Spicy grilled fish
Information: crucian carp, pickled chili peppers, leeks, salt, monosodium glutamate (MSG), dried chili noodles, cumin, cooking oil, green onions
Operation: 1, pickled chili peppers and leeks chopped, stuffed with crucian carp belly, in the crucian carp on both sides of the salt, MSG, dried chili noodles, cumin, cooking oil (cumin and cooking oil should be less, it is best to do not have the oil flow too much in the plate shall prevail)
Please note:
This is the first time that I've tried to eat fish in a microwave. p>
2, put into the microwave oven, turn the heat to between large and medium, bake for 2 minutes . Remove and then sprinkle a layer of cumin, put into the microwave road to bake for 1 minute, and then sprinkle with chopped scallions can be eaten
Roasted crucian carp
Carp (1, 450 grams), scallion (160 grams), yellow wine (45 grams), sugar (32.5 grams), sugar color (a little), soy sauce (45 grams), vinegar (8.5 grams), monosodium glutamate (a little), sesame oil (6 grams), broth (275
Methods:
One, the crucian carp scales and viscera, gills, washed, both sides of the cut diagonal knife, placed in the soy sauce, wine, and the material marinated.
Second, open the lard pot, put the crucian carp in the pot, both sides of the frying yellow, remove, filter the oil.
three, will be cut into 1 inch long onion, pan fried incense, then crucian carp on top of the onion, plus wine, soy sauce, sugar, sugar color, monosodium glutamate and broth, cover the lid of the pot, baked with a small warm fire for about twenty minutes, the fish has been flavored, you can take out, put on a plate,
four, and then a high flame, the pot of soup collection thick, pour sesame oil and vinegar, and poured on the top of the crucian carp that is good. Suitable for winter.
Baked sea fish with sauce
Dish name Baked sea fish with sauce
Cuisine Zhejiang
Features This dish is salty, fresh and fragrant, and has a high nutritional value.
Ingredients: 4-6 small fish, 4-6 bamboo skewers, 2 tablespoons each of bean sauce and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of garlic
and ginger, 1 teaspoon each of monosodium glutamate and refined salt, 2 tablespoons of vegetable oil.
Preparation
(1) Wash the small sea fish, dry the water, and then thread a bamboo stick through the fish from mouth to tail.
(2) frying pan into the vegetable oil burned to 40% hot, into the soybean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, monosodium glutamate, refined salt, stir-fry and cook for 2 minutes into the sauce to serve.
(3) small sea fish coated on both sides of the sauce on the fire or electric grill on top, baked until cooked, baked, please note that the fish should be baked while coating the sauce.
Baked Fish with Sour Plums on Tinfoil
Main Ingredients: 1 cinnamon fish (12 taels/480g), 1 sheet of tinfoil.
Ingredients: Marinade: 1) 1/2 teaspoon salt, a pinch of pepper. 2) 3 tablespoons sour plum sauce, 1/2 tablespoon black bean paste, 1 tablespoon minced garlic, a pinch of minced red pepper. 3) 1/4 cup of water, 1 tablespoon of soy sauce, 1 tablespoon of sugar and 1/2 teaspoon of cornstarch.
How to Make:
1. Wash and dry guppies, salt and pepper them well and leave them for 5 minutes.
2: Heat 1 tablespoon oil, sauté marinade (2), add marinade (3) and bring to boil.
3. Sweep the oil off the tinfoil, put down the cinnamon fish, pour the marinade over it, wrap it up, and bake it in a grill or oven over medium heat for about 20-25 minutes until it is cooked.
Remarks: Preparation time: 30 minutes
Serving size: 3-4 persons
Wrapping the osmanthus fish in tinfoil preserves the original flavor.
Baked Fish in Vinegar Sauce
Raw material: one fresh fish (about 1500g), 75g of green onion, 50g of green pepper
Seasoning: 10g of minced garlic, 10g of ginger, 10 grains of black pepper, salt and vinegar.
Cooking method: remove the fish scales, intestines and clean the head and tail; green onion washed and sliced; green peppers to remove the seeds washed and shredded;
Ginger washed and cut into thin strips; standby
Put the fish into a baking dish, put fine salt, pepper, garlic, ginger, onion, green peppercorns, poured with vinegar
Dip over the fish, cover the surrounding area with the dough to seal, and put it into the 115-degree oven for about 6 hours to the end of the day. Bake in the oven for about 6 hours until the fish bones are flaky.
Characteristics: fresh flavor, flaky meat.
