Tilapia is a relatively common fish in our lives. It can be cooked in many ways. The more common ones are steamed, braised or grilled. They are all very delicious. Let’s take a look. Let’s see how it is done.

How to make tilapia

1. How to make sweet and sour tilapia

1. Remove the scales, gills and internal organs of the tilapia and wash them clean Finally, use kitchen paper or a dry cloth to absorb the moisture on the surface to make it easier to crisp up when frying.

2. Make diagonal cuts on the back of the fish every 3 cm, cut into slope shapes, as deep as the backbone, add a little salt and cooking wine and sprinkle into the fish to marinate for a while.

3. Turn over the cut fish fillets and sprinkle dry starch on each piece evenly. Pat it firmly with your hands to make the fish surface dry. Then grab the fish tail and shake it. Shake to open the fish fillets and shake off any dry powder that is not firmly patted.

4. Put soy sauce, salt, white vinegar, tomato paste, sugar and starch water in a bowl and mix well to form gravy.

5. Heat the oil in the pan until it is 80% hot, fry the fish until the skin becomes hard, then use low heat to fry for three minutes, then turn to high heat and fry until golden brown, take it out and put it on a plate.

6. Heat the wok, add a little oil, add shredded ginger, green onions and garlic slices and stir-fry until fragrant.

7. Add the green beans and red and green peppers and stir-fry evenly, then pour in the prepared gravy and stir quickly. Finally, add a small spoonful of oil and stir repeatedly until the gravy becomes foamy and shiny. , take it out of the pan and pour it on the fish.

2. How to braise tilapia

1. Wash the tilapia inside and out after buying it.

2. After washing, cut the meat with a knife and cut deeper into the thicker parts, so that it will taste better.

3. After cutting the flower knife, apply salt on it and put it on an elevated position to control the water.

4. Apply a layer of sweet potato starch after there is no more water on the surface of the fish.

5. Heat the frying pan, pour in an appropriate amount of vegetable oil, then add the fish and fry until golden brown on both sides. When turning over, if you feel that the fish is still stuck to the bottom of the pot, don’t turn over in a hurry. It means that it is not yet fried yet. The fried fish is covered with a golden shell, which can be easily turned over and will not break easily when cooked.

6. Add a large bowl of water to the wok, pour in an appropriate amount of cooking wine, a spoonful of sugar, a spoonful of light soy sauce, an appropriate amount of salt and bring to a boil. Then add the fried fish, cover the pot and cook over medium heat. About 10 minutes.

7. During the cooking process of fish, you should often open the lid of the pot and pour the soup onto the fish, so that the fish can be savored even without turning it over. If the fish is too big, it will break easily if turned over.

8. When there is only about a small bowl of soup left, take the fish out and put it on a plate.

9. Use water starch to thicken the remaining soup in the pot.

10. Finally, pour the gravy evenly over the fish, and a simple and delicious braised fish is completed.

How to make tilapia delicious

1 All kinds of tilapia are difficult to master in cooking. The heat is the key to success or failure. Many people fry the fish. Either the skin will break or stick to the pan. If you fry the fish, you need more oil and it is hot enough to make it crispy and dry. If you fry the fish, you need a hot pan, less oil, and a warm fire.

2. Move the fish less once it is in the pot. This is the secret and the only way to fry fish. If you keep turning it because you are afraid that it will not be cooked, it will be self-defeating, and the skin and flesh will burst open after a few times. Unrecognizable. Before that, you must wait for the pot to be hot before adding oil. The fish must be dried before adding it to the pot. Fry lightly over low heat. Don't push and turn over in a hurry. If you are not using a pan, just tilt the pan occasionally to allow the fire to heat evenly and control the fire not to be too intense.

3. After about ten minutes, the skin is set and then turned over. At this time, the meat is cooked and the juice in the middle can still be retained. If it feels firm when touched with a spatula, it is overcooked. In fact, some people are afraid that it is not cooked well. It is not a smart method to draw a knife edge on the fish body in advance. Once the fish is cut open, the soup will easily drain away, so the fish that is fried should not be too big.

Nutritional components of tilapia

1. Protein

Protein not only promotes the growth and development of young children, but also helps them recover as quickly as possible when there is a wound. . The protein of fish contains nine essential amino acids required by the human body. After these proteins enter our body, about 87-98% can be used by our body, so fish is an excellent source of protein.

2. Vitamins

Among the W-3 series fatty acids contained in fish, EPA and DHA are the most abundant; in addition, fish oil is extremely rich in fat-soluble vitamin A and vitamins D, especially the liver part of fish, is rich in vitamin D. Salmon, shark and herring contain high amounts of vitamin D. Fish also contains moderate amounts of the four water-soluble B vitamins: vitamin B6, B12, and niacin.

How to choose tilapia

1. The meat should be elastic.

2. The gills are light red or dark red.

3 The eyeballs are slightly convex and clear in black and white.

4. The appearance is complete, with no scales falling off.

5. Those without fishy smell are considered fresh.