Fish ten kinds of the best practices
Fish ten kinds of the best practices, food is an indispensable part of our life, in our life around is also filled with a variety of food, and many of the food is also a certain nutritional value, the following to understand the fish ten kinds of the best practices.
Mouthwatering Fish
Chub fish a, starch two tbsp
fried peanut kernels about half a two
cooked white sesame seeds two tbsp, a small piece of ginger, garlic a
scallions five, two spoons of tempeh, three spoons of cooking wine
soy sauce two tbsp, vinegar One tbsp soy sauce, one tbsp vinegar, one tbsp sugar
One tael of red chili pepper, two tael of pepper oil, one tael of sesame oil, one tael of salt
MSG, one tael of sesame oil
1) Wash and fillet the fish, marinate it for a couple of minutes in salt and cooking wine, then add starch and mix it well to taste. Fried peanuts chopped into pieces, chopped edamame, green onions, garlic, ginger minced.
2, the pot of oil burned to 60% hot, pour into the black beans, ginger, garlic fried 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 sprinkled with cooked sesame seeds, chopped green onions that is.
Sweet and Sour Fish
Fish, cooking wine, salt, monosodium glutamate (MSG), peppercorns, oil
tomato sauce, white vinegar, sugar, starch
1, open the knife of the fish with cooking wine and household seasonings (salt, MSG, peppercorns) seasoning, and then wash the water and rinse clean, the fish is still to keep the original flavor, the water will be drained, then Put into the frying pan and fry until crisp.
2, the amount of oil is relatively large, otherwise the fish is easy to blow up. Then use ketchup and white vinegar, sugar with a little salt, thickening sauce, pour on the fried fish.
Fish Fillets with Peppers
Fish body meat, enoki mushrooms in appropriate amounts, dry bell pepper, peppercorns
Salt, soy sauce, chicken essence, cornstarch, egg, ginger
1, the fish body, cut into thin slices, add salt, soy sauce, chicken essence, cornstarch and an egg and mix well, marinate for 15-30 minutes.
2. Blanch the enoki mushrooms, remove and place in a soup bowl.
3. Add broth, season with salt, ginger and chicken broth. When the soup boils, add the marinated fish fillets. When the soup is done, add the marinated fish fillets to the soup bowl and put them into the soup bowl with the golden mushroom.
4, put the oil into the pot, slightly hot, add dry pepper, stir fry a few times, and then add pepper, also stir fry a few times.
Sweet and Sour Crispy Fish
1000 grams of fresh fish, 70 grams of vegetable oil, soy sauce 45 milliliters
20 milliliters of cooking wine, 50 milliliters of vinegar, pepper 2, 5 grams
6 grams of salt, 2 grams of monosodium glutamate (MSG), 100 grams of sugar
10 grams of chopped scallions, 5 grams of ginger <
15 grams of garlic, 15 grams of starch
1, the fish scales, gills, clean the chamber washed, both sides of the oyster knife, with green onions, ginger (broken), salt, cooking wine, pepper marinade into the flavor after picking off the onions, ginger, water starch pat good.
2, when the oil is 7% hot, fish frying pan, remove. When the oil is hot to 8 when the fish will be fried until crisp on the plate.
3, the pot to stay in the bottom of the oil, the next onion, ginger rice, garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, to be thickened when the juice is open, rushed into the boiling oil, the juice poured evenly on the fish that is complete.
Beer Fish
1 live fish (tender meat is good), green and red peppers, tomatoes
salt, cooking wine, peanut oil, beer, soy sauce
light soy sauce, oyster sauce, onion and ginger, chicken essence, monosodium glutamate
1, will be the fish cleaned and deveined, tomatoes, green and red peppers, washed and cut into chunks.
2, sit in the pot on the fire, pour oil oil hot into the fish fry.
3, and then sit in the pot on the fire, pour oil, put the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken broth, salt, chicken broth simmering on high heat for 5 minutes, open the pot, add tomatoes, sesame oil can be.
Boiled peeled fish with bean paste
Peeled fish three, bean paste, ginger, garlic, green onion moderate
1, start the oil pan, fry the fish until brown on both sides shoveled up for use.
2, re-enter the oil, burst the ginger and garlic, under the soybean paste stir-fried.
3, the fried fish back to the pot, add the right amount of water to simmer for a while.
Spicy Stewed Carp
Carp 500g, oil, salt, soy sauce
Vinegar, sugar, green onion, ginger
Garlic, star anise, chili sauce 10g
1, wash the carp, remove scales, remove viscera. Prepare the chili pepper sauce.
2, green onion cut into pieces, ginger sliced, garlic peeled.
3, put the oil in the pot and heat it up.
4, into the drained carp.
5, fry both sides golden brown.
6, into the onion, ginger, garlic and star anise burst incense and add chili sauce, soy sauce sugar.
7, pour boiling water, boil and add salt, turn the heat to simmer until 20 minutes
8, and then turn to medium heat to collect dry soup can be.
Tofu roasted fish
carp 500g, northern tofu 200g
anise moderate, cinnamon moderate
scallion 5g, ginger 5g, soy sauce 5ml
old soy sauce 4ml, cooking wine 5ml
rock sugar 5g, dry red pepper 1, Salt to taste
flour to taste, sesame leaves to taste
1, the fish to remove the viscera, cleaned, ready tofu.
2, ready onion ginger, anise and other ingredients.
3, fish chopped into large pieces.
4, put the flour, so that the fish is coated with a layer of flour.
