A) Raw materials:

Fish, wine, green onions, garlic, chili lard, seasoning each a little.

Practice:

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. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then put the meat broth to boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish block, that is.

Two) oil burning blue smoke, down into the ingredients stir-fried incense, the fire can not be too big, the main thing is to stir-fry flavor, such as onion and garlic yellow when you can fish out the ingredients to be used, the red pepper special attention can not be fried black, that is not good.

The rest of the oil is used to fry the fish! The oil temperature of 6 points can be, both sides of the light yellow on it, can also be slightly fried older!

Turn the fish carefully, break the pan, and then you can put a small bowl of water (family does not have stock) to start cooking - restaurants in the fire oil, people even cook all the oil, the family will use their own practice!

After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, soup into a little salt, to consider the amount of oh, because soy sauce is also salty, and later to add sauce, including the fish itself as well as flavored! Keep pouring the juice on the fish, to ensure even heat! Add a tablespoon of Pixian bean paste, this is my favorite thing, burn a little, the fish is cooked, time is easy to destroy the shape!

There's still some soup in the pot! The essence is there! Add a little sugar and vinegar, miso, mix up a bottom bowl of water starch, add to the pot, bring to a boil over high heat, stir quickly to combine, and rise when it's a little sticky!

The final process - pour the soup! The amount of juice you control, less is too dry, more is tasteless!

Frying the fish should be done on low heat, and the fish will be very crispy when fried slowly. If the fish is used to make braised fish, frying when the appropriate amount of fried powder, if not 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 the fish is pan-fried and eaten directly or braised and then eaten, it should be pan-fried over low heat until the skin is golden brown, then it can be served on a plate.

2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not good, no flavor, for the following reasons:

The fish in the frying before, be sure to wipe the salt, drowning for about half an hour to an hour, you can achieve the effect of the mud fishy.

If the fried fish used to braise, the same reason, also wipe salt, but also poured with the right amount of soy sauce, cooking wine and other seasonings you like, and then smeared with fried powder or flour.

3, braised fish program is usually as follows:

A, kill the fish, wipe salt, seasoning, wipe the fried flour drowning about half to one hour;

B, hot pot of oil, oil heat, put the fish, slow or medium heat alternately fry the fish, until the fish is golden brown, dish standby.

C, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the seasonings will enter, but you can't simmer it indefinitely. Just keep it moderate.

D, after the fish is cooked, put raw green onions, cilantro and other decorations that you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.

The raw materials used to make braised fish must be clean first. Onion ah ginger ah since it goes without saying that all to be prepared, fish after getting clean to find a little depth of the plate, put the fish on the inside, and then soy sauce, but also a little bit more used to let the fish taste, do not forget to put wine, this meat more or less will be a little bit of fishy taste and smell or something. After a while you can start the head of the pot to add oil, oil to burn a little hot, because to fry a little, so do not too little oil, but also in the pan evenly sprinkled with a little salt, so that later the fish pan frying will not be easy to fall off the skin. 4vo$s

Oil temperature is enough to carefully put the fish into the frying, soy sauce do not put. Note that the head and tail should also be fried, after a while one side almost can carefully turn over, see the fish skin is not off a little better? Both sides are almost can start to pour the soy sauce in, from the fish body to pour down on it, and then put the chopped green onions into the (fish body, the aroma so that he penetrated) can be (if it is a green onion roasted crucian carp, it is necessary to a lot of green onions), and then is the sugar, but also remember to evenly placed in the fish body can be and then add a little water, cover the lid of the pot. Waiting for a while to smother can be lifted to taste the flavor of the sugar sauce, for a little adjustment. Cover again, smothered for a while, the sugar sauce is almost a little thick can be. Turn off the heat and put some MSG chicken essence or something can be installed pot. 7

---OK fragrant braised fish, taste it.... Haha;:

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Multiple ways to make braised eggplant

I.

Ingredients:

Eggplant two, pork Minced pork 100g

Applications:

Sliced green onion, peanut oil, salt, soy sauce, chicken essence, cornstarch

Methods:

1. Wash and cut the eggplant into hobnails.

2, minced pork marinated in soy sauce and cornstarch for about a few minutes and then slightly stir-fried in a pan.

3, hot frying pan put onions burst incense, then into the eggplant constantly stir fry, sprinkle some salt, until the eggplant becomes soft.

4, add fried minced pork together and stir fry a little more into the chicken on the pot.

2.

