I recommend Japanese and Korean fish dishes
Stewed tuna with spicy cabbage
Raw materials
3g canned tuna, 4g spicy cabbage, 1 potato, 15g tofu, 1 green onion, 1 red pepper, 1 green pepper, 1/2 onion, 1 tablespoon mashed garlic, 1 tablespoon Chili sauce and 1 tablespoon ginger wine.
operation method
1. Shake off the seasoning of spicy cabbage and cut it into 4 cm long sections.
2. Cut the potatoes into half-moon pieces (slightly thicker).
3. Cut the tofu into .5cm thick slices.
4. Slice red pepper, green pepper and green onion obliquely, and shred onion.
5. Use a canned tuna oil pan, stir-fry onion, hot cabbage, garlic, potato and hot pepper sauce, and then add water to cook.
6. After the spicy cabbage is cooked, add tuna, red pepper, green pepper, green onion, tofu and ginger wine to cook it slightly, and add salt to adjust the taste.
Stewed Cargill Fish-There are illustrations
Raw materials
1 Cargill Fish, 8 horseshoe shells, 1g tofu, 2g radish, 3 fresh mushrooms, 1/2 bag of Flammulina velutipes, 3g fish cake, 6 Chinese cabbage leaves, 5g spinach, 1/2 green onion and 3 mugwort.
operation method
1. Cargill fish should be scraped to remove internal organs, fins and tail, and a piece of fish should be prepared from the front and back-up slices.
2. Sprinkle 2 tablespoons sake and a little salt on the fish fillet, and pour some boiling water after 2 minutes.
3. soak horseshoe shells in light salt water to remove silt.
4. Cut tofu and radish into square slices (slightly thicker).
5. Remove the stalks from the mushrooms and cover them with a spatula. Cut off the roots of Flammulina velutipes.
6. spread the oblique knife on the fish cake into a fan shape.
7. Blanch cabbage leaves and spinach with salt water, then wash them with cold water and squeeze them dry. Spread cabbage leaves on the roller blind first, put spinach on the leaves, roll them up like seaweed rice rolls, and cut them into 1.5 cm long sections.
8. Slice the scallion obliquely, and only take the leaves of Artemisia selengensis for later use.
9. spread a layer of raw materials in the pot and pour in kelp water. Add scallion and chrysanthemum morifolium, add salt to adjust the taste, boil and skim off the floating foam.
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stewed crystal fish-illustrated
raw materials
2 crystal fish, 5g razor clam, 2g radish, 1g tofu, 1/2 green onion, 1 red pepper, 2 green peppers, 3 cups water and a little refined salt.
ingredients: 1 tbsp garlic paste, 1 tbsp Chili sauce, 2 tbsp Chili noodles, 1 tbsp ginger wine and a little salt.
operation method
1. The crystal fish should be scaled, removed from internal organs and cut into 2 ~ 3 pieces.
2. soak razor clam in light salt water to remove sludge.
3. Radish is cut into square slices (slightly thicker), tofu is cut into .5cm thick slices, and green onions, red peppers and green peppers are sliced obliquely.
4. add water to the pot, stir the ingredients and add the radish to boil.
5. Add the crystal fish, then add the razor clams and tofu and cook.
6, add salt to adjust the taste, add green onions, red peppers and green peppers and cook slightly.
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Yellow croaker spicy soup-Illustration
Raw materials
2 yellow croaker, 5g beef (1 tsp garlic paste, 1 tsp sake, a little salt and pepper noodles), 1g radish, 1g pumpkin, 5g water celery and 1 green onion.
ingredients: 1 tbsp garlic paste, 2 tbsps ginger wine, 2 tbsps Chili sauce, 1 tbsps Chili noodles, 1 tbsps cooking wine, a little salt and pepper noodles.
Operation method
1. Scales and gills of yellow croaker are removed, internal organs are taken out, washed, fins and tails are cut off, and several knives are made after washing.
