Taste: Sour and salty technology: Braised crispy fish in vinegar. Ingredients: 300g crucian carp.
Seasoning: 3g of salt, 0g of vinegar 1 5g, 75g of vegetable oil, 5g of pepper1g, 5g of onion, 5g of garlic (white skin), 5g of ginger, 3g of sugar, and 0g of soy sauce10g teach you how to cook crispy fish, which is delicious.
2. When the pot is on fire, pour the vegetable oil after the pot is hot. When the oil is 70% hot, add crucian carp, fry it, take it out, control the oil and dry it;
3. Leave a little oil in the pot, add sugar, vinegar, onion, Jiang Mo and minced garlic and stir-fry until fragrant;
4. Add clear soup, soy sauce, pepper and salt to cook;
5. After boiling, add crucian carp, cover and stew for 1 hour until the bones become brittle. Tips for making crispy fish braised in vinegar: This product has a frying process, which requires about 500 grams of vegetable oil.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish. The method of crispy fish with chopped green onion introduces the cuisine and its functions in detail: private cuisine, diuretic diet, nourishing diet, spleen-invigorating and appetizing diet, and breast-feeding diet.
Taste: onion flavor technology: crispy fish stewed with onion making material: main ingredient: 500g crucian carp.
Seasoning: 1 00g pickled pepper, 25g sesame oil, 25g rock sugar, 400g onion, 50g rice wine, 50g yellow wine, 50g soy sauce,10g monosodium glutamate,10g ginger and 50g vegetable oil. Crispy fish with chopped green onion is characterized by tender and crisp meat and fresh and tender onion fragrance. Teach you how to cook onion crispy fish, and how to cook onion crispy fish is delicious. 1. First, remove the scales, gills and viscera from the crucian carp, wash it and dry it, then sprinkle a little yellow wine, refined salt and scallions for later use.
2. Pedicel and seed the soaked red pepper. Heat the wok, put the oil to 80% heat, fry until light yellow, and take it out for later use.
3. Re-ignite the wok, add oil to 50% heat, add onion and ginger and stir fry, then add soy sauce, yellow wine, fermented glutinous rice juice, rock sugar and fresh soup.
4. Scoop up half of the fried onion ginger and stir fry, then put the fried fish into the pot neatly, pour the scooped half of the onion ginger and seasoning on the fish noodles, stir fry until the soup is dry, the fish is tender and the juice is thick, and then sprinkle with monosodium glutamate and sesame oil to eat. Tips for making crispy fish with chopped green onion: 50 grams of vegetable oil in raw materials is the actual dosage. Because of the frying process, it is necessary to prepare about 300 grams of vegetable oil.
Tips-Health Tips:
Strengthening the spleen and promoting diuresis, appetizing and eliminating dampness.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
The practice of spiced crispy fish introduces the cuisine and its efficacy in detail: Beijing cuisine nourishing and health care prescription postpartum conditioning prescription Jianpi Kaiwei prescription nephritis prescription.
Taste: spiced craft: spiced fried crispy fish. Ingredients: 500g crucian carp.
Accessories: 250g of green onion.
Seasoning: 50g of ginger, 50g of garlic (white skin), 2g of cinnamon, 2g of fennel powder, 3g of cooking wine, 75g of soy sauce, 75g of vinegar, 75g of sesame oil and 0/00g of sugar/kloc. Spiced crispy fish is characterized by crispy bones and fragrant meat, thick and frozen brine, salty and sweet, fat and smooth. Teach you how to cook spiced crispy fish 1. Scrape and wash the crucian carp;
2. Wash the green onions and cut them into sections; Wash and slice ginger and garlic for later use;
3. Put a layer of bamboo mat at the bottom of the pot, first put the crucian carp on the bamboo mat and arrange it neatly (head outward, belly upward, side), evenly spread a layer of seasoning on the fish body, then put a layer of fish and seasoning, and so on until the fish and seasoning are put away;
4. Add rice wine, soy sauce, rice vinegar, sugar and fresh soup, and then cover it to make it as sealed as possible;
5. After boiling with high fire, cook with low fire for five hours;
6. When the fish bones are crisp and rotten, sprinkle with sesame oil, thicken the marinade with high fire, then turn off the fire, and carefully take it out and put it on the plate after freezing.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
The practice of sweet and sour crisp fish introduces the cuisine and its efficacy in detail: Zhejiang cuisine and qi supplement prescription delay aging prescription malnutrition prescription anemia prescription.
Taste: sweet and sour technology: fried sweet and sour crispy fish. Material: main ingredient: Spanish mackerel 700g.
