-Ingredients: 300g grouper meat, 10 slices pea pods, 1 red pepper, 1 yellow pepper.

Seasoning:

1, half egg white, ? teaspoon salt, a little pepper, ? teaspoon cornstarch;

2, 1 tbsp cooking wine, ? tsp salt, ? tbsp water starch, a little sesame oil, 3 tbsp water.

-Action: 1: Slice the fish and marinate in seasoning (1) for 10 minutes;

2: Wash the red and yellow bell peppers, cut them open, remove the seeds, and cut them into small pieces; wash the pea pods and set aside;

3: Stir-fry the slices of grouper in oil, then stir-fry the slices of red and yellow bell peppers in 2 tablespoons of the oil, and then stir-fry the pea pods with the oil;

4: Season with seasoning (2) and pour into the pan. 4: Mix seasoning ( 2) well, pour it into the wok, then add the fish slices and stir-fry well together, then serve.

Highlights:

1, grouper meat spines, thick meat layer, the most suitable for fried fish fillets, can be bought in the supermarket or food market, in addition to grouper, can also be used snapper fillets.

2, fish fillets over oil oil temperature should not be too high, so as not to fish meat stick together.

3. Stir fry the ingredients and seasonings first, then put in the fish fillets, you can reduce the stir-frying to maintain the integrity of the fish fillets, because the fish fillets after oil is already eight minutes ripe, into the pan can be stir-fried, should not be a big action to turn.

-Nutritional Value: Grouper - Grouper, with a medium-length body, flat side, and many color variations, usually brown or red with stripes and spots, is a famous specialty of Shengsi... All Grouper Recipes

Peas - Peas, also known as Bidou, Snow Peas, Winter Peas, Wheat Peas, and Cold Peas, etc. There are two varieties in the cultivated species: white-flowered peas, also known as vegetable peas; purple-flowered... All Peas Recipes

- Cuisine: Sichuan - Sichuan cuisine is also a cuisine with a long history that originated in the ancient states of Ba and Shu. According to "Huayang Guozhi", the State of Ba "planted five ... All Szechuan Cuisine

Stir-fried Black Fish Fillets

Stir-fried Black Fish Fillets

[Main Ingredients and Side Ingredients]

Black Fish l. ... .750 g

Sliced ginger .... .10 g

Salt.... .10 g

Water fungus . .10 g

Egg white.... .l

White wine.... .15 g

White wine.... .15 g

Water starch.... .30 grams

Chicken broth .... .50 g

Cooked lard.... .250 g

Sugar .... .15 g

Scallion .... .10 g

Sesame oil .... .10 g

Sliced bamboo shoots .... .50 g

[Cooking Method]

1. Remove scales, gills and fins from the fish, and clean the fish. With a knife to the head of the fish along the spine to the fish

tail, take down both sides of the fish, peeled, from the front of the fish meat diagonally split into thin slices shaped like magnolia petals, into a bowl

in addition to a pinch of salt, egg whites 1, cornstarch and mix well.

2. pan on the heat, put cooked lard, burned to 5 into the heat, into the fish slices, scattered, until the fish slices are milk

white when poured into the funnel to drain the oil. The original pot back on the fire, put 50 grams of lard, when 4 into the heat, put the green onions

and bamboo shoots, water fungus, slightly stir-fried with wine, chicken broth, salt, sugar, boiling water starch thickening,

poured into the fish slices stir-fried, add sesame oil into the plate.

3 , fish bones and skin washed, into the boiling water pot slightly scalded and fished out. Add water, put 50 grams of lard, put

into the ginger, green onions slightly fried, add water, into the fish bones, after boiling skimmed off the floating foam, add yellow wine, fire

20 minutes, add 50 grams of lard, and then burned for 5 minutes, add salt, fish out green onions, ginger, and poured into the bowl of soup that is complete.

[The key to the process]

1. Double pots and two stoves, fish fillets, fish soup production at the same time, at the same time on the table, soup Lai eat the same, so-called generals over the

Bridge.

2. Fish fillets, fish soup are used with martial arts fire, fish fillets soft and tender slag, fish soup white as milk.

[Flavor characteristics]

1. Blackfish China since ancient times, "Poetry", "Shennong Ben Cao Jing", "Er Ya" and other records

describes, its meat thick and compact, white and soft after maturity, for the soup is white as milk, fresh and delicious, but also commonly used

in the meat sliced, shredded, or used for rolled other raw materials into a dish, the bones of the meat should be used for the soup. The soup is made from the skeleton of the meat.

Jiangsu's famous dish "generals across the bridge", that is, the fish meat for the dishes, fish skeleton for soup type.

2. Blackfish has a high nutritional value, containing about 20% protein, 14% fat, and contains indispensable

little phosphorus, calcium, iron and a variety of vitamins. Chinese medicine believes that its taste sweet and cold, with the spleen, water, gas

Blood, lactation and other effects, can cure edema, wet paralysis, foot odor, weakness, win thin, maternal breast milk, etc.

The healing of wounds also has a better therapeutic effect. Southern Chinese people regard black as a tonic fish, often selected for medicinal purposes,

Especially in Guangdong, Guangxi will be regarded as a precious tonic. Taoism as a water loathsome, the warning should not be eaten.

3. Fish fillets, fish soup on the table at the same time, the beautiful name of the generals across the bridge, in fact, that is, the black fish eat two, there are vegetables and soup, unique flavor.

Scratch Fried Fish Fillets

Dish Name Scratch Fried Fish Fillets

Dish Lineage Full House

Features

Raw Materials

200g of fish, 10g of cooking wine, 1.5g of salt, 30g of sugar, 15g of vinegar, 10g of soy sauce, a little bit of green onion and ginger, 75g of wet cornstarch, 500g of peanut oil (consume 50g), 100g of broth.

