Tip 1: the weight of the fish control in about 600 grams, raw and cooked fire is good to grasp;
Tip 2: packing fish, you can be fish spine from the belly of the chop (with the end of the knife sawing), in order to prevent the fish steamed fish bone shrinkage due to the overall deformation of the fish, but if you are rusty, not chopping is fine, lest not start steaming, the fish is spoiled deformation. After the fish is cleaned up, the fish body on both sides of the lard (oil also make up for it), and then dipped in a little white wine (you can also try to dip some of the foreign wine, and perhaps create a new flavor);
Secret three: about 50 grams of meat mixed into a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and put into the belly of the fish, which can be used to make the taste of the fish is more fresh, but also can be supported by the fish, so that the steamed fish body full;
Tip four: take a large piece of ginger, take the longest section cut into uniformly beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread on the fish plate, the fish into the plate and then sprinkled with some onion and ginger silk on the fish body;
Tip five: be sure to steam the pot of water after the pot of water, and then into the pot of fish (don't ever cool water will be on the pot of fish steaming, then smashed the pot. A lot of steamed food tips are water boiling food into the pot steam);
Secret six: steam 6-7 minutes that is off the fire (fire is the top tips);
Secret seven: turn off the fire, do not open the lid of the pot, the fish do not take out the pot, the use of the residual temperature in the pot, the "virtual steam" 5-8 minutes immediately out of the pot, and then will be prepared in advance of the seasonings (soy sauce, soy sauce, soy sauce, soy sauce, soy sauce). Seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put MSG, in order to light, fresh and tender), and then casually placed a few loose parsley on the table to eat.
Features: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating it with others present, you should aim your chopsticks at the belly of the fish (the most tender and flavorful part) as soon as possible, so that you can make the first move!
Additional tips:
1. If you are steaming a slightly larger fish such as lotus or grass carp (weight should be controlled at about 1000 grams), you can extend the steaming time by another 2-3 minutes, but not too long. Don't forget the "false steaming" trick.
2, steamed slightly larger fish, you can set up two chopsticks under the body of the fish, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, don't let diners find your tricks.
3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, can be used to save 5 centimeters long onion open fish belly, so that the fish smoothly stand, in the fish body on both sides of the buckle put two small ceramic bowls fixed fish body (fish belly not put the meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. When the fish is steamed, remove the small bowl before serving.
4, can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot to steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured on the fish, this pouring juice with the front of the raw juice compared to the less raw, the fish flavor is more gentle and soft, suitable for the elderly and those who like to taste the lighter.
Boiled fish
A. 1. Buy carp and cut into fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiling, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.
4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan when the color of the pepper is slightly blackened, pour the oil on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is poured on, because of the high temperature of the oil, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.
Practice two
Ingredients: bean sprouts, or their favorite vegetables
Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onion moderate amount of bean curd (or chopped peppers), peppercorns, dried red chili peppers, paprika, salt, monosodium glutamate (MSG), pepper, cooking wine, soy sauce, vinegar, a little bit of cooking oil
Additional needs: cornstarch, cooking wine, salt a little, an egg white
Practice:
1, the fish killed and cleaned, chopped off the head and tail, sliced into fish fillets, and the rest of the fillet into several pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts washed, put into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a salt standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dried red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!
Note: 1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fish fillets will be exposed. 2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach out the red pigment in the pepper, so that the oil color red. 3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing oil.
Methods are as follows:
Raw materials preparation: carp, pepper, pepper, chili pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine
Apparatus preparation: Knife (fast knife), pot (iron pot), pots (deep pots)
1, the fish washed clean, pay attention to the inner wall of the belly of the fish Black membrane must be clean, and then from the tail at the slice open, cut the fish into two, take out the fish bone, from the tail to slice piece of child, fish slice to large and thin for the best.
2, the sliced fish add appropriate amount of salt, pepper, chili pepper, mix evenly. In order to refresh, put a little sugar and monosodium glutamate (MSG), add a small amount of wine (preferably yellow wine), marinate for 20 to 30 minutes.
3, the washed bean sprouts washed, in the boiling water over a little, fish up and spare.
4, put a lot of oil in the pot, when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then next in the frying pan into the appropriate amount of fish, slip open and then fished to the pot with bean sprouts, until all the fish slipped through.
