Main ingredients: carp

Auxiliary ingredients: green onion, ginger, garlic, pepper, pepper, sugar, soy sauce, cooking wine, blended oil, vinegar

Method:

1. carp a clean up, the body of a cut knife, ready pepper, green onion, ginger, garlic, pepper

2. put the oil into the specimen frying for a moment

3. Seasoning add cooking wine and vinegar cover and simmer for a minute

4. Add soy sauce, sugar and water to simmer twenty bells on the line

How to stew fish with a pressure cooker Pressure cooker stewed fish how long is the most delicious

Put in the material and put a good pressure valve for 20 minutes, this is my "braised carp" experience.

In fact, it also depends on what kind of fish... and what kind of food you want to eat. And you want to eat what kind of, if the stew to eat, pressure cooker out of the not good,, or pot to get good, because the stewed fish to boil the juice in order to taste good, pressure cooker can only let the meat crispy, the flavor is only immersed in the!

electric pressure cooker to do carp how to do delicious

buy live fish is absolutely not afraid to buy not fresh, go to the supermarket to buy a bottle of Lee Kum Kee's steamed fish juice (should be the name, Lee Kum Kee is right), fish washed clean, fish back to cut open, fish standing in the dish, put some ginger, dripping with steamed fish juice, burn a pot of water, water, put the fish on the steam, cover the lid of the pot, steam 8 minutes! The first thing you need to do is to turn off the heat and let it simmer for 8 minutes, without lifting the lid. The answer to this question is that it is not a good idea to have a pot with a lid on it, but it is a good idea to have a pot with a lid on it. check Answer the replier's additions

2009-07-08 22:47 Steamed fish

The weight of the steamed fish should be controlled at about 600 grams, so the size of the volume of the fish plate, looks beautiful, and raw and cooked fire is good to grasp.

The fish cleaned up after the fish on both sides of the body smeared with lard (oil can also be), and then dipped in a little white wine; about 50 grams of minced meat mixed into a little soy sauce, sesame oil, salt, ginger, mushrooms into the belly of the fish after the end of the fish, so that the fish can make the flavor is more fresh, but also support the fish belly, so that the shape of the steamed fish is full of body.

The appearance of steamed fish is very important, take the longest part of the large piece of ginger cut into uniformly beautiful long thin silk, will take the middle part of the green onion shredded and spread on the fish plate, and then put the fish into the plate, and then sprinkled with some green onions and ginger on the fish.

Well, now the most important step: in the steamer Geng open, and then the fish into the pot, do not use cold water will be fish on the pot steam. Steam 6-7 minutes after the fire, but do not open the lid, the use of the residual temperature in the pot "virtual steam" 5-8 minutes and then out of the pot, will be pre-prepared seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put monosodium glutamate (MSG), in order to seek a light, fresh) And then casually put a few loose cilantro on the table to eat.

The fish is as tender as tofu, as fragrant as crab meat, light and refreshing.

High-pressure cooker fish stew practices

Electric pressure cooker to do the stew crisp fish

Raw materials: A small yellowtail a plate (you can also use small strips of crucian carp or narrow a little bit of scallop fish can be, that is, don't be too big on the line, or fish spines do not love crisp)

B a number of onions, ginger and garlic peppercorns seasonings soy sauce vinegar vinegar, yellow wine, salt, sugar, at will

c Eggs (fried fish) /p>

Practice:

1 first the fish head to remove the viscera wash clean and dry (save the splash of deep-fried fish), and then one by one dipped in egg liquid into the pot to fry both sides of the golden brown on the line.

2 ready to electric pressure cooker, the first in the liner to add some cool water (to add less, because the electric pressure cooker is not much evaporation of water), a little less than the body of the fish on the line, and then add the b and so on the water to open and then put the deep-fried fish one by one into the lid, get the exhaust valve, timed to 35 minutes on the line, because the water in the pot is already open, so this is the time to keep the pressure (you need to change the timer differently according to their own pots). (You have to change it according to the different timer of your own pot).

3 time to unplug the power, wait until the gas is released (must wait until the gas in the pot is released ah)! Open the lid, you will find that there is a lot of water in the pot, so it is certainly not good, so to plug in the plug to set a good time to open the lid and continue to cook, until the water in the pot is dry on the line, you must watch, do not paste. When the soup is dry, the fish out to the plate, the fish cooking ingredients are picked out, cooled before eating. This is you will find that there is no need to spit out the spines, the fish spines are crispy, and then two pancakes on the eat, ah, no say, fragrant ah!