Ingredients:

500g of eggplant, 50g of minced pork, 2 cloves of garlic, 2 slices of ginger, 1 green onion and 1 red chili pepper

Seasoning:

A: 1 tbsp of soybean paste

B: ? tsp each of salt and sugar, 1 tsp of soy sauce

C: ? tsp of sesame oil

Preparation:

1. Wash all ingredients except the meat; remove the head and tail of eggplant and cut into 3-cm sections; peel and mince ginger and garlic; chop green onion; and thinly slice red pepper.

2. Heat 1 cup of oil in a wok and deep fry the eggplant.

3. Heat 1 tbsp oil in a wok, add Ingredient A, ginger, garlic and green onion, stir-fry, then add the meat mixture, then add Ingredient B and eggplant and stir-fry well, then add red pepper flakes and Ingredient C before serving.

Secret:

The eggplant itself is light and tasteless, and can easily absorb the sauce and spices, so you can fry it a little before cooking to avoid browning.

Three,

Raw materials:

Eggplant 750 grams, 50 grams of sliced meat, 50 grams of green onions, ginger and garlic, soy sauce, salt, sugar, chicken powder, water starch moderate.

Practice:

1, cut the eggplant into hobnail pieces, chopped green onion, ginger and garlic to be used.

2, start a frying pan, put half a pot of oil in the pan, when the oil is hot to eighty, ninety percent of the time into the haha eggplant, fried until the eggplant from hard to soft, remove, drain the oil for use.

3, another pot, put three tablespoons of oil in the pot, when the oil is hot, the first to burst incense onion, ginger and garlic, haha under the meat slices fried, cooking soy sauce, add a small amount of water and chicken powder, into the eggplant, salt, sugar, large fire boil after switching to a small fire to cook until the eggplant taste, and finally thickened with cornstarch into it.

Four,

Materials:

2 long eggplants, 100 grams of pancetta, 1 chili pepper, 5 cloves of garlic, oil in moderation

Seasoning:

2 tablespoons of soy sauce, 1 tablespoon of sugar, two tablespoons of wine

Methods:

1, the eggplant vertically cut into 4 strips, and then horizontally cut into segments, and pancetta cut into julienne strips.

2, slice the chili peppers and crush the garlic.

3. Heat the oil and fry the eggplant in the pan.

4, put two spoons of oil in the pot, first burst chili and garlic, then put the shredded meat and stir fry until browned, then put in the fried eggplant, add soy sauce, sugar, wine, and a little seasoning, out of the pot to serve.

V.

Raw materials:

Eggplant, cilantro, garlic cloves

Seasoning:

Soy sauce, sugar, salt, water, oil

Methods:

1, first the eggplant peeled, cut into rollers fast. Put as in a large bowl, evenly sprinkle a layer of salt, stirring as you sprinkle. Then put aside.

2, this time, you can peel the garlic and wash the parsley. Cut the garlic cloves into garlic velvet in a bowl, to a little soy sauce. Add a little sugar and water, make up a bowl. Cilantro chopped (if you are a skilled worker, you can watch TV with LD's approval. Because the eggplant will be drowned for a while) After about 30 minutes, the work of making strength should begin.

3, grab the large bowl of eggplant, desperately clutch ~ ~ try to clutch the water dry. The drier the water, the more flavorful the eggplant will be. When the oil is 8 minutes hot, will be clenched into a ball of eggplant into the pan. Stir fry the eggplant until it changes color, then add the soup ingredients according to the secret recipe. Boil and turn off the heat, remember to turn. Otherwise, the eggplant quickly must be like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire to the end of the parsley, turn the pot a few times, plate.

Comments:

This dish is not difficult to make. The key is to master the proportion of seasoning. Otherwise, it is either too salty or too sweet. It is recommended that you taste the seasonings before you put them in the pot. Because there is no raw meat inside the seasoning. So no problem. The reason why I salted it and then clenched it hard is not because I had a grudge against eggplant in my past life. It's because the eggplant's moisture is all locked up tightly inside the cells, and there's a lot of it. It's not messed up and oil-intensive to say the least. Just like this also need to use more oil than other dishes to be able to.

Six,

Materials:

Eggplant a catty, fine onion, red pepper, pepper a little. Soy sauce, salt, sugar.

Practice:

(1) the cleaned eggplant cut into two, and then cut diagonally four knives, each knife only half, to the fourth knife cut into pieces, into the Buddha's hand shape

(2) the cut eggplant into the frying pan until cooked, press the oil, out of the pan for use.

(3) Explode pepper with sesame oil, remove pepper and leave pepper oil, add green onion and red chili pepper and stir-fry well, add seasoning and cook well.

(4) will be poured into the eggplant on the material immersed in more than half an hour can be eaten.

