Fish pieces of practice braised fish pieces of practice braised fish home cooking
braised fish ingredients: carp a catty, one catty, gills, scales, disemboweled, cleaned up, about half a taels of cooked chicken, thinly sliced, half a taels of fresh mushrooms, sliced, half a taels of bamboo shoots, sliced thinly and boiled in boiling water for about five minutes, half a taels of green onions, cut into pieces, a small piece of old ginger, sliced, garlic Two cloves, sliced, two tablespoons of soy sauce.
[美食中国], a tbsp of cornstarch, water to make gravy, a tbsp of cooking wine, a tbsp of sesame oil, salt, monosodium glutamate moderate. Braised fish practice: 1, will be organized after the fish cramp in both sides of the fish body at equal distances from each of the five, six cuts, smeared with salt and cooking wine code taste more than half an hour.
2, the pot of oil to seventy percent of the heat, under the fish fried slightly yellow fish out for use. 3, the pot to stay about one or two of the remaining oil, burned to forty percent of the heat, change to a small fire under the ginger, garlic, scallions stir-fried flavor.
4, and then pour into the chicken, bamboo shoots, mushroom slices to change the medium heat and stir fry for 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 then burn for three minutes.
[Food China] 6, the fish fish up on a plate to be used. 7, the pot of soup thickening, dripping into the fish plate is complete.
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Urgent! The first thing you need to do is to get a good deal on the product and then you can get it back! Urgent! What is the best way to make fish nuggets?
Foreign-accented stewed fish block practice Ingredients 200 grams of net fish, cilantro segment 3 grams, 5 grams of shredded green onion, 30 grams of peanut oil, 50 grams of egg, 50 grams of starch, 3 grams of refined salt, 2 grams of monosodium glutamate (MSG), 15 milligrams of cooking wine 0.5 grams of paprika, rice vinegar 7 milliliters of vinegar, electric wire segment, ginger, garlic cloves*** 50 grams of sesame oil, 5 grams of broth, 500 grams of broth.
Method 1, net fish meat changed into domino blocks, into a large bowl with wine, monosodium glutamate, salt, sesame oil to taste. 2, egg plus starch into egg batter.
Fish pieces into the egg paste and mix well. 3, frying spoon on the fire, injected peanut oil burned to 7, into the fish block frying was slightly yellow, oil control.
4, the spoon on the fire, add soup, cooking wine, salt, monosodium glutamate, pepper boiling, into the fish and onions, ginger, garlic and then boil, change to a small fire stew for 10 minutes, pick off the onion, ginger, garlic, dripping into the vinegar, sesame oil, served in a large soup bowl, sprinkle with shredded green onions and parsley that is completed. Characteristics White, salty, sour and spicy, soup fresh fish tender Braised fish block practice Ingredients: carp a 配料：姜蒜 大葱料酒 大料 soy sauce white sugar fine salt 辣椒 做法： 1, carp clean chopping block, beforehand with cooking wine, soy sauce marinade 1 hour.
2, the pot of hot oil, the fish block over the oil to fry a little fish out of the oil control, the excess oil in the pot out, the fish into the pot, add water and the above ingredients, the water is not more than the fish on the right, the fire stewed for five minutes into a small fire until the soup is almost collected on the pan plate. The specific method of braised fish blocks need to prepare the raw materials: silver carp (or other fresh fish) 750 grams.
Need to prepare the seasonings: peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, vinegar, starch, broth, soy sauce, pepper, green onion, ginger, garlic. Practice: (1) kill the fish and wash, cut into pieces.
(2) frying pan oil hot, first put onion, ginger, garlic, bean paste stir fry flavor, then into the fish pieces stir fry a few times, add soy sauce, cooking wine, sugar, broth burned to eight mature, thin thickening, cooking some vinegar, put monosodium glutamate can be out of the pot pot. Characteristics: color reddish, taste salty.