5, the peppers into the pot to fry until 8 mature, into the chili pepper segments, until the chili pepper fried to a deep red color, the whole pot of oil into the pot with bean sprouts and fish to complete the pot.
The easiest way to make boiled fish!
1. carp cleaned up, sliced children. 2. fish slices with salt marinade, to taste 3. make water, cooking fish slices, until the fish slices are cooked, about three.
4. Another pot, do the oil, a lot of good oil, must be able to soak all over the fish fillets to become. When the oil is hot, you can turn off the heat.
5. Prepare a large pot, put onions, ginger, garlic, copied bean sprouts, tofu.
6. Put the cooked fish fillets in the pot, and finally pour in the chili pepper brought from the restaurant, pour hot oil
Braised Fish
The practice of braised fish
With the raw materials used to make braised fish must be cleaned first. Onion ah ginger ah since it goes without saying that all to be prepared, the fish after getting clean to find a little depth of the plate, put the fish in the head, and then soy sauce, but also a little more used to make the fish flavored, do not forget to put wine, this meat more or less will be a little bit of fishy stink and so on. After a while you can start the head of the pot to add oil, oil to burn a little hot, because you want to fry a little, so do not too little oil, but also in the pan evenly sprinkled with a little salt, so that later the fish pan frying will not be easy to fall off the skin. When the oil is hot enough, you can carefully put the fish into the frying, do not put the soy sauce. Note that the head and tail should also be fried, after a while one side is almost can carefully turn over, see if the fish skin fell a little better? Both sides are almost can start to pour the soy sauce in, from the fish body to pour down on it, and then put the chopped green onions into the (fish body, the flavor so that he penetrated into) can be (if it is a green onion roasted crucian carp, it is necessary to a lot of green onions), and then is the sugar, but also remember to evenly placed in the fish body can be and then add a little water, cover the lid of the pot. Waiting for a while to smother can be lifted to taste the flavor of the sugar sauce, for a little adjustment. Cover again, smothered for a while, the sugar sauce is almost a little thick can be. Turn off the heat and put some monosodium glutamate (MSG) and chicken seasoning on the pot.
Snowfish
The first practice: snowfish skinned and cut into small pieces, with salt, white pepper, lemon mixed with. Brush the fish pieces with butter and bake in the oven at 180 degrees Celsius for 20 minutes. Remove from the oven and bake on an open flame until golden brown on top. Characteristics: snowfish is a deep-sea fish, high nutritional value, and tender, no thorns, butter fresh flavor.
The second practice: 1, large pieces of silver snowfish, wash and spare. 2, the fish pieces of skinned and thorned, cut into large pieces of one inch square. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes for the fish to fully taste, then you can fry.4. I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. You can also dip the fish in salt and pepper or other condiments of your choice.
The third practice: 1, raw materials: silver snow fish, yam, green and red peppers, green onions, ginger; 2, seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, broth, cornstarch; practice: 1. yam peeled and cut into small particles, snow fish cut into small particles, green and red peppers cut into particles. 2. pot of hot oil, the next green onions, ginger stir-fried, and then put the snow fish, yam, green and red peppers, seasoning and stir-fried until cooked, thickening can be out of the pot; 4. Thickening can be out of the pot; 4. Characteristics: white color, light and refreshing, have the effect of replenishing the spleen and stomach, benefit the lungs and kidneys.
Sweet and sour fish main ingredients: carp
Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth
Practice:
1, will be the fish scales, take out the guts, digging out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the fine salt sprinkled into the knife mouth inside a little pickle, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.
2, the peanut oil into the spoon, on a high flame to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes, and when all the fish is golden brown, remove and arrange on a plate.
3, frying spoon with peanut oil, burned to six mature is, put green onions, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that.
Tips: frying fish need to master the temperature of the oil, cool is not color, too hot is not cooked outside the scorched inside; fish tail can not be cocked practice
Scallion oil fish practice
Raw materials: live grass carp 1 tail (weighing about 750 grams), 6 grams of salt, 25 grams of soy sauce, 15 grams of cooking wine, monosodium glutamate (MSG) 3 grams of pepper 2 grams of pepper, 15 grams of ginger, 15 grams of green onion, 15 grams of green onions, green onion 15 grams of green onion, Ginger pieces of appropriate amount, 50 grams of sesame oil
Production process 1, grass carp slaughtered after the net chamber, remove phosphorus, gill, clean, graved on both sides of the word knife, the fish into the pot with onion segments, ginger and water to cook for about 15 minutes, until cooked out, installed fish plate. 2, fish sprinkle salt, monosodium glutamate, pepper, add wine, code shredded onion, shredded ginger, pour soy sauce marinade. 3, pot of sesame oil is hot, pour on the fish can be.
