Fish Recipes Daquan practice
Fish Recipes Daquan practice, food is what we all like, we all know that the types of food is very much, and according to different regions, the same food has different practices and flavors, the following compiled fish recipes Daquan practice.
1, squirrel guppies
Ingredients: 200 grams of guppies; 2 grams of wine; pine nuts 10 grams; a little pepper; tomato sauce 10 grams; 500 grams of vegetable oil; 40 grams of wet starch (50 grams of actual consumption); salt moderate; 15 grams of vinegar.
Methods:
1. Remove the scales, gills, fins and internal organs of the guppy, remove the head of the skin, wash, chop off the head of the fish, spread out and pat flat. Use a knife to cut off the back of the fish bones (do not cut through the belly of the fish), leaving about 1 rain spine at the tail. After removing the bones of the guppy, spread it out skin-side down, and cut it into a flower knife with a slanting knife, the depth of the knife reaches 4/5 of the meat, don't cut through the skin of the fish, make an opening at the tail, and pull the tail out of the knife.
2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.
3. frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan, frying until it is golden brown and fish out, there will be a flower knife side facing up on the fish plate, loaded with the head of the fish.
4. Put the pine nuts in the frying pan, and then remove them from the frying pan when they are cooked, and put them in a small bowl.
5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkled with pine nuts can be.
2, old morning flavor steamed fish
Ingredients: 1 perch, 100 grams of pork, soy sauce, ginger, garlic, oyster sauce, sesame oil, black beans, rice wine, sugar, small onions, red bell peppers
Practice:
1, shredded pork into a bowl, mix in rice wine and stir well, and then add black beans, minced green onion, minced ginger, minced garlic, soy sauce, sugar, oyster sauce and mix well.
2, the fish from the dorsal fin with a knife cut to the fish keel.
3, add water to the pot, boil boil fish, under the pot to soak a little can be fished out, remove the fishy flavor.
4, put green onions and ginger in the plate, put the fish body incision face down on the plate, the marinated shredded meat dripping to the top of the fish.
5, add water to the pot, water boiling, put the fish on the steaming rack, need about 15 minutes to steam, remove and sprinkle some green onions, red pepper, burn a small spoon of hot oil, pouring can be.
3, sweet and sour scallops
Ingredients: fresh scallops, green onions, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, salt, cornstarch
Practice:
1, scallops choose to wash clean, chopped into a 10-centimeter section, marinate in salt for about 10 minutes.
2, take a clean small bowl, pour in appropriate amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, according to preference pour in appropriate amount of vinegar, appropriate amount of refined salt and stir well.
3. Dip the scallops into the dry starch.
4, add oil to the pot, when the oil is hot, code into the scallop section of small fire frying, frying a good side gently turned over the scallop section, frying the other side to yellow, the scallop section to one side, put the green onion, ginger, star anise frying incense.
5, pour in the sweet and sour sauce to not over the scallops as well, simmer for 10 minutes.
4, red beans stewed carp
Ingredients: carp 1, soaked red beans 150 grams, oil, ginger 5 slices, garlic slices, scallion knots 1, starch, vinegar, soy sauce, salt, cooking wine, scallion
Practice:
1, will be handled by the carp repeatedly rinsed, washed clean! blood, pat a little dry starch on the body.
2, the pan into the appropriate amount of oil, heat, the fish put in, small fire slowly fry, do not use a spatula to turn the fish, you can slightly shake the pan, fry until one side of the stereotypes, use a spatula to turn the fish, and then fry the other side, fry until both sides of the golden brown, put onion, ginger and garlic stir fry.
3, along the edge of the pot, sprinkle a little vinegar, add water to submerge the fish, soaked red small beans poured into the pot, change to high heat.
4, put a little soy sauce, the pot boiled, use a spoon to skim off the froth, and then add the right amount of cooking wine, stew 20 ~ 30 minutes over low heat, add salt to taste, sprinkle a little chopped green onion, you can get out of the pot.
5, green onion roasted yellow croaker
Ingredients: yellow croaker, green onion, ginger, salt, soy sauce, cooking wine, vinegar
Practice:
1, yellow croaker processed clean, hit the cutter, evenly sprinkled with a little salt pickle for half an hour.
2, chopped scallions and sliced, ginger sliced.
