Preparation materials of black fish in black bean sauce:
Ingredients: snakehead, onion, ginger and red pepper.
Teach you how to make black fish with soy sauce, and how to make black fish with soy sauce is delicious.
Wash the snakehead and cut it into pieces, then marinate it with wine, salt and bean paste.
Ingredients: onion, ginger and red pepper, shredded for later use.
Put the salted black fish wrapped in plastic wrap in the microwave oven for four minutes, and then put the ingredients on the fish.
Add a little Lee Kum Kee steamed fish soy sauce, heat the pan, put the oil until it is 100% hot, and pour it on the fish.
Delicious food and efficacy: delicious porridge soup
Preparation materials of bitter gourd and black fish soup;
Ingredients: snakehead
Accessories: bitter gourd
Seasoning: salt, chicken essence, pepper, cooking wine.
Characteristics of bitter gourd and black fish soup;
Delicious and tender
Teach you how to make bitter gourd and black fish soup, and how to make bitter gourd and black fish soup is delicious.
1. Wash snakehead, put onion and ginger into fish belly, cook wine for later use, wash bitter gourd and cut into pieces; 2. Put the oil in the frying pan and preheat it in the microwave oven. Put snakehead in microwave oven, pour cooking wine and boiling water/kloc-0.5 minutes, then take it out, add bitter gourd, salt, chicken essence and pepper and put it in microwave oven for 6 minutes. Gourmet and efficacy: a medicated diet recipe for nourishing the heart and body.
Taste: original flavor
Technology: original stew
Materials for making American ginseng black fish pot;
Ingredients: 2500 grams of snakehead.
Accessories: 30g of American ginseng and 20g of Chinese wolfberry.
Seasoning: salt 15g, monosodium glutamate 2g.
Characteristics of American ginseng black fish pot;
The meat is tender and the soup is mellow.
Teach you how to make American ginseng black fish pot, and how to make American ginseng black fish pot is delicious.
1. Slaughter raw fish, remove scales and gills, remove internal organs, rinse with clean water, and then cut into large pieces;
2. Wash American ginseng slices and Lycium barbarum with water respectively;
3. Put the fish pieces into the casserole, pour the chicken soup, put it on the fire to boil, and skim off the floating foam on the surface;
4. Add washed slices of American ginseng and Lycium barbarum, cover and cook with low fire for about 65438 0 hours;
5. Open the lid, add salt and monosodium glutamate, and adjust the taste.
Tips for making American ginseng black fish pot: this product needs about 2000 grams of chicken soup. If there is no chicken soup, you can use water instead.
Pie-food phase grams:
American ginseng: This product is similar to Veratrum nigrum.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Dishes and efficacy: home-cooked recipes, edema recipes, nourishing yin recipes, clearing away heat and toxic materials recipes, and coronary heart disease recipes.
Taste: salty and delicious
Technology: boiling
Preparation materials of wax gourd and black fish soup:
Ingredients: 500g snakehead and 500g wax gourd.
Seasoning: peanut oil 30g, salt 8g, monosodium glutamate 2g, yellow wine 15g, sugar 3g, pepper 1g, onion 15g and ginger 10g.
Characteristics of wax gourd and black fish soup;
Rich in nutrition and delicious.
Teach you how to make melon and black fish soup, and how to make melon and black fish soup is delicious.
1. Remove gills and viscera from snakehead, wash and cut into sections;
2. Wash the wax gourd and slice it;
3. Put the wok on the fire, pour in peanut oil and heat it, and add the snakehead to stir fry slightly;
4. Pour a proper amount of water, add melon slices, onion slices, ginger slices, refined salt, Shaoxing wine and sugar, and cook until the fish is cooked and the melon is rotten;
5. Remove the onion and ginger slices and add monosodium glutamate and pepper to taste. Food and efficacy: home cooking recipes
Taste: sour and sweet.
Preparation materials of stewed fish fillet:
Ingredients: 300g clean snakehead.
Accessories: rice bran175g, cooked winter bamboo shoots 45g, flower heads (carrot slices) 5g.
Seasoning: 40 g of balsamic vinegar, 40 g of sugar, 5 g of soy sauce 10, refined salt, 5 g of monosodium glutamate, 5 g of Shaoxing wine 15, 0 g of pepper noodles 1 0, 5 g of pickled pepper 10, 5 g of ginger flower, 5 g of garlic slices and 5 g of onion nails.
