/s?ie=gb2312&bs=%D3%E3&sr=&z=&cl=3&f=8&wd=%D4%F5% D1%F9%D7%F6%D3%E3&ct=0 Several methods Choose your own
Spicy Perfumed Fish
Ingredients
[1] Thinly slice catfish or grass carp (2 pairs of fish), add a little cornstarch, salt, pepper, cooking wine and knead it well.
[2] Chop ginger (5 slices), garlic (3 cloves), green onions (2), peppercorns (15-20), cilantro (a little) and dried chili peppers (10) together.
Method
Heat a frying pan, add [2], and stir fry with the spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, peppercorns, a crushed green onion and 5 tablespoons of red oil and cook together over medium heat for 15-20 minutes. If the water reduces too much, add more stock.
Before serving, bring the soup to a boil, then add the fish slices in [1], spread them out with chopsticks, and turn off the heat.
FeaturesThe fish is tender and the soup is flavorful.
Baked Steamed Fish
Materials: half of a fresh osmanthus fish, a large number of people at dinner, use one. Shredded green onion (two scallions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt, sugar,
Method: Preheat oven 425F. Wash the fish, rub a layer of vegetable oil on both sides and then put it into a fish dish of suitable size, cover with aluminum foil, seal around it and bake in the oven for 20 minutes Remove. Remove the aluminum foil and spread the shredded green onions on top of the baked fish. In a separate frying pan (over medium heat), add the vegetable oil, ginger, sauté to taste, add the wine, soy sauce, chili sauce, salt, a little sugar and water and bring to a boil, then pour over the shredded green onions and fish.
Using the oven to do steamed fish is very convenient, and the fish meat is tender, the flavor can be completely comparable to the water steamed fish.
Braised fish pieces
Raw materials: about 1LB of fish, ginger 3, a number of green onions,
Seasoning: salt, soy sauce, soy sauce, cooking wine, cornstarch
* Fish, cut into pieces, mixed with salt, cooking wine, soy sauce marinade for 15 minutes.
* Heat a pan, pour in cooking oil, add until 60% to 70% hot, each piece of fish evenly coated with cornstarch (not too much) into the frying pan and fry until slightly yellow on both sides. Pour out the excess oil, leaving only a small amount.
* Add a small bowl of water, a small spoon of sugar, a large spoon of soy sauce, boil together, taste if you want to add some salt. Reduce the juice over high heat and sprinkle with chopped green onion.
Slice into short strips and roll with bacon slices for grilling.
Corn fish
Materials:
1. skinned and boned grouper, cut into pieces equal to the size of the corn kernels of the fish, a little dry starch and mix
2. 1/3 of the green pepper, cut into corn kernel size
3. corn kernels in a small bowl (I use frozen, so the first to be defrosted)
4. two spoons of pine nuts
5. a spoonful of goji berries softened in water
Salt, soy sauce to taste, broth (today also made white cuts of meat, broth just use, no broth with water can also be)
Practice:
1. start the frying pan, the fish and peppers together in the pan and stir fry a little bit, out of the flavor of the sheng out of the standby
2. pan and then add some oil, the next pine nuts, stirring out of the medium fire The next corn with a little salt, 2, spoon broth stir fry through,
3. Add just stir-fried fish and green pepper, and wolfberries, plus 2 spoons of broth, stir fry, add a little soy sauce, turn out of the pan
Silverfish baked eggs:
Materials: 4 eggs, silverfish 1/3 LB, a number of green beans
Seasoning: salt, ginger 1, vinegar
Measurements:
Measurements: salt, ginger 1, vinegar
Methods:
1. Squeeze the water out of the silverfish, add a little salt, and stir-fry with a slice of ginger in a frying pan. And remove the ginger.
2. Stir fry the green beans and set aside.
3. 4 eggs beaten, put some salt and beat well, start a frying pan, a little more cooking oil, high heat and add to eight or nine percent hot (oil is very hot), pour in the eggs, fried into a large omelette, which is a few seconds of work, and immediately turn to a small fire baking,
4. To the surface of the egg condensed into a paste, will be the silverfish horse in the top of the continue to bake on a small fire, bake until the whole dish into a solid form, drizzled with balsamic vinegar, sprinkle the green beans garnish that is complete. green beans garnish that is ready.