5, tofu cut into blocks.
6, put a small amount of oil in the pot.
7, put in the tofu.
8, fry until golden brown on both sides.
9: Add fish pieces and fry until golden brown on both sides.
10: Add wine to the fried fish pieces.
11, add star anise, cinnamon, soy sauce, soy sauce, rock sugar, peppercorns, green onions and ginger, dried chili peppers, salt,
12, put in the pan-fried tofu, in the hot water, cover the pot, high heat to boil and then turn to medium-low heat, burn to the pot with only a small amount of broth can be up after the pot.
Steamed sea bass with soy sauce
500g of sea bass, 10ml of oil, 15g of soy sauce
10ml of soy sauce, green onion, ginger
1, prepare the materials;
2, sea bass scaled, cleaned, cleaned the gills and guts on both sides. back cut a knife, this is convenient to taste, and cooked faster;
3, spread ginger and white onion;
4, add 1 tablespoon of soybean paste, evenly smeared on the fish;
5, boil a pot of water, the water boils, the perch into the pot, high heat steaming for 8 minutes, turn off the fire first do not uncover the lid, and then a false steaming for another 3 minutes before uncovering the lid;
6, the time is up, out of the pot Pour off the fish juice in the plate;
7. Drizzle about 10ml of Tou Dao soy sauce (or steamed fish soy sauce);
8. Spread chopped green onion and shredded red bell pepper;
9. Boil cooking oil, and drizzle the boiling oil over the chopped green onion to finish.
Spicy Braised Fish Nuggets
Grass Carp Tail 500g, Oil Moderate, Salt Moderate, Sugar Moderate
Wine Moderate, Old Soy Sauce Moderate, Starch Moderate
Scallion Moderate, Ginger Moderate, Chili Sauce Moderate
Pepper Moderate, Pepper Moderate
1, Grass carp tail scales, wash
2, ready seasoning
3, grass carp cut thick slices, with salt, cooking wine, ginger, pepper marinade for 20 minutes to taste
4, skimming the marinade, patted on the cornstarch
5, the pot of oil is hot, put down the fish pieces of medium-high-fire frying
6, both sides of the frying yellow, sheng out
7, the pan of oil is hot, put down the The first thing you need to do is to put down the chili sauce, ginger, peppercorns, and sauté the aroma over low heat
8, put in a small bowl of water, add sugar, soy sauce, and cooking wine to boil
9, put in the fish, and cook over medium heat until the juice thickens
10, sprinkle some green onions on it
10 best ways to cook fish 21, the corresponding practice of each fish
(1) grilled
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 chosen 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 come with parasites, and it would be safer to eat it stewed. Fish stew, you can add a few blocks of tofu, not only flavorful, the two amino acids have complementary effects, and the fish in the vitamin D can promote the absorption of calcium in the tofu.
(4) do soup
Fish soup has to be fresh and beautiful for the expensive, and used to do the soup fish to the yellowtail, Mandarin fish, crucian carp taste the 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, and wait for the oil to heat up before putting the fish, you can also prevent the skin from breaking or falling off when frying fish.
(7) Raw food
The best way to eat raw food is to eat saltwater 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 the ginger and fish together in the pot, that this 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 pot and then sprinkle some salt, you can also net pot with ginger to wipe the pot once. You can also burn the pot `hot a little bit, 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 pot, and then switch 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 a 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 refrigerator, 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, marinated in red wine, the tannin in the wine and the aroma can remove the fishy smell.
8 orange peel deodorization method, burning fish into a little orange peel, 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. When frying fish, now put the fish into the milk to soak for a few moments, you can go fishy, and increase the fresh flavor.
fish ten best practices 3steamed turbot practice
Ingredients: fresh turbot a (1 catty and a half or so), green onion 1 root, ginger 1 piece, salt 1 teaspoon (5 grams), cooking wine 1 tablespoon (15 ml), steamed fish black bean oil appropriate amount of oil, red pepper shredded appropriate amount.
Directions:
(1) After purchasing fresh turbot in the market (weight preferably around 1 ? pounds), ask the vendor to clean it up on your behalf, removing the internal organs and gills. After returning home, repeatedly rinse the processed fish with water until it is thoroughly clean and free of blood.
(2) Make 3 diagonal cuts on the fish with a knife to cook and flavor the fish. Rub the fish with salt and cooking wine all over the body and inside the belly and marinate for 10 minutes.
(3) Boil a moderate amount of water in a steamer, and put a moderate amount of ginger slices and scallion segments on the fish.
(4) Steam the fish over high heat for 7-8 minutes. To tell if the fish is cooked, you can use chopsticks to pierce through the fish, and if the chopsticks pass through the fish without difficulty, it proves that the fire is just right.
(5) Steam the fish during the large onion or scallion shredded, the finer the better, cut the scallion shredded into cool water to soak for a few moments, wash away the mucus, soaking rinse after the scallion will naturally curled.
(6) after the fish steamed, throw away the ginger and scallions, pour off the water seeping out of the steamed fish. Arrange the chopped green onion and red pepper julienne evenly on the fish.
(7) Heat 2 tablespoons of oil in a sauté pan, turn off the heat at 80% (when the oil is smoking), and pierce the oil on the shredded scallions.
(8) While the oil is still warm, pour in the soy sauce and add a little water.
(9) Finally, pour the hot soy sauce water along the edge of the steamed fish fish plate, and surround the edge with the appropriate amount of cilantro.