The nutrition of three meals a day is less protein, protein sources are chicken, duck, fish, fish belongs to high-quality protein, very easy to be absorbed by the body, by many people's favorite, like to eat fish but will not pick the thorns of friends, it is recommended to choose the thorns of the sea fish, to eat save time and enjoyment. The elderly digestive system is poor, young people work under pressure, small children are growing body, fish can be said to be easy to digest, replenish physical strength, supplement the brain puzzle of the best choice, braised fish how to do, master every step of the skills on the success of the sure to help.
I chose the flatfish, also known as pomfret, silver-white skin, rich in unsaturated fatty acids, selenium, magnesium, cardiovascular protection, and its high nutritional value of young and old.
Braised flatfish:
First, prepare the ingredients, flatfish a cooking oil, cooking wine, onions, ginger, garlic, soy sauce, vinegar, salt.
Specific production steps:
1, flatfish washed, remove the viscera, gills, dry water; fish do not fall apart the trick is to dry water Oh.
2, the fish body cut a few cuts in order to taste, hot pan rubbed on the ginger anti-stick, put cooking oil, the oil temperature rises with a hand on the pan feel the heat, the fish along the side of the pan slipped from the pan, to prevent the oil splattered; coated ginger is the trick two.
3, fry a good side of the flip side to fry a few minutes, cooking wine, vinegar, put onions, ginger, garlic, soy sauce, salt, be sure to pay attention to the order of auxiliary materials put, this is the trick of three to make the fish does not smell fishy.
4, add the right amount of boiling water, not too much, not over the hand of the little finger high can be, cover the pot with a lid on medium heat, do not diligently flip, is to do the fish do not fall apart the fourth trick.
5, about 10 minutes to turn over one side, and then 8 minutes, the fish soup is reduced, tender and delicious and not fishy flatfish is done, color and flavor with rice is very good to eat Oh.
The four tricks mastered, made of braised fish complete not scattered, fresh and delicious. I hope to help you.
Braised fish for senior housewives is nothing, but for a new spoon not long, and do not want to have mistakes in the new housewife, braised is not put soy sauce, burn burn on the good so simple, from my own experience of doing braised fish, these tips are very practical, the operation of the operation is not difficult to ~ you can also try to ha ~
First of all, the summarized tips organized in a way that is not difficult to do. The summarized tips are organized as follows:
1 is the pre-existing deodorization,
2 is the frying to keep the fish skin intact,
3 is the braised can be fried sugar color can also be used with soy sauce, the newcomer is recommended to use soy sauce, better operation
This is how to do it:
Ingredients chilled fresh rhubarb flower a 500 grams or so
Huangshui, sugar, soy sauce, ginger, garlic, and so on, and so on, and so on. Soy sauce, ginger, garlic, green onion Method
1, wash the fish and dry, in the body of the fish cut a few knives
2, the fish body rubbed with fine salt, the fish belly stuffed with ginger and garlic
3, the fish will be placed in a dish drizzled with a bottle of wine marinade for about a quarter of an hour
4, the bottom of the pan heated and put the oil
5, the temperature of oil more than 60% into the fish
6, set the fish
5, the oil temperature of the oil temperature of more than 60% into the fish
6, the oil temperature of more than 60% into the fish
6, after the shape of the flip fried the other side
7, frying pan oil heating ginger and garlic and small onion stir fry
8, into the water to boil
9, add the old soy sauce into the braising sauce, a spoon to start, according to their own preferences, the amount of adjustable soy sauce
10, fry the fish into the braising sauce in the fire cooking
11, add a little white wine to the sauce, and then add a little white wine, and then add a little white wine, and then add a little white wine.
11, add a little sugar to refresh
12, the soup thickens when you can get out of the pot
Haiyan kitchen notes
How to do not fishy,
1, fish belly stuffed with crushed ginger and garlic, the first layer of deodorization
2, marinated in yellow wine - the second layer of deodorization
3, onion, ginger, and garlic sautéed into a red-hot sauce base - the third layer of deodorization
3, onion, ginger, and garlic fried into red-hot juice base - the third layer of deodorization
3, the fish is not fishy.