Characteristics of black fish fillets cooked in pot;
It tastes like litchi, sweet and sour, salty and refreshing.
Teach you how to cook black fish fillets, and how to cook black fish fillets is delicious.
1. Slice the sliced snakehead into slices with a length of 5cm, a width of 2.5cm and a thickness of 0.3cm, put them in a bowl, add 5g of Shaoxing wine, 2g of refined salt, 0g of pepper noodles and 2g of monosodium glutamate, mix well, and then mix well with egg white powder paste made of egg white and dry starch. Remove the stalks and seeds from the soaked red pepper and cut it into horse ears. The rice cooker broke into pieces the size of walnuts. 2. Cook the wok, add peanut oil and heat it to 50%, add fish fillets, spread oil until cooked, and drain the oil in a colander. After the pot is adjusted, add pickled peppers, ginger flowers, garlic slices, onion slices, flower heads and winter bamboo shoots, stir-fry with remaining oil, cook Shao wine, add soup, add white sugar, soy sauce, refined salt, monosodium glutamate and pepper noodles, add oiled fish fillets, boil to remove froth, add wet starch and add balsamic vinegar, and mix well. 3. Cook the pot, add peanut oil and heat it to 80%. Put it in the pot and stir it in the oil with a spoon, so that the pot will fully expand and fry. When fried to light yellow, take it out with a colander, put it in a heat-resistant tempered glass plate, add 25 grams of hot peanut oil, put it in a tray and serve it quickly with the pot juice, and pour the pot juice into a hot pot.
Tip: By changing the main ingredients, you can also make a "pot rattle" and so on. To cook this dish, you can put snail juice in the original shell of rattlesnake and serve it with the fried pot. Pay attention to cut out the meat of the snail shell and cook it in white vinegar to remove the moss and dirt on the surface, so as to form a bright snail shell. Food and efficacy: home cooking recipes
Technology: frying
Materials for making black tenderloin of pickled beef tenderloin;
Ingredients: 2 pickled peppers, beef fillet 150g, black fish fillet 150g, silver bud 50g, a little shredded green pepper and a little shredded red pepper.
Seasoning: salt, chicken essence, pepper, cooking wine, starch, salad oil.
Teach you how to make black tenderloin with pickled beef, and how to make black tenderloin with pickled beef is delicious.
1. Slice pickled peppers and remove seeds; Slice beef tenderloin, blanch black tenderloin, and add salt, cooking wine and starch for sizing; Blanch the silver buds for later use. 2. Stir-fry the silver buds in the oil pan, add salt, chicken essence and pepper to taste, put them on the bottom of the plate, stir-fry the beef fillet, fish fillets and pickled peppers in the pan, add salt, chicken essence and pepper to taste, put them on the silver buds and sprinkle with shredded green and red peppers.
Tips for making pickled beef tenderloin black: Don't grease beef tenderloin too high, or the meat will be too old. Cuisine and its efficacy: Shandong cuisine
Making materials of black fish soup with vinegar and pepper;
Ingredients: Bohai Bay snakehead 1 strip (500g) ginger slices, chopped green onion, coriander salt, white vinegar, pepper and chicken essence.
Characteristics of black fish soup with vinegar and pepper;
Fish soup is milky white, fresh and refreshing, with a long aftertaste.
Teach you how to make black fish soup with vinegar and pepper. How to make black fish soup with vinegar and pepper is delicious.
1. Slaughter the fish cleanly and slice them in turn for convenience; 2, sit in a pan and ignite until the oil is hot, fry ginger slices, chopped green onion and fish with a small torch, and then add water to stew for about 20 minutes. 3. Put the fish and soup in at night, sprinkle with coriander powder, add white vinegar, pepper, salt and chicken essence according to personal taste, and adjust the taste. Cuisine and efficacy: private cuisine, prescription for invigorating qi and blood, prescription for nourishing, prescription for invigorating spleen and appetizing, and prescription for malnutrition.
Taste: salty and delicious
Technology: simmer with slow fire.
Preparation materials of pregnant snakehead:
Ingredients: eggplant, 500g, sea cucumber (soaked in water), fresh shellfish, chicken breast, abalone and shrimp.
Accessories: 25g of Magnolia Tablets, 20g of Auricularia auricula (soaked in water), 30g of ham, 30g of beef tendon (soaked in hair) and 20g of peas.
