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How to eat Zheluo salmon to make it delicious?

Snakeheaded fish and Jerome salmon are not the same fish. Here’s how to eat snakeheaded fish:

Sauerkraut blackfish:

Sauerkraut fish is actually not complicated, but it is The requirements for knife skills are a bit high.

1. After removing the fine scales of the snakehead fish, use scissors to cut off the fins and tail. There is no need to open the belly, just cut the fish into segments. Cut off the head first. The head also needs to be processed. Cut the two cheeks and then split them in half. Then cut the fish body into sections of about 7 or 8 centimeters, and discard the fish belly. Cut each section of fish body in the middle and cut off the main bone in the middle. There are few black fish bones, so there is no need to pick them. Put the processed fish in a small plate, beat two egg whites, add salt, cooking wine, sugar, minced ginger, and a little soy sauce, stir and soak for half an hour.

2. The so-called pickled cabbage is the name of Sichuan people. In the south, it is actually pickled cabbage, which is the kind of mustard greens soaked in salt. Wash the sauerkraut and cut into sections.

3. Add oil to the pot, stir-fry the sauerkraut for a few times, and add some chicken essence. When the oil is almost absorbed, pour in the stock and bring to a boil. When the soup starts to foam, add fish bones and heads first, lower the heat and simmer for about 5-7 minutes, then add fish fillets, simmer over high heat for 4 or 5 minutes, add MSG, pepper, chili pepper, etc. (if you don’t like it) Use less spicy food) and cook for another 2 minutes. A plate of pickled fish and you’re done!

Dry-roasted black fish:

1. Kill the fish, remove the scales and remove the belly. The head of the fish should be cut according to the previous method. The body of the fish should also be cut into 7 or 8 centimeter sections, but there is no need to cut it in half. , just add a straight knife. Generally, snakeheaded fish of about one pound can be cut into 3 or 4 sections, and snakeheaded fish weighing more than two kilograms can be cut into 5 or 6 sections. Of course, snakeheaded fish is thicker, so no need to cut it into 7 or 8 centimeters.

2. Add oil to the pan and fry the garlic, then put the fish in and fry, add salt, when the protein of the fish body is a little solid, evenly sprinkle in the old ginger cut into granules. , sprinkle evenly with white sugar. When the sugar melts, the aroma of the fish body will float up. When the oil and water are almost cooked, add the prepared cooking wine, vinegar and soy sauce. The ratio is: 6:2:2. Add chicken essence and monosodium glutamate, sprinkle a small amount of twelve spices, add dried mushrooms and mustard without adding water and cooking wine. The seasoning water should submerge the fish body. Then turn on low heat and cook until the soup is completely dry. At this time, you should wait in front of the pot and open the pot to check at any time. When the soup is dry and oily and watery on top is a little burnt, turn off the heat and serve! This cooking method gives the black fish a strong flavor and is suitable for drinking. The two pieces of meat on the sides of the black fish's cheeks are the best, so don't miss it.

Steamed snakeheaded fish:

1. Remove the scales of the snakeheaded fish. No need to cut it. Use scissors to cut off the fins and open the belly. Remove the internal organs. First, apply salt on the snakeheaded fish and put it on the Soak in cooking wine, dark soy sauce, and vinegar for an hour.

2. Go to the supermarket and buy a pack of chicken and duck mixed with several kinds of traditional Chinese medicine. Put it in the fish belly, pour a little fish seasoning water and mix it with water, add some oil, and cut the ginger into ten pieces. Place the slices on the fish body and steam it in a steamer for fifteen minutes. It is extremely nutritious. Blackened Fish Stewed with Adzuki Beans and Winter Melon:

Features: Replenishes the spleen, diuresis, and reduces swelling. It is suitable for people with liver cirrhosis, ascites, and edema caused by chronic nephritis.

Ingredients Ingredients: 250 grams of fresh black fish. Ingredients: 500g winter melon with skin, 100g adzuki beans, 3 green onions.

Production process

① Remove the scales, intestines and impurities of fresh black fish and wash them. Wash the winter melon and slice it into slices. Slice the onions

②Put the black fish, onions, winter melon, and adzuki beans into the pot, add an appropriate amount of water, and stew until tender.

Braised black fish: After buying the fish, wash it and cut it into 1 cm thick sections transversely, leaving the head and tail for another use. Add ginger, green onion and other ingredients into a 80% hot oil pan, then put the cut fish into the pan and fry for half a minute (as long as the fish meat does not change color obviously, and it cannot be fried to brown), then add an appropriate amount of cooking wine, stir it Add appropriate amount of cold water and salt, turn to low heat after the water boils, simmer for about a quarter of an hour, then remove from the pot and plate. Then clean the pot, put the ginger and green onions into the oil pot and fry them briefly, add soy sauce, brown sugar, and cold water, bring to a boil to make a marinade, and pour it on the fish segments on the plate. You can also add Laoganma, chili, five spice, coriander, garlic and other seasonings when making the marinade according to your own taste.

In addition, you should also pay attention to it in winter. If you are not so skillful and quick when cooking, you may have just made the marinade and the cooked fish segments are already cold. At this time, pour the marinade again. It's not easy to taste. You can solve this problem by making the marinade first, simmering it over a slow fire, and then pouring the marinade over the fish pieces after they are removed from the pot and plated.

