. Operation:
1. Skin and bone the black fish, cut into julienne, carrot, celery, ginger cut into julienne.
2. Batter the shredded fish, mix in shredded carrots, ginger and celery to make a filling.
3. Wrap the filling into the spring roll skin, presenting a 6-cm-long, 4-cm-wide pancake, and deep-fry it in hot oil until golden brown.
Note: with the blackfish cooking, we have to pay attention to the selection of materials, that is, the fish can not be too large, usually about 8 two can. The age of such fish is usually about one year, which can ensure that the fish meat is tender.
Blackfish rolls with jade belt
. Operation:
1. blackfish slaughtered to take the net fish, cut into pieces, and then sliced into slices, smeared with fine salt to taste, patted dry starch; white onion washed and cut into pieces;
2. egg white, water and the appropriate amount of starch into a paste, ham, chicken breast, mushrooms, magnolia slices, ginger, cut into thin filaments, rolled neatly inside the fish slices, and then smeared on the outside of the egg white paste to close, made into fish rolls;
3.
3. tie the green onion leaves in the middle of the fish rolls, plate, steam for 5 minutes and take out;
4. frying pan on high heat, add broth, put the juice of the steamed fish rolls, into the green onion segments, add salt, monosodium glutamate, thickening with wet starch hook, dripping in the fish rolls, sprinkle white pepper, dripping with sesame oil can be.
Note: It is not easy to steam fish for too long, otherwise the fish will become old. When tying the fish rolls with green onion leaves, make sure to tie them tightly, otherwise the fish rolls will easily fall apart.
3, soup brine blackfish
. Operation:
1 with brine soup with sesame leaves, dried chili peppers, green onions and ginger, sesame oil on the fire a little boiling
2 blackfish knife boiling water out into the brine soup for about 10 minutes
3 blackfish plate to add a little bit of original brine broth, the fish body sprinkled with red pepper foam cilantro froth
Blackfish cooking
Blackfish cooking methods, it is desirable to fresh food. Here are a few:
1, hot and sour fish sticks:
(1) the main ingredients: a blackfish.
(2) ingredients: red chili peppers, green onions, ginger, garlic, dry starch, yellow wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil
(3) will be slaughtered to remove the black fish slaughtered gutted and cleaned, the middle of the batch of open to take out the two sides of the fish, peeled off the fish skin, cut into fish strips, dipped in dry starch, deep-fried to a golden brown. Another frying pan will be red dry chili and onion, ginger, garlic together to fry the flavor and then fish out. Put the fish strips into the pot, add yellow wine, vinegar, sugar, salt and a little water, bring to a boil over high heat and then simmer for a few minutes over low heat, add monosodium glutamate and remove from the pot.
2, fried blackfish rolls:
Main ingredient: net blackfish meat:
Applications: shrimp, salt, monosodium glutamate (MSG), yellow wine, egg whites, pepper, flour, green onions, ginger, bread crumbs, vegetable oil.
Practice: cut the black fish meat into thin slices, chop the shrimp into puree, add salt, yellow wine, MSG, pepper and stir into the filling.
Blackfish slices smeared with shrimp filling, rolled into fish rolls. Egg white and flour into an egg batter, fish rolls dipped in flour and then egg batter, then dipped in bread crumbs, held tightly in the hand to prevent the bread crumbs from falling off.
Vegetable oil heated to 60%, down into the fish rolls fried until light yellow removed, all fried, and then all fried once more until golden brown can be.
3, garlic simmered blackfish:
Main ingredient: a blackfish.
Accessories: garlic cloves dozens of cloves, dry starch, yellow wine, soy sauce, monosodium glutamate, vegetable oil.
Practice: Slaughter the black fish, remove the internal organs, wash. Fish dipped in dry starch, with 40% hot oil, slightly fried fish. Garlic cloves with oil slightly stir-fried do not paste out. Pot of water, yellow wine, soy sauce, monosodium glutamate will be fried fish and garlic cloves into the pot, simmering over low heat, slightly add starch to collect soup can be.
1, sour and spicy fish sticks:
(1) the main ingredients: a black fish.
