Seasoning A Fresh Chicken Powder 1/4 tsp Salt moderate B Meiji Fresh Flavor moderate Sugar 1/4 tsp Directions 1.
Egg beaten into egg liquid spare 2. Chicken breast cleaned and cut into small pieces, and then seasoning A and a little bit of egg liquid stirred evenly to taste, the pan into a little bit of oil to heat, in a large fire quickly stir fry the oil that is removed and set aside.
3. In a hot frying pan, sauté the salted fish over low heat, then add ginger, scallions and the rest of the egg mixture and stir-fry briefly.
4. In a hot frying pan, stir-fry the rice until the grains are fluffy, add the chicken breasts from recipe 2, stir-fry the ingredients from recipe 3, and then add Seasoning B. Stir-fry to taste and serve.
How do you cook seafood?
Fresh sea fish can be steamed, soy sauce, broiled, frozen best braised.
Steaming sea fish: sea fish clean and change the peony knife, put ginger scallion white segment a little salt chicken MSG cooking wine water to open the high heat steaming 7 minutes to cook (can not be too long, steaming the old is not good) remove pick up the ginger scallion pour off the fish soup pour a small amount of soy sauce, sprinkle on the green onion sprinkled with a little hot oil can be; Soya-roasted sea fish: sea fish cleaned and change the willow leaf knife, the pan is hot and put a little oil ginger scallion white segment sauteed aroma to put a little dry chili pepper poured into the sea fish a little bit. Dry chili pour into the sea fish slightly fried cooking wine put a little Haitian soy sauce, soy sauce slightly burned to taste add the right amount of water and high heat boil open a little chicken essence small fire 7 minutes to cook put a little monosodium glutamate, celery section of the pot can be; clear roasted sea fish: the same as the soy sauce roasted sea fish, just do not put soybean paste and soy sauce, put a little ginger juice and salt. Braised frozen sea fish: sea fish naturally thawed and cleaned to change willow leaf knife, wipe clean the fish and the stomach of the water under the seventy percent of the hot (about 210 degrees) frying pan for 1 ~ 2 minutes to drain the oil, the original pan with a little oil put a little ginger slices of scallions and white segments of dry chili stirred out of the flavor under the sea fish cooking cooking wine a little seafood sauce soy sauce sugar vinegar and soy sauce a little burned into the taste plus the right amount of water on high heat and open the small amount of chicken to small fire for 7 minutes until the cooked celery section of the pot. Cooked celery pieces out of the pot can be.