Fish head soup: Let’s talk about the head and tail. They are usually used to make soup. Put them directly into the pot with ginger, green onion and other ingredients, add water and bring to a boil. Add an appropriate amount of salt and turn to low heat until the soup turns white. , add tofu (half a piece, cut into small long cubes about 2×3 cm, half a centimeter thick), arrowroot mushrooms (cut into thin slices, if available), a small amount of pickled vegetables (pre-fried), boil and serve . The ingredients of this soup can also be replaced with preserved eggs (1-2 pieces, cut into 8-10 pieces). After the water boils, add coriander. You can also add an appropriate amount of pepper powder to taste.

Stewed black fish: Cut the washed black fish into the above-mentioned fish segments, put it in a casserole, add garlic cloves, ginger and green onions, oil, salt and cooking wine, and an appropriate amount of cold water. Bring to a boil and simmer over low heat. If you want it to look better, you can add red and green peppers (cut into small pieces, the ratio of red to green to 3-4) 1 minute before starting the pot.

Pure black fish soup: The fish segments are made in the same way as the head and tail soup above. No ingredients are added, and the soup is white and ready to eat. When boiling the pot, you can add a small amount of green garlic (cut into thin strips horizontally), which not only looks good, but also removes the fishy smell and adds fragrance. What you need to remember is that in these methods, except for the braised black fish at the beginning, no other colored ingredients such as soy sauce or chili sauce can be added. If it is due to taste preference, you can choose white soy sauce, white vinegar, white sugar, pepper powder, etc. to ensure that the color of the three elements of color, flavor and flavor can meet the standards.

In addition, I think ingredients such as ginger, onion, and garlic should be treated differently when used. When making stir-fries and braised dishes, you will put the ingredients in the pan and fry them briefly before adding them to the pot, so that they can easily get fragrant; when making steamed or soup dishes, you can directly put the ingredients into the pot at the same time and add water to steam them. , so it’s easy to taste. There are also seasonings that are put in before and after the vegetables are put into the pot. Generally, the roots are taken and cut into small sections transversely; those that are put in before the pot is put into the pot are taken from the leaves and cut into strips crosswise, so that the color can be maintained. The flavor is strong and the latter is fragrant.

Stewed black fish with garlic: Ingredients: One black fish. Ingredients: dozens of garlic cloves, dry starch, rice wine, soy sauce, MSG, vegetable oil. Method: Slaughter the snakehead fish, remove the internal organs and wash it. Dip the fish in dry starch, use 40% hot oil, fry briefly and remove. Slightly stir-fry the garlic cloves in oil without burning them and remove them. Put water, rice wine, soy sauce and MSG into the pot, put the fried fish and garlic cloves into the pot, simmer over low heat, add a little starch to reduce the soup.

Tomato blackened fish fillets: Ingredients: pure blackened fish meat Ingredients: tomato paste, sugar, salt, MSG, a little green onion and ginger, minced coriander, vegetable oil. Method: Cut the fish into fillets, marinate with a small amount of salt, fry briefly in oil and remove. Put oil in the pot and stir-fry the onion and ginger until fragrant and take them out. Put the tomato sauce into the pot and stir-fry, add the fish fillets, add sugar, salt and MSG and stir-fry briefly, then take it out of the pot and put it on a plate, sprinkle with chopped coriander.

Eat one black fish and three fish:

1. Grilled fish balls with cabbage

Main ingredients: black fish (about two pounds, if you don’t want to eat three, you can choose About a pound), green cabbage heart `DTK~

Seasoning: salt, cooking wine, green onion and ginger juice, fresh soup, starch

Method:

1. Remove the head, bones and skin of the snakehead fish (reserve for making soup), cut off two pieces of fish, chop one of them into minced meat (keep the other piece), add appropriate amount of water, salt, cooking wine, green onion and ginger juice and stir well , squeeze into balls, put them into a pot of boiling water, cook and fish them out

2. Light the iron pot and add oil. Heat the oil, add the green cabbage hearts and stir-fry them until cooked, then place them around the plate. Pour the fish balls into the pot. , add fresh soup (or water), salt and thickened gravy, take it out of the pot and pour it into a plate with cabbage.

Features: tender fish balls with distinct colors, suitable for all ages (no spines)

2. Fish fillets

Main ingredients: another piece of black fish meat, Fungus, mushrooms, winter bamboo shoots, cabbage, eggs, green onions, ginger slices

Seasoning: salt, water starch, sesame oil

Method:

1. Cut the fish Cut into slices diagonally (to prevent them from breaking when put in the pot), marinate with egg white, water starch, and salt (add a few drops of oil to prevent adhesion);

2. Slice winter bamboo shoots and shiitake mushrooms, and use a knife to cut fungus and cabbage. ;

3. Put water, salt, green onions, and ginger slices into the pot. After the water boils, put the battered fish fillets into the pot one by one. Stir gently with a spoon until the fish fillets float. Remove from the pan and drain the water;

4. Heat oil in a pan, stir-fry the fungus, mushrooms, winter bamboo shoots and cabbage until cooked (add a little salt), add the fish fillets, and stir-fry a few times quickly. Drizzle some sesame oil and serve on a plate.

Features: Smooth, tender, rich in color, suitable for all ages (no thorns).

3. Blackened fish soup with vinegar and pepper

Ingredients: head, bones, skin, etc. of blackened fish, sliced ??ginger, chopped green onion, minced coriander

Seasoning: salt, How to make white vinegar, pepper and chicken essence: 1. Light the iron pot and wait until the oil is hot. Fry the ginger slices, chopped green onions and fish over low heat, then add water and simmer over high heat for about 20 minutes;

2. Put the fish Put the soup into a bowl, sprinkle with chopped coriander, add white vinegar, pepper, salt, chicken essence according to personal taste, and adjust the taste.

Features: The fish soup is milky white, fresh and refreshing, with a long aftertaste