0 material:

Crucian carp, onion, ginger, garlic, star anise, red pepper, cooking wine, salt, batter, sugar and coriander.

Exercise:

1, Carassius auratus scales, gills, viscera and abdominal black membrane;

2. Dry the water on the fish with special kitchen paper after washing;

3. After the pot is hot, drain the oil. After the oil is hot, add the fish and fry it on low heat;

4. Fry the reverse side into golden brown and take it out;

5. Stir-fry ginger, garlic, star anise and red pepper with the remaining oil in the pot, pour cooking wine and fish, add boiling water just before the fish body, and stew over medium heat;

6. When the soup is half cooked, add the right amount of salt, noodle sauce and sugar and continue to stew;

7. When the soup is basically dry, add monosodium glutamate, shredded onion and coriander.

Tips:

1. Choosing fresh fish with excellent water quality is the first condition;

2. The black film on the root and abdomen of fish gills must be completely removed, which is also an important step to remove the fishy smell;

2. When frying fish, the oil should be moderately loose, don't rush for success, and be diligent in turning the fish to avoid breaking it. Be diligent in observation and be patient.

Braised crucian carp

The meat is soft, the soup is delicious and nutritious.

Materials:

Ingredients: 250g crucian carp,

Accessories: 50g lean pork,

Seasoning: ginger 10g, white garlic 10g, onion 5g, white sugar 5g, cooking wine 5g, bean paste 15g, soy sauce 10g, monosodium glutamate 2g, vinegar 10g, and vegetable oil 40g.

Exercise:

1. Scales, gills and internal organs of crucian carp are removed, and dried immediately after washing;

2. Make several cuts on both sides of the fish, and the knife edge is as deep as the fish bone;

3. Heat the vegetable oil in an oil pan, add the crucian carp when the oil boils, and take it out when both sides are golden;

4. Stir-fry minced pork in the original pot, add bean paste and minced ginger and garlic, stir-fry for a few times, put the fish back, add cooking wine, soy sauce and white sugar, add appropriate amount of water (depending on submerged fish), simmer until the juice is almost exhausted, and plate;

5. Stir the onion, monosodium glutamate and vinegar evenly and pour it on the fish.

Braised crucian carp

I spent a long time cooking braised crucian carp today. Because this fish is really big, it will take some time to cook it delicious. My level of cooking fish is very limited, especially the appearance of fish. It is even more difficult for me to keep it intact. Look at this crucian carp I peeled. Oh, I'm sorry! I didn't pay attention in the process of turning over the fish, and the tail of the fish fell off half. If only I could cook fish at half the level of eating fish.

Materials:

A crucian carp, soy sauce, salad oil, chicken essence, Shaoxing wine, ginger and chopped green onion.

Exercise:

1. Clean the internal organs of crucian carp. In order to taste better, pull a few knives on the back of crucian carp, slice ginger and chop chopped green onion for later use. Oil pan;

2. Add crucian carp; It's true. Crucian carp must be dried to prevent the fish from molting.

3, stir fry;

4. Add soy sauce;

5. Add water, Shaoxing wine and ginger slices. After the fire boils, turn to low heat for stewing;

6. When the soup is almost dry, add the chicken essence and pour the soup out.

Braised crucian carp

0 material:

Ingredients: crucian carp,

Accessories: garlic, ginger, onion, bean paste, soy sauce.

Exercise:

Clean the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

Cut the knives on both sides of the fish ―― this will make it easier to taste!

Because the fish is small, you don't need to cross it, just cut it 3 times diagonally-pay attention to cutting the meat diagonally.

Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping flour, because they spoil the taste of fish skin.

Put the prepared fish on a plate, with shredded ginger, minced garlic, dried peppers and some green onions! Several colors look good together.

After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense.

When onions and garlic turn into Huang Shi, you can take out the ingredients for later use. Pay special attention to red peppers, which will not look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes.

Just light yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.

Then.

2. How to write fish soup storm composition Although the food in Taizhou is much heavier, I still like fish soup noodles best. Fish noodle soup is called the "best" in morning tea.

If you come to Taizhou, you must try the fish soup noodles here! Adding a lot of noodles and some emerald green chopped green onion to the snow-white fish soup is simply a "perfect match". That charming taste, the smell of fish soup. I promise to make your mouth water, thousands of feet. I want to eat a second bowl after eating one bowl.

