The various ways are extremely numerous and vary from place to place, and even more so from country to country.

The way to eat in the family: braised, steamed, fried, stewed, crispy stew, more. There are also simmered fish fillets, simmered fish pieces, simmered fish sections.

There are some families that make dumplings stuffed with fish, boil fish meatballs, make fish head soup, and make fish bone soup.

Some families will: chopped pepper fish head, spicy fish, pickled fish.

There are also some people will: pickled salted fish, sun-dried fish.

Fish how to practice pictures

Ingredients

Fish fillets, spices: star anise 2, cinnamon 1 small section, cardamom 2, half of a grasshopper, a few pieces of sesame leaves, dry edamame in moderation, a large number of dry chili peppers, peppercorns, Pixian soybean paste 3 tablespoons , (less one or two it does not matter right, heh)

Practice pulp fish fillets 1, fish fillets cleaned and squeezed dry water into the large bowl with an appropriate amount of salt, hand first grasp to the degree of sticky; the role of salt is very large, it is the basis of the tender fish fillets, 2, 2-3 times to add 1 egg white and an appropriate amount of chicken essence, each time a thorough grasp and then add the next until all grasp well sticky; 3, sweet potato starch with a little bit of water blended into a thick starch water, times to add the appropriate amount of hand thoroughly grasp, add to feel the fish fillets each piece is wrapped in a layer of pulp and feel Very sticky, let stand for 10 minutes. I do not have sweet potato starch, can only use the general starch instead of Simmering base: 1, a piece of ginger and 2 cloves of garlic minced, shredded chili peppers, dry edamame slightly chopped standby; 2, the pot of oil is hot, pour in the ginger and garlic minced all the spices, change into a small fire and slowly simmer to the aroma of the fragrance, red oil pattering out (this step about time-consuming for about 10 minutes or so, be sure to be patient, the amount of oil to be immersed in the amount of all the spices shall prevail). 3, after the spices simmering, pour the appropriate amount of boiling water to boil, continue to cook for about 5 minutes so that the flavor of all dissolved into the soup, and finally with a slotted spoon will be all the spices fished out and thrown away, to retain the original soup. (This step is to make the soup base fresh and clean without residue, after boiling, the flavor of the spices have been retained in the water) 4. The base will be poured into the paved bean sprouts or other vegetables (pre-boiled) in a large bowl standby

Freshwater fish how to do delicious, freshwater fish practices and pictures of the whole, freshwater fish

Ingredients

sea bass

green garlic

ginger

Lard

Steamed Fish Soy Sauce

How to Steam Freshwater Fish

Wash the perch after processing, dry it with kitchen paper, make a few cuts on both sides, and rub a little salt all over the inside and outside of the fish body, marinate it for more than 10 minutes. (Salt should be less rather than more, and finally to pour steamed fish soy sauce)

Fish belly stuffed with ginger and garlic, the fish body also sprinkled with ginger and garlic, and poured a little cooking wine, high heat boil into the pot to steam for about 10 minutes, turn off the heat and then virtual steam for another 5 minutes. (My fish is relatively large, if it is about 500G of fish as long as the steam 7-8 minutes, the fire is very important, short of the fish is not cooked, long of the fish meat is old, so do not open the lid immediately after steaming, but continue to simmer, so that you can ensure that the fish is cooked and not old.)

Steam the fish, remove the ginger and garlic, and pour the soup in the plate. (This step is very important, the fish's fishy flavor is in this broth, pour off the fish is not so fishy)

Fish body re-sprinkled with ginger and garlic juliennes, pour a spoonful of hot lard. (You can use salad oil, but the lard will be more fragrant, be sure to pour on the ginger and garlic silk, so that the ginger and garlic and fish aroma can be fully stimulated)

Before serving and then poured on the steamed fish soy sauce, steamed sea bass is ready

Drowned fish practice pictures

General 1.5 kilograms or more of fresh fish, cut off the head to remove the tail except the viscera, the fish meat will be chopped into a 3.3 centimeters square of the fish block, make

1.5 kilograms of fresh fish, from the back of the cut into slices, meat thick and then play a flower knife, easy to marinate, and then processed into waxed skin fish;

200 grams of smaller individual fresh fish, usually cut the abdomen to remove the internal organs, made of waxed swordfish.

Fish cut, rinsed with water, every 100 kilograms of fresh fish with salt 8 to 11 kilograms of pickling, pickling 6 to 8 days out of the tank (basin), sun to the surface of the body without moisture, and then fumigate with micro-fire 6 to 8 hours, fumigation to control the amount of smoke and temperature, and turn every 2 hours, so that the fish body fully and evenly by the smoke to improve the quality of fish products.