2. Slice beef and mix well with seasoning.
3. Cut the radish into pieces (slightly thicker) and the melon into half-moon pieces.
4. Water celery is cut into 4cm long, and green onion, red pepper and green pepper are sliced obliquely.
5. Heat the pan, stir-fry the radish and the beef mixed with the seasoning, then pour the kelp water and add the seasoning to stir.
6. When boiling, add croaker and cantaloupe, then add celery, onion and pepper when boiling again. Add salt to adjust the mouth, and add chrysanthemum.
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spicy roasted mandarin fish-Korean cuisine
≮≯
1 fresh mandarin fish (about 1kg), 25g of red pepper, 25g of pine mushrooms, 1ml of chicken soup, 1g of peanut oil and peanut oil.
≮ Food practice ≯
1. Put fresh mandarin fish in about 2% salt water for about an hour, remove the muddy smell, wash, slaughter, remove scales, fishy smell and internal organs, and wash; Peel the onion and ginger, wash, stir and pound the onion and ginger juice, add 2 grams of cooking wine, mix well with salt, spread it all over the fish, put it in a big fish dish and marinate it for about half an hour.
2. Wash the bright red peppers and Tricholoma matsutake, and cut them into 3cm long shreds; Peel garlic, wash and slice.
3. steam the salted fish in a steamer, take it out, pour out the soup on the plate, and put the skin on the fish noodles on the edge of the plate with chopsticks to keep warm.
4. Heat the wok, add 1g peanut oil, add shredded red pepper, shredded birch mushroom and onion ginger juice when it is 5% hot, stir-fry evenly, and then add soy sauce, vinegar and sugar. In addition, 1ml of chicken soup, wet starch, 1g of refined salt and sesame oil are blended into juice, poured into a frying pan, slowly pushed with a spoon, put garlic slices, sprinkle sesame seeds, take out the pan, and burn in a big fish dish for steaming mandarin fish.
≮ Gourmet Features ≯
The fish is fresh and tender, with thick and juicy flavor, salty and spicy.
red trout balls-Korean cuisine
≮≯≯
Red trout 1 is about 1 grams, one water-soaked mushroom, 5 grams of green onion, 15 grams of cooking wine, 5 grams of minced green onion, 5 grams of refined salt, 5 grams of minced ginger, monosodium glutamate, sesame oil and appropriate amount of minced ginger.
≮ Food practice ≯
1. Remove scales and gills from the fish, disembowel the fish, wash it, slice it from the tail along the back bone with a flat knife, take two pieces of fish, peel off the fish skin with a knife, peel off the red tendons, and take 35 grams of trout meat.
2. Cut the fish into 2mm thick slices, wash them with clear water, put them on the chopping board, and chop them into mung bean pieces with double knives; Immediately put it into a porcelain basin, add 3 ml of water and salt, and stir in the same direction until the fish is sticky and bubbles appear, that is, the mullet paste is put in the shade to make it swell.
3. Add the swelled minced fish into cooking wine, sesame oil, ginger powder and monosodium glutamate and stir well to taste.
4. Put half a pot of clear water into the wok, grab the minced fish with your hands, knead it gently into fish balls, and cook it in the wok.
5. Take five small porcelain bowls, add salt and monosodium glutamate, put fish balls and soup into each small bowl, and sprinkle with minced mushrooms and scallion.
≮ Food features ≯
Fish balls are loose, fresh and clear, and delicious.
Three fresh fish lips
≮≯≯
1.25 kg of fish lips with water, 1 g of canned bamboo shoots, 5 g of mushrooms with water, 5 g of cooked ham, 1.5 kg of clean old hen, 5 g of fat duck, and appropriate amount of sugar, cooking wine and monosodium glutamate.
≮ Food practice ≯
1. Cut ham, bamboo shoots and mushrooms into rectangular pieces; The lip of the fish is cut into 3 cm square pieces.
2. Clean the chickens and ducks, soak them thoroughly with boiling water, then wash the blood foam with clear water, put them in a pot, and add 3kg of clear water. Bring it to a boil with high fire, simmer and add onion and ginger, and cook 1.5 kg of chicken and duck soup, and then filter it into chicken and duck clear soup for later use.
