Main ingredients: grass carp, cucumber, rice cold noodles Accessories: eggs, dry starch, cooking oil, butter, green onions, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dry pepper, dry chili pepper, dry chili pepper pasta, coriander.
The characteristics of spicy fish: spicy and fragrant, tender fish, strong flavor of the side dishes. Teach you how to do spicy fish, how to do spicy fish is delicious 1, the grass carp cut into pieces, sticky beaten egg juice wrapped in dry starch, in 60 degrees oil temperature in cooking oil frying, to be the surface of the fish block was light yellow after fishing.
2, with the remaining oil in the pan fried spicy fish seasoning, the oil temperature should not be too high, keep stirring, add garlic cloves, peppercorns, dried chili peppers (cut into 2 petals), and then poured into the deep-fried fish pieces and stir fry evenly, add the end of the water over the fish, add salt, chicken essence, pepper, chili, 2 tablespoons of brown sugar, butter and chopped scallions, and then cut into strips of cucumber, and cut into chunks of the rice cooler into the pot, to be accompanied by a good cooking can be! Then add the cucumber and rice vermicelli into the pot and cook until the side dishes are ready, then serve with chopped green onion and cilantro on a plate.
How to cook fish in poached water?
women.daqi/tag/pic/6172/index Here's a great place to start! sh.21/foods/knowledge/2004/04/28/1545914.shtml boiled fish boiled beef practices (with illustrated practices) The most authentic: boiled fish is Chongqing Yubei flavor, seemingly primitive practices, the actual workmanship is exquisite - choose fresh live fish, and give full play to chili pepper to protect the cold, the beneficial effect of the blood, the cooking out of the meat at all. The meat is not tough, tender and oily, but not greasy.
Not only remove the fishy flavor, but also maintain the tenderness of the fish. The feature that steals the show is the unique "spicy": full of chili red eye-catching, spicy and not dry, numb and not bitter, the taste of the beginning of the mouth-watering, eat a mouthful of extraordinarily fragrant lips and teeth, so that people can not care about the praise of the rush to eat the next mouthful.
Said I myself have to flow hala son:] the following is a brief talk about the practice of boiled fish. Practice a raw materials: fresh grass carp a Ingredients: soybean sprouts 500 grams, 1000 grams of cooking oil (consumed about 100 grams), 250 grams of dried chili peppers, about 50 grams of pepper, salt, cooking wine, starch, a little bit of preparation: 1) first grass carp washed clean, sliced into fish fillets, add a little salt, cooking wine, starch, mix well and standby; 2) soybean sprouts washed clean and standby; 3) a pot of about 500 grams of water, boiling, the first water blanching, the first water blanching, the first water blanching. The first step is to blanch the bean sprouts until they are at least 8 times their original size.
Remove to cool water, dry, and place evenly in the bottom of a large, clean bowl; 4) Blanch the battered fish fillets for a while (7 or 8 maturity), and place them on top of the bean sprouts; 5) Heat a frying pan, pour in the cooking oil, bring to a rolling boil, remove from the heat, add the peppercorns and dried chili peppers, and fry them for a little bit (not easy to be too long, or else they'll be battered), then pour them immediately into the bowl containing the fish and bean sprouts. (careful not to burn); 6) Here, a pot of fresh and enticing boiled fish is done. ======================================= practice two spicy boiled fish Ingredients: 1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili pepper section, 10 grams of peppercorns, 15 grams of ginger, 10 grams of garlic, 10 grams of green onions, PI County 50 grams of soybean, 25 grams of cooking wine, pepper 3 grams of salt 2 grams of sugar, 2 grams of soy sauce, 2 grams of sugar, 2 grams of soy sauce. grams, 2 grams of sugar, soy sauce 2 grams, 2 grams of monosodium glutamate, 15 grams of water starch, 100 grams of broth, mash juice 10 grams Method: 1, grass carp slaughtered and cleaned, take down the net fish, slanting knife slice into a thickness of about 0.2 cm of the slice, and then put into a bowl, plus salt, cooking wine, water starch and well; fish head and fish bone chopped into pieces; ginger, garlic peeled and washed, cut into ginger and garlic; bamboo shoots washed and cut into slices; scallions washed, cut into Onion flowers.
