How to make frozen fish delicious?
Method 1:
Ingredients: hairtail
Accessories: onion, light soy sauce, yellow wine, salt and sugar.
Practice: 1. Cut the cleaned hairtail into sections and marinate it with light soy sauce for about an hour.
2. Put the salted hairtail into the oil pan and fry it slightly on both sides.
3. Sprinkle chopped green onion; Cook rice wine and cover it for a while; Add the right amount of salt, pour the remaining soy sauce and add the right amount of sugar; Finally, add water, the amount is slightly less than the fish, and then cover and cook.
4. Take the juice out of the pot.
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Practice 2:
Don't make hairtail too big, hang it up first, blow dry the surface, cut it into two-inch long pieces, and fry it in a pan until the meat is tight. There is an important point here: hairtail will explode, and the water vapor will flow back into the oil pan with the cover. I cover the fish with a hedge, hehe, it is a Qualcomm.
After frying the fish, leave a little oil in the pan (I usually use up the amount of oil at one time), add pepper, pepper and star anise to smell, then stir-fry onion, ginger and garlic twice, add hairtail, a lot of cooking wine, a proper amount of soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are covered, and then stew until the soup is exhausted.
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Practice 3:
Braised hairtail (4-6 years old)
Lei ye Bao Bao gourmet
Raw material: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of white sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, 0g of ginger10g of garlic10g, 2g of aniseed, 500g of water and 2kg of vegetable oil (actual consumption 100 Method: 1) chop off the head, fins and tail tips of hairtail, gut, scrape off the black membrane in the abdomen, wash and chop into 4.5 cm long sections; Cut the onion into sections; Cut ginger into pieces; Slice garlic. 2) Put the oil into the pot, burn it until it is 70-80% mature, put the hairtail section into the oil several times, fry it until the skin is slightly hard and golden yellow, and then take it out and drain it. 3) put oil100g into a pot, fry aniseed, stir-fry onion, ginger and garlic slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add fried fish segments, simmer for15min, and add monosodium glutamate. Features: purplish red, salty and sweet. The key to making: It is best to choose fresh, big and thick fish for children, which is so picky. When cooking, the fish should be fried tender, not too old and not too heavy.
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Practice 4:
Braised hairtail, pickled pepper, hairtail in soy sauce.
As long as you understand the reasoning, it is not difficult to do hairtail mentioned above. The raw materials that need to be prepared are hairtail (let the fish shop owner gut and chop it into knots), onion, ginger and garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your taste.
Practice:
STEP 1: decoct
Wash and dry hairtail, and use paper towels to absorb the water for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use.
STEP 2: burn
Change the oil, add onion, ginger and garlic, add pickled peppers to make hairtail, add lobster sauce to make hairtail, saute until fragrant, and stir fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir fry a few times, add water, and level with hairtail. Turn on the fire to concentrate the soup, and serve on a plate.
Note:
1 When frying hairtail, it's best to dry it, such as airing it, rolling it in flour and so on.
Fried fish contains more oil, so don't use too much oil when stewing. ...> >
Question 2: How to cook frozen marine fish? Fry it and cook soup.
Question 3: How to eat frozen marine fish well? After thawing, marinate it with cooking wine, salt, onion, ginger and garlic/kloc-0.5 minutes, drain the water and fry it in the pan (don't use too much oil, but don't burn it, be careful not to scatter the fish when turning it over), then take it out after frying, change the oil again, and stir fry the onion, ginger and garlic and pepper to prepare sweet and sour juice (.
Question 4: How to make frozen fish delicious? When the washed fish is cooked in the refrigerator for a long time, you can put some fresh milk in the soup appropriately to increase the flavor of the fish. However, it must be noted that the thawed fish should be cooked properly so as not to lose its nutrition. Under normal circumstances, after the fish is taken out of the refrigerator, it is thawed in a container with a little salt. The purpose is that the protein in the frozen fish will slowly solidify when it meets salt, so as to prevent it from further overflowing from cells and losing its nutrition.
Anti-sticking pan for frying fish.
You can put oil in a hot pot and then sprinkle some salt. You can also clean the pot and wipe it with ginger, but don't turn it often when frying fish until the fish is thoroughly fried in the pot.
Cook fish to prevent meat from breaking.
Braised fish must be fried thoroughly in the pot before it is cooked, and the oil temperature should be high. When cooking fish, the soup should not be too much. Generally, the water does not pass the fish. Don't use a sharp shovel to turn the fish, so as not to break the fish.
A clever way to get rid of fishy smell.
Some people like to put ginger and fish in the pot when cooking fish, thinking that it will taste good and remove fishy smell at the same time. Actually, putting ginger too early can't remove the fishy smell of fish. This is because the protein in fish lixivium will hinder the fishy smell removal effect of ginger after early release. You might as well cook the fish in a pot for a while, and then put the ginger after the protein is solidified. You can also add a proper amount of milk or rice vinegar or cooking wine when cooking the fish soup, which can also achieve the effect of removing fishy smell.