New Year's fish block practice Main ingredients: 750 grams of fish head, 500 grams of tender tofu Ingredients: 3 red chili peppers, 100 grams of green garlic rods, ginger 1 Seasonings: 300 ml of peanut oil (consumed 100 ml), white wine, soybean paste, soy sauce, fresh soy sauce, sugar, salt, cornstarch Practice: 1. fish head washed and cut into large chunks, tofu cut into large chunks, washed and cleaned with a knife red chili peppers patted and cut into segments, green garlic sticks Wash and cut into sections, ginger peeled and sliced. 2. Peanut oil into the pot, burned to medium-high temperature, into the tofu block, deep-fried until the skin is brown and tough, fish up and spare.
3. Leave about 75 milliliters of oil in the pan, reheat, add the fish pieces, fry until both sides are browned, drizzle with white wine, fry a little. Add bean paste, soy sauce, and some sugar if you like it sweet, and fry until it tastes good.
4. Put the fried tofu pieces into the pan with the frying, to taste. Add red chili, green garlic sticks, ginger pieces, drop salt, gently and evenly.
Add water and simmer for 5 minutes, thicken with water starch. Characteristics: Fish pieces of fresh flavor, tofu outside the burnt tender, especially feel fresh.
Fish and tofu are rich in minerals and vitamins and other nutrients, both delicious and nutritious. Fish and tofu are rich in minerals, vitamins and other nutrients, and they are both delicious and nutritious.
Fried Garlic Fish Nuggets Vegetable Cantonese Recipes Main Ingredients Fish Method Fried Flavor Crispy Finished Dishes Hot Dish Ingredients 750g of fish. Seasonings 20g garlic sauce, 50g crispy paste powder, 4g monosodium glutamate, 6g salt, 1000g salad oil.
Preparation 1, cut the fish into 4 cm long, 2 cm wide, 1.5 cm thick fish pieces, put monosodium glutamate, salt 3 grams of marinade for 5 minutes. 2, with garlic juice and 10 grams of water to melt the crispy paste powder into a crispy paste, and then put the remaining salt, monosodium glutamate seasoning.
3, the pan into the salad oil, burned to 8 into the heat, will be dipped into the fish pieces of the crisp paste paste on low heat and fry 4 minutes after the removal of the dish can be. Note The production of garlic sauce: 50 grams of garlic peeled, washed, put 0.5 grams of salt crushed into mud, put 30 grams of water can be adjusted.
Chili fish block practice and production method details Chili fish block features: colorful, colorful, tender fish slightly spicy. Chili fish pieces of the preparation of materials: main ingredients: grass carp a (750 grams).
25 grams of water mushrooms, cooked bamboo shoots 25 grams. Salt soaked red pepper 2 grams, 10 grams of green onions, 15 grams of ginger, 50 grams of soy sauce, 10 grams of sugar, 2.5 grams of monosodium glutamate, 25 grams of wet starch, 75 grams of cooked lard, 15 grams of cooking wine, 15 grams of hot and spicy oil.
The practice of chili fish block: the fish cut into tile-shaped 4 pieces, with soy sauce stained. Bamboo shoots, mushrooms, red pepper, ginger, green onions are cut into nail-sized pieces to be used.
Frying pan on medium heat with oil sliding pan under the lard, to seventy percent of the heat (about 154 ℃), the fish into the pan frying yellow, into the asparagus, mushrooms, chili peppers, ginger, green onions, add wine. Sugar and soy sauce 35 grams, 250 grams of water, braised for about 5 minutes, add monosodium glutamate, thickened with wet starch, drizzled with spicy oil, turn the pot to turn the fish block, out of the pot that is.
Sweet and Sour Fish Nuggets Vegetables Lu Cuisine Recipes Main Ingredients Fish Method Buttermilk Flavor Type Sweet and Sour Finished Dish Hot Dish Source Gusteau.com Buy this book Ingredients Main Ingredients: Carp Seasonings: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, broth Directions 1, remove scales from fish, take out the guts, scoop out the two gills, and rinse. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the refined salt into the knife mouth slightly pickled, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.
2, the peanut oil into the spoon, on the high fire to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fried for 2 minutes, and then turned over and fried for 2 minutes.
Then put the fish body flat, use the spatula to press the fish head into the oil and fry for 2 minutes. Above *** about 8 minutes, when the fish all become golden brown, remove and arrange on a plate.
3, frying spoon with peanut oil, burn to six mature is, into the onion, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that is completed. Characteristics Jinan traditional flavor, crispy sweet and sour.