Can be garnished as you like: general scrambled eggs with wine or scallions to go fishy, this time with vinegar to go fishy, for a change of taste. Shrimp can also be used to bake a shrimp baked eggs
Fish congee ingredients
Rice bowl (fresh or cold rice can be), pomfret (or grass carp brisket) three taels, winter vegetables
one tablespoon, three mushrooms, celery, celery, two leaves cut short, the earth a fish.
Accessories
Seasoning: two bowls of stock or the right amount, a little bit of kuyue powder, half a teaspoon of fish sauce, the right amount of salt.
Method
1. Wash the winter vegetables and take out the water.
2. Soak the mushrooms and remove the feet, then cut them into thick julienne strips.
3, wash and dry the fish, cut thick slices with skin (the belly of the fish cut thick pieces), add a small amount of ancient moon powder
even. Put the fish into the boiling water and cook until half-cooked, so you can remove the fishy flavor.
4. Tear off the skin and bones of the fish, cut the fish meat into small slices, and fry them in warm oil over a slow fire
5. Put the seasoning into a pot, add the mushrooms and bring to a boil, then put the fish in the pot. After the fish is cooked, put the winter vegetables
, celery, several small slices of earth fish a roll, can be served in a bowl on the table.
Chaosiu Chau Sheng Lian Fish
Main Ingredients
Grass carp 1 about 960 grams, salt, white vinegar, zhejiang vinegar, cornstarch, sesame oil, oil, sugar
moderate amount.
Accessories
Marinade: shredded ham, shredded lean pork, shredded celery, shredded mushrooms, shredded red chili pepper, each
a little. Sweet and Sour Sauce Ingredients: Shredded lean pork, shredded scallions, shredded mushrooms, shredded red peppers, shredded horseshoes, and a little bit of sour
ginger each.
Method
1, the fish peeled and cleaned, back boundary cut knife lines, poured into a pot of boiling water, cover, about soaked
15 to 20 minutes to be cooked, can be removed and drained waiting for use.
2. Stir fry the marinade ingredients in a wok, then add a little stock, monosodium glutamate, cornstarch and sesame oil and mix well
that is, make the marinade.
3. Stir fry the sweet and sour sauce ingredients in a wok, add a little sugar, zhejiang vinegar, white vinegar, salt, corn
powder, sesame oil, and mix well to make the sweet and sour sauce.
4. Pour the boiling oil on the fish, and choose marinade or sweet and sour sauce for dipping.
Chaosu fish balls main material
400 grams of fish, egg white 2, 25 grams of monosodium glutamate, 20 grams of salt, 600 grams of soup.
Accessories
Purple cabbage, sesame oil, pepper, cooked lard, fish sauce, moderate amount.
Method
1, wipe the fish dry, scrape out the net fish with a knife, and cut off the ribs in the fish, mallet
mash into the fish, add egg white, salt and monosodium glutamate, and then pat with a knife to the gelatin, can be sticky
hands do not fall off, then squeeze into the hands of the fish into the pellet of 50 pills, put in a pot of clean water.
2, the fish balls with water poured into the pot, first cooked with high heat, so that the surface layer of fast-cooking shape, when
water temperature of nearly 80% hot, change to medium heat to scalded cooked out of the pot into the broth, boil
, into the fish balls, cook until floating, that is, the end away from the stove, skimmed off the floating foam, add seaweed (
first baked on the fire, patted to remove the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, up
pot into the soup nest to make.
Features
White color, tender and smooth meat, clear soup, fresh flavor.
Sliced Fish
Main Ingredients
Half a catty of fish, half a lettuce, 1 tsp each of minced ginger, garlic and green onion.
Accessories
1 tbsp wine, 1 tbsp sugar, 3 tbsp tomato sauce, ? tsp salt, ? cup water, 1 tsp cornstarch
.
How to make it
1: Thinly slice the fish and marinate in a little wine.
2. Coat each fish slice with a layer of dry cornstarch and deep-fry in a 7-minute deep-fat frying pan until lightly browned, then remove from the pan.
3. Wash the lettuce, cut into thin strips, and place around the edge of the plate.
4: In a frying pan, sauté chopped green onion, ginger and garlic in 2 tablespoons of oil, stir-fry the wine along the sides of the pan,
add seasonings and bring to a boil, stir-fry the fish fillets, and thicken the sauce with cornstarch.