What are the practices for small strips of fish? Pictures

Dissect the long strip of fish well, remove the viscera and wash and drain. Put it into a basin, add five-spice powder, cooking wine, salt and diced scallions, mix well and marinate for 30 minutes. (Saltiness retained 2 points, the last to sprinkle pepper powder J will be self-rising flour mixed with water into a batter, the batter can not be too thick. 2, will be marinated small long strips into the batter and then clamped out of the batter just to be able to scratch from the head of the fish to the tail of the fish, the whole fish body is still wrapped in a layer of batter is appropriate. 3, the oil heated to eighty percent, the next fish fry, frying, frying when adjusted to a small fire slow frying to both sides of the light yellow crusts on the fish, out of the fire, with blotting paper absorbent fish. 4, wait for the oil temperature to cool down again on the fire to hot. 4, wait for the oil temperature cool down again on the fire hot oil, for the second deep-frying. After this deep-frying, the small strip will become golden brown on both sides and crispy when bitten. Be careful when plating the fish, otherwise you will break the tail. Sprinkle with salt and basil leaves

There are several ways to cook fish

There are many ways to cook fish, the most popular one is stewing, such as stewed crucian carp, stewed scallops, etc. The other is burning, which is also known as broiling! This is the burning, and burning and divided into red burning, dry burning, such as red burning carp, dry burning squid and so on! In is stew, generally are stewed, the most representative, stewed catfish and so on! There is also steamed, the south people use this method, steamed anchovies, steamed Wuchang fish and so on! Dry frying, such practices are generally used with more meat and less fish, such as dry frying nine belly fish, dry frying swordfish and so on! Dry fried, the most representative is dry fried yellowtail! In fact, to subdivide there are many practices, this is a few of the more common! The specific method is not written, interested in their own online look down!

Fish-shaped fruit platter pictures and practices

Virgin fruit small goldfish play water & tomato flowers (fruit platter of plating)

Virgin fruit small goldfish play water & tomato flowers

Today, we teach you to do two interesting and lovely plate decorations, very easy to match with the dishes, easy to add points for your dishes.

The recipe is very simple and takes only a minute or two, so if you are interested, follow along.

Sage fruit small goldfish play water & tomato flowers

Sage fruit small goldfish play water

Ingredients: Sage fruit 1, cucumber 1 small section, a finger of pepper, 1 green onion

Sage fruit small goldfish play water & tomato flowers

Methods:

1, the material is ready.

2, sage fruit from the center cut in half, take half for the fish body.

3, chili pepper cut circles.

4, green onion cut flowers.

Sage fruit small goldfish play water & tomato flowers

5, cucumber segment cut in half.

6. Take a section and cut it diagonally.

7, along the diagonal cut surface began to thinly slice into a comb shape, the top connected to do not cut off, cut 5 pieces for a group, *** cut two groups.

8, put into the dish, adjusted. Virgin fruit as the body of the fish, chili circles as the eyes of the fish, cucumber slices spread out, as the tail of the fish, scallions as blisters, plate decoration is done.

Virgin fruit small goldfish play in the water & tomato flowers

Tips:

Cucumber slices must be thin, uniform size, the top connected can not be cut off, cut cucumber slices can be spread out when the tail of the small goldfish.

Tomato flowers

Virgin fruit small goldfish play water & tomato flowers

Ingredients: 1 tomato, cilantro leaves 2

Virgin fruit small goldfish play water & tomato flowers

Directions:

1, the material ready.

2, tomatoes washed and dried, remove the tomato tip.

3. Peel the tomatoes like a fruit.

4. Carefully roll up the tomato from one end of the skin, skin side in.

5. Make a flower.

6. Place on a plate and garnish with coriander leaves.

Sage fruit small goldfish play water & tomato flowers

Tips:

1, peeling the best to maintain a uniform width, so that the good petals will be beautiful.

2, it is best to peel a whole complete skin, too short to roll into a nice flower.

3, roll when the strength to grasp, roll too tight flowers do not look good, roll too loose difficult to mold.

4, you can use a toothpick to fix, easy to move the stereotypes, do not have to.

Fish have several practices fish how to do to eat

Ingredients

Fish (freshwater fish, sea fish can be) a

Cooking oil moderate

Soy sauce, soy sauce moderate

scallions, ginger, garlic moderate

Wine (Huangjiu) moderate

dry chili a few

sugar, monosodium glutamate, vinegar

Home made braised fish

Fish is clean and washed with kitchen paper towels to dry the water

In a pan, pour in the amount of cooking oil: hot oil into the ginger, garlic cloves, chili peppers, scallions, incense, the fish into the pan frying ...

Frying until both sides of the golden

Pour in the appropriate amount of soy sauce, soy sauce (almost a spoon), soy sauce (half a spoon), cooking oil, soy sauce, soy sauce, soy sauce and other ingredients, and then fry the fish. Pour in the right amount (almost a spoonful) of soy sauce, soy sauce (half a spoonful), cooking wine (a spoonful), a small amount of sugar and vinegar, a small bowl of water ... small and medium heat to cook for a while (about ten minutes), halfway through the fish to the fish turn over the fish, so that the fish body more flavorful!

Large fire juice, do not close too dry, to leave some soup, put on the scallion leaf segment, start the pot!

Today, I burned our water town's unique freshwater freshwater: carp grilled quail. Fish tender, soup thick flavor fresh taste beautiful, braised color red attractive

fish how to do simple and delicious, there are pictures better

1, kill the fish after wiping salt, seasoning, wipe the fried powder drowning immersion for about half an hour to an hour;

2, hot pan oil, oil hot fish, slow or medium heat alternately fry fish, until the fish golden brown, dish standby.

3, 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.) hook into the sauce. Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors of the various seasonings will enter, but you can't simmer it indefinitely. Just be appropriate.

4, fish cooked, put raw 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.

Fish pictures with names

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