Tips: When frying the fish, you need to control the temperature of the oil, if it is cool, it will not be colorful, if it is too hot, it will be burnt on the outside and not cooked on the inside, and the tail of the fish should not be lifted up.
What is the authentic practice of braised fish?
Braised fish practices a (bone)
Practice:
1, a fish, remove the viscera and scales, clean, chopped into pieces. Put salt and marinate for 30 minutes.
2, ginger a shredded, garlic a cut garlic, scallions cut section. Like to eat spicy dry chili a cut into 3 sections.
3, put two tablespoons of oil in the pot to smoke, put ginger, garlic and dried chili pepper segments, do not burn, immediately put the fish into it, pour soy sauce, and so the fish on both sides of the pan-fried, put a small spoon of sugar, add a small bowl of water. 4, cover the lid of the pot over medium heat and simmer for 3-5 minutes, open the lid of the pot, investing in the green onion section out of the pot. Do not mix the fish, it will be broken. If you like vinegar flavor, add a little bit of vinegar before leaving the pot.
- Braised Fish Practice 2
Ingredients:
Fish, wine, green onions, garlic, chili lard, a little seasoning.
Method:
1. Wash the fish, cut into pieces;
2. Into the hot frying pan first frying until the fish skin is yellow hard, fish out.
3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry in the pot, then put the meat broth to boil, put the fish into. Then simmer on low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate (MSG) and shake, so that the marinade wrapped around the fish block, that is.
- braised fish practice three
Take about a catty of fresh carp (other fish can also be, the best live), remove scales and gills, open and wash, three cuts on each side, fry in oil until yellow on both sides.
A little oil left in the pot, put the fish, add two soy sauce, a little turn, that is, add water to the fish level, into the onion, ginger, sugar, cooking wine, garlic cooking, and can add a few drops of vinegar, a seasoning, a chili pepper, to the soup can be collected to thick.
Note: "a thousand rolls of tofu million rolls of fish", braised fish should be cooked for a long time in order to taste, frying fish does not stick off the skin is the key, in the past, with a variety of methods are not ideal, and now can be solved with a non-stick pan.
Frying fish has the secret pot of hot oil less fire temperature less stirring
Fish, cooking is not very good at mastering the material, the fire is the key to success or failure, a lot of people frying fish is not a broken skin is sticky pot, if you want to deep fry the fish to oil more and hot enough to crisp dry, frying fish have to pot hot, less oil, fire to warm.
Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two must get the skin open flesh, the face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too fierce on the line.
About ten minutes, the outer skin is shaped and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cuts, is not a smart way to cut the fish, the soup is easy to lose the fish, dry frying fish do not want to be too big strips of the good.
The first time I've seen this, I've seen a lot of it! The first thing you need to do is to get your hands dirty! The first thing I want to do is to make sure that I have a good idea of what I'm doing! What is the best way to cook fish?
Foreign-accented stewed fish block practice Ingredients 200 grams of net fish, cilantro segment 3 grams, 5 grams of green onion, 30 grams of peanut oil, 50 grams of egg, 50 grams of starch, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 15 milligrams of cooking wine 0.5 grams of paprika, rice vinegar 7 milliliters of vinegar, 50 grams of grapes, ginger, garlic cloves***, 5 grams of sesame oil, 500 grams of broth.
Method 1, net fish meat changed into domino blocks, into a large bowl with wine, monosodium glutamate, salt, sesame oil to taste. 2, egg plus starch into egg batter.
Fish pieces into the egg paste and mix well. 3, frying spoon on the fire, injected peanut oil burned to 7, into the fish block frying was slightly yellow, oil control.
4, the spoon on the fire, add soup, cooking wine, salt, monosodium glutamate, pepper boiling, into the fish and onions, ginger, garlic and then boil, change to a small fire stew for 10 minutes, pick off the onion, ginger, garlic, dripping into the vinegar, sesame oil, served in a large soup bowl, sprinkle with shredded green onions and parsley that is completed. Characteristics White, salty, sour and spicy, soup fresh fish tender Braised fish block practice Ingredients: carp a 配料：姜蒜 大葱料酒 大料 soy sauce white sugar fine salt 辣椒 做法： 1, carp clean chopping block, beforehand with cooking wine, soy sauce marinade 1 hour.
