Tianjin cooking fish is a characteristic of Tianjin, and almost every household can cook fish well. It is characterized by bordeaux color, soft, rotten and tender meat, salty and slightly sweet, and thick sauce flavor, which is very suitable for meals. The species of fish can be selected at will, such as river fish, marine fish, such as carp, crucian carp, silver carp, flatfish, yellow croaker, hairtail, white eel, barracuda, catfish, perch, ear fish, yellow croaker, horse mouth fish and swordfish.
Practice 1
1. Remove scales and gills from fish, gut them, wash them, and cut slopes on both sides;
2. Fish is overheated, fried and thoroughly fished out;
3. Leave the bottom oil in the frying spoon and fry the aniseed into jujube red;
4. Spoon onion, ginger and garlic, add soy sauce, cooking wine, vinegar, refined salt, monosodium glutamate and broth;
5. Put the fish in the spoon and simmer until the juice is almost exhausted. Turn over and pour pepper oil out of the spoon and put it on the plate.
Practice 2
Heat the oil, dip the fish in the noodles, fry until both sides are light golden yellow, and take out for later use, and change people's habit of using onions. Ginger and garlic are cooked in a spoon, and Tianjin's unique "big seasoning" is used, that is, shredded ginger, sliced garlic and shredded onion are cooked in a spoon, and sweet noodle sauce and soy bean curd are used in the seasoning, so that the fish dishes have a special fragrance and an attractive appetite. During cooking, the fire boils, and the fire simmers slowly, without thickening, and the collagen oozing from the fish body is used to thicken the marinade.
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The octopus is delicious. I still remember that when I went to Tianjin five years ago, my relatives cooked a home-cooked dish (Tianjin octopus) for me. I thought it was particularly delicious, so I asked how to do it. I will share it with you below.
material
Fish, onion, ginger, garlic, pepper, star anise, dried red pepper, oil and salt.
Sugar, vinegar, cooking wine, soy sauce
The seasoning is ready. Here's how to do it.
1, fish skin, viscera, cut into pieces.
2. Fry the fish in a non-stick pan until golden on both sides.
3. Put a proper amount of oil in the pot, and take out the pepper after it explodes.
4. Add onion, ginger, garlic, dried red pepper and star anise to stir-fry for fragrance.
5, put the fish in, put the right amount of vinegar, cooking wine, soy sauce, let the fish be covered with juice, then put the right amount of water, add salt and sugar to taste.
6, the fire is simmered 10 minutes or so, the soup becomes thick, leaving a little soup, don't dry the pot.
Tips:
Fish is easier to taste when cut into pieces. Don't add too much water. Don't dry the pot.
Share the abalone.
1, first prepare a pot, wash the fish, remove the gills and internal organs, and make several strokes before and after, in order to taste better. Then pat the fish with flour for later use, boil the oil from the pan until the oil is 70% to 80% hot, fry the fish in the pan until it is light yellow, and take out the oil control. Ingredients: put aniseed, pepper, green onion, ginger, garlic, white sugar, chicken essence, monosodium glutamate, oil consumption and vinegar into a bowl for later use. Put the fried fish into the pot, then pour the ingredients into the pot, simmer for 4 minutes, and then cook the soup with medium heat until it becomes sticky, and then you can take it out of the pot and put it on the plate. A delicious home-cooked fish is cooked.
Main ingredients of vinegar-roasted tuna: two pieces of frozen tuna (more than one pound). Accessories: 4 cloves of garlic (sliced), 1 piece of ginger (sliced), 1 onion (sliced), 1 star anise, 6-8 pieces of pepper, vinegar, soy sauce, cooking wine, coriander, salt and sugar (a small amount is optional). 1. Add star anise, pepper, onion, ginger and garlic and saute until fragrant. 5. Pour in cooking wine, vinegar (more), soy sauce and a little sugar, and stew the fish. 6. Turn over and continue stewing for 3-5 minutes at a time, (you can add a little salt to taste), turn off the fire and add coriander.
I learned this dish from my cousin in Tianjin. The reason why it is called "Aoyu" may be because the soup with octopus looks good in a big bowl and the fish is fresh. This dish is very common and even a bit common in Tianjin, but because it is simple and delicious, it is also a common way for local families to cook fish. The meat of perch is white and tender, fragrant, and has no fishy smell. The meat is garlic-petal-shaped, and it is most suitable for steaming, braising or stewing soup. Late autumn and early winter are the most fertile seasons for perch.
Materials for cooking fish
Bass 1 treaty 500g, Jinhua ham 50g, red pepper and green pepper 1/2 each, 2 coriander, 8 star anise 1 piece, 5 pepper 1 teaspoon, 3 dried red peppers, 5 scallions, 5 slices of old ginger and garlic/kloc.