3, hot frying pan, put the marinated yellow croaker, fry on both sides until golden, put ginger slices and scallions, pour in soy sauce, cooking wine and vinegar and a small cup of water.
4, slow simmering, until the water is almost dry until the pot to plate, sprinkle small scallions and red pepper decoration can be.
6, double pepper fish head
Ingredients: fish head 1, chopped peppers 1 spoons, millet pepper 1 spoons, ginger, scallions, salt, black pepper, chicken essence
Practice:
1, fish head cleaned, marinated in salt and pepper cooking oil chicken essence for 10 minutes; onion, ginger and garlic chopped and two kinds of chili, respectively. Mixed.
2, fish head spread on the two kinds of chili, marinade fish head juice do not, boiling water on the pot to steam for 8 minutes, simmer for 3-5 minutes.
3, the pot of oil, hot, to the smoke, end down to cool three seconds, pour on the fish head can be.
7, pickled fish
Ingredients: Grass carp 1, pickled cabbage 1 small handful, egg white, wild peppercorns, oil, salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic, cooking wine, cornstarch, 2 grams of sugar, cilantro, pepper, chopped pepper
Method:
1, the fish head fish bones chopped pieces, fish The body of the meat is cut diagonally into fish slices, respectively, add salt, cooking wine, starch and a little egg white and marinate for about 10 minutes.
2, sauerkraut washed and hand squeezed dry water, cut into pieces; ginger and garlic, pickled wild peppers, millet pepper minced.
3, hot pan on the oil is hot, under the chopped ginger and garlic, pickled wild peppers, millet pepper diced fried incense, pour into the sauerkraut stir-fry after pouring into the amount of boiling water boiled over high heat.
4, the fish head fish bones into the boil again, turn to medium-low heat, add salt, sugar, pepper seasoning, add 2 spoons of pepper water and then cook for about 15 minutes.
5, the marinated fish into the soup, a little solidified with chopsticks scattered, such as fish slices cooked to brown, add chicken essence to enhance the flavor of sheng out, pour a little hot oil, sprinkle parsley can be.
8, garlic beer roasted fish
Ingredients: Grass carp 500g, 1 head of garlic, beer 250ml, 1 tablespoon of cooking wine, a little onion and ginger, salt 1 tsp, pepper 1/2 tsp, sugar 1/2 tsp dark soy sauce 1/2 tsp
Method:
1, the fish block Clean and marinate with salt, cooking wine, pepper, onion and ginger for 10 minutes; wash and peel the garlic.
2, marinated fish pieces of surface patted with a layer of flour.
3, hot oil in the pan, under the fish pieces fried until browned on both sides.
4, the remaining oil in the pan under the garlic grains fried incense, pour into the fish, beer, soy sauce, sugar, high heat boil in low heat simmer until the soup thick, turn the fire juice can be.
9, crispy fried small yellowtail
Ingredients: small yellowtail, pepper, salt, white pepper, cooking wine, beer, flour, corn starch
Practice:
1, small yellowtail gills and viscera, clean and drain, add pepper, salt, white pepper, cooking wine, mixing well pickle 20 minutes to be used.
2, in the ratio of flour to cornstarch 2:1, pour beer, stir the batter until no particles.
3, the marinated yellowtail evenly coated with batter.
4, put the fish into the pan and fry until both sides are browned and out, and then fry again on high heat until golden brown and out.
10, mouth watering fish
Ingredients: a chub fish, two tablespoons of cornstarch, fried peanut kernels about half a taels, two tablespoons of cooked white sesame seeds, a small piece of ginger, a piece of garlic, five green onions, two tablespoons of black bean sauce, three tablespoons of cooking wine, two tablespoons of soy sauce, vinegar a tablespoon, a spoonful of sugar, one tablespoon of red chili pepper, two pepper oil, salt, monosodium glutamate. tbsp, salt and monosodium glutamate to taste, one tbsp sesame oil.
Directions:
1, wash the fish sliced into pieces, with salt, cooking wine, marinate for a few minutes, and then add water starch and mix well to taste, deep-fried peanut kernels chopped into pieces, minced black beans, green onions, garlic, ginger minced.
2, the pot of oil burned to 60% hot, pour into the tempeh, ginger, garlic stir fry flavor.