Not break the skin
1, the water on the fish body to dry
2, with a pan, the bottom of the even heat does not stick to the pan
3, the oil temperature of more than 6% of the fish heated after the exterior of the rapid condensation of the fish, the fish skin is quickly stereotypes, stereotypes and then turn, the fish skin intact
Zero errors
first good deodorization, and then do a good job of frying the fish, and finally do a good job of the red hot=
These practical tips must be practiced oh
braised fish how to do delicious?Hello, I'm Lin Da Guanren, my answer is: " braised fish " is my view of the fish is the most delicious and delicious a practice, not only the fish can remain tender enough, and the flavor can also be very flavorful, eating can be particularly fragrant rice, of course, the practice of braised fish in fact, very much, but to be able to do "Fish is tender and delicious and flavorful juicy", then the practice of braised fish will be relatively very delicate, the following I think it is very tasty and more authentic a braised fish practice to share with you, I hope you like.
"Braised fish" - this is a traditional Chinese cuisine, but also a famous dish of Fujian cuisine, mainly fresh fish, onions, ginger and garlic with seasonings together with the cooking production, because the fish is tender and delicious, juicy and flavorful, fresh rice and nutritional characteristics and popular favorite. The characteristics of the fish and popular favorite, is also a popular home-cooked dishes, the following to everyone's favorite Lin Da Guanren teaching time.
The delicious correct practice of braised fish - authentic practice - features: tender and delicious flavor, juicy rice, practice thorough analysis, a look will be.
Main ingredients: crucian carp 1 (grass carp, carp and other fish can be)
Ingredients: half an onion, 2 chili peppers, 1 piece of ginger, 4 cloves of garlic, scallions, 1 small handle
Seasoning: water, cooking wine, soy sauce, sugar, water starch, salt in moderation
--- start cooking!
The first step "to deal with the body of the fish": first kill the fresh fish to remove the fish scales, cut the fish belly with a knife to remove the fish miscellaneous, scrape the black membrane inside the fish belly, and then remove the gills of the fish (to remove these things are the source of the fishy flavor, it must be removed), rinse 2 times to the fish body is clean. 2 times to the fish body clean, with kitchen paper to dry the fish body moisture, and then use a knife in the surface of the fish body on a few cuts, and then with clean hands to the fish belly evenly smeared with a little salt and cooking wine, and finally stuffed into the green onion knot a, marinate for 10 minutes standby.
The second step "knife ingredients": marinate the fish at the same time we can first deal with the ingredients, will remove the old skin of the onion washed and cut into small pieces, chili peppers de-tipped and cut into small pieces, ginger peeled and sliced, garlic peeled and sliced, scallions de-root and cut into small pieces and standby.
The third step "to start frying fish": after the fish marinade to start frying fish, start the pan hot, into the cold oil sliding pan润锅, oil a little more (usually frying 2 times the oil, because you need to add vegetables), the oil temperature of 5 into the heat (150 degrees or so), evenly sprinkled into the bottom of a tablespoon of salt (must be sprinkled into the bottom of a tablespoon of salt), then fry the fish, explained later), evenly sprinkled into the bottom of a tablespoon of salt (must be sprinkled into the bottom), and then fry the fish, then fry the fish, then fry the fish. Then fry the fish, explained later), turn on low heat, the marinated fish whole pan for frying, to the whole low-fire slow frying, and must be fried to the fish side of the stereotypes of color before turning the other side of the frying (frying fish throughout must be small fire).
The fourth step "into the ingredients": fry until both sides of the fish are golden brown, you can enter the ingredients, cut the ginger and garlic first into the pot to burst incense, and then add chopped chili pepper pieces, onion pieces (do not need to stir fry, directly into the next step).
