Secret 1: the weight of fish is controlled at about 600 grams, so it is easy to master the raw and cooked temperature;
Tip 2: When tidying up the fish, you can cut off the spine of the fish from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the skills, you can not chop it, so as not to spoil the fish before steaming. After the fish is cleaned, apply lard evenly on both sides of the fish (clear oil is enough), then dip it in a little white wine (you can also try dipping it in some foreign wine, and maybe you can create a new taste);
Tip 3: Mix about 50g of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, and put it into the fish belly, which will not only make the fish taste fresher, but also support the fish belly and make the steamed fish full.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires, shred the middle part of the onion (the unclear part is the same length as the ginger wire), spread it on a fish plate (for beauty and appetite), put the fish in the plate and sprinkle some shredded onion and ginger on the fish;
Tip 5: After the water in the steamer is boiled, be sure to put the fish in the pot (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to steam food in a pot after boiling water.
Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);
Tip 7: Don't open the lid after turning off the fire, and the fish will be out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, a little salt or no salt) on the fish (without monosodium glutamate, it will be light and tender), and then put a few loose parsley on the table at will.
Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present at dinner, you should quietly aim chopsticks at the fish belly (the most tender and fragrant essence) as soon as possible, and strike first!
Supplementary points:
1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".
2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.
3. When steaming a slightly larger fish, you can also stand the fish up and steam it (like a fish swimming in water). At this time, you can use a 5 cm long onion to open the fish belly and make the fish stand steady. Two small ceramic bowls are buckled on both sides of the fish body to fix the fish body (no meat stuffing is put in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve it.
4. You can also put the prepared juice (soy sauce, vinegar and oil) to be poured on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is less astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.
Chili oil fillets
1. 1. Buy carp and cut it into fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fish fillets and cook them (until they are 8 ripe), then take them out immediately. Pot, there is no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and when the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.
Boiled fish eaten in restaurants usually have many bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.
6. When the oil just pours, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the utensils for cooking fish must be bigger.
Exercise 2
Ingredients: bean sprouts, or your favorite vegetables.
Seasoning: ginger (a large piece, cut into loose slices), garlic (just tap one end lightly without cutting), onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar and edible oil.
Additional requirements: raw flour, cooking wine, a little salt and a protein.
Exercise:
1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets evenly with a little salt, cooking wine, corn flour and an egg white, and marinate for 15 minutes. The head, tail and fish are placed in different plates and pickled in the same way.
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and sprinkle a handful of salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chop and stir-fry) and stir-fry with ginger, garlic, onion, pepper, Chili powder and dried red pepper. Add fish head, fish tail and fish steak, turn to high heat and stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water is boiling, keep the fire, put the fish slices in one by one, disperse them with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. All the fish and bean sprouts will be submerged when you pour them into the big pot, so you can check them intuitively. The oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the individual's spicy degree), and slowly stir-fry the fragrance of pepper and pepper with low fire. Be careful that the fire is not too big, so as not to blow it up.
5. When the color of pepper changes rapidly, turn off the fire immediately, pour the oil and pepper in the pot into the big pot of fish, and be careful! !
Note: 1, the amount of boiled fish should not be too much, just put the fillets in just enough. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking the fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will destroy the umami taste of fish.
4, I think, pepper and pepper are fragrant, so it's best to fry them and pour the oil.
The method is as follows:
Preparation of raw materials: carp, Chili noodles, pepper, Chili noodles, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil) and cooking wine.
Preparation of utensils: knife (sharp knife), pot (iron pot) and basin (deep basin)
1, wash the fish, pay attention to the black film on the inner wall of the fish belly, then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add a proper amount of salt, pepper noodles and pepper noodles to the cut fish fillet and mix well. In order to refresh, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot. When the oil is 90% hot, put the salted fish head in first, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and put it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the peppers are fried to deep red, pour the whole pot of oil into the pot with bean sprouts and fish.
The easiest way to cook fish!
1. Carp washed and sliced. 2. Marinate the fish fillets with salt and taste them. 3. Make water and cook the fillets until the fillets are cooked, about three minutes.
4. Use another pot to make oil, a lot of oil, you must be able to soak all the fish fillets. You can turn off the fire when the oil is hot.