3, in a large bowl of salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and edamame, red oil chili, pepper oil, sesame oil, fried peanuts, stirring evenly blended into the sauce.
4, the pot on the fire put the oil burned to 40% hot, into the fish slices slippery fried.
5, fish out and drain the oil into a bowl.
6, dripping sauce, and then sprinkle cooked sesame seeds, chopped green onions into.
7, mix well.
11, fried fish
Ingredients: African carp, green garlic, ginger, garlic. Clean the fish, add garlic two in the belly of the fish, (garlic to shoot open).
Practice:
旺火油锅, add a little ginger, garlic. Copy the aroma and put the cleaned and organized fish into the pot. Pay attention to the oil is not too little, fish in the pot after the fire must be strong. Explode until the fish skin golden brown, this time there is a fragrance wafting out.
At this point, the fish with a side of the pot, you can see the bottom of the pot and a little oil, will be cleaned and cut the stems of green garlic poured into the pot to stir-fry a few times, and then will be the fish and green garlic aside together, add salt, monosodium glutamate, patted a few garlic, add a bit of soy sauce stir-fry a few times and add water to cook Tingtun (pay attention not to add too much water, the fire does not have to be too strong). Wait until the soup thickens, add a little green garlic tail. In the light stir fry on the pot.
12, the sea steamed fish
Raw materials: fresh fish, 1, 25 grams of ginger 25 grams of mushrooms 25 grams of wine 15 grams of sugar, salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil, a little pepper.
Practice:
① the fish scrape scales to remove gills, internal service wash;
② the fish into the field plate put onions, ginger, mushrooms, bamboo shoots, ham slices, and then add the yellow wine, sugar, refined salt, monosodium glutamate, pepper, together with mixing and placed on the guppy on the cage on the high flame steam for about 15 minutes, out of the cage, drizzled with sesame oil can be
13, Snowfish practice
The first practice:
Snowfish peeled and cut into small pieces, with salt, white pepper, lemon mix. Brush the fish with butter and bake in the oven at 180 degrees Celsius for 20 minutes, remove from the oven and bake on an open flame until golden brown on top.
Characteristics: snowfish is a deep-sea fish, high nutritional value, and tender, no thorns, butter fresh flavor.
The second practice:
1, from the supermarket to buy a large piece of silver snowfish, wash and spare.
2. Peel and de-thorn the fish pieces and cut them into large one-inch square pieces. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes to let the fish fully flavored, you can fry.
3, I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. When you eat it, you can also dip it in pretzel salt or other condiments you like.
Give it a try, and you'll be sure to let out a quick sigh of pleasure when the fish hits your mouth too!
The third way:
1, raw materials: silver snow fish meat, yam, green and red peppers, green onions, ginger slices;
2, seasoning: Lee Kum Kee Chicken Powder, cooking wine, salad oil, refined salt, broth, cornstarch;
Directions:
1, peel the skin of the yam and cut it into small grains, the snow fish cut into small grains, green and red peppers cut into grains.
2, the pot of oil heating, the next onion, ginger fried incense, and then into the snow fish, yam, green, red pepper, seasonings with fried until cooked, thickening can be out of the pot;
3, features: white color, light and refreshing, have to supplement the spleen and stomach, the benefits of the lungs and kidneys.
14, sweet and sour fish
Practice:
1, open the knife of the fish with wine and household seasoning (salt, monosodium glutamate, pepper) seasoning, and then wash the water rinsed clean, the fish is still to maintain the flavor, the water will be drained, and then put into a frying pan fried, until crisp.
2, the amount of oil is relatively large, otherwise the fish is easy to fry apart. Then use ketchup and white vinegar, sugar with a small amount of salt, thickening sauce, pour on the fried fish.
3, a fragrant, red sweet and sour fish can be on the table. Sweet and sour fish flavor is characterized by sweet and sour, light fish flavor, thick thickening juice flavor, no longer have the original taste of fish.
Note: fish varieties available carp, grass carp, blackfish, etc..
Sweet and sour fish is very concerned about knife skills, the family to do sweet and sour fish only need to hit the deep knife, more open a few cuts can be, do not have to pay too much attention to knife work.
15, braised fish
Practice:
1, the slaughter of clean fish to play flower knife.
2, braised fish knife method is cut vertically, the fish is in the shape of a block. First fry in a frying pan, the oil in moderation does not have to be too much.
