Braised fish

1) Ingredients:

Fish, a little each of wine, onions, garlic, chili lard, and seasonings.

Method:

1. Wash the fish and cut into pieces;

2. Put it in a hot oil pan and fry until the fish skin turns yellow. When firm, remove the fish.

3. Add cooked lard, wine onion, garlic, chili and seasonings to the pot and stir-fry, then add the meat broth and bring to a boil, then add the fish. Then simmer over low heat for about ten minutes. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces with the marinade. Serve.

2) After the oil burns with blue smoke, add the ingredients and stir-fry until fragrant. The fire should not be too high. The main purpose is to stir-fry the aroma. When the onions and garlic turn yellow, you can take out the ingredients and set aside. Be careful not to fry the peppers black, otherwise they won’t look good.

Use the remaining oil to fry fish! The oil temperature is 6 minutes and it will be slightly brown on both sides. You can also fry it a little bit! !

Be careful when turning the fish. If it breaks, smash the pot. Then you can put a small bowl of water (there is no stock at home) and start cooking - there is a lot of heat and oil in restaurants, and people even use oil for cooking. If you are familiar with it, just use your own method as a family!

After the water boils, add the most important rice wine + soy sauce, which is a step to remove fishy, ??seasoning and dyeing! Add the previous ingredients and cook together. Add a little salt into the soup. You have to consider the amount, because the soy sauce is also salty. You will also need to add the sauce later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure even heating! Add a tablespoon of Pixian bean paste. This is my favorite. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged!

There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and monosodium glutamate, adjust the water starch at the bottom of a bowl, put it in the pot, bring it to a boil over high heat, stir evenly quickly, and when it becomes a little sticky, take it out of the pot!

The final step - pour the soup! The amount of juice is up to you, too little will be too dry, too much will be tasteless!

It is better to use low heat to fry fish. The fish fried over slow fire will be very crispy. If it is used for braised fish, apply an appropriate amount of fried powder when frying. If there is no fried powder, apply flour. Note that you need to mix the flour with water before applying it. Whether the fried fish is eaten directly or braised, the oil should not be too little, otherwise the bottom will be burnt. This has something to do with whether it is a "non-stick pan", but it has little to do with it. Whether the fried fish is to be eaten directly or braised before eating, it must be fried over low heat until the fish skin is golden brown before being put on a plate.

2. The reason why the prepared fish has a fishy smell, and the fish skin is fragrant and delicious, but the fish meat is not delicious and tasteless, the reasons are as follows:

The fish is frying Beforehand, be sure to apply salt and soak for about half to an hour to achieve the effect of removing the muddy smell.

If the fried fish is to be braised, apply salt in the same way, and add an appropriate amount of soy sauce, cooking wine and other condiments you like, and then apply fried powder or flour.

3. The procedure for braised fish is usually as follows:

A. After killing the fish, apply salt, condiments, fried powder and soak for about half to an hour;

B. Heat the oil in the pan, put the fish in the hot oil, fry the fish alternately over slow or medium heat until the fish is golden brown, put it on a plate and set aside.

C. Heat oil in a pan, sauté scallions, garlic slices or minced garlic, ginger slices, etc., add an appropriate amount of water, and add your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about ten minutes. Usually, the longer it is simmered, the more flavors of various condiments will enter, but it cannot be simmered endlessly. Enough is enough.

D. After the fish is cooked, add your favorite decorations such as green onions and coriander to not only increase the fragrance but also achieve the purpose of decoration.

The raw materials used to make braised fish must be cleaned first. Needless to say, prepare all the onions and ginger. After cleaning the fish, find a deep plate and put the fish in it, followed by soy sauce and a little more to make the fish taste better. Don’t forget to put the cooking wine. , this kind of meat will have a fishy smell or something. After a while, you can start adding oil to the pot. The oil should be heated a little. Because it needs to be fried, don’t use too little oil. Sprinkle a little salt evenly in the pot, so that it will not be easy to fry the fish later. The skin is peeling off. 4vo$s

When the oil is warm enough, you can carefully put the fish in and fry it without adding soy sauce. Note that the head and tail should also be fried. After a while, you can turn it over carefully to see if the fish skin has fallen off better? When both sides are about the same, you can start pouring the soy sauce in. Just pour it over the fish, and then put the chopped green onions in (the fish will let the aroma penetrate into it) (if it is grilled crucian carp with green onions, just You need a lot of green onions), and then sugar. Just remember to put it evenly on the fish body. Add some water and cover the pot. After a while, you can open it to taste the sugar juice and make adjustments. Cover again and simmer until the sugar juice is almost a little thick. Turn off the heat, add some MSG, chicken essence or something, and you can put it in the pot.

7

---OK the fragrant braised fish, try it...haha;:

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Various ways to prepare braised eggplant

1.

Ingredients:

Two eggplants, 100 grams of minced pork

Ingredients:

Onion segments, peanut oil, salt, soy sauce, chicken essence, cornstarch

Method:

1. Wash the eggplant Cut into hob shapes.

2. Marinate the minced pork with soy sauce and cornstarch for a few minutes, then put it in the pot and stir-fry briefly.