Fifth step "seasoned boiled fish": the following began to boil, add the right amount of water did not exceed the fish belly (must be added to the water rather than hot water, and the water level to half the position of the fish can be more than a little bit, do not need too much), and then to the surface of the fish evenly drizzled a layer of soya sauce on the color to increase the freshness, and then to the water to add soybean paste 1 tablespoon of flavoring, half a spoonful of sugar Fresh, slightly mixed with a spatula, turn off the lid, high heat to boil the water again, turn to medium-low heat and simmer for 15 minutes (be sure to boil the water again before turning to medium-low heat), the time is up, the fish body first with a spatula carefully loaded into the plate, the pot to stay with the side dishes and broth, turn on the high heat for the juice (fish to be first sheng out, and then for the juice, as explained later), cook the soup is more thick, add 1 tablespoon of watercress thickening, then add the Salt half a spoon to taste, mix well to thicken the sauce can be turned off the fire, while hot, the soup into the pot fish, sprinkle the remaining green onion garnish to increase the aroma, the braised fish is ready.
Out of the picture: This is a tender, juicy and flavorful braised fish is ready, look at it is not very appetizing?
1, why is the fish is only in the belly of the fish rubbed into the salt and wine, fish belly outside without? (Keep the fish tender "marinade preferred" practice)
A: .......... You don't need to rub the outside of the belly because it doesn't need to be marinated for the following reasons.
Reason: braised fish is concerned about the fish "tender and delicious", so the fish itself is the need to remain tender enough, and if you pickle the fish when the fish up and down the body of all the salt, then the fish is very easy to get dehydrated and old (salt infiltration caused by dehydration, the principle of physical density equilibrium), and secondly, the fish itself is more fishy, the fish is more fishy. Fish itself fishy fish miscellaneous, fish scales, gills, fish belly black membrane all have been removed clean, so only need to fishy fish belly wipe salt and wine can be, so that the fish can still remain tender enough, and fish can also be deodorized inside and in advance of the flavor, is the best choice for a one-two punch.
2, why do I need to sprinkle a spoonful of salt into the bottom before frying the fish? Is it necessary? (The easiest and most effective way to avoid "fish frying")
A: .......... Sprinkling salt on the bottom of the pan first will prevent the fish from sticking to the pan while frying, and it will also flavor the fish, which I think is necessary.
Reason: frying fish everyone because of the fear of splashing oil, so the fish surface will try to use kitchen paper to dry the water, and so the dry body of the fish directly in contact with the high temperature of the bottom of the pan is very easy to stick to the pan, it can be said that, as long as 2 seconds after the pan does not move immediately stick to the pan, so in order to well avoid this problem, the first sprinkle into the pan with a spoonful of table salt will be particularly important, why? Because first in the bottom of the pot into a spoonful of salt can let the fish pot does not directly contact the bottom of the pot, the first contact with the salt, so we can be in the fish pot after the first time to shake the pot, so that the fish body can be very high to prevent local sticking to the pot, and secondly, so that the first to join the salt bottom just to give the surface of the body of the fish body flavoring, and the previous cured fish belly internal flavoring just "complement each other! "! So this step is very key to the point of view, is also one of the pan-fried fish skills, must learn must be used, huh? (Much more than rubbing ginger, recommended to try)
3, why fried fish must be the whole small fire? (most people "fried fish always paste pot" reason)
A: .......... In order to avoid the localized high temperature of the fish and burn the fish.
Reason: Fish itself is a high protein ingredient, so that means it "cooks fast"! So if the beginning is a big fire in the pot, then the fish does not need a few seconds has been partially burned, so do not say frying fish turn over, you may not have reacted to the smell of paste, so frying fish must be a slow frying on a small fire, this is a patient work, do not rush, and must be fried to one side of the color stereotypes before turning, so as to ensure that the fish meat is not crushed and fried to the place.
4, why the side dishes in the pot without frying? Can the side dishes be cooked this way? (Most people "fried fish after broken fish" reason)
A: .......... In order to avoid the fish from being crumbled, of course, the side dishes can be cooked as well.