Cooking Kirin Fish
Main Ingredients
Seabass 1 (750 grams), 30 grams of wet shiitake mushrooms, 25 grams of ham, 50 grams of white meat, egg white 1.
Accessories
Monosodium glutamate, salt, wine, pepper, sesame oil, starch, soup, cooked lard.
Method
1, the perch meat skinning, fish head open two pieces, fish tail to stay. Sliced fish into a "double fly piece) (2 pieces together), white meat, ham, mushrooms, each cut into thin slices, add egg white, wine, salt, monosodium glutamate, pepper marinade for a few minutes.
2, the fish plate plate bottom smeared with thin lard, and then ham, mushrooms, white meat sandwiched in the middle of the fish slices, one by one into the plate, and then into the head and tail, put into the steamer basket with a high flame steam about 10 minutes out. The original sauce under the tripod, plus soup, salt, monosodium glutamate, thickened with starch water, dripping sesame oil, lard that is.
Features: Fish meat is tender and flavorful.
Fish Fillet with Seaweed
Main Ingredients
6 taels of fish fillet with seaweed
6 taels of fish fillet with seaweed
2 taels of celery and carrot
2 taels of celery and carrot
2 taels of celery, carrot
1 egg, breadcrumbs
1/2 cup of breadcrumbs, flour
1/2 cup of cornstarch.
Accessories
Marinade: 1/4 teaspoon salt, 1 level teaspoon cornstarch, a pinch each of sesame oil and pepper, and
2 teaspoons egg white.
How to make it
1: Rinse and dry the mackerel, cut into thick strips, and mix with the marinade for 5 minutes.
2. Cut celery and carrot into strips; beat egg well.
3. Wrap each piece of seaweed around the fillet, celery and carrot, roll it up and stick it with cornstarch, then with
egg wash and breadcrumbs.
4: Deep-fry the fish fillets in oil over medium heat until golden brown, then remove from the pan. 5: Serve with dipping sauce or sweet-and-sour sauce.
Remarks
Making time: 30 minutes
Serving size: 3-4 persons
The outer layer of fish fillet can be made with golden breadcrumbs or Japanese white breadcrumbs
Reference: Responders: sleep woke up the kitten - General Director Grade 9 12-14 15:47 To look at the What fish like grass carp eel I am like stewed wine Carp and other sweet and sour fish it Responders: Lin ℃ boiling - probationary period first-class 12-14 15:48 Want to know QQ43 770180 must make you satisfied with the delicious Responders: anty222 - Apprentice magician second-class 12-14 15:49 It depends on personal preferences, such as braised, steamed, broiled, etc. Responders: ponedr520 - Childhood First Class 12-14 15:49 Sashimi Responders: kslxy - probationary period First Class 12-14 16:23 Baked out of the steamed fish Materials: fresh osmanthus fish half, dinner people, just use one. Shredded green onion (two scallions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt, sugar, Method: Preheat oven 425F. Wash the fish, rub a layer of vegetable oil on both sides and then put it into a fish dish of suitable size, cover with aluminum foil, seal around it and bake in the oven for 20 minutes Remove. Remove the aluminum foil and spread the shredded green onions on top of the baked fish. In a separate frying pan (over medium heat), add the vegetable oil, ginger, sauté to taste, add the wine, soy sauce, chili sauce, salt, a little sugar and water and bring to a boil, then pour over the shredded green onions and fish. Using the oven to make steamed fish is very convenient, and the fish meat is tender, the taste is completely comparable to the water steamed fish. Braised fish pieces Raw materials: about 1LB of fish, ginger 3, a number of green onions, Seasoning: salt, soy sauce, soy sauce, cooking wine, cornstarch * Fish, cut into pieces, mixed with salt, cooking wine, soy sauce marinade for 15 minutes. * Heat a pan, pour in cooking oil, add until 60% to 70% hot, each piece of fish evenly coated with cornstarch (not too much) into the frying pan and fry until slightly yellow on both sides. Pour out the excess oil, leaving only a small amount. * Add a small bowl of water, a small spoon of sugar, a large spoon of soy sauce, boil together, taste if you want to add some salt. Reduce the juice over high heat and sprinkle with chopped green onion. Slice into short strips and roll with bacon slices for grilling. Corn fish Materials: 1. skinned and boned grouper, cut into pieces equal to the size of the corn kernels, a little dry starch and mix 2. 