Steamed fish with boiling water.
When steaming fish, first boil the water in the pot, then put the fish in a basin and steam it with water. Never steam it with cold water. This is because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. If possible, it is best to put some chicken oil or lard on the fish before steaming, which can make the fish more tender.
Question 5: How to prepare frozen fish roe to eat double-egg fish roe?
Ingredients: 50g of fish roe, raw eggs, 3 preserved eggs 1 piece. Peanut oil, salt, monosodium glutamate (chicken essence) and a little pepper.
Practice: 1. Fish eggs are cooked and mashed, preserved eggs are steamed, shelled and cut into small pieces.
2. Beat the eggs, add salt, monosodium glutamate (chicken essence), pepper and fish eggs and mix well.
3. Put the oil in the frying pan, add the broken eggs and fish eggs, then put the preserved egg pieces on the eggs and fry them thoroughly with low fire.
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Fried fish roe
Raw materials: fish roe, sugar, salt, dried pepper, peanut oil, sesame oil, onion, ginger, vinegar and monosodium glutamate (chicken essence).
Practice: Add onion, ginger and dried chili to stir-fry when the bottom oil in the wok is 50-60% hot, then add fish roe, salt, sugar, vinegar and cooking wine to stir-fry, then add monosodium glutamate (chicken essence) and sesame oil to stir-fry and take out the wok.
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Braised fish roe with scallion
Ingredients: cooked roe 1 serving, 5-6 slices of ginger, and 2 ounces of onion (80g).
Seasoning: about 1/2 cups of water, 2 tablespoons of light soy sauce, 2 teaspoons of sugar1and1/2 teaspoons, a little of sesame oil and pepper respectively.
Practice:
(1) Root the onion, wash it, drain it, cut it into sections and keep it.
(2) Heat 2 tbsps of oil, add steamed roe, and fry roe on low heat until both sides are golden yellow.
(3) Stir-fry the remaining hot oil, ginger slices and shallots, pour wine, add seasonings, add caviar and stew for a while until the caviar absorbs the flavor of the juice and the juice is slightly dried to be thick, then scoop it up and serve it while it is hot.
Note: roe can be steamed first.
Question 6: frozen deep-sea fish pieces in the supermarket, how to melt them in the water first? . Just cook it when it's almost done. .
Question 7: How to buy frozen deep-sea fish pieces 1, put a bag on the fish and put it in the freezer.
2. Freezing and cold storage are the most common methods for keeping aquatic products fresh. The freezing temperature is relatively low (-25℃ ~ 0℃). In the process of freezing, the ice particles formed by water in aquatic products expand in volume, and the organizational structure is destroyed, resulting in freezing denaturation; After thawing, the water inside it precipitates, which dries from the surface, deteriorates the meat quality and makes the eating feel worse. With the method of cold storage, although the structure of aquatic products is not damaged, for soft or crustacean aquatic products such as shrimp, crab and Mo Dou, due to the existence of protease in their meat quality, the meat quality will be turbid, the flavor will become worse and the meat quality will become soft. At the same time, due to the high storage temperature, microbial reproduction will be inhibited, so the preservation period is only 3 days.
Question 8: What is the most attractive method for frozen marine fish? Dalian people's suggestion: put oil in the pot, add ginger slices after heating, saute until fragrant, pour a small amount of Donggu Yipin fresh soy sauce, pour a proper amount of water for a while, put the washed fish in, add salt, a little sugar, vinegar, scallions, stew on low fire, and sprinkle coriander before taking out of the pot.
Question 9: The sea fish in my refrigerator has been frozen for a long time. How to make it delicious? After thawing for 20 minutes, you can steam it and put some onions. If you have eaten it before, just eat it. It's no problem. It's fresh.
Question 10: How to eat chilled marine fish well? Marine fish is rich in DNA, which is very helpful for children's brain development. Eating more can make children smarter. However, DNA is very easy to oxidize, and the DNA in frozen marine fish has been oxidized, so frozen marine fish is not as nutritious as fresh marine fish. Freshwater fish contain very little DNA, which is only a few tenths of that of marine fish, so the nutritional value of marine fish is much higher.
So why is the Japanese one of the smartest people in the world? It is because Japan is near the sea, and it often eats marine fish raw, and most of the DNA in marine fish is absorbed.
I recommend a kind of marine fish-sardines. The DNA content in this fish is quite high, so marine fish should eat its original flavor, so the Guangdong practice is: cut into pieces and put some salt. After half an hour, put the fish pieces in a hot pan (not too much) and fry them until they are yellow, and then fry them on the other side. It's delicious, delicious and not fishy ... Good luck! !