5. Prepare a large pot with onions, ginger, garlic, duplicated bean sprouts and tofu.
6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in hot oil.
The practice of braising fish in soy sauce
The raw materials used in braised fish must be cleaned first. Needless to say, all onions and ginger should be ready. After the fish is cleaned, find a plate with a little depth, put the fish in it, then put the soy sauce and a little more for the fish to taste. Don't forget the cooking wine. This kind of meat will smell a little fishy or something. After a while, you can start adding oil to the pot. The oil should be heated, because it needs to be fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot. When the oil temperature is enough, you can fry fish carefully, not soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin is falling off better. You can start pouring soy sauce on both sides, just pour soy sauce on the fish, then put the chopped onions in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, it needs a lot of onions), and then there will be sugar. Remember to put it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and then you can cook.
The practice of snow fish
The first method: peel the snow fish and cut it into small pieces, and mix it with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180 degrees Celsius for 20 minutes, take them out and bake them with open fire until golden brown. Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.
The second method: 1, large pieces of silver snow fish, washed for later use. 2. Peel and pierce the fish pieces, and then cut them into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry. I usually fry with olive oil, and the color is beautiful. The fried fish is burnt outside and tender inside, and melts in the mouth. You can also dip it in salt and pepper or other condiments you like.
The third method: 1, raw materials: Yinxue fish, yam, green pepper, onion and ginger; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour; Practice: 1. Chinese yam is peeled and cut into small grains, and snow fish is cut into small grains, green peppers and red peppers. 2. Heat the oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the snow fish, yam, green pepper and seasoning, stir-fry until cooked, and thicken and serve; 4, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidney.
Sweet and sour fish ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. The interval is about1.3cm, first straight (1.6cm deep), then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour peanut oil into a spoon, burn it on a big fire until it is 70% mature, and put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for another 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When it is cooked to six degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil it into sweet and sour juice, take it out with a frying spoon and pour it on the fish quickly.
Tip: When frying fish, you need to know the oil temperature. If it's cold, it won't be colored. If it is overheated, the coke in the coke will not be cooked. The practice of not lifting the fish tail
The practice of fish with scallion oil
Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 20g, cooking wine1.5g, monosodium glutamate 3g, pepper 2g, shredded ginger1.5g, shredded onion1.5g, and chopped onion.
The production process is 1. After the grass carp is slaughtered, it is necessary to clean the fish box, remove phosphorus, remove gills and wash the fish. Put the fish in the pot, add the onion, and boil the ginger and water for about 15 minutes. When cooked, take it out and put it in a fish dish. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, shredded onion and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.
Stewing fish
Ingredients: 500 grams of carp (other fish are also acceptable)? .
Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Exercise:
1. Wash the fish and soak it in salt for 5~ 10 minutes.
2. Put a little oil in the pot. When the oil is hot, stir-fry the pan with chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pan.
3. Add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates and bring to a boil.
4. After boiling, stew for about 30 minutes.
Nutritionist's comment: Stewed fish is a delicious dish with thick white soup and tender meat, which is suitable for home cooking. This product is rich in protein, fat, carbohydrate, vitamin A, calcium, phosphorus, sodium and iron. Because fish is composed of a single muscle group with fine muscle fibers, it can keep more water and the meat quality is very delicate. Traditional Chinese medicine believes that fish is sweet and warm, and has the effects of invigorating qi and appetizing, strengthening bones and muscles, and nourishing liver and kidney, and can be used for spleen deficiency, loss of appetite, indigestion and other diseases.
Raw material: carp
Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vegetarian dishes, vinegar, cooking wine, steamed fish and black soybean oil. Exercise:
1. Wash the fish and soak it in refined salt, monosodium glutamate and other seasonings for 30 minutes.
Put onions, ginger, garlic, mushrooms and dates into the fish belly. )
2. Then decide the time to steam the fish according to the size of the fish.
3. After steaming, just pour steamed fish soy sauce on the fish.
The method of spicy fish
Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably not peanut oil) and cooking wine.
1, wash the fish, pay attention to the black film on the inner wall of the fish belly, then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add a proper amount of salt, pepper noodles and pepper noodles to the cut fish fillet and mix well. In order to freshen up, a little sugar and essence were added.
Fine, add a little cooking wine (preferably yellow wine) and marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot. When the oil is 90% hot, put the salted fish head in first, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and put it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the peppers are fried to deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.
