Question 2: marinated fish can put which seasoning Orange grilled fish practice First, clean the fish, in the fish on the body of the two sides of a few deep cuts, sprinkle some salt on the fish, touch flat, placed in a dish and then poured on the wine soak marinated for more than 10 minutes; Second, cut ginger, garlic, orange slices; Third, the marinated fish in the aluminum Po paper, ginger, garlic in the fish under the body of the orange slices on the two sides of the body of the fish, and then put the aluminum about the wrapping up! In the pot to cook for 7, 8 minutes; Cooked after removing the aluminum paper can be served on the table, a fruit with the aroma, beautiful appearance, taste delicious, mouth-cleansing orange grilled fish is done. Carp practice Note: carp in the gills on both sides of the white tendons, if not removed out of not good. Steamed carp ≮ Food Ingredients ≯ carp 1, weighing about 500 grams, hydrated yucca slices 50 grams, 25 grams of hydrated mushrooms, 50 grams of tomatoes, 50 grams of cabbage, 1000 grams of peanut oil (consumed 75 grams), 10 grams of chicken oil, 25 grams of wine, 15 grams of green onions, 8 grams of ginger, 10 grams of garlic, monosodium glutamate (MSG) 2 grams of salt 5 grams of fresh broth. ≮ food practice ≯ 1, will be carp scales, gills, viscera, wash the ears and listen to the clean on the board, with a knife in the body of the fish every 1 section of the diagonal graver a knife grain, wipe the fish with salt, marinate for a few moments; green onions peeled, washed, cut diagonal section; ginger, garlic peeled, washed, sliced; yucca slices washed, thinly sliced; shiitake mushrooms washed, cut off the root tip; tomato scalded in boiling water, peeled, seeded, cut into diagonal pieces; vegetable hearts washed, blanch with boiling water Blanch raw; 2, the pot on the fire, put the oil burned to six or seven percent hot, will be the fish under the pot speed frying, frying until the fish body hair straighten, color yellow, fish out of the oil control, put to the plate, add wine, salt, monosodium glutamate, chicken oil and a little broth, uniformly placed on the yucca slices, mushrooms, scallions, ginger, garlic, drawer, set up in the pot of water, with a high fire, boiling water, full steam (to water after the gas juice) for 10-15 minutes, and the water is boiling. Steam until the fish beads protruding, fish meat seeds raw, tender cooked when removed, pick off the onion, ginger, garlic, the steamed fish soup decanting into the pot; 3, the pot on the fire, and then into the vegetable heart, tomato pieces, boiling, rolling on a roll, dripping into the chicken oil, poured on the fish body that is completed. ≮ Gourmet Characteristics≯ Loose and tender, fresh and fragrant, refreshing and not greasy. Braised Carp Ingredients: Main ingredients: one carp (about one catty). Ingredients: fat pork. Seasonings: oil, salt, soy sauce, sugar, vinegar, monosodium glutamate (MSG), cooking wine, starch, sesame oil, green onion and ginger, garlic, pepper, dashi. Production process: 1, the carp scaling, gill digging, gutted and washed to remove the black coat, control the water, both sides of the graver on the diagonal cross cross flower knife, deep to the spine, smeared with a little soy sauce to feed the mouth. Cut the pork fat into small cubes. 2, sit on a spoon, add the right amount of oil to eighty percent heat, the fish under the spoon, both sides were fried golden brown when fishing, control the oil; diced meat in the oil to break out. 3, the original spoon to stay in the bottom of the oil, put peppercorns, big material fried flavor, fish out do not. Then into the onion, ginger, garlic stir-frying pot, add the right amount of soup, add soy sauce, salt, sugar, vinegar, cooking wine, diced meat, looking for a good mouth, into the deep-fried fish to boil, moved to the micro-fire rely on five, six minutes, the fish out, the remaining juice plus monosodium glutamate, thickening with cornstarch, dripping sesame oil, poured on the fish can be. Green garlic carp soup Raw materials: 1 carp, 2 green garlic, ginger, rice wine, salt. Method: ① carp scales, gills, cut into large pieces; green garlic sliced diagonally ② fish, ginger into a pot of boiling water to cook, water boiled a little while, add rice wine, salt, sprinkle green garlic. Characteristics: This soup has a strong garlic flavor, delicate fish, rich in nutrients.
Question 3: What seasonings are used to marinate grass carp fillets Marination process:
Raw materials: 500 grams of fish.
Marinade: Andover loose meat powder 3 grams, 3 grams of salt, 15 grams of egg white, NYS powder 1-1.5 grams, 5 grams of cornstarch, 3 grams of cooking wine, 10 grams of olive oil, 3 grams of pepper, 2 grams of monosodium glutamate.
