Main Ingredients
Chub mackerel tails
500g
Sidekicks
Oil
Moderate
Salt
Moderate
Pepper
Moderate
Ginger
Moderate
Steamed fish oil
Moderate
Ginger
Moderate
Small onions
Moderate
Ginger
Moderate
Soy sauce
Moderate
Steps
1. Wash the fish and put salt to taste and set aside
2. Add shredded ginger and green onions
3. 20 minutes or so, out of the pot poured with hot oil can be
Tips
Question 2: how to make chub delicious steamed chub head of the practice of detailed description of the cuisine and efficacy: Sichuan recipes for the elderly recipes nutritional deficiencies recipes Puzzle Brain Recipes
taste: salty and fresh flavor process: steaming
Steamed chub head of the preparation of the material:
main ingredients: chub head of 800 grams
main ingredients: chub head 800 grams
Seasonings: 20 grams of ginger, 15 grams of green onions, 25 grams of cooking wine, 2 grams of pepper, 15 grams of soy sauce, 5 grams of sugar, 20 grams of vinegar, 10 grams of starch (corn), 20 grams of canola oil
Teach you to steamed chub head how to do, how to do steamed chub head to be tasty
1. chub head washed, butchered into a block;
2. chub head with ginger, cooking wine, pepper, sugar, soy sauce, vinegar, dry starch and mix well;
3. into the plate, add ginger, green onion shredded steam on the cage and take out;
4. pick ginger, green onion shredded, drizzled with hot oil can be.
Steamed chub fish head preparation tips:
1. mix dry starch is to make the flavor adhesion to strengthen and make the fish head moist, but should not be more than a thin layer can be;
2. vinegar is used to fishy, but the amount should not be too much to vinegar overflowing, and can not eat the sour taste is appropriate;
3. steaming into the dish can be the minimum loss of nutrients.
Tips - health tips:
1. chub fish head is rich in protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin and other nutrients;
2. not only healthy brain and strong body, but also nutritious and delicious.
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Braised chub fish block practice
Ingredients: chub fish block ginger, scallions, homemade chili sauce, cooking wine, fish sauce, soy sauce, soy sauce, sugar, chicken essence
Practice:
1, 2 days ahead of the purchase of fish, chopped into the size you need. The size you need (I think a little thicker is better). Sprinkle with salt and put in a sealed box in the refrigerator for 2 days. The first thing you need to do is to take out the water and rinse a few times to drain it off.
2. Heat oil in a wok to 70%, add ginger and add the fish, turning quickly to coat the fish with oil. Add a spoonful of soy sauce / two spoons of cooking wine / a spoonful of soy sauce / a little fish sauce / chili sauce / a spoonful of sugar / 200ML water, cover and burn until the soup is dry.
Note: burn this dish in the process, do not need to add salt. Fish sauce also just put a little bit of freshness is good.
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Fresh chub with scallion oil
Main ingredients: chub
Seasonings: salt, cooking wine, soy sauce, chicken essence, green onion and ginger, pepper, ginger, green onion, dried chili pepper, coriander leaves, sesame oil.
Method:
1, the chub gutted and washed in the fish body graver herringbone knife;
2, sit in a pot on the fire into the water, open the pot add salt, soy sauce, chicken essence, cooking wine, pepper, ginger, scallion section to cook for a while, into the chub with a small fire to cook for 10-15 minutes, remove the plate sprinkled with salt, onion, ginger, chili pepper shredded to be used;
3, Sit in a pot on the fire pour in oil, oil temperature 8 into the heat, put the onion, ginger fried flavor, pick up the onion and ginger, pour the oil into the fish, sprinkle coriander leaves can be eaten.
Characteristics: fresh, salty and fragrant.
Tips for every day: when cooking chub, pay attention to the fire, should not be big fire.