1/3 of the green pepper, cut into corn kernels 3. corn kernels in a small bowl (I use frozen, so the first to be defrosted) 4. pine nuts, two spoons 5. a spoonful of goji berries softened in water Salt, soy sauce to taste, broth (today also made white cuts of meat, broth just use, no broth with water can also be) Practice: 1. start the frying pan, the fish and peppers together in the pan and stir fry a little bit, out of the flavor of the sheng out of the standby 2. pan and then add some oil, the next into the pine nuts, stirred out of the medium heat, the next into the corn with a little bit of the flavor, and then into the corn with a little bit of the flavor, and then into the corn with a little bit of the flavor, and then into the corn with a little bit of the flavor. The next corn with a little salt, 2, spoon broth stir fry through, 3. Add just stir-fried fish and green pepper, and wolfberries, plus 2 spoons of broth, stir fry, add a little soy sauce, turn out of the pan Silverfish baked eggs: Materials: 4 eggs, silverfish 1/3 LB, a number of green beans Seasoning: salt, ginger 1, vinegar Measurements: Measurements: salt, ginger 1, vinegar
Methods:
1. Squeeze the water out of the silverfish, add a little salt, and stir-fry with a piece of ginger in a frying pan. And remove the ginger.
2. Stir fry the green beans and set aside.
3. 4 eggs beaten, put some salt and beat well, start a frying pan, a little more cooking oil, high heat and add to eight or nine percent hot (oil is very hot), pour in the eggs, fried into a large omelette, which is a few seconds of work, and immediately turn to a small fire baking,
4. To the surface of the egg condensed into a paste, will be the silverfish horse in the top of the continue to bake on a small fire, bake until the whole dish into a solid form, drizzled with balsamic vinegar, sprinkle the green beans garnish that is complete. green beans garnish that is ready.
Can be garnished as you like: general scrambled eggs with wine or scallions to go fishy, this time with vinegar to go fishy, for a change of taste. Shrimp can also be used to bake a shrimp baked eggs
Fish congee ingredients
Rice bowl (fresh or cold rice can be), pomfret (or grass carp brisket) three taels, winter vegetables
one tablespoon, three mushrooms, celery, celery, two leaves cut short, the earth a fish.
Accessories
Seasoning: two bowls of stock or the right amount, a little bit of kuyue powder, half a teaspoon of fish sauce, the right amount of salt.
Method
1. Wash the winter vegetables and take out the water.
2. Soak the mushrooms and remove the feet, then cut them into thick julienne strips.
3. Wash and dry fish, cut thick slices with skin (cut thick pieces of fish belly), add a little bit of kuyue powder
even. Put the fish into the boiling water and cook until half-cooked, so you can remove the fishy flavor.
4. Tear off the skin and bones of the fish, cut the fish meat into small slices, and fry them in warm oil over a slow fire
5. Put the seasoning into a pot, add mushrooms and bring to a boil, then add the fish. After the fish is cooked, put the winter vegetables
, celery, several small slices of earth fish a roll, can be served in a bowl on the table.
Chaosiu Chau Sheng Lian Fish
Main Ingredients
Grass carp 1 about 960 grams, salt, white vinegar, zhejiang vinegar, cornstarch, sesame oil, oil, sugar
moderate amount.
Accessories
Marinade: shredded ham, shredded lean pork, shredded celery, shredded mushrooms, shredded red chili pepper, a little each
Among the ingredients: shredded ham, shredded lean pork, shredded celery, shredded mushrooms, shredded red chili pepper, a little each. Sweet and Sour Sauce Ingredients: Shredded lean pork, shredded scallions, shredded mushrooms, shredded red peppers, shredded horseshoes, and a little bit of sour
ginger each.
Method
1, the fish peeled and cleaned, back boundary cut knife lines, poured into a pot of boiling water, cover, about soaked
15 to 20 minutes to be cooked, can be removed and drained waiting for use.
2. Stir fry the marinade ingredients in a wok, then add a little stock, monosodium glutamate, cornstarch and sesame oil and mix well
that is, make the marinade.
3. Stir fry the sweet and sour sauce ingredients in a wok, add a little sugar, zhejiang vinegar, white vinegar, salt, corn
powder, sesame oil, and mix well to make the sweet and sour sauce.
4. Pour the boiling oil on the fish, and choose marinade or sweet and sour sauce for dipping.
Chaosu fish balls main material
400 grams of fish, egg white 2, 25 grams of monosodium glutamate, 20 grams of salt, 600 grams of soup.
Accessories
Purple cabbage, sesame oil, pepper, cooked lard, fish sauce, moderate amount.
Method
1, wipe the fish dry, scrape out the net fish with a knife, and cut off the ribs in the fish, mallet
mash into the fish, add egg white, salt and monosodium glutamate, and then pat with a knife to the gelatin, can be sticky
hands do not fall off, then squeeze into the hands of the fish into the pellet of 50 pills, put in a pot of clean water.
2, the fish balls with water poured into the pot, first cooked with high heat, so that the surface layer of fast-maturing shape, when
water temperature of nearly 80% hot, change to medium heat to scalding take out the pot into the soup, boil
, into the fish balls, cook until floating, that is, the end away from the stove, skimming off the floating foam, add nori (
first baked on the fire, patted to remove the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, up
pot into the soup nest to make.
Features
White color, tender and smooth meat, clear soup, fresh flavor.
Sliced Fish
Main Ingredients
Half a catty of fish, half a lettuce, 1 tsp each of minced ginger, garlic and green onion.
Accessories
1 tbsp wine, 1 tbsp sugar, 3 tbsp tomato sauce, ? tsp salt, ? cup water, 1 tsp cornstarch
.
How to make it
1: Thinly slice the fish and marinate in a little wine.
2. Coat each fish slice with a layer of dry cornstarch and deep-fry in a 7-minute frying pan until lightly browned, then remove from the pan.
3. Wash the lettuce, cut into thin strips, and place around the edge of the plate.
4: In a frying pan, sauté minced green onion, ginger and garlic in 2 tablespoons of oil, stir-fry the wine along the sides of the pan,
add seasonings and bring to a boil, stir-fry the fish fillets, and thicken the sauce with cornstarch.
Cooking Kirin Fish
Main Ingredients
Seabass 1 (750 grams), 30 grams of wet shiitake mushrooms, 25 grams of ham, 50 grams of white meat, egg white 1.
Accessories
Monosodium glutamate, salt, wine, pepper, sesame oil, starch, soup, cooked lard.
Method
1, the perch meat skin, fish head open two pieces, fish tail to stay. Sliced fish into a "double fly piece) (2 pieces together), white meat, ham, mushrooms, each cut into thin slices, add egg white, wine, salt, monosodium glutamate, pepper marinade for a few minutes.
2, the fish plate plate bottom smeared with thin lard, and then ham, mushrooms, white meat sandwiched in the middle of the fish slices, one by one into the plate, and then into the head and tail, put into the steamer basket with a high flame steam about 10 minutes out. The original sauce under the tripod, plus soup, salt, monosodium glutamate, thickened with starch water, dripping sesame oil, lard is ready.
Features: Fish meat is tender and flavorful.
Fish Fillet with Seaweed
Main Ingredients
6 taels of fish fillet with seaweed
6 taels of fish fillet with seaweed
2 taels of celery and carrot
2 taels of celery and carrot
2 taels of celery, carrot
1 egg, breadcrumbs
1/2 cup of breadcrumbs, flour
1/2 cup of cornstarch.
Accessories
Marinade: 1/4 teaspoon salt, 1 level teaspoon cornstarch, a pinch each of sesame oil and pepper, and
2 teaspoons egg white.
How to make it
1: Rinse and dry the willow, cut into thick strips, and mix with the marinade for 5 minutes.
2. Cut celery and carrot into strips; beat egg well.
3. Wrap each piece of seaweed around the fillet, celery and carrot, roll it up and stick it with cornstarch, then with
egg wash and breadcrumbs.
4: Deep-fry the fish fillets in oil over medium heat until golden brown, then remove from the pan. 5: Serve with dipping sauce or sweet-and-sour sauce.
Remarks
Making time: 30 minutes
Serving size: 3-4 people
The outer layer of fish fillet can be made of golden breadcrumbs or Japanese white breadcrumbs
Respondent: Chivalrous Junior - Beginner Disciple Level 1 12-14 17:28
It depends on what kind of fish you like to eat ah how to make it
Answer: Paradise Chef - 门吏二二 12-14 19:15
I like to braise will not have a fishy flavor. Of course you are buying a fish like mouse spot suggest you onion oil.
