Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.
Steamed fish:
Material: one fish; Shred ginger and onion in proper amount (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)
1, first pour the water into the pot, and when the water boils, you can put the fish on it and steam it. When the water boils, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is big, you can cut a hole in the back of the fish with a knife to avoid the overcooked outer layer and the undercooked meat in the middle.
2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.
3. After the fish is steamed, use chopsticks to pick up the shredded ginger and onion on the fish and pour out all the water in the plate.
4. Pour the soy sauce on the steamed fish noodles. Boil the pot until it is red, pour in vegetable oil, and then add ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.
This is the function of steaming fish.
The steamed fish cooked by a restaurant named Banyu in Wu Hanyou is very delicious.
Braised fish practice
Material: 1 fresh carp (about 750g).
Ingredients: 50g lean pork, sliced onion, ginger and garlic * * *10g.
Seasoning: peanut oil 1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate 1g, clear soup 300g, water starch 25g, star anise 2, pepper oil 15g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.
2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.
3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.
Respondent: Manager Ye Ziyusha, Grade 412-1417: 26.
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relevant issues
How to make fish delicious? Not fishy?
How to make steamed fish delicious?
How to cook the fish?
Why does Stickmen tuna call him a trumpet fish? 》
If the child is not a fish, he will know the happiness of the fish.
Other answers *** 5
Steamed live fish Authentic and easy to learn! ! !
Respondent: k 1 _ kkkk- magic apprentice level 112-1417: 24.
There are many kinds of fish and many practices. What kind of fish are you talking about?
Responder: Who are you trapped by? -Trainee magician level 212-1417: 26
Don't think that the fresher the fish, the better. In order to make the fish delicious, it is best to leave the bought fresh fish for half an hour before cooking.
I like spicy food, so I suggest you buy some "fragrant fish" seasoning, cut the fish into pieces, and then pour it into the pot to cook.
Respondent: Xinri Tongshengji12-1417: 28.
1. The production method of braised carp is: take 1 kg fresh carp from the sunken lake, slaughter, remove gills, scales, viscera and wash. Cut both sides of the fish with The Lancet method at the interval of 1.5cm, and coat with soy sauce. Put the pan on the fire, pour in about 500g salad oil (50g actually eaten), heat it to 80% heat, put the fish in the oil pan, fry it until the knife edge protrudes and the skin is golden yellow, and take it out.
A proper amount of peanut oil, 25g of white sugar, is boiled to red, 50g of soy sauce is added, and the fish is slightly boiled. The amount of soup should not exceed the fish, and onion, ginger, pepper and salt are added for about 15 minutes, and then the fish can be served. Boil the original soup powder, yellow wine and pepper oil into slurry, and pour it into the fish in the plate. You can eat it.
The flavor characteristics of this dish: rosy color, tender meat and pure taste. The fish body is sauce red, the meat is milky white, fresh and tender, the entrance is slightly salty, the entrance is fresh and fragrant, and the marinade is thick. ?
2. The method of braising carp is as follows:
Ingredients to be prepared: one carp about 1 kg.
Other ingredients: pepper, cooking wine, vinegar, soy sauce, salt, Laoganma Douchi, shredded ginger, garlic, small red pepper, onion, coriander and monosodium glutamate.
1. First, pour a proper amount of oil into the pot and heat it with high fire. When the oil temperature is very high, fry the carp in the pot until both sides are slightly yellow. Pay attention to heating the pot before putting the fish, or the fish will stick to the pot easily. Don't fry the fish for too long, or it won't be tender. )
2. After the fish is fried, put a proper amount of water in the pot to drown the fish, and then add pepper, cooking wine, shredded ginger and shredded garlic (the last three ingredients are mainly to remove the fishy smell of the fish).
3. When the water is half boiled, add some salt, vinegar, soy sauce and Laoganma Douchi, which is easier to taste.
4. When there is a little water left, put the chopped red pepper, onion, coriander and monosodium glutamate into the pot, then put the fish into the dish covered with coriander, and finally pour the fish soup on the fish.
3. Features: soft, tender, fresh and fragrant, with persimmon red color.
Material: 1 carp (about 750g).
Ingredients: 5g of water-borne fungus, 0g of water-borne winter bamboo shoots 1 0g, diced vegetable oil10g, onion ginger10g, egg10g, and 30g of gouache.
Ingredients: monosodium glutamate 4g, cooking wine15g, sugar10g, oil100g, soy sauce 30g, salt water10g, peanut oil1500g (about 75g), and head soup 350.
Methods: 1. Enlarge the carp after pre-treatment, break it into corrugated patterns by slope knife method, and evenly dip it in the paste made of egg yolk, starch and a little soy sauce; Rooting Auricularia auricula, washing, and kneading into large pieces; Winter bamboo shoots are cut into willow leaves and onions are cut into sections; Peel the ginger and pat it loose with a knife. When the oil is 60% hot, fry the fish into persimmon yellow first.
2. Put the pan on the fire, enlarge the oil, add the soup, ingredients, seasonings and fish, burn thoroughly with strong fire, and the water will thicken slightly. When the juice is thick, it will be served in the fish plate.
4. Fried carp with ginger and onion
Features:
The color is rosy, the meat is smooth and tender, and the younger sister is delicious and mellow.
raw material
Slaughter 1 carp (about 750g), 100g ginger, 100g onion, 5g garlic paste, 2.5g pickled tangerine peel, 5- 10g refined salt, 4-5g monosodium glutamate, 5g sugar and 10 oyster sauce.
manufacturing process
1. Wash the fish and drain the water; Crush the ginger slices, blanch them in a boiling water pot for about 1 min, and take them out.
2. Heat the wok over medium heat, add 60 grams of oil and fish, and fry until golden brown on both sides. Stir-fry garlic, ginger and onion, cook Shao wine, add appropriate amount of water, dried tangerine peel, refined salt, monosodium glutamate, white sugar, oyster sauce, soy sauce and oil, then add carp, cover with low fire, simmer for about 15 minutes until cooked, take out and plate.
3. Sprinkle pepper on the raw materials in the pot, thicken them with wet starch, and finally add 40 grams of sesame oil and vegetable oil to push them evenly and pour them on the fish.
Method for making pickled pepper fish
raw material
(live fish 1 (about 900g), coriander 10g, chicken soup 1000m, onion 10g, Jiang Mo 5g, white pepper 5g, white vinegar 50g, Shaoxing wine 10g, ginger juice 5g and refined salt 4g.
working methods
(1) Scales, gills, fins, internal organs, washing, scalding with boiling water, washing with cold water, scraping off the black clothes on the fish, and then cutting one side of the fish into a horizontal knife and the other side into a straight knife. Wash coriander and cut it into 2cm long segments, cut onion into 3cm long filaments and cut onion into powder.
(2) Pour cooking oil into a wok, heat it with high fire, add chopped green onion, pepper and Jiang Mo in turn, stir-fry until fragrant, and then pour chicken soup, ginger juice, Shaoxing wine and refined salt. At this time, put the fish in boiling water for four to five minutes, let the knife edge turn over to remove the fishy smell, and then put it in the soup (knife up). After the soup is boiled, put it into the soup.
Dried fish practice:
1. Wash the fish first, make a flower knife, dry the fish inside and outside with a clean rag, fry the fish in the pot until both sides are brown, wipe the oil clean, and leave the bottom oil in the pot. If there is minced meat, fry the minced meat first, then add minced onion, ginger and garlic, then add Pixian watercress (authentic), and then put the fish in. After a while, the pot will be cooked.
2. The characteristics of this dish: fresh, spicy and fragrant.
3, pay attention to Pixian watercress must choose authentic.