1, the live carp (grass carp) cleaned and boned, sliced. Wrapped in gravy, salt, over the oil. Drain the remaining oil;
2, Sichuan pickled cabbage cut into small pieces, slightly fried, according to personal taste slightly add chili, fill the soup. When the soup rolled into the fish slices with cooking, until the soup becomes milky white, strong aroma can be. (If you give the baby to eat, chili must be less put.) Nutritional secrets: this fish meat tender soup fresh, easy to do, is a very homemade fish dishes. Especially pregnant women can also eat often, appetizing.
Second, chopped pepper fish head (three versions of the practice)
1. Ingredients: fat head of fish head 1 (2 pounds), Hunan special chopped pepper appropriate amount, MSG 3 grams, 10 grams of red oil, 10 grams of ginger, green onion 8 grams, 15 grams of sliced white carrots
Practice: (a)
1. The head of the fish is cleaned, gills removed, scaled, from the fish lips right in the middle of a split for two
2. >2. Coat the fish head evenly with salt and monosodium glutamate, marinate for 5 minutes and then coat the chopped peppers. Put 2-3 slices of ginger and white radish slices on the bottom of the plate, put the fish head on top, and then rest a moderate amount of chopped ginger on the fish
3. Steam on the pot for 15 minutes, out of the pot, sprinkle chopped green onion on the fish head, pour cooked oil, and then put the pot in the steamer for 2-3 minutes, can be served.
Directions: (2) First of all, you need to pick a good bighead carp head, I heard that a fish head called bighead carp is better. When you buy it, you can pick the eyes of the fish, and the ones that react are fresher. Go back to the fish head split in half, sprinkle salt sharp marinade, about 20-30 minutes. After that, pour a little yellow wine, sprinkle ginger powder (if you don't have it, use freshly grated ginger), pepper (a must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce) Step 3, prepare a frying pan, the chopped onion and freshly chopped peppers together in the pan, the oil can be fried red. It must be full of flavor at this point. Finally, the pot of chopped pepper evenly poured on the fish head, in the steamer pot on high heat for 30 minutes is made, should not be steamed for a long time, the fish will be old.
Practice: (c) I have also eaten other fish head made of chopped pepper fish head, are not as good as Ya piece of fish head to do, the key is that Ya piece of fish is sea fish, meat is more tender, no river fish of the earthy atmosphere. Ya slices of fish head in the supermarket weigh good, the waiter will help wash and sprinkle a good bit of salt, others wash I do not worry, or go home to wash carefully once, and then the fish head inside and outside are smeared with a little salt and chicken essence, salt and chicken essence do not have too much, the right amount is good. Put on a plate, dripping a little wine, put on the ginger, the two small red chili peppers chopped and sprinkled on the fish head, and spread a layer of "red over the sky" (I used 1/3 of the bottle of red over the sky), began to steam on the steamer, steamed, put the hot salad oil drizzled on the top, can be on the table, the taste of its fresh and tasty, they give themselves a full score Oh! The first thing you need to do is to get your hands on some of the most popular products in the world!
Three, sauerkraut roasted scallops
Ingredients:
Scallops, sauerkraut, ginger, chili pepper shredded moderate seasoning: salad oil, soy sauce, sugar moderate
Practice:
1, the oil is hot, scallops into the pan frying, and then rinse off the oil with boiling water.
2, another frying pan, burst incense ginger, shredded chili, add soy sauce, pickles, scallops, with a small fire to cook until the flavor can be.
Fourth, onion oil fish
Ingredients: fresh bream, a number of scallions, oil, salt, MSG, cooking wine, ginger and other seasonings spare.
Production:
1, bream washed into the water, add salt, cooking wine, ginger and other ingredients into the pot with cooking.
2, take out the cooked bream, plate for use. Cut the onion into small pieces and sprinkle the fish with seasonings such as monosodium glutamate (MSG).
3. Pour salad oil into the pot and heat it up, then pour the hot oil on the bream.
5, boiled fish practice
practice (a) 1. buy carp, cut into fillets.
2. To the fish fillets sizing (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiling, put the fish fillets scalded (80% can be), and immediately fish out. Load pint pot, water do not.
4. will be a lot (a lot of) oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is poured on, because of the high temperature of the oil, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.