The practice of fish noodle soup is also very important! If something goes wrong, the fish noodle soup is not authentic. First, clean the scales and internal organs of carp, and then fry them in a pot. The most important thing is to put some cooking wine, otherwise the fishy smell of fish soup will be very heavy. After frying, let it cool, then put the fish in a boiling pot and cook it slowly over medium heat until the water turns milky white. Boil the noodles in boiling water in another pot. Finally, find a soup bowl, put the fish soup and noodles together and sprinkle with a handful of chopped green onion. The fish soup noodles with good color and flavor are finished.

The way to eat fish noodle soup is also very particular, but there are many strange ways to eat it here. Among them, my favorite is: stir the chopped green onion first, and then eat it with a spoonful of soup. It won't be memorable until it's all eaten. I really can't put it down.

After listening to my introduction to the perfect fish noodle soup, do you really want to try it? Come on, I warmly welcome you.

3. How to write a delicious sour fish soup composition should be prepared, practiced and described in style: 10 minutes.

Production: 25 minutes

Prepare kitchen utensils: wok

Cooking method: cooking

Prepare materials

Trout:1300g potato:130g tomato: 2.

Ginger: 5g sauerkraut: 100g dried pepper: 2.

Chopped green onion: 10g Jiang Mo: 5g chicken soup: 2l.

Sugar:10g salt: 5g

Menu features: it is best not to have a big fire when the trout cooks the soup, otherwise the soup will be turbid easily; If there is foam, it needs to be destroyed in time, so that the soup is refreshing.

Manufacturing step (3)

Making steps sent to mobile phone >>

1. Wash fresh trout and cut into sections; Sliced potatoes and ginger; Cut tomatoes into pieces; Cutting dried chili into sections; Slice the sauerkraut.

2. Heat oil in a wok, pour in tomatoes and stir fry until the juice comes out. Add sauerkraut, potato chips, ginger slices and dried peppers, stir-fry slightly, and then pour in chicken soup.

3. Bring the fish to a boil, add sugar and salt, and cook on low heat for about 15 minutes. Sprinkle chopped green onion and Jiang Mo before taking out.

4. How to make fish soup It is best to make fish soup with small crucian carp.

Crucian and Bean Curd Soup

Ingredients: two crucian carp, green onions, ginger, vegetables and tofu.

Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence.

Steps: Slaughter and wash crucian carp, cut onion into sections, slice ginger, wash vegetables, and cut tofu into mahjong tiles.

Operation: Heat oil in the pan, fry both sides of crucian carp, stir-fry onion and ginger, cook cooking wine, boil it with hot water, add pepper to cook for 10 minute, add salt, monosodium glutamate, chicken essence, vegetables and tofu to cook for 2 minutes, then pour it out and put it into a basin.

Features: delicious fish and soup.

Key operation: Let the water go after the fish is fried, so that the boiled soup is thick and white, and the protein in the fish can be better dissolved in the soup. Don't pour sesame oil into fish soup, so as not to affect the flavor of fish soup.

To write an essay about braised fish, the best answer is that I have an appointment in the afternoon, and I am very touched by a person who claims to be a literate, so I decided to treat myself on my way back. Finally, I bravely climbed to the peak of cooking and challenged "braised fish".

In fact, fish is not unheard of, just because the steaming operation is relatively simple, and the feedback of the final product is good, so this cooking method is basically chosen when showing off, and the difficult braising method is rarely involved. However, when my brother visited in Shenzhen before, he showed his hand. As a result, my brother broke his glasses and praised him. So this operation, full of confidence in yourself, will not be too difficult.

The fish has been cleaned up, so the cleaning in the water is completed and it directly enters the "pickling" stage. Of course, don't forget to cut a few knives on the fish to make the taste easier to eat. Sprinkle a little salt, add vinegar, cooking wine, soy sauce and chicken essence, mix well and let stand for more than ten minutes. Cut a few slices of ginger while waiting. The next stage, in my opinion, is the most complicated and the most prone to problems in operation. I operated carefully, but there was still a problem: one side of the fish skin stuck to the pot, which ruined the appearance of the fish, but fortunately the other side was intact. Think about it, disability is also a kind of beauty, and it is not too much to blame yourself. Take the intact side as a "face project". Fry the fish until golden on both sides, add the C-type secret recipe of this dish-chopped garlic seedlings, oil the ginger slices prepared before, and enter the third stage of "braising in soy sauce". Add warm water to the fish, add a little soy sauce and soy sauce, add 6-7 dried red peppers, cover the pot, and simmer until the water is dry. Because the fish has been marinated before, the taste is basically suitable and can be seasoned to the extreme. Braised fish is ready.