3. Heat the oil in a pan and sauté the green onion until fragrant, then add the eggplant and stir-fry continuously, sprinkle with some salt until the eggplant becomes soft.

4. Add the fried minced pork and stir-fry again. Add chicken essence and serve.

2.

Ingredients:

500 grams of eggplant, 50 grams of meat filling, 2 cloves of garlic, 2 slices of ginger, 1 green onion and 1 red pepper each< /p>

Seasoning:

Ingredients A: 1 tablespoon bean paste

Ingredients B: half a teaspoon each of salt and sugar, 1 teaspoon soy sauce

< p>Ingredients C: half a spoonful of sesame oil

Instructions:

1. Wash all ingredients except the meat filling; remove the head and tail of the eggplant and cut into 3 cm long sections; ginger and garlic Peel and mince; cut green onion into flowers; cut red pepper into thin slices.

2. Pour 1 cup of oil into the pot and heat it up, add the eggplant and fry until soft, then take it out.

3. Leave 1 tablespoon of oil in the pot and heat it up. Add ingredient A, ginger, garlic and green onions and stir-fry until fragrant. Add the meat filling and stir-fry until cooked. Add ingredient B and eggplant and stir-fry evenly before serving. Add red pepper flakes, top with ingredient C and serve.

Secret:

Eggplant itself is bland and tasteless, and can easily absorb the flavor of sauce and spices. You can fry it briefly before cooking to prevent it from turning yellow.

3.

Ingredients:

750g eggplant, 50g meat slices, 50g onion, ginger and garlic, soy sauce, salt, sugar, appropriate amount of chicken powder, water Moderate amount of starch.

Method:

1. Cut the eggplant into hob pieces, mince the onion, ginger and garlic and set aside.

2. Heat up the oil pan, put half of the oil in the pan, when the oil is 80% to 90% hot, add the haha ??eggplant, fry until the eggplant turns from hard to soft, take it out, drain the oil and wait use.

3. In another pot, put three tablespoons of oil in the pot. After the oil is hot, sauté the onion, ginger and garlic, then stir-fry the meat slices until loose. Add soy sauce, add a small amount of water and chicken powder, and add Bring eggplant, salt, and sugar to a boil over high heat, then simmer over low heat until the eggplant is fragrant, and finally thicken with starch.

IV.

Ingredients:

2 long eggplants, 100 grams of pork belly, 1 pepper, 5 cloves of garlic, appropriate amount of oil

Seasoning:

2 spoons of soy sauce, 1 spoon of sugar, 2 spoons of wine

Method:

1. Cut the eggplant vertically into 4 strips, then cut it crosswise Cut the pork belly into sections and cut into shreds.

2. Slice the peppers and smash the garlic.

3. Heat the oil, put the eggplant into the pot and fry it immediately.

4. Put two spoons of oil in the pot, first sauté the chili pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning , take out of the pot and serve on a plate.

5.

Ingredients:

Eggplant, coriander, garlic cloves

Seasoning:

Soy sauce, sugar, Salt, water, oil

Method:

1. Peel the eggplant first and cut it into pieces with a hob. Place in a large bowl, sprinkle a layer of salt evenly, and stir while spreading. Then set aside.

2. At this time, you can peel the garlic and wash the coriander. Cut the garlic cloves into minced garlic and put it in a bowl, add a little soy sauce. Add a little sugar and water to make a bowl. Chop the coriander into fine pieces (if you are a skilled worker, you can watch Huizi TV with the approval of the LD. Because the eggplant will still be submerged for a while). After about 30 minutes, the exertion of strength should begin.

3. Grab the eggplant in the big bowl and squeeze it as hard as possible to drain the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplants into balls into the pot. Fry until the eggplant changes color and resembles the soup stock just prepared according to the secret recipe. After boiling, turn down the heat and remember to stir. Otherwise, Eggplant Kuai must look like Bao Gong on one side and Cao Cao on the other. When the soup is almost ready, turn off the heat until the coriander powder is added, turn the pot a few times, and put it on a plate.

Comments:

This dish is not difficult to make. The key is to get the right proportions of seasonings. Otherwise it's either too salty or too sweet. It is recommended to taste the seasoning before adding it to the pot. Because there is no raw meat in the seasoning. So no problem. The reason why I pickled them with salt and then held them tightly was not because I had a grudge against eggplants in my previous life. It's because the water in eggplant is tightly locked inside the cells, and there's a lot of it. It would be a waste of fuel if you don't do it. Just use more oil than other dishes.

6.

Ingredients:

One pound of eggplant, a little green onion, red pepper and Sichuan pepper. Light soy sauce, salt, sugar.

Method:

(1) Cut the washed eggplant into two parts, then cut it diagonally four times, cutting only half with each knife, and cut it into pieces with the fourth knife. Buddha's hand shape

(2) Put the sliced ??eggplant into the oil pan until cooked, press to remove the oil, and remove from the pan for later use.