3, and then to the pot to the soup (chicken bone broth or pork rib soup) seasoning, and then into the soy sauce.
4, and so the pot of water temperature rises, add a small amount of vinegar (vinegar is very important, essential. Not only play a role in softening the role of fish bones, but also the effect of deodorization).
5, burning time is generally about five minutes. After burning, the pot of soup has been concentrated only part of the juice, the color is deep red, because there is a stew process, so the braised fish is more flavorful, strong taste.
Note: generally available to braised fish varieties are more, such as carp, grass carp, crucian carp, tilapia, etc. can be.
The taste of braised fish is characterized by tender and soft, strong flavor, suitable for any crowd.
Fish Recipes Book Practice 2
1, each fish corresponding to the practice
(1) barbecue
more fat fish suitable for grilled, such as eel, swordfish, etc., so that you can produce a unique aroma and flavor. Before baking, can be placed in a ventilated place to make the skin of the fish air dry, so that then baked will be easier. When grilling fish, pay attention to the heat and try not to burn it. Squeeze a little lemon juice over the fish for a better flavor.
(2) braised
Most of the fish can be braised, it is suitable for fishy relatively heavy fish, but also suitable for very light fish, the former by braising to cover the fishy flavor, and the latter according to the appetite of the eaters cooking. In addition, slightly less fresh fish may also be selected for braising. However, carp, chub, chub, grass carp, and scallops have a better flavor when braised.
(3) slow stew
Eel, blackfish, crucian carp, cod, etc. itself is more flavorful, meat is relatively firm, so it is suitable for stewing. Loach may be with parasites, stewed will be safer to eat. Fish stew, you can add a few blocks of tofu, not only flavorful, the two ` amino acids and complementary role, and the fish in the vitamin D can promote the absorption of calcium in the tofu.
(4) soup
Fish soup has to be fresh and beautiful for the expensive, and used to do the soup fish to the yellow croaker, Mandarin fish, crucian carp taste best. Mandarin fish and crucian carp are freshwater fish, tender meat, fine, high nutritional value, high rate of soup, especially suitable for patients, the elderly and maternal consumption. It is best to fry crucian carp in oil before making soup, otherwise the skin is easy to break. In addition, you can also add some white radish flavor.
(5) steamed
High-end fish is best suited for steaming, such as Mandarin fish, anchovies, perch, etc., this type of fish itself has a unique fresh flavor, the meat is also relatively tender, steaming can maintain the original flavor of the fish. Fire is the key to good steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot.
(6) frying
A lot of fish cooking pretreatment will be used to fry, such as braising, making soup. Before frying the fish, you can first use salt in the fish on a thin layer, small fish marinated for 5 minutes, large fish marinated for about 10 minutes, so then go to fry will not break the skin. In addition, after the pan is hot, rub the bottom of the pan with ginger, wait for the oil to heat up and then put the fish, but also to prevent frying fish when the skin is broken or off.
(7) Raw food
The best way to eat raw food is seawater fish, because it has fewer parasites. However, not any saltwater fish can be eaten raw, it is best to choose tuna, snapper, salmon, etc., which is characterized by color, aroma and taste. Eating can be dipped in wasabi, soy sauce. Need to remind is that raw food must ensure that the fish is fresh and safe.
2, do fish tips
Steaming fish with boiling water. Steam fish first pot of water boiling, and then steamed fish, do not steam with cold water. Because the fish in the sudden encounter with high temperature, the external tissue coagulation, can lock the internal fresh juice. Steam before the best in the fish body sprinkle some chicken oil or lard, can make the fish more tender. You can also seal the plastic wrap to prevent the freshness of the fish from running off or drip the steamer water to dilute the flavor of the fish.
Deodorization late put ginger. Burning fish, some people like to put ginger and fish with the pot, that can remove fishy. In fact, not, too early to put ginger will make the fish body leaching protein impede the deodorization effect of ginger. You can first cook the fish in the pot for a while, to be protein coagulation and then put ginger; can also be in the burst pot when cooking a small amount of vinegar and wine, to play the role of deodorant to solve the role of greasy aroma. If you still think there is a fishy flavor, sprinkle a little garlic before leaving the pot, the effect is very good, especially cooking long frozen fish.