Spicy chub:
800g chub, 2 tbsp bean vermicelli, salt, 50g green onion, 10 dried red chili peppers, 30 peppercorns or so, one piece of ginger, 3 heads of garlic, about 2L of soup (water can also be), 2 tbsp soybean paste, 2 tbsp dark soy sauce, 1 tbsp sugar, 2 tbsp crispy chili peppers, pepper, moderate amount of powdered peppercorns, moderate amount of monosodium glutamate (MSG).
Directions:
1, the fish cut belly, wash the belly of all the adherents, cut small pieces of soybean flour, salt and mix well with the code flavor.
2, preparation 1: the old ginger slices, garlic slices (can also be pressed) bean curd, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, pepper in another bowl. Preparation 3: green onion cut into sections.
3, cook the oil in the pot to eight hot, the preparation of ingredients 1 into the pot on low heat and stir fry, stir fry until the bright color after adding soup or water (water to drown the fish as appropriate).
4, boil and change to medium heat to simmer for a few minutes, then pour in the fish pieces, cook for 7, 8 minutes.
5, add oil crispy chili, pepper, MSG onion, mix well to start the pot that is ready. >>
Question 3: Steamed chub fish tails, steamed chub fish tails how to do delicious Ingredients
Main Ingredients
Chub fish tails
500g
Sidekicks
Oil
moderate
Salt
moderate
Pepper
moderate
pepper. p> Moderate
Small green onions
Moderate
Ginger
Moderate
Soy sauce
Moderate
Steps
1. Wash the fish and put the salt to taste and set aside
2. Put in the shredded ginger and green onions
3. Then put in the soy sauce, pepper, and chicken seasoning
4. Steam on the pot for about 20 minutes, out of the pot poured with hot oil can be
Tips
Finally, be sure to pour the hot oil, so more fragrant
Question 4: Steamed chub chub head of the practice, how to steam chub chub head Ingredients
Chub chub head of the band 750 grams of cooked ham meat, pea shoots, 25 grams of each, salt, cooking wine, cooking oil, scallions, ginger slices, fresh soup each appropriate amount.
Practice
1, the fish head gill wash, split into two pieces, into the pot of boiling water scalded, fished out and drained; ham cut into slices, pea shoots washed.
2, frying pan oil hot, into the fish head fried to golden brown, add wine, scallions, ginger and an appropriate amount of fresh broth, high fire burned open, with a slow fire until the head of the fish cooked, broth milky, fish head into the soup bowl, sprinkle pea shoots.
3, the original pot of soup boiled, go to the onion, ginger, add salt, ham slices, poured into the fish head soup bowl is complete.
Tips
Characteristics
The soup is thick and white, the meat is tender, oily and appetizing.
Question 5: Steamed chub practice, steamed chub how to do delicious, steamed chub home steamed chub practice
1. chub clean
2. back cut two cuts, and then add a little salt, pepper code taste
3. then into the green onion, ginger, add a little soy sauce, put a little chicken
4. and then on the pot steamed
4. When it grows to more than 1.5 centimeters, it gradually turns to eat phytoplankton, and it also eats soybean milk, soya bean dregs powder, bran and rice bran, etc., and it prefers to eat artificial micro-granular feed. It is suitable for breeding in fertilized water. The length of the intestinal tube is about 6-10 times of the body length. The age of sexual maturity of silver carp is 1-2 years earlier than that of grass carp. Mature individuals are also smaller, generally more than 3 kg of female fish can reach maturity. 5 kg of female fish relative egg carrying capacity of about 4-5 million / kg body weight, absolute egg carrying capacity of 20-25 million. Egg floatation. The spawning period is similar to that of grass carp. Can weigh 30-40 kg in natural rivers. Under pool culture conditions, the age 1 fish can reach up to 0.8 kg or less if there is enough bait. Editorial Life Habits Silver carp belongs to the pelagic fish. In spring, summer and fall, it spends most of its time in the middle and upper layers of the water to swim and feed, and in winter, it dives to deep water to overwinter. The silver carp is a typical filter-feeding fish. Main food: The silver carp feeds on plankton throughout its life, mainly eating zooplankton and feces of grass carp and chicken and cow dung in the fry stage. It also eats soybean milk, soybean dregs powder, bran and rice bran, etc. It prefers to eat artificial micro-particle feed. It is very interested in sour food and has an appetite for bad food. The bait of silver carp has obvious seasonality. In addition to plankton in spring and fall, it also eats a lot of rotting debris bait; the lower the water level in summer, the greater its intake; in winter, it eats less and moves less. It is suitable for breeding in fat water. Steamed chub practice Steamed fish practice book siji ding eishi/siji/shuichanyulei/764
Question 7: how to do the rest of the steamed fish meat delicious ingredients: chub salt ginger cooking wine starch eggs Pixian bean paste dry red chili garlic scallions pepper pepper grains.
Practice: 1 chub wash, on the body of the fish, cut into pieces of about 1.5cm.
Put into the basin, add chopped scallions, ginger, cooking wine, pepper and salt, starch scratch, marinate for 20 minutes.
Wash and cut garlic cloves into pieces.
Pour enough oil in the pot, boil until 60% hot, a piece of pieces into the fish.
Medium-low heat, fry for about 5 minutes until the surface of the golden brown, remove, continue to heat the oil in the pan to 90% of the heat, and then under the fish pieces of fried 20-30 seconds, remove and drain.
In a separate pan, pour in the oil, and when it's 50 percent hot, stir-fry the ginger, peppercorns, and scallions to bring out the flavor.
Add bean paste and dried red chili (spicy can be broken red pepper), stir fry the flavor, out of the red oil on low heat.
Add water to the pot and bring to a boil over high heat.
Add the fried fish pieces.
Boil over high heat, let the fish pieces taste, add chicken seasoning out of the pot, sprinkle with garlic cloves.
Question 8: How to stew chub? Stewed chub chub head of the practice of detailed description of the cuisine and efficacy: private dining teenagers recipes indigestion recipes Puzzle brain recipes
taste: fragrant flavor process: stew stewed chub chub head of the preparation of materials: the main ingredients: chub chub 750 grams
auxiliary ingredients: 25 grams of ham sausage, 25 grams of pea shoots
Seasoning: 4 grams of salt, 3 grams of wine, 25 grams of vegetable oil, 7 grams of green onions, ginger 3 grams.
Stewed chub fish head features: thick white soup, tender meat, moist and appetizing oil. Teach you how to do stewed chub fish head, how to do stewed chub fish head is delicious 1.the fish head gill wash, split into two pieces, into the boiling water pot scalded, fished out and drained; ham cut into slices, pea shoots washed.
2. frying pan oil hot, into the fish head fried to golden brown, add cooking wine, scallions, ginger and an appropriate amount of fresh soup, high fire burned open, with a slow fire until the fish head crispy cooked, broth milky, the fish head out of the soup bowl, sprinkle pea shoots.
3. The original pot of soup boiled, go to the onion, ginger, add salt, ham slices, poured into the fish head soup bowl that is complete.
The practice of winter melon chub soup is described in detail cuisine and efficacy: breastfeeding recipes breastfeeding recipes
Taste: salty and fresh flavor Craft: boiled winter melon chub soup ingredients: main ingredients: chub 500 grams
auxiliary ingredients: 30 grams of winter melon skin
Seasoning: 3 grams of salt, 1 gram of monosodium glutamate Teach you how to do the winter melon chub soup, how to do the winter melon chub soup to eat the chub! Remove the scales and intestines, and winter melon skin with water to cook soup, add salt, monosodium glutamate, serving.
Tips - Health Tips:
1. Supplementation of Qi, menstruation and breast milk.
2. For postpartum deficiency of qi and blood, milk deficiency, white face and weakness.