Electric pressure cooker to do carp how to do delicious

Carp a fish, onion, ginger and garlic moderate, Northeast soybean paste a large spoon, broth moderate. Four minutes on high heat, then three minutes on low heat, you can get out of the pot!

How to do with the pressure cooker chub delicious point ......

chub a (preferably more than 2 pounds), with salt, chicken essence, cooking wine, pepper water (pepper soaking water for half an hour, will be fished out of the pepper), ginger, green onion marinade for about 1 hour. Then pick out the green onion and ginger. Then fry the fish until both sides of the golden brown into the pressure cooker, pour broth (no broth water can also be), be sure to not over the head of the fish, but not too much, otherwise it affects the flavor. Pressure cooker out of gas after 20 to 25 minutes and turn off the heat. Finally, put the fish head into a container, sprinkle some chopped scallions on top, and pour 2 tbs of boiling hot oil on top. If you like spicy food, you can put some dried chili peppers in the hot oil.

How to make pressure cooker carp

How to make pressure cooker carp:

Ingredients:

One carp, large pieces of green onion, ginger and garlic, local dried chili, tomato sauce, bean curd, garlic chili sauce, oyster sauce, cooking wine, soybean oil, salt, monosodium glutamate, chicken powder, sugar, green peppers, green onions, cilantro.

Directions:

One: wash the fish and change the knife, fried in oil, without too much fire.

Second: the bottom of the pressure cooker put sharp pepper, cilantro, round onion, put the fried fish on the dish.

Third: a large spoon on the fire, add a handful of half a spoon of soybean oil, under the chunks of onion, ginger and garlic stir-fried incense, under the total sauce to stir fry the flavor plus one and a half tablespoons of soup with salt and flavorings to adjust the mouth poured on the fish.

Fourth: pressure cooker lid on the fire, steam gauge time 8 minutes to open the lid.

V: code plate, put the green pepper on the fish, sprinkle fragrant green onion.

The pressure cooker stewed crispy fish practice diagram, pressure cooker how to stew crispy fish delicious

With a small fire will be fish fried crisp, high pressure cooker put seven spices powder wine soy sauce sugar vinegar salt and other seasoning tastes, put onion and ginger section, a little chili pepper and ketchup, put a good fried fish, cover the lid of the pressure cooker, open the cooker and put the high-pressure valve, pressure can be about 8 minutes. Characteristics: golden red color, fresh and salty slightly sweet, fish aroma.

Is it good to make fish in a pressure cooker? 5 points

Well, it's delicious to make stewed crispy fish with a pressure cooker

The way to make stewed crispy fish with a pressure cooker:

Ingredients:

1, Ingredients: three crucian carp or sea crucian carp.

2, Accessories: a little dry flour, green onion, ginger slices, garlic slices, star anise each moderate.

3, flavor sauce: salt, chicken essence, sugar, vinegar, old soy sauce, each moderate.

Practice steps:

1, first clean up the fish, drain, and then stick on the thin powder fried to both sides of the golden brown, out of the pan to be used.

2, the onion and ginger slices spread in the bottom of the pressure cooker, the top of the fried crucian carp, fish and then put the appropriate amount of garlic and star anise.

3, the flavor sauce ingredients together into a uniform flavor sauce, pour into the pot, the amount of just to be able to submerge the fish as appropriate.

4, cover the pot, pressure for 40 minutes and then simmer for 20 minutes to get out of the pot, pour into the stew pot or wok over high heat to collect the juice, the soup collects thick after you can plate on the table.

Supplementary note:

Chen vinegar has the role of softening the bones and fish spines, so it is necessary to put more Chen vinegar than usual cooking.

High-pressure cooker carp soup practice book

Method:

frying pan put a little oil (hot pan cold oil will not stick to the pan) will fry the fish, fry to golden brown after adding boiling water to cook, if you use a pressure cooker, then you can pour into the pressure cooker to cook, cook a few slices of ginger on the line, don't put other ingredients

with the pressure cooker on the steam to change the small fire 10 minutes! It's good, with a normal pot 40 minutes is almost the same