Seasoning: starch (pea) 18g, egg white 40g, monosodium glutamate 5g, onion oil 10g, cooking wine 10g, salt 7g, peanut oil 30g, onion 5g, ginger juice 5g and vegetable oil 15g.
Teach you how to cook pregnant mullet, and how to cook pregnant mullet is delicious.
1. Cut the sea cucumber, chicken breast, Flos Magnoliae, auricularia auricula, abalone, ham, and tendon evenly into cubes with a square of 3 minutes, blanch them with boiling water, and take them out for later use. Add egg white, starch and salt into fresh shellfish and shrimps, grab them evenly, smooth them with 50% to 60% hot oil, take them out and dry them for later use.
2. Carve two eggplants into the shape of fish, cut a small mouth to dig out the meat inside, put in the scalded diced meat, and stick some small holes in the eggplants with a thick needle.
3. Add 300ml stock, cooking wine, eggplant fish, onion and ginger juice into the oil pan, simmer thoroughly with low fire, hook 15g wet starch (8g starch and 7g water) into the rice soup, then add onion oil and take out the spoon.
Tips for making pregnant snakehead: Because of the oil technology, about 500 grams of peanut oil should be prepared.
Pie-food phase grams:
Sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice.
Abalone: Abalone should not be eaten with chicken, pig and beef liver.
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
Cuisine and efficacy: teenagers' private kitchens, spleen-invigorating and appetizing recipes, malnutrition recipes and hypertension recipes.
Taste: sour and sweet.
Technology: steaming
Making materials of steamed mullet with lemon:
Ingredients: 500g snakehead.
Accessories: lemon150g, celery 50g, coriander 20g.
Seasoning: vegetable oil 20g, soy sauce 15g, sugar 12g, pepper 2g, garlic 5g.
Teach you how to cook steamed mullet with lemon, and how to cook steamed mullet with lemon is delicious.
1. lemon 1/2 slice, and juice the rest;
2. Wash and dice celery;
3. Wash coriander and leave leaves;
4. Mix lemon juice, soy sauce, sugar and pepper to make flavored juice;
5. Slaughter snakehead, remove scales, viscera and gills, scrape off the stains in snakehead belly, clean it, evenly coat it with flavor juice, and put it on an oiled plate with lemon slices on it;
6. Add water to the pot to boil, steam the fish on the pot for 10 minute, take out the soup, sprinkle with diced celery and fragrant leaves, and drizzle with hot oil and light soy sauce.
Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Dishes and efficacy: private cuisine edema prescription dyspepsia prescription Jianpi appetizing prescription malnutrition prescription.
Taste: garlic.
Technology: simmer with slow fire.
Materials for braising mullet with garlic;
Ingredients: 500g snakehead.
Seasoning: vegetable oil 25g, soy sauce 8g, yellow wine 15g, monosodium glutamate 2g, starch 10g (corn) and garlic 5g (white skin).
Teach you how to cook mullet stewed with garlic, and how to cook mullet stewed with garlic is delicious.
1. Slaughter snakehead, remove scales, viscera and gills, and pat evenly with starch;
2. Add oil to the wok and heat it to 40% heat. Add the snakehead and fry for a while, then remove the oil.
3. Add garlic cloves when the oil is hot, stir-fry and take them out;
4. Add water to the pot, add yellow wine, soy sauce, monosodium glutamate, snakehead and garlic cloves to boil, simmer until the fish is cooked, and thicken with wet starch.
Delicious food and efficacy: exquisite staple food, spleen strengthening and conditioning recipes, malnutrition recipes for the elderly
Taste: salty and delicious
Technology: boiling
Preparation materials of raw boiled mullet porridge:
Ingredients: 200g snakehead and100g rice.
Seasoning: salt 2g.
Teach you how to cook raw boiled mullet porridge, and how to cook raw boiled mullet porridge is delicious.
1. The snakehead cuts a knife from the back, cuts off a piece of meat, and cuts the skin down into fillets, the thinner the better;
2. Add shredded ginger, a little cooking wine, salt, black pepper and a little oil to the fish fillets and mix well for later use;
3. Wash the rice and add a few drops of oil;
4. Boil the water in the casserole (the ratio of rice to water is three to one), and put the rice in to boil;
5. Turn off the heat after the porridge is cooked for ten minutes and stay stuffy for half an hour;
6. Boil again. When thick, add fish fillets and spread out quickly;
7. Cook for four or five minutes and season with salt.
Pie-food phase grams:
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."