(3) Explode the Sichuan peppercorns with sesame oil, remove the Sichuan peppercorns and leave the Sichuan peppercorn oil, add green onions and red peppers and stir-fry evenly, add seasonings and cook evenly.

(4) Pour the eggplant into the above ingredients and soak for more than half an hour before eating.

7.

Ingredients:

500 grams of tender eggplant

Seasoning:

70 grams of cooking oil, soy sauce 5 grams, 5 grams of sugar, 3 grams of refined salt, 3 grams of garlic, 2 grams of MSG, 5 grams of sesame oil, a little each of onion and ginger.

Method:

1. Wash the eggplants, cut off the stems, tear them into pieces with your hands, and then soak them in salt water; pat the garlic and cut it into granules; green onions, Cut the ginger into pieces and set aside for later use.

2. Heat the wok over medium heat, pour in the cooking oil and cook until it is six-cooked. Add the garlic, green onion and ginger and stir-fry until the aroma comes out. Then add the eggplant and stir-fry until soft and cooked. , then add soy sauce, white sugar and refined salt, stir-fry until the eggplant is soft and cooked, add MSG and sesame oil, stir-fry over high heat until the sauce is thick, then remove from the pot and serve on a plate.

Features:

This dish is Shanghai style. The red sauce is thick in color, rich in garlic aroma, glutinous and tasty, salty and delicious. Braised eggplant must be cooked in heavy oil to ensure that it is moist and flavorful; the torn eggplant pieces are soaked in salt water to prevent the eggplant meat from oxidizing and causing dark brown substances to leak out, which has a bitter taste and affects the quality of the finished dish; Be sure to add garlic cloves when cooking eggplant. Because eggplant is cold in nature, adding warm garlic will not only taste delicious, but also be beneficial to health.

8.

Ingredients:

2 eggplants, a few small pieces of pork, 5 mushrooms, braised sauce, dark soy sauce and polysaccharide

< p>Method:

1. Cut the eggplant into 4 strips vertically, and cut each strip into small pieces.

2. Cut the pork into shreds and marinate with light soy sauce, dark soy sauce, sugar, cornstarch and sesame oil. Soak the mushrooms until soft and cut into shreds.

3. Fry the eggplant until brown (a), then pick it up and place it in a pot to separate from the oil (b).

4. Sauté shredded mushrooms and pork with a little oil until fragrant.

5. Add the braised sauce, eggplant and green onions and stir-fry until the sauce begins to thicken.

6. Wait for the eggplant to taste and taste it.

7. The braised sauce is thick enough to stick to the eggplant, then serve it on the plate.

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Fish-flavored eggplant

Ingredients: 250 grams of eggplant, Pixian Douban 50 grams

Operation: Peel the eggplant, cut into pieces and deep-fry until soft; add oil in a separate pot and stir-fry bean paste, stir-fry until fragrant, add onion, ginger, garlic, sugar, and soy sauce , vinegar, clear soup, add fried eggplant, drain the juice, and thicken it with water starch

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Ingredients:

Eggplant, 4 green onions, Sichuan spicy bean paste, sweet chili sauce, salt, not refined, a head of garlic, ginger (amount slightly less than garlic), minced pork, water starch

Method:

p>

1. Cut the eggplant in half from top to bottom, and then use a knife to cut the surface of the eggplant into fish scales. Be careful not to cut off the eggplant. First, cut thin slits on the surface of the eggplant in one direction. Then change the direction and cut it again, so that the surface of the eggplant becomes fish scale shape. Divide the modified half of the eggplant into four.

2. Heat oil in the pot and wait until the oil temperature reaches 60% When the time comes, fry the eggplant until soft and set aside for later use (be careful not to make it too soft, otherwise it will rot when fried). Cut the garlic and ginger into fine pieces, and cut the green onion into flowers

3. Eggplant It is very oil-absorbing, so when frying, you only need to put little or even no oil in the pot, and then pour the oil that seeps out from the eggplant into the pot. When the pot is 50% hot, add Sichuan Stir-fry the spicy bean paste. When the oil turns red and the water in the bean paste is almost dry, add chopped garlic and minced ginger. When the aroma comes out, add minced pork. When it is cooked, add sweet chili sauce and stir-fry. After frying, add the fried eggplant and salt, stir well and add a little water. Heat over high heat until the water is almost dry, then add MSG, then water starch to thicken, finally add chopped green onion, remove from the pot and serve.

< p>Experience: The fish flavor is mainly a combination of the flavors of pickled chili peppers, bean paste and chopped green onion. Since it is difficult to get pickled chili peppers abroad, I use sweet chili sauce with a similar flavor (main ingredients: chili peppers, vinegar, sugar) ) instead. When pouring the sweet chili sauce, you can taste it while pouring to avoid adding too little and the fish flavor will not come out, or adding too much and it will be too sweet. Green onions play the finishing touch in fish-flavored dishes, so the amount should not be less. , especially the green onions.

After the two processes of frying and burning, the eggplant has become very fragile, so you don’t need to use too much force when stir-frying