A braised fish practice ingredients: fish, wine, onions, garlic, chili lard, seasoning a little. Practice: 1, kill the fish after wiping salt, seasoning, wipe fried powder drowned about half to one hour; 2, hot pot of oil, oil hot fish, slow or medium heat alternately frying fish, until the fish is golden brown, dish standby. 3, hot pot of oil, popping white onion, garlic, garlic or minced garlic, ginger and so on, put the right amount of water, put their favorite seasonings (such as bean paste, cooking wine, soy sauce, vinegar, sugar, and so on) hooked into a juice. Put the fish in and simmer for about ten minutes. Usually the longer the simmering time, the flavor of all kinds of seasonings into the more, but not endless simmering all the time. 4. 4, fish cooked, put raw green onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration. Tips: 1, frying fish should be used with low heat, slow frying out of the fish is very crispy. If the fish is used to do braised fish, frying wipe appropriate amount of fried powder, if there is no fried powder, wipe the flour. If you don't have frying powder, dust it with flour. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too little, otherwise it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether fried fish used to eat directly, or used to eat after braising, should be fried over low heat until the skin of the fish is golden brown, before you can plate. 2, the reason why the fish made, with fishy flavor, and fish skin, delicious, while the fish meat is not tasty, did not taste, the reasons are as follows: before frying fish, be sure to wipe the salt, submerged for about half an hour to an hour, can be achieved to go to the mud fishy effect. If the fried fish used to braise, the same reason, is also smeared with salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour. First, the practice of braised fish ingredients: fish, wine, onion, garlic, chili lard, seasoning a little. Practice: 1, kill the fish after wiping salt, seasoning, wipe fried powder drowned about half to one hour; 2, hot pot of oil, oil hot fish, slow or medium heat alternately frying fish, until the fish is golden brown, dish standby. 3, hot pot of oil, popping white onion, garlic, garlic or minced garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hooked into the juice. Put the fish in and simmer for about ten minutes. Usually the longer the simmering time, the flavor of all kinds of seasonings into the more, but not endless simmering all the time. 4. 4, fish cooked, put raw green onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration. Tips: 1, frying fish should be used with low heat, slow frying out of the fish is very crispy. If the fish is used to do braised fish, frying wipe appropriate amount of fried powder, if there is no fried powder, wipe the flour. If you don't have frying powder, dust it with flour. Whether you are frying the fish for immediate consumption or for braising, the oil should not be too little, otherwise it will become mushy, and this has something to do with whether it is a "non-stick pan" or not, but it is not very relevant. Whether fried fish used to eat directly, or used to eat after braising, should be fried over low heat until the skin of the fish is golden brown, before you can plate. 2, the reason why the fish made, with fishy flavor, and fish skin, delicious, while the fish meat is not tasty, did not taste, the reasons are as follows: before frying fish, be sure to wipe the salt, submerged for about half an hour to an hour, can be achieved to go to the mud fishy effect. If the fried fish used to braise, the same reason, is also smeared with salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour. First, the practice of braised fish ingredients: fish, wine, onion, garlic, chili lard, seasoning a little. Practice: 1, kill the fish after wiping salt, seasonings, wipe fried powder drowned about half to one hour;
fried fish pieces how to do delicious
teach you, cooking. Bowl put one part of soy sauce, two parts of water, two parts of sugar, a little salt (according to the salinity of soy sauce in moderation). Heat the pan, hit the bottom of the oil, sauté the chopped onion. Drop in the fried dry fish pieces. Stir fry, quickly pour in the seasoned sauce. Reduce the sauce over high heat, the juice is thick and evenly covered with fish pieces on the pot, plate. Sprinkle with white onion silk can be.
I would like to introduce you to the "corn perch block" approach, is fried fish stewed corn ah! It's easy to make and remember. "Corn perch" practice: raw materials: perch meat 400 grams, 100 grams of corn. Seasoning: egg white, salt, monosodium glutamate, starch, pepper, broth, cooking wine, peanut oil, chopped scallions are appropriate. Practice: 1, the perch meat cleaned and cut into pieces, add salt, monosodium glutamate and wine marinade to taste, shoot powder, into the 70% hot oil fried, plate. Corn kernels cleaned. 2, add broth and corn kernels in the pot, boil, add salt, monosodium glutamate and pepper to taste, thickening, pour into the egg white and stir into the flavor sauce. 3, pour the flavor sauce on the fish, sprinkle the chopped green onions. Nutritional benefits: This dish contains more copper. Copper can maintain the normal function of the nervous system. This dish can replenish qi, benefit the kidneys, and stabilize the fetus, which is suitable for people with anemia and dizziness, edema in women's pregnancy, and restlessness of the fetus. (Benefit qi and blood)
How to cook fish after frying
Teach you to cook. In a bowl, put one part of soy sauce, two parts of water, two parts of sugar, a little salt (according to the salinity of soy sauce in moderation). Heat the pan, hit the bottom of the oil, sauté the chopped onion. Drop in the fried dry fish pieces. Stir fry, quickly pour in the seasoned sauce. Reduce the sauce over high heat, the juice is thick and evenly covered with fish pieces on the pot, plate. Sprinkle with shredded white onion.