The practice of stewed fish
Raw materials: carp 500 grams (other fish can also be)?
Accessories: green onion, ginger, garlic, mushrooms, jujube, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Methods:
1. Wash the fish, macerate it with refined salt for 5~10 minutes and set aside.
2. Put a little oil in the pot, when the oil is hot, stir-fry the pot with chopped green onion, and then add an appropriate amount of water (just diffuse over the fish).
3. Add cooking wine, scallions, ginger, garlic, vinegar, mushrooms and dates, and boil over high heat.
4. After boiling, simmer slowly for about 30 minutes.
Nutritionist comments: stewed fish is a delicious soup dishes, soup thick white, tender meat, suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A and calcium, phosphorus, sodium, iron and other elements. As fish meat is composed of individual muscle groups with thin muscle fibers, more water can be kept in the fish and the meat is very delicate. According to Chinese medicine: Fish is sweet and warm in nature, it has the effect of tonifying the qi, opening the stomach, strengthening the muscles and bones, tonifying the liver and kidneys, etc. It can be used for spleen deficiency, less food, indigestion and so on.
Raw materials: carp
Accessories: green onion, ginger, garlic, mushrooms, dates, refined salt, monosodium glutamate, vinegar, cooking wine, cooking oil for steamed fish. Method:
1. Wash the fish and macerate it with seasonings such as refined salt and monosodium glutamate for 30 minutes and leave it for use.
(To put the onion, ginger, garlic, mushrooms, dates into the stomach of the fish oh)
2. Then according to the size of the fish to set the time of steaming fish.
3. After steaming the steamed fish soy sauce poured on the top of the fish on the OK ``
Spicy fish practice
Carp, pepper, pepper, chili pepper, chili peppers (cut into small segments of about 2 centimeters), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (it is best to not use peanut oil), cooking wine
1, the fish is washed clean, pay attention to the inside of the fish belly of the black membrane must be to be clean, and then from the end of the slice open, the fish cut into two, the fish bone out, from the tail to slice piece of child, fish slice to large and thin for the best.
2. Add salt, pepper and chili pepper to the sliced fish and mix well. In order to improve the freshness, put a little sugar and flavor
Essence, add a small amount of wine (preferably yellow wine), marinate for 20 ~ 30 minutes.
3, will wash the good bean sprouts wash, in the boiling water over a bit, fish up and spare
4, put a lot of oil in the pot, when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then put in the frying pan into the appropriate amount of fish, slide after fishing to the pot with bean sprouts, until all the fish sliding finished.
5, the pepper into the pot fried to 8 mature, into the chili pepper segments, until the chili pepper fried to a deep red, the whole pot of oil poured into the pot containing bean sprouts and fish in the basin, when the kitchen is filled with the aroma of boiled fish, finished.
A, fish soup
Materials: 20 grams of fresh fish, onion and ginger, a little
Practice: the fish into the pot, add water, ginger and then boil, 10 minutes of fire shut off the fire, filtered with a colander. Fish pieces fished out and crushed into mud, combined into the fish soup.
Second, fish porridge (4-6 months baby applicable)
Materials: fish, rice, milk, fish soup
Practice: stewed fish and shave the thorns mashed. Take a little fish soup into the pot, add rice and fish meat with cooking. After thickening, add milk and continue to cook over moderate heat. Finally, put a little bit of salt.
Three, cod fish and vegetable balls (more than 7 months baby applicable)
Materials: 30 grams of cod fish, 20 grams of pork, 20 grams of cabbage, salt, starch, a little
Practice: all the ingredients into the food processor (or chopped with a knife), pinched into a ball into the chicken broth and cook
four, fish congee (10-12 month-olds applicable)
Five, blanch fish (10-12 months baby applicable)
Materials: 25 grams of salmon meat, a little onion and ginger, starch, salt, water, wet fungus
Practice: cut the salmon into thin slices, with starch slurry slurry a slurry, chopped wet fungus. After the oil is heated, pour in the onion and ginger, stir fry and add water to boil. Finally add salt to taste.