Seven,

Raw materials:

Tender eggplant 500 grams

Seasoning:

70 grams of cooking oil, soy sauce 5 grams of sugar 5 grams of salt 3 grams of garlic 3 grams of monosodium glutamate (MSG) 2 grams of sesame oil 5 grams of green onions, ginger, each a little.

Practice:

1, the eggplant washed, cut off the tip, torn into pieces by hand, and then immersed in salt water; garlic patted open and cut into granules; green onions, ginger are cut into pieces to be used.

2, will be placed in a frying pan over medium heat, pour cooking oil to six mature, put the garlic grain, onion and ginger end of the burst pot, overflowing with flavor, and then poured into the eggplant stir-fry until soft cooked, and then add soy sauce, sugar, salt, and then stir-fry until the eggplant is soft and cooked, put monosodium glutamate and sesame oil, and then switch to a high-fire stir-fry until the juice thick, you can get up the pot to plate on the dinner table.

Features:

This dish is Shanghai flavor. The color of thick oil and red sauce, garlic aroma, stacks of glutinous flavor, salty and delicious. Braised eggplant must be cooked in heavy oil to ensure that it is oily and flavorful; after tearing the eggplant pieces soaked in salt water to prevent oxidation of the eggplant meat, overflowing black-brown material with a bitter taste, affecting the quality of the finished dish; burned eggplants must be put into the garlic cloves, because eggplant is cold, into the warm garlic, not only the taste of the aroma, but also conducive to the health of the body.

Eight,

Materials:

Eggplant 2, pork a few small pieces, mushrooms 5, braising sauce, soy sauce plus more sugar

Practice:

1, the eggplant vertical cut 4 long strips, and each long strip and then cut into small parts.

2. Shred the pork and marinate in soy sauce, dark soy sauce, sugar, cornstarch and sesame oil. Soak the mushrooms and cut them into shreds.

3 、Fry the eggplant until brown (a), and then put it in a bamboo basket in the oil (b).

4 、Shredded mushrooms and shredded pork in a little oil.

5 、 Add the braising sauce, eggplant and scallions and sauté until the sauce starts to thicken.

6: When the eggplant tastes good, taste test.

7: When the sauce is thick enough to stick to the eggplant, serve.

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Fish-scented eggplant

Information: eggplant 250 grams, PI County soybean 50 grams

Operation: eggplant peeled curved on the knife lines, cut into blocks After deep-fried in oil; another pan under the oil frying bean paste, stir frying incense, add onion, ginger and garlic, put sugar, soy sauce, vinegar, broth, into the fried eggplant, collect the dry juice, thickened with water starch and become

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Raw materials:

eggplant, 4 green onions, Sichuan spicy bean paste, sweet chili sauce, salt, unrefined, garlic, a head of ginger (the amount of a little less than the garlic), minced pork, water starch

Polished eggplant, pork, pork and vegetables, pork and vegetables. , water starch

Method:

1. Split the eggplant in half from the top to the bottom, and then cut the surface of the eggplant with a knife into fish scales, taking care not to cut the eggplant. Cut slits in one direction, then in the other direction, and cut down again, so that the surface of the eggplant is fish-scaled. Divide the eggplant halves into four.

2. pot of oil, when the oil temperature of 6 into the heat, put the eggplant fried until softened and removed for use (attention, not too soft, or a fried will be rotten) Garlic, ginger cut into fine foam, scallions cut flowers

3. eggplants are very absorbent, so frying the pan only need to put very little oil or even no oil, and then eggplant oil seepage into the pan, and wait for the pan to burn to 5 when the heat, to Sichuan spicy bean sauce, turn the eggplant. When the oil turns red and the bean paste dries up, add the chopped garlic and ginger, add the minced pork, stir-fry, add the sweet chili sauce, stir-fry, add the fried eggplants, salt, stir-fry, and then add a little water. When the water is almost dry, add monosodium glutamate (MSG), then thicken with water starch, and finally add chopped green onion, and serve on a plate.

Experience: The fish flavor is mainly from the mix of pickled chili peppers, bean curd sauce and scallions, between the difficult to get pickled chili peppers abroad so the taste of sweet chili pepper sauce (the main ingredient, chili peppers, vinegar, sugar) to replace. When pouring the sweet chili sauce, you can taste it while pouring, so as not to add too little, the fish flavor can not come out, and add too much is too sweet. The green onion is the finishing touch to any fish-flavored dish, so use it liberally, especially the white onion.

The eggplants have been fried and roasted and are very fragile, so you don't need to stir fry them too vigorously.