First, fish soup.
Ingredients: 20g fresh fish, a little onion and ginger.
Practice: put the fish pieces into the pot, add water and ginger, turn off the fire with slow fire 10 minute after boiling, and filter with a colander. Take out the fish pieces, grind them into mud and put them in the fish soup.
Second, fish paste porridge (suitable for 4-6 months baby)
Ingredients: fish, rice, milk, fish soup.
Practice: stew the fish, scrape it and mash it. Take a little fish soup and put it in the pot. Add rice and cook with fish. After boiling, add milk and continue to cook with slow fire. Finally, put a little salt.
Three, cod vegetable balls (suitable for infants over 7 months)
Ingredients: 30g cod, 20g pork, 20g cabbage, a little salt and starch.
Practice: put all the ingredients into the food conditioner (or chop them with a knife), knead them into balls and cook them in chicken soup.
Four, fish porridge (10- 12 months baby)
Ingredients: white rice porridge, fresh shellfish and fish fillets.
Practice: stew fresh shellfish with white rice porridge, cook and add fish fillets. Finally, drop a few drops of sesame oil and sprinkle with chopped green onion.
Verb (abbreviation of verb) Fish fillet (for 10- 12-month-old baby)
Ingredients: 25g salmon meat, a little onion and ginger, starch, salt, water and wet fungus.
Practice: Slice salmon, paste it with starch, and chop it with wet fungus. When the oil is hot, add onion and ginger, stir-fry until fragrant, and then add water to boil. Finally, season with salt.
Six, cream fish (10- 12 months baby)
Ingredients: 25g salmon, 1 teaspoon butter, 1 slice onion, salt.
Practice: Sprinkle salt evenly on the fish and then submerge it for 30 minutes. Heat the butter, add chopped onion and stir-fry until fragrant, then pour it on the fish. Put the submerged fish in a steamer and steam 10 minutes. Livehow, life can be better.
Seven, fish steak (1 baby and above)
Ingredients: 2 slices of sashimi, vegetable oil.
Practice: Cut sashimi into pieces of about 10*7cm, soak it in vegetable oil, chicken essence powder and salt for 5 minutes, and dry fry it in a non-stick pan with low fire until both sides are golden. Sprinkle a little coriander on it.
Eight, braised carp (suitable for 1 baby)
Ingredients: a carp, salt, oil, soy sauce, sugar and water.
Practice: marinate the fish evenly with salt and oil for 5 minutes, then put it in a pot and dry fry until both sides are golden. Add onion, garlic paste, soy sauce, sugar and water to braise in soy sauce, and finally drop sesame oil and sprinkle with coriander. (Give the baby belly meat)
That's good.
Simple fish soup
Milk white crucian carp soup (full picture)
1, materials: Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (crushed), shallots 1 root (chopped), oil, salt and chicken essence.
2. Put oil in the pot, heat it and push it away with a shovel.
3. fry the crucian carp a little.
4. Fry until the fish changes color, and add 1 bowl half water! A bowl is your bowl of fish soup. Add ginger and garlic
5. Cover the pot and cook for 20 minutes on medium heat. The soup turned white. If you have enough time, put 2 bowls of water, boil over high fire and stew for 2 hours. At that time, the fish will dissolve in the soup, which is more beautiful!
6. Add the right amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. Fresh!
Suitable for beginners, illustrated, step by step to teach you to do ~ ~
1. [gourmet DIY] sweet and sour fish pieces
Ingredients: one grass carp, egg 1 piece, 3 tablespoons of cooking wine (45 ml), 2 tablespoons of dried starch (30 g), 2 tablespoons of tomato sauce (30 ml), shredded ginger 15 g, 50 g of soft sugar, 3 tablespoons of rice vinegar (45 ml) and salt 1 5 g. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add dry starch and beat them into egg paste. 2) add oil to the pot, and when the heat reaches 70%, evenly wrap the fillets. ...