2, the pot of hot oil, the fish block over the oil to fry a little fish out of the oil control, the excess oil in the pot out, the fish into the pot, add water and the above ingredients, the water is not more than the fish on the right, the fire stewed for five minutes into a small fire until the soup is almost collected on the pan plate. The specific method of braised fish blocks need to prepare the raw materials: silver carp (or other fresh fish) 750 grams.
Need to prepare the seasonings: peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, vinegar, starch, broth, soy sauce, pepper, green onion, ginger, garlic. Practice: (1) kill the fish and wash, cut into pieces.
(2) frying pan oil hot, first put onion, ginger, garlic, bean paste stir fry flavor, then into the fish pieces stir fry a few times, add soy sauce, cooking wine, sugar, broth burned to eight mature, thin thickening, cooking some vinegar, put monosodium glutamate can be out of the pot pot. Characteristics: color reddish, taste salty.
New Year's fish block practice Main ingredients: 750 grams of fish head, 500 grams of tender tofu Ingredients: 3 red chili peppers, 100 grams of green garlic rods, ginger 1 Seasonings: 300 ml of peanut oil (consumed 100 ml), white wine, soybean paste, soy sauce, fresh soy sauce, sugar, salt, cornstarch Practice: 1. fish head washed and cut into large chunks, tofu cut into large chunks, washed and cleaned with a knife red chili peppers patted and cut into segments, green garlic sticks Wash and cut into sections, ginger peeled and sliced. 2. Peanut oil into the pot, burned to medium-high temperature, into the tofu block, deep-fried until the skin is brown and tough, fish up and standby.
3. Leave about 75 milliliters of oil in the pan, reheat, add the fish pieces, fry until both sides are browned, drizzle with white wine, fry a little. Add bean paste, soy sauce, and some sugar if you like it sweet, and fry until it tastes good.
4. Put the fried tofu pieces into the pan with the frying, to taste. Add red chili, green garlic sticks, ginger pieces, drop salt, gently and evenly.
Add water and simmer for 5 minutes, thicken with water starch. Characteristics: Fish pieces of fresh flavor, tofu outside the burnt tender, especially feel fresh.
Fish and tofu are rich in minerals and vitamins and other nutrients, both delicious and nutritious. Fish and tofu are rich in minerals, vitamins and other nutrients, and they are both delicious and nutritious.
Fried Garlic Fish Nuggets Vegetable Cantonese Recipes Main Ingredients Fish Method Fried Flavor Crispy Finished Dishes Hot Dish Ingredients 750g of fish. Seasonings 20g garlic sauce, 50g crispy paste powder, 4g monosodium glutamate (MSG), 6g salt, 1000g salad oil.
Preparation 1, cut the fish into 4 cm long, 2 cm wide, 1.5 cm thick fish pieces, put monosodium glutamate, salt 3 grams of marinade for 5 minutes. 2, with garlic juice and 10 grams of water to melt the crispy paste powder into a crispy paste, and then put the remaining salt, monosodium glutamate seasoning.
3, the pan into the salad oil, burned to 8 into the heat, will be dipped into the fish pieces of the crisp paste paste on low heat and fry 4 minutes after the removal of the dish can be. Note The production of garlic sauce: 50 grams of garlic peeled, washed, put 0.5 grams of salt crushed into mud, put 30 grams of water can be adjusted.
Chili fish block practice and production method details Chili fish block features: colorful and colorful, tender fish slightly spicy. Chili fish pieces of the production of materials: main ingredients: grass carp a (750 grams).
25 grams of water mushrooms, cooked bamboo shoots 25 grams. Salt soaked red pepper 2 grams, 10 grams of green onions, 15 grams of ginger, 50 grams of soy sauce, 10 grams of sugar, 2.5 grams of monosodium glutamate, 25 grams of wet starch, 75 grams of cooked lard, 15 grams of cooking wine, 15 grams of hot and spicy oil.
The practice of chili fish block: the fish cut into tile-shaped 4 pieces, with soy sauce stained. Bamboo shoots, mushrooms, red pepper, ginger, green onions are cut into nail-sized pieces to be used.