Six, cream fish (10-12 months baby applicable)
Materials: 25 grams of salmon, a small spoon of butter, 1 slice of onion, salt
Methods: evenly coated with salt on the fish drowned for 30 minutes. Heat the butter, sauté with chopped onion and pour over the fish. Put the drowned fish on the steamer and steam for 10 minutes. livehow, it turns out life can be better
Seven, fish fillet (for babies over 1 year old)
Ingredients: 2 slices of raw fish, vegetable oil
Practice: Cut the raw fish into pieces of about 10 * 7cm, submerge with vegetable oil, chicken powder and salt for 5 minutes, dry fry in a non-stick pan on a low heat until golden brown on both sides. Sprinkle a little parsley on top.
Eight, braised carp (for babies over 1 year old)
Ingredients: one carp, salt, oil, soy sauce, sugar, water
Practice: marinate the fish with salt and oil for 5 minutes, and then dry-fry in a pan until golden brown on both sides. Add green onion, garlic paste, soy sauce, sugar and water to braise, and finally drizzle sesame oil and sprinkle cilantro. (For the baby to eat the belly meat)
Well said
Simple to make fish soup
Milk white crucian carp soup (the whole picture)
1, the material: crucian carp a, ginger 3 slices, garlic 1 (patted and crushed), a small onion (chopped), oil, salt, chicken essence.
2, the pot of oil, hot, push with a spatula
3, put the crucian carp slightly fried
4, fried to the fish after browning to the 1 bowl of water and a half! The bowl is the bowl in which you serve the fish soup. Put ginger and garlic
5, cover the pot with a lid, boil over high heat and then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put 2 bowls of water, high heat to boil and then reduce the heat to simmer for 2 hours, when the fish are dissolved into the soup, more beautiful!
6, mix in the right amount of salt and chicken essence, in the stew for 2 minutes you can start. Finally sprinkled with chopped green onions. Fresh ah!
Suitable for beginners to see, illustrated, step by step to teach you to do ~ ~
1. [Food DIY] Sweet and Sour Fish Pieces
Ingredients: one grass carp, 1 egg, 3 tablespoons of cooking wine (45ml), 2 tablespoons of dry starch (30g), 2 tablespoons of ketchup (30ml), 15g of shredded ginger, 50g of white sugar, 3 tablespoons of rice vinegar (45ml), 1 teaspoon (5g) salt, 1 tablespoon (15ml) wet cornstarch Directions: 1) Remove the head, scales and viscera from the fish, clean, slice the fish along the backbone from the center, pick off the fish meat on both sides, and then slice it with an angled knife into thin pieces. Season with cooking wine and marinate for 20 minutes. Egg knocked into a bowl, add dry starch, whisk into egg batter. 2) oil in the pan, medium heat until 70% hot, the fish slices evenly coated ......
2. [Food DIY] orange chrysanthemum fish
Materials: epiglottis fish fillet 2, 1 large orange (for juicing), custard powder a little 1, oblique knife cut across to the skin but do not cut off, each slice 1CM apart, every 5 slices as a group! Cut 2, vertical cut every 1CM vertical cut a knife, so that the fish into a daisy petal shape 3, cut the fish fillet with a little salt, pepper to taste for a while 1, fish fillet rows so that each one evenly coated with dry powder. Then pat off the excess powder 2, with hot oil frying about 3-5 minutes, until the surface of the golden brown, fish out and drain the oil 3, orange juice add the right amount of white vinegar, custard, sugar and cornstarch water boiled thickening, poured in the fried chrysanthemum fish on the finished product ......
3. [Gourmet DIY] Cod Radish Soup
1) First prepare the ingredients: supermarkets The ready-made codfish fillets bought in the supermarket, cut into bite-sized pieces, you can also use the codfish segments cut into pieces. The white radish a piece, peeled, cut into small thin slices. 2 small green onions and a few sprigs of cilantro, both cut into pieces. Garlic a clove, chopped. 2) pot of hot oil, put the garlic and radish slices, I'm afraid of the oil is very hot, vegetables a pot of "bared" that sound, so, generally are the oil temperature when they are poured into the pot to go. 3) with a spatula stir-fry 3 minutes or so, stir-frying flavor. 4) to stir-fry radish slices of the pan with the right amount of water, did not over the The sliced radish, then, pour in the cod pieces. 5) pot boil, add a ......