The fish is tender and smooth, with a moderate salty taste, which is swept away. People who eat are satisfied, and people who cook are proud. So I recorded it and showed it off.

6. Color composition of fish soup. My anxious mother loves to make crucian carp soup for me. She said that eating crucian carp soup will make you smart.

Since I was in junior high school, my mother has been paying great attention to my diet, fearing that nutrition can't keep up. Every night when I come home from self-study, my mother will give me extra meals. Later, she heard that crucian carp soup can make her brain smarter, so she often made crucian carp soup for me. Mother's skill is not inferior to that of a cook. The crucian carp soup she cooked has no smell at all. The fish is fresh and tender, and the fish soup is beautiful and thick. I especially like it. Drinking a bowl of crucian carp soup in winter night is warm and warm to the heart.

Every time I eat crucian carp, there are only a few fishbones in front of me, but there are a lot of fish heads and fishbones in front of my parents. In fact, I only like to eat the meat in the belly of fish, because the meat there is the most tender and melts as soon as I bite it in my mouth. Moreover, there are no troublesome small thorns in the meat on the fish belly, only a few big thorns. The fish on my back has big and small thorns. I am an impatient person. I don't have the patience to peel the thorn clean, and it often gets stuck. I'm so old, but every time I eat fish, my mother peels it off for me. She picked out the fishbone and put the fish in my bowl, always reminding me to be careful. Although my mother is very careful, she still gets stuck sometimes. At this time, my mother is worse than me.

Every time I eat fish, my mother peels off the belly of the fish first and puts it in my bowl. The rest belongs to my parents. Sometimes, I give them fish maw, but they just don't eat it. Every time I eat crucian carp, I sincerely praise my mother's skills, and my mother's face will show a gratified smile.

"If you are poor, you will change your mind." I didn't live up to my parents' hopes. In the first semester of junior high school, my academic performance has been excellent and I am deeply loved by teachers. This may be their happiest and most anticipated.

The delicious crucian carp soup was out of the pot, and I took a long drink. Mmm, it's delicious! Tasting this thick crucian carp soup, I can't help thinking: Is it the thick crucian carp soup or the strong affection?

7. The composition "Learn to cook the same dish" is 500 words. Learn to cook fish for the first time.

Dad bought a big fish this morning. As soon as I saw the fish, I said loudly, "The teacher asked us to learn to cook a dish this week, and I decided to learn to cook braised fish!" " "He said, and regardless of mom and dad surprised eyes, grabbed a cookbook from his mother's hand, sat down at his desk and began to learn and do now.

At noon, I followed my mother's example, put on a flowered apron and sleeves, stood in front of the stage with great ambition, and started my first complicated job-washing fish. I used the "trick" my mother taught me: scraping hard at the fish scales, and the fish scales fell off one by one. Gradually, the white-bearded fish came out. After scraping the scales, I turned on the tap and washed the fish. I took a deep breath. The second job is to cook fish. I turned on the power, sat the pot on the induction cooker and poured oil into the pot. After a while, the oil became hot. According to the book, I put ginger slices first. The Chili section waited for a while, then poured the fish pieces into the pot. 1 of "zi", clouds of white fog covered my sight. I added some water to the pot along the edge, and then covered it. "Glug", the pot is boiling. "Turn down the fire!" "Turn the fish pieces gently!" Mother, like a fearless commander, issued a series of instructions. I am like a soldier who obeys orders and does everything.

After about ten minutes, I put chopped garlic, onion, coriander and other spices into the pot. A plate of delicious fish was born in my hand.

Watching my parents eat my braised fish with great interest, my fatigue in cooking fish was suddenly forgotten.

8. How to write a composition about learning to cook in summer vacation This morning, my mother said to me, "I'll teach you to cook today, ok?" "good!" I agreed happily.

