Braised snapper
The main ingredients are: snapper, onion, minced garlic, diced scallions, tomato juice, tahini, sweet potato flour, vinegar, oil
Cooking steps:
1. Scale and clean the fish.
2. Split the fish open and cut strips on the body with a knife.
3. Dredge the fish evenly in sweet potato flour and deep fry in a frying pan.
4. Stir fry the garlic, add onion and tomato sauce to taste.
5. Add diced green onion, thicken with cornstarch and drizzle with a little vinegar to finish.
Black pepper snapper
With: frozen snapper a white mushrooms a few
Seasoning: black pepper, salt, a little white wine
Chinese and Western recipes black pepper snapper practice:
1, snapper frozen and cleaned, cut into two, or three, four pieces can be ha. White mushrooms are washed and sliced.
2, the snapper pieces on a plate with a little black pepper, salt, white wine marinade for a while.
3, another plate, spread a layer of dry starch, the marinated fish pieces on a thin layer of starch. I later felt that this step can also be omitted.
4, the pan is hot, pour a small amount of oil, put the fish pieces into the medium heat frying, frying until both sides of the golden brown on it. If you touch it with chopsticks, the meat will spread easily and it will be cooked.
5. After frying, put the fish out, put the mushroom slices into the pan, stir-fry for a couple of seconds, pour in the seasoning for the marinated fish just now, and then add some wine and black pepper and simmer for a little while, just two or three minutes.
6, taste, if you feel not salty, add some salt. Lastly, use a little starch to thicken the soup, that is, to make the soup thicker, if there is no starch, pour some tomato paste is also OK, and then pour the soup on the top of the fried fish.
Red snapper with lemon juice
Materials: red snapper fillet: 6 slices, 1 lemon, 1 tsp sugar, 1 tsp salt, 1 tsp wine, 1 tsp white pepper, 2 tsp cornstarch, 2 tsp dry cornstarch, 1 tomato, 1 cucumber (I was going to use peas, but I looked all over the fridge, so I had to use a diced cucumber instead), 200 grams of oil (20 grams)
Measurements:
This is the first time I've ever seen the red snapper in the kitchen, and it's been a while since I was in the kitchen, so I'm sure you'll find the best place for it.
5. Heat the oil and fry the fish until golden brown
6. Control the oil and remove from the pan
7. Add half a bowl of water + lemon rind paste to the pan and cook over moderate heat for 5 minutes
8. Add the cucumber, diced tomatoes + lemon juice + 1/2 tsp. salt + sugar + water starch to thicken the soup ~ (I'm a half-soup dish, you can thicken it up a bit by adding the lemon juice. I like to pour the soup over the rice, the flavor is superb~