4. [Food DIY] Roasted Sauce Mackerel
Ingredients: mackerel, lemon juice, soy sauce chicken sauce, sharp sauce mackerel cut open to remove the viscera, washed and wiped dry, cut off the middle of the spine, both sides of the moderate salt, pepper, and wine coating Bake in the oven for 2 hours or more until both sides are golden brown and cooked through, coat both sides with teriyaki sauce and oil, and continue to bake until crispy Teriyaki Sauce: 1 tbsp chicken sauce with soy sauce and ? tbsp 0-quick sauce, mix well with teriyaki sauce grilled mackerel. ......
5. [Food DIY] Tin Roasted Carp
Today I made this Baked Fish with Mushrooms very, very carefully. Clean up the fish and make a few cuts on both sides for flavor. Rub the fish with salt, cooking wine, ginger juice, garlic juice, white pepper and salad oil and marinate for 30 minutes to an hour. Place a piece of tinfoil in a baking dish and place the soaked mushrooms on top. Brush the marinated fish with the soy sauce chicken sauce and honey mixture, insert the garlic slices into the fish (in the slit), stuff the garlic granules and scallions into the fish belly, and sprinkle with chopped peppers. Tear another piece of tinfoil to wrap the fish. Preheat the oven to 200 degrees Celsius, upper and lower heat for 20-25 minutes. Open the tinfoil, the aroma of yo! Eat meat Mo ......
6. [Food DIY] chopped pepper steamed fish head
Materials: big head of fish fish head a Ingredients: chopped chili peppers, shredded ginger, cooking wine, green onion practice: fish head washed, split, wine on cooking wine, shredded ginger in the head of the fish put a layer of chopped chili peppers (this is what I do by myself), due to the chopped chili peppers more salty, so no longer put salt, into the pot steamed for ten minutes (water open, steam up and then put the fish head) fish head steamed, if the steam is too much, you can pour part of it, sprinkled with chopped green onions, frying pan hot oil, dripping in the head of the fish, ah, the aroma came out, eat ............
7. [Food DIY] Steamed fish practice
Contents:
1, net weight 500 grams of grass carp 2, this is the raw material for steaming, like light friends can not put pepper powder and add wine, or low degree of white wine 3, do the raw materials for braising sauce 14, do the raw materials for braising juice 25, with the raw materials 6, in the fish evenly coated with salt and pepper powder, marinated for 1 hour 7, In addition to salt and pepper, but also in the abdominal cavity of the fish Head Cut the knife flower place onions, so that when steaming can go out of the fishy taste 8, marinated, on the pot, steam over medium heat for 8 minutes [NextPage] 9, 8 minutes later, out of the pot, set up a fish plate, huh, the aroma has come out 10, frying ladle with oil, burned to ......
8. [Food DIY] microwave spicy baked fish
Materials: crucian carp, pickled chili peppers, leeks, salt, monosodium glutamate (MSG), dry chili noodles, cumin, cooking oil, green onions Practice: pickled chili peppers and leeks chopped, stuffed into the crucian carp's stomach, on both sides of the crucian carp smeared salt, MSG, dry chili pepper, cumin, cooking oil (cumin and cooking oil should be less, it is best not to have the oil flow too much on the plate shall prevail) Bake a good Put the fish into the microwave oven, turn the heat to between high and medium, bake for 2 minutes Remove and sprinkle a layer of cumin, put it into the microwave road to bake for 1 minute, and then sprinkle with green onions and you can eat it! PS: the less oil the more crispy, the more the more soft, depending on their own taste deployment it! Very rice ~ ~ ~ ......
9. [Food DIY] yellowtail soup with snowy vegetables
This recipe is called yellowtail in large soup, which is one of the representatives of Ningbo cuisine (i.e., Ningbo cuisine). Ingredients: 1 yellowtail, 150g old snow peasants, 1 bamboo shoot, 2 green onions, 2 slices of ginger, 1 tbsp chopped green onion. 1 tbsp wine, 5 cups water, 1/2 tsp salt, a pinch of pepper. 1. Wash the yellowtail, tear off the skin, and wipe out the water; fry the green onions and ginger in 3 tbsp oil, and then remove them from the pan. 2, the old snowdrops washed, chopped, into the fish soup with the burn, bamboo shoots first cooked and then shredded into. 3, to be fish cooked and soup thick, you can turn off the fire ......