Preparation: Wash the fish and cut it into slices of the size needed for shabu-shabu. First into the NYS powder gently scratched, and then into the loose meat powder mix well, a little rest after adding wine, pepper, MSG, salt, egg whites, cornstarch scratched well. Finally olive oil marinade can be.
Characteristics: The tenderness of the fish is like watery tofu, and the cooking time can be up to 30 minutes, and the texture is slightly crispy.
Scope of application: It is especially suitable for marinating fish fillets, and the marinade is especially suitable for long-time heating cooking methods such as hot pot.
Problem four: do pickled fish are put what seasoning eat that flavor to cover
Problem five: fish fillets of the new style of pickling Sichuan cuisine 'boiling fish', 'boiled fish, has always been very popular with the customers, the click rate remains high with it. The second generation of boiled fish 'and hot North and South. But from the other side, fish fillets are increasingly more edible methods． The popularity of the people. But from the current point of view can be sliced fish pulp to tender, crisp, elastic, a hundred fishing not broken very few people, the method also seems more mysterious. Fujian's Lu Chengde teacher after dozens of research finally found the best method. This site will be published for chef friends to learn. Specific marinade method is as follows: raw materials: net grass carp 500 grams. Marinade: Andover loose meat powder 4 grams, 3 grams of salt, 10 grams of egg white, special high elasticity of 1.5 grams of raw flour 5 grams of salad oil 8 grams of monosodium glutamate 4 grams. Production: (1) grass carp after treatment and clean cut 6 cm long, 4 cm wide, 0.3-0.4 cm thick slice. (2) fish into the basin, add the special high elasticity of the pigment mix well. After it melts, add Andolfo meat powder and mix well, let it stand for about 5 minutes to let it fully absorb the flavor. (3) then add cornstarch, egg white, salt, monosodium glutamate mix well and finally add salad oil and stir well before use. Characteristics: The meat is crisp and tender. It is not easy to break when shabu-shabu. Principle of operation: High elasticity is a chemical additive, its main component is phosphate. It can be used within the prescribed range without any effect on the human body. This substance can make changes in the structure and organization of meat. Increase the gravitational force between the molecules so that the meat raw materials are more tightly organized and not easy to break. And Andolfo meat powder can make the raw material organization more fluffy. Therefore, the raw materials processed in this way are crispy outside and tender inside, and are not easy to be broken. In hot pot, the fish slices processed in the general method will be broken after being cooked in the soup, while the fish slices marinated in this method will not be broken in 3-5 minutes under the same condition. The texture and flavor of the ingredients will not change. The use of other seasonings can be increased or decreased according to local habits, but only the amount of high elasticity can not be changed. Production key: (1) this method of selection of meat raw materials have no special requirements, as long as it meets the food standards can be. Both fresh and frozen raw materials can be used will not affect the results. (2) in the marinade when the raw materials must first be put into the high elasticity. When it melts, then put in the meat powder. Add the other marinade ingredients last. Add the elastin first. It will have a chemical change in the raw material first. The other marinades contain more or less salt. And the salt will destroy the effect of high elasticity, affecting the effect. The second step of adding loose meat powder has the same purpose. (3) The amount of high elastin must be strictly controlled not to exceed the standard. In general, the amount of high elastin to be 0.3% of the raw material to join. Too much will affect human health, although the elasticity of the raw materials to enhance the basis of a bitter flavor affecting the taste of the dishes. (4) The amount of loose meat powder can be increased or reduced appropriately will not affect the effect. (5) marinated raw materials into the refrigerator to store the surface should be sealed with oil, the temperature should be controlled at 3 degrees Celsius between 5 degrees Celsius. Storage time is generally one to two weeks can be. (6) If the amount of high elasticity to add too much to be a period of time after the fish marinated in cold water and then put into the tenderizing powder for processing: the test. Marinated shark's fin, dry abalone effect is also good form full, elastic. When marinating abalone and shark fins. The concentration of water should be 5% for mixing. This method can also be used to pickle beef tenderloin, goose intestines, gonorrhea, are able to achieve the desired results. The marinated raw materials are mostly used in hot pots such as pickled fish, boiled fish, boiling fish, the raw materials are not only firm, but also chewy. Even with the fish bones of the fish fillets are not crumbled these ingredients can also be used for stir-fry dishes. For example, fried beef tenderloin, fried fish fillets are very good.
Question 6: How to marinate fish fillets better? Marination process:
Ingredients: 500 grams of fish.