Frying pan on medium heat with oil sliding pan under the lard, to seventy percent of the heat (about 154 ℃), the fish into the pan frying yellow, into the asparagus, mushrooms, chili peppers, ginger, green onions, add wine. Sugar and soy sauce 35 grams, 250 grams of water, braised for about 5 minutes, add monosodium glutamate, thickened with wet starch, drizzled with spicy oil, turn the pot to turn the fish block, out of the pot that is.
Sweet and Sour Fish Nuggets Vegetables Lu Cuisine Recipes Main Ingredients Fish Method Buttermilk Flavor Type Sweet and Sour Finished Dish Hot Dish Source Gusteau.com Buy this book Ingredients Main Ingredients: Carp Seasonings: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, broth Directions 1, remove scales from fish, take out the guts, scoop out the two gills, and rinse. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the refined salt into the knife mouth slightly pickled, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.
2, the peanut oil into the spoon, on the high fire to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fried for 2 minutes, and then turned over and fried for 2 minutes.
Then put the fish body flat, use the spatula to press the fish head into the oil and fry for 2 minutes. Above *** about 8 minutes, when the fish all become golden brown, remove and arrange on a plate.
3, frying spoon with peanut oil, burn to six mature is, into the onion, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that is completed. Characteristics Jinan traditional flavor, crispy sweet and sour.
Tips: When frying fish, you need to control the temperature of the oil, if it is cool, it will not be colorful, if it is too hot, it will be burnt on the outside and not cooked on the inside; and the tail of the fish should not be lifted up.
How to make fish delicious
Fish in tomato sauce
1. Fish cut into pieces with salt, pepper, soy sauce, ginger marinade for 1 hour. Fish pieces coated with flour
2. Put more oil in the pot, when it burns to 8 when the fish pieces under the frying pan frying after picking up the dry
3. 2 tomatoes cut crosses into the microwave oven on high for 4 minutes after tearing the skin and pounded into the tomato sauce
4. will be frying the fish to pour out the oil to stay a little bit of the tomato sauce and garlic together under the pan frying and then add a bowl of water to cook until the soup is thick to pour on the fish to
braised fish
Braised Fish
Cut the cleaned grass carp into one-centimeter wide pieces, pat the garlic, cut the green onion into pieces, and slice the ginger. Put some flour in a clean plate, put the fish into the plate on both sides of the flour, into the frying pan and fry until golden brown on both sides. Another pot of oil, first put a little onion and ginger stir fry, then put the fish pieces stir fry a few times, then add soy sauce, vinegar, oyster sauce, add 500ml of water, five spice powder, rock sugar, high heat to boil, turn the heat to cover the lid and simmer for 10 minutes, and then finally open the high heat to collect the juice out of the pot
leeks and fish
the fish with a little salt and pepper marinade, cut the fish, wash away the marinade, wipe with kitchen paper to dry the water. Wipe with kitchen paper. The fish can be fried in a pan until golden brown on both sides, then I changed to a faster heat transfer stainless steel pan to sauté the leeks on high heat The leeks should not be sautéed for a long time or they will be old and unpalatable, sautéed for a few moments and then put the fish into the leeks at the same time and sautéed with just a little salt and pepper, then you can serve the dish
Spicy Fish Pieces
Strawberry is cleaned and cut into thumb-sized pieces, with a little cooking wine, 1 tbsp of soy sauce, 1 tbsp of soy sauce, 1 tsp of soy sauce and 1 tbsp of soy sauce. Marinate with cooking wine, 1 tbsp soy sauce, chicken broth, dry starch, half of the green onion and ginger for 20 minutes. Cut the remaining green onion into pieces, slice the ginger, and break the dried chili pepper into small pieces with your hands. Heat the oil in a wok, remove the residue from the marinated fish and fry until both sides are browned. Leave the bottom oil in the pan, add green onion, ginger and dried chili, stir fry the flavor. Once fragrant, add warm water and simultaneously add sugar, chicken essence and 1 tbsp soy sauce and bring to a boil over high heat. Pour the pan-fried fish pieces into the pot and coo over low heat for 5 minutes, shaking the pot in between to avoid mush. Finally, reduce the sauce over high heat and remove from the pan.