(2) ingredients: red chili, green onions, ginger, garlic, dry starch, yellow wine, salt, sugar, vinegar, monosodium glutamate, vegetable oil
(3) will be slaughtered blackfish gutted out of the gut washed, the middle of the batch open to take out the two sides of the fish, peeled off the fish skin, cut into fish strips, dipped in dry starch, deep-fried into a golden brown. Another frying pan will be red dry chili and onion, ginger, garlic together to fry the flavor and then fish out. Put the fish strips into the pot, add yellow wine, vinegar, sugar, salt and a little water, bring to a boil over high heat and then simmer for a few minutes over low heat, add monosodium glutamate and remove from the pot.
2, fried blackfish rolls:
Main ingredient: net blackfish meat:
Applications: shrimp, salt, monosodium glutamate (MSG), yellow wine, egg whites, pepper, flour, green onions, ginger, bread crumbs, vegetable oil.
Practice: cut the black fish meat into thin slices, chop the shrimp into puree, add salt, yellow wine, MSG, pepper and stir into the filling.
Blackfish slices smeared with shrimp filling, rolled into fish rolls. Egg white and flour into an egg batter, fish rolls dipped in flour and then egg batter, then dipped in bread crumbs, held tightly in the hand to prevent the bread crumbs from falling off.
Vegetable oil heated to 60%, down into the fish rolls fried until light yellow removed, all fried, and then all fried once more until golden brown can be.
3, garlic simmered blackfish:
Main ingredient: a blackfish.
Accessories: garlic cloves dozens of cloves, dry starch, yellow wine, soy sauce, monosodium glutamate, vegetable oil.
Practice: Slaughter the black fish, remove the internal organs, wash. Fish dipped in dry starch, with 40% hot oil, slightly fried fish. Garlic cloves with oil slightly stir-fried do not paste out. Pot of water, wine, soy sauce, monosodium glutamate will be fried fish and garlic cloves into the pot, simmering over low heat, slightly add starch to collect soup can be.
4, tomato blackfish fillets:
Main ingredient: net blackfish meat
Applications: tomato sauce, sugar, salt, monosodium glutamate (MSG), green onions and ginger, parsley, vegetable oil.
Practice: cut the fish into fillets, a small amount of salt slightly marinated, with oil slightly fried fish out. The oil in the pan will be onion and ginger stir-fried flavor, and then fish out. Tomato sauce into the pot to stir fry, pour into the fish, add sugar, salt, MSG slightly stir fry, you can pot to plate, sprinkled with parsley.
5, blackfish two eat
Blackfish fillets first with ginger juice, wet starch, salt drowning a little, and then put into the hot frying pan flat frying, add the right amount of cooking wine, into the chopped green peppers and red bell peppers, frying, and then put the salt and water,......
Fish bones and fish skin likewise first put into the frying pan frying, add cold water to make soup, and then add a small amount of vinegar to cook, tomato sauce. Then put a small amount of vinegar, cook, tomato cut into pieces, tofu cut into pieces, then add together, put salt, cook, add green onion sheng out.
Soup brine blackfish:
Materials:
Main ingredient: blackfish
Accessories: coriander, dried chili peppers, scallions, ginger
Seasoning: salt, monosodium glutamate, sesame oil
Practice:
1, use brine broth with coriander leaves, dried chili peppers, scallions, ginger and sesame oil on the fire to boil a little.
2, the blackfish knife boiling water out, into the marinade soup for about 10 minutes.
3, blackfish plate, add a little of the original marinade broth, fish sprinkled with red pepper foam, coriander foam.
Blackfish in soy sauce:
Information: blackfish, green onions, ginger, red pepper.
Operation:
1, blackfish cleaned and cut money section with wine, salt, soybean paste slightly marinated.
2, ingredients onion, ginger, red pepper shredded spare.
3, marinated blackfish with plastic wrap into the microwave oven on high for four minutes, remove the ingredients on the fish.
4, add a little Lee Kum Kee steamed fish soy sauce, the pan is hot, add oil and boil to ten percent of the heat poured on the fish on the good.
Berry eggplant blackfish ding:
Ingredients: eggplant 250 grams, 500 grams of blackfish, wolfberry 15 to 20 grams.
Methods: eggplant oil stir fry, blackfish boneless cut into small granules, add wine, salt, monosodium glutamate, gravy powder mix, take the oil stir fry standby, eggplant is almost cooked with fish mixing and stir frying, goji berries soaked in warm water, and so to be 5 minutes before the pot into the.
Role: wolfberry cool and bright eyes and liver. Efficacy of the spleen and stomach, help transport and facilitate dampness, liver and kidney.