Answer by Blue Storm 100 - Trial Level 1 12-14 22:14
Seems like a simple question to answer but it's hard to get started. See what you like to eat fish, and you probably like the taste of, with the goal of what are much simpler, otherwise so many kinds of fish on the market so many kinds of practices, I think you can't taste all of them for a while, you still don't know what kind of fish is delicious for you! And you say how to do fish is delicious, I do not know whether you want the fish meat is not sympathetic flavor or hope that the fish meat is more tender and smooth, and so on and so forth.
Give yourself a rough idea of what you want first, so your problem will be solved soon.
Respondent: bluewitch - Magic Apprentice Level 1 12-14 22:25
Boiled is good. How close to nature. I've heard that fishermen catch fish and throw it into boiling water without any treatment and it's delicious. So take it for what it's worth, it should be boiled.
Responders: green epiphyllum - Xiu Cai II 12-17 08:31
Bloodletting
Responders: ucbgfjg - Apprentice Magician II 12-17 15:41
The most nutritious of the steaming or poaching
Responders: Hai Yun'er - Wizard IV 12-17 15:43
Regardless of the How to make fish, but as long as it's made by a beloved one it's delicious! ~
It's not just about the food itself, it's about the mood! ~
Respondent: TT寳 - Assistant Grade 2 12-17 15:43
Plus salt curing, raw food, original flavor to enjoy the taste of nature.
References:
Respondent: 67126 - Assistant Grade 2 12-17 15:43
Spicy Perfumed Fish
Ingredients
[1]Thinly slice catfish or grass carp meat (2 pairs of parsnips), add a little cornstarch, salt, pepper, cooking wine and knead well to use.
[2] Chop ginger (5 slices), garlic (3 cloves), green onions (2), peppercorns (15-20), cilantro (a little) and dried chili peppers (10) together.
Method
Heat a frying pan, add [2], and stir fry with the spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, peppercorns, a crushed green onion and 5 tablespoons of red oil and cook together over medium heat for 15-20 minutes. If the water reduces too much, add more stock.
Before serving, bring the soup to a boil, then add the fish slices in [1], spread them out with chopsticks, and turn off the heat.
FeaturesThe fish is tender and the soup is flavorful.
Baked Steamed Fish
Materials: half of a fresh osmanthus fish, a large number of people at dinner, use one. Shredded green onion (two scallions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt, sugar,
Method: Preheat oven 425F. Wash the fish, rub a layer of vegetable oil on both sides and then put it into a fish dish of suitable size, cover with aluminum foil, seal around it and bake in the oven for 20 minutes Remove. Remove the aluminum foil and spread the shredded green onions on top of the baked fish. In a separate frying pan (over medium heat), add the vegetable oil, ginger, sauté to taste, add the wine, soy sauce, chili sauce, salt, a little sugar and water and bring to a boil, then pour over the shredded green onions and fish.
Using the oven to do steamed fish is very convenient, and the fish meat is tender, the flavor can be completely comparable to the water steamed fish.
Braised fish pieces
Raw materials: about 1LB of fish, ginger 3, a number of green onions,
Seasoning: salt, soy sauce, soy sauce, cooking wine, cornstarch
* Fish, cut into pieces, mixed with salt, cooking wine, soy sauce marinade for 15 minutes.
* Heat a pan, pour in cooking oil, add until 60% to 70% hot, each piece of fish evenly coated with cornstarch (not too much) into the frying pan and fry until slightly yellow on both sides. Pour out the excess oil, leaving only a small amount.
* Add a small bowl of water, a small spoon of sugar, a large spoon of soy sauce, boil together, taste if you want to add some salt. Reduce the juice over high heat and sprinkle with chopped green onion.
Slice into short strips and roll with bacon slices for grilling.