I saw my mother first filled two bowls of rice from a rice bag and put them in a stainless steel basket. Then I poured a basin of water and put the stainless steel basket in the basin. My mother rubbed a few meals with her hand, and I put my hand in and rubbed it a few times. "Oh, it's so cold!" I can't help crying. Mother said: "Don't wash rice many times, because the nutrition in rice will be lost, mainly to see if there are pebbles and other sundries in rice." Then, mother put the rice in the rice cooker and added some water. I asked my mother curiously, "How much water should I add?" "Because rice is old rice, old rice is swollen, so put more water and measure it with your index finger. The distance from the water surface to the meter is only one and a half meters. If it is new rice, put less water. " Mother patiently explained. I put my finger in and measured it. Only a quarter and a half. Finally, turn off the rice cooker and press the cooking button. After about twenty minutes, there was a "glug" inside, and the rice cooker jumped from "cooking stall" to "heat preservation stall", and the rice was cooked.

At noon, I looked at the full and glittering rice grains and ate my own cooked rice, which was fragrant and soft, and my heart was flattered. You can cook for your parents in the future.

9. I am a chef's composition, and I am a chef in 560 words.

Because my mother can't cook, I want to learn Luo Songtang's specialty from my chef father. After carefully recording every step, I have been waiting for a chance to practice.

Finally, one day, my father doesn't come home for dinner, and my mother is not very hungry. Let me fill my stomach with my Luo Songtang!

LoOK at my posture, apron, sleeves, pots and pans are ok! Mom cut the necessary items-onions and tomatoes, haha, it's up to me to show my talents!

I poured the oil into the pot and started a fire. All I saw was the oil sizzling and exploding, huh? Why didn't dad fry it when he burned it? A mother with a little common sense said, "If you don't dry the oil in the pot, it will definitely fry the water!" " "Yes, it seems that my father wiped it that day. Alas, learning things really doesn't pay attention to details. Forget it, just to be on the safe side, I put the lid on the pot and fried it until the water boiled.

After a while, the water was fried, and I quickly poured the onion in and fried it. Stir-fried for a while, why is dad's onion white and transparent, but a little burnt? Anyway, I quickly poured the tomatoes in again. After frying, I added 1/3 water to cover the lid.

Five minutes later, I opened the lid, poured in a spoonful of salt and two spoonfuls of sugar, covered the lid and cooked for ten minutes.

I was really nervous when I waited. If I say it's not delicious and waste food, but it's delicious, won't my mother praise me?

I really didn't feel at ease before I took off the lid and poured it into the soup bowl for my mother to eat. When my mother swallowed it, she shouted, "It's delicious! ! My daughter is really great! How can I have such a powerful daughter! " I was so happy when I said it. In order to prove whether my mother was praising me, I quickly tasted it myself. Wow! It is really delicious! I admired myself at that time. My craft is not bad. Being a chef is still very promising.

Tonight is really a bumper harvest. I practiced making soup and was praised by my mother. However, I also learned a truth: it is better to say something interesting than to do it! A "famous saying" used only for cooking!

10. Learn to be Daoxiao Noodles and Daoxiao Noodles.

Everyone has his favorite food. Let me introduce my favorite food: Daoxiao Noodles.

Daoxiao Noodles is delicious and beautiful. Thick noodles are soaked in the soup, and beef floats on the noodle soup. At first glance, it seems that saliva will stay.

The following is made by Daoxiao Noodles: The noodles cut by Shanxi experts are about 2 1 cm long and 0.2-0.4 cm thick. Cutting 1 18 knives per minute can cut 2500 grams of wet dough made of flour per hour. There is a jingle saying: "One leaf falls into the pot, another leaf floats, and the other leaves out of the water, and the knife comes out." Whitebait falls into the water and turns into white waves, and willow leaves ride under the treetops. " Daoxiao Noodles's spices (commonly known as "toppings") are also varied, including tomato sauce, meat fried sauce, Flammulina velutipes, egg marinade and so on. Serve with fresh vegetables in season, such as shredded cucumber and mung bean sprouts, and then drop in old vinegar. It's very delicious.

When eating noodles, I always like to eat them one by one. Once, we went to Zhejiang to play. It's past nine. We ate Daoxiao Noodles together, so did I. As a result, my parents waited for me for half an hour and said they would eat and play.

Daoxiao Noodles is really delicious. Try it, too.