Baked cuttlefish
Raw materials: 3-4 fresh cuttlefish (about 1500 grams), 75 grams of carrots, 75 grams of cucumbers.
Seasoning: 25 grams of salad oil, 30 grams of cooking wine, 50 grams of garlic, salt, monosodium glutamate (MSG), 50 grams of soy sauce
Methods of cooking: skin the cuttlefish to remove the viscera, wash and control the dryness of the cuttlefish and the depths of its abdominal cavity, wipe dry, a little salt, MSG, soy sauce, cooking wine, marinate for a few moments; carrots, cucumbers, garlic, cut into lengths of about 15 ￣ 20 centimeters, width of 1.5 centimeters 4 ￣ 6 long strips.
Insert the carrot, cucumber and garlic strips into the cuttlefish's abdominal cavity at intervals, and insert toothpicks at equal intervals to fix the strips, put them into a baking dish, pour salad oil on them, and bake them in the oven for about 20 minutes on medium heat until they are fragrant and ripe, then take out the toothpicks, carrots, cucumbers and garlic strips and serve them on a plate, and then eat them while they are still hot.
Features: fresh flavor, tender meat.
Thai Ginger Grilled Fish
Raw materials: 2 slices of fish, 8 taels, (1) 1/2 tbsp minced garlic, 1/2 tbsp minced chili pepper, 1 tbsp soy sauce, (2) 1/4 cup shredded ginger, 1/4 cup shredded green onion, (3) 1/2 tbsp white soy sauce, 1 tsp sugar, 1 tsp vinegar, 1 tsp cornstarch, 5 tbsp stock
How to make it
1. Sprinkle the fish with salt, and heat it over charcoal or in an oven. or microwave it.
2. Heat 2 tbsp of oil, sauté (1), add (2), then add (3) and cook on top of the grilled fish.
Moscow fish
Raw materials: a fresh fish (about 1250 grams), 50 grams of mushrooms, 125 grams of tomatoes, 100 grams of eggs, 75 grams of green onions, 500 grams of cooked potatoes.
Seasoning: 100 grams of cooking oil, 500 grams of cream sauce, 50 grams of grated cheese. Salt, pepper, 50 grams of butter
Cooking method:
The fish to intestinal miscellaneous chopped off the head and tail washed and cut into 4 pieces, rubbed with a little salt 1 pepper marinade for a few moments; mushrooms, tomatoes cleaned and sliced; scallions cleaned and cut into julienne strips; cooked potatoes, sliced; boiled eggs sliced, standby.
Heat the skillet and pour in the oil, when the oil temperature is 5 into the heat, put in the fish fillets coated with flour and fry until golden brown, drain the oil, and put into a layer of cream sauce poured into the baking dish; stand by! Heat the skillet and pour in the oil, when the oil temperature is 6 into the heat, put in the shredded scallions and stir-fry until yellow, and then pour into the fish fillets in the baking dish, and then add the mushrooms, eggs, tomatoes, and surrounded by the slices of potatoes and then poured with cream sauce. Season with cream sauce, sprinkle with grated cheese, drizzle with hot butter and bake in the oven until fragrant and ready to serve.
Features:Tasty
Remarks:For cream sauce, please refer to the note in the previous fish bake.
Baked sea bass on tinfoil with cream
Materials: sea bass 1 about 1 catty (should not be too large, difficult to cook), 1 spoon each of ginger paste, garlic paste, 30 grams of cream, green onion, tinfoil
Sea bass washed and wiped dry, both sides of the three marks, with salt, monosodium glutamate 1 tsp each, sugar ? tsp, wine, ginger paste, green onion inside and outside of the wipe, marinate for half an hour. Put the cream in a bowl and put a bag over it, ding it in the microwave on high for 1 minute until it melts. Add the garlic and half a tsp of soya sauce and mix well
Cut a piece of rectangular tinfoil according to the size of the sea bass, put the sea bass in the marinade, and then drizzle with the cream and garlic
Wrap the tinfoil with the seal upwards (in order to prevent the juices from leaking out), put it in the middle layer of the oven and bake it for about 30 minutes at 220 degrees Celsius
These are the ingredients that make the sea bass so tasty. Here comes the sizzling creamy baked sea bass!!!!
The juice is still rolling in the tinfoil, the dish is baked hot, just like the Teppanyaki, fragrant!
The meat is fresh and original, a great feature of tinfoil grilled fish!
Note: If there is no oven friends can also be changed to use the microwave, put on a plate with a plastic bag set with a high flame ding 3-4 minutes. Although it is not as fragrant as baking in the oven, the flavor remains the same!