2, pot on high heat, burn refined oil to 4 mature, into the dried chili pepper section, pepper, PI County bean paste fried incense color, into the ginger rice, garlic rice, stir-fried, mixed into the soup, add salt, wine, pepper, sugar, soy sauce, mash sauce, fish head, fish bone simmering taste until cooked. 3, another pot on a high flame, burn a little refined oil, into the green bamboo shoots with salt fried off, into the bowl to be used.
4, will boil out the flavor of the fish head and bone fish out poured on the tips of green bamboo shoots, pot of soup boiling, into the fish slip blanch, cook into the monosodium glutamate and evenly, pot into the bowl, sprinkled with chopped green onions. 5, burn refined oil in the pot to 5 mature, add dried chili peppers, peppers, ginger and garlic rice stir-fried, dripping on the scallion is complete.
Characteristics: tender meat, spicy and not dry, fresh and mellow, aftertaste. ================================= practice three Raw materials: perch, catfish, grass carp, chub, flower chain can be (best not to use carp) several, bean sprouts (or their favorite vegetables), dry red pepper 1 two ginger 1 two, Pixian bean paste 2 two, pepper a little, garlic 1 two, pepper a little, a little wine, a little monosodium glutamate, a little pepper, sugar a little, a little salt, a little pepper, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar. a little, a little salt, a little onion, a little vinegar, a little soy sauce, a little cornstarch, egg white a production method: 1, will kill the fish washed, chopped off the head and tail, sliced into fish, and the rest of the fillet into a few pieces.
The fish slices with a little salt, cooking wine, cornstarch and an egg white, marinated for 15 minutes. (Head and tail and fillet another plate, marinated in the same way) 2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of bean curd burst incense, add ginger, garlic, green onions, peppercorns, chili powder and dry red pepper stir fry in low heat. Taste and add the head and tail and fish fillets, turn on high heat, turn, add wine and soy sauce, pepper, sugar moderate, continue to stir fry for a few moments, add some hot water, while putting salt and monosodium glutamate seasoning (to taste salty and bland).
When the water boils, keep the fire high, put the fish slices in one by one, use chopsticks to disperse, 3~5 minutes to turn off the fire. Pour the cooked fish and all the broth into the big pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while first.
Then add more peppercorns and dried chili peppers (depending on the individual's addiction to spicy degree), with a small fire to slowly stir fry the peppercorns and chili peppers flavor. The fire should not be too big, so as not to fry paste.
When the color of the pepper is changing, immediately turn off the fire, pour the oil and pepper into the fish pot, be careful! (You can also put the chili peppers on top of the big pot, and then burn to 9% of the oil poured into the pot.) All done. Another spicy "boiled fish" out of the pot.
Note: 1, the amount of water to cook the fish should not be more, to the fish fillets into the just after the water can be flooded. Cooked into the pot, some of the fish will be exposed to the outside.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the pepper, so that the oil color red. 3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, fish eaten, you can pour the soup back into the pot, under the tofu or powdered scallops or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, directly open fire on the line.
==================================== Practice 4 Ingredients: Bass (Bass or Perch two kinds are translated into bass, try it yourself) or Tilapia (tilapia) or Catfish (catfish) can be, preferably live fish, do not use carp (Carp) A match.
