One piece of fresh fish (about 1250 grams), 50 grams of mushrooms, 125 grams of tomatoes, 100 grams of eggs, 75 grams of onions, 500 grams of cooked potatoes, 250 grams of celery, and 150 grams of peanuts.
Seasoning
100 grams of cooking oil, 500 grams of cream sauce, 10 grams of pepper, 20 grams of coriander, and 50 grams of grated cheese. Appropriate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of MSG, 2 grams of pepper, 100 grams of aniseed, 50 grams of coriander, and 100 grams of secret oil.
Side dishes
Cauliflower, lotus root, cucumber, bean sprouts, konjac, carrots, celery, etc., add according to personal preference.
Main ingredients: one fish, half lotus root, one green bamboo shoot, appropriate amount of fungus, cabbage, onion, wide noodles (various hot-boiled vegetables can be added according to personal taste)
Accessories: Salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger, coriander
1. Wash the fish first, cut it into two pieces with a knife, and use salt, cooking wine and five-spice powder Marinate the fish for a while
2. Marinate the fish for a while, grease a baking pan with oil, put the fish on the middle shelf of the oven, and bake at 200 degrees for 15 minutes
3. Preparation Wash and slice or dice the vegetables
4. After the fish is grilled for the first time, place the onions or cabbage under the baking pan. Then stir-fry the other ingredients with Pixian hot sauce. You don’t need to stir-fry for too long and grill them. Then pour over the fish and cabbage.
5. In another pot, sauté the onion, ginger and lantern chili until fragrant, and pour it onto the side dishes in the baking pan (put more oil)
6. Put the baking pan Then put it in the oven (put one layer down, otherwise the top will be easily burnt), bake at 200 degrees for 20 minutes, and sprinkle with coriander.
Banana Grilled Fish
Ingredients:
p>Banana Grilled Fish
Fish, salt, ginger powder, cooking wine, pepper, light soy sauce, honey, allspice powder, cumin powder, green onion slices, and ginger slices.
Method:
1. Clean the fish, make two cuts on its back, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to massage the fish to make it taste better;
2. Fill the belly of the fish with onion slices and ginger slices to remove the fishy smell;
3. Use light soy sauce, honey, and the sauce made into the fish and brush it evenly on the fish Sprinkle the ground with five-spice powder and cumin powder, and preheat the oven to 180 degrees;
4. Place the fish on the grill grid in the middle of the oven, and place a baking pan on the bottom of the oven to catch the drippings Grease;
5. Bake at 180 degrees for about 20-25 minutes, turn over, brush sauce on the surface, sprinkle cumin powder and allspice powder, turn to 200 degrees and bake until the surface of the fish is dry.
Grilled fish in Milan
Ingredients: 1-2 apples, 1 onion, 600 grams of cod pieces (or other large fish), 2-3 tomatoes (medium size) , 2 tablespoons of flour, 2 teaspoons of curry powder, 20 grams of cooked vegetable oil, and appropriate amount of refined salt.
Preparation: 1. Peel and core the apples and cut into large pieces. Chop the onion into fine pieces. Cut tomatoes into wedges. Cut the fish into 3-4 pieces.
2. Mix flour, curry powder and salt evenly. Coat each piece of fish with a layer of mixed flour.
3. Take a baking pan and put fruits, vegetables and fish pieces in staggered layers, that is, one layer of fruits and vegetables, one layer of fish, and the top layer is fish. Then pour in cooked vegetable oil.
4. Preheat the oven to 200℃, place the baking pan in the middle, and bake for 30 minutes.
Grilled fish in Milan
Grilled fish on stone plate
Ingredients: 1 seabass (about 500 grams).
Seasoning: 200 grams of secret hot sauce, 50 grams of shredded onions, 25 grams of minced meat, grams of chopped green onions, 3 grams of cooked sesame seeds, 3 grams of salt, 10 grams of cooking wine, 5 grams of ginger slices, and 10 grams of green onions. grams, 25 grams of oil, 4000 grams of salad oil (50 grams actual consumption), 50 grams of spicy millet, 25 grams each of ginger and garlic.
The fish is cooked in an unusual way, the spicy sauce has a special flavor, and the finished dish has a unique style. When making this dish, I took one detail into consideration: the fish needs to be deep-fried away from the fire, which requires a frying pan. When cooking, it needs to be reheated and more gas is used. For convenience and cost savings, I came up with this method. : Heat the oil and pour it into the basin with the fish. Soak the fish in the oil until cooked. This will free up the pot for frying other vegetables. A lot of thought was put into making the sauce: With the addition of salted fish pellets, laba beans, etc., it tastes very fresh and a bit like the way the meat is made, and it feels softer.
Stir-fried secret hot sauce:
Ingredients: 4 bottles of hot sauce, 3 bottles of laba beans, 500 grams of salted fish from Guangdong, 50 grams of oyster sauce, 50 grams of seafood sauce, abalone juice 150g, 20g chicken essence, 25g MSG, 15g sugar, 5g pepper, 500g salad oil.
Preparation: Cut the salted fish into 0.3 cm square pieces, stir-fry the laba beans with salad oil until crispy and fragrant, add chili sauce and other condiments and stir-fry over low heat for about 5 minutes until evenly mixed.
Preparation method: 1) Clean the sea bass, cut it with a knife 1 cm apart on both sides of the fish body, add salt, cooking wine, ginger slices, green onions, taste for about half an hour and put in a In a large stainless steel basin. 2) Heat the salad oil until it is 70% hot, remove from the heat, pour it into a basin containing the fish, dip and fry the fish for 5 minutes until cooked, take it out. Place in a heated stone plate lined with shredded onions.
3) Heat oil in another pot, add ginger and garlic and sauté until fragrant, add spicy millet, minced meat, and secret spicy sauce and stir-fry evenly. Pour over the fish on the stone plate, sprinkle with sesame seeds, and chopped green onion. Serve.