How to make braised fish cubes? The best have a diagram oh, to usually home to do the kind of.
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Braised Fish Pieces (Bone-in)
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Directions:
1, a fish, remove the viscera and scales, wash clean, chopped into pieces. Put salt and marinate for 30 minutes.
2, ginger a shredded, garlic a cut garlic, scallions cut section. Like to eat spicy dry chili a cut into 3 sections.
3, the pan put two tablespoons of oil to smoke, put ginger, garlic and dried chili segment, do not burn the paste, immediately put the fish
block into it, pour soy sauce, and so the fish on both sides of the pan-fried, put a small spoon sugar, add a small bowl of water. 4, cover the lid of the pot over medium heat and simmer for 3-5 minutes, open the lid of the pot, throw onion segments out of the
pan.
Do not mix the fish, it will break. If you like vinegar flavor, add a little vinegar before serving.
Sweet and sour fish pieces (without bones)
Directions:
1, supermarket to buy skinless and boneless fish home cut into pieces. Put the right amount of salt, marinate for 20 minutes and put an egg white, pay attention to not the yolk, scratch well.
2, put 4 tablespoons of oil in a pan and heat it up, roll the fish piece by piece in dry cornstarch and put it in the pan to fry. Fry until browned on both sides and remove from the pan.
3, ginger and garlic minced, green peppers deseeded and cut into pieces. Put a small spoonful of oil in the pan and burst the garlic, put the green pepper and salt and fry a little bit.
4, a small spoonful of oil in the pan, burst incense ginger, add the fried fish, gently stir a few times ... ... In a bowl, add three tablespoons of sugar, two tablespoons of vinegar, two tablespoons of cornstarch and half a
cup of water and mix well with chopsticks and pour into the pan. Quickly push the pieces of fish with a spatula to coat each piece with the sauce, add the fried green pepper and mix well...
This is very tasty, but it's a pain in the ass, and it's easier to break the fish without the bones. If you don't like peppers, you can skip the peppers.
Braised fish block practice step-by-step diagram, braised fish block how to do delicious
Braised fish block practice
Braised fish block practice diagram 11. Cilantro washed and cut inch sections.
braised fish block practice illustration 22. asparagus washed and sliced, sliced pork spare.
The practice of braised fish block illustration 33. Grass carp wash, remove the head, from the tail along the fish bone sliced into two pieces, and then the top knife cut into two centimeters thick fish block, into the vessel standby.
braised fish block practice diagram 44. with salt 5 grams, MSG 2 grams, 10 grams of onion and ginger, 5 grams of pepper, 10 grams of cooking wine, 50 grams of starch, scratched and marinated for 10 minutes.
The practice of braised fish block illustration 55. pan under the oil, about 500 grams of salad oil, large fire until 7 into the heat, and then change to medium heat, into the marinated fish block, small fire fried to the outside of the burnt tender, put into the leakage spoon oil control standby.
Braised fish pieces of practice illustration 66. 15 grams of oil in the pot, when the oil is burned to 7 into the heat, the next seasoning, pepper, and then into the meat stir fry until the meat color white, under the green onion, ginger and garlic popping incense, add 1000 grams of water, add 10 grams of soy sauce, 10 grams of soy sauce, 5 grams of pepper, 10 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 10 grams of sugar, 10 grams of vinegar, boil on high heat.
Braised fish pieces of practice diagram 77. Put the asparagus slices, and then put the fried fish pieces, high fire stew 10 minutes and then turn to medium fire stew 8 minutes.
The practice of braised fish block illustration 88. large fire juice, when the soup thick, out of the pot, sprinkle some parsley, a delicious, colorful and full of braised fish block is so in front of you.