Seasoning: ginger juice100g, spiced powder 2g, yellow rice wine 20g, white sugar 75g, soy sauce 30g, vinegar100g, rapeseed oil120g. Features: This dish is yellow-brown, crispy outside Marie Laure Gigon, fresh and dry, slightly sweet and sour. I will teach you how to cook sweet and sour crispy fish. Dig out gills and viscera, wash them with clear water, cut off the head and tail, cut them into pieces with a thickness of 0.7 cm, put them in a bowl, mix them well with yellow wine, ginger juice and soy sauce, marinate them for 5 minutes, then take them out, spread them on a bamboo screen and drain them for later use;
2. Put the wok on a strong fire, burn vegetable oil to 70% heat, put the fish fillets in the oil pan one by one, fry until brown, and take them out with a colander;
3. Pour out the oil from the original wok, add vinegar and sugar, heat over medium heat until the sugar melts, add fish fillets, lift the wok and turn it over several times, then pour in the cooked vegetable oil, put it on a plate and sprinkle with spiced powder. The method of crisp fish in tomato sauce introduces the dishes and their functions in detail: Hunan cuisine spleen-strengthening appetizing recipe malnutrition recipe
Taste: Sweet and salty technology: Fried crispy fish with tomato sauce. Material: main ingredient: carp1500g.
Seasoning: vegetable oil100g, cooking wine 50g, salt100g, sugar100g, vinegar 50g, sesame oil 20g, tomato juice150g, onion15g, ginger/ginger. The characteristics of crispy fish in tomato sauce are as follows: teach you how to make crispy fish in tomato sauce, and how to make crispy fish in tomato sauce is delicious. 1. Remove the scales, gills, fins and internal organs of the fish, wash them, cut them into two pieces from the spine, then obliquely cut them into tile-shaped pieces, sprinkle with materials and marinate them for about half an hour; Cut the onion and ginger into powder.
2. After the oil is boiled, put the fish into the oil pan piece by piece, fry until crisp and golden, and pour it into the colander to drain the oil.
3. Leave a little oil in the pan, stir-fry in Jiang Mo, then add tomato juice, sugar, vinegar and chopped green onion, then pour in the fried fish pieces, collect the juice and cool it on a plate.
4. When eating, cut it into strips and put it on a plate, and sprinkle with sesame oil to serve. Tips for making crispy fish with tomato sauce: Due to the frying process, it is necessary to prepare about1000g of vegetable oil.
Pie-food phase grams:
Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat, and should not be taken with cinnabar in traditional Chinese medicine; Carp and pickles can cause digestive tract cancer. The method of frying crisp fish introduces the cuisine and its effects in detail: Hubei cuisine edema prescription, spleen-strengthening appetizing prescription and malnutrition prescription.
Taste: salty. Technology: Fried crispy fish. Ingredients: 800g herring.
Accessories: Olay tablet10g, egg10g, auricularia auricula (water hair) 20g, and wheat flour 35g.
Seasoning: 4g of salt, 20g of soy sauce, 8g of sugar, 0g of yellow rice wine15g, 3g of ginger10g, 3g of monosodium glutamate, 2g of pepper, 0g of shallot10g, 8g of vegetable oil100g, and 8g of vinegar. Features of Fried Crispy Fish: The color of this dish is Huang Liang, its shape is crisp and tender, and it is juicy and oily. Teach you how to fry crispy fish, and how to cook crispy fish is delicious. 1. Slaughter and clean herring, cut its meat into strips with a length of 6.5 cm, a width of 1.5 cm and a thickness of 1.5 cm, wash and drain, and put it in a plate;
2. Marinate the fish with refined salt and yellow wine for 5 minutes;
3. Knock the eggs into a bowl, add flour and starch, and stir to form a whole egg paste;
4. Pour the marinated fish pieces into the egg paste, paste it and size it;
5. Wash black fungus to remove impurities;
6. Soak magnolia slices in water, wash and slice;
7. Pour the vegetable oil into a wok and put it on a strong fire until it is 70% hot. Fry the fish piece by piece until crispy outside and tender inside. When the color is golden, take it out and put it neatly in a bowl;
8. Mix chicken soup 100 ml, soy sauce, sugar, monosodium glutamate, onion and ginger into a marinade;
9. Pour the marinade into the fried fish bowl, steam it in the cage for half an hour, take it out, turn it over and put it on the plate;
10. Leave the bottom oil in the wok, heat it, add onion, ginger, auricularia auricula and Flos Magnoliae slices, stir-fry until fragrant, then add 100 ml chicken soup, pour the steamed fish juice into the wok, add sugar, soy sauce and vinegar, and cook together;
1 1. After boiling, thicken with wet starch. After the sauce is thickened, pour in sesame oil, then pour it on the fish and sprinkle with pepper. Tips for making fried crispy fish: 1. The curing time of fish pieces can be controlled according to the size of fish pieces, and the taste is better;
2. After steaming out of the cage, you can stop for a while and use bamboo pieces to relax around the bowl to avoid being hot and deformed when flipping;
3. The fish pieces should be fried until the color is yellow, crisp and tender, the marinade should be bright and thick when it is burned back, and the fish pieces should be poured evenly to make the taste fresh, tender and smooth;
4. Because of the frying process, it is necessary to prepare1000g vegetable oil.
Pie-food phase grams:
Herring: herring should avoid eating with plums; Black herring should not be fried in beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable to eat with turtle, carp, soybean milk and tea.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of food medicine, cold snails are not conducive to digestion when they encounter slippery black fungus, so they should not be eaten together.
People suffering from hemorrhoids should not eat auricularia auricula and pheasant together. Pheasant has little toxicity, and it is easy to induce hemorrhoid bleeding when eaten together.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.