material
[1] Slice catfish or grass fish (2 sides), add a little cornmeal, salt, pepper and cooking wine, and knead well for later use.
[2] Chop ginger (5 pieces), garlic (3 pieces), onion (2 pieces), pepper (15-20 pieces), coriander (a little) and dried pepper (10 pieces) together.
Production method
Heat the oil pan, add [2], stir-fry with spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a crushed onion and 5 tablespoons of red oil and cook for 15-20 minutes. If the water is reduced too much, add soup.
Before eating, boil the soup, then put in [1] medium fillets, spread them out with chopsticks, turn off the heat and serve.
The fish is fresh and tender, and the soup is fragrant.
Grilled steamed fish
Ingredients: half a fresh osmanthus fish. If there are many people eating, just use one. Shredded onion (two onions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt, sugar,
Methods: The oven was preheated at 425F F.. Wash the fish, put a layer of vegetable oil on both sides, put it in a suitable fish dish, cover it with aluminum foil paper, seal it around, bake it in the oven for 20 minutes and take it out. Remove the aluminum foil and spread the shredded onion on the grilled fish. In another oil pan (medium fire), add vegetable oil, shredded ginger, stir-fry for fragrance, add cooking wine, soy sauce, salt, a little sugar and appropriate amount of water to boil, and pour it on shredded onion and fish.
It is very convenient to cook steamed fish in the oven, and the fish meat is fresh and tender, and the taste is completely comparable to that of steamed fish.
Braised fish pieces
Raw materials: fish 1LB, ginger slices 3, chopped green onion,
Seasoning: salt, soy sauce, soy sauce, cooking wine, starch.
* Fish, cut into pieces, mix in salt, cooking wine, soy sauce and marinate 15 minutes.
* Heat the pan, pour in cooking oil, add it to 60% to 70% heat, and evenly coat each piece of fish with starch (not too much) and fry in the oil pan until both sides are slightly yellow. Pour out the excess oil, leaving only a small amount.
* Add a small bowl of water, a spoonful of sugar, a tablespoon of soy sauce, and boil together. Try to add some salt. Collect juice over high fire and sprinkle with chopped green onion.
Cut it into short strips, roll it with bacon slices and bake it.
Corn fish grain
Materials:
1。 Peel and boneless a piece of fish, cut into fish grains equal to the size of corn grains, and mix with a little dry starch.
2。 Green peppers 1/3, cut into corn kernels.
3。 A small bowl of corn kernels (I use frozen ones, so I have to thaw them first)
4。 Two spoonfuls of pine nuts
5。 Soak Lycium barbarum in a spoonful of water until soft.
Salt, soy sauce seasoning, broth (I also made boiled meat today, and the broth is just used. You can use water without broth)
Practice:
1。 Stir-fry the fish and green peppers together in the oil pan, and let the fragrance out for later use.
2。 Add some more oil to the pot, add pine nuts, stir-fry over medium heat, add a little salt to the corn, 2. Stir-fry the broth thoroughly.
3。 Add the fish, green pepper and Lycium barbarum just stir-fried, add 2 tablespoons of stock, stir-fry together, add a little light soy sauce, turn well and take out.
Whitebait baked eggs:
Ingredients: egg 4, whitebait 1/3LB, some green beans.
Seasoning: salt, ginger slices 1, vinegar.
Practice:
1。 First, squeeze the whitebait dry, add less salt, and stir-fry it with a piece of ginger in the oil pan for later use. And remove the ginger slices.
2。 Stir-fry the green beans and put them out for use.
3。 Break up 4 eggs, add some salt, stir well, take the oil pan, add a little more cooking oil, increase the heat to 80% to 90% (the oil is very hot), pour in the eggs, fry into a big omelet, that is, a few seconds' effort, immediately turn to low heat and bake.
4。 When the upper surface of the egg becomes mushy, bake the whitebait horse on it with low heat until the whole dish is solid, pour in balsamic vinegar and sprinkle with green beans.
You can decorate it as you like: generally, scrambled eggs are deodorized with cooking wine or chives, and this time, vinegar is used to deodorize them for a change. You can also bake a dried egg with shrimp.
Fish porridge main material
A bowl of rice (fresh or cold), pomfret (or pomfret), and winter vegetables.
One tablespoon, three mushrooms, two celery strips, one earth fish.
Batching
Seasoning: two bowls or proper amount of soup, a little Gu Yue powder, half a teaspoon of fish sauce, and proper amount of salt.
Doing method
1, wash the winter vegetables and drain the water.
2. Soak the mushrooms, remove the feet, drain the water and cut into thick silk.
3. Wash and dry the fish, cut the skin into thick pieces (cut the fish maw into thick pieces), and add a little Gu Yue powder.
Even. Put the fish in boiling water and cook it until it is half cooked, so as to remove the fishy smell.
4, the earth fish peeled and boned, cut the fish into small pieces, put down warm oil and fry it in slow fire.
5, put the seasoning into the pot, add the mushrooms and boil, and fish. When the fish is cooked, put it into winter dishes.
Celery and a few small pieces of earth fish can be put into a bowl and served.