Fried fish, how to do delicious?
braised fried fish chunks of practice:
1. Grass carp let the shopkeeper slaughtered, come back to clean up, cut into larger pieces of fish;
2. Fish pieces with some cooking wine, five-spice powder, salt, scallions, ginger, seasoned marinated for a night;
3. Marinated fish, start the frying pan, with a small plate to get some dry starch into the standby. When the frying pan 6 into the heat of the fish out of the dry starch, shake off the floating surface, the frying pan fried golden brown out of the pan, the oil temperature comes up after the repeat frying once;
4. and then prepare some shredded ginger, sliced scallions, green and red peppers are also cut into pieces;
5. frying pan with less oil, when the oil is hot, put the shredded ginger, sliced green onions stir-fried aroma, into the deep-fried fish;
6. add a small bowl of water, a little soy sauce, Salt, five-spice powder, large fire boil and then turn to medium fire stew on about 10 minutes;
7. To basically no soup when the green and red pepper slices;
8. Large fire stir fry until broken can be.
Fried fish pieces of practice:
1. fish cleaned and cut into pieces, put the old soya sauce, salt, cooking wine, ginger, onion seasoned drowning more than 10 minutes;
2. pot of hot oil, put the fish to fry;
3. fish fried, put one side. The other side of the ginger and garlic to go down to fry incense and then turn the fish over;
4. Add some boiling water to cook for three minutes, add salt;
5. Put the green pepper down;
6. Put the green onion, dripping pepper oil to collect the juice from the pot.
The practice of braised fish pieces?
Ingredients:
350 grams of net fish (mackerel or grass carp) in the middle, 50 grams of cooked bamboo shoots, 5 grams of ginger, 5 grams of green onion, 20 grams of sugar, 50 grams of soy sauce, 1.5 grams of monosodium glutamate (MSG), 30 grams of wine, 60 grams of cooking oil, 15 grams of wet starch.
Method:
(1) fish chopped into long squares (about 5 centimeters long, 3 centimeters wide).
(2) pot set on a high flame, slip the pot on a small amount of oil, under the fish block slightly fried; sprinkle ginger, cooking wine slightly simmering, add soy sauce, sugar slightly burned, add a spoonful of boiling water, turn to a small fire will be cooked fish; with a high flame collection of soup, sprinkle with green onion segments, add monosodium glutamate, thickening with wet cornstarch, pouring the bright oil out of the pot that is complete. Characteristics: Fresh and tender flavor.
Braised Fish Practice 1 (bone)
Practice:
1, a fish, remove the viscera and scales, wash clean, chopped into pieces. Put salt and marinate for 30 minutes.
2, ginger a shredded, garlic a cut garlic, scallions cut section. Like to eat spicy dry chili a cut into 3 sections.
3, put two tablespoons of oil in the pot to smoke, put ginger, garlic and dried chili pepper segments, do not burn, immediately put the fish into it, pour soy sauce, and so the fish on both sides of the pan-fried, put a small spoon of sugar, add a small bowl of water. 4, cover the lid of the pot over medium heat and simmer for 3-5 minutes, open the lid of the pot, investing in the green onion section out of the pot. Do not mix the fish, it will be broken. Add a little vinegar before serving
- Braised Fish Practice 2
Ingredients:
Fish, wine, green onions, garlic, chili lard, a little seasoning.
Method:
1. Wash the fish, cut into pieces;
2. Into the hot frying pan first frying until the fish skin is yellow see hard, fish out. . .3. pot with cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then into the meat broth boil, the fish into. Then simmer over low heat for about ten minutes, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.
- braised fish practice three
Take about a catty of fresh carp (other fish can also be, the best live), remove scales and gills, open and wash, three cuts on each side, fry in oil until yellow on both sides.
A little oil left in the pot, put the fish, add two soy sauce, a little turn, that is, add water to the fish level, into the onion, ginger, sugar, cooking wine, garlic cooking, and can add a few drops of vinegar, a seasoning, a chili pepper, to the soup can be collected to thick.
Note: "a thousand rolls of tofu million rolls of fish", braised fish should be cooked for a long time in order to taste, frying fish does not stick off the skin is the key, in the past, with a variety of methods are not ideal, and now can be solved with a non-stick pan.
Frying fish has the secret pot of hot oil less fire temperature less stirring
Fish, cooking is not very good at mastering the material, the fire is the key to success or failure, many people frying fish is not a broken skin is sticky pot, if you want to deep fry the fish to oil more and hot enough to crisp dry, frying fish have to pot hot, less oil, fire to warm.
Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two must get the skin open flesh, the face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too fierce on the line.
About ten minutes outside the skin stereotypes and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cuts, and is not a smart way to cut the fish, the soup is easy to lose the fish frying dry fish should not be too big strip is good.