Practice two
Applications: bean sprouts, or their favorite vegetables Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onions moderate bean (or chopped peppers), peppercorns, dried red chili, paprika, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little, cooking oil Another: cornstarch, cooking wine, a little salt, egg white
Practice:
1, will kill the fish well washed, chopped off the head and tail, sliced into fish fillets, and chopped the rest of the fillet into several pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts washed, put into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, and standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large 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. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the oil in the pot and pepper pepper together into the fish pot, be careful! Eat it!!!
Note: 1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fish fillets will be exposed 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, it will be salty, but also will destroy the freshness of the fish. 4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing the oil.
Six, braised parsley crucian carp:
Raw materials:
Fresh crucian carp 2, fresh cilantro a pinch (more ah, or no flavor) 1, put a number of oil into the pot, burn hot.
2, into the cleaned crucian carp fried, pay attention not to stick.
3, fry until the color white, add a little cooking wine, sugar, and some soy sauce (you can add the amount of personal taste)
4, put the cleaned cilantro into the pot, cover and smother. Small fire!
5, look at the pot of soup is about to close dry, you can start the pot, add a little monosodium glutamate can be! This dish must put more cilantro, do not add water, just rely on the wine and soy sauce and vegetable oil juice, dry burning! Very fragrant, try it:)
Seven, steamed Wuchang fish:
1: Wuchang fish washed code point salt whole put plate,
2: onion, ginger and garlic slices, sprinkled on the fish surface, the stomach put a little.
3: on the drawer steamed, finished. To add, must be fresh fish, otherwise there is a wake up flavor, not fresh
eight, sauce fish carp
sweet sauce, soy sauce, cooking wine, salt, monosodium glutamate (MSG), sugar, green onions, ginger, oil, sesame oil
Style of work
Carp washed and hollowed out, on both sides of the body of the fish on the knife, green onions cut into segments, ginger slices, the upper heat, into the oil, burned to 60% hot, put the fish, out of water after Remove, and then the oil to eighty percent of the heat, into the fish and then fry once, remove the filtered oil.
On the fire, add oil, onion, ginger stir out the flavor and remove, into the sweet sauce slightly fried, add soy sauce, cooking wine, salt MSG, sugar and water, put the fish into the boil for 20 minutes, in the middle of the fish turned 2 to 3 times, so that the fish meat evenly flavored. When the juice is less, put it on high heat, thicken all the juice and pour in sesame oil.
This product for the Shandong flavor, taste salty and fresh, rich sauce, color red, when making attention to make the fish will be the juice inhaled into the body, frying must make the fish in the displacement of water more for the better.
Nine, tomato juice fish
Raw materials: a grass carp, large tomatoes 2-3, hot pot base 1 small bag, ginger, pepper, salt, sugar a little.
Preparation: Fillet the fish, slice the tomato, and shred the ginger.
Practice: put a little oil in the pot, seventy percent of the heat when the peppercorns fried flavor, put the tomatoes, hot pot seasoning, ginger slightly stir-fried, into the fish head fish bones, add the right amount of water to submerge the head of the fish shall prevail; high-fire boil about three minutes into the fish slices, add salt, sugar, moderate boil and turn to a small fire slowly into the taste of about 10 minutes to turn to the fire juices, plate can be. Characteristics: strong tomato flavor, tender meat, color and flavor is good.
Ten, burning skin fish
Raw materials: skin fish, a number of green onions, ginger, vinegar, cooking wine, half a spoon.
Preparation: pickled fish with salt 1-2 hours standby, green onions, ginger shredded.
How to do:
1) fry skinned fish in oil, fry until brown on both sides;
2) put a little oil in the pot, add green onion, ginger burst out of the flavor;
3) put the fish into the pot and add water to just submerge the fish shall prevail; open the pot and add vinegar, cooking wine, turn to medium-low heat, cook for a while can be plated.
Eleven, garlic cloves yellowtail
Materials: 1 yellowtail (about 900 grams), 12 cloves of garlic cloves, 2 green onions, 2 slices of ginger, a little green garlic.
Seasoning: 1 tbsp cooking wine, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1/4 tsp salt, pinch of pepper, 1 ? cups water.
How to make this recipe:
1: Wash yellow croaker, remove head skin and dorsal fins, pull out viscera from gills, rinse, and dry with paper towel;
2: Heat 4 tbsp oil in a wok, stir fry onion, ginger, and garlic cloves, and deep fry until the skin is lightly browned;
3: Fry the fish on both sides of the wok. Seasonings boil, garlic cloves back to the pot, change to a low fire for 10 minutes to make it taste, halfway to turn the fish, to be slightly dry soup dripping water starch thickening, sprinkled with shredded green garlic can be sheng out to eat.
