Common practices of boiled fish in restaurants 1
material
Silver carp 3 kg, cucumber, lettuce, celery, bean sprouts, coriander, watercress, pepper, soy sauce, dried pepper, pepper, garlic ginger, golden palace fish seasoning.
working methods
1, silver carp is slaughtered in the place where fish are sold and made into fillets. Take it home and wash it several times. Wash, drain, only code the fish fillets, and season with cooking wine, tender meat powder, egg white and a little salt, so that the fish is tender.
2. Fry the fish head and fish in lard to make soup. Put pepper and onion in the soup. Boiled white.
3. Stir-fry vegetables in another pot and put them at the bottom of the basin.
4. Wash the pot, put oil, fish seasoning, ginger, garlic, pepper, watercress, stir-fry some soy sauce, then pour the fish head soup into the pot and boil it, then put the fish fillets, and cook for a while and put monosodium glutamate.
5. Burn hot oil in a new pot, put dried peppers and peppers in, scald them, pour them on the fish, and put coriander.
Common practice of cooking fish in restaurants II.
material
1 mandarin fish (about1000g)
300 grams of soybean sprouts
Eggs 1
30g mustard tuber strips
Ginger 1 piece
Garlic 10 petals
Pepper spoon
Appropriate amount of starch
20 dried peppers
250 grams of edible oil
Cooking wine 30 grams
3 grams of white pepper powder
3 grams of salt and pepper
3 tablespoons refined salt
Monosodium glutamate1.5g.
working methods
1. After slaughter, cut off the head of pomfret and split it in two; Separating fish meat from fish bones, slicing the fish pieces, and cutting the fish bones into sections;
2. Put the egg white into the fish fillet, add salt, starch and cooking wine, and mix well;
3. Wash and pat the garlic cloves, and wash and slice the ginger; Blanch soybean sprouts in boiling water for a few minutes; Wash the peppers for later use;
4. Put all the oil in the wok, heat it, add pepper and pepper, and stir-fry slowly. After the pepper changes color, take out the pepper, pepper and half the oil;
5. Adjust the fire, add garlic cloves and ginger slices. After the fragrance is released, put the fish head and bones in the pot, stir-fry twice, add cooking wine and salt, add appropriate amount of boiling water, and put the fish fillets into the soup.
6. After the fillets are cooked, add monosodium glutamate, white pepper and salt and pepper powder; Put bean sprouts and mustard tuber into a basin, and pour the fish fillets and soup together;
7. Finally, pour pepper, pepper and oil on the fish fillets.
pay attention to
Spicy, attractive and appetizing wine. Fish fillets should be uniform in thickness and can be cooked intermittently, which is not fresh enough after a long time.
Common practice of cooking fish in restaurants 3
material
Grass carp 1, soybean sprouts 250g, Jiang Mo, cooking wine, pepper, monosodium glutamate, onion, dried red pepper, soy sauce, egg white, salt, dried starch, Chili powder, bean paste, garlic slices, pepper granules, white sugar, broth and vegetable oil.
working methods
1, clean fish, remove bone spurs, slice meat, and mix well with salt, cooking wine, egg white and dried starch; Wash the bean sprouts, blanch them and put them in the pot.
2. Blanch the fish fillets to 80% maturity, remove them and put them on the bean sprouts.
3. Put the vegetable oil in the wok until it is 80% ripe, add the bean paste and stir-fry, add Jiang Mo, onion, garlic slices, pepper granules, Chili powder and dried red pepper and stir-fry, add the broth, cooking wine, soy sauce, pepper, sugar, salt and monosodium glutamate, and pour into the fish bowl.
4. Put the vegetable oil in the wok to 70% heat, turn off the fire, add the pepper powder and dried red pepper, and pour the pepper into the fish tank after it changes color.
Common practice of cooking fish in restaurants 4
material
Ingredients: 2 kg grass carp, half A Jin bean sprouts, pepper 1 2, dried pepper 1 2.
Seasoning: onion 1, ginger 1, egg white 1 salt.
working methods
Exercise:
1: Wash the fish, cut off the head, remove the fishbone and cut into fillets for later use;
2: Add egg white, a little starch and salt to the fish fillet and marinate for 5 minutes;
3: Pour a little oil into the pot, saute dried peppers, stir-fry soybean sprouts, add a little salt to taste, put them in a deep dish, and lay the bottom for later use;
4. Pour a little cooking oil into the pot, fry the fish bones until golden on both sides, add ginger slices, and boil the fish bone soup with boiling water;
5. Pour twice the usual oil into another pot, then add the spice combination, pepper, onion, ginger slices and stir-fry with low fire until the water of onion and ginger is completely lost and the fragrance of spices is emitted. Turn off the fire and remove the seasoning from the oil;
6. In the pot where the fish bone soup is boiled, put the fish fillets one by one. After boiling, add a little salt to taste according to personal taste, turn off the heat and pour it into the plate together with bean sprouts.
7. Stir-fry pepper in spice oil with low fire, and finally add dried pepper. The dosage of pepper and pepper is adjusted according to personal taste;