Spicy fish how to do delicious, homemade spicy fish home cooking
Ingredients details chub a chub bean sprouts 1 catty onion 10 ginger 1 two pepper moderate egg 1 one garlic 2 cilantro 2 chili pepper moderate amount of oil a little salt a little sesame oil a little chicken essence a little bit of oil a little bit of spicy taste cooking process twenty minutes time consuming ordinary difficulty homemade spicy fish practice steps 1 first fish head fish bone fish flesh separate, fish head root fish head put together not to use the fish head, the fish head, the fish bone, the fish meat. Fish head root fish head together do not need to marinate 2 will be cut into thin slices of fish oblique knife 3 cut the fish alone in a bowl, add green onions, ginger, garlic, starch, salt, chicken broth, eggs and marinate for 15 minutes (the amount of salt added to their own control do not put a heavy) 4 bean sprouts washed and put into the pot to blanch and cook, and then fished out the bottom of the large bowl 5 pot to put a moderate amount of oil, and then the next soybean paste (2 tablespoons) rooted in green onions, ginger, garlic, pepper pepper chili Stir fry the aroma 6 fried directly after the aroma of the fish head root fish bones under the pot stir fry for half a minute and then add water to boil and then switch to a small fire to cook slowly for 5 minutes (the flavor of the ingredients to cook out) 7 this time the fish head has been cooked immediately fished out and put in the bean sprouts on top of the 8 head of the fish head all fished out after the last under the fish, the fish cooking time can not be very long, half a minute after the water boiled so that it is fished out and put in the top of the fish bones so that eat up the layered (the most upper is the) meat is the most tender, the middle is the fish bone, the ground is bean sprouts) 9 fished out after the last soup seasoned taste poured into the bowl 10 then sprinkled with green onions and parsley 11 to the last step of the oil, clean the pot into a dozen spoons of oil at the same time into the dry chili peppers and peppercorns small hot aroma - can not be too long to avoid the chili pepper blackened, smelled the smell of the fish on it poured in the top of the fish just boiled because the oil is very hot pouring up to hear bared to ~ a sound, which will be The success of the 12 finished products, the first time uploaded what is not enough please teach, hope you bear with us, the characteristics of this dish, spicy and fragrant, want to taste the friends can try to use the cookware: cooking pot.
Spicy fish home cooking
Main ingredients: grass carp, cucumber, rice cooler
Accessories: eggs, dry starch, cooking oil, butter, green onions, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried chili peppers, dried chili pepper noodles, coriander.
Spicy Fish Characteristics:
Spicy and fragrant, tender fish, strong flavor of side dishes.
Teach you how to do spicy fish, how to do spicy fish is delicious
1, will be cut into pieces of grass carp, sticky beaten egg juice wrapped in dry starch, in 60 degrees of oil temperature in cooking oil frying, to be the surface of the fish block was light yellow after fishing.
2, with the remaining oil in the pan fried spicy fish seasoning, the oil temperature should not be too high, keep stirring, add garlic cloves, peppercorns, dried chili peppers (cut into 2 petals), and then poured into the deep-fried fish pieces and stir fry evenly, add the end of the water over the fish, add salt, chicken essence, pepper, chili, 2 tablespoons of brown sugar, butter and chopped scallions, and then cut into strips of cucumber, and cut into chunks of the rice cooler into the pot, to be accompanied by dishes can be cooked! Then add the cucumber and rice vermicelli into the pot and cook until the side dishes are ready, then serve with chopped green onion and cilantro on a plate.
The easiest way to poach fish
Recipe: two slices of lobster, 500 grams of soybean sprouts, an egg white, 20 grams of pepper, a moderate amount of green onion, 1 piece of ginger, 2 slices of garlic, a moderate amount of salt, 1 tablespoon of cooking wine.
Poached fish practice: 1, green onion, ginger, garlic slices are cut. Fish cut into slices, add an egg white, a little salt, cooking wine, starch slurry on.
2, soybean sprouts into a pot of boiling water blanch until broken, blanching with a moderate amount of salt. Blanched soybean sprouts flat in the bottom of the pot.
3, the pot put a moderate amount of oil, add pepper grains small fire frying flavor, turn off the fire and then into the dry red chili pepper slightly fried and fish out and spare. 4, put a tablespoon of red chopped oil bean paste fried red oil, add ginger and garlic with fried for a moment.
5. Add hot water to the pot and bring to a boil. The water should be enough to cover the fish fillets.
6, cook until the fish slices become white, together with the soup poured into the pot of soybean sprouts. The previous fried pepper and dried red pepper, scallions together on top 7, another pot to put the right amount of oil to heat, pour into the pot, hear a good snorting sound, delicious and incomparable boiled fish soup is ready.
Tips 1, generally use fresh grass carp to do boiled fish, I'm lazy this time, with the dragon fish to do, because I found that the dragon fish fillets especially like a good slice of grass carp meat, proved that, with the dragon fish to do boiled fish is as tasty. 2, slurry fish starch do not put too much, a thin layer of wrapped fish can be, too much boiled fish soup becomes cloudy.
3, frying chili pepper when the pot away from the fire or turn off the fire, so that the chili pepper will not be fried black, to maintain the bright red color of chili pepper. 4, the fish do not have to cook too long, discoloration can be, this degree of fish is the most tender.
5, the last step of the hot oil should be quickly poured in the basin, it is best to pour onion segments and pepper grains and dry red pepper, so that more can be stimulated by the flavor of these seasonings.
Spicy fish how to do who has a recipe ah?
Ingredients: grass carp
Side dishes: cucumber, rice cold noodles
Seasonings: eggs, dry starch, cooking oil, butter, green onions, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried chili peppers, dry chili pepper, coriander.
Method: 1, the grass carp cut into pieces, sticky beaten egg juice wrapped in dry starch, in 60 degrees oil temperature in cooking oil, until the surface of the fish block is light yellow after fishing.
2, with the remaining oil in the pan fried spicy fish seasoning, the oil temperature should not be too high, keep stirring, add garlic cloves, peppercorns, dried chili peppers (cut into 2 petals), and then poured into the deep-fried fish pieces and stir fry evenly, add the end of the water over the fish, add salt, chicken essence, pepper, chili, 2 tablespoons of brown sugar, butter and chopped scallions, and then cut into strips of cucumber, and cut into chunks of the rice cooler into the pot, to be accompanied by dishes can be cooked! Then add the cucumber and rice vermicelli into the pot and cook until the side dishes are ready, then serve with chopped green onion and cilantro on a plate.
How to cook fish in poached water? I want slightly spicy
Spicy boiled fish ingredients:
1 fresh freshwater fish, 1 soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 cilantro.
Spicy boiled fish seasoning:
1 large pepper 1 large dried chili pepper 1 large salt 1 small spoon chicken essence 1 small spoon pepper 1 small spoon starch 1 large garlic cloves 5 sliced ginger 10 slices scallion 6 sections of wine 50 ml Pixian bean paste 1 large spoon chili powder 1 large spoon egg white 1 500 ml of fresh water
Spicy boiled fish practice:
1, the fish sliced into a Thinly sliced fish, and then with pepper, egg white, cooking wine, 5 slices of ginger, 3 sections of green onions, cornstarch and salt to marinate for 20 minutes
2, frying pan into a moderate amount of oil to heat, and then put the rest of the ginger, garlic, 1 ? of the peppercorns and 1 ? of the dried chili pepper section of the incense, and when the smell comes out of the soybean paste and stir-frying
3, and then to the pot into the water of about 500 ml (1 bowl), add the fish bones and fish bones.
3, then pour about 500 ml of water into the pot (1 bowl), add the fish bones and fish head and cook until boiling, after boiling, put the fish slices into the scalding for 2 minutes, and put in the rest of the green onion segments, you can turn off the heat
4, in another large container into the bean sprouts, lettuce and celery (I used mung bean sprouts, directly into the can, if it is soybean sprouts, please blanch in boiling water beforehand, and I don't have large containers, so I use casseroles to fill:)
5, will be blanched fish slices and so on all poured into a large container filled with vegetables, and then sprinkled on the surface of the chili powder
6, the frying pan clean and then poured into the more oil to heat up, into the rest of half of the pepper grains and dried chili pepper incense, but pay attention to do not burn the dried chili pepper yo
7, will be poured into the fish slices of hot oil, and then into the cilantro can be
Tips:
1, fish slices try not to cut thick, but not too thin, too thick hot long time taste is poor, too thin is easy to break2, the weather is hot when you can put the fish slices into the refrigerator marinade, to be ready to take out everything else
3, hot fish slices with a big fire, 1, 2 minutes can be a long time taste is worse
4, if you are using the soybean sprouts, scalded beforehand, oh, lettuce and celery easy to cook, do not need to blanch