Vinegar and pepper blackfish soup:
Main ingredients: Bohai Bay blackfish 1 (500 grams)
Accessories: sliced ginger, scallion, coriander end
Seasoning: salt, white vinegar, pepper, chicken essence
Cooking method:
1, will be slaughtered fish clear and clean, the body of the fish sliced in turn to facilitate the flavoring;
2, sitting pot Light the fire until the oil is hot, with a small fire to the ginger, scallion and fish fried, and then add water, high heat stew for about twenty minutes.
3, the fish and soup into the evening, sprinkle cilantro, according to personal taste add white vinegar, pepper, salt, chicken essence, adjust the flavor can be.
Features: fish soup milky white, fresh and refreshing, long aftertaste.
Emerald rice soup fish:
Raw materials: 1 black fish, 150 grams of fragrant rice, 20 ml of egg white, green vegetable juice, salt, chicken powder, cornstarch, sweet noodle sauce, chili sauce, each appropriate amount.
Practice:
1, wash the fragrant rice, put into the water to boil into thin rice, remove the rice to take the soup spare.
2, the fish slaughtered and cleaned, the fish into slices, with egg whites, cornstarch, salt sizing, pot with water boiling, the fish slices over water.
3, the pot poured into the rice soup, add salt, chicken powder to taste, and then add the vegetable juice into the bright green, after boiling into the fish slices boil, into the soup pot, with sweet noodle sauce, chili sauce each a dish on the table can be.
Shredded red fish:
[Ingredients/Seasoning]
Blackfish 1 (weighing about 1500 grams). 100g of green vegetables. 15 grams of shredded white onion, 10 grams of shredded ginger, l grams of pepper, 5 grams of shaoxing wine, 4 grams of refined salt, 3 grams of monosodium glutamate (MSG), 60 grams of white broth, 2 egg whites, 40 grams of wet starch, 50 grams of red wine lees, and 750 grams of salad oil (about 75 grams).
[Production process]
1. black slaughter, wash, remove the left have two pieces of fish, peeled and cut into 9 cm long silk, put into a bowl and add 2 grams of refined salt, egg white, shaoxing wine 10 grams, 20 grams of wet starch mixing sizing.
2. the red wine, wine 5 grams, 2 grams of refined salt, monosodium glutamate, pepper, green onions and ginger, white soup and 20 grams of wet starch in a bowl, mixing deal juice to be used. Frying pan on the fire, under the salad oil 750 grams to 40% hot, into the fish with chopsticks scattered, poured into the funnel, drain the oil, the pot into the onion, ginger, incense under the English juice, into the fish stir-fry evenly, into the plate, another frying pan, will be fried green vegetables, surrounded by that is complete.
Sauerkraut blackfish:
Sauerkraut fish, in fact, is not complicated, but the requirements of the knife a little higher.
1, the black fish to remove the fine scales, with scissors to cut off the fins, tail. No need to open the belly, directly cut the fish section, first cut down the head, the head must also be dealt with, the two gills cut, the center and then the opposite. Then cut the fish body into sections of about 7 or 8 centimeters and dispose of the belly. Cut the center of each section of the fish body, cut off the main bone in the middle, the blackfish has few thorns, no need to pick. Put the processed fish in a small dish, beat two egg whites, add salt, cooking wine, sugar, ginger, a little soy sauce, stirring soak for half an hour and wait for use.
2, the so-called sauerkraut is the Sichuan people called, in the south is actually savory, is mustard in the salt soaked out of the kind. Wash out the sauerkraut, cut section.
3, the pot into the oil, the sauerkraut stir fry a few times, add some chicken essence. Look at the oil absorption almost time, pour into the soup boil. Soup open white foam, first into the fish bones and fish head, adjust the small fire about 5-7 minutes, and then into the fish slices, on the high fire 4, 5 minutes, add monosodium glutamate, pepper, chili pepper, etc. (do not want to spicy less put a little), and then burned for 2 minutes. A plate of pickled fish, a great success!
Dry roasted blackfish:
1, kill the fish to remove scales in addition to the belly, fish head in accordance with the previous cut, the fish body is also 7, 8 centimeters a section, but do not have to cut the right, directly coupled with a straight flower knife can be, generally about a catty of blackfish can be cut into 3, 4 sections, and more than two pounds can be 5, 6 sections, of course, blackfish thick, not 7, 8 centimeters.