3. Soak the fish lips thoroughly with boiling water, remove them, then pour some chicken and duck broth into the pot, soak the fish lips with chicken and duck soup again, remove them, and don't dump the soup.
4. Heat the pot again, add the chicken and duck soup, and add the fish lips; Soak bamboo shoots and mushrooms in boiling water, take them out, put them in a pot and burn them with fish lips for 5 minutes, add ham slices, salt, sugar, cooking wine and monosodium glutamate, burn them for a while, thicken them with water starch, pour sesame oil on them, and put them on a plate.
≮ Food features ≯
The juice is thick and delicious, the fish lips are soft and smooth, and the rotten waxy taste is delicious.
Tuna steak-there are detailed illustrations
Materials:
3G of tuna for sashimi, appropriate amount of vegetable seedlings, 2 tomatoes, appropriate amount of garlic slices, appropriate amount of flour, 1G of butter and 1 tablespoon of olive oil.
Tuna marinade:
Appropriate amount of salt and a little pepper (shredded pepper is better).
Sauce ingredients:
1 tsp of yellow mustard paste (never use domestic mustard, which tastes completely different), 1 tsp of green mustard paste, 1 tsp or 2 tsp of honey (adjusted according to your own taste), and 2 tsps of soy sauce.
Practice:
1. Mix the sauce materials evenly for later use.
2. Sprinkle salt on both sides of tuna, mix with pepper evenly, and pat a thin layer of flour evenly on both sides.
3. In a pan, pour olive oil and butter, stir-fry the garlic slices, and then take out the garlic slices. Put the tuna pieces in and fry both sides until the color is the highest. Put it on a stainless steel net and let it stand for a while, then slice it.
4. spread the vegetable seedlings, add the fish fillets, pour the sauce, and decorate with small tomatoes.
Address:/eat/wsfood/2712/27295.html
Salt-roasted saury-illustrated
Materials:
2 saury, 2 small sour oranges, appropriate amount of white radish paste, and a few large leaves.
Seasoning:
Appropriate amount of salt (or salt and pepper), appropriate amount of fried sesame seeds and a little soy sauce.
Practice:
1. Cut the saury from the small hole in the stomach, clean it up, divide it into two parts, and make a diagonal cut on each side.
2. Spread salt evenly on the fish and marinate for about 15 minutes.
3. Open fire oven, put the fish on the rack, simmer for about 4 minutes, turn it over and bake for about 4 minutes. Just brown the surface.
4. Fish is placed on the plate, and small sour oranges are cut and placed on the plate.
when eating, you can squeeze the lime juice on the fish, or you can wrap the fish squeezed with the lime juice in a big leaf, sprinkle with sesame seeds and eat it with soy sauce radish mud. It is also delicious without soy sauce radish mud, as you like.
address:/eat/wsfood/2711/26412.html
Pushao of saury-illustrated
Pushao of saury is basically the same as Pushao of eel. Although the fish is not as delicate and delicious as eel, it is not bad.
ingredients:
4 saury, 12 small peppers, shredded white onion, 2 tablespoons of wheat flour
seasoning:
2 tablespoons of salad oil, 3 tablespoons of cooking wine, 3-4 tablespoons of soy sauce (according to your own taste), 2 tablespoons of Wei Lin and 2-3 tablespoons of sugar, and 1 tablespoon is 1.
Practice:
1. Cut the saury from the belly, take out the contents, remove the head and tail, and wash it. Evenly pat a layer of wheat flour on both sides.
2. Cut off the petals of small pepper, take out the seeds inside and wash them. Put a little oil in the wok, stir-fry until fragrant, turn off the heat and set aside.
3. Put oil in the pan. Spread the floured fish evenly in the pan and fry them brown on both sides.
4. Take another pot, put the fried fish into it, pour in the mixed cooking wine, soy sauce, Wei Lin, sugar, and turn it over on both sides with medium and small fire, and collect the juice.
5. Put the fish on a plate, put the small pepper on a plate, and cover with shredded onion.
when eating, it is better to put it in your mouth with shredded onion, fish and small pepper.
address:/eat/wsfood/2711/2625.html
that's all, I hope it will help you.