Production process

1. the fish pick clean skin, thorns, cut with a knife into a long 1 inch 5 points, 8 points wide, 2 points thick rectangular slice, put into a bowl, add wine, a little salt, 60 grams of cornstarch, the fish slice mixing well hanging paste. 2. Sit in the stir frying pan, inject peanut oil, burned to 70% hot, the fish slices one by one into the pot, deep-fried until golden brown out. 3. pot to stay in the bottom of the oil, put onions and ginger slightly fried, then add wine, salt, soy sauce, sugar, vinegar broth, on the fire. Water diluted cornstarch, poured into the pan juice into a paste, the fried fish fillets poured, stir fry evenly, dripping a little hot peanut oil into.

Fried Fish Fillets with Tomato

Recipe Name Older People's Recipes ---- Fried Fish Fillets with Tomato

Cuisine Other Cuisines

Type Healthy Recipes

Basic Characteristics

Basic Ingredients 200 grams of fish, 200 grams of tomatoes, 50 grams of vegetable oil, 20 grams of cornstarch, green onions, a little ginger, and the right amount of refined salt.

Practice: 1. fish with a knife cut into more than 1 inch long, more than 1 minute thick slope knife thin slices, wash and drain into a bowl, with refined salt, onion, ginger juice, starch marinade; tomatoes washed, scalded with boiling water, de-tipped, peeled, deseeded, sliced into thin slices, mixed with refined salt.

2. Take the pot hot, the oil, burn to five, 60% hot, the fish slices under the pot cut, shovel to the spoon to drain the oil.

3. Pour the tomatoes into the remaining oil in the pan and stir-fry a few times, add a spoonful of water to boil, and then use starch to hook on a thin thickening, the leakage spoon in the fish slices poured into the pan, upside down a few times that is.

Bitter gourd fried fish

Accessories: snakehead fish (tiger shark) 500 grams, 150 grams of bitter gourd, 1 egg, green and red pepper 1, 5 grams of green onion, salt, monosodium glutamate, cornstarch, 500 grams of salad oil (about 70 grams of consumption), 5 grams of wine.

Method: 1, snakehead fish cut off two pieces of spine, pick off the thoracic spines, wash, drain. Put in a bowl, with egg white, salt, monosodium glutamate, cornstarch; bitter melon slices, soak for half an hour; green onion cut bird's tongue; green and red peppers after clean knife into a diamond-shaped slice;

2, the bitter melon out of the drain; frying pan on the fire, drying. Put salad oil burned to 5 into the heat, the fish slices shake scattered into the pot, paddle oil, until discoloration into the fish up. Pour off the remaining oil in the pan, put clean salad oil, and when it burns to 5 into the heat, put in green and red pepper slices and green onions. Slightly fried, put the bitter melon slices, wine, monosodium glutamate, fried a few times into the snakehead fish slices, upside down frying spoon, and then drizzle a little salad oil, that is to become.

Features: colorful and harmonious, tender fish slices, slightly bitter taste.

Fried fish slices

Main ingredients: 300 grams of grass carp, 150 grams of cooked bamboo shoots, 10 grams of wet mushrooms, 5 grams of ginger, 5 grams of scallions, 1 red pepper, 1 egg, 5 grams of salt, 5 grams of monosodium glutamate, 0.2 grams of white wine, 2 grams of sesame oil, 500 grams of raw oil (consumed 75 grams).

Method: 1, first fresh fish meat up off the skin, wash. With a knife blade into a Japanese word slices, with a small amount of refined salt, monosodium glutamate, wine, ginger, green onion mixing marinade for about 5 minutes to remove the ginger and green onion, put into the egg white mix to be used.

2, bamboo shoots cut into square slices, red pepper cut into small slices, scallions cut into segments, sliced mushrooms, and then the tripod hot into the raw oil, wait for the oil temperature to about 180 degrees Celsius will be slices of fish into the oil tripod fried, that is, fishing (to keep the slices of fish white), the oil poured, and then bamboo shoots, pepper slices, mushrooms into the tripod fry a few times, that is, put into the slices of fish, scallion segments, the seasoning powder has been prepared into the water (in the way of thickening), turn the tripod two to two to three times, and then put into the water. The water will be poured in (in the way of thickening), and the tripod will be turned over two to three times to be ready.

Features: Tender and flavorful.

Ear Fried Sliced Fish

Ear Fried Sliced Fish

Raw materials: silver fungus (dry) 25 grams, 150 grams of lean pork, 50 grams of lettuce, 50 grams of tomato peppers, 10 grams of wine, 25 grams of thickening powder, an egg, 5 grams of ginger, 10 grams of green onion, 4 grams of salt, 3 grams of monosodium glutamate (MSG), chicken essence, 35 grams of vegetarian oil.

Effects: Nourishes Yin and clears the lung, benefits the spleen and stomach.

Applications: Suitable for lung-heat cough, lung dryness and dry cough, gastrointestinal dryness and heat, vascular sclerosis, high blood pressure.

Making:

1. soak the silver fungus in warm water for 2 hours, remove the tip, tear into flaps; pork lean meat washed, cut 3 cm square slices; red persimmon and sea pepper washed, cut 3 cm square slices; lettuce peeled, cut 3 cm square slices, ginger slices, green onion cut into segments.

2. will be thickened powder into the bowl, beat the egg white, put a little water, put the pork slices to be used.

3. frying pan on a hot fire, add oil, burn six ripe, into the ginger and onion incense, then into the pork slices, cooking wine, stir fry discoloration, and then add the fungus, lettuce slices, tomatoes and sea peppers stir-fried, add salt, monosodium glutamate, chicken essence that is.