2, the pot on the oil plus garlic fried, and then put the fish into the frying, put salt, to be a little solidified protein fish body, evenly sprinkled into the cut into granular ginger, evenly sprinkled with sugar, sugar melting time, the fish body of the aroma floated up. When the oil and water are almost boiled, add the seasoned wine, vinegar, soy sauce, the ratio is: 6: 2: 2, add chicken essence and monosodium glutamate (MSG), sprinkle a small amount of twelve spices, put in the dried shiitake mushrooms, squash, do not need to add water, wine, these seasonings should be submerged in the body of the fish water. Then open a small fire, until the soup is completely dry, this time to pay attention to waiting in front of the pot, open the pot at any time to check, to be dry soup, the top of the oil and water a little bit burnt, turn off the fire, on the plate! This burning method, blackfish flavor heavy, suitable for wine. The two pieces of meat on both sides of the cheeks of the blackfish are excellent, don't miss them.
Steamed blackfish:
1, blackfish in addition to scales, do not have to cut, use scissors to cut off the fins and open the belly, in addition to the viscera, the first blackfish on the body smeared with salt, placed in the cooking wine, soy sauce, vinegar seasoning soak for an hour.
2, go to the supermarket to buy a package with several kinds of traditional Chinese medicine (Chaos chicken and duck) large miscellaneous, installed in the fish belly, pour a little soak fish seasoning water to water, add a little oil, cut ten slices of ginger in the fish body, on the steamer steaming for fifteen minutes, very rich in nourishing nutrients. Small beans and winter melon stewed blackfish:
Features Nourish the spleen, water, swelling. Suitable for cirrhosis ascites, as well as chronic nephritis caused by edema and other conditions.
Raw materials Main ingredients: 250 grams of fresh blackfish. Ingredients: 500 grams of winter melon with skin, 100 grams of red beans, 3 green onions.
Preparation
1) Fresh blackfish scaling, intestinal debris, clean. Wash and slice winter melon. sliced scallions
② blackfish, scallions, winter melon, red beans into the pot, add the right amount of water, **** stewed rotten can be.
Blackfish home practices:
Braised blackfish: fish bought back, cleaned, horizontally sliced into 1 centimeter thick fish, head and tail left for another use. Eighty percent of the hot frying pan into the ginger and onions and other ingredients, then cut the fish into the pan burst half a minute (to the limit of the fish meat does not obviously change color, do not fry the yellow), and then add the right amount of wine, stirring after adding the right amount of cold water and salt, water boiling to a small fire, about a quarter of an hour or so you can get up from the pot, plate. Then clean the pot, put the ginger and green onion into the frying pan, add soy sauce, brown sugar, cold water, boil to make marinade, and pour it on the fish segments of the plate. You can also add some Sriracha, chili peppers, five spices, cilantro and garlic to the marinade according to your taste.
Additionally, in the winter months, if you're not very skilled at cooking, it's possible that the marinade will be too cold for the fish to cook, and then the marinade will be too cold for you to taste. You can make the marinade first, simmering with the fire, and then pour the marinade on the fish when it is ready to be served, which can solve this problem.
Fish head soup: Besides the head and tail, usually used as soup, directly with ginger and onions and other ingredients into the pot with water to boil, put the right amount of salt, turn to low heat, soup color white, add tofu (half, cut into about 2 × 3 cm, half a centimeter thick, a small rectangle), mushrooms (cut into thin slices, if available), a small amount of snow peppers (fried in advance), boiled can be eaten. This soup can also be replaced with eggs (1-2, cut into 8-10 petals), add parsley when the water boils, and add a pinch of pepper to taste.
Stewed blackfish: it is the clean blackfish cut into the above fish section, into the casserole, add garlic cloves, ginger and onion, oil and salt and cooking wine, the right amount of cold water, boil and then stewed on a low fire can be. If you want to look a little better, you can add red and green peppers (cut into small slices, the ratio of red 1 green 3-4) 1 minute before starting the pot.
The pure blackfish soup: it is the fish section as the above mentioned head and tail soup practice, without adding ingredients, soup white can be served. At the start of the pot, it is appropriate to add a small amount of green garlic (cut horizontally into thin julienne strips), which looks good, but also to remove the fishy aroma. It is important to remember that in all these ways, except for the braised blackfish at the beginning, you should not put soy sauce, chili sauce or other colorful ingredients in any of the other ways. If you have a taste for white soy sauce, white vinegar, white sugar, and pepper powder, make sure that the color of the three elements of color and flavor are up to par.
Also, I think it's important to differentiate between ginger, onion, garlic and other ingredients. In doing stir-fry, braised dishes, will be in the vegetables before the pot into the frying pan slightly fried, so that easy to start the aroma; in doing steaming, soup dishes, can be directly with the vegetables at the same time in the pot with water steaming, so that easy to taste. There is also the ingredients in the vegetables before and after the pot into the general take its roots, horizontal cut into small segments; in the pot before putting, take its leaves, horizontal shredding, so that you can make it to maintain the color, and the former taste strong, the latter overflowing with flavor.
Garlic simmered blackfish: main ingredients: a blackfish. Ingredients: garlic cloves dozens of cloves, dry starch, yellow wine, soy sauce, monosodium glutamate, vegetable oil. Practice: the blackfish slaughtered, gutted, washed. Fish dipped in dry starch, with 40% hot oil, slightly fried fish. Garlic cloves with oil slightly stir-fried do not paste out. Pot of water, wine, soy sauce, monosodium glutamate will be fried fish and garlic cloves into the pot, simmering over low heat, a little starch to collect soup can be.
Tomato blackfish fillets:
Main ingredient: net blackfish meat Ingredients: tomato sauce, sugar, salt, monosodium glutamate (MSG), green onions and ginger, a little, chopped parsley, vegetable oil. Practice: fish cut into slices, a small amount of salt slightly marinated, slightly fried with oil and fish out. Stir fry the onion and ginger in the oil in the pot and then remove from the pan. Tomato sauce into the pot to stir fry, pour into the fish, add sugar, salt, MSG slightly fried, can be out of the pot on the plate, sprinkled with parsley.
Blackfish a fish three to eat:
1, vegetable heart grilled fish round
Main ingredients: blackfish (two pounds or so, if it is not three to eat, you can choose a catty or so), green cabbage heart `DTK ~
Seasoning: salt, cooking wine, onion and ginger juice, fresh broth, cornstarch
Practice:
1, will be the head of the blackfish to remove the bones and skin (save the broth with)
1, the blackfish head, bones and skin (to be used for cooking), sliced off two pieces of fish meat, one of which will be chopped into mush (the other one to stay), add the appropriate amount of water, salt, cooking wine, onion and ginger juice and stir well, squeezed into pills, put into a pot of boiling water to cook fished out
2, iron pot ignition put the oil, the oil is hot, put into the heart of the green vegetables fried in a dish around the fish rounds poured into the pan, add fresh broth (or water), salt, thickening the pan out of the pot into the dish equipped with vegetable heart can be.
Features: fish round tender, colorful, young and old (no thorns)
2, slipped fish slice
Main ingredients: another piece of black fish, fungus, mushrooms, asparagus, cabbage, eggs, green onions, ginger
Seasoning: salt, water starch, sesame oil
Practice:
1, the fish cut into slices diagonally (to prevent the pot broken into pieces), use the egg white, water starch, salt marinade (add a few drops of oil to prevent sticking);
2, asparagus, shiitake mushrooms sliced, fungus, choy sum reknife;
3, pot of water, salt, green onion segments, slices of ginger, water boiled will be battered fish fillets one by one in the pot, gently stirred with a spoon, the fish slices floated when the fish fish fished out, control the water;
4, hot pot of warm oil, the fungus, shiitake mushrooms, 4, hot pan warm oil, the fungus, mushrooms, asparagus, cabbage fried (add a little salt), pour into the fish slices, quickly stir-fry a few times, drizzle a little sesame oil, sheng up on a plate.
Features: Smooth, soft and tender, rich in color, suitable for both young and old (no thorns).
3, vinegar pepper blackfish soup
Main ingredients: blackfish head, bones, skin, etc., ginger, scallion, coriander end
Seasoning: salt, white vinegar, pepper, chicken essence
Practice:
1, iron pot ignite the fire until the oil is hot, with a low fire to the ginger, scallion, and the fish to fry a little bit, and then add water, high heat simmering for about twenty minutes;
2, Fish and soup into a bowl, sprinkle with chopped cilantro, add white vinegar, pepper, salt, chicken essence according to personal taste, adjust the flavor can be.
Features: fish soup milky white, fresh and crisp, long aftertaste.