Reason: The so-called "success or failure"! Because the fresh aroma and sweetness of the onion can give the fish a more delicious taste so I preferred the onion as a side dish, but also because the onion itself is relatively difficult to cook so it is also a big problem, most people will choose to the onion first alone over the oil to fry it again, it is not to say that this practice does not work, just do it to cook out the onion is too soft and tasteless, not the result I want, then directly under the pot why said I'm not saying that this is not a good idea. The reason is very simple, the onion itself is deliberately cut into small pieces, and secondly, add the boiling water, and is again boiling before "off the lid" simmering, and simmering time of 15 minutes, so the onion is completely cooked, and with the onion from raw to cooked cooking process, the onion's unique flavor can be released to the fish soup to be absorbed by the fish, so that the fish will be able to absorb the flavor. The onions can be fully released into the fish broth and absorbed by the fish, making the final braised fish taste even more flavorful.
5, why is it necessary to add water instead of hot water when cooking fish? (The reason why most people do not have enough flavor in braised fish)
Answer: .......... The answer is that water must be added for the following reasons.
Reason: Because after frying the fish after the fish itself is relatively high temperature (oil temperature is very high, so frying the fish is the same temperature high), if the fish just after frying the fish to the fish to add water (that is, cold water), then the temperature of the frying of the fish will be higher because of the instantaneous cold and the meat shrinkage (the principle of physical expansion and cold contraction), resulting in the fish protein is difficult to ooze out of the fish, the fish can keep the flavor, and is not easy to be boiled, it is possible to ensure that the whole fish out of the pot. Ensure that the last is the whole fish out of the pot, and the soup can have enough fish flavor, of course, most people think that after frying the fish to join the boiling water in fact, that is to do the practice of boiled fish, the last is to drink the soup is mainly, so the fish need to be cooked, the protein needs to be cooked into the soup as much as possible, so do not get the opposite here, or braised fish cooked out into the "braised fish block! "The! Ha ha!
--- "do braised fish" tips:
(1) dealing with fish on the fish body on a few cuts can be effective to make the fish meat better flavor.
(2) When frying fish, you can put a little more oil, so you can effectively avoid frying fish stick to the pan, and be sure to keep the whole process of frying on low heat.
(3) After frying the fish, be sure to add water first and then seasoning, to avoid seasoning too long, the fish partial frying too long paste pot.
(4) cooking fish water must not be too much, to avoid cooking fish too long, add to the fish belly half a little more can be.
(5) cooking fish can not be covered by the water surface of the fish evenly sprayed with a layer of soy sauce seasoning freshness, so you can ensure that the flavor of steamed fish uniform aroma.
(6) steamed for 15 minutes, do not care whether the soup is thick, be sure to first fish body directly out of the feast, before the back of the juice thickening, so as to ensure that the fish is not cooked by the final high temperature of the old, which is the last key to a good braised fish.
ConclusionIn fact, to do a good job of a braised fish to say complex, do also simple, I believe that after reading this article you can also do a tender and delicious authentic "braised fish" it! The first thing you need to do is to get your hands on some of the most popular products in the world!
About ten minutes outside the skin stereotypes 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 knife mouth, is not a smart way to cut the fish, the soup will be easy to lose the fish, dry frying fish do not want to be too big strip is good.
5, add water, cook until the juice, sprinkle a little onion can be.
Fish is not only delicious, but also extremely high nutritional value. Fish is rich in high quality protein, is two times the pork, the human body absorption rate is high. Vitamin D, calcium, phosphorus in fish can also effectively prevent osteoporosis.
Braised fish, everyone has eaten. "Fish", you can steam, you can bake, you can also braise. This braised fish, can be said to be quite a common home cooking, can be said to be the family did not not do, but the flavor of each family to do are not the same.
So let me start by saying, what is braising? Braised is the main ingredients first through the oil or this steamed into a semi-finished product, and then with the ingredients to burst the pot, and the main ingredients together with the soup and seasonings, high-fire boil, small fire slowly into the flavor of stewed, and finally changed to high-fire juice, thickening, stirring evenly, dripping oil out of the pot. Basically braised dishes are such a process.
To do a good job of braised fish, the fish skin must not be broken, fresh incense must be flavored. This dish seems simple, good is not so easy. A delicious braised fish, the entrance is not fishy, fresh and flavorful, soup is rich, eat a mouthful, make people savor. Here I I take carp as an example to introduce the practice of braised fish.