Corn fish
Materials:
1. skinned and boned grouper, cut into pieces equal to the size of the corn kernels of the fish, a little dry starch and mix
2. 1/3 of the green pepper, cut into corn kernel size
3. corn kernels in a small bowl (I use frozen, so the first to be defrosted)
4. two spoons of pine nuts
5. a spoonful of goji berries softened in water
Salt, soy sauce to taste, broth (today also made white cuts of meat, broth just use, no broth with water can also be)
Practice:
1. start the frying pan, the fish and peppers together in the pan and stir fry a little bit, out of the flavor of the sheng out of the standby
2. pan and then add some oil, the next pine nuts, stirring out of the medium heat, the next corn with a little bit of water, and then the next corn with a little bit of water, the next corn with a little bit of water. The next corn with a little salt, 2, spoon broth stir fry through,
3. Add just stir-fried fish and green pepper, and wolfberries, plus 2 spoons of broth, stir fry, add a little soy sauce, turn out of the pan
Silverfish baked eggs:
Materials: 4 eggs, silverfish 1/3 LB, a number of green beans
Seasoning: salt, ginger 1, vinegar
Measurements:
Measurements: salt, ginger 1, vinegar
Methods:
1. Squeeze the water out of the silverfish, add a little salt, and stir-fry with a piece of ginger in a frying pan. And remove the ginger.
2. Stir fry the green beans and set aside.
3. 4 eggs beaten, put some salt and beat well, start a frying pan, a little more cooking oil, high heat and add to eight or nine percent hot (oil is very hot), pour in the eggs, fried into a large omelette, which is a few seconds of work, and immediately turn to a small fire baking,
4. To the surface of the egg condensed into a paste, will be the silverfish horse in the top of the continue to bake on a small fire, bake until the whole dish into a solid form, drizzled with balsamic vinegar, sprinkle the green beans garnish that is complete. green beans garnish that is ready.
Can be garnished as you like: general scrambled eggs with wine or scallions to go fishy, this time with vinegar to go fishy, for a change of taste. Shrimp can also be used to bake a shrimp baked eggs
Fish congee ingredients
Rice bowl (fresh or cold rice can be), pomfret (or grass carp brisket) three taels, winter vegetables
One tablespoon, three mushrooms, celery, celery, two leaves cut short, the earth a fish.
Accessories
Seasoning: two bowls of stock or the right amount, a little bit of kuyue powder, half a teaspoon of fish sauce, the right amount of salt.
Method
1. Wash the winter vegetables and take out the water.
2. Soak the mushrooms and remove the feet, then cut them into thick julienne strips.
3. Wash and dry fish, cut thick slices with skin (cut thick pieces of fish belly), add a little bit of kuyue powder
even. Put the fish into the boiling water and cook until half-cooked, so you can remove the fishy flavor.
4. Tear off the skin and bones of the fish, cut the fish meat into small slices, and fry them in warm oil over a slow fire
5. Put the seasoning into a pot, add mushrooms and bring to a boil, then add the fish. After the fish is cooked, put the winter vegetables
, celery, several small slices of earth fish a roll, can be served in a bowl on the table.
Chaosiu Chau Sheng Lian Fish
Main Ingredients
Grass carp 1 about 960 grams, salt, white vinegar, zhejiang vinegar, cornstarch, sesame oil, oil, sugar
moderate amount.
Accessories
Marinade: shredded ham, shredded lean pork, shredded celery, shredded mushrooms, shredded red chili pepper, each
a little. Sweet and Sour Sauce Ingredients: Shredded lean pork, shredded scallions, shredded mushrooms, shredded red peppers, shredded horseshoes, and a little bit of sour
ginger each.
Method
1, the fish peeled and cleaned, back boundary cut knife lines, poured into a pot of boiling water, cover, about soaked
15 to 20 minutes to be cooked, can be removed and drained waiting for use.
2. Stir fry the marinade ingredients in a wok, then add a little stock, monosodium glutamate, cornstarch and sesame oil and mix well
that is, make the marinade.
3. Stir fry the sweet and sour sauce ingredients in a wok, add a little sugar, zhejiang vinegar, white vinegar, salt, corn
powder, sesame oil, and mix well to make the sweet and sour sauce.
4. Pour the boiling oil on the fish, and choose marinade or sweet and sour sauce for dipping.
Chaosu fish balls main material
400 grams of fish, egg white 2, 25 grams of monosodium glutamate, 20 grams of salt, 600 grams of soup.
Accessories
Purple cabbage, sesame oil, pepper, cooked lard, fish sauce, moderate amount.