10. [Food DIY] new version of pickled fish
Prepare raw materials - chub a fish, 2.5 pounds. Originally I wanted to buy grass carp, when I went to the market after work grass carp sold out. The fish will be cleaned up, washed, fish belly belly in the black membrane membrane to remove Oh. Prepare raw materials - kimchi, pickled chili, pickled ginger. Kimchi cut into sections, pickled chili pepper chopped, pickled ginger sliced. Preparation of raw materials - garlic, sliced. Prepare raw materials - green onion. Cut the green onion into long pieces, and five or six slices of ginger. Processing raw materials-start filleting fish. Oh, sharpen the knife to ...... Processing raw materials - fish filleting is ready. Fish head cut to do two halves, will be sliced fish with three tablespoons of water starch, cooking wine, green onions, old ginger, egg white, salt code on fifteen minutes. Cooking ......
11. [Food DIY] fish bitter melon
Raw materials: bitter melon 2-3, ginger a piece, a number of red dry pepper, garlic a few cloves. Accessories: 2 spoons of bean paste, a small spoon of sugar, a small spoon of starch with water hook yawn, sauce sprinkle, vinegar, salt, chicken essence, sesame oil. Bitter melon washed, cut into two halves to remove the flesh cut into thin julienne spare. Ginger cut into thin julienne strips, garlic patted into garlic, dried pepper soaked in hot water and cut into thin julienne strips, starch and water standby. Put the cut bitter gourd into a pot of boiling water and scald through, pay attention to high heat, open the pot can be. Fish out the bitter gourd shreds to control the dry water on a plate and set aside, see what color difference. frying pan hot oil to 50 percent heat, under the ginger stir fry flavor, and then under the soybean paste stir fry. Ginger and bean paste stir-fried to ......
12. [Food DIY] spicy small yellowtail
Small yellowtail only bought a very small portion. How to do it, with the most simple method. The small yellowtail to remove the head and tail, add ginger wine salt marinade on. Prepared accessories: garlic peppers millet pepper ginger grains. Put the oil in the pot, add pepper, dry chili, discolored and hit don't. Then add the previously prepared auxiliary ingredients, stir fry, pour into the small yellowtail, add a little water, simmer, out of the pot. Zero distance to see the small yellowtail small yellowtail is vaguely visible, is really less. ......
13. [Food DIY] braised carp
Carp packed must remember to cramp, that is, the carp body of the two white lines, get it into the plate with plastic wrap into the refrigerator for 2 to 6 hours. (So that the carp meat flavor will be more delicious.) First, prepare the ingredients! Ingredients: ginger, garlic, salt, cooking wine, vinegar, soy sauce, black beans, cilantro, green onion, one red pepper. Ingredients ready to start, first hit the high heat, put a moderate amount of oil in the pan, and then put the carp into the center of the pan to fry, the fire is very big, the oil smoke are shining out! After about half a minute to turn the fish over, huh! The skin of the fish stuck to the pan, this point these fail ah! About half a minute fish fried almost ......
14. [Food DIY] tomato sauce fish fillets
Raw materials: 600 grams of grass carp, onion 1/2, 1 green pepper, pineapple slices 100 grams, ginger 10 grams. Seasoning: 4 tbsp tomato sauce, 1 tbsp white vinegar, 1 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp sesame oil, 1 tbsp corn starch, 1 egg white, 1/2 tsp salt, 2 tbsp wine. Cut onion, green pepper into pieces. Toss fish fillets with wine, egg white and cornstarch. Heat oil in a hot pan and saute briefly. Sauté until it's 7 minutes old, put in onions, green peppers. Then pour the tomato sauce. Fish fillet in tomato sauce is done! ......