Hints: 1, yellowtail meat is very tender and delicious, boiled skin and flesh easy to break, so it is not advisable to cut the fish belly, so as to avoid the fish after heating will be broken, please store by the gills to clean up the internal organs, and then go home to rinse can be.
2, the fish before the pot, do not use salt, so as not to tighten the fish meat instead of tender, wipe the water and then put into the pot, can prevent spattering oil and fish skin rupture.
Twelve, celery fish
Raw materials: 150 grams of young celery heart, 200 grams of net green fish, 20 grams of egg white, 3 grams of salt, 15 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 20 grams of oil, ginger 5 grams of wet starch 25 grams of green onion 10 grams of soup 80 grams of lard 300 grams.
Methods: 1, the celery heart washed, cut inch section, green fish meat cut into 6 cm long filaments, plus 20 grams of egg white, 1.5 grams of salt, wet starch 20 grams of mixing on the good slurry.
2, pulp pot on the fire, hot lard, burned to 30% hot, into the fish, gently slide with chopsticks slip slip cooked, after the color change into the spoon, drain the oil.
3, the pot to stay a little bit of each city bottom oil, down into the onion, ginger shredded chili pot, pour into the celery stir-fry five into the heat, add salt, monosodium glutamate, broth seasoning, and then into the fish, cooking wine, thickening with wet cornstarch, dripping into the sesame oil, upside down stir-fry spoon, pan can be eaten.
Thirteen, steamed sea bass (simple Oh! In fact, with a microwave oven)
Fresh sea bass a (about 600 grams) first scrape the scales to clean the belly and wash, wipe a little salt standby; ginger slices ***3, 4 slices, placed in a long dish; small onion two:
1, cut 4, 5 sections (inch), placed in a long dish;
2, patiently shredded standby; cleaned sea bass into a dish, placed on the onion and ginger. Add two spoons of water to the plate, and put it into the microwave oven with a microwave oven special plastic bag with the plate covered, and cook it on high for 4 minutes and 30 seconds; don't be idle when the microwave oven is working, heat up a little bit of blended oil, and when the microwave oven stops, take out the fish plate, cut open the plastic bag, sprinkle the shredded scallion on the fish's body, and pour it evenly (relatively la) with scalded oil (the sound of it is very kitcheny), and then pour some soy sauce on it, and get it! Serve! It's so wordy, but it's actually quite easy to try! The flavor is tender, nutritious, not too many spines, and easy to eat. 600 grams of sea bass, only 14, 5 yuan, not expensive.
Fourteen, spicy fried squid silk
Raw materials: 300 grams of squid, vinegar 10 grams of soy sauce 25 grams of wet starch 75 grams of peanut oil 100 grams of onion 10 grams of dried red pepper 3 grams of wine 25 grams of chicken broth 300 ml of sesame oil 5 grams of salt 1.5 grams
Methods:
1, take the net squid blocks, remove the membrane, wash, cut into 6 centimeters long, 2 centimeters wide silk, soak into the water.
2, frying pan hot, put 25 grams of peanut oil, hot, cooking wine, salt and 150 ml of chicken broth, boil, pour into the squid silk, a little cooking, fish out, to be used.
3, dry red pepper wipe clean, remove the root, remove the seeds, cut into thin filaments; scallions peeled, cleaned, chopped 4, net pot hot, put the remaining 75 grams of peanut oil, high fire until fifty percent hot, put the dry red pepper filaments, soy sauce, salt, vinegar fried a few times, pour in the remaining chicken broth, squid, boil, put the wet cornstarch, thickening, put in the minced scallions, drizzled with sesame oil, out of the pot, into the, can be.
Fifteen, meat stewed fish
First stewed a piece of pork with water, and then take a live fish, scrape the scales to take out the ribs and pull out the viscera, clean and spare, simmering for a while with salt. When the oil is red, the fish into the frying pan fried through, then into the onion, ginger and garlic stir-fry, while adding the right amount of stewed pork (a catty of fish put one or two meat), and then pour a little cooking wine, sugar, salt, soy sauce. Stew 10 minutes over high heat into a chopped tomato, both as vinegar and add color, simmer 20 minutes, put a small amount of monosodium glutamate out of the pot can be.