I would like to introduce you to the practice of "corn perch" is fried fish stewed corn ah! It's easy to make and remember. "Corn perch" practice: raw materials: perch meat 400 grams, 100 grams of corn. Seasoning: egg white, salt, monosodium glutamate, starch, pepper, broth, cooking wine, peanut oil, chopped scallions are appropriate. Practice: 1, the perch meat cleaned and cut into pieces, add salt, monosodium glutamate and wine marinade to taste, shoot powder, into the 70% hot oil fried, plate. Corn kernels cleaned. 2, add broth and corn kernels in the pot, boil, add salt, monosodium glutamate and pepper to taste, thickening, pour into the egg white and stir into the flavor sauce. 3, pour the flavor sauce on the fish, sprinkle the chopped green onions. Nutritional benefits: This dish contains more copper. Copper can maintain the normal function of the nervous system. This dish can replenish qi, benefit the kidneys, and stabilize the fetus, which is suitable for people with anemia and dizziness, edema in women's pregnancy, and restlessness of the fetus. (Benefit the qi and blood)
Fried fish pieces how to do delicious
There are a good variety of practices, you may want to try one by one, all have different flavors, life is also rich, rather than just do one.
1, fried into still hot, speed immersed in the juice, absorb the juice, remove, hot and cold can be eaten.
偶们这叫爆鱼或薰鱼。 Juice (soy sauce, cooking wine, vinegar, sugar, salt, spices, etc. boiled and cooled standby)
2, sweet and sour fish, hot, drizzled with sweet and sour sauce and become.
3, dip directly eat.
4, put soup to eat, it is fish soup. The soup is thick and white. You can add tofu.
5, braised fish pieces. Add soy sauce, cooking wine and other braised
6, fried fish. Add garlic and other fried.
7, other ways to eat.
How to cook fried fish pieces?
Teach you to cook. In a bowl, put one part of soy sauce, two parts of water, two parts of sugar, a little salt (according to the salinity of soy sauce in moderation). Heat the pan, hit the bottom of the oil, sautéed scallions. Drop in the fried dry fish pieces. Stir fry, quickly pour in the seasoned sauce. Reduce the sauce over high heat, the juice is thick and evenly covered with fish pieces on the pot, plate. Sprinkle with white onion silk can be.
How to cook fish after frying
Ingredients
Fish, green onion and ginger, cooking wine, salt, five spice powder, starch
Method
1. Fish cleaned and chopped, put green onion and ginger, cooking wine, salt, five spice powder marinade into taste.
2. Marinated fish coated with batter. Fry until golden brown on both sides
How to make fried fish, how to make fried fish delicious, fried fish home cooking
Fried fish home cooking
Ingredients
Main ingredients
Carp
1
Auxiliary
Oil
Moderate
Salt
3g
Cooking wine
1 tbsp
Ginger
4 slices
Sweet Potato Starch
20g
Wheat Flour
40g
Steps
1. Slaughter the fish and chop it into pieces, marinate it with ginger slices, cooking wine and salt.
2. Add starch and flour.
3. Add a little water to make the starch and flour stick to the surface of the fish pieces.
4. Add a moderate amount of oil to the pot, and heat until fifty-six percent hot (at this time, the oil is turned around).
5. Put the fish pieces into the pot, do not turn first, about 20 seconds later, the surface is basically set, use chopsticks to move a little to make it off the bottom of the pot.
6. Add the other fish pieces in turn.
7. Remove the fish from the pan and remove the oil.
8. Fish out all the fish pieces after frying.
9. Re-heat the oil to 70% to 80% hot (at this time the turning of the oil surface to calm), add the fish pieces to re-frying.
10. The surface is golden and crispy can be fished out.
11. Fry all the fish pieces.
Tips
1. Fish pieces in advance to marinate in order to taste.
2. Don't add too much water in the third step, so that the starch and flour paste are sticking to the surface of the fish pieces.
3. Oil 50-60% hot about 150 ℃, 70-80% hot about 200 ℃
How to fry fish pieces delicious and simple
Main ingredients
Fish pieces
600g
Side dishes
Oil
Moderate
Salt
Moderate
Mowgli
Vinegar
Vinegar
Vinegar
Ginger
Vinegar
Steps
1. Marinate the fish in salt, wine, ginger and vinegar for an hour
2. Heat oil in a frying pan until it reaches 80%
3. p> 4. Turn the fried side over, both should be fried crispy
5. Serve and enjoy
Tips
Stinky fish does not smell, if the marinated fish have some smell, you can fry them first and then dry stir fry, or dry roasted, it is very delicious!