15. [Food DIY] Home cooking fish
Contents:
Preparation materials: a grass carp, cucumber, duck blood Ingredients: an egg, onion, garlic, ginger, large round chili peppers, peppercorns Seasoning: Salt, MSG Fish slices, add salt MSG and an egg white mix well. Add a picture of the ingredients Preparation materials: a grass carp, cucumber, duck blood Ingredients: an egg, green onions, garlic, ginger, large round chili peppers, peppercorns Seasoning: salt, monosodium glutamate began to cook, this is just the rest of the fish bones and fish head. Hot oil under the ginger, put the fish bones under the pan and turn a little. Let the fish bones change color. Put in the water and cook the soup. Boiled after the change to small fire boil, Oh, time is short not slowly boil, under the duck blood.
16. [Food DIY] Pan Fried Fish in Sauce
Last weekend I made a pan fried fish, was inspired by a Thai fried fish, however, the material on hand is not complete, so I had to make appropriate changes, but the good thing is, the flavor is also good. Directions: 1) One trout cleaned and cut a few slashes on both sides for flavor. 3 branches of green onions, cut diagonally. 2) trout stomach race into most of the green onion, both sides with soy sauce smeared, marinated on 20, 30 minutes or so. 3) Preparation of dipping sauces: half a spoon of six Biju dry sauce + boiling water diluted + small half a spoon of brown sugar + a small half of the crushed bell pepper + minced ginger + a few drops of fish sauce, the sauce, I messed with the adjustment, the result is also quite good taste, very strong sauce flavor.
17. [Food DIY] Fish stewed tofu
Contents:
1st Preparation of seasonings, ingredients, main ingredients 2nd Cutting of ingredients and main ingredients 3rd Blanching 4th Preparation of dishes 5th Plating 6th Final product ......
18. [Food DIY] Fish stewed tofu
Contents:
1st Preparation of seasonings, ingredients, main ingredients 2th Cutting of ingredients and main ingredients 3th Blanching 4th Preparation of dishes 5th Preparation of dishes 5th Plate 6th Final product ......
18. [Food DIY] Fish Fillet Bean Paste
Contents:
There is still a piece of net fish left in the refrigerator bought in the supermarket, suddenly remembered the beef and bean paste this dish, played to make a fish fillet bean paste, not difficult to do, but also tasty.1) Preparation of the ingredients, look at the picture to speak, will not be long-winded.2) Tofu cut into small pieces, put into the microwave oven can be used for the bowl.3) onion, ginger and garlic finely chopped, dried red chili a Break in half. Fish fillets with a knife blade into thin slices, with cooking wine, starch, salt, soy sauce, sugar marinade on the taste. 4) pot of hot oil, add red pepper, add onion, ginger and garlic minced, poured into the fish fillets with chopsticks and carefully scratched scattered, after the discoloration, add soy sauce, sugar, a little vinegar, add a little water, after the boil, thickened with water starch, sprinkle a handful of green onion pieces ......
19. [Food DIY] Sichuan boiled fish hot pot
Buy a tail of 3 pounds of grass carp. The first thing that you need to do is to get a good deal of money and then you have to pay a lot of money. The fish is sliced into pieces. The sliced fish fillets are marinated with salt, cooking wine, ginger and rice for 15 minutes. Ingredients: millet peppers, pickled ginger, pickled beans, green onions, ginger, garlic, chili peppers, peppercorns. Put the pot on the fire with water and add the fish head and tail, fish skin, onion, ginger, cooking wine and then add the sliced fish. Pot open that is good. At the same time, millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, chili, pepper into the frying pan fried incense poured into the fish pot that is completed. Well-done fish fillet. Take a close look. You can eat, after eating the fish fillets can fire shabu shabu all kinds of dishes suitable for hot pot. ......
20. [Food DIY] milky crucian carp soup
1, materials: crucian carp a, ginger 3 slices, garlic 1 (patted), a small onion (chopped), oil, salt, chicken essence. 2, the pot of oil, hot, push with a spatula 3, put crucian carp slightly frying 4, frying to the fish meat after browning, to the 1 bowl and a half of water! The bowl is the bowl in which you serve the fish soup. Put in ginger and garlic 5, cover the pot and bring to a boil over high heat, then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put 2 bowls of water, boil over high heat and then change to low heat and simmer for 2 hours, then the fish are dissolved into the soup, even more beautiful! 6, mix in the right amount of salt and chicken broth, and simmer for 2 minutes before you can get up. Finally, sprinkle with chopped green onions. Fresh ah ......