Frying fish anti-sticky pan. You can put oil in the hot pan and then sprinkle some salt, you can also net the pan with ginger to wipe the pan again. You can also burn the pan a little hot, a little higher oil temperature, and then put the fish, the fish encountered high oil temperature skin will immediately harden, will not stick to the pan, and then change to a small fire to fry the fish through.
The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Before doing the braised fish, first in the pot to fry the fish through or fried through, the amount of oil to be large, the oil temperature should be high. Burning fish soup should not be too much, generally to the extent that the water did not exceed the fish. Do not turn the fish, burning process, with a spoon will be soup constantly pouring on the fish, so that even if the fish meat into the flavor, but also to maintain the original shape of the fish.
Frozen fish put milk burning. Cooking long time in the refrigerator fish, can be appropriate to put some fresh milk in the soup to increase the fish fresh flavor. Fish out of the freezer, the best natural freezing, can also be placed in a container with a little salt thawing, the purpose is to freeze the protein in the meat of the fish in the salt will slowly coagulate, to prevent the loss of liquid, and the loss of nutrients.
3, fish how to go fishy
1 after the fish belly with warm water to the fish more than two times. But must remember is warm water never use hot water.
2 the fish soaked in a basin, and then into the water into the peppercorns, spices, ginger. You can choose to pour a little vinegar or cooking wine to eliminate the fishy flavor.
3 the head of the fish with a knife cut down from the cross-section of the meat can be seen similar to a rope head, you can pull out the line with your hands, so you can reduce the fishy flavor.
4 wash the fish, be sure to wash the fish viscera, will remove a lot of fishy flavor.
7 Red wine deodorization method: first cut open the fish, marinate it in red wine, the tannin and aroma in the wine can remove the fishy smell.
8 orange peel deodorization: put a little orange peel when burning fish, can be deodorized.
9 milk deodorization method: stewed fish, put milk in the pot, so not only can deodorization, but also can make the fish become soft and delicious. Fried fish, now the fish into the milk soak for a few moments, you can go fishy, and increase the fresh flavor.
Sweet and sour fish practice
1, the main ingredients Ingredients: grass carp, eggs
2, auxiliary ingredients Auxiliary ingredients: red peppers, green onions, ginger, garlic, washed and ready to use.
3, dealing with fish Wash and scale the fish, then cut the fish on both sides with a knife into a tile-like spare.
4, fish salt to fishy flavor will be cut fish, upside down and then sprinkle some salt to remove the fish fishy flavor.
5, fish seasoning on the fish smeared with cooking wine, put onions and ginger shelling out of the water poured on the fish, put the scallions.
6, wrapped fish to taste Add water, starch, eggs, baking soda in the pan and then make a paste, put the fish into the basin wrapped in paste and standby.
7, deep frying the fish Open the high heat of the oil to 6 hot, and then open the low heat will be wrapped in flour fish into the pan and fry until golden brown fish out of the spare.
8, make the seasoning Add salad oil and garlic in the pan and stir fry the aroma.
9, tomato sauce seasoning After the garlic is fragrant, add tomato sauce, salt, sugar, white vinegar in the pot and mix well.
10, the fish on the sauce to make a good seasoning from the pot out of the fish sprinkled on what good.
11, shredded green onions Best to break the green onions and then, cross knife cut into green onions, the finer the better.
12, sprinkle shredded green onions out of the pot Finally, cut the shredded green onions sprinkled on the fish can be served.
How to Make Tomato Fish
The required materials are grass carp, tomato, tomato paste, pepper, salt, yellow wine, ginger, garlic, onion, sugar, etc.; wash and cut the grass carp into pieces, add shredded ginger, pepper and yellow wine and mix well, dice the tomato; add a little cooking oil in the pan, fry the fish until set, and then add the amount of boiled water;< /p>
When the water is ready to be used, add the water to the pan. /p>
Wait for the water to boil and then stew for 3 minutes; in another pot will be onion, garlic and ginger together stir fry for a few moments, add the diced tomatoes, when the tomatoes become soft, add the right amount of salt, sugar and pepper, and stew together with the tomato sauce to thicken, add the right amount of tomato paste, so that the color is more vibrant, better taste, together with the stew for 1-2 minutes; stew all the tomatoes poured into the fish, stewed over high heat for 5 minutes to be made successfully.