Method
1, wipe the fish dry, scrape out the net fish with a knife, and cut off the ribs in the fish, mallet
mash into the fish, add egg white, salt and monosodium glutamate, and then pat with a knife to the gelatin, can be sticky
hands do not fall off, then squeeze into the hands of the fish into the pellet of 50 pills, put in a pot of clean water.
2, the fish balls with water poured into the pot, first cooked with high heat, so that the surface layer of fast-cooking shape, when
water temperature of nearly 80% hot, change to medium heat to scalded cooked out of the pot into the broth, boil
, into the fish balls, cook until floating, that is, the end away from the stove, skimmed off the floating foam, add seaweed (
first baked on the fire, patted to remove the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, up
pot into the soup nest to make.
Features
White color, tender and smooth meat, clear soup, fresh flavor.
Sliced Fish
Main Ingredients
Half a catty of fish, half a lettuce, 1 tsp each of minced ginger, garlic and green onion.
Accessories
1 tbsp wine, 1 tbsp sugar, 3 tbsp ketchup, ? tsp salt, ? cup water, 1 tsp cornstarch
.
How to make it
1: Thinly slice the fish and marinate in a little wine.
2. Coat each fish slice with a layer of dry cornstarch and deep-fry in a 7-minute deep-fat frying pan until lightly browned, then remove from the pan.
3. Wash the lettuce, cut into thin strips, and place around the edge of the plate.
4: In a frying pan, sauté minced green onion, ginger and garlic in 2 tablespoons of oil, stir-fry the wine along the sides of the pan,
add seasonings and bring to a boil, stir-fry the fish fillets, and thicken the sauce with cornstarch.
Cooking Kirin Fish
Main Ingredients
Seabass 1 (750 grams), 30 grams of wet shiitake mushrooms, 25 grams of ham, 50 grams of white meat, egg white 1.
Accessories
Monosodium glutamate, salt, wine, pepper, sesame oil, starch, soup, cooked lard.
Method
1, the perch meat skin, fish head open two pieces, fish tail to stay. Sliced fish into a "double fly piece) (2 pieces together), white meat, ham, mushrooms, each cut into thin slices, add egg white, wine, salt, monosodium glutamate, pepper marinade for a few minutes.
2, the fish plate plate bottom smeared with thin lard, and then ham, mushrooms, white meat sandwiched in the middle of the fish slices, one by one into the plate, and then into the head and tail, put into the steamer basket with a high flame steam about 10 minutes out. The original sauce under the tripod, plus soup, salt, monosodium glutamate, thickened with starch water, dripping sesame oil, lard is ready.
Features: Fish meat is tender and flavorful.
Fish Fillet with Seaweed
Main Ingredients
6 taels of fish fillet with seaweed
6 taels of fish fillet with seaweed
2 taels of celery and carrot
2 taels of celery and carrot
2 taels of celery, carrot
1 egg, breadcrumbs
1/2 cup of breadcrumbs, flour
1/2 cup of cornstarch.
Accessories
Marinade: 1/4 teaspoon salt, 1 level teaspoon cornstarch, a pinch each of sesame oil and pepper, and
2 teaspoons egg white.
How to make it
1: Rinse and dry the willow, cut into thick strips, and mix with the marinade for 5 minutes.
2. Cut celery and carrot into strips; beat egg well.
3. Wrap each piece of seaweed around the fillet, celery and carrot, roll it up and stick it with cornstarch, then with
egg wash and breadcrumbs.
4: Deep-fry the fish fillets in oil over medium heat until golden brown, then remove from the pan. 5: Serve with dipping sauce or sweet-and-sour sauce.
Remarks
Making time: 30 minutes
Portion: 3-4 people
Fish fillet outer layer can be used golden breadcrumbs or Japanese white breadcrumbs
Respondent: Chanel ※ Xin - probationary period first class 12-17 15:46
Tai'an fish Recall the hometown flavor of Sichuan
Respondent: Mad knife master - magic apprentice first class 12-17 15:46
Respondent: Mad knife master - magic apprenticeship first class 12-17 15:46
The fish recall Sichuan's home flavor
This is a good idea. Magic Apprentice First Class 12-17 15:47
1, material: potato
2. Accessories: Zanthoxylum bungeanum and sesame.
3. Seasoning: salt, sesame oil, soy sauce, balsamic vinegar and sugar.
4. Peel