Chaozhou raw drenched fish
Main material
960g mandarin fish 1 treaty, salt, white vinegar, Zhejiang vinegar, corn flour, sesame oil, oil and sugar.
Proper amount.
Batching
Sauce materials: shredded ham, shredded lean meat, shredded celery, shredded mushrooms and shredded red pepper.
Xu. Sweet and sour sauce materials: shredded lean meat, shredded mushrooms with onion, shredded red pepper, shredded horseshoe and sour.
A little shredded ginger each.
Doing method
1, cut the fish, wash it, cut the knife lines on the back, pour it into the boiling pot, cover it, and soak it about.
It takes 15 to 20 minutes to cook, and then it can be picked up and drained for use.
2. Stir the marinade sauce in wok first, then add a little soup, monosodium glutamate, corn flour and sesame oil and mix well.
Instant marinated sauce.
3. Stir-fry the sweet and sour sauce in wok and add a little sugar, Zhejiang vinegar, white vinegar, salt and millet.
Mix the flour, sesame oil, and make a sweet and sour sauce.
4. Pour the boiling oil on the fish of 1, and dip it in marinated sauce or sweet and sour sauce when eating.
Chaozhou big fish ball main ingredient
400g of fish, 2 egg whites, 25g of monosodium glutamate, 20g of refined salt and 600g of soup.
Batching
Porphyra, sesame oil, pepper, cooked lard and fish sauce.
Doing method
1, dry the fish, scrape out the fish with a knife, cut off the ribs in the fish, and hammer.
Beat into minced fish, add egg white, refined salt and monosodium glutamate, and pat with a knife until it is sticky.
If you can't get rid of your hands, squeeze them into 50 fish balls by hand and put them in a clear water basin.
2. Pour the fish balls into the pot with clear water, and cook them with strong fire first, so that the surface layer can be cooked quickly.
When the water temperature is nearly 80% hot, switch to medium heat until it is cooked, take it out, pour the soup into the pot and boil it.
Add fish balls and cook until they float, that is, remove the floating foam from the stove and add laver (
Warm yourself first, pat off the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, and take off.
Put the pot into the soup nest.
Special point
The color is white, the meat is tender and smooth, the soup is clear, and the taste is fresh and fragrant.
Feicui fish fillets
Main material
Half a catty of fish, half a lettuce, Jiang Mo, minced garlic and chopped green onion 1 tsp each.
Batching
Wine, sugar 1 tablespoon, tomato sauce 3 tablespoons, salt half a teaspoon, water half a cup, white powder 1 small.
Spoon.
Doing method
1 Slice the fish and marinate a little wine.
2. The fish fillets are coated with a layer of dry white powder respectively, and put into a seven-point hot oil pan to fry until they are slightly yellow.
Take it out.
3. Wash the lettuce, cut it into filaments and wrap it around the plate.
4. Take the oil pan, stir-fry minced chives, Jiang Mo and minced garlic with 2 tablespoons of oil, and cook the wine along the side of the pan.
Add seasoning and bring to a boil. Add fish fillets and stir well, and thicken with white powder.
Cook unicorn fish
Main material
Perch 1 piece (750g), 30g of wet mushrooms, 25g of ham, 50g of white meat and egg white 1 piece.
Batching
Monosodium glutamate, refined salt, Shaoxing wine, pepper, sesame oil, starch, soup and cooked lard.
Doing method
1, skin the perch, cut the fish head in two pieces, and keep the fish tail. Slice the fish into "double flying slices" (two slices are connected together), slice the white meat, ham and mushrooms respectively, and add egg white, Shaoxing wine, refined salt, monosodium glutamate and pepper for pickling for a few minutes.
2. Wipe the bottom of the fish plate with thin lard, then put ham, mushrooms and white meat in the middle of the fish fillets, put them into the plate one by one, then put them into the head and tail, put them in a steamer and steam them with high heat for about 10 minutes. Put the raw juice in a pot, add soup, clear salt and monosodium glutamate, thicken with starch water, and pour in sesame oil and lard.
Special point: the fish is fresh and tender, and the taste is mellow.
Fish fillet with laver and tsing yi
Main material
Six taels (240g) of fish fillet in Tsing Yi, instant laver 12- 16 slices, celery and carrot each.
2 two (80g), egg 1 each, bread crumbs 1/2 cups, cornflour 1/4 cups.
Batching
Marinade: salt 1/4 teaspoon, cornflour 1 flat teaspoon, a little sesame oil and pepper, egg white.
2 teaspoons.
Doing method
1, Tsing Yi Liuchong is wiped dry, cut into thick strips, and mixed with marinade for 5 minutes.
2. Cut celery and carrots into strips; Beat the eggs well.
3. Each piece of laver is wrapped with fish fillet, celery and carrot, rolled up, glued with raw powder first, and then glued.
Egg liquid and bread crumbs.
4. Fry the fish fillet in medium heat oil until golden brown, and take it out. 5, can be dipped (mouth urgent)
Juice or sweet and sour juice.
Reserve note
Production time: 30 minutes
Weight: 3-4 people