2. [gourmet DIY] orange chrysanthemum fish
Ingredients: 2 fish fillets, 65,438+0 big oranges (for juicing), and a little 65,438+0 custard powder. Cross the skin with an oblique knife, but don't cut it. Each piece is 65,438+0 cm apart, and every five pieces are cut in groups. 2. Cut a knife vertically every 65,438+0 cm to make the fish petal-shaped. 3. Good cut. Pat off the excess powder. 2. Fry in hot oil for about 3-5 minutes until the surface is golden. Take out and drain the oil. 3. Add a proper amount of white vinegar to orange juice, thicken it with custard powder, sugar and corn starch water, and pour it on the fried chrysanthemum fish.
3. [gourmet DIY] Cod and radish soup
1) Prepare the materials first: cut the ready-made cod fillets bought in the supermarket into large pieces, or use the cut cod pieces. A piece of white radish, peeled and cut into small slices. 2 onions and a few parsley, all cut into pieces. A clove of chopped garlic. 2) Heat a little hot oil in the pot and add minced garlic and radish slices. I'm worried that vegetables will sizzle when the oil is very hot, so I usually pour vegetables into the pot when the oil temperature is high. 3) Stir-fry with a shovel for about 3 minutes, and stir-fry the fragrance. 4) Add a proper amount of water into the pan where the radish slices are fried, and then pour in the cod pieces. 5) Boil the pot and add one ...
4. [Food DIY] Braised mackerel in sauce
Ingredients: scallop, lemon juice, chicken sauce, mackerel with Aauto Quicker sauce, cut open, washed and dried, and cut off the middle spine. Rub salt, pepper and wine on both sides for more than 2 hours, then bake in the oven until both sides are golden and cooked, and then take them out. Coat both sides with cooking sauce and oil, and then bake until crisp: 65,438+0 tablespoons of chicken sauce and half a spoonful of quick sauce are evenly mixed to bake mackerel with cooking sauce. ……
5. [gourmet DIY] baked crucian carp in tin
Today, I cooked this mushroom grilled fish carefully. I made several cuts on both sides of the washed fish to make it delicious. Marinate fish with salt, cooking wine, ginger juice, garlic juice, white pepper and salad oil for 30 minutes to an hour. Put a piece of tin foil on the baking tray and code the soaked mushrooms. Brush the salted fish with water mixed with black bean sauce and honey, insert garlic slices into the fish (at the incision), put garlic and onion into the fish's stomach, and then sprinkle with chopped pepper. Tear another piece of tin foil to wrap the fish. Preheat the oven to 200 degrees, fire it up and down for 20-25 minutes, and then take it out. Open the tin foil, the aroma is fragrant! Do not eat meat.
6. [Gourmet DIY] Steamed fish head with chopped pepper
Ingredients: the first ingredient of bighead carp: chopped pepper, shredded ginger, cooking wine and chopped green onion. Practice: Wash the fish head, cut it open and put it on it to cook wine. Ginger shreds put a layer of chopped pepper on the fish head (this is my own drop). Because the chopped pepper is salty, no salt is added. Steam in a pot for ten minutes (when the water boils, put the fish head in and steam). After the fish head is steamed, it is ok if there is too much soda.
7. [Food DIY] The practice of steaming fish
Content:
1, grass carp with a net weight of 500g. 2. This is steamed raw material, and friends who like light can omit pepper powder and added wine or low-alcohol liquor. 3. Braised sauce raw material 14, braised sauce raw material 25. Prepared raw materials 6. Sprinkle salt and pepper evenly on the fish and marinate 1 hour. 7. It can remove the fishy smell when steaming. 8. After pickling, put it in a pot and steam for 8 minutes on medium heat [next page]. After 9 or 8 minutes, take it out of the pot and put it on the fish plate. Hehe, the aroma of 10 has come out. Add oil to the frying spoon until it burns. ...
8. [Food DIY] Spicy grilled fish in microwave oven
Ingredients: crucian carp, pickled pepper, leek, salt, monosodium glutamate, dried Chili noodles, cumin, cooking oil and onion. Practice: Chop pickled peppers and leeks, put them into the belly of crucian carp, and smear salt, monosodium glutamate, dried Chili noodles, cumin and cooking oil on both sides of crucian carp (cumin and cooking oil should be less, so it is best not to have too much oil flow on the plate). Put the roasted fish in the microwave oven and adjust the fire. The leeks in it are delicious, too! PS: The less oil, the more brittle it is, and the more oil, the softer it is. Match it according to your own taste! Delicious ~ ~ ...
