Question 2: How to cook the fried whole fish? Do not sugar and vinegar ... braised on the line, as long as your fish fried is not too dry, there is no problem.
Simple steps are as follows:
1, you have fried the fish, this step is omitted.
2, put the right amount of oil in the pot, put the chopped ginger, garlic, chili pepper segments fried.
3, into the fish, slightly turn a few times or with hot oil to the top.
4, add the appropriate amount of bone broth or boiling water, in order to be able to submerge the fish is appropriate.
5, put the green onion, add the appropriate amount of soy sauce coloring. Add an appropriate amount of salt, sugar, cooking wine, monosodium glutamate or chicken seasoning.
6, medium heat for a few minutes after changing to high heat juice, plate, sprinkle shredded green onions can be.
Question 3: fish fried how to braise delicious a braised fish practice 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 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 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 make 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 the 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, with fishy flavor, and fish skin, delicious, and 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 fish is very crispy. If the fish is used to make 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 the 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, with fishy flavor, and fish skin, delicious, and 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 in about half to one hour;
Question 4: fried fish pieces how to do delicious Teach you a little, cooking. Bowl with 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 a wok, hit the bottom with oil and saute the chopped 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.
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 fetal restlessness. (Benefit gas and blood)
Question 5: how to do fried fish Fried fish can be red hot again, but also not easy to loose, the method is very simple, with asparagus, green pepper, red pepper slices, pour the bottom oil in the pot, add onion, ginger and garlic to burst incense, pour into the asparagus and stir-fry, asparagus is soft, pour into the green and red peppers and fried fish poured into the pot, add salt, light soy sauce (for seasoning), dark soy sauce (color), a little bit of cooking wine (rice wine is also good) Stir fry, slightly add a little water to cover the lid of the pot slightly simmer for 1, 2 minutes, add chicken essence out of the pot, in order to look better, you can garnish a little cilantro on top of the dish.
Question 6: how to fry the fish how to do good braised on the line, as long as you fish fried is not too dry on the problem.
Simple steps are as follows:
1, you have fried fish, this step is omitted.
2, put the right amount of oil in the pot, put the chopped ginger, garlic, chili pepper segments fried.
3, into the fish, slightly turn a few times or with hot oil to the top.
4, add the appropriate amount of bone broth or boiling water, in order to be able to submerge the fish is appropriate.
5, put the green onion, add the appropriate amount of soy sauce coloring. Add an appropriate amount of salt, sugar, cooking wine, monosodium glutamate or chicken seasoning.
6, medium heat for a few minutes after changing to high heat juice, plate, sprinkle shredded green onions can be.
Question 7: fried fish how to stew delicious Sugar, cooking wine, red chili, soy sauce, ginger, scallion, salt into soup;
Fish cut a few times with a knife on the body, easy to taste;
Marinate in the soup for 20 minutes;
Put a little oil in the pot, and when it is hot, put the star anise and chili pepper, add water. After that, add the marinated fish, and the water is not over the fish.
Bring to a boil over high heat, then reduce the heat and simmer. 15 minutes out of the pot can be.
Question 8: How to make fried fish delicious 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 a wok, hit the bottom with oil and sauté the 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.
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 fetal restlessness. (Benefit gas and blood)
Question 9: fried fish practice, fried fish how to do delicious, fried fish home practice fried fish practice steps
1
The fish washed and killed well cut into pieces pay attention to do not get the fish gall bladder broken, otherwise it will be bitter
2
Salt, wine, ginger marinated for two hours, I was overnight killed on the marinade for fear of the fish died this morning is not fresh. This morning the fish died not fresh, put the eggs and flour into, I did not put eggs today, eggs can improve the taste,
3
Add oil to the pot to heat up to eighty it, anyway, you feel it, to hot spot, otherwise easy to fry loose, and then put the pre-marinated fish into the pot for frying
4
Will be fried face to face, both sides should be crispy and fried, and the fish should be fried. Both sides should be fried crispy, depending on what you like the texture, I do not like to fry too old
5
loaded plate, so you can eat, but still waiting for the evening to see whether to buy the Lao Ganma or ketchup to cook and eat
Question 10: How to cook fried whole fish is delicious Teach you a little bit, 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 a wok, hit the bottom with oil and saute the chopped 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.
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. (Benefiting qi and replenishing blood)