The practice is as follows
1 Remove scales, viscera and gills from perch, rinse with running water, and dry the surface and excess water in the belly with kitchen paper towels.
2. Jinhua ham is cut into pieces the size of a thumb nail cover. Red pepper and green pepper are cut into filaments. Clean coriander and cut into 1cm long sections. Peel the garlic.
3. Add oil (1 tablespoon, 15ml) to the wok, heat it to 70%, add the perch, fry one side until golden brown, then turn the perch over, fry the other side until golden brown, and put it in a plate for later use.
4. Add the remaining oil (15ml) into the wok, heat it to 70%, pour in old ginger slices, scallion segments, garlic cloves, dried red pepper, star anise and pepper, stir-fry until fragrant, and then add the fried bass.
5. Add cooking wine, light soy sauce, dark soy sauce, balsamic vinegar and white sugar, then pour in 800ml of cold boiled water (the amount of water is flush with the fish). After boiling over high fire, pour in the sliced Jinhua ham, adjust it to medium and small fire, and stew for about 30 minutes.
6. Add salt before cooking, and add shredded red pepper, shredded green pepper and coriander to cook.
Finally, I'll give you a little trick.
1, Fried fish: In order to prevent the skin from breaking when frying fish, cut ginger slices can be evenly rubbed on the bottom of the pot, and don't turn it frequently when frying.
2, cleaning the bass: when cleaning the belly of the bass, it is best to brush the blood in the fishbone seam clean, so as to remove the fishy smell.
Hello! Boiling fish every day is a traditional local folk dish in Tianjin. The production method is also very close to ordinary people, and it is basically a common seasoning at home. Make boiled fish. Need sweet noodle sauce, soy sauce and vinegar. Zanthoxylum bungeanum, aniseed, salt. Fish with several seasonings are a delicious pot together.
1: Boiled fish in Tianjin. The first choice is crucian carp. Or small miscellaneous fish. Crucian carp needs to be coated with flour and oiled. This way, it is more delicious. A little wheat ear fish. You don't have to oil it and just boil it.
2: Put onion, ginger, garlic and pepper into the wok, stir-fry the fragrance, and put a spoonful of vinegar while the wok is hot. Then add a spoonful of sweet noodle sauce after the fragrance comes out. Then add soy sauce. Add water. Then add the salt cooking wine. Cover the pot and simmer for about ten minutes.
3: Make cornmeal into dough and make cookies. Paste it into a cake while the pot is hot and stick it on the edge of the fish. Cover the pot, young man. Pay attention for ten minutes. Take it out ten minutes later and eat the fish soup dipped in the cake. It tastes very delicious.
Hello, Tianjin Aoyu, the specific method is as follows.
Tianjin flavor ao fish
Ingredients for Tianjin-style stewed fish
3 slices of ginger, 5 slices of garlic, 8 petals of star anise and 2 onions are used in the wok. See the recipe. A little lobster sauce or bean paste # Sauté ed juice. 3 tablespoons of soy sauce 1 teaspoon of vinegar, 2 tablespoons of sugar 1 teaspoon of salt 1 teaspoon # Main ingredient fish, 300g, a pot of boiling water.
Practice steps
1: Onions with a diameter of 1cm should be 20 to ~30cm long and cut into 4cm long onion segments. Sliced ginger and peeled garlic, not cut.
2: Heat oil in the pot, stir-fry the star anise, then put the chopped onion, ginger and garlic in and stir-fry, then add a little bean paste or lobster sauce, just a little bit, about half a spoon is enough, and then stir-fry.
3: Put the fish on the seasoning, don't flip it, or it will break. The fish sold here in Germany are boneless and skinless. If the fish you use has skin, you should also send dry starch or dry flour on the fish before this step and fry it in clear oil to keep the fish intact.
4: Mix all the juice ingredients together and pour them into the fish pot.
5: Add the boiled water and never fish.
6: Cover and stew for one hour.
7: The fire takes a little soup and goes out of the pot.
Tianjin boiled fish has its own unique features, which not only reflects the dietary preference of Tianjin people who like to eat fish, but also shows that Tianjin people have expertise in cooking fish. Fish are fried, fried, steamed, slipped, stewed, braised, boiled, roasted, fried and so on. Can be eaten hot, cold, vegetables, soup, a variety of. In particular, boiled fish at home is more rich in Tianjin folk flavor. Up to now, almost every family can cook delicious boiled fish. My family cooks fish with hairtail. The fish is tender, salty and slightly sweet, and the sauce is fragrant, which is good with wine and meals.
Ingredients: hairtail, oil, salt, sugar, sweet noodle sauce, tomato sauce, cooking wine, soy sauce, vinegar, onion, aniseed, ginger and garlic.
Practice steps: