Braised fish home practices illustrated
Braised fish home practices illustrated, fish this kind of thing mom and dad always told us need to eat more, fish is not only delicious, but also very high nutritional value. Its protein content is two times that of pork, and belongs to the high-quality protein, the human body has a high rate of absorption. The following look at the braised fish home practice illustrations.
Braised fish home practices illustrated 1
Ingredients: fish, ginger, red chili, green chili.
Practice steps:
Step 1, fish pieces of a few, the general grass carp can be, tender meat. Wash, in order to put into the pot, oil one-sided frying.
Step 2, you can big fire, see firmly not paste, appear after the golden turn, in turn, continue to fry. (If the fire mastery is not good, you can use medium heat)
Step 3, both sides of the frying almost, put the red pepper and green chili. (Keep shaking the pan during frying to avoid sticking)
Step 4, add wine to deodorize, add soy sauce, and salt.
Step 5, add water, not more than the fish pieces, open high heat to boil, and then turn down the heat, slightly simmer for 10 minutes, taste.
Step 6, during the period to pay attention to, the pot of water there is no, until the soup is not much, turn on the fire to collect a little, start the pot.
Tips:
1, fish cut to about the same size, so that the fish will be flavorful, and fish without fish roe (some people do not like to eat fish roe);
2, do not keep turning the middle of the fish is easy to loose;
3, according to personal taste, you can also add edamame or pickled peppers.
Braised fish home practice illustrations 2
Wuchang fish 1, ginger moderate, garlic moderate, 15 grams of bean paste, 5 grams of soy sauce, 10 grams of vinegar, 5 grams of chicken broth, 5 grams of sugar, 20 grams of water starch
Cooking Steps:
1, Wuchang fish into the pan frying to both sides of the yellow
2, the pan frying ginger, garlic and bean paste
3, pour the appropriate amount of water into the Wuchang fish to cook for 8 minutes out
4, stay soup pour soy sauce white sugar vinegar chicken essence
5, water starch thickening high-flame sauce
6, dripping in the fish
Cooking Tips：
1, Wuchang fish can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases.
2. Wuchang fish has the ability to replenish deficiency, benefit essence, moisturize the lungs and tonify the kidneys, and is used for lung and kidney yin deficiency. Suitable for long illness and body weakness or deficiency of the tonic. It is suitable for people who are anemic, weak, malnourished, and do not want to eat.
3, Wuchang fish have to regulate the spleen and stomach. Effectively, it has the effect of appetizing and strengthening the spleen and increasing appetite. At the same time, it is also conducive to the body's absorption of nutrients.
4, prevention of arteriosclerosis Wuchang fish contains high protein, low cholesterol, regular consumption can prevent anemia, hypoglycemia, hypertension and arteriosclerosis and other diseases.
5, bream has a high nutritional value, it is rich in high-quality protein, unsaturated fatty acids, vitamin D and other substances, high nutritional value. In addition, bream also contains a large amount of phosphorus and niacin, which can play a role in tonifying the brain and softening blood vessels.
braised fish home practice illustrations 3Ingredients to prepare: a carp, cooked chicken about half a taels, half a taels of fresh mushrooms, half a taels of bamboo shoots, half a taels of green onions, a small piece of ginger, two cloves of garlic. Two tablespoons of soy sauce. One tbsp cornstarch, one tbsp cooking wine, one tbsp sesame oil, salt and chicken essence to taste.
Cooking Methods
1, will be sorted out the fish cramp after the fish on both sides of the body at equal distances from each of the five, six cuts, rubbed with salt and cooking wine flavor for more than half an hour.
2, the pot of oil to seventy percent of the heat, under the fish frying was light yellow fish out to be used.
3, the pot to stay about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.
4, then pour into the chicken, bamboo shoots, mushroom slices to medium heat fried half a minute.
5, add about a catty of soup or water, under the fish, soy sauce, salt and burn about three minutes, turn over and burn for another three minutes.
6, the fish fish up on a plate to be used.
7, the pot of soup thickening, dripping into the fish plate is complete.