Marinade: 3 grams of meat floss, 3 grams of salt, 15 grams of egg white, 1-1.5 grams of NYS powder, 5 grams of cornstarch, 3 grams of cooking wine, 10 grams of olive oil, 3 grams of pepper, 2 grams of monosodium glutamate.
Preparation: Wash the fish and cut it into slices of the size needed for shabu-shabu. First into the NYS powder gently scratched, and then into the loose meat powder mix well, a little rest after adding wine, pepper, MSG, salt, egg whites, cornstarch scratched well. Finally olive oil marinade can be.
Characteristics: The tenderness of the fish is like watery tofu, and the cooking time can be up to 30 minutes, and the texture is slightly crispy.
Application: It is especially suitable for marinating fish fillets, and the marinade is especially suitable for long time heating cooking methods such as hot pot.
Production key:
1, marinated fish fillets must first put NYS powder, and then put into the loose meat powder, and finally into the other seasonings, do not change the order.
2, marinated fish fillets of unlimited time, a little longer time is better.
3, before using the powder, it is best to melt with a little water, and then added to the fish, so as to prevent the melting of uneven, affecting the effect of marinade. It can also be mixed directly without adding water.
4, the general dosage of powder control in 0.2-0.3% of the dosage. The amount of 0.3 is better.
5, fish fillets cut a little thicker effect more.
6, pay attention to the amount of loose meat powder, add too little if the fish will not be tender, but also easy to break shape.
7, marinade can also be added to the appropriate amount of ethyl maltol or Chai fish powder, to increase its flavor.
8, olive oil can be replaced by other oils.
9, you can also add a little sugar, to the extent that you can not eat the sweetness.
Question 7: How to marinate fish fillets to cook for a long time? Boiled fish, pickled fish, floating fish and other dishes, popular north and south. Fish dishes are favored by the people, but everyone in the cooking of the fish when the pain, because the fish heating accidentally easy to crack not shaped, or lose itself has a little crunchy, and easy to shrink the volume of small, if you put into the hot pot for a long time to heat up, like the sky is the limit. The author after many experiments, research, developed a new method of marinating fish fillets. This method of marinating fish is extremely resistant to cooking, the time can be up to 30 minutes without breaking the shape, 25 minutes to cook the fish is still like tofu tender, and fish slices do not shrink, more full, increasing the yield rate, the taste is slightly crispy without odor, without loss of raw materials and nutrition, this method is not only applicable to the hot pot, but also can be used for white fish and marinated fillets of beef, etc., the same way to marinate.
Marination process:
Raw material: 500 grams of fish.
Marinade: 3g of Andolfo meat loosening powder, 3g of salt, 15g of egg white, 1-1.5g of NYS powder, 5g of cornstarch, 3g of cooking wine, 10g of olive oil, 3g of pepper, 2g of monosodium glutamate (MSG).
Preparation: Wash the fish and cut it into slices of the size needed for shabu-shabu. First into the NYS powder gently scratched, and then into the loose meat powder mix well, a little rest after adding wine, pepper, MSG, salt, egg whites, cornstarch scratched well. Finally olive oil marinade can be.
Characteristics: The tenderness of the fish is like watery tofu, and the cooking time can be up to 30 minutes, and the texture is slightly crispy.
Application: It is especially suitable for marinating fish fillets, and the marinade is especially suitable for long time heating cooking methods such as hot pot.
Production key: 1, marinated fish fillets must first put NYS powder, and then put into the loose meat powder, and finally put into the other seasonings, do not change the order.
2, marinate the fish fillet time unlimited, time a little longer is better.
3, NYS powder is best melted with a little water before use, and then added to the fish, so as to prevent melting unevenly, affecting the effect of marinade. You can also mix it directly without adding water.
4. Generally, the dosage of NYS powder is controlled at 0.2-0.3%. The amount of 0.3 is better.
5, the fish cut a little thicker effect more.
6, pay attention to the amount of loose meat powder, add too little if the fish will not be tender, but also easy to break shape.
7, marinade can also be added to the appropriate amount of ethyl maltol or Chai fish powder, to increase its flavor.
8, olive oil can be replaced by other oils.
9, you can also add a little sugar, in order to eat the degree of sweetness.
10, such as marinated beef tenderloin, due to Andolfo meat powder more salty can be changed to other brands of meat powder, add the amount of product instructions can be.
Note: NYS powder is a new type of marinated meat raw materials in accordance with international standards, it is a white powder, which can increase the tenderness and adhesion of meat raw materials, prevent the loss of nutrients of raw materials, prolong the preservation period of raw materials, and has the characteristics of antibacterial, maintain the shape of raw materials.