This meat stewed fish both the flavor of pork and cover the fishy flavor, do not like to eat fish people may want to try to do a taste. Carp tofu soup: fresh carp a clean up, inside and outside smeared with salt, to be flavored, pot on the fire pour a little oil frying until slightly white pour broth (water can also be), a few drops of vinegar, into the tofu slices, peppercorns, ginger stewed until the soup is thick white, add chopped green onions, parsley, sesame oil, monosodium glutamate can be up pot.
Don't forget to master the heat ah. This dish soup fresh flavor, protein-rich. or: crucian carp, tender tofu, broth a little (or put some cooked minced meat) will be two crucian carp cleaned plate, fill in the gaps in the tofu, put onions, ginger, garlic, and then sprinkle salt, monosodium glutamate or chicken essence, put some wine to remove the fishy smell, and then finally poured some broth or minced meat with water on the pot over high heat and steam for ten minutes can be very tasty and nutritious, yo, just crucian carp thorns, you can only give the baby to eat some of the fish on the belly of the meat, but at the same time, you can eat some of the flavors of the tofu! and fresh fish soup is also good.
Sixteen, stewed scallops
Raw materials: scallops cut. Cooking oil. Sugar. Soy sauce. Onion, ginger and garlic.
Oil 6 into the heat, put such as sugar, such as sugar into the red, into the scallops, stir fry, so that the scallops evenly colored. Then into the soy sauce, onion, ginger and garlic, pepper seasoning. (At this time the color of the fish must be deep red) into the cool water, (water to once put enough) cover. Small fire simmering. Look at the water is almost no when the pot another:
One, frying fish have the secret: fish fresh, hot pot, less oil, fire temperature, less stirring. Oil in the pot, and then put 1-2 pieces of ginger in the oil, frying fish is not easy to stick to the pan off the skin. Some people in order to avoid fish sticking to the pan, frying fish used to wrap a layer of powder on the fish body, I urge you to change this habit, so that the fish does not stick to the pan, but the flavor of the whole in the appearance, can not be tasted, the fish flavor did not play out. In addition, fish in cooking is not very good at mastering the material, the fire is the key to success or failure, many people fry fish is not broken skin or sticky pan, if the fried fish should be more oil and hot enough to be crispy and dry, frying fish have to pan hot, less oil, the fire should be warm. Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two must get the skin open flesh, face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too strong on the line. If it is purely fried fish to eat (not to burn fish and fried fish), about ten minutes of frying, the outer skin is shaped and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted slashes, is not a smart method, the fish meat, a cut, the soup is easy to loss of juice, dry frying of the fish is not too big strips of the good. Also, if you want to burn the fish, before that, the fish is generally to be fried, but should be a little fried can, can not be fried fish on both sides of the charred and then burned, then the fish burned out of the old mess.
Two, do fish skills three
1, carp why should be cramped? Carp two of the skin each has a seemingly white line within the tendon, before cooking to draw it out. One is because of its fishy fishy flavor, the second is that it is a strong sex (commonly known as "hair"), especially not suitable for some patients to eat. Cramps, should be in the fish on one side by the gills behind the place and about 1 inch away from the tail of the place of each horizontal cut to the spine until. Then use the knife from the tail to the head of the flat beat, so that the gills after the cut in the head of the tendon emergence, with the fingertips of the tendon pinch the head of the tendon a pull out of the tendon. Use the same method to pull out the tendon on the other side.
2, how to recognize the river fish and lake fish? River fish because it lives in the flow of the cleaner live water, so the scales are thin, grayish-white, shiny and bright. Cooked dishes are tasty and slightly sweet. Lake fish because it lives in a very thick sludge in the still water lake, so the scales are thick, black and gray, cooking out of the dishes, eating a strong smell of mud.
3, the slaughter of fish touched the bitter gall how to get rid of the bitter taste? If you break the bitter gall when slaughtering fish, the whole meat will be bitter, affecting the consumption. Fish gall not only has a bitter taste, but also toxic, high temperature steaming will not eliminate the bitter taste and toxicity. However, the bile can be dissolved by using wine, baking soda or baking powder. Therefore, in the bile stained fish meat coated with some wine, baking soda or baking powder, and then rinse with cold water, the bitter flavor can be eliminated.