Cooking method of salted barracuda: Steamed jade with salted fish
material
Canned salted fish with ginger sauce 1 can, tender tofu 1 piece, a little shredded ginger and a little sesame oil.
method of work
(1) Cross-cut the tender tofu, and each slice is about 1 cm thick.
(2) After the tofu is discharged into the plate, take out the canned salted fish with ginger juice, put an appropriate amount of salted fish with ginger juice on each tender tofu, and add a little fresh shredded ginger to steam in the pot.
Cooking method of salted barracuda: Braised barracuda
material
One pike, onion, ginger, soy sauce, cooking wine or carved wine, vegetable oil and clear water.
method of work
1 The barracuda vendor has basically been cleaned up. Now, in addition to freshwater fish, the farmers' market has also begun to help with marine fish. As long as customers bring it up, the vendor will help clean it up, which will save trouble. It is simple to buy it home and deal with the details again.
2. After rinsing, tear off the black film inside the fish belly.
3. Cut the fish into large pieces
4, put the right amount of vegetable oil in the pan, put in the fish pieces and fry them on low heat until both sides are yellow.
5, another pot, stir-fry chives and ginger after the oil is hot, and add soy sauce and soy sauce.
6, after boiling, add water, fire.
7. When the water is warm, add the fried fish pieces, add a proper amount of cooking wine or carved wine, bring to a boil with high fire, and simmer with low fire 10 minute.
8. After ten minutes, the soup is slightly reduced. Taste the salt and add salt according to your own taste. Don't use monosodium glutamate, just serve it out.
Cooking method of salted barracuda: three cups of barracuda
material
Barracuda 1 strip (about 600g) red pepper, green pepper, ginger 1 garlic 10 cloves edible oil 30g sesame oil 30g soy sauce 30g cooking wine 30g refined salt 3g sugar 3g.
method of work
1. The barracuda is cleaned and cut into thick slices; Wash garlic and slice; Wash and shred ginger; Wash pepper and cut into rings;
2. Fry the barracuda until both sides are golden yellow.
3. Add sesame oil to the pot, saute ginger, garlic and pepper, add soy sauce, cooking wine, sugar, salt and pike slices, boil the sauce with low heat to make it thick, and cover it with stew 1 min.
pay attention to
The color is rosy and the fish is tender. ? Three cups? Refers to a cup of sesame oil, soy sauce and cooking wine, but the weight should be increased or decreased according to the number of fish.
Cooking method of salted barracuda: cumin barracuda
material
Barracuda, cumin, star anise, ginger slices
method of work
1, oil a hot pot, medium and small fire, add cumin, star anise and ginger slices and fry;
2. Add pike obliquely cut into sections and fry it over low heat. When eating, you can sprinkle some soy sauce, and it tastes delicious.
Cooking method of salted barracuda: salted fish with diced ginger
material
Ingredients: salted mackerel 1 strip, tender ginger 3 sections, pepper 10 root, 2 tablespoons dried black fermented beans,
Seasoning: 3 tbsps of wine, 3 tbsps of oyster sauce and proper amount of sesame oil.
method of work
1. Dice the tender ginger, dice the bell pepper, and soak the dried black lobster sauce in wine for later use.
2. Cut the head, tail and midbone of salted mackerel, take off the fish, cut it into diced meat from under the meat surface, fry it in an oil pan, take it out first, and then put it back in the pan for later use after the oil temperature rises again.
3. Take another oil pan, add black lobster sauce, fry until fragrant, and set aside.
4. Then pour sesame oil into another pot and heat it. First, add diced capsicum and stir-fry until it is spicy. Then add diced tender ginger and stir-fry until fragrant. Add oyster sauce and stir-fry until the oil boils. Then turn off the fire and let it cool.
Chef reminds:
* Salted mackerel can be frozen in the freezer until it hardens slightly, and then cut with a knife, which will make it easier to cut.
* When cutting salted mackerel, if the knife is cut from the skin, the fish will be easily scattered, because the tissue will become looser after pickling.
* When frying salted mackerel, it is necessary to stir continuously to make the diced fish evenly heated.