9. [gourmet DIY] Chinese cabbage and yellow croaker soup
This recipe is called soup yellow croaker, which is one of the representatives of Ningbo cuisine. Ingredients: 1 yellow croaker, 1 50g old Chinese cabbage, 1 root bamboo shoots, 2 onions, 2 slices of ginger,1tablespoon chopped green onion. Accessories: 1 tbsp wine, 5 cups water, 1/2 teaspoons salt and pepper. Practice: 65438. Stir-fry shallots and ginger in 3 tbsp oil, take them out when they turn brown, then fry both sides of the fish in the remaining oil, then add (1) materials to boil, and then slowly cook over low heat. 2. Wash the old cabbage, chop it up and burn it in fish soup. Cook the bamboo shoots first, and then cut them into shreds. When the fish is cooked and the soup is fresh and thick, you can turn off the fire. ...
10. [Food DIY] New version of fish with Chinese sauerkraut
Prepare raw materials-one silver carp, 2.5 kg. I wanted to buy grass carp, but when I went to the vegetable market after work, the grass carp was sold out. Clean the fish, wash it, and remove the black film from the fish belly. Prepare raw materials-pickles, pickled peppers and pickled ginger. Slice pickles, chop pickled peppers and slice ginger. Prepare raw materials-garlic, slice. Prepare the raw material-onion. Onions are cut into long slices, and there are five or six slices of ginger. Processing raw materials-start slicing fish. Hehe, sharpen your knife and process the raw material-fish fillets. Cut the fish head in half, and code the sliced fish with three tablespoons of water starch, cooking wine, onion, ginger, egg white and salt for fifteen minutes. cook ...
1 1. [gourmet DIY] Fish-flavored bitter gourd
Ingredients: 2-3 bitter melons, 1 ginger, several dried red peppers and several cloves of garlic. Accessories: 2 tablespoons bean paste, 1 tablespoon sugar, 1 tablespoon starch with water, sauce sprinkling, vinegar, salt, chicken essence and sesame oil. Wash bitter gourd, cut in half, remove pulp and cut into filaments for later use. Slice ginger into filaments, pat garlic into minced garlic, soak dried Chili in hot water and cut into filaments, and add water to starch for later use. Blanch the shredded bitter gourd in a boiling water pot, pay attention to the fire, and then boil it. Take out the shredded bitter gourd, dry it and put it on a plate for later use to see what the color is. Heat the wok, put the oil and heat it to 50%. Add shredded ginger and stir-fry until fragrant, then add bean paste and stir-fry. Stir-fry shredded ginger and bean paste until ...
12. [Food DIY] Spicy small yellow croaker
Small yellow croaker only bought a small amount. How? The easiest way. Remove the head and tail of small yellow croaker, add ginger cooking wine and salt to marinate. Accessories: pickled pepper with garlic, millet pepper and ginger. Put oil in the pot, add pepper and dried pepper, and beat well after discoloration. Add the auxiliary materials prepared before, stir fry, pour in small yellow croaker, add a little water, stew and take out. It is really rare to watch the small yellow croaker faintly visible from zero distance. ……
13. [gourmet DIY] Braised carp
After the carp is packed, you must remember the cramp, which is the two white lines on the carp. When it's done, put it on a plate, wrap it in plastic wrap and refrigerate it in the refrigerator for 2 to 6 hours. (This will make the carp taste more delicious) Prepare the ingredients first! Ingredients: shredded ginger, garlic, salt, cooking wine, vinegar, sauce wine, Laoganma lobster sauce, coriander, chopped green onion and red pepper. When the ingredients are ready, it begins. First, open a big fire, put a proper amount of oil in the pot, and then fry the carp in the pot. The fire was very big, and smoke came out! Turn the fish over in about half a minute, hehe! Fish skin stuck to the pot, failed! It takes about half a minute to fry fish. ...