Question 8: What are the seasonings for pickled fish? 1, seasonings:
① sweet and sour flavor: 100 kg of fresh fish; 15 kg of granular salt; white wine (35 ~ 45 degrees) 3 ~ 5 kg; dry chili pepper noodles 3 kg (fresh 12 kg); 10 kg of sweet wine lees; 20 kg of glutinous rice; 1 kg of pepper; 5 kg of ginger; 5 kg of red currant; 0.3 kg of cumin powder; 0.2 kg of patchouli powder; 3 kg of garlic (chopped fine); earth nitrate 0.2 kg.
② hot and sour flavor: 100 kg of fresh fish; 15 kg of salt; 4 kg of dried chili pepper; 25 kg of glutinous rice; 1.5 kg of pepper; 6 kg of ginger; 5 kg of red currant; 0.5 kg of fennel; 0.2 kg of patchouli; 3 kg of garlic; 0.3 kg of orange peel; 0.2 kg of soil nitrate.
2, production methods:
① cleaning pickling barrel: new barrels to be soaked in river water for two days, absolutely no leakage of water, within the grass ash water immersion for 2 hours, and then washed with water, and then rubbed with leeks or radish, to remove the smell of wood, dry and spare.
② fish: fish caught, remove the fish, selected more than 250 grams of green carp (red carp easy to acid), into the basket, put the basket into the river for a day, so that the fish can be rinsed with water to drain the feces and gills inside the sand and other sediment. Wait two days to take the fish broken back, broken into two halves connected to the abdomen, discard the gills and viscera, and then wash the blood with water, gently dry the water, the fish spread out flat into the basin for 1 hour, drained.
③ dip salt: put the fish into another pot, with fine salt evenly rubbed all over the fish body (fish salt ratio of 10:1.5), and then a layer of flat in the pot, the top layer of cover salt, covered in gauze at the mouth of the pot, to prevent flies from spawning into the spoilage. After salting for 16~52 hours, the fish body can be hardened to fill the barrel.
④ brewing sweet wine: in the process of salting fish, while brewing sweet wine. Use high-quality glutinous rice, brewed in accordance with conventional methods (if not pickled sweet and sour flavor, may not add sweet wine).
⑤ The preparation of pickled dregs: glutinous rice as the main raw material, glutinous rice steamed, spread out, sprinkled with a little soil nitrate water (or grass ash leaching water), red currant, pepper, sweet wine dregs, cumin, garlic, chili powder surface, crushed ginger, patchouli powder, white wine and an appropriate amount of salt (about 1/10 of the total salt), all stirring and mixing evenly into pickled dregs.
⑥ bucket: the pickled dregs first paved into the pickling bucket 2 cm, the salted raw fish fish fish, spread on the dregs of the bucket, and then put the pickled dregs of 1.5 cm in the fish, so that the fish dregs alternately paved, put a layer of laying to be pressed with the hand pressure flat pressure, until the end of the laying, the bucket mouth to leave 20 cm, and then the original salted fish salt sprinkled, and then pressed the pressure plate sheet, and then pressed on the pebble block (the first pressed on the weight of the 1/2, 2 days later, all). Press on).
Question 9: Do you need to put vinegar in the pickled fish fillet marinade Materials pickled fish seasoning packet 1 packet, 1 t fish, 1 small piece of ginger, 1 egg white, pepper 5g.
Method
1. First, marinate the fish with the powder and the egg white;
2. Sit in the pot, heat the oil, and pop the ginger;
3. Under the pickled fish packet, super fragrant;
p> 4. Add hot water, boil, under the fish fillets;
5. Sprinkle some white pepper, stir well, cover the pot;
6. Boil and cooked.
Question 10: What material is used for pickled fish Ingredients
Pickled fish, ginger, cornstarch, garlic
Method
1. First, scoop out the fish belly filled with condiments and put it aside. Then peel off the fish scales.
2. Rub the pan with ginger to prevent the fish from sticking to the pan when frying.
3. Add cooking oil to the pan and slowly brown the fish over low heat. Because the fish is marinated, the fish skin is really difficult to fry. Frying three of them is not good. The surface is a bit mushy. The skin also fell off. I'm not sure if I should improve on this next time by using a little bit of cornstarch.
4. The leftover oil in the pan and then fry the spices.
5. Cut the garlic cloves into pieces.
6. Put water in the pot and boil the fish.
7. Add the garlic cloves. Then start the pot.
8. On the table ...... It's a bit salty. It doesn't look good. Just look at it from a distance.