Ingredients:
carp a (one catty to two pounds), 5 grams of garlic, 5 grams of ginger, 5 grams of green onion, 5 grams of coriander, 2 grams of soy sauce, 2 grams of vinegar, 2 grams of cooking wine, 1 gram of sugar, salt 10 moderation, dry red chili pepper shredded moderation.
Practice steps:
1, the fish to viscera, fish scales, gills, cut off the fish tail, clean with cool water, drain the water, fish back on both sides of the knife.
2, change the knife good fish inside and outside evenly with salt code flavor, marinate for half an hour.
3, start the pot, with a piece of ginger, wipe the pot inside all over again (to prevent sticking).
4, open the fire, until the pan is hot to the slight smoke after the oil (pan hot non-stick pan), the pan gently shaking, so that the pan can penetrate the oil all around.
5, hot pan hot oil into the marinated fish, low heat and slowly fry until the fish on both sides of the golden brown when out of the pan serving plate.
6, leave a little oil in the pot, put chopped green onion, ginger, garlic, burst incense, and then put balsamic vinegar, soy sauce, cooking wine, put the right amount of water, sugar, salty salt to taste.
7, when the pot of water boiled, put the fried fish, small fire full of stew for half an hour, turn the fire juice installed.
8, the remaining soup hook thin owed out of the pot poured on the fish, sprinkled with green onion garnish can be.
Ordinary delicious braised fish is ready, friends, how do you do braised fish?
Tips:
1, the fish in the cooking process, you can take a spoon gently to the fish to repeat the pouring of soup, this is more conducive to let the fish evenly heated, flavored.
2, never break the bitter gall when soaking the fish, or the fish will be bitter.
3, remove the gills of the fish, the fish tail can effectively remove the fishy flavor.
Carp chapter
braised fish practice steps
1. Carp scrape off the fish scales, remove the internal organs, the black membrane in the fish belly and gills, clean, cut oblique knife in the fish body, evenly coated with salt, marinate for 30 minutes!
2. pan hot pour in the right amount of oil, put the marinated fish, small fire slowly frying! (Dry the fish with kitchen paper.)
3. Gently rotate the pan while frying the fish so that every part of the fish is fried! When the fish is golden brown, turn it over and continue to cook slowly over low heat!
4. When both sides of the fish are golden brown, add the garlic cloves, peppercorns, ginger, and dried chili peppers!
5. Pour a spoonful of balsamic vinegar evenly over the fish!
6. Pour a spoonful of oyster sauce! (Oyster sauce is very flavorful and tasty! With it, you can even save the chicken essence!)
7. Add the right amount of boiling water and slowly simmer for 2 minutes, then reduce the juice on high heat! (Remember to turn the fish over halfway through!)
8. Add a few chopped scallions to the pot and enjoy the delicious braised fish!
9. finished picture
Note: The black membrane in the fish belly must be scraped clean oh, or do out of the fish smell is very heavy! Oyster sauce is very fresh, do not have to put in another chicken essence and so on!
Tilapia
Do a good job of braised fish, first of all, the fish on both sides of the frying, followed by the first fishy color, such as cooking rice vinegar, soy sauce, white wine, onions, ginger and garlic. The second is to determine the flavor, such as salt, sugar, chicken essence. The third is to collect the juice, it is very important, large fire boil open small fire slowly simmering, soup received one-third open the lid, evaporation of water vapor, slowly collected into a thick soup, to guard the side of the pot, from time to time to shake the fish to prevent and control sticking to the pot. Tips: cooking fish with white wine is after many tests, cooking wine does not work!
Ingredients
Braised fish practice
The fish will be removed from the scales, viscera, gills, and most importantly, the blood tendons in the abdomen, to remove the fishy odor. Then use kitchen paper to soak up as much water as possible from the fish to prevent splashing oil when frying.
Prepare the seasoning
Onion, ginger and garlic wash and control water
Cut into the applicable size
Oil in the pan
When the oil is 60% hot, put the fish, one side of the frying yellow when the turn over, and wait until the other side is also golden brown.
At this point, cook the rice vinegar
Add soy sauce
Add onion, ginger and garlic sautéed
It is the right amount of sugar
Cooking the fish with white wine is a lot of tests, cooking wine does not work!
Add white wine if the sparks, do not panic, cover the lid on the pot
Slightly let the seasoning in the pot to cook out of the aroma
Add salt and chicken essence
Slowly pour in the right amount of water, about 2/3 of the fish body.
Large
Braised fish, the general family dinner guests of the necessary dishes, but also the general family in the New Year's festivals of the necessary dishes, generally choose the majority of the big carp, but there are other fish this with personal taste, I am from a very small very much like to eat this dish, but at that time I was living in the countryside, a year also ate that one or two times, so far I still clearly remember the first time I ate the scene. I first ate braised fish scene, a two and a half kilograms of carp were almost all eaten by me alone, the taste I still remember, simply too delicious, sugar and vinegar and the taste of the carp against the fishy, and the fish meat in the mouth fresh, so that people can not help but continue to eat a bite after a mouthful of the second bite, so a mouthful of the can not be stopped, the dish is the mother's specialty, grew up I went to the Cooking school, the process of learning also learned this dish, because of their own love of fish so learn exceptionally serious, combined with the school to learn the way and home mom's approach, I summarized a set of simple and convenient family braised fish production methods, just today see your question, I will take it out and share it with you, I hope you like it, and hope that I share it with you to help!
Ingredients: carp a (2 pounds or so) pepper, anise, dried chili peppers, scallions, ginger, garlic , coriander
Seasonings: edible f salt, sugar, cooking wine, soy sauce, vinegar, sesame oil , starch
The first step: carp washed, from the stomach where the opening to remove the viscera, and then use a knife to scrape the fish scales, remove the gills, and then remove the fish fish scales, remove the gills. Then take out the fishy line, remember to take the viscera do not break the bitter gall bladder, be sure to remove all the black membrane in the fish belly and then use a knife on both sides of the stomach of the fish gently cut a few mouths gently marinated in salt (so that the fish is good to taste). Onion cleaned and cut eyebrow wire, ginger sliced, garlic peeled and cleaned and crushed spare
Step 2: pot on the fire heating, put vegetable oil, oil hot carp into the oil, turn the heat down, fry until the fish body on both sides of the golden brown sheng out, leaving the bottom of the oil pot into the onion, ginger, garlic, dry red pepper, star anise and peppercorns burst incense, and then into the sugar, wine, soy sauce, stir frying, cooking vinegar on the edge of the pan, add water, boil over high heat. Put the fried fish to boil over high heat, turn to low heat and simmer until 15 to 20 minutes, then the fish on a plate, soup thickened with cornstarch dripping sesame oil poured on the surface of the fish, and finally sprinkled with parsley can be.
Braised Fish Dietary Characteristics
Fish contains folic acid, vitamin B2, vitamin B12 and other vitamins, has a nourishing stomach, diuresis, swelling, breast milk, clearing heat and detoxification, stopping coughing down the efficacy of gas. For all kinds of edema, swelling, bloating, oliguria, jaundice, milk is not effective.
Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. strong> Preparation Steps
Wash the sea bass, make a knife on both sides, put it on a flat bottomed plate with depth, mix pepper, pepper powder, cooking wine and pour it on the fish to marinate for 30 minutes.
Peel and slice the ginger; slice the large white onion into small pieces; slice the garlic; and mince the small onion.
Take a pan, rub the bottom of the pan with ginger slices once (to prevent the fish from sticking to the pan when frying), add a proper amount of oil, put in the marinated sea bass, and fry until the sea bass is golden brown on both sides, remove and set aside.
In the same pan, fry the ginger, garlic, scallion, star anise, cinnamon, and add the sea bass.
Add Zhenjiang vinegar, soy sauce, cooking wine, sugar, burn the flavor.
Add salt to taste, out of the pot to plate, sprinkle with chopped green onions, that is done.
Braised fish A favorite delicacy on the dinner table, as a pivotal piece of classic cuisine, every family will do so on New Year's holidays, the appearance of shiny, sauce wrapped around the surface of a meat, flavorful aroma, with the tenderness of the fish fresh, really delicious can not be beat!
Braised fish is rich in flavor, more rice, especially in our northern cities from the supermarket to buy but most of the frozen fish, especially suitable for braised. In summary, the steps to make braised fish are as follows: marinated - fried - stewed.
The marinade makes the fish fully flavored, the frying one can keep the integrity of the fish and beautiful appearance, two can effectively remove the fish smell, three is the skin of the fish coagulation can be in the subsequent process of stewing to effectively prevent the loss of nutrients. Stewing further matures and flavors the fish.
The practice of braised fish:
1, fish remove viscera and other clean up. Especially fish belly fish head inside the black membrane must be patient wash, that fishy flavor is very heavy.
2, the fish on both sides of the knife, evenly touched with salt, cooking wine, pepper, etc., sprinkled on both sides of the shredded onion and ginger, the stomach is also stuffed with onion and ginger, into the refrigerator to marinate for more than half an hour.
3, the marinated fish out, pick out the green onions and ginger, dry the surface water to be used.
4, pour oil into the pan and heat it, pour out the oil, pour in cool oil again, heat it, put the fish in, and fry it until it is browned on both sides.
Note that after the fish is put in, don't rush to turn it over, you can wait for the fish skin to set and then gently shake the pan to prevent it from sticking to the pan. If you're not using a pan, it's important to tilt the pan frequently so that it heats evenly. Turn the pan over and cook the other side.
The first step is called "sliding the pan" and is useful when frying fish or meat to prevent sticking.
5, into the ginger, scallion, one or two star anise, cooking wine, soy sauce, a little vinegar, a little before and after pouring into the boiling water, add a little dark soy sauce, sugar, salt, once again boiled into the right amount of ginger, garlic, medium-low heat stew for about 20 minutes. In the middle of the non-stop with a spoon to scoop up the hot soup poured into the fish, you can make the heat, flavor more evenly.
Braised fish is in addition to steaming, the most common method of cooking fish, North and South, all dishes have braised fish. The home holiday season is also often purchased carp, Fukushu fish, turbot fish, osmanthus fish, etc. to do a braised fish.
Some families often do braised fish, the quality of the effect is also good and bad, and the concept of braised fish is also very vague, do not know how to burn this braised in the end?
Home practices of braised fish to share with you
Examples of braised carp detailed practices
Main ingredients: fresh carp a (2.5 pounds or so)
Seasonings: cooking oil, soy sauce, salt, monosodium glutamate, sugar, cooking wine, pepper, star anise, material oil, green onion, ginger, scallion, parsley powder, parsley powder, and so on.
Preparation:
1. Fresh carp slaughter, gills, intestines, hanging wash the black membrane of the abdomen, rinse clean water control, dripping cooking wine, a little salt, rubbing to the mucus after rinsing clean, change the flower knife or a knife spare.
2. pan on the heat, pan hot, add cooking oil hot, under the changed the knife of the carp, fry until golden brown on both sides, under the green onion segments, ginger, peppercorns, spices, frying out the flavor, cooking showers of cooking wine to go fishy, add soy sauce, water (not over the body of the fish as well) boil skimming the froth on high heat.
3. Skim the foam, change to low heat Add salt, monosodium glutamate (MSG), sugar for seasoning, small fire Simmer to about 20 minutes, until the soup is thick, color and lustre red, dripping material oil, sprinkle the end of the green onion, parsley end of the pot can be loaded on the plate.
Characteristics: fresh and salty mouth, back to the mouth slightly sweet, tender and moist
Tips to remind you
1. slaughtered fish must be used to rub with cooking wine and salt, to remove the viscera and the surface of the earthy, fishy, so that deal with a good in the pot after seasoning suppression of the fishy taste.
2. Fry the fish until golden brown on both sides, again dripping wine is to stimulate the fish proteins and fats can be fully released, and then the soup fusion, so that the fish is more delicious.
3. Seasoned flavor after changing to a small fire Simmer to, in order to taste through the muscle, pay attention to shake the pot diligently, so as not to paste the bottom of the sticky pot, affecting the quality.