14. [Food DIY] Fish fillets in tomato sauce
Raw materials: grass carp 600g, onion 1 2, green pepper1each, pineapple slice100g, ginger slice10g. Seasoning: 4 tablespoons tomato sauce, 1 spoon white vinegar, 1 spoon soy sauce, 1/2 tablespoons white sugar, 1 spoon sesame oil, 1 spoon corn flour, 1 egg white, 1 spoon salt and 2 tablespoons. Dice onions and green peppers. Mix fish fillets with wine, egg white and corn flour. Put oil in a hot pan and stir it a little. Stir-fry until half cooked, add onion and green pepper. Then pour in ketchup. Fish fillets in tomato sauce are finished! ……
15. [gourmet DIY] home-cooked boiled fish
Content:
Preparation materials: one grass carp, cucumber and duck blood ingredients: one egg, onion, garlic, ginger, bell pepper and pepper seasoning: salt, monosodium glutamate fish slices, salt monosodium glutamate and an egg white. Accessories picture preparation materials: grass carp, cucumber and duck blood. Ingredients: one egg, onion, garlic, ginger, bell pepper, pepper seasoning: salt and monosodium glutamate have been cooked. These are the fish bones and fish heads that have just been left. Heat ginger in hot oil, then turn the fish bones in the pot. It changed the color of fish bones. Drain water and cook soup. After boiling, change to a small fire pot, hehe, if time is in a hurry, don't cook slowly and pour duck blood.
16. [Food DIY] Fried Fish
I cooked a fried fish last weekend, inspired by a Thai fried fish. However, the materials at hand are incomplete, so I have to make some changes. Fortunately, it tastes good. Practice: 1) Wash a trout and cut several knives on both sides to facilitate the taste. 3 shallots, cut diagonally. 2) Most of the shallots are put into the belly of the trout, and both sides are smeared with soy sauce and marinated for about twenty or thirty minutes. 3) Prepare dipping sauce: half a spoonful of Liubiju dry sauce+diluted with boiling water+half a spoonful of brown sugar+half a chopped pepper+Jiang Mo+a few drops of fish sauce. I mixed this sauce, and it turned out to be quite delicious. The sauce has a strong flavor.
17. [Food DIY] Braised tofu with fish offal
Content:
Picture 1 Prepare seasoning, ingredients and main ingredients, picture 2 cut ingredients and main ingredients, picture 3 blanched, picture 4 cooked, picture 5 put out of the pan and put on the plate, and picture 6 finally made. ...
18. [gourmet DIY] the method of fish fillet tofu
Content:
There is also a net fish bought in the supermarket in the refrigerator. Suddenly I remembered the dish of beef tofu pudding, so I made a fish fillet tofu pudding, which was not difficult to make and delicious. 1) Prepare the materials, look at the pictures and talk, so don't bother. 2) Cut the tofu into small pieces and put them in a bowl that can be heated by microwave oven. 3) Chop the onion, ginger and garlic, and break the dried red pepper in half. Slice the fish fillets with a blade and marinate them with cooking wine, starch, salt, soy sauce and sugar. 4) Heat the oil in the pan, add the red pepper, onion, ginger and minced garlic, pour the fish fillets and spread them out carefully with chopsticks. After changing color, add soy sauce, sugar, a little vinegar and some water. After boiling, thicken with water starch and sprinkle with a handful of onion slices ...
19. [gourmet DIY] Sichuan boiled fish hotpot
Bought a grass carp weighing 3 Jin. Slaughter and cleaning. Slice the fillets. Marinate the sliced fish fillets with salt, cooking wine and ginger rice 15 minutes. Ingredients: millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper. Put the pot on fire, add water, add fish head and tail, fish skin and onion and ginger cooking wine, and then add sliced fish fillets. When the water boils, the pot will be ready. At the same time, put millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper into a wok, stir-fry until fragrant, and then pour into a fish pot. Cooked fish fillet. Take a closer look. You can eat it. After eating the fish fillets, you can open fire and rinse all kinds of dishes suitable for hot pot. ……
20. [gourmet DIY] milky white crucian carp soup
1, materials: Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (crushed), shallots 1 root (chopped), oil, salt and chicken essence. 2. Put the oil into the pot, heat it, and then push it away with a shovel. 3. fry the crucian carp a little. 4. Fry until the fish changes color, and then add 1 bowl half water! A bowl is your bowl of fish soup. Add ginger and garlic. 5. Cover the lid, bring the fire to a boil, then turn to medium heat and simmer for 20 minutes. The soup turned white. If you have enough time, put 2 bowls of water, boil over high fire and stew for 2 hours. At that time, the fish will dissolve